You are a real go-getter, and your ambitions start early in the morning. You need a hearty breakfast.
You wake up ready to take on the day. You are highly motivated and a self-starter - even on the weekends.
You are energetic, and even if you're lagging, you will force yourself to get moving. You don't let anything stop you.
You are charismatic and inspiring. People are impressed by what you're able to do, and you always provide yourself with the right fuel.
You are easygoing and take this world in stride. You can ride the ups and downs with ease.
You are calm and level-headed. You are the one that people turn to in a crisis, and you're a good person to have on any team.
You rarely have to deliberate when a decision needs to be made. You are very intuitive and know just what to do.
You are naturally family oriented, and you do your best to make your loved ones happy and comfortable. Giving comes naturally to you.
Those are cashew nuts, btw, just in case you didn't know. Not sure why the quiz results didn't mention what kind they were. The quiz consists of a single question, namely what nuts are your favorite.
Cashews really ARE my favorite nut, although I do like most others, too.
You are a steady and stable person. You stick to what you know and love.
You focus more on quality and simplicity than adventure. You like your life just fine as it is.
And while you may be slow to change, you are open minded. You are too easygoing to be picky.
You are a compassionate and forgiving person. You are easy on everyone, and you are especially easy on yourself.
I've been to the #1 steakhouse but I wouldn't say it's the best. It's an experience and a unique place, but best?
If you don't want to view the entire video, the winner was The Big Texan in Amarillo. The last time I was there, I took my British friend elle when she was here for one of her visits. We had the multi-meat appetizer and I talked her into trying the "calf fries" (which were about the worst I'd ever had, much worse than the ones I've eaten right off a branding iron stove w/ no salt except for what dripped off me on that long ago hot Texas afternoon) but she wouldn't touch the rattlesnake, which was pretty good.
I took an ex-g/f and her kiddos there once after an evening at Wonderland Amusement Park. My g/f's little girl was happy with her burger; her mother and I had chicken fried steaks which were good, but not the best I'd ever had. (the best one of those I ever had was at a crossroads cafe near Balko, Oklahoma.) Her 16 yr. old son sulked the entire time we were there because I wouldn't let him have a try at eating the 72 oz. steak. (he was already angry because we left the park after "only" four hours) I was doubtful that he'd eat it, but I knew he wouldn't even touch the other things you have to eat, such as the baked potato, the shrimp cocktail and especially not the salad that has to be consumed along with the meat and bread in under an hour. It certainly wasn't worth risking having to pay $72 if he DIDN'T finish it all in time.
(Her daughter was a sweet little girl, born on Feb. 29th, a Leap Year baby. She made me regret not having a little girl of my own. The boy, OTOH, made me glad I didn't have kids, at least having one like him. If he'd been MY child, I'd have sold him to the gypsies for less than $72.)
They have one of the steaks on ice in a display case as you enter and trust me, that's a huge chunk of meat. Just the weight - 4.5 lbs. - doesn't put the massive size of it in perspective. If you go to The Big Texan website, you can view a list of those who have successfully completed the challenge; I didn't see the information on the site (I'm sure it's there somewhere) but I once read a 70-ish grandmother scarfed one down and there has been at least one person who ate two! The site also has webcams that show a real-time view of anyone taking the challenge.
(EDIT to add: I found the Free 72 oz. Steak Facts page: the grandmother was 69, the youngest to eat it all was an 11 yr. old boy, and the fastest time by a human was 8 minutes and 52 seconds. I say "human", because a 500-lb Bengal tiger consumed the meat in less than 90 seconds. They didn't try to make him eat the potato or salad.)
4.5 lbs. of steak. I haven't had four and a half pounds of steak total in four and a half years!
Forrest Mars, Sr., son of the founder of the Mars Company Frank C. Mars, copied the idea for the candy in the 1930s during the Spanish Civil War when he saw soldiers eating chocolate pellets called Smarties, with a hard shell of tempered chocolate surrounding the inside, preventing the candies from melting. The two "Ms" represent the names of Forrest E. Mars Sr., the founder of Newark Company, and Bruce Murrie, son of Hershey Chocolate's president William F. R. Murrie, who had a 20 percent share in the product.
This is from Mutita EdibleArt, a YouTube channel to which I recently subscribed. I really doubt I'll be carving something like a tulip out of an apple anytime soon - or if at all - , but I enjoy watching the steps used to create these gorgeous edible creations.
I've been buying oatmeal through Amazon for the last several years and my preferred choice has been
McCANN'S Steel Cut Irish Oatmeal, Quick & Easy, but recently my favorite grocery store has been carrying it at a competitive price so I now buy it there.
I was going through some files in my "ToTG" folder, the one I save video embed codes, funny emails and other Notepad documents with things I use often, like the Word of the Day image or simple tables HTML I sometimes want to use in a post and found the following, a comment in an argument about the best way to prepare steel-cut oatmeal. The date of the document was over a year ago and I didn't put in the URL to the comment, sorry.
(Me? I just heat up water, measure out a quarter cup of oatmeal in a bowl and when the water is boiling, I pour some on it along w/ some cinnamon and Splenda then put a plate on the bowl to hold the heat in. I then make my coffee and by the time I've let it steep and then had a cup, my oatmeal is soft enough to eat.)
Like many inane arguments, it got heated and this post pointed out how stupid it was to argue about oatmeal.
All of you are wrong. I get so frustrated reading these mindless diatribes and misinformation. Pour the entire tin contents down a hippo's mouth. Hippos cannot break down or digest oats. Wait approximately 3 hours. Recover the steamy moist oats after it has followed the creature's digestive tract. Place fresh hot oats in your children's mittens, boots and ear muffs for added protection against the cold. Apply mortar patches to crumbling basement foundations. Place the remainder in a fine china bowl and enjoy with some Vermont maple syrup.
You are down to earth and extremely well grounded in your life. You know what you like and what you don't like.
You are a person of substance, and you don't necessarily change with the wind. You stick to what you know and what works.
You are a solid person, and friends turn to you for unfiltered feedback. You know how to give constructive criticism.
You never shy away from hard work, and you let your accomplishments speak for yourself. People naturally respect you.
1. the ripening of fruit, especially of fruit stored until the desired degree of softness is attained.
Banana bletting is bad, unless you're letting them get brown for banana bread.
(That was nearly an alliteration, huh?)
I never have any luck trying to get fruit to soften; by the time something like an unripe peach gets soft enough to eat, it's grown gray fuzz.
I always buy bananas as green as I can find because I dislike them soft and mushy and they're too sweet when they're ripe. I was sorting through bananas a while back and an older woman was on the other side of the display, sorting through bananas too. "Hard to find green ones." I said to her.
"I suppose so," she replied, "But at my age I don't buy them TOO green."
I'm sure I've eaten something w/ tarragon, but I've never cooked with it. I love to look at the herbs in the various garden supply catalogs I get in the mail. I'd really like to have a herb garden, esp. w/ some rosemary to sprinkle on a potato galette - I've been wanting to make one of those for a long time.
You have a strong personality, and you're not really into mellowing it out for anyone.
You can perk up any boring occasion or event. You may take over a room, but your influence is always a good one.
You are a bit offbeat and likely to be very intellectual. You can get lost studying unusual subjects.
You are confident in who you are, and you especially know when you are right. You have experience and knowledge to share.
To be honest, you aren't much of a salad type. You like the dressing more than the salad, and you look for comfort in all aspects of your life.
You are lovable and genuine. Some may accuse you of being set in your ways, but you are proud of knowing what you like.
You enjoy life more than most people, and you are able to go with the flow. You don't believe in guilty pleasures, and you are never a snob.
You have enough good stuff going on that you don't need to go looking for novelty or adventure. You prefer to stick with what's tried and true.
I've subscribed to Allrecipes in my reader for nearly as long as I've been using a reader and it's one of my favorite recipes sites. Just like any other site, I don't care for ALL the recipes, but most seem to be great and I particularly like reading the reviews of a recipe before deciding to save it or not. Also, like any recipe site worth its salt (no pun intended...at least, not until after I had written it), it's easy to navigate, with well-defined categories and many of the recipes have accompanying videos.
There's the option to go "Pro" for a fee, nothing too outrageous IMHO. This allows the subscriber a menu planner, a custom recipe feature that allows alterations to a dish, advanced printer options and nutrition search not available with the "freebie" membership. (Disclaimer: I'm a cheapskate and have the free membership.)
Along with their regular YouTube channel, they have a UK version: Allrecipes UK | Ireland. (If the vids were narrated by a sexy Irish female accent, I'd probably subscribe, to heck with the metric ingredient measurements!)
Here's one of the latest videos; I've been craving these for a while.
