Yay! I’ve got a project! Two or three days work. 
Ugh. I hate winter. You can have all of my snow and ice.
Lunch, I didn’t know you were from Boston. How’d you end up in Isreal?
Work stinks today.
Probably by airplane.
Blurf.
Yet another wonderful day of sitting around, surfing the internet and frantically worrying that there will be work to do very very soon. I know I bitched and moaned about being overworked the whole summer long, but now there’s been literally nothing to do for almost 2 weeks and we’re all starting to get a bit antsy… not to mention bored stupid.
Wanna share some of that work, Rebo?
The fact that the economy is in a downward spiral doesn’t help, especially since I’m on the hook for plane tickets and hotel in NYC that are now 10% more expensive than they were when I booked them six weeks ago. I should be looking forward to this trip, but instead I’m freaking out that the Canadian dollar will keep slipping.
Morning!
Um… that’s all I’ve got.
Nitpick – Israel. Sorry, it grates on my nerves :o
And I’ll take some of that snow from you – no, not the slush from the curbside!! :mad:
You can keep the ice, too.
Actually, originally, by boat.
so there
(I mean, it was way back in 1964. People didn’t just fly anywhere, then. Not that I remember any of it, having been a 9-month-old baby in arms at the time…)
My loyalty to all (sports) things Boston was, however, sown in 1971 when we were there for a year, and fixed forever when we were in the Boston area for two years in 1980-1982. And those two times I did get from Israel to Boston and back by plane
What, you’d risk being only a couple hours away from me…? You like living dangerously, don’t you! 
Lunch, I said probably, so the chance that you got there by boat was covered.
So there right back at ya.
Howdy, all. Driving by to say that I’ve been trying to take a bit of vacation from spending too much time goofing off online, and instead trying to get some stuff done in my life. I’m not an organized multi-tasker like some people I could name (coughFCMcough), so I needed to just stay off this here time-sucking internet to try to be a good girl.
It may be another week or two before I get things sorted through and come back; I’m working on a massive house cleaning and [del]toss[/del]sorting and reorganizing. I have to do it; Papa Tigs finally, after 12 years of marriage, accepts that we need to start hiring someone to come in to clean occasionally, but I need to get things cleared/sorted/organized before that can happen because right now, frankly, there’s too much crap in the way. Especially my yarn stash, which is trying to crawl out of wherever it’s been stored and take over my office!
So I will go back to being a good girl and will be back as soon as I can. Hugs, yays, boos, happy birthdays, etc. to everybody – don’t make too much noise in Room 304 while I’m away, I don’t want to have to call the cops on you! 
:p:p:p:p
Soooo sleepy. I’m baking a squash. I just did some roasted zuchinni and sweet potatoes. I’ve got some dried tomato and cheddar bread rising. It’s a baking day, since it started out freezing cold.
So, tell, me, what does the beginning of children cruising look like? You know, when they walk by hanging onto furniture? I think we may be there in a few days.
heh.
Dang they grow up quick. Quick, tie **Nat **down before he realises he’s capable of vertical locomotion… you won’t get a chance to sit down again for about 10 years once he does.
It’s noon and I still have nothing to do except twiddle my thumbs. Sigh. Good thing I took Friday off and that Monday is a stat holiday… I’m going out of my mind.
Speaking of babies -
I’m about to squee all over myself! TokyoPlayer’s baby Anya is here!
Definitely hibernating weather. Crawled out of a nice warm bed and was immediately hit with COLD.
Do all of the usual de-uglifying and trudge off to the train station to find it and everything between it and work is shrouded in cold gray haze.
One last weekend of the Renaissance Faire to go. Where did the time go?
And we still want to find that power transformer.
Well the bus plan failed. I forgot that traffic is worse an hour before I usually leave in the morning. I have to be on the road by 7:30 to catch the bus, not 7:40.
I still feel like my life is happening to someone else. This happened last October too. This time I can’t blame going off meds for it. sigh
In terrifiying news, Sarah Palin is in Greenville. :eek: Speaking. :eek::eek: At MY UNIVERSITY.:eek::eek::eek: God help us all.
My beer butt recipe, as [del]threatened[/del] promised yesterday.
VunderBob’s Experimental Shredded Pork Butt
4-5 lb Boston Butt roast
1 bottle of your favorite beer
Pork rub (recipe below)
Vinegar based BBQ sauce (recipe below)
This recipe is a modification of the way I’ve done shredded butts in the past. Usually, I do them in a dry slow cooker and let them roast, which is fine and I’ll do it again that way in the future. (If you do, or do it in the oven, the key is to slow roast at 225-250 degrees Ammurkin, allowing 2 hours per pound to reach 200 on a thermometer)
I wanted to try using beer this time, and the roast steamed instead. Cover the roast all over with the rub, and put it in the slow cooker on a grate, and turn the thing on. Pour the beer in, avoiding the roast, and until the beer is just below the roast. Let it go all day. Since the cooking mechanism is steam, the butt will not reach 200; I quit at 190, and it took about 2 ½ hours per pound to reach that.
In the meantime, if you’re not a lazy slug like me, mix up the vinegar sauce and let is sit in the fridge while the roast is going. I wait to the last minute and boil.
Once it’s done, take it out of the slow cooker, and shred the meat with 2 forks. Or cheat, and use a grinder on the coarsest setting. Pour the vinegar sauce over the meat, and mix well. Tradition is to serve on the cheapest white bread or buns with a dollop of coleslaw in the sammich; I eat this stuff by itself because I’m on a low carb diet.
Memphis Style Pork Rub
4 tablespoons paprika
3 tablespoons dark brown sugar
2 tablespoons celery salt
2 tablespoons salt
2 tablespoons black pepper, coarsely ground
2 tablespoons cumin powder
1 tablespoon dried oregano
1 tablespoon cayenne pepper
2 teaspoons dried sage
2 bay leaves
1 teaspoon dry mustard
Crush the bay leaves and combine all ingredients. Keep what you don’t use for future efforts.
Vinegar-based Eastern NC BBQ sauce recipe
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon (or to taste) Frank’s Red Hot sauce
½ tablespoon ground mustard powder
1 teaspoon salt
1 teaspoon ground black pepper
Several tablespoons liquid smoke
Adjust the sugar, cayenne and smoke to levels that you feel you can handle. Ideally, make the sauce a day or two ahead of when you cook the pork and stick it in the refrigerator – that gives the sauce time for the flavors to meld. That said, I’ve never done that. I mix all of the ingredients, and heat until it just barely boils.
Teary over here after reading TokyoPlayer’s thread. Yay for Anya!
I ran errands all morning. Ugh. Work the rest of the week, so won’t be here much.
Spaz–liked your agony aunt additions: “his legs broke?” Classic.
You may have just saved me a trip to Goldsboro! Every so often, I get a hankering for Wilber’s BBQ, but out here, nobody has a clue what North Carolina BBQ is, much less a pig pickin’
I need to fix up a pot of this - DH hates the sweet ketchup type of sauce that’s prevalent everywhere else. He might actually like this. Sadly, I don’t know that I’ll be able to replicate the hush puppies and Brunswick stew.
Ciao Bella, Mumpers! This is your obiligatory dorkin poust from Pompeii, Italy! We’ve had a wild and fantastic week so far. So many stories! Beautiful weather. Many Limoncellas. Four more days. See y’all on the 13th. Durn keyboard is downright un-Murkin! :mad:
Happy Birfday, li-li
Tupug
Okay, important question for the Mumpers: mac’n’cheese with cauliflower, or Spanish rice for dinner?