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Old 11-20-2012, 07:49 AM   #561
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Lowes - Ace Hardware - Home depot....check their paint departments. You will find that they all have combing tools with different kinds of teeth. You can also buy rubber gasket sheets in the plumbing department and create your own edges.

(Yes, I am enabling here...LOL. I just love hardware stores!)
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Old 11-20-2012, 08:06 AM   #562
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I have seen techniques similar to this using freezer paper and all sorts of things to make the design. I have never tried them. I don't use paints that much any more.
Years ago I used to paint tee shirts with all sorts of things. Like making roses with a cut-off stalk of celery and a potato cut to make the leaves. Squeeze out the paints and mix the colors on freezer paper, poke the celery stump in, blob it on the tee shirt.......
I am walking down memory lane here..................
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Old 11-20-2012, 12:44 PM   #563
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Ooh, rubber gasket sheets - sounds promising

Joyce, your enabling is just one of your many endearing qualities
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Old 11-20-2012, 12:55 PM   #564
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Here is the gasket material I referenced. It comes in 2 different sizes 1/16 & 1/8 inch - both 6x6. I have one of these that use for a multitude of things. you could cut the edges with decorative scissors on all 4 sides or cut it into squares & have 16 different edges to explore for a $1.68. Not to shabby, huh?

Shop Plumb Pak Rubber Packing Sheet at Lowes.com
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Old 11-20-2012, 04:23 PM   #565
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Quote:
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Here is the gasket material I referenced. It comes in 2 different sizes 1/16 & 1/8 inch - both 6x6. I have one of these that use for a multitude of things. you could cut the edges with decorative scissors on all 4 sides or cut it into squares & have 16 different edges to explore for a $1.68. Not to shabby, huh?

Shop Plumb Pak Rubber Packing Sheet at Lowes.com
You can use these sheets in your Cuttlebug/die cut machine as part of the sandwich you need to emboss with dies and brass stencils.
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Old 11-20-2012, 05:15 PM   #566
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That is what I have been using mine for. I had not thought of cutting them up or anything. They work great with Nestabilities.
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Old 11-20-2012, 05:19 PM   #567
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JCI--wanted to tell everyone Happy Thanksgiving!! I am headed to some friends in NE Missouri for the weekend and the Black Friday sales! WoooHooo!
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Old 11-21-2012, 03:58 AM   #568
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Good morning

Who's in the kitchen today getting ready for the big meal? DH won't get home until Friday so we are having Thanksgiving on Sunday with the family. I'm baking a ham this year instead of turkey. I'm still deciding on the side dishes.

So questions of the day....

1. What's on the menu?

2. What are you thankful for?

3. Any odd Thanksgiving traditions?

Have a great holiday ladies - I am thankful for you all.
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Old 11-21-2012, 04:34 AM   #569
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Quote:
Originally Posted by Jmaraul View Post
Good morning

Who's in the kitchen today getting ready for the big meal? DH won't get home until Friday so we are having Thanksgiving on Sunday with the family. I'm baking a ham this year instead of turkey. I'm still deciding on the side dishes.

So questions of the day....

1. What's on the menu?

2. What are you thankful for?

3. Any odd Thanksgiving traditions?

Have a great holiday ladies - I am thankful for you all.
I am making two very large turkey breasts, because they all like white meat. But I did buy a pair of legs just in case.
Then I am making acorn and butternut squash, brussel sprouts, cauliflower, sweet potatoes, mashed potatoes, stuffing muffins ( i saw them on the show the chew), roasted carrots and parsnips and cranberry sauce. Oh yes and the infamous green bean casserole and pumpkin and apple pies.

I am very thankful for my family and friends, but especially how wonderfully my children are turning out!

No odd traditions here.

Have a very happy turkey day while I enjoy all the veggies.
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Old 11-21-2012, 04:40 AM   #570
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We are going to the home of my #1 son and his family. His wife's family always have the huge Thanksgiving dinner, and they invite us to share. I will be doing my part and taking it with me.
Also, Himself bought two huge bunches of collards yesterday, so I will be cooking them and getting them ready for the freezer. I love to eat them but......

1. What's on the menu?

I will be taking spinach dip with a veggie tray, macaroni and cheese casserole and Almost Reece's bars.

2. What are you thankful for?
EVERYTHING! I am a very blessed woman.

3. Any odd Thanksgiving traditions?
Having dinner with inlaws.
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Old 11-21-2012, 05:39 AM   #571
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I thought about mac & cheese last night. Almost made some.

You don't want to know what I think about Brussels sprouts.
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Old 11-21-2012, 05:58 AM   #572
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Here's my recipe for the casserole I am taking. I used it for the winter recipe swap. When I take this anywhere I never bring back a BITE for later.

Macaroni and Cheese Casserole


8 ounces macaroni, cooked and drained
1 can cream of anything soup, (I use cream of celery, but the original recipe called for mushroom)
1 small onion, grated or chopped fine
4 cups shredded cheddar cheese, 16 ounces medium or sharp
1 2 ounce jar chopped pimientos drained
1 cup mayonnaise

Topping

3 tablespoons margarine ( I use real butter)
1 cup Ritz cracker crumbs

Combine all ingredients except margarine or butter and crumbs. Pour into 9”X13” greased baking dish.
Combine crumbs and margarine and sprinkle over top. Bake at 350 degrees for 30 minutes.


I am sure you could use low-fat low-calorie stuff, but I figure once a year or so, why bother? I use the BAD stuff and just don't eat as much. Well I do eat as much as I want. Once a year. Or so.
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Old 11-21-2012, 06:12 AM   #573
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Yum. Your recipe is different from mine. Is there such a thing as a BAD mac & cheese, really?

Joyce's Mac & Cheese

Ingredients
1 (8-oz.) package radiatori pasta
2 tablespoons butter
2 tablespoons seasoned flour
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup shredded white Cheddar cheese
1/2 cup shredded sharp cheddar
1/4 cup grated Parmesan cheese (use the good stuff, not the powdered kind)
1 cup (8 oz.) shredded Gruyère cheese, divided*
(I like to add about 1/2 cup Emmentaler also)
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground nutmeg
Preparation
1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in the cheeses, and next 3 ingredients until smooth.

3. Stir together pasta and cheese mixture, and pour into 4 lightly greased 8-oz. baking dishes or 1 lightly greased 11- x 7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup Gruyère cheese.

4. Bake at 350° for 15 minutes or until golden and bubbly.
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Old 11-21-2012, 06:18 AM   #574
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Oh that sounds delicious! All those good cheeses. Into my recipe file it goes, and maybe next year..........................
All the mac and cheese recipes make so very much and there are only Himself and me here to eat it. I am so bad, I usually just buy a little frozen Stouffer's package for the two of us, less trouble, tastes good, what's the problem?
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Old 11-21-2012, 07:10 AM   #575
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Himself bought all these collards. I am washing and cutting and washingandcutting and washingcuttingwashingcutting, and watching the Gone With The Wind marathon on the little kitchen TV.
Life is good.
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Old 11-21-2012, 07:11 AM   #576
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Very non-traditinal Thanksgiving meal this year. Family doesn't like turkey, my cousin always sends a Honey Baked Ham for Christmas so this year it's lasagna. garlic bread & salad. My daughter wants Strawberry Yum-Yum for dessert---nutty shortbread crust, topped with a mixture of cool whip, frozen strawberries & a dash of lemon juice & then freeze in a cake pan. My son-in-law works tomorrow so dinner will be late evening as they have a 2.5 hr. drive from Chicago. Traditionally my DD & I do the Black Friday sales but she just had heel surgery so she's out. My 15 yr. old granddaughter wants to go---our temps are very mild for late Nov. so I guess we'll brave the crowds. We always got busy crafting our Christmas cards over the Thanksgiving Day holiday but my DD has flaked the last several years and opted for photo cards and I haven't got my design "thunk" up yet. I'm most thankful for the love of family & friends.
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Old 11-21-2012, 08:38 AM   #577
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Yum Joyce. I think I'll whip up a batch of mac and cheese this weekend !
......................
On to the questions:
1. What's on the menu? Traditional meal with main course consisting of turkey breast (only like the white meat here)/stuffing/candied sweet potatoes.

2. What are you thankful for? My good health first and foremost. Then, along with Sybil, I would say 'everything'. I, too, am very blessed.

3. Any odd Thanksgiving traditions?
Completing avoiding ALL 'Black Friday' sales (unless they are online). Instead, I will spend Friday with what is probably a common (at least it's common in our family) tradition of putting up the Christmas tree in the living room and decorating the outside of the house for Christmas.

HAPPY THANKSGIVING EVERYONE !!!!
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Old 11-21-2012, 09:13 AM   #578
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It just occurred to me that I need to make a correction. Anytime I make a gravy or a roux or a flour/milk based sauce, I always use seasoned flour in the recipes. So I'm making that correction in the recipe now. I know I mentally make that substitution for all of my written recipes, but you all don't have access to my mental filing cabinet so I need to make the adjustment manually. VBG Enjoy!
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Old 11-21-2012, 09:50 AM   #579
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Oh come on you guys! All that Mac and cheese stuff is floating my boat, and I am no where close enough to dodge in the back door with my serving spoon and dig some out of the pot, without you knowing. With just the two of us, a casserole is too much to make. But we have a restaurant who serve regular cooked meals and a Mennonite style fair, that is out of this world and they let us test try a sample of Mac and cheese that will be on the menu very shortly. We can't wait for the day. - We have had our Thanksgiving last month, so enjoy fellow Americans.
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Old 11-21-2012, 11:03 AM   #580
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Do you have Stouffers there, Norma? It isn't bad. With just two to cook for it is very hard isn't it? I try to only cook half of recipes, but I am still working on how to half an egg.
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Old 11-21-2012, 12:40 PM   #581
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Yes, we do get the Stouffers brand up here, Sybil and I have tried several of their dishes. They aren't bad at all. An expression we use in our family, meaning they are pretty good. Now for half an egg, I wouldn't begin to try. I don't bake so using eggs in that way is not a problem. However, what is most necessary for baking, the whites or the yolks? We can get eggwhites in a carton up here. Would they not do the same idea, so you could pour the necessary amount required? And how about using egg substitutes, also available in the carton. I forget their name. Anyone ever try these products for baking?
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Old 11-21-2012, 02:51 PM   #582
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Do you have Stouffers there, Norma? It isn't bad. With just two to cook for it is very hard isn't it? I try to only cook half of recipes, but I am still working on how to half an egg.

What size eggs do you normally use? (I normally have large eggs in my fridge). If you get a carton of small eggs, maybe you could use a whole egg (if it is small one) in your recipes.
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Old 11-21-2012, 04:38 PM   #583
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You are right, Joyce. I did a little research between making the peanut butter bars and the spinach dip, and most of the places I looked said either use a smaller egg or break the egg in a bowl, whip it up, measure how much it is and half it. Now I know how. What should I do with the other half?
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Old 11-21-2012, 06:08 PM   #584
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Why don't you get two of your recipes that need a half an egg and make them both at the same time. Then you can just divide the egg between the two yummies and have lots to eat.
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Old 11-21-2012, 07:13 PM   #585
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Quote:
Originally Posted by Jmaraul View Post
Good morning

Who's in the kitchen today getting ready for the big meal? DH won't get home until Friday so we are having Thanksgiving on Sunday with the family. I'm baking a ham this year instead of turkey. I'm still deciding on the side dishes.

So questions of the day....

1. What's on the menu?

2. What are you thankful for?

3. Any odd Thanksgiving traditions?

Have a great holiday ladies - I am thankful for you all.
1) Denny's
2) I am thankful for my family and a peaceful country.
3) I hide a rubber cockroach in the food. Who ever gets it has to clear the dishes.
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Old 11-21-2012, 07:17 PM   #586
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And as for Mac and cheese I was at the twin cities grill in the mall of America. They pound brown sugar into their bacon along with onions...to die for
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Old 11-21-2012, 07:34 PM   #587
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Quote:
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Why don't you get two of your recipes that need a half an egg and make them both at the same time. Then you can just divide the egg between the two yummies and have lots to eat.
That is why we keep you around, oh Joyce, solver of all problems.
That is a great idea. You are soooooo very smart.
You really are. Lots of good old horse sense I betcha. That's what my mama said, and she had plenty of it. I didn't get gifted with as much as she had.
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Old 11-22-2012, 05:43 AM   #588
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I'm sometimes not sure if common sense is a blessing or a curse. I consider it a blessing most of the time unless I am trying to explain things to someone who has none. Then I'm not so sure.....

I do pray for wisdom more often that anything else though, so I guess most of the time my prayers are answered. That is a blessing for which I am also thankful.
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Old 11-22-2012, 07:51 AM   #589
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I have some common sense, but in some ways I'm pretty slow.
I have one son who has a very even temper, always knew what to do, figured everything out before he did anything, very calmly did well at anything he tried.
I have another one who has always been either very up or very down, brooding and quiet or pitching a hissy fit, talented and gifted in some ways, but couldn't find his way out of a paper bag. I am somewhere in between.
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Old 11-22-2012, 07:53 AM   #590
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Is the even tempered son your firstborn?
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Old 11-22-2012, 08:02 AM   #591
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Yes. #1 always very quiet, very easy going. Very active, athletic, fun loving.
The other one talked nonstop, was quick to get upset, short attention span, impulsive.
#2 has sort of evened out now, in a management position at work and has learned to count the cost before he reacts.
They are both wonderful and I enjoy their differences.
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Old 11-22-2012, 10:05 AM   #592
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How funny to hear the opposite of temperament. Number one grddtr is in someways very introverted and quiet, hard to get conversations from. Although she is almost 13 now and has changed schools this year and her personality is showing more and more.
She has become a joiner of sports and groups, and is deciding what fits her most. It is very comforting to know that she is working out her inner self and a lovely thing to see.
Number two grd-dtr has always been the drama queen, the butterfly, the non-stop chatterbug. But both are readers, so they do have their down time and enjoy those moments in quiet.
I was a number one as well. Quiet, introverted and kept to myself. I try so hard even now, to break that habit, but then at times I find it peaceful to retreat and read.
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Old 11-22-2012, 10:12 AM   #593
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I was #3. My brother and sister were only 18 months apart, he was a quiet one and my sister the chatterbox. I came along over 7 years later, and grew up pretty much by myself. The older ones were close to each other and I didn't fit in with their stuff, just a "baby". I was never outgoing, was quiet and in the background. I finally came out of my "shell" a little bit after I had my own children. But I still prefer being a "background" worker and supporter rather than a leader.
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Old 11-22-2012, 10:31 AM   #594
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Firstborn here - curious by nature and willing to try new things, first in line because I am the oldest & we were arranged by by height when we were small. I've always been a "quiet" extrovert. I'm not especially chatty, but a leader more often than not because I am good with small details. In a group setting I was usually the one tapped to be the "secretary" (a position I hated) normally appointed by the "leader" who was given the position because they were the "loud" or "funny" type.

My hubby is third in line in his family and in the middle of the children. He says he can tell a big difference in his outlook on life by where he came in the family pecking order. He has two older brothers and a baby sister. If they were royalty, it would be the Heir, the Spare, the Princess and the Commoner. I just giggle at that and tell my little sister what to do all the time. I'm also the Older sister and very bossy - (in her opinion....VBG)
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Old 11-22-2012, 11:00 AM   #595
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The Heir, the Spare, the Princess and the Commoner - I love it! LOL.
Sybil, what sign are you? I am Sagittarius and I wonder if you are. We seem so much alike in thought and deed. As much as I like to be the "background worker" I am often placed in the leader spot, which I don't enjoy as much. My two younger siblings, were always close and I was the spare part. My younger sister said she never really knew me until we grew up and age didn't seem to matter. She is only 5 years younger than I.
And she was the bossy one. My middle sister was always that. The hard done one, who never had close friends and we wondered where she came from, because her idea of our family was foreign to the other two. And it was always someone elses fault. To this day she is still that way. The dynamics of a family unit......
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Old 11-22-2012, 05:42 PM   #596
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Ooo! Ooo! Tonight was the first Mac n Cheese night at our favourite restaurant. It was so yummy and tasty. We asked what the little added flavour was and they told us,
of all things, a touch of curry. You couldn't taste it, but the flavour with the cheese was outstanding.
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Old 11-22-2012, 06:14 PM   #597
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I never thought of putting curry in mac and cheese. But then I have never been able to make it to suit Himself anyhow, except the one with the onions and stuff.
Norma, I am a Virgo, but I don't do the horoscope thing. I have never been one to follow that kind of thing, but have been told I don't fit what I am supposed to for my "sign".
I had a neighbor who was into horoscopes and Chinese years and all that stuff and she said I really frustrated her because whatever they said I should be I wasn't. I think I am supposed to be the "Year of the Snake" or something, and I just didn't do right!
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Old 11-23-2012, 09:08 AM   #598
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I love astrology myself, and I often use it as a guide post in my interactions with people. I think of it as another way to help me understand others better. I think people are a product of nature and nurture, and I think its just on more thing that can contribute to what makes a person who they are, just like what child they are among syblings, what their parents are like, what race or religion they are, and what their friends and family are like. But also, astrology is way more in depth and complex then many realize based on the simple horoscopes in magizines. For me to even do an abridged chart, I would need not only date of birth, but time and location too. Then you get the sign, as well as the rising sign and how other prominent signs fit in certain houses-all of these things affect a personality. And the same with chinese zodica too. Based on just the year I was born, I think its a rooster-but my birthday is at the end of january and their new year often falls after it as it did the year I was born so really i'm a dragon. And the chinese zodiac also has elements associated with each animal so there's a difference between a wood snake and a metal snake and a fire snake and so on.
Oops, I rambled. Sorry! But I do find the topic interesting.
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Old 11-23-2012, 09:14 AM   #599
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1. What's on the menu? I went classic traditional simple this year. Turkey, stuffing, mashed taters, sweet tater casserole, cranberry sauce, hawaiian sweet rolls. The only thing non traditional was my creamed caulifower-nom nom nom.

2. What are you thankful for? That my daughter is growing into such an amazing person despite everything.

3. Any odd Thanksgiving traditions? Not yet, but I'm working on it...
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Old 11-23-2012, 09:39 AM   #600
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I'll use eqq substittute Norma, of course depending on the recipe of course. But I did bake a small batch of something that needed only half an egg and that worked just fine. I would use them for anything where the egg was baked in like cookies and cakes and such, and in a quiche they work really well also-they bake up light and fluffy. My magic mac n cheese is made with butternut squash and is my daughters fav dish. For everyone in the winter recipe exchange, I usually make one quiche and use the other half the squash for mac n cheese.

Squash Noodles (my daughters name for them!)

8 oz cooked pasta ( really, I make a whole 16 oz box of noodles and add them to the sauce unti I think its good, maybe closer to 3/4 a box usually-and just use the extra for something else later that week)
2 tablespoons butter or olive oil
2 tablespoons flour
1 cup milk ( I use skim, but depending on how rich you want it anything up to half and half work. )
1 cup cooked butternut squash (about 1/2 a medium squash)
1 cup sharp chedder cheese
Salt to taste-its very important because the right amount of salf makes it pop so if you taste it and it seems bland, just keep stirring in a litte more at a time until you hit "oh wow"
Fresh cracked black pepper to taste

Make a roux; melt the butter over medium heat, stir in flour until it makes a frothy paste and then add in milk while stirring until its thoroughly mixed. Let mix cook about 1-2 minutes until it thickens and bubbles up, then add cheese little by little, letting it melt completely before adding more. Stir in squash, salt and pepper to taste and then add in noodle until you have a sauce to noodle ratio you like.

Any exra freezes great for lunch in the future.
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