Say It. I Dare You.

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Very good post, Nallia.

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SMDH. I wonder if I will have to remove springy's vagazzling quote.
Originally Posted by xcptnl
Absolutely not. It wasn't a malicious quote and you have my permission. What's not to love about a hoo-hoo quote anyways?

~~~~

Ok, CALVIN. SERIOUSLY?!

I come back from Target to find dirt all over Mr. Springs recliner because the DOG had gotten into a terrarium Mr. Spring made and ate a fern. REALLY? Why can't you just chill out while we're gone, maybe take a nap and enjoy the quiet instead of freaking out and doing bad things. I know you know better, I know it.

On a positive note he had a really great report during his vet visit today. I guess he had to do something bad since I took him to the dreaded vet where they all love him. Ridiculous drama queen.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
hoohoo and vajayjay make me giggle uncontrollably.
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
Once again I am sure my hopes will be dashed. I read reviews of the new dog food I am transitioning Casey to and people rave about how it cleared up their hot mess of a dog. Please let it work for him.
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
x, what food is it? Just curious, I'm always looking at different foods for Mr. Fern Eater.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!
x, what food is it? Just curious, I'm always looking at different foods for Mr. Fern Eater.
Originally Posted by spring1onu
It is grain free/potato free. From what I have read dogs prone to yeasty issues have issues with potato as it turns into sugars. So, I have wanted to try this one food but I cannot never find it in stores but I came across dogswell nutrisca. I got Mr Yeasty the Lamb/chickpea one.

Tell Mr Fern Eater to wish Mr Yeasty good luck
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!
Originally Posted by medussa
Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.
It is grain free/potato free. From what I have read dogs prone to yeasty issues have issues with potato as it turns into sugars. So, I have wanted to try this one food but I cannot never find it in stores but I came across dogswell nutrisca. I got Mr Yeasty the Lamb/chickpea one.

Tell Mr Fern Eater to wish Mr Yeasty good luck
Originally Posted by xcptnl
Very interesting! I'm avoiding sweet potatoes/potatoes for Calvin just to see if it makes any difference in his skin. That's the same brand of chicken jerky that I give him and he loves those.

I got some spray for his skin at the vets today so it will be interesting to see if it helps at all. He's definitely not having as severe a skin issue since we moved here, but it's still there.

Mr. Bad Skin/Bad Back/Needs-a-teeth-cleaning/Can't-stop-being-bad/Spent-a-mortgage-payment-at-the-vets wishes Mr. Yeasty good luck on the new food!!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!
Originally Posted by medussa
Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.
Originally Posted by Saria
Can you use queso fresco in the Brazilian cheese bread?




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
That's really the type of cheese you should be using in it.
Of course, I get the Colombian queso fresco/casero which is a bit more moist than the Mexican ones, I've found at least.
That's what I was going to use next time because while I like the smoked gouda, it's a little strong. How different are queso fresco and cojita or are they similar? I can't remember which our grocery carries, but I know Mr. Picky likes cotija enough to eat it in the bread.

Last night he said "Wow, we need to put little hamburgers in these!!" and then "These are just so much fun..." about the bread. I'm glad to have something different to make that's so easy and that he actually likes.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
it turned into a circular argument with the same people saying the same things over and and over and over some more.

i think we need to step back and get SOME distance from it. the topic will always be there and will not go away. we can't solve it by going round in circles...
Originally Posted by rouquinne
Yeah, but that's true of most of the intense threads here. I thought locking was to be reserved for threads that degenerate into bickering and rudeness and people do not respond to warnings.
Or is that one of those board rules that is open to interpretation?
Originally Posted by Amneris
Amneris, you've been here long enough to know that threads get locked for a few reasons, and them going around in circles is one of them, I've seen it several times. They don't always get locked because of bickering and name calling...gimme a break.

Everything here is open to interpretation.

Email Gretchen and ask her why she locked the thread or whatever. They said they are working on getting new mods, revamping the rules and so on. Just let it go and see where things end up when they are done doing that. if you still aren't happy, stop posting here and start your own board where you can have the control that you're looking for.
Originally Posted by M2LR
Wow, this is kind of...hostile. Lol, to use a word popular around these parts lately.
Wait, when did you become a mod, Nallia? I must've been sleeping!!
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!
Originally Posted by medussa
Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.
Originally Posted by Saria
I sprinkled some in my salad and it didn't taste salty at all. Maybe it was masked by the dressing and the other stuff I had in the salad. I will try frying it up as a snack tonight. I don't have any flour, so I'm going to have to do without. Thanks for the tip!

Yeah, but that's true of most of the intense threads here. I thought locking was to be reserved for threads that degenerate into bickering and rudeness and people do not respond to warnings.
Or is that one of those board rules that is open to interpretation?
Originally Posted by Amneris
Amneris, you've been here long enough to know that threads get locked for a few reasons, and them going around in circles is one of them, I've seen it several times. They don't always get locked because of bickering and name calling...gimme a break.

Everything here is open to interpretation.

Email Gretchen and ask her why she locked the thread or whatever. They said they are working on getting new mods, revamping the rules and so on. Just let it go and see where things end up when they are done doing that. if you still aren't happy, stop posting here and start your own board where you can have the control that you're looking for.
Originally Posted by M2LR
Wow, this is kind of...hostile. Lol, to use a word popular around these parts lately.
Originally Posted by AmberBrown
That's nothing new between those two - or between M2LR and anyone else, really...
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
That's what I was going to use next time because while I like the smoked gouda, it's a little strong. How different are queso fresco and cojita or are they similar? I can't remember which our grocery carries, but I know Mr. Picky likes cotija enough to eat it in the bread.

Last night he said "Wow, we need to put little hamburgers in these!!" and then "These are just so much fun..." about the bread. I'm glad to have something different to make that's so easy and that he actually likes.
Originally Posted by spring1onu
Cotija is a different cheese. It's aged, I believe. I find it tastes more like Parmesan than a fresh cheese. Heck, people often recommend parm as a substitute for cotija (though it's really not the same).
I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!
Originally Posted by medussa
Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.
Originally Posted by Saria
I sprinkled some in my salad and it didn't taste salty at all. Maybe it was masked by the dressing and the other stuff I had in the salad. I will try frying it up as a snack tonight. I don't have any flour, so I'm going to have to do without. Thanks for the tip!
Originally Posted by medussa
I am having a very difficult time comprehending how one can have no flour in their home. I think I have the vapors!
Holy crap.

I scored some Reese's peanut butter Easter eggs at Target today on clearance, which I was totally shocked to come across since those should have been long gone by now. They weren't in the Easter section with the other clearance items so that's probably why, but I grabbed 4 packs because I wasn't sure how much they would be. Oh my word, .95 EACH!!! Why didn't I get more to hide away!!! WHY!!!

I saved $39 total on my purchase today with coupons + sales + red card. Amen.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Okay. I fibbed. I have flour but I'm lazy okay? You've shamed me into admitting it.


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