That won’t be necessary. You’ve always got someone lurking outside, I’ll bet.
But I called! Really I did. Last night? Around 8:30? Oh…that wasn’t you? Ooooops.
Rue stopped by! Yay! Hope the job works out for you!!! You’ll let us know as soon as you hear, right? Oh, and yes, definitely get a specific MMP clause. (What, that isn’t part of the standard benefit package?)
And here’s another vote for a standard prayer for all good things for MMPers (and their friends and families).
FCD’s surgery is Thursday, right, FCM? Thoughts and prayers in advance.
Well, I keep meaning to make the pork chops that are in the freezer. I want to make them with ancho chile tomato sauce and rice; haven’t made those in ages. Hope I still remember how - not sure I ever wrote the recipe down. Also, I wouldn’t mind making my family favorite mashed sweet potatoes (they have orange juice and zest and pecans on top…). Yumm.
Dinner so far has been a rice cake and the grapes I didn’t have for lunch. Also there will be the yogurt I didn’t have for lunch. (I pretty much got cheated out of lunch - long annoying story.) Maybe I’ll have a real dinner tomorrow.
Oh and gauchos? How come no one told me they were in again? (Or maybe the link was the official notice…?) I’m sure they look good on some people (the picture looked nice enough), but not on me. I like capris a lot - not sure why, I used to think they were stupid - but gauchos are just too wide.
And just when I was going to whine about Bookkeeper not having come back with the pulled pork recipe…there’s a post.
And ems too. Sorry you’re still achy. It’s times like those when I think rental husbands would be useful. Errmmm…Lissla, can ems borrow one of your spares?
Oh…and Taters too…hi!
Enough blathering for now…
GT
Maybe you should take some pictures so we know how much of a problem it is for you. 
Yay for Rue and family! Also yay for **FCM ** and FCD (positive thinking)! In fact, I second Lissla’s charm to ward off hungry chihuahuas for everybody.
Cartooniverse, be careful not to hang your dangly bits in the window where they can hit people or unduly tempt kitties. Voice of experience, mm hmm. Who gets the chandelier carcass?
Every day lately, when I get home, there’s a small pig in my bathroom. It was better when Violet’s favorite toy was a piece of ribbon because one rarely stumbles over ribbon. And why does she drag it into the bathroom?
Did you parmesan, then forget and re-parmesan Sean? Because I’ve heard that can happen. Not to me of course, my parmesan is strictly accounted for, yep.
Thank you swampy, I have more peaches than I can eat and peach cobbler sounds wonderful. Now write about something that will use up this gigantor block of cream cheese I accidently bought at costco, because there’s not enough bagels in the world.
Your house is lovely in the extreme Ellen. Please explain a ‘woody wagon’ lotion dispenser though. If it’s not shaped like a small station wagon, the mind boggles!
Would you like some easy cheesecake recipes? I have some yummy ones, bake and no bake.
I’ll be back in a bit, I’ll bring the book…
I have a little black cat hovering over my mouse. She was sitting on the computer desk hanging over my ice cream bowl like a vulture earlier (Nixie can be awake from a sound sleep and down the stairs to the basement before I finish opening the freezer to get the ice cream out), and now that the dregs have been finished up she’s crouched over the mouse waiting for more strokes and glaring at me when I dare to reach for the mouse and touch her belly uninvited.
Spread the peaches with cream cheese! (don’t knock it 'til you’ve tried it.)
Maybe it would be good for making soup? (Hey…it works with chickens and turkeys!!!)
GT
Gah Bookeeper! I saw Nixie and then the gorilla mask and for a second wondered what the heck was wrong with your other ‘cat.’ The kitties with the most petable, fluffy stomachs are always the ones who don’t like them petted. Plus, does anyone else look at the backgrounds of people’s pictures? Or am I just a big ol’ snoopy freak?
Thank you, yes! No-- I mean, yes. No. Okay maybe. Strictly for others to peruse of course and then if I made one I would take it to work and feed it to others, ONLY.
[sup]My name is Ashes and I have a cheesecake problem.[/sup]
ChaoticBonkeyDear*, yeppers-- cream cheese goes with everything. Whether you mean peaches or peaches. Though with the one peaches, how do you get the cream cheese to stick and not bruise? *Also, I do not tease; I made a boo boo and then thought you do seem a dear. I leave the bonkey part up to you.
Gardentraveler, would you use cream cheese in that chandelier soup? No wonder I can’t think of anything but food; it’s past seven and time for dinner, not surfing.
I just bought cheesecake, and I have had pumpkin pie already. It’s dulce de leche cheesecake. I’ll let you know how it works out.
Ha hah hahahahahahaha! You think husbands are useful, ems?
Okay, Attacks Husband just did the dishes. He’s useful. Unfortunately he just went home to sleep, so I can’t box him up for you tonight. Mr. Lissar is going to be too tired to be useful tonight too. He didn’t get much sleep tonight what with getting 14 hours sleep on Sunday/Monday :rolleyes:.
Cheesecake time soon. Maybe half an hour. And then I’ll go to bed and have lurid cheesecake disturbed dreams.
I have several to choose from. I’ll just put 5 here:
Cheery Cherry Cheesecake
CRUST:
1 1/2 cups Oreo crumbs ( use food processor, about 18 cookies)
4 Tbs Butter or margarine
FILLING:
32 oz soft cream cheese (4- 8 oz packages)
1 cup sugar
3 Tbs flour
4 eggs
1 cup sour cream
1 Tbs vanilla
1 can (21 oz) cherry pie filling
Pre-heat oven to 350 ° F
CRUST:
Mix cookie crumbs and butter (use food processor) Press onto bottom of 9 or 10 inch spring form pan. Bake 10 minutes
FILLING:
Beat cream cheese, sugar, and flour with either electric mixer or in food processor until well blended. Add eggs, 1 at a time mix well after each. Blend in sour cream and vanilla, until smooth. Pour over crust.
Bake for 1 hour 10 minutes.
After removing from the oven, run a metal spatula around the edge to loosen the crust. Refrigerate.
Remove the springform rim when cool.
When ready to serve, pour the cherries over the top surface. Whipped cream is optional.
Forget the Pumpkin Pie Cheesecake
CRUST:
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup melted butter or margarine
FILLING:
16 oz cream cheese (2-8 oz packages)
3/4 cup sugar
1 tsps vanilla
1 cup canned pumpkin
1 tsps pumpkin pie spice OR 3/4 tsps cinnamon & 1/4 tsps nutmeg
3 eggs
Pre-heat oven to 350°F
CRUST:
Mix crumbs, pecans, and butter. Press onto bottom and sides of 9 inch springform pan. Bake 10 minutes.
FILLING:
Beat cream cheese, sugar, vanilla, pumpkin, and spices, until smooth. Add eggs one at a time, mixing well between.
Pour into crust.
Bake for 55 minutes
After removing from the oven, run a metal spatula around the edge to loosen the crust. Refrigerate.
Remove the springform rim when cool.
Caramel Pecan Cheesecake
CRUST:
2 cups vanilla wafer crumbs
6 Tbs butter or margarine melted
FILLING:
14 oz of caramels, unwrapped
5 oz evaporated milk
1 cup chopped pecans
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsps vanilla
Pre-heat oven to 350°F
CRUST:
Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch springform pan.
Bake 10 minutes.
FILLING:
Heat the caramels and milk in the microwave on HIGH 4-5 minutes, stirring at least every minute, until melted and blended.
Pour overr crust.
Spread pecans over caramel mixture.
Beat cream cheese, vanilla and sugar until blended add eggs, one at a time mixing well between.
Pour over pecans
Place on a cookie sheet, in the oven. Bake 45 minutes.
After removing from the oven, run a metal spatula around the edge to loosen the crust. Refrigerate.
Remove the springform rim when cool.
Garnish with chopped pecans.
Lover’s Peach Cheesecake
CRUST:
3 Tbs butter
1/3 cup sugar
1 egg
3/4 cup flour
FILLING:
24 oz cream cheese (3 packages)
3/4 cup sugar
3 Tbs flour
3 eggs
16 oz (about 2 cups) pureed peaches
1/4 cup Amaretto liqueur
Pre-heat oven to 450°F
CRUST:
Beat butter and sugar until light and fluffy. Blend in egg. Add flour, mix well. Spread mixture onto bottom of lightly greased springform pan. Bake 10 minutes.
FILLING:
Beat cream cheese, sugar, and flour until creamy. Add eggs one at a time, mixing well between. Add pureed peach and Amaretto, mix well. Pour over crust.
Bake 10 minutes. REDUCE oven temperature to 250°F and continue baking for another 1 hour and 5 minutes.
After removing from the oven, run a metal spatula around the edge to loosen the crust. Refrigerate.
Remove the springform rim when cool.
Garnish with peach slices and toasted almond slices.
Hidden Berry Cheesecake
CRUST:
1 Cup graham cracker crumbs
3 Tbs sugar
3 Tbs butter
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 sugar
10 oz Frozen berries in syrup, thawed (strawberries, blackberries, raspberries, or blueberries.) You may substitute fresh chopped and sugared berries.
q.s. milk
1 cup whipping cream, whipped.
Pre-heat oven to 325°F
CRUST:
Mix crumbs, sugar, and butter. Press onto bottom of 9 inch springform pan. Bake 10 minutes. COOL.
FILLING:
Put cold water into a small saucepan, add gelatin, allow to soften in the water for a minute or so. Stir over low heat until gelatin is completely dissolved.
Beat cream cheese and sugar until creamy.
Drain berries, reserving the liquid. set berries aside. Add enough mild to berry juice to measure 1 cup.
Gradually add milk mixture and the gelatin to cream cheese mix thoroughly.
Refrigerate until mixture is slightly thick.
Fold in whipped cream and berries.
Refrigerate until firm (about 2 hours)
Garnish with additional whipped cream and whole berries.
Oreo Dreams Cheesecake
CRUST:
2 cups Oreo crumbs (24 cookies)
6 Tbs butter or margarine
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 tsps vanilla
1cup whipping cream, whipped
Milk chocolate curls, or broken pieces of milk chocolate candy
CRUST:
Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch springform pan.
FILLING:
Put cold water into a small saucepan, add gelatin, allow to soften in the water for a minute or so. Stir over low heat until gelatin is completely dissolved.
Beat cream cheese, sugar and vanilla until smooth.
Gradually add gelatin and milk to cream cheese mixture, until well blended.
Refrigerate until mixture is slightly thick.
Fold in whipped cream , then pour into crust.
Refrigerate until firm, about 2 hours.
Garnish with milk chocolate curls or broken pieces
Have I ever mentioned that one of ACBG’s talents is cheesecake making? He shall be in possession of picunurse’s recipes along with instructions as to when I want which one. 
Hey, I made him meatloaf and mac and cheese and a peach cobbler. He owes me cheesecake.
Taters punkin and sweet tater pie taste a whole lot different. I like sweet tater pie better than punkin. If sweet tater pie is done right that is a kinda savory/sweet thing goin’ on. Punkin pie, imo, is really sweet tasting. Course with both, if there ain’t enough nutmeg then they don’t taste like anything.
FCM, please send my most sincere good thoughts to Mr. FCM. Before he knows it, he’ll once again be attending his wrist-wrestling tournaments and Death Grip Kickboxing Weekends.
Ice. Alleve. Scotch. The three Golden Palliatives. 
Keep us posted please. I don’t suppose a slathering of my secret Spiced Peach Jamm would help raise his spirits??
I’m upright once again, although I’m somewhat laryngitic (is too a word), and the office is having something of a field day with it. If people are thrilled when you can’t talk, is that a sign or sumpin’?
ems I’m very good at removing bras, not so good at puttin’ 'em on. I am willing to learn, but I’m afraid my reach greatly exceeds my grasp in this case. But I agree with vunderbob in that we need some pictures to help figure this out for you. We’re very helpful that way.
Well, the girls last night decided that even though it was Tuesday, they really didn’t need to do what they agreed to, having dinner ready when they’re mom got home from work. So that grand experiment lastest one week. They did end up making all the frozen potato-y stuff in the house (wow, 30 minutes at several hundred degrees in the oven) and also made five grilled cheese sammiches, but only after she got home. It’s a wonder I haven’t wasted away to nothing.
As for the reason for the over-Parmesaning, apparently I grated about a half-cup too much. We’re still waiting the results from the lab as to the actual cause. But that’s my guess.
Rue I’ve got fingers crossed and prayers offered for you to get the job! Good to see you!
ems, so sorry to hear about your accident! You get better soon, OK?
bookkeeper your recipe sounds yummy!
Speaking of yummy, my family is clamoring for what it appears will be forever known as Ellen’s Famous Pork Roast. I have been marinating a whole pork loin in Lawry’s Steak & Chop 30-minute marinate for 24 hours (not 30 minutes) and then baking it in the oven, and you’d think I totally invented food, the way they’re going nuts over it. So, I pass this tip along to you, lucky MMP’ers. Marinate a pork loin and you’ll make your family very happy.
Speaking of loins 
…all this talk of getting laid has prompted me to talk naughty. So, I’m an old married lady (two years in March!) (but still old; 42 on Monday … start your birthday shopping now.) But I, too, am getting some on a regular basis! :rolleyes: Actually, the thrill was in the timing this weekend. What are two consenting adults to do in a house full of kids? Tell 'em you’re taking a nap, issue strict orders that you’re not to be bothered unless there is profuse bleeding or severed limbs, put the baby down for a nap, lock the door and presto…afternoon delight.
cartooniverse I’m so happy to see you’re putting the hideous chandelier to good use. And as always, your posts make me smile! I like a man who uses décolletage in a sentence.
Ashes… chandelier carcass–ha! And yes, the lotion dispenser IS shaped like a small station wagon. Parked right there on the sink, it looks completely adorable! But I don’t like that picture of my house very much. It makes the garage look too “snout house”~ish. It does come forward, but not as prominently as it appears in that photo. I’m dying to do some terrific landscaping, too–but gardening is something that has to wait until the post-toddler years.
Cheeeeeeeeeeesecake… MMP is really degenerating into a drooling food-fest, I must say. All the Google ads are for food now. Please post more recipes.
We need a slavering smiley.
Ooh, cheesecake recipes!
I have a frog story … nothing to do with cheesecake … Sunday my blue van would not start (poor thing is old and it may be it’s time) so I went to drive my Mom’s white van which she gave me when she went into assisted living. I reached for the door handle and something cold and slimy leaped out. It was a huge tree frog and it was white. He hopped under the van but I had to go somewhere so I tried to back straight out so I wouldn’t squish him, hopefully he didn’t get squished but I’ve been afraid to check for frog pancake in the driveway.
I get a lot of frogs and lizards on my cars, especially when I park near the tree in the front yard. I don’t understand why the frogs keep hanging out on the van, they are tree frogs not “van frogs”.
As for the van, mine and my mothers are the same year and model. They are 14 years old. Mine has problems (right now the worst being that it won’t start) and my mother’s has other problems (squeaky brakes and no pick up after stops). It was only a matter of time before one, the other or both went to van heaven. So it’s time to start looking for a new/used car. The problem is I am in bankruptcy and I have to get permission from the trustee of my case to get a car loan, then I actually have to find someone who will give me a car loan, I have a lump of metal (my van) as a trade in and I can’t use my mom’s van as a trade in until I get the title in my name (which costs money). I don’t have enough for a down payment, I was hoping to hold out until tax refund time to buy a car. So car shopping will prove interesting*. I think I will be riding my bicycle a lot more.
*In this case interesting is defined as “my god, my god all car salesmen are going to die!”
EC I, too, am of the marinate a roast and people think you’re special school of cooking. What? Nobody I know ever marinated anything? It’s so strange. Anyways, I do this marinated veggies thing where I take onion, bell pepper, cucumbers, tomatoes, and whatever else I feel like cause all kinds of veggies work, slice em up and pour Italian salad dressing over the veggies. I let this sit overnight in the refrigerator and a yummy salad appears the next morning! After all the veggies are gone, I use the juice as a marinade for a pork or beef roast or chicken. I get all kinds of rave reviews and it ain’t nuttin’! Hint: Inject the marinade into the roast for extra special numminess.
I’m supposed to be on a phone call doing a satisfaction survey for our national office right now but they survey people did not call at ten o’clock like they were supposed to, again! :dubious: Same thing happened yesterday. Yesterday afternoon about twoish I got a call from the survey people apoligizing cause they forgot and asking to reschedule for this morning. Hmmmmm…
I thought that the meatloaf/mac and cheese/peach cobbler was paying him back.
Believe me, ACBG gets just as much out of it as I do.