randeman

I've seen in print other comparisons to Ripley, and I guess if that is the best that can be ascertained, I can go with it. Him licking up Felix's bath water and jizz was a bit much for me, though.

I wish that applied to me. I can dance; don't know if I can act, but I have a vibrato in my singing voice that I hate.

I saw him a few years ago in "How to Succeed..." My Facebook post was, "Who knew Harry Potter could sing and dance?" He was a delight. What were they auctioning?

If you are privy to it, please tell me what Olly's motivation was. I either missed it in the dialogue or it just went over my head.

Just found a SAGAFTRA Foundation vid on YouTube that has eight of the actors on a talk presentation. Morgan Spector is wearing a tight, black mock turtleneck, and may I be permitted an ungentlemanly, ***DAY-YUM!!!*** man is built like a brick shithouse...who knew!?!?!?! See for yourself...

Well...according to Wikipedia: Green eyes probably result from the interaction of multiple variants within the OCA2 and other genes. They were present in south Siberia during the Bronze Age.[45] Green eyes are most common in Northern, Western and Central Europe.[46][47] Around 8–10% of men and 18–21% of women in Iceland and 6% of men and 17% of women in the Netherlands, have green eyes.[48] Among European Americans, green eyes are most common among those of recent Celtic and Germanic ancestry with about 16%.[48] The green color is caused by the combination of: 1) an amber or light brown pigmentation in the stroma of the iris (which has a low or moderate concentration of melanin) with: 2) a blue shade created by the Rayleigh scattering of reflected light.[26] Green eyes contain the yellowish pigment lipochrome.[49] Actually, according to the same article, the blue-eyed mutation came to Europe about 50,000 years ago, rather than 6,000 to 10,000.

In case you hadn't heard, about 7,000 to 10,000 years ago, somewhere in northern Europe, an ancestor had a genetic anomaly that prevented his (or her) eyes from turning brown. Fast forward quite a few centuries and we find that all of us blues are descended from a common ancestor. So, hello to all my cousins near and far. Your turn to do the family holidays this year, right? 😛

I have to say I was delighted at the end "Saltburn" when Irish studpuppy Barry Keoghan dropped trou and gave an occasional full-frontal showing of all his glory at the end of the film. Although the film left me with more questions than answers, Barry's dance through the manor house was (almost) worth the price of admission. It's time for more male full-frontal without prosthetics (looking at you, Taylor Zakhar Perez) in Hollywood films. Who's with me???

And it has the yummy Nicholas Hoult!

I watch it. I agree it isn't as good as Downton, but it's a bit of a fun watch, even without Maggie Smith. I've been reading up on the gilded age lately and it certainly would have been a fabulous time to have been filthy rich!

If you live in an area that has hard water, a water softener will help you use less detergent. I use two tablespoons of sodium tripolyphosphate which softens water enough that in a full HE load, I use four instead of line five in measurements and there are plenty of suds. Washing soda does the same thing, but you have to use more of it than the stp. If your machine has a second rinse feature, I would use it as a rule. Just keep in mind that if you use a rinse cycle fabric softener be sure that it is dispensed in the last rinse cycle, or it will go down the drain.

One of my teen crushes when it was in daytime syndication. 😍

As long as I have a face, he has place to sit.

OMG...When I lived in NYC metro I used to say something similar, especially when slowed by a group of tourists walking six abreast down a street near Times Square. "Thanks for your money, now go the fuck home." 😝

As a type 2 diabetic, I have issues with prescribing these drugs solely for weight loss. I've been on full dose Ozempic for about four months now. I got no appetite suppression benefit for the first few weeks I was on the drug because of high triglycerides (because of uncontrolled glucose). Pancreatitis can result on full dose (2mg) with high triglycerides. Once under control, I was prescribed full dose Ozempic and about a week or so after starting at full dose, my appetite did a Titanic. When I would eat out, I was so used to ordering as I had for years that I would end up ordering too much. Don't get me wrong, I was hungry when I sat down to eat, but after a few bites, it was all over. I lost about nine or ten pounds. Then, partially as a result of prescribing to non-diabetics for weight loss, pharmacies started experiencing chronic shortages. A month and a half ago, none of the pharmacies in my network could get ANY Ozempic. I was out for ten days. When I got back on the Ozempic, my body had apparently developed a tolerance for the drug, and the appetite suppression effect was over. My pharmacist said, "your body just got used to it." I understand the battle of the bulge. I have always had mine. Ozempic was a miracle. The miracle, for me however, didn't last and is unlikely to happen again. Fortunately, the drug still helps me keep my numbers in check. My last a1c at below 7.5 was the best number I have had since I was diagnosed. Folks...please...I know these drugs really cut into your hunger, but keep in mind that they are drugs for controlling diabetes first and foremost, and because they are over prescribed and off-label there ARE shortages. Give some thought to other people who have a chronic, potentially body destroying condition before you commit to one of these drugs and you aren't diabetic. We'd appreciate it.

Well, that was my point...you're an American and must be allowed in, subject to you not being suspected of criminal behavior (and they would still let you in most likely since they'd need to let you in to arrest you). The "Toronto provider" is assumedly not an American. Therefore, him being barred and you not being barred (entry into the US) might well be because of two people with different citizenships.

That last line reminded me of a quote attributed to Caroline Astor (THE Mrs Astor). I don't remember the exact quote, but it was something like, "I buy my carpets from him. He won't be walking on them."

I interpreted that last line as literal. If so, isn't that a little exterme? Your sole reason for moving across the country was to get away from your cousin?

Of which medication?

Correct me if I am wrong, but aren't you a US citizen? Might have something to do with it.

Ghee is made with brown butter, which gives it a "nutty" taste, unlike clarified butter that has almost no flavor.

I discovered this Escoffier dish a few years ago and I have to say that it was one of the best steak dishes I have ever eaten. It's very similar to another Escoffier dish called Tournedos Rossini. It is a little labor intensive and is ideal for a cook with at least some experience in the kitchen. It isn't cheap to make but it's a dish you're unlikely to ever forget. 6 six to eight ounce filet mignons 1/2 teaspoon each of salt and pepper 2 tablespoons clarified butter (don't use Ghee) 2 cloves garlic, sliced 6 raw foie gras medallions 6 cooked artichoke hearts, quartered slices of black truffle Sauce 2 tablespoons butter 3 large shallots or 1/2 white onion, finely chopped 1 1/2 tablespoons tomato paste 1 bay leaf 1 sprig fresh rosemary 1/2 cup each of cognac, Madeira and a full-bodied red wine 3 cups beef stock (homemade is ideal) Salt and pepper Directions: 1. In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened. 2. Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil. 3. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup. 4. Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm. Steaks: 1. Season the steaks with salt and pepper. In a large skillet, add the clarified butter and heat over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons. 2. Cook, turning once, until they reach your desired temperature. 3. Remove from pan and let stand, tented with foil. Wipe out pan and return to high heat. 4. Add foie gras and cook for 30 seconds per side or until golden brown. If you've never worked with fois gras, keep in mind that it is all fat and must be cooked exactly in the time written. Cooking too much will result in a pan full of melted fat. Remove foie gras from the pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through. 6. Ladle sauce around edge of plate; garnish with artichokes. Potato Base: This dish is served over Pommes Anna. 3/4 cup clarified butter 6 medium baking potatoes (like Russets), scrubbed, peeled, and thinly sliced 1 teaspoon each of salt and pepper Preheat your oven to 450F 1. Brush 12-inch oven-proof skillet with a lid with enough clarified butter to coat. Starting in the center of the pan, arrange potatoes in overlapping circles, using a pastry brush to brush each potato slice with enough butter to coat before adding the next slice; sprinkle each layer with some of the salt and pepper; press top layer gently down. 2. Place pan over medium-high heat for about 10 minutes or until bottom is browned. 3. Cover and bake in the 450F oven for 15 minutes or until potatoes are tender and lightly browned on top. Assembly: Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignons followed by a slice of foie gras and a few truffle slices. 6. Ladle sauce around edge of plate; garnish with artichokes. Serve

Marinate boneless, skinless chicken breasts (number as needed) in a ziplock bag with golden Italian salad dressing (I use Good Seasons) for an hour. Be sure to get as much air as possible out of the bag before popping it in the fridge. Blot the excess marinade from the breasts when you remove them from the bag and discard the marinade. Grill* the breasts until the internal temperature of the thickest part of the breast is 160F or 72C. Place atop a plate of buttered fettucine (add an optional squeese of fresh lemon to the pasta and toss before plating). Top with some freshly grated parmesan and enjoy. *Roasting the breasts works as well. These are the only proper cooking methods for this dish.

It is generally correct that you use the wine you would usually drink, but for a non-wine drinker, this would be an issue. The best thing to do in this case is use the "body" of the wine to make the determination. Light whites are generally best with light dishes; fuller bodied wines for heavier/richer dishes. For example: Light reds are pinot noirs, gamays, and grenache. Medium bodied reds include Sangiovase, many Merlots, and cabernet Franc. Full bodied reds like Cabernet Sauvignon, Tempranillo, and Malbec. Light whites include pinot grigio and sauvignon blanc. Medium bodied whites like chardonnays and rieslings. Full bodied include Semillions and Gewurztraminers. If it were me and I had little knowledge of wine and also didn't drink it (Heaven forbid!), I would stick to recipes that include the type of wine in the ingredient list. This with the knowledge that the recipe has been tested and the appropriate wine flavor profile is established in the dish. Also, another poster mentioned using cooking wine. If that is to the individual's taste, go for it. However, you should be aware that there is often a lot of sodium in cooking wines and this can completely change the taste of the dish you're using it in, not to mention the health issues high sodium can affect.

Consider the main ingredient in the recipe if you aren't sure what wine to cook with. Lighter white wines, like Pinot Grigio, with delicate fish and light dishes; chardonnay with salmon and other rich fish and lighter fowl. Lighter reds for pork and fuller bodied reds for beef or game. This applies also to the wines you would drink with the food. Drink the wine that you used in the dish. That isn't to say there aren't exceptions to the list above, but if you research what wines go well with the main ingredient of the dish it's generally a good choice of wine to use when cooking the dish.