Posted on 12/12/2006 4:02:37 PM PST by GretchenM
President Bush had breakfast with Bob Gates, who will be sworn in Monday as the new Secretary of Defense.
He met with Iraqi Vice President Tareq al-Hashemi in the Oval. Also in the meeting were Dick Cheney, Condi Rice, Stephen Hadley, and White House Chief of Staff Josh Bolten. He participated in a video teleconference, that included Donald Rumsfeld, with combatant commanders and the U.S. Ambassador to Iraq.
At the State Department, Secretary of State Rice met with Iraq Vice President Tariq Ahmed Baker Al-Hashimi, and also met with U.S. Deputy Secretary of Defense Gordon England, Australian Foreign Minister Alexander Downer and Australian Secretary of Defense Brendan Nelson and held a news conference with Downer. Rice witnessed the signing of the Joint Strike Fighter Memorandum of Understanding between the U.S. and Australia.
WAY TOOOOOOO CuUTE!!
WAY TOOOOOOO CUTE!!
It IS a battlefield out there, more now than ever, and with the trolls and malcontents saying anything they feel like saying with no controls on them whatsoever (or so it seems to me), a family member of the military is in enemy territory out there.
Here you will find complete support for the President, for the troops, and for YOU.
If you don't go anywhere else on FR, come here for rest and fun. It is truly an island of sanity. :)
I am doing pretty good. I had my 2 month checkup after surgery last Monday. Everything is fine. I am cancer free.
I am not yet back to normal. As the doctor observed, "Getting over brain surgery is not a piece of cake. Is it?"
But my recovery seems to be much better than the surgeon and other doctors predicted. My GP told me a week ago that when she got the first reports she was pretty sure that I would not recover. When she first saw me she said, "You look fantastic!!"
I then pretended to go weak and "fell" into a chair. When she asked what was the matter, I told her,"You are the first woman to ever say that to me!!!"
Welcome to the dose you are indeed amongst FRiends here.
I am intrigued regarding your screen name being English myself I am wondering are you a Brit living in America?
What is Orion bread?
LOL - glad to hear you are progressing better than expected
***"You are the first woman to ever say that to me!!!"***
LOL! You are something else, and whatever you are, it's WONDERFUL.
Gretchen's just kidding, snugs. It's a play on words, Orion bread for rye bread. The way she used Sirius for serious when she replied to me. At least, I think she's kidding. LOL! (We have to do something about that woman, she's out of control.)
I am not sure what Rye bread is?
G'day AmeriBrit, sorry I'm so slow on the follow up. You're welcome and God bless you! I avoid a lot of the flotsam and jetsam floating through FreeRepublic; it's like any societal gathering, you draw to some people and their ideas, and not others. That's why I appreciate A Day in the Life of President Bush threads so much: an island of truth and serenity along with a look at what this president is doing. Might I suggest this little tactic that I use: when I wander onto a minefield (thread loaded with people who wait to pounce and spew), I back it up and go find something else to read on here. Once in a while I take on a duffel head but I pick my battles carefully. Some folks, at first, seem to be really (pardon the adjective) stupid, but by drawing them out politely sometimes it's possible to see that they can converse intelligently and may have presented their case poorly, and a polite conversation can establish which is which. Others are just too dense, inflexible, and odd-headed that they're not worth my time and flesh wounds.
There are thousands of really, really great FReepers and in time, you'll sort a lot of it out, which are which.
Discovered! Just don't take away my computer, my dictionary, or my inquiring mind!
Snugs, kitkat's got it exactly right on every point (except that parenthetical expression!) ;-)
BTW, Eragon started the Orion thing earlier in the thread (in response to what I typed to you, kitkat).
LOL
A lot of us have thought the same thing during the many times that photo has shown up on the Dose.
Received a nice note from BigSkyFreeper to share with y'all.
Tricia,
Our family has arrived in Denmark. We arrived about 24 hours ago, and basically had a slow day for unwinding and we met with my brother-in-law's folks at the airport.
Will keep in touch as often as possible. I'll have plenty of pictures when I get home for sure. The hotel where I am staying at has a small internet cafe with 2 computers.
Love,
Stacey
http://en.wikipedia.org/wiki/Rye_bread
Rye bread is bread made with rye flour. It can be light or dark in color, and is typically denser than bread made from wheat flour. It is higher in fibre than other types of common bread and is darker in color and stronger in flavor.
Rye is made into both loaf breads and crisp bread. There are three different types of rye crisp bread: normal yeast fermented, sourdough fermented and cold bread crisp bread. Most of the crisp bread produced in Scandinavia is produced following 3-4 hours of fermentation. Sourdough versions are used in Finland, Estonia, Latvia, Lithuania and Germany. The third type of crisp bread is the so-called cold bread crisp bread, which is baked without the addition of yeast. The dough gets the right texture from a foaming process, where air is incorporated into the cooled dough, which also leads to the almost white colour of the finished bread. Crisp bread has a long shelf life due to its very low water content (5-7%).
Pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye kernels, without the admixture of wheat flour. Rye and wheat flours are added to produce rye bread, which has a lighter texture, colour and flavour than pumpernickel. Caramel coloring and caraway seeds are often added to rye bread. Rye bread can be made by the sourdough method, where leavening and flavour result from the addition of a small amount of old dough in which lactic-acid-producing bacteria have developed. These micro-organisms ferment some of the carbohydrates in the fresh dough batch, producing characteristic sour tastes and odours.
Pure rye dough often produces a very heavy textured bread because it lacks the gluten needed to hold bubbles. That is one reason why wheat flour is usually added. The acidic environment created by sourdough culture helps to gelatinise rye dough and produces a lighter pure-rye bread.
In 500 AD., the Saxons and Danes settled in Britain and introduced rye which was well suited to cold northern climates. Dark rye bread became a staple which lasted to the Middle Ages. Many different types of rye have come from all over such as Finland, Denmark, Russia, and the Baltic countries. In Finland, the most popular bread is rye bread.
In addition to bread and breakfast cereals, rye has always been consumed in variety of ways, in regions where it is popular. Rye porridge is traditionally made of rye flour, but nowadays rye flakes are also available for a good and tasty porridge. A typical Finnish breakfast dish or dessert is rye-lingonberry or rye-blueberry porridge. Traditional baked rye berry pies still appeal to today's consumer.
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I'm guessing the kind I usually eat is "normal yeast fermented."
Toasted, with butter, they are close to divine.
Thanks for the BigSky update. Wow, Denmark. That's a long flight.
I know the trip was planned long ago, but the timing worked out wonderfully for them, having just buried his dear grandmother last week....Stacey needed to get away and enjoy himself. He took such wonderful care of his grandma.
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