Welcome to the club, Spicey.
Blurf. Couldn’t get to sleep, then the pager kept going off al night. Fortunately, I wasn’t needed. I will probably hypercaffeinate today as a result.
No dog fights last night, but Freya did snap at Gracie once.
Good Mornin’ Y’all! Up and caffienatin’. Thus beginneth my excitin’ day.
Happy Thursday Y’all!
Sitting at the courthouse, waiting. Where is the coffee? They said there would be coffee.
I swear I woke up once every hour last night and then the Mexican Noisemaker decided it was time to get up at 4:30. 
I has a BLURF!
Appendages still crossed for the Taters pup. It is so hard to wait on tests when you know something is wrong. 
I got my first BluRay video from Netflix yesterday…Hotel for Dogs. 
I’ll probably watch it tomorrow night. Envy me my exciting life.
I can haz happie danse? Gracie might be going home this weekend… One down, four to go.
Thunderstorms kept me awake from 12:30-2:00 - then Mr Rebo’s alarm went off at 2:15. I have major blurfage going on.
Came home to more dog poo, but it was less. And another bath. I gave Blaze an Immodium, and it seems to have done the trick. I’ve taken him out three times and all he did was pee. He’s not eating, though. He is drinking, however.
{{{Taters}}} - I know how you feel. It’s so hard waiting. Crossing my fingers for you and Cap’n.
C’mon Firday! I’m off tomorrow, which will be spent at doctors’ offices. One for Dad, and one for me.
Oh - good luck with the metformin, Herbs!
Why do I have a craving for nanner puddin’ all of a sudden?
Use sugar-free puddin and no sugar added vanilla wafers. Less guilt, but not guilt free.
Up, caffeinated, back to irk.
{{{{{{Taters and Cap’n}}}}}
Good idea! I bought a big bag of Splenda to cook with. (I make homemade pudding for nanner pudding.)
I still don’t like the weather here.
Learned a new weather term yesterday - “pocket thunderstorms” and I drove through one on the way home. Felt like driving through a dishwasher as the rain was so intense that visibility on the freeway was about half a car length. :eek:
Once the rain ended, it was so muggy… ugh!
Ya got it.
That and your local amusement park is <shudder> Carowinds. I spent a week there one day.
They called a group of people earlier and my number wasn’t called. Yay! Just now they said they were going to release most of us so if they called our number we could leave. My number was not called, boo! So I have to stick around in case they don’t like any of the potential jurors in the earlier group.
I CRAVE VALIDATION AND ATTENTION!!! Please check the link in post 109. 
I don’t validate parking.
I also can’t see what you’re linking to, I just get a facebook login.
If I do I may have to kill you ------- my Facebook identity is uber-secret.
You look mahvelous Velma I mean Rosie.
Rebo I can make homemade puddin’ for ‘nanner puddin’ but most of the time I choose to use instant. I also add in four ounces of softened cream cheese. MMMMMMMMM…
coyote I suggest you wax longingly aloud for the days of public hangin’s where the family gathered on the town square with a picnic lunch to watch the scoundrels get what they deserved. That should get ya out of there!
gotti they’re also called “popcorn tstorms” cause they pop up like popcorn with the heat of the day. One minute clear skies, then BOOM for five minutes then clear skies. Rinse. Wash. Repeat. That’s July and August in these parts.
Sketti sauce is simmerin’ in the slow cooker.
I may nappy poo.
Yeah, rosie, sorry… I don’t have Facebook either. Post on photobucket or somewhere else?
GT, I don’t really have a spanikopita recipe. I just sort of wing it. Generally the filling is 1-8oz block of feta; broken into chunks, 1 egg (I don’t like eggs so this makes a very un-egg-y filling. If you like eggs, I’d try 2 eggs instead.); 1-10 oz box of frozen, chopped spinach; 1 roasted red pepper (I just pull approx a whole one from a jar of them.); garlic powder, salt, and pepper to taste. OK, so I don’t generally taste the raw egg mixture, but put a bunch of garlic powder and some pepper in. I actually usually don’t salt the mixture 'cause the feta is salty enough.
Take one sleeve of phyllo dough from a box (usually boxes have 2 sleeves… freeze the other one for later). Cut it in half. Find a pan that’s the right size for half. It’s ok if the phyllo is a little bigger than the pan so it goes up the side a little bit. I use a small-ish casserole dish. Something smaller than an 8x8 pan and kind of deep is good. Put the rest of that sleeve of phyllo, tightly wrapped, into the fridge. Try to use it within a couple weeks.
Melt 1-2 tbsp of butter in a microwave-safe bowl in the micro. Add ~1-2 tbsp olive oil and some salt. (If you’re using salted butter, leave out the salt. And shame on you for using salted butter. It’s better to be able to control the amount of salt yourself.)
Spray you pan with Pam. Count out 8 sheets of phyllo. Cover the rest with a damp towel and set aside. Lay one sheet in the bottom of the pan. Use a pastry brush to brush with a little of the olive oil-butter mix. Add another layer of phyllo. Generally if they’re longer one way than the other, I alternate the long sides in the pan. Add a little more butter/oil. Repeat with all 8 layers, but don’t put butter on the last one.
Take 1/3 of the filling and layer on top of the phyllo. Add two sheets of phyllo with butter/oil in between (not on top though). Add another 1/3 of the filling. Add another 2 layers of phyllo with butter/oil. Add the last 1/3 of the filling. Top with a final ~8 sheets of phyllo with butter/oil in between. Usually I have 9-10 sheets left total at this point so I just put them all on. Top with a little more butter/oil and some ground pepper.
Bake at 350, covered, for ~1/2 an hour. Uncover and turn up the heat to 375 for 10-15 min. The unbaked spanikopita keeps well in the fridge, but then it needs at least a full hour at 350 covered plus 15 min at 375 uncovered.
It’s not hard to make at all, but it does take some time. But after your first 3, you get a routine down, and it’s much faster than you think.
Besides, once you get the technique down, you can make your own baklava too!
Home early, feeling like ick on a stick. I’m coughing less, but I feel all wrung out. I was fighting to keep my eyes open at work. So after I do my quick net check, I’m going to crawl into bed and see if I can nap. Maybe that will help.
ugh