Rudynate

Probably not a good idea to assume that they don't make any money. True, the ones working in big-box gyms don't get paid very much - it's the entry level in the fitness world --but some self-employed trainers with reputations are pulling down 6 figures.

I put it out of my mind. Of course gyms are full of sexy trainers, and we know that some sexy trainers provide other services. I've never wanted one bad enough to risk alienating them. I would say that somebody you are that interested in, you should get to know first. After you have been around them a little, you might have a better idea of whether they would be receptive. I once had a trainer who was over-the-top sexy. I never doubted that he was straight, but we became comfortable enough with each other so that we touched a lot -hand on the shoulder-type stuff, etc. I really enjoyed that small degree of physical closeness.

An (Italian) Italian woman once told me that slow-cooked sauces are virtually unknown in Italy - that they are mostly an Italian-American thing. I went to school with lots of Italian kids. Every family has its own recipe for "gravy." My sister-in-law was Italian. She said proper gravy needs to have both beef and pork. She made hers with beef and a single pork chop which she dropped into the sauce pot just for the pork flavor, then she removed it when the sauce was done.

Id buy one for sure, if I was into decorating cakes. I like to make cakes, but they typically don't have icing or decoration - just plain or with a glaze or whipped cream.

That would seriously concern me if someone close to me had worked out how they were going to take their own life.

I have one serious health condition and a handful of semi-serious ones. I haven't stopped to count, but I am easily taking at least 8 prescription drugs.

The The fatal combination is ammonia and chlorine bleach. If the Pine Sol has ammonia in it, he may be exposing himself to toxic fumes. My cleaner cleans our wood floors with Murphy's oil soap.

You must be Italian - American. They are the only ones who call spaghetti sauce gravy.

25 years ago or so. I think on my last job before I became self-employed, we had one big block of time, called PTO, that could be used for vacation, sick days, or occasional mental health days.

HP printers are the absolute worst for this - they have become so complicated that they are almost unusable. Occasionally, I have had to reinstall the software.

The thread title indicates you got a sore throat from giving a blow job. I love to suck dick and deep throat and have occasionally gotten a sore throat from overdoing. The obvious remedy is to lay off for a couple days.

It is supposed to reduce side effects from the drug I take for the RA.

I take folic acid every day. I think I could replace it with L-methyl folate and it might work better. I also may ask the joint doc for a script for Leucovorin.. Thanks for your advice.

I have a new diagnosis - RA - started methotrexate two weeks ago. As soon as I get to my full methotrexate dose, the joint doc says we will start to taper the corticosteroid.

Nobody is inherently worth 1000.00 hr. But I can imagine a guy providing enough value so that I would gladly pay him 1000.00.

Nearly every time I leave the house. If I'm just going out for a walk I don't bother. I need to take extra care.

You know how people get about tradition around the holidays.

It's a great treat - It's really rich - small pieces and strong black coffee.

Pannetone is a sweet yeast bread - it isn't poundcake. Most people who say they don't like fruitcake have only been exposed to the ones in the christmassy-ooking tins that you see stacked in drug stores and grocery stores around the holidays. And that kind of fruitcake deserves all that jokes that are directed at it. I have never encountered a poundcake with raisins in it that was called fruitcake. The only fruitcakes I have ever encountered are fruitcakes - some inedible ones from stores and some the food of the gods made by home bakers. The thing that makes the fruitcake is the fruit and the nuts and the ripening. A month old fruitcake is an entirely different thing from what it was the day it was baked. You can age fruitcakes for several years if you want to. I have seen sources on the internet that make designer fruitcakes that cost in the range of $200. I imagine a 200.00 fruitcake could be pretty good.

I got the booster plus a high-dose flu shot on Thursday of last week. Friday, I didn't feel very good - pounding headache, nausea, fatigue. It only lasted for that day. Yesterday - I felt just fine. I thought it was worth feeling crumby for a day to get it taken care of.

It is a traditional recipe - there are dark fruitcakes and light fruitcakes - this is a light fruitcake. I'm surprised you think of pound cake as "fluffy." Sponge cake or angel food cake are "fluffy" - pound cake is rich and dense with a fine crumb - the batter is full of butter and eggs. It doesn't sound like you have ever made a fruitcake.

If you want to experience a REALLY dense fruitcake, try a slice of Italian pan forte sometime. I know don't about your part of the country, but it's become trendy here in California. I've been thinking about trying my hand at it, but haven't yet.

Correct - a pound cake is made from a very dense batter. The main function of the batter in a fruitcake is to bind the fruit and nuts. Our recipe also has a fair amount of spice. Believe me, if you ate a slice of this fruitcake you would agree that it is a real fruitcake.

We spend Thanksgiving with friends in Northern California. One of them is pre-diabetic and is working very hard at maintaining a low-glycemic diet. When thinking of a potluck dish to bring, I have never really considered his special needs - I just thought if it doesn't work for his diet, he doesn't need to eat it. I've started thinking I'll be more supportive - he would do the same for me - so I'm bringing a keto-friendly side-dish - cauliflower au gratin. - made with gruyere and imported parmesan.

What sort of batter? The fruitcake recipe I have used for years is basically a pound cake with lots of dried and candied fruit added.