It’s been a long day. Must we yell?
(I must have missed Death Chicken-- I’m afraid to know…)
They started it!
How does one join this Mumper’s group? I looked at it but there was nothing that said “join up here” anywhere.
I don’t see a “Join” button either – must be the general Board wonkiness… maybe tomorrow it will work…? 
:dubious::smack:
NO; WHY DO YOU ASK? 
You are all bad, bad people.
Yeah, but we’re also nice, dammit!!!
**Spaz **-- On second thought, I think the ladies already in the Mumper social group are ostracizing us! I think we should start are own little private social group, together…? 
can I be in it? 
You’d have to resign from the other one, first…
Well, haruumph! I’m being ostracized from ALL the groups. Fine…just fine…I’ll take my ball and go home then…
insert sticking tongue out smiley here. Stupid 'puter won’t let me do it…
Sorry, shoulda cross posted–in ATMB SkipMagic says groups are still disabled, but no idea why we can see them if it’s disabled, but hey…
HEY SWAMPY–SMACK!
SmartiePants I like abuse.
GLAD YOU GOT THE SHED DOOR FIXED SPAZ!!!
NOW ALL WE NEED IS DEATH CHICKEN FROM RIGS!!!
Seriously though, batten down the hatches everybody in Hannah’s path and stay safe. I’m BBBobbio’s check in point just so’s we’ll all know how he’s <snerk> makin’ out <snerk> with Hannah.
Dindin was tres delicious! The only problem for me is I can’t just make a little bit of company smashed N.O.T., so I have a big ol’ bowl full of 'em. Would it be tacky if I dressed 'em up a little, reheated 'em and took 'em to brunch after church this Sunday? Would Jesus frown upon kinda sorta leftovers? Would the BVM weep over my slothfulness? Would I be consumed with guilt and confess my slovenly ways? Nah. Nobody’ll know the difference.
ETA: First on six and Special1 didn’t even set me up for it.
Lunch turned out better than breakfast. We had beef and tofu bolgogi. Yummy!
I’m punchy this afternoon. I’m not used to 10 hour days anymore. I finally had to take a break when I realized I was on the verge of tears because I was so frickin’ tired. This is going to be one of those “come home from work and fall into bed” days, I can tell.
will you keep it down??? I have a frickin" headache!
SHHHHH!!! Rosie has a
HEADACHE!!!
Wow, lotsa yellin’ going on today.
Yeah, I was going to mention that someone (I think it was Skip) said they didn’t want to turn the social features on until there were some rules in place.
What I’ve learned the most from my friend whose husband has celiac is that the oddest things have additives with gluten. He’s very sensitive to the stuff, so they’re very careful with storage and even have separate toasters.
I’ve taken a bit of a nap and am considering what to do about dinner.
Everyone in the hurricanes’ path stay safe! Glad we’ve got a contact point for Bobbio.
GT
enters room 304, closes door firmly behind
Hi, all. Driving by – this week has been rush, rush, rush, so I’ve pretty much just stayed off the intarwebs and actually done that weird thing called work. I’ll skim later if I have more time, or just try and start at the beginning next week and see where we go from there.
Anyway, hugs, yays, boos, trouts, hi, bye, and stay dry for anyone in Hanna’s path. (Which includes me, actually, but only the wet part, I hope; I really don’t want to get a bunch of wind since when we lose power, we lose our water. Which sucks.)
I’ll be back!
They won’t listen. They will mock you.
Ok, here is the long awaited recipe for [sub]Death Chicken[/sub]:
First of all, it’s called Death Chicken because it’s post-funeral food, which is some of the best food on the planet. Not sure about that claim? Go to a random funeral and then go eat something–bound to taste finger lickin’ good. One reason it’s post-funeral food is that it takes awhile to cook in the oven, so you make it, go to the service (skip the graveside) and come home and eat.
Note: do NOT jack with these ingredients until you have made it at least once first. Yes, all of them need to be in it. Go with it. Have a little faith, people–listen to the pastor at that service, mmkay?
Death Chicken:
Line a 9x13 pan with raw bacon–use 6 or more slices (and none of that damned Canadian crap–bacon, folks. Not hickory smoked or maple syrup injected. BACON)
One cup of uncooked (white, not instant) rice–pour evenly OVER the bacon.
Put some chicken pieces on top of the rice. I tend to do boneless thighs and/or breasts. Leave the skin on (or off).
Salt and pepper the chicken a bit.
Sprinkle some paprika over the chicken. No, I don’t know how much. Just keep in mind you’re not making chicken paprikash.
In a separate bowl, mix (whisk) together the following:
1 can cream of chicken soup (I use Campbell’s–I bet you food snobs do too).
1 cup water
little bit o’ garlic salt
pinch o’ nutmeg (you heard me)–I add 2 pinches
1 teaspoon of oregano (dried)
2-3 tablespoons of dried parsley flakes (or fresh parley)
Mix until smooth (I actually whisk the soup and water together and then add the spices. It seems sensible.), then POUR mixture over chicken, covering rice (get in the corners).
Cover tightly with foil-heavy is better. Do not peek with this recipe!
Place in a 300 degree oven for 2 hours (I have done 350 for an hour, but it’s not as good).
The house will smell divine. You will inhale this. No lie.
Work was great–I don’t think I’ve had a better day at work. The weather is so nice and cool, too. And tomorrow is #2 son’s first soccer game! Life is good.
That chicken sounds simply deeeeee-lish.
FCM, hope those plastic bags are holding out.
**Bobbio, **hope all is going well with you too.
Off to dinner at a friend’s house. Ta for now.