Posted on 12/28/2009 9:44:19 AM PST by asimshah
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(Excerpt) Read more at environmentpk.com ...
Tinypic gives you a few more options. I don’t know if they allow you to catalog though.
Just checked, nope. No albums on Tinypic.
Bitte... and I know about the sunshine. When we get sun this time of year it’s pretty weak, watery and wan. The price we pay for our absolutely gorgeous summers.
Does this work? 1987. My Grad Party. Family only in this pic except the redhead. She was my HS sweetheart.
I forget. Are you in the Minneapolis area?
Yep. I just wish it didn’t feel like 5PM when it’s only 11AM.
Yep. Looks like it knocked my post timing off too. Damn this State... ;-)
If I'm ever in Minneapolis I'll give you a shout.
But maybe not too likely -- it's been our divisional HQ for almost 5 years now and I think I'm the only one in the building who's never been called back there on business. This may be a Good Thing.
Can't say as I'd blame you for not wanting to come back here. Heck, I was born here and I still don't want to be here. ;-)
You look like your son, DC. I see Ana’s lost her teeth!
Good Morning!
It’s cold. It’s dark. And it’s Monday.
.
Things are bound to get better!
TEN degrees of Gloabul Warming here. At least it’s not on the ground ... and the sun is out!
If it keeps up like this, people may need reservations to get into H$ll.
Is it warm there? Two people from my church went to Puerto Rico for the holidays and haven’t come back yet. If I were in PR now, I’d stay until spring, too!
Do you have a shrimp taco recipe? I didn’t find anything on Weight Watchers or in Healthy Latin Cooking, so I thought I’d ask before I try Google. I’m sure I’ll find plenty on the general interwebs, but a tried-and-true recipe is always better!
Seems to be contagious in that age group. ;-)
It’s supposed to be 88 in Peru. Is it too late to book a flight?
I make them like this recipe does, except substitute
chili powder for cumin, use lettuce instead of cabbage
and use Pace picante instead of tomatillo salsa:
Ingredients
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin ** (chili powder)
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage ** (lettuce)
bottled green tomatillo salsa ** (Pace)
Directions
Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic.
Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp.
Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
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