kbobam

Hey Winnie I had it open, so I copied the url directly from the page. Hope it works! http://www.yelp.com/biz/pedrick-produce-dixon

Saw this on the 'Raising Hope' tv show. A brand new one on me, and maybe it was just Saturday night talking, but I was rolling on the floor. But apparently the idea's been around a while. Here's a ling to koogle images if you want to see more. https://www.google.com/search?q=shark+melon&rlz=1C2BLWB_enUS517US518&biw=1366&bih=681&tbm=isch&tbo=u&source=univ&sa=X&ei=zX4wVN7SDY-syAT_xICwDg&sqi=2&ved=0CB0QsAQ#imgdii=_

I have no idea what's going on here. The writing on the car is all along the lines of 'We Love You, Billy!' and 'Way To Go!!!' Wonder what these kids do to people they don't like. I suppose it would have been civil of me to check whether Billy was still inside, but I didn't think of it.

They're good too. In this area they've been around a while, but the lobster's a new arrival. The grill sounds like a great idea. The crust's a little tricky to get just right in the oven. Hope you had some of the previously reviewed 'Luv Yu' sweet chili sauce! Goes just right with these.

Thanks for the photos and the information about Julia Powell. I was vaguely remembering once seeing a couple marbles listed as 'George Williams' that I had my doubts about. They involved young children frolicking in a garden, or something similar, and were too 'cute' for my taste. Didn't seem to fit in with his bold geometric style, but apparently the description left out one of the artists. Mystery solved! ( :

I asked a distinguished international team of judges for their first impressions. Here's their summary: 01 Boring 02 Eh 03 Clueless 04 Dull 05 Silly 06 Amateur 07 Goofy 08 Untrustworthy 09 Stupid 10 Lazy 11 Ditz 12 Player 13 Oh Good God 14 Idiotic 15 Messy 16 Don't think so 17 Oh please 18 Magnificent creature with rugged good looks and tons of charisma 19 No thanks 20 Close but no cigar 21 Geez 22 One is too many 23 In your face 24 I think not Hope this is encouraging!

Thanks everyone! Williams sounded right and I just confirmed it. To the best of my knowledge he favored simple bold designs, including clearies and blackies, which looked nice alongside the colorful ones. Most I've seen have been in the 1.5 to 2.125 inch range. Looked up Pavliscak since I didn't know him. He sure does some wild stuff! ( :

Hope the last name is correct. I always remember 'George', and then my brain fills up with every famous George last name I've ever heard. I wish I had more of his beautiful marbles. I like his style. Was practicing with the sort of awkward manual focus on the new little camera. I've generally found that manual focus is necessary for close-up shots, although people with different shooting styles might find auto-focus just fine. For the second time recently I broke my rule about not shooting outdoors between 10 and 2. Although the overall light quality was a perfect bright/overcast day, a polarizer wasn't much good for those reflections from straight overhead. You know what they say. "You live, you don't learn."

Most Vacors I've seen have characteristic surface imperfections if you light 'em up and look closely. So that's my first ID step, regardless of what sort of marble it is. Doesn't always work. They've had a season or two of perfect wet mint marbles. ( :

If you're lucky enough to have one of the DT stores with a frozen foods section, this is worth checking out. Can't promise you a rose garden, but it's a good-tasting good-sized egg roll for a buck. And you'll actually taste lobster in at least a couple bites. Definitely gets a 'worth having a couple in your freezer just in case' rating. ( :

A husband who likes to cook! You're going to have some people jealous of you! It's always fun to hear how the rest of the world sees us. After all, we're the people who put ethanol in our gas to save petroleum, even though mileage goes down and you need more of it. And require low water use toilets, which need to be flushed twice to work.

Really like that lighting in photo 3, Greg! They look great with that nice even glowing quality.

(There's going to be some mild bad language here if you don't want to see it.) Here are a couple frames from the tv show 'Mike and Molly'. They're having their first Thanksgiving dinner as a happy newly-married couple. I can see how people might think we don't like to cook, if this is the way our tv programs show how we feel on the one day a year we actually do!

Winnie, I think you're right. If I could afford it, I'd probably be eating Thai carry-out every night. But with our current economy there isn't much choice. The one lucky thing is that American tastes are such that the healthiest foods are not in demand, so at least they're the cheapest.

I haven't had the crackers in ages. Parmesan is a new one on me. Do they have pretzel fish? If they do I'd like to mix them up with the parmesan and cheddar ones. Fish mix! I'd probably eat it all day... ( : Here's the fish-mac product. Available recently at the Dollar Tree. I thought it was particularly good, which got me wondering whether it was the flavoring or the shape. And lead to the original pasta shape question.

That's some wild stuff. Although "...the court alone could decide a suit involving a patent." might be open to debate, it certainly looks like they were pretty thorough here! And given the date, I'm going to have to guess that all parties involved wound up with more important things to worry about not too long after.

Seeing so many names at once made me notice that most are very clinical-sounding. "Sugar-Top" is the only one that might be used as an affectionate nickname for a loved-one. ("Duck" might be okay in England. I'm not sure.) A lot of them would result in your loved-one throwing you out of the house.

I'm hooked! Is there a page 2? ( :

Oh man. I basically ran out of food this weekend. You guys are killing me. (But it looks great!) Which fishies, Ruth? The pasta, fish in general, or the classic cracker?

Glad you guys brought up the idea of Asian noodles. More variety to choose from! And they're 'all good' too. Elbows are probably better for mac than shells in most cases. In my experience, it's difficult to drain shells well and you just don't want cooking water remaining in your final product. Although I think I've had a couple shell dishes that got a long slow bake and were great. The Pho looks delicious, but you're definitely both die-hard and hard-core by my standards. I like the wimpier stuff.

Recently tried a new macaroni shape. (Seen below. Yes, it's from the same fine people who bring you those irresistible little crackers.) What kind of pasta noodle do you like? Do you prefer standard spaghetti or do you tend more toward the angel-hair or the fettuccine side? How about good old mac and cheese? 'Elbow' or 'shell'? Bacon bits or not? (Ha! That last one was silly!) Or do you have the 'it's all good!' feeling?

(Tee-hee! She still doesn't suspect a thing!)

I didn't see the murals until now. They're super slick! ( : Our nation's capital has made a few efforts in this direction in recent years, but haven't quite got the hang of it yet. Government. You know. ( :

You're going to have to trust me that underneath the frosting is a 'marble' cake!

You're okay in my book too! At this point I figure whatever camera comes closest to 'fitting you like a glove' is the right one. And I have to admit that some of us Nikon 1 fans have been griping about how some of their 'algorithms', or whatever the right word is, could be improved.