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#1
She gets worse and worse..
#2

Work is going well for me now that the tax preparation season came to an end on
the April 15th due date...

I have been working half-days and taking some time off in order to recoup from
the 7 days a week and 15 hour work days during the peak of the tax business
in late March and early April....    although I am still busy with late filings
and amendments for my clients tax submissions... along with my normal financial
planning business and year round tax work for my business clients.

Busy people are happy people is what I always say!!!! ... and I am so very happy. ;D

HUGS, Danielle

#3
Member Blogs / Re: Davina's diary
Last post by davina61 - Today at 12:46:23 PM
Turned out fine, meat is very tender. Not sure if that is down to the cooking or just good meat. Simple recipe from the same as "mums chicken curry" this is a family lamb and spinach from the same mum.
 Its been a good day, that's all you can ask for.
#4
Cooking / Re: What are you having for di...
Last post by davina61 - Today at 12:34:00 PM
Lamb and spinach curry
#5
Cooking / Re: What are you having for di...
Last post by Maid Marion - Today at 12:29:36 PM
Fresh mussels were on sale!  $2 for 2 lbs of mussels.
Cooked a batch last nite and will cook the rest today!
I like to divide up and cook stuff in separate batches to learn the craft of cooking.

Last night was more about getting rid of the bad ones and cooking the good ones in wine.

Today I'll do a reduction sauce and serve it over pasta.
#6
Member Blogs / Re: Allie's Blog IV: Revenge o...
Last post by imallie - Today at 11:57:35 AM
Quote from: LoriDee on Today at 11:39:13 AMThose look SO yummy, Allie.
Good job! I can almost smell them over here.

Thanks. I take absolutely no satisfaction in this, I must admit. Well, it's 99% relief and 1% satisfaction. It's very reminiscent of news/sports writing on a nightly deadline. Sometimes it's getting to the finish line you celebrate, less than the finished product.

But they are good. Wish I could share!
#7
Member Blogs / Re: Allie's Blog IV: Revenge o...
Last post by LoriDee - Today at 11:39:13 AM
Those look SO yummy, Allie.
Good job! I can almost smell them over here.
#8
JK Rowling slammed for asking if she can be Black if she likes "Motown & fancy myself in cornrows"

https://www.lgbtqnation.com/2024/05/jk-rowling-slammed-for-asking-if-she-can-be-black-if-she-likes-motown-fancy-myself-in-cornrows/


Alex Bollinger Monday, May 13, 2024

British author J.K. Rowling continued to battle with progressives on social media, asking those who oppose her transphobia whether she could call herself Black if she got into Motown music and wore her hair in cornrows.

Another X user named Landon Best told Rowling that "You keep telling trans women that they're not allowed to call themselves women, even though they are.

Stop telling women what they're allowed to say, JK. It's basic decency."

"Does this apply to any other demographic, Landon?" Rowling asked. "Do I get to be black if I like Motown and fancy myself in cornrows? What if I claim the authentic me has always been black and that you're being racist to me? Would that be OK, or would you find it ludicrous and deeply offensive?"


#9
Member Blogs / Re: Allie's Blog IV: Revenge o...
Last post by imallie - Today at 10:36:27 AM




Thank all that is holy... the long national nightmare is over. 😂

Seriously, though... these are bangin'. Finally.

Hey, you give me 12 shots at something... I can do a job. Sheesh.

Love,
Allie

P.S.  Some macros. 

Per muffin: 105 calories, 2 g fat, 6 g of protein, 16 g carbs — mainly from the fruit and oats.

Typical pina colada muffin will run 250-400 cal, 10-15 g of fat, 3 g of protein and 30-50 g of carbs, most of them sugar.

#10
Member Blogs / Re: Allie's Blog IV: Revenge o...
Last post by imallie - Today at 10:35:06 AM
Quote from: Maid Marion on Today at 10:20:05 AMI just bought a fancy bottle of Apple Cider Vinegar.
I have some really old stuff in cheap plastic bottles and decided that no, I wasn't going to cook with that!  I used some wine vinegar instead.

I use boxed Sauvignon Blanc when I want to add acid with a white wine.
Squeezing out the air and storing wine in the refrigerator vastly improves the shelf life if you just want to cook with it.
I've yet to have any go bad.

I use Mirin or Japanese Sake in Teriyaki  sauce but actually isn't as acid as Vinegar or white wine.
Sake is fermented rice without added sweeteners like Aji-Mirin.

Oh yeah, mirin is great to cook with!

Apple Cider vinegar too... as is red wine vinegar. I also use both of them in things like slaws. They give that nice tang you're looking for.