Then go apologize.
Make it clear that your apology is for your behavior, and not for your position in the argument.
Sounds like Honda is calling your name! 
I wanted to get another Toyota, but the dealership never returned my emails.
The friend who used to sell Toyota and now sells Citroen returned it within minutes, with budgets and asking when would I be able to come take a look.
When Toyota called telling me that I was eligible for the current government bonus for trade-ins and wouldn’t I like to come in take a look at current models?, I explained nicely and carefully that my old Toyota was now the property of Citroen and why. I could hear the woman on the other end of the line going :eek::smack:…
I am going to give up cooking forever. I can’t get the timing right. Tonight, I made chicken cordon bleu and asparagus. Easy peasy, right? Not for this time challenged idiot. The chicken was blowing melted cheese out before the asparagus even started. By the time I plated it, the chicken was tough (which is pretty hard to do when its wrapped around cheese and ham) and the asparagus was undercooked. My cooking super powers will now be focused on salads. No heat involved there.
My BB also does the “we need to do this” thing. Happily (actually sadly) he can’t get up the stairs to see the rescue room and has stopped making suggestions as to that. I’m a bitch, so every time he tells me that “we” need to do something that involves him using his knees, I just tell him that WE could do it if he would just get the surgery done. That seems to work.
A nice idea. That is probably not going to happen, as it was his fault the argument occurred in the first place, and also he’s avoiding me. I will be more civil with him from now on, though I am expecting him to continue to be a dick, as that is his default position.
flatlined, why are you starting with something relatively difficult? You’re commiting a very common error, which is trying to dance ballet before you can toddle.
Asparagus, at least the proper ones (that is, white), it takes years of practice just to learn to clean them right. And chicken cordon bleu involves a lot more steps than, say… roast chicken.
Start with the one-paragraph recipes.
What Nava said.
Because I’m an idiot who refuses to believe that cooking is as much art as science. I insist on believing that if I’ve read the instructions and follow them step by step, what I’m doing will work.
I know that’s about as dumb as thinking I could learn how to dance ballet from watching utube videos, but its just how I roll.
Actually, while chicken cordon bleu sounds impressive, its really pretty simple. Using a bread machine is simple. Steaming asparagus is simple. Doing it all together and getting the timing right is a bitch and defeats me more often than not. After reading Mister Rik’s rant about eggs benedict, I tried it. We had scrambled eggs and toast that morning.
At least I haven’t set the kitchen on fire again.
Steve just unplugged my UPS again. Took me down while I was hacking and slashing my way through monsters in D3. I’m sure that there is some sort of clip or something that will stop children or cats from unplugging things, but I have no idea what they are called and my googlefu is pretty lame. Anyone have any suggestions, please?
Yeah, I think you’re right. I cancelled the Toyota test drive, and I’ve been trying to figure out how I can get to the Honda dealer on the bus, or if my husband is ready to start driving again (hasn’t driven in 2 years due to health issues), or if I can get a ride from a co-worker or something. I’m donating the Prizm, its worth nothing as a trade in so I can’t just drive myself there.
And the most important question - red or dark grey? 
Put your recipes in columns, side-by-side, on one piece of paper. That’s how I had to do it when I was trying to figure how to time my cooking, and I still do that if I’m cooking something elaborate, or trying something new. (If I’m having folks over for a meal, I also add details like which serving dish, etc. Along with a timeline of all the other bits - setting the table, sweeping up, showering. I love lists, though.)
I vote red. More visible to other drivers, who probably need all the help they can get.
That is like the bestest advice ever. Thank you so much!
As to the car, I vote for red. Easy to see and the paint won’t oxidize as fast as gray. Gray won’t show dirt as much, but the chemical bonding process to make cars red works better than it does for gray.
Personally, I’m a big fan of school bus yellow. However, that color fades to babyshit yellow in a couple of years.
OK, flatlined, I did a search on Amazon and found several different styles of locks to hold the plug in the socket: here.
eenerms I’m glad you talked to him… sorry his other relatives are being crappy**. Paula** I vote for grey… I read someplace that red cars get pulled over more!
You are so awesome. I never thought to look at child safety stuff.:smack: Bows respectfully and then jumps around with joy.
That underlined bit is often part of the problem. I’ve told you guys about “Rita style” before, haven’t I?
OK, so, for those who haven’t heard it: my mother can’t bake. I think she tried it once and gave it up. Then again, roasting is one of the first things she taught me, because putting things into and out of the oven was something I could do and she finds it uncomfortable. Her friend Rita is a superb baker. One time we’d been celebrating a birthday party at Rita’s and she’d baked the cakes (plain sponge cake and chocolate) and she said it was really easy, so I asked her for the recipe.
My brothers still talk about “the day Nava made lembas”. What came out of the oven tasted ok, and it was neither raw nor burned, but… raise? Uh? It was not hard, but it was not anything we would have called “sponge cake”.
Turns out that the bit where she’d written “mix egg, flour and sugar thoroughly, pour onto pan” should have read:
separate the eggs yolks and whites
whip up the whites until they’re stiff
slowly add sugar to the whites, whip to homogeneize
in a separate bowl, mix the yolks and flour
if you’re using yoghurt as your leavening, add it to the whites; if yeast or artificial leavening, add it to the flour
add the yolk and flour mixture to the whites and sugar, whipping all the time
pour homogeneous mixture on pan
In the end my recipe is a bit less complicated than that, but the thing is: her instructions had been written assuming that they were going to be read by a baker, I wasn’t one, therefore lembas ensued. And yes, if you reread carefully, you’ll see that her initial instructions did not mention the leavening agent at all :smack:
A lot of the recipes that say “easy” are “easy” for experts, for those who cook… like you drive when you’re not in Houston traffic. Combining cooking two things at the same time is very much not easy - I’d say the difficulties multiply by each other. A favorite Spanish dish involves cooking white rice, tomato sauce, sausages and fried eggs (vegetarian option: mushrooms instead of sausage); none of that is difficult, but I’m the only one of my family’s six cooks who can get it all together without either the rice or the sauce being watery, without the sausages being cold, and with the eggs done to each person’s taste, and anybody who talks to me while I’m in the middle of that battle Will Lose His Head.
For this particular case, since the asparagus can be cold and the chicken should be just out of the pan, I wouldn’t have tried to combine their cooking: asparagus first (even hours before), chicken at the last minute and the last minute starts ten minutes earlier than what the recipe says you need. If the recipe says “half an hour”, start prep with 40-45 minutes to go. Why? Because the people writing the books never take into account the time spent looking for things!
Get cooking lessons. Once you can do what you’ve been taught without having to look at your notes (which won’t be the first, or second, or third time after the lesson), you can start using a book.
My current car is red. The previous one was grey, and looking for it in the sea of grey that’s parking lots was a bitch. This one is a lot easier to find.
Both gray and red are problems that way, in my experience.
I’m not going to vote for a car color. I AM going to vote for "call the dealership and ask if they’ll send their salesguy over to pick you up.
That’s worked for us a couple of times.
Also, I can’t be the only guy who finds his car in a parking lot by locking the door with my remote keyfob, can I?
Ahhh shit.
Something has drained the battery on the vehicle I need for vacation. My mother has decided that the vehicle is no longer trustworthy, and thinks it should be traded.
:smack:
Seriously, I cannot convince her that things will be fine once the source of the drain has been located.