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:D It goes to the bathroom.

We usually only get 1 heat wave that lasts about a week long here. This summer we had 3 and for at least a week each. April and May's weathers had swapped for the second time in 2 years. June's and July's weathers had swapped, also. No, that isn't regular. I'm glad the globe is cooling now as...

Needs more garlic. lol 1 measly tsp of garlic powder for 6 quarts? sheeeesh Sage? I use that in poultry seasoning. Odd thought for pizza. No mustard either. lol

lmao I'd love it.

mmmmmmm I gotta try this one. TY :)

Sounds a bit like my smoked oyster/lemon shrimp salad except for the lemon and the smoked oysters. lol.

Maybe if you get them before the juices of the gravy or whatever gets to them and turns them into slimy bits of paste. lol

I never could get into the dumbling bit. Mum loves the chicken and dumpling thing. I love her chicken and dumplings, too, except the slimy balls of flour are prodded off to the side or onto someone else's plate. lol Since I left home, people have tried to feed me soybean curd, too. I can't tell...

No worries, Jack. *hugs*

Oh, lighten up, Jack, I was kidding you. Getting humor out of you is about like plucking horse-feathers, but you do have humor in your bod somewhere, I just know it. :D

I know someone who makes a pizza sauce using ranch dressing and garlic. lol As far as larger quantities goes, use more ingredients. ;)

I love the little white ones steamed and buttered all by themselves. Even though I am not a turkey fan, nor a squash fan, I think I would try your LT soup. :)

I'll look you up next time I am in the mood for sand, empty clamshell, seawater soup. :D

*big grin* I make leftover soup a lot, too. :D

I got this froma friend who sells pizza in his pub. It's good if I spread it thinly (don't want to overpower other flavors): 2 tablespoons olive oil 1 tablespoon butter 1/2 cup onion, chopped 1/4 cup celery, chopped 1 clove of garlic, minced 1 (8 ounce) can tomato sauce 1 (6 ounce) can...

I'd go to your place for a visit anytime. lol I do ribs that way, too. Not necessarily short ribs, and not necessarily beef, but ribs anyway. :D

Yup. Most times when I make soups, stews, chilis, and the like, I make in large quantities. If only the two of us eat it, I freeze it and pull some out as we want it. If company shows up I pull more out. :) It isn't that much more time consuming to make a large batch than a small batch.

My seafood chowder: 2 liters of Mott's Clam. 2 pints of my home canned tomatoes 2 cans of baby clams with the accompanying juice 2 cups of scallops a couple fillets of red snapper or whatever fish is handy, cut into bite sized pieces a couple cups of crabmeat a slab of bacon, fried crispy and...

I recently had a discussion about fire and how temperature has an effect upon it. The idea of fire in space popped into the discussion (I think because the one I was discussing the issue with thought he could catch me up somehow). Fire is simply hot gases and sometimes happens when a substance...

lol That's cute, N. It makes more sense to me to think that gods have nothing to do with anything and that PEOPLE are killing each other off by whatever means (disease, famine, war, etc.) :D