Christina Georgina wrote:Jo Ann is on to something - are you in a funk ? I have had the experience that there is a tremendous sense of fun and excitement in a big project yet re working the frozen trimmings is hard to get through and they invariably sit longer than they should in the freezer
My mom makes something called Beef Pepperoncini
Jeff Grossman/NYC wrote:Note to self: Do not do contract work for Jenise. Too dangerous to long-term health.
Cynthia Wenslow wrote:Jenise, have you done anything to piss off St. Joseph (you know, Chuy's stepdad), the patron saint of carpenters?
Barb Freda wrote:Argh! I forgot to MOVE!
You should have hired me to be your project manager!
But seriously, folks. I say steak and kidney pie without the kidneys.
Jenise wrote:Barb Freda wrote:Argh! I forgot to MOVE!
Yes, you did. Don't think it hasn't been noticed. (sniff sniff)You should have hired me to be your project manager!
You'd have killed the few survivors?
wnissen wrote:Dear Jenise,
At this point I'm surprised that a defective power tool hasn't caused a spark and burned your whole house down. Though if that had happened the first thing, you'd probably have everything rebuilt by now.
I too rarely eat filet anymore, but when I make tartare, I always have trimmings left over. The best use I've so far found is as the meat in an omlette. The eggs are fluffy so even the soft texture of filet is a contrast.
John T--what's machaca?
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