Hiya guys,
I am back in my own kitchen after staying 2 weeks in an extended stay
hotel. I came back to NM after having my contract unexpectedly
shortened. I am still a bit traumatized by it...

I found out, I don't like staying in an extended stay. I did try
cooking there, but it was dismal at best. At least in the one I was
in, which was an upscale one. They had a cooktop, which was a glass
top unit. Barely got hot enough to cook anything. If something needed
searing or a hot burner, well..it was not gonna happen.

I did get out some of my utensils and some of my favorite pans. I had
a small pantry, and I filled it with my most used
condiments/ingredients.

I would read all your posts and food blogs, and I would think that
something sounded good, and that I wanted to make it. Then I would
remember where I was, and that I was lacking an oven and a real stove.
So I barely cooked anything. I subsisted.

By the end of the first week, I was missing having a kitchen, BIG
TIME.

The one joy of being there, were the farmers markets. But I still had
to use a lot of descretion, as some things just couldn't be cooked
easily where I was. But the strawberries...I am still swooning over
them. And I got the first apricots of the season!!!

So, even though I am out of work again, I am happy to be back in a
real kitchen. Looking for contracts again... And NO Om, I am not
coming to Texas except on a contract. There is an assignment
available at Texas Children's in Houston, but I am not sure they can
pay me enough to be in Houston in the summer.

I am eating very cheaply these days...mostly vegetarian with some
chicken and meat rarely in the mix.

I brought back some ingredients from California that will enliven my
foods, I hope...like a big can of salted anchovies. Got them at a
good price at Berkeley Bowl. And some wonderful blackberry honey from
the Bowl too. I fell in love with that honey when I was last there.
And from Corti Bros in Sacramento, I got some really good Parmesan,
and some slab bacon. For some reason, I cannot find slab bacon here
in Albuquerque. Oh, and I brought back some really good farm eggs,
from the farmers market in Auburn. And some lovely little tiny
zucchini, that I need to cook soon. And some lovely carrots from the
farmers market too.

Today I went out marketing. I got cheap foods, mainly. Like cabbage.
Pinto beans, and cranberry beans. With the stuff that I brought back,
I should be able to cook something good.

Tomorrow, I think I will be cooking. It feels good.

Christine

In article >,
Christine Dabney > wrote:

> Hiya guys,
> I am back in my own kitchen after staying 2 weeks in an extended stay
> hotel. I came back to NM after having my contract unexpectedly
> shortened. I am still a bit traumatized by it...

Oh crap! I am so sorry. :-( Did they say why it was shortened?
>
> I found out, I don't like staying in an extended stay. I did try
> cooking there, but it was dismal at best. At least in the one I was
> in, which was an upscale one. They had a cooktop, which was a glass
> top unit. Barely got hot enough to cook anything. If something needed
> searing or a hot burner, well..it was not gonna happen.

Must have been a POS glasstop. I never had that problem with mine!
>
> I did get out some of my utensils and some of my favorite pans. I had
> a small pantry, and I filled it with my most used
> condiments/ingredients.
>
> I would read all your posts and food blogs, and I would think that
> something sounded good, and that I wanted to make it. Then I would
> remember where I was, and that I was lacking an oven and a real stove.
> So I barely cooked anything. I subsisted.
>
> By the end of the first week, I was missing having a kitchen, BIG
> TIME.

I can imagine. ;-)
You may want to consider a toaster/convection oven. I've truly been
enjoying mine! It's nice to once again have crispy chicken skin and be
able to really bake baked goods decently again. I'm fixin' to make curry
puffs with sweet potatoes sometime later today using Pepperidge Farms
puff pastry sheets. The little oven should work well for that.

>
> The one joy of being there, were the farmers markets. But I still had
> to use a lot of descretion, as some things just couldn't be cooked
> easily where I was. But the strawberries...I am still swooning over
> them. And I got the first apricots of the season!!!

Nice!
>
> So, even though I am out of work again, I am happy to be back in a
> real kitchen. Looking for contracts again... And NO Om, I am not
> coming to Texas except on a contract. There is an assignment
> available at Texas Children's in Houston, but I am not sure they can
> pay me enough to be in Houston in the summer.

<lol> Don't blame you for that! I know you don't generally like
permanent positions, but have you considered just staying home for
awhile and trying it for a couple of years? Surely the extra pay for
agency nursing is not worth being unemployed half the time and no
security? I had the option of contract/agency lab teching for MUCH
higher pay, but I don't care for the insecurity.

>
> I am eating very cheaply these days...mostly vegetarian with some
> chicken and meat rarely in the mix.

There are some cheap fishes and pork is frequently on sale, if you like
it.
>
> I brought back some ingredients from California that will enliven my
> foods, I hope...like a big can of salted anchovies. Got them at a
> good price at Berkeley Bowl. And some wonderful blackberry honey from
> the Bowl too. I fell in love with that honey when I was last there.
> And from Corti Bros in Sacramento, I got some really good Parmesan,
> and some slab bacon. For some reason, I cannot find slab bacon here
> in Albuquerque. Oh, and I brought back some really good farm eggs,
> from the farmers market in Auburn. And some lovely little tiny
> zucchini, that I need to cook soon. And some lovely carrots from the
> farmers market too.

Awesome.
>
> Today I went out marketing. I got cheap foods, mainly. Like cabbage.
> Pinto beans, and cranberry beans. With the stuff that I brought back,
> I should be able to cook something good.

I have found that eating more vegetables and less meat lowers my grocery
bill as well. I never did understand people that claimed "eating more
fresh vegetables was too expensive". BS. <g> I think they are the ones
that prefer to eat pre-prepared stuff.
>
> Tomorrow, I think I will be cooking. It feels good.
>
> Christine

Cheers and good luck! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 16 May 2010 05:41:48 -0500, Omelet >
wrote:

><lol> Don't blame you for that! I know you don't generally like
>permanent positions, but have you considered just staying home for
>awhile and trying it for a couple of years? Surely the extra pay for
>agency nursing is not worth being unemployed half the time and no
>security? I had the option of contract/agency lab teching for MUCH
>higher pay, but I don't care for the insecurity.

Already did that. It doesn't get me any closer to getting back to CA,
which is what I am trying to do. I left my permanent job last
December to move back to CA.

Once again, OM, I am NOT taking a permanent job except in CA. That is
where I want to be. I am applying to jobs as they come up, but so far
others have been hired instead of me.

I am not doing traveling cause I want to do it now. I am only doing it
so I can get back to CA and a permanent job there. For some reason,
this is not getting through to you.

Christine
>>

Christine Dabney wrote:
> Hiya guys,
> I am back in my own kitchen after staying 2 weeks in an extended stay
> hotel. I came back to NM after having my contract unexpectedly
> shortened. I am still a bit traumatized by it...
>
> I found out, I don't like staying in an extended stay. I did try
> cooking there, but it was dismal at best. At least in the one I was
> in, which was an upscale one. They had a cooktop, which was a glass
> top unit. Barely got hot enough to cook anything. If something needed
> searing or a hot burner, well..it was not gonna happen.
>
> I did get out some of my utensils and some of my favorite pans. I had
> a small pantry, and I filled it with my most used
> condiments/ingredients.
>
> I would read all your posts and food blogs, and I would think that
> something sounded good, and that I wanted to make it. Then I would
> remember where I was, and that I was lacking an oven and a real stove.
> So I barely cooked anything. I subsisted.
>
> By the end of the first week, I was missing having a kitchen, BIG
> TIME.
>
> The one joy of being there, were the farmers markets. But I still had
> to use a lot of descretion, as some things just couldn't be cooked
> easily where I was. But the strawberries...I am still swooning over
> them. And I got the first apricots of the season!!!
>
> So, even though I am out of work again, I am happy to be back in a
> real kitchen. Looking for contracts again... And NO Om, I am not
> coming to Texas except on a contract. There is an assignment
> available at Texas Children's in Houston, but I am not sure they can
> pay me enough to be in Houston in the summer.

Our son is the materials manager there, the building is air conditioned
you know. So are most hotels, apartments, and houses, you either learn
to live with air conditioning year-around or move away.

>
> I am eating very cheaply these days...mostly vegetarian with some
> chicken and meat rarely in the mix.
>
> I brought back some ingredients from California that will enliven my
> foods, I hope...like a big can of salted anchovies. Got them at a
> good price at Berkeley Bowl. And some wonderful blackberry honey from
> the Bowl too. I fell in love with that honey when I was last there.
> And from Corti Bros in Sacramento, I got some really good Parmesan,
> and some slab bacon. For some reason, I cannot find slab bacon here
> in Albuquerque. Oh, and I brought back some really good farm eggs,
> from the farmers market in Auburn. And some lovely little tiny
> zucchini, that I need to cook soon. And some lovely carrots from the
> farmers market too.
>
> Today I went out marketing. I got cheap foods, mainly. Like cabbage.
> Pinto beans, and cranberry beans. With the stuff that I brought back,
> I should be able to cook something good.
>
> Tomorrow, I think I will be cooking. It feels good.
>
> Christine

On Sun, 16 May 2010 07:30:53 -0500, George Shirley
> wrote:

>Our son is the materials manager there, the building is air conditioned
>you know. So are most hotels, apartments, and houses, you either learn
>to live with air conditioning year-around or move away.

Yeah, but I don't like humidity when I go outdoors. I can't spend ALL
the time indoors. And the high humidity literally makes me feel very
ill.

Christine

On 2010-05-16, Christine Dabney > wrote:
> Hiya guys,
> I am back in my own kitchen after staying 2 weeks in an extended stay
> hotel. I came back to NM after having my contract unexpectedly
> shortened. I am still a bit traumatized by it...

Well, that certainly sucks. Sorry to hear it.

> in, which was an upscale one. They had a cooktop, which was a glass
> top unit. Barely got hot enough to cook anything. If something needed
> searing or a hot burner, well..it was not gonna happen.

Another bummer. Last time I stayed in one of those places, it had a
gas range, but that was more than 15 yrs ago. Yours probably had a
surface top to make for easier cleaning and to prevent drunks from
torching the inn. Makes good business sense.

> Tomorrow, I think I will be cooking. It feels good.

Well, that's bound to be a relief. I've been watching REALLY OLD
episodes of Julia Child's The French Chef on DVDs, so am seeing some
great new (to me) ideas. I'm a bit surprised by her attitudes back
then, even fairly fresh from France. She has no qualms about advising
the use of frozen spinach in place of fresh or salad oil for frying or
preground off-the-shelf spices. I guess that was her genius at a time
when US cooks weren't so obsessed with fresh/organic whatever.

Keep cooking and hang in there. You know what they say about good
things come to those who wait. For example, I just picked up a used
commercial espresso grinder for $100. Badly needs a tear-down
cleaning, but has commerial burrs and a motor that could no doubt
reduce gravel to dust. I'm going back to roasting my own coffee, as
even the local roasters hereabouts peddle crap.

nb

On Sat, 15 May 2010 23:52:24 -0600, Christine Dabney
> wrote:

>Hiya guys,
>I am back in my own kitchen after staying 2 weeks in an extended stay
>hotel. I came back to NM after having my contract unexpectedly
>shortened. I am still a bit traumatized by it...

Oh GAD, I'm sorry! It sounded like you were having a great time
tooting around going hither and yon.
>
>I found out, I don't like staying in an extended stay. I did try
>cooking there, but it was dismal at best. At least in the one I was
>in, which was an upscale one. They had a cooktop, which was a glass
>top unit. Barely got hot enough to cook anything. If something needed
>searing or a hot burner, well..it was not gonna happen.
>
Sounds like the cooktop needed repair or replacing.
>
<snip>

>By the end of the first week, I was missing having a kitchen, BIG
>TIME.
>



<snip>
>
>I am eating very cheaply these days...mostly vegetarian with some
>chicken and meat rarely in the mix.
>

I want to use more vegetables & legumes and go with less meat too - so
it will be interesting to see what recipes you come up with, Chris!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 16 May 2010 05:41:48 -0500, Omelet >
wrote:

>I'm fixin' to make curry
>puffs with sweet potatoes sometime later today using Pepperidge Farms
>puff pastry sheets.


Please post a recipe!

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine Dabney wrote:
> On Sun, 16 May 2010 07:30:53 -0500, George Shirley
> > wrote:
>
>> Our son is the materials manager there, the building is air conditioned
>> you know. So are most hotels, apartments, and houses, you either learn
>> to live with air conditioning year-around or move away.
>
> Yeah, but I don't like humidity when I go outdoors. I can't spend ALL
> the time indoors. And the high humidity literally makes me feel very
> ill.
>
> Christine

Then it is best if you stay away from the entire Gulf Coast. Our
humidity here in SW Louisiana is fairly low today, only 89%. By June we
will hit averages of 96% on a daily basis. We have the same climate as
Houston as we're both on the water and surrounded by water.

On Sun, 16 May 2010 13:12:32 GMT, notbob > wrote:
>
>Well, that's bound to be a relief. I've been watching REALLY OLD
>episodes of Julia Child's The French Chef on DVDs, so am seeing some
>great new (to me) ideas. I'm a bit surprised by her attitudes back
>then, even fairly fresh from France. She has no qualms about advising
>the use of frozen spinach in place of fresh or salad oil for frying or
>preground off-the-shelf spices. I guess that was her genius at a time
>when US cooks weren't so obsessed with fresh/organic whatever.
>
I have a feeling that's what it is. She was a product of her time. I
horrify my kids because I have no problem pulling out a package of
frozen spinach to make a cooked dish. Why go through an extra step?
(no need to answer that one)

>Keep cooking and hang in there. You know what they say about good
>things come to those who wait. For example, I just picked up a used
>commercial espresso grinder for $100. Badly needs a tear-down
>cleaning, but has commerial burrs and a motor that could no doubt
>reduce gravel to dust. I'm going back to roasting my own coffee, as
>even the local roasters hereabouts peddle crap.
>
Were you one of those people who roasted coffee in a popcorn maker?
Where do you plan to buy your green coffee beans?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Christine Dabney > wrote:

> On Sun, 16 May 2010 05:41:48 -0500, Omelet >
> wrote:
>
> ><lol> Don't blame you for that! I know you don't generally like
> >permanent positions, but have you considered just staying home for
> >awhile and trying it for a couple of years? Surely the extra pay for
> >agency nursing is not worth being unemployed half the time and no
> >security? I had the option of contract/agency lab teching for MUCH
> >higher pay, but I don't care for the insecurity.
>
> Already did that. It doesn't get me any closer to getting back to CA,
> which is what I am trying to do. I left my permanent job last
> December to move back to CA.
>
> Once again, OM, I am NOT taking a permanent job except in CA. That is
> where I want to be. I am applying to jobs as they come up, but so far
> others have been hired instead of me.
>
> I am not doing traveling cause I want to do it now. I am only doing it
> so I can get back to CA and a permanent job there. For some reason,
> this is not getting through to you.
>
> Christine
> >>

So why don't you sell your house in NM and move permanently to CA if
that is where you want to be? There should be plenty of full time
permanent positions in CA. :-) I got the impression that you were
holding out for only contract work in CA.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Christine Dabney > wrote:

> On Sun, 16 May 2010 07:30:53 -0500, George Shirley
> > wrote:
>
> >Our son is the materials manager there, the building is air conditioned
> >you know. So are most hotels, apartments, and houses, you either learn
> >to live with air conditioning year-around or move away.
>
> Yeah, but I don't like humidity when I go outdoors. I can't spend ALL
> the time indoors. And the high humidity literally makes me feel very
> ill.
>
> Christine

Are you sure you want to live in the SBA? It's pretty humid there...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
sf > wrote:

> On Sun, 16 May 2010 05:41:48 -0500, Omelet >
> wrote:
>
> >I'm fixin' to make curry
> >puffs with sweet potatoes sometime later today using Pepperidge Farms
> >puff pastry sheets.
>
>
> Please post a recipe!

I will. I also plan to take pics. :-) I'll be using mashed sweet
potatoes that I cooked yesterday and put in the 'frige over night to
cool. I want to take some to Lakshmi tomorrow for a taste test and ask
her if she has suggestions to adjust the spicing.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
George Shirley > wrote:

> Christine Dabney wrote:
> > On Sun, 16 May 2010 07:30:53 -0500, George Shirley
> > > wrote:
> >
> >> Our son is the materials manager there, the building is air conditioned
> >> you know. So are most hotels, apartments, and houses, you either learn
> >> to live with air conditioning year-around or move away.
> >
> > Yeah, but I don't like humidity when I go outdoors. I can't spend ALL
> > the time indoors. And the high humidity literally makes me feel very
> > ill.
> >
> > Christine
>
> Then it is best if you stay away from the entire Gulf Coast. Our
> humidity here in SW Louisiana is fairly low today, only 89%. By June we
> will hit averages of 96% on a daily basis. We have the same climate as
> Houston as we're both on the water and surrounded by water.

The current humidity here in San Marcos is 68%. I recently installed an
indoor AC unit for the back porch. Window units are a pain in the ass.
It's creating between 2 and 3 gallons of water per day into the tank I
set up for it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>> Christine Dabney wrote:
>>> On Sun, 16 May 2010 07:30:53 -0500, George Shirley
>>> > wrote:
>>>
>>>> Our son is the materials manager there, the building is air conditioned
>>>> you know. So are most hotels, apartments, and houses, you either learn
>>>> to live with air conditioning year-around or move away.
>>> Yeah, but I don't like humidity when I go outdoors. I can't spend ALL
>>> the time indoors. And the high humidity literally makes me feel very
>>> ill.
>>>
>>> Christine
>> Then it is best if you stay away from the entire Gulf Coast. Our
>> humidity here in SW Louisiana is fairly low today, only 89%. By June we
>> will hit averages of 96% on a daily basis. We have the same climate as
>> Houston as we're both on the water and surrounded by water.
>
> The current humidity here in San Marcos is 68%. I recently installed an
> indoor AC unit for the back porch. Window units are a pain in the ass.
> It's creating between 2 and 3 gallons of water per day into the tank I
> set up for it.

Almost moved there in 1976, had a fellowship to go for a masters at
Southwestern. Decided to go work overseas for big money instead of
becoming some perfesser's slave. Worked out better for me in the long
run, got the master's while working. <G>

It was a nice campus though, much better than UT as far as I was concerned.

The humidity is the reason indoor ac units MUST have a drain. Ours goes
straight to the storm sewer. Damned thing stopped up once and nearly
flooded the house.

In article >,
George Shirley > wrote:

> > The current humidity here in San Marcos is 68%. I recently installed an
> > indoor AC unit for the back porch. Window units are a pain in the ass.
> > It's creating between 2 and 3 gallons of water per day into the tank I
> > set up for it.
>
> Almost moved there in 1976, had a fellowship to go for a masters at
> Southwestern. Decided to go work overseas for big money instead of
> becoming some perfesser's slave. Worked out better for me in the long
> run, got the master's while working. <G>
>
> It was a nice campus though, much better than UT as far as I was concerned.
>
> The humidity is the reason indoor ac units MUST have a drain. Ours goes
> straight to the storm sewer. Damned thing stopped up once and nearly
> flooded the house.

<lol> The central unit for the main house is drained to the outdoors.
;-) I've considered putting in some mint plants where the drain is.

The little indoor unit for the back porch is separate. That room is an
addition.

The Texas State campus has seriously expanded! I can get lost there
now, especially the West side.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Om wrote to Christine:

> Are you sure you want to live in the SBA? It's pretty humid there...

But it's not HOT there.

Bob

On 2010-05-16, sf > wrote:

> Were you one of those people who roasted coffee in a popcorn maker?

Yes. Older models worked great, newer cheaper models not so well. I
had to leave one behind in CA and sold the NIB one for $70 on ebay.
There are many other ways. One fellow has perfected using a heavey
duty electric heat gun to roast beans in a stainless steel dog dish!

> Where do you plan to buy your green coffee beans?

Sweet Maria's in Oakland. Their beans are of such high quality, I
know small commercial roasters who buy their green beans from them.
Also the best info resource on the internet for roasting your own
beans.

http://www.sweetmarias.com/index.php

nb

On Sun, 16 May 2010 10:30:53 -0500, Omelet >
wrote:

>So why don't you sell your house in NM and move permanently to CA if
>that is where you want to be? There should be plenty of full time
>permanent positions in CA. :-) I got the impression that you were
>holding out for only contract work in CA.

You are still not getting it.. LOL.
I am taking this to email.

Christine

Christine Dabney wrote:
>
> Hiya guys,
> I am back in my own kitchen after staying 2 weeks in an extended stay
> hotel. I came back to NM after having my contract unexpectedly
> shortened. I am still a bit traumatized by it...

Sorry to hear that!

>
> I found out, I don't like staying in an extended stay. I did try
> cooking there, but it was dismal at best. At least in the one I was
> in, which was an upscale one. They had a cooktop, which was a glass
> top unit. Barely got hot enough to cook anything. If something needed
> searing or a hot burner, well..it was not gonna happen.
>
> I did get out some of my utensils and some of my favorite pans. I had
> a small pantry, and I filled it with my most used
> condiments/ingredients.
>
> I would read all your posts and food blogs, and I would think that
> something sounded good, and that I wanted to make it. Then I would
> remember where I was, and that I was lacking an oven and a real stove.
> So I barely cooked anything. I subsisted.
>
> By the end of the first week, I was missing having a kitchen, BIG
> TIME.
>
> The one joy of being there, were the farmers markets. But I still had
> to use a lot of descretion, as some things just couldn't be cooked
> easily where I was. But the strawberries...I am still swooning over
> them. And I got the first apricots of the season!!!

Lucky you! We aren't even buying 'fresh' strawberries any more. Just too
much money for sour fruit.

>
> So, even though I am out of work again, I am happy to be back in a
> real kitchen. Looking for contracts again... And NO Om, I am not
> coming to Texas except on a contract. There is an assignment
> available at Texas Children's in Houston, but I am not sure they can
> pay me enough to be in Houston in the summer.

Can't blame you there

>
> I am eating very cheaply these days...mostly vegetarian with some
> chicken and meat rarely in the mix.

Nothing wrong with that. In the long term, it could be good for you

>
> I brought back some ingredients from California that will enliven my
> foods, I hope...like a big can of salted anchovies. Got them at a
> good price at Berkeley Bowl. And some wonderful blackberry honey from
> the Bowl too. I fell in love with that honey when I was last there.
> And from Corti Bros in Sacramento, I got some really good Parmesan,
> and some slab bacon. For some reason, I cannot find slab bacon here
> in Albuquerque. Oh, and I brought back some really good farm eggs,
> from the farmers market in Auburn. And some lovely little tiny
> zucchini, that I need to cook soon. And some lovely carrots from the
> farmers market too.

Ta Lin sells belly pork Not cured of course. Ask at Albertson's and
Smith's. They sell bacon sliced off the slab at the meat counter. Might
be willing to sell you the slab itself.

>
> Today I went out marketing. I got cheap foods, mainly. Like cabbage.
> Pinto beans, and cranberry beans. With the stuff that I brought back,
> I should be able to cook something good.
>
> Tomorrow, I think I will be cooking. It feels good.
>
> Christine

You know the drill :0 Give us a call if you want a meal.

In article >,
Christine Dabney > wrote:

> On Sun, 16 May 2010 10:30:53 -0500, Omelet >
> wrote:
>
> >So why don't you sell your house in NM and move permanently to CA if
> >that is where you want to be? There should be plenty of full time
> >permanent positions in CA. :-) I got the impression that you were
> >holding out for only contract work in CA.
>
> You are still not getting it.. LOL.
> I am taking this to email.
>
> Christine

Ok. I must be missing a point. :-)
It's just hard for me to imagine an RN of your skill level being
unemployed with the national shortage!

Thanks.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Christine wrote:

> I am back in my own kitchen after staying 2 weeks in an extended stay
> hotel. I came back to NM after having my contract unexpectedly
> shortened. I am still a bit traumatized by it...

Well, it sure was great to have you here, even for a short time. Given your
determination, I'm sure you'll be back here before too long.


> I would read all your posts and food blogs, and I would think that
> something sounded good, and that I wanted to make it. Then I would
> remember where I was, and that I was lacking an oven and a real stove.
> So I barely cooked anything. I subsisted.

Hey, we OFFERED to let you come over and bake banana bread with candied
ginger and chocolate chunks! It's not MY fault you didn't take advantage of
such a great opportunity! :-)


> But the strawberries...I am still swooning over them. And I got the first
> apricots of the season!!!

Yeah, the local strawberries are head and shoulders above the shipped-in
berries, that's for sure.


> I am eating very cheaply these days...mostly vegetarian with some
> chicken and meat rarely in the mix.

Are you resuming your $40/week endeavor?


Bob

On Mon, 17 May 2010 07:40:03 -0700, "Bob Terwilliger"
> wrote:

..
>Are you resuming your $40/week endeavor?

I never gave it up.

That is the reason I passed on getting some stuff at the farmers
market while I was the cause I was on a budget, and I had gone over
board.

However, right now it is more like $20-30/week. Believe me, it can
be done. Making a chard frittata with tomato in a bit. And I took
out a whole chicken from the freezer yesterday, and that will become
dinner for tonight and a few meals after today.

Christine

In article >,
"Bob Terwilliger" > wrote:

> Christine wrote:
> > But the strawberries...I am still swooning over them. And I got the first
> > apricots of the season!!!
>
> Yeah, the local strawberries are head and shoulders above the shipped-in
> berries, that's for sure.

Isn't that true of most fruits and vegetables, Bob? Rather, are there
any where that is NOT so?
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

Barb wrote:

>> Yeah, the local strawberries are head and shoulders above the shipped-in
>> berries, that's for sure.
>
> Isn't that true of most fruits and vegetables, Bob? Rather, are there
> any where that is NOT so?

I would say yes: I still like citrus from Florida better than the local
California citrus. Pears from Oregon and avocados from southern California
are likewise better than their local counterparts, in my opinion. Our local
blueberries are no great shakes, either.

Bob

Christine Dabney wrote:
> On Mon, 17 May 2010 07:40:03 -0700, "Bob Terwilliger"
> > wrote:
>
> .
>> Are you resuming your $40/week endeavor?
>
> I never gave it up.
>
> That is the reason I passed on getting some stuff at the farmers
> market while I was the cause I was on a budget, and I had gone over
> board.
>
> However, right now it is more like $20-30/week. Believe me, it can
> be done. Making a chard frittata with tomato in a bit. And I took
> out a whole chicken from the freezer yesterday, and that will become
> dinner for tonight and a few meals after today.
>
> Christine
>
You may recall that I lived on spaghetti with squid sauce when I
was impoverished. Of course, squid may have gone up in price
since then.

--
Jean B.

In article >, "Jean B." >
wrote:

> Christine Dabney wrote:
> > On Mon, 17 May 2010 07:40:03 -0700, "Bob Terwilliger"
> > > wrote:
> >
> > .
> >> Are you resuming your $40/week endeavor?
> >
> > I never gave it up.
> >
> > That is the reason I passed on getting some stuff at the farmers
> > market while I was the cause I was on a budget, and I had gone over
> > board.
> >
> > However, right now it is more like $20-30/week. Believe me, it can
> > be done. Making a chard frittata with tomato in a bit. And I took
> > out a whole chicken from the freezer yesterday, and that will become
> > dinner for tonight and a few meals after today.
> >
> > Christine
> >
> You may recall that I lived on spaghetti with squid sauce when I
> was impoverished. Of course, squid may have gone up in price
> since then.

I could live on $10.00 per week like some of the more impoverished
hispanics around here do. They live on various beans (and there is some
variety if you live on dry beans), rice and corn tortillas or flour
tortillas, and perhaps a bit of chicken or packaged ground beef and
simple spices.

And they feed a family for that amount.

I am glad that we have a decent food bank in our county. I donate to it
whenever I can... and am glad that it is there for those that need it.
Our local chain grocery store (HEB) is most generous in it's donations.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine