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Posted on 04/21/2005 6:44:57 AM PDT by HairOfTheDog
New verse:
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Upon the hearth the fire is red, |
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Still round the corner there may wait |
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Home is behind, the world ahead, |
Comcast has really been pretty good for us. It's gone out a couple times, usually though, it's in the middle of the night, and probably they are trying to do maintenance then and hope no one will notice.
When it is working, it is blisteringly fast. ecurbh was getting download speeds this weekend that were off the charts at speedtest sites.
It's a loaf-like luncheon meat...it's wrapped in white pork fat. Oscar Mayer makes it.
I don't like the fat on it, so I cut that part off.
Oooohhhhkay. Right.
Meh, the air conditioning's not working here at work. Ugh. They were replacing the big thing on the roof when I came in and the ac's not back on yet.
Make that the Great Wet North. Last summer was one of the coolest, wettest summers on record. Last winter was one of the coldest, snowiest on record. This year is starting out with temps 10-20 degrees below normal, and lots of rain.
This is not bad for crops, but grass grows like crazy, and it's hard to find a time when the grass is dry enough to cut without clogging the lawn mower.
Did I say how much I hate cutting grass?
Oh No! Here's praying that this week is a better one for ALL of you!
SSQ wants to know what brand of cholesterol medicine you buy. He's got genetic high cholesterol, and doesn't want to do the meds either.
Yep - that's a definite perk! And depending on when work starts, I have time to walk around for a few minutes or go get a coffee between Mass and work. Since they more or less said people can pick their hours so long as they get 'em all in, that should be possible.
I walked around a bit there today - there are lots of trees, so even in the heat it was shady and cool. And that's about the oldest part of town. There are lots of beautiful old stone houses with gardens and all.
It's expensive, ounce per ounce, and once I cut the fat off, there's just not much too it. I rarely buy it. Only when I'm thinking of my grandmother. She's the one that gave me the cedar chest. She was extremely cool...could do anything, was a fantastic cook...it's where I got my love of gardening and all that kind of thing.
My grandfather died when I was six years old. I remember sitting at their blue formica kitchen table (with the chrome trim, you know?) and drinking coffee with him. He used to pour it all creamy and sweet into a saucer and sit and drink it with me!
He also would pour up a shot of whiskey and sometimes he'd set it on the dining room table (the one my brother got) and walk off and forget about it. I'd run by and stick my finger in it, lick my finger, then run back by! LOL
Years after he died, years and years later, when I was old enough to drink, I got some whiskey and tasted it and remembered how it tasted dripping off my finger.
Getting the cedar chest has really got me reminiscing...
How'd it go?
What are we going to do today, Brain?
Dunno if I'd like liver cheese...the fat on the outside makes me kinda...well, just sounds icky. Kinda like how I never liked cold Spam or even chopped ham because of that gelatin stuff they put in the packaged. Cooked - sure...but not with the jelly on it!
I do like liverwurst once in a great while, though. Been awhile since I had it.
I buy Woodbridge Red Zinfandel. Let me see if I can find the article for him to read. According to the article the best is a Zinfandel with about a 16% alcohol. Woodbridge is slightly more that 15%.
But I'm game to try making my own...the Woodbridge is about $7 a bottle and making my own comes out to less than $2 a bottle. And according to OT, I can get the alcohol content higher, but I don't know how...I suppose I'll figure it out.
I love to mow. I just hope my lawnmower starts this afternoon. ;~\
Yeah, I trim it off. My grandma didn't though...she was from the old school and you ate EVERYTHING. She lived through the Depression, here in Oklahoma, no less.
I drove my mom out to Grandma's old homestead, according to instructions from the sale bill from when they sold the farm. Nothing but a cattle field for the most part, but right smack dab in the middle was a stone root cellar.
My mom took GPS readings of it.
I've seen Woodridge at our favorite liquor store. I'll ask them about 16% zins. They are always very helpful; they'll be able to find something for me.
Zinfandel Takes On Cholesterol
I drink 4oz, which is what I believe you said was a serving...4-6oz. If I drink more than four ounces, it affects me adversely...the histamines give me a headache and I feel woozy.
The problem with that is, it takes me about a week to drink a whole bottle if I drink it every night, which I rarely do. So it really does start tasting stale...a kind of overbearing flavor. The stuff don't taste that great (to me) in the first place, I hate it toward the end of the bottle.
Which leads me to all the more consider making my own and possibly storing it in beer bottles! (g'nad's beer gave me the idea.) That way it would stay fresh and corked till almost right when I need it...a beer bottle holding 3 days worth of wine.
I'm just thinking all the time about stuff! LOL!
Hey, I have a question...
You know when I first started drinking this wine, I didn't know what a serving was and drank eight ounces. It got me drunk. I couldn't see straight!
But when I had that shot of Wild Turkey at Hair's house, it really didn't effect me so...I really barely felt it, it made me mildly sleepy.
I would think it would be the other way around! Why is that?
By the way, I recommend Australian reds in general, so you might try an Aussie 16% zin in addition to Woodridge... if your hubby likes yummy cholestoral meds. I haven't reccomended that to 2J since she doesn't want to like her medicine.
Cheap is deciding factor! Although I would pay a bit more if I could get a higher alcohol level because according to the article the saponins are released by the alcohol, so the higher the alcohol, the more saponins and the greater the benefit on cholesterol levels.
Spike the wine with some vodka?
One thing you might think about, is look for a wine with a screw cap. They tend to stay fresh just a little longer. And keep it in a cupboard or somewhere dark.
And I gotta believe it works, because I've maintained a normal cholesterol level ever since I started (after a strict, very ridged low sat. fat period...that's when I abruptly got it down below 200.) The only thing I do different now than I did before was I don't eat ANY Crisco, I cook only with olive and canola oil, and I drink this zin. I eat butter, and eggs and really anything I want.
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