A booth in the middle of nowhere
- Thread starter deathlynx
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deathlynx
Muse Herding Lynx
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I'll be honest, I don't get that much anywhere either...most of the people I IM I've met through my wife's internet activities...Some people call and talk, some IM or email, all in the nature of the people...I'm usually on IM, and although I've been on MSN a lot recently, I have it upgraded to live which as Skip can attest to mine communicates with the most recent version of Yahoo...CrimsonMaiden said:
Speaking of which, Skip, did you ever have any luck figuring that out?
Sorry, tangent...anyway, I'm also on Yahoo so if yours doesn't seem to want to communicate it's no problem...If only Yahoo IM would add the customizable emoticons feature I'd never leave it
Skip1934a
just biding my time
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deathlynx said:I'll be honest, I don't get that much anywhere either...most of the people I IM I've met through my wife's internet activities...Some people call and talk, some IM or email, all in the nature of the people...I'm usually on IM, and although I've been on MSN a lot recently, I have it upgraded to live which as Skip can attest to mine communicates with the most recent version of Yahoo...
Speaking of which, Skip, did you ever have any luck figuring that out?
Sorry, tangent...anyway, I'm also on Yahoo so if yours doesn't seem to want to communicate it's no problem...If only Yahoo IM would add the customizable emoticons feature I'd never leave it
No, I haven't fooled with it. MAy not. I may just leave them all open when I'm avalable.
Skip1934a
just biding my time
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deathlynx said:That works...so long as I don't click on the wrong one and crash you
I think if we watch what we're doing we can avoid that.
Phaze has offered Falling a contract for early release on 'A Certain Way'..
She's beside herself this morning.
Black Tulip
Not so delicate flower
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Guess I'm one of the old ones. 
I've been on the boards a lot more than recently.
Too busy with getting my bachelors, and after that with the new job.
Like Crim said, people come and go.
I've been on the boards a lot more than recently.
Too busy with getting my bachelors, and after that with the new job.
Like Crim said, people come and go.
Skip1934a
just biding my time
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Black Tulip said:Guess I'm one of the old ones.
I've been on the boards a lot more than recently.
Too busy with getting my bachelors, and after that with the new job.
Like Crim said, people come and go.
bachelor's in what discipline, BT?
Black Tulip
Not so delicate flower
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Social work, Skip.
To the never ending laughter of my family I've stated that this will be my last.
I'm one of those, that get bored after a few years.
To the never ending laughter of my family I've stated that this will be my last.
I'm one of those, that get bored after a few years.
deathlynx
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Very cool BT! Understandable that it's been taking so much of your time...And then, of course, there's little projects like writing chapters of Laresa
I dunno, I think if I could be a professional student I would...it's partly why I don't dare go back to school...If I went I don't know that I'd use anything I'd learn and I'd just want to stay...comes from having Profs for parents...I've spent 2/3 of my life (at this point) in and around universities so it's comfortable
I'll make sure to congratulate FtF over at her thread...that's so cool!
I'm somewhat surprised by the turnover...I'm on a number of boards, and admitedly there's a fair turnover at most of them but the core people tend to remain...I was mostly noticing that the core here was relatively new as compared to most of the other boards...
Gotta say that we love the "old timers" like you two though
I dunno, I think if I could be a professional student I would...it's partly why I don't dare go back to school...If I went I don't know that I'd use anything I'd learn and I'd just want to stay...comes from having Profs for parents...I've spent 2/3 of my life (at this point) in and around universities so it's comfortable
I'll make sure to congratulate FtF over at her thread...that's so cool!
I'm somewhat surprised by the turnover...I'm on a number of boards, and admitedly there's a fair turnover at most of them but the core people tend to remain...I was mostly noticing that the core here was relatively new as compared to most of the other boards...
Gotta say that we love the "old timers" like you two though
deathlynx
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So, a question for anyone who may be reading...Anyone interested in me posting some greek recipies here? If so, is there a particular recipie people would want?
Not much going on with me either...soon to start cooking dinner then getting ready for work...Had my counceling today...nothing new there...
Not much going on with me either...soon to start cooking dinner then getting ready for work...Had my counceling today...nothing new there...
Black Tulip
Not so delicate flower
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Skip1934a said:
I second that. Which means I'm happy with recipices from any and all food, as long as it's not about fishies.
deathlynx
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I'm not much for fish myself, but I'll certainly keep that in mind for recipies...there are quite a few fish dishes, after all, I know from personal experience they still follow the "no meat on Fridays" ruleBlack Tulip said:I second that. Which means I'm happy with recipices from any and all food, as long as it's not about fishies.
deathlynx
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First of the recipies...
Figured I'd start with one of the most requested and talked about foods
Baklava
Syrup (prepare ahead);
2 Cups Water
a few whole clover
2 screw caps lemon extract
1-1/2 cups sugar
small jar honey
Boil these together for at least ten minutes. Scrape off the foam that forms on top and set aside to cool.
Filling:
3 lbs. walnuts, crushed
2 dashes cinnamon
1 box Zwieback, crushed
1 cup sugar
Assembly:
1 lb. phyllo (can be hard to find, in freezer/cold section, also called "filo")
1 lb. butter, melted with 1/4 cup vegetable shortening
Mix together filling. Separate phyllo. Start with 4 sheets of phyllo, buttering every other sheet. Spread with mixture. cover with 2 sheets of phyllo, buttering the top, and spread with mixture. Alternate until you see that you are getting to the end of both the mixture and phyllo. End with 4 sheets of phyllo, buttering the top. Cut into diamonds (cut into stips following the length of the pan, then diagonally across). Stick a whole close in each piece, if desired. Back at 350 degrees until golden brown. Pour the cool syrup evenly over the hot baklava.
Figured I'd start with one of the most requested and talked about foods
Baklava
Syrup (prepare ahead);
2 Cups Water
a few whole clover
2 screw caps lemon extract
1-1/2 cups sugar
small jar honey
Boil these together for at least ten minutes. Scrape off the foam that forms on top and set aside to cool.
Filling:
3 lbs. walnuts, crushed
2 dashes cinnamon
1 box Zwieback, crushed
1 cup sugar
Assembly:
1 lb. phyllo (can be hard to find, in freezer/cold section, also called "filo")
1 lb. butter, melted with 1/4 cup vegetable shortening
Mix together filling. Separate phyllo. Start with 4 sheets of phyllo, buttering every other sheet. Spread with mixture. cover with 2 sheets of phyllo, buttering the top, and spread with mixture. Alternate until you see that you are getting to the end of both the mixture and phyllo. End with 4 sheets of phyllo, buttering the top. Cut into diamonds (cut into stips following the length of the pan, then diagonally across). Stick a whole close in each piece, if desired. Back at 350 degrees until golden brown. Pour the cool syrup evenly over the hot baklava.
Skip1934a
just biding my time
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deathlynx said:Figured I'd start with one of the most requested and talked about foods
Baklava
Syrup (prepare ahead);
2 Cups Water
a few whole clover
2 screw caps lemon extract
1-1/2 cups sugar
small jar honey
Boil these together for at least ten minutes. Scrape off the foam that forms on top and set aside to cool.
Filling:
3 lbs. walnuts, crushed
2 dashes cinnamon
1 box Zwieback, crushed
1 cup sugar
Assembly:
1 lb. phyllo (can be hard to find, in freezer/cold section, also called "filo")
1 lb. butter, melted with 1/4 cup vegetable shortening
Mix together filling. Separate phyllo. Start with 4 sheets of phyllo, buttering every other sheet. Spread with mixture. cover with 2 sheets of phyllo, buttering the top, and spread with mixture. Alternate until you see that you are getting to the end of both the mixture and phyllo. End with 4 sheets of phyllo, buttering the top. Cut into diamonds (cut into stips following the length of the pan, then diagonally across). Stick a whole close in each piece, if desired. Back at 350 degrees until golden brown. Pour the cool syrup evenly over the hot baklava.
We make this every year at Christmas. The yiels is more than 100, and our crowd goes away wanting more. Of course our kids grew up in Turkey for fout of their pre-teen and teen years.
deathlynx
Muse Herding Lynx
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About the same thing happens with my parents...I'm more than wiling to have some for the first few days, but after that they just get too dry...Baklava is one of those things that just works best fresh...I have another recipie ready to go in a couple of days...One of my favorite foods...Teropita...You can't usually find it in restaraunts but you can find a derivative Spanicopita which has spinach...for the longest time my parents thought that was my favorite, but I prefer the pure cheese version when I can get it...Skip1934a said:
and yeah, a lot of the foods in that region transcend national borders...I never got to Turkey but Bulgaria had many of the same foods...
MrsDeathlynx
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I have to say I get an advantage over ya'll, not bragging but...I've gotten to read all of his stories, let's just say he hasn't put them all up but they are good. I'm glad he now has an outlet to use for his writing and such and more people to support him.
deathlynx
Muse Herding Lynx
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There are a few I haven't put up, but I think most of them are because of sheer laziness...I keep putting it off till tomorrow...heck, I still have a Virtual Reality story all ready writen (has been for three months) that all I need to do is edit for the minor details (like eye color)...*sigh*...Yeah, I'm lazy...MrsDeathlynx said:
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