Stay safe, Rebo. The worst part of the ice storm of 02 was being without power, and therefore Dopeless for 5 days.:eek:[sup]2[/sup]
BooFae, I don’t have an army of cats, will a 6 pound kitten do?
Doggio, I’ve seen the pics, you and Thrax are welcome over here next time I’m cooking Sunday roast!
Apparently the weather has gotten under everyone’s skin here, because it’s kvetch central. There have already been three snark-fests between various coworkers and I’m trying not to get dragged into number four, which seems to be brewing as we speak.
I might just hide under my desk until it’s over. Stoopit rain and gloom. Grrr.
Takin’ a break. The laigs and thighs should be done in 30-45 minutes. They smell so nummy! Puggy I did get a hickory smoke high when I lifted the lid on the smoker. 
Rebo stay safe! Have you got a mumper number to call and let us know how you are tomorrow? If you want mine, PM me, ok?
BooFae bein’ as you are the Yorkie Pud <snerk> expert, howzabout a recipe for it. Toad In The Hole sounds like a nummy Winter time thing.
Ok, back to the workpile
Later Y’all!
Don’t you need a Yorkie, too?
Anything that rids the world of little yappy annoying dogs is fine with me.
VBob - can I put the Yorkie in my pud?
Swampy, just for you, here’s the recipe I use:
Ingredients
Vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper
Method
- Preheat the oven to 220C/425F/Gas 7.
- Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
- Place the milk, eggs and seasoning in a bowl. Stir well to combine.
- Whisk in the flour.
- Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
- Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
- Remove the puddings from the oven and serve.
If you want to make Toad in the Hole, make the batter mix as above and pour it into a large roasting tin. Put some sausages in it and bung in a hot oven (Gas 7) for 25-30 mins. Serve mouth-burningly hot, with onion gravy.
Mornin’.
Happy Firday.
I woke up this morning with huge headache. It won’t go away. Ugh. I’m at work, but not really getting any work done due to head.
Comments later, except:
Stay safe Rebo. Please check in with someone if you have phone service etc.
Nom nom, good Yorkie pud. When I was in high school, the daughter of old friends of my parents, an Anglican bishop and family they’d known in India in the 1950s, came to live with us for six months. She fixed us roast beef and Yorkie pud. Nom nom!
And then there was the guy I was dating in high school whose mom was English, and served trifle so alcoholic you’d get tipsy just looking at it. Nom nom again!
Ahem. Anyway, morning, all. It’s cool but VERY humid here. I’m trying to decide if I want to go ahead and shut up the house and turn on the AC just to get the humidity down in here; it feels nasty.
And of course the FIOS guy showed up without calling first, so I was alerted to his presence by the Idiots barking furiously at the door. Took him all of 30 seconds to figure out the problem: for some reason I don’t know, there was an amplifier on the line between the wall and the set (he said it was probably from our old Comcast service), and as soon as he took it off, voilà, a usable DVR. Plus he said he has a 170-lb Rottweiler, so when he told the Idiots to sit, they by Og SAT! It was quite entertaining watching them obey him so instantly. Stoopid dogs! But at least they’re good door alarms.
Rebo, you guys aren’t in one of the low-lying areas ordered evacuated, I hope? I’m hearing tales of a nasty storm surge and huuuuge waves, which sound like they’ll do a whole bunch of damage if they’re as bad as predicted. Please stay safe!
And this is NOT a stupid question, but one I learned is vitally important from New Orleans: If you have a single-story home, do you have an axe in your attic? Because there were a lot of folks in New Orleans who saved their own lives by chopping holes in their roof from the inside to crawl out through. That was one huge reason I insisted on having a two-story house there; that way, we’d at least have a fighting chance at getting above floodwaters if the levees failed in our part of town while still staying in out of the storm.
Anyway, I’m worrying on your behalf, so please stay safe!!! You and anyone else in that part of the world who may be in Ike’s path!
I did a bit of interesting work yesterday afternoon, part of a DHS press conference on the preparations for Ike. It was fascinating to hear what all has been put in place and what plans there are for taking care of people during and after the storm. Apparently the lessons learned from Katrina are powerful indeed at all levels of the government. As it should be!!!
Anyway, back to work. And more caffeinating. And definitely closing the windows; the executive decision has been made.
From your local worrywart, who missed the edit window: Rebo, one more thing that could be very helpful for friends & family out of the area: Pick one person who lives elsewhere in the country to call everyone for you. Then you only have to make one phone call out to let people know you’re okay, which can be important since phone service can be really screwed up and you may only get one chance to get a usable phone line out! You still have time today to email someone all the #s/e-addresses of people you want notified; better safe than sorry!
I actually set this up with Swampy last weekend. Hanna fizzled, so I wound up posting before I called him.
A PSA from your friendly MUMPer fireman: Should you find yourself in a flood situation and you want to get out of an attic fast, a chainsaw is a much better choice than an axe. I can make a human sized hole in a wall or roof in about 20 seconds with one. Make sure it runs before you ever take it up, though. If you have to rely on an axe, take a wrecking bar, too, to help clear the way. [/PSA]
Stay safe Rebo!
Nava, I completely understand the frustration with parents who don’t know how to “cut back.” My dad’s always trying to lose weight, but he thinks that a light lunch can include a BIIIIIG sandiwch, soup, and a big dessert. And then he’ll have two servings of whatever’s for dinner, followed by more dessert. And thinks that’s being healthy. :smack:
I’m not one who believes in cutting out foods while dieting/trying to lose weight, but I do think that one should eat LESS food, of any food. Sheesh.
Speaking of food… I know there aren’t a lot of Rachel Ray fans here, but I’ve got to say, her cheesy meatballs are Teh YUM. Basically, you take those mini balls of fresh mozzarella cheese and form a meatball of sausage (use bulk sausage or cut the casings off some links) around them. Bake them (I like to put them on a rack on a baking sheet so some of the grease drains away… or a lot of grease in last night’s batch!) at ~400 for ~20 minutes, flipping them once during the cooking and eat! With all that melty cheese inside, they’re reeeeeeeally good! And super easy.
I think in the future I’m going to buy 1 package of turkey sausage and 1 of pork sausage and make turkey ones for me because I like the texture of the turkey better and pork ones for KT 'cause he likes the flavor of the pork better. We’re getting good at this compromise thing.
Back from my trash/recycle run. I’ve got my second load in the washer and I really need to start painting. Ummmm, after the jeans come out and are hung up, I can paint. Yeah, that’s the ticket.
**BooFae **- my houseguest looked at me quizzically and asked “What’s a crock pot?” Then she explained how she makes a roast. Pretty impressive for someone who’s been a veggie since she was 5.
I’m hongry - that little bagel didn’t do much for me. Must forage.
I’ll join the chorus of “ReBo, be safe!!”
Thanks for the nice words about my kiddo’s writing. She’s pretty remarkable!
Best wishes to Rebo! Stay safe!
Well I just bend them over the bar and dip their tits in the butter bucket. Duh! 
Actually it’s the easiest shot to make - it’s just irish cream and butterscotch liqueur. There are other ways to make it with different liquors but for one thing we’re a pretty cheap bar that doesn’t stock much in the way of frangelico or hazlenut liqueurs, and two, you know in a couple hours they are going to be puking it up later so you might as well just make the shots easy and do what they want - sweet and not taste the liquor.
OK, what is it with the bears cooking mass quantities of food?
Yesterday, I ran roughly 20 chicken breasts, a dozen chicken thighs, three tri-tip beef roasts, a whole chicken and close to six quarts of swedish meatballs through the kitchen, all of which will be eaten at the Faire this weekend.
I am intrigued by the Yorkshire pudding. I, too, always assumed it had something to do with the dogs…
I wonder if there is a good vegan way of making it? Or I could save it for my meat meal - interesting.
My brother is in Houston and has not evacuated. His area was told to stay put yesterday. My SIL said she is just going to surf when the water hits.
I’m off to bathe in a warm tub. I still have the red stripes where I burned the shit out of myself in the tanning bed so hopefully I will stand the water today. But I need the soak. Sore from the gym. So. Very. Sore.
It’s more honest than stealing pickinnick baskets…
;)
Thanks for your concerns, everyone! Swampy, check your PMs.
We have a single story home, but are not worried about flooding. (I know where the chainsaw and axe are, however. We are not in an evacuation zone, we’re on the west side of Houston. I’m more worried about flying debris, tornadoes, and high winds. And where are the puppies going to go to the bathroom? 
I don’t think either of the older dogs will even go in the garage. Ernie will poop anywhere, except in the rain. 
I’ve been to the grocery store again… it’s easy to spend $100! Now it’s just a waiting game. The wind is picking up a bit, and we’re supposed to be getting the outer bands of rain in an hour or so.
Actually, we call the individual ones “popovers” but they usually don’t have meat drippings, just butter.
eta and the fact that it is a “batter pud” does not automatically make it savory. you could fill the finished product with fruit compote.