I say yes, you say no, OR People are Strange

Just pot-stirred a hot chocolate.....yum.

ETA: Allison, glad to hear that the Abraxane is treating you well! 

tee hee...you guys are SO funny.  Did anyone remember/notice where else the word 'Pot stirrer" was used regarding me?  Free drinks to all who remember.

I am SO SO excited about getting to register for all 3 art classes I wanted to take.  HUGE, long lines, I was there SO early, I woke the SUN up this morning.  And the sun wasn't at all bothered about being stirred - She rose with purple, yellow, pink streaks.  Very special.  I live across from farm fields, and so get a marvelous sun rise.  Does anyone know one of my favorite Emily Dickinson poems: "I'll tell you how the sun rose -  a ribbon at a time."  Her home is in Amherst, MA.  I've learned recently she was an AVID gardener - and they've recreated her gardens there too.

Thanks for your kind words -can't remember who wrote about frozen bananas' dipped in chocolate?  Didn't have chocolate, SO, I cut them up, used a little butter, some brown sugar, and BRANDY - added raisins, which soaked up a lot of the brandy, cooked in a little non stick pan until nice & gooey and a little crisp = WOW!  What a treat.  Thanks to who ever wrote about freezing bananas.  Never thought of that.  PS.....

SusiqQ - so good to hear from PARIS - can't wait to see your pictures.  I used to go visit fairly often when I lived in London,  but only in off season, but know what you mean about "tourists" - still, it's PARIS! 

I jsut watched the tennis too.  "Oh, Bother" - I really wanted Federer to win.  NOW, all you Anglophiles, it's time to rout for Andy Murray!!!  A BRIT!  in the semifinals - been so, so, too long since a British man won.  IT'S TIME NOW!

Blue:

I am having the same dinner you are - last minute too - the weather was so nice I spent the whole day running errands.  I cracked up when I read that Virgil was honky-tonking - he is the cutest dog ever - I just told Munchie to cover her ears!

Sunflowers

Are the initials rs?

Sunflowers

gnp?

Lassie - it's a New Orleans or Louisiana kinda thing and it is delicious - dh lived in New Orleans for a while before I met him and he had creole cookbooks when we got married so I got to try my hand at cooking some great food - as to whether it's a "southern" thing - I think no it's a creole thing - if I'm wrong I am sure someone will jump in and correct me.

I must have missed the Friday show once again - but then glad I did.

Still can't figure out why there is such crap stirred about the canadians on this board.  WTF?  Does it really matter what nationality you are?

So I have to get that darn tooth pulled on Tuesday and then wait 120 days and I have the option of a bridge or an implant.  Not sure what to do since there isn't much difference in cost.  I have heard that implants are really painful!

Didn't make it here last night because I had lost my wedding ring and was going NUTS!  I took it out of the safety deposit box on Wed and by Friday had already misplaced it.  My dh was asking me every couple of hours if I had found it.  I told him to relax as I lost a $10K diamond watch for 6 months and it showed up finally.  I did get pretty stressed out but the good news is that I finally found it this evening after spending hours and hours searching for it.

Last night I could have definately used a double or triple drink of some sorts!  Sorry Blue that I wasn't around last night to keep you company.

A huge Toast to the big 600!

I may be wrong but I think anytime you make a sauce or gravy that starts with oil, flour and liquid, that's a roux. You cook just a short time to get rid of the taste of raw flour. In many creole dishes you cook for a long time until it is a beautiful brown coppery color. One second too long, though, and you've burned it. When that happens you throw the whole mess out and start over.

I rarely use Wikipedia as I've heard it's often not correct. However, for roux it's good enough:

Roux ( /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.^[1] When used in Italian food, roux is traditionally equal parts of butter and flour. In Cajun cuisine, roux is almost always made with oil instead of butter and dark brown in color, which lends much richness of flavor albeit less thickening power. Hungarian cuisine uses lard (in its rendered form) or - more recently - vegetable oil instead of butter for the preparation of roux (which is called rántás in Hungarian).

"Stir-potted"....hehehehe.

Sandy - YES!  I'm in Oakville until Tuesday morning.  I'm hoping to meet with Lindasa for lunch on my way back to the airport.  Want to join in?

I haven't seen comments on any other site (at least not recently) but I can guess as to the kerfuffle. 

Waving hi hi hi to all of my friends (including YOU, Biscuit!)  Barb, get that guest room ready!  Don't be surprised if I drop in for a visit and extend my vacation by, oh, a few years or so.  ;-)

jezza, I play Words With Friends on my iPhone, with my FaceBook buddies. I have five different games going right now. It's like Scrabble.

Jancie, my DH had an implant put in a while back. No big deal, pain-wise for him. But certainly not cheap. I figured if I could get new breasts, he could get a new tooth. His cost more...thanks to insurance.

I always shake my head about this crazy Canada bashing thing. I don't get it. I'd live there in a heartbeat!

I don't understand it either, Anne.  My daughter and I had plans to move to Canada and had submitted our applications for Permanent Residency status, but the cancer came back and that was all she wrote.  Dangit.

Joy....I like your sig line!  Maybe I should follow tennis.  My Orioles are doing so badly that I'm ready to give up on the whole sport.

E