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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Christine Dabney > wrote:
>I am in orientation all this week..and today we had several speakers. >One was a chaplain, who asked us if we had Living Trusts and wills. > >This got me thinking...and thinking about my kitchenware and >cookbooks, among other things. The slightly morbid part is wondering >how to give those to people that enjoy food and cooking, and to whom >they should go to, after I am gone. > >I put this question to the cookbook collectors first of all.. Are you >planning to leave your cookbooks to family? Or do something else with >them? > >For me, (not that I plan to kick off anytime soon) I am wondering who >I would give all my stuff to. I have no family that would want them. >Occasionally, I know we have joked here and in chat, that various >folks here might want the stuff...but that was probably just joking. > >I suppose I could leave the cookbooks to some used bookstore, or to a >library, but I would prefer to leave them to someone that would get >immense pleasure from them... Same with the kitchenwa I suppose I >could leave all that to some worthy recipient, but who? > >I have idly thought about this over the years, but only today did I >think about it more seriously. I realized I should probably designate >some beneficiary someday...and should probably have a will written >up... This does not apply to your particular situation, but yesterday I saw the following bumper sticker: "Leave No Child a Dime". :-) Steve |
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On 6/24/2010 8:30 PM, Melba's Jammin' wrote:
> > "I want my bank balance and my blood pressure to hit zero at the same > time." > > "I want the last check I write to bounce." I want to die in my sleep... 25 minutes after tucking my very last $5 chip into the bra of some friendly cocktail waitress. George L |
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![]() "George Leppla" > wrote in message ... > On 6/24/2010 8:30 PM, Melba's Jammin' wrote: > >> >> "I want my bank balance and my blood pressure to hit zero at the same >> time." >> >> "I want the last check I write to bounce." > > I want to die in my sleep... 25 minutes after tucking my very last $5 chip > into the bra of some friendly cocktail waitress. > > George L You probably will, since Becca will smother you with your pillow after catching you with your hand down the front of the cocktail dolly. -ginny |
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Virginia Tadrzynski wrote:
> "George Leppla" > wrote >> I want to die in my sleep... 25 minutes after tucking my very last >> $5 chip into the bra of some friendly cocktail waitress. > You probably will, since Becca will smother you with your pillow after > catching you with your hand down the front of the cocktail dolly. (laughing!) Much wittier than what I thought to say. nancy |
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Steve Pope wrote:
> sf > wrote: > >> On Thu, 24 Jun 2010 19:17:06 +0000 (UTC), > >>> "Leave No Child a Dime". > >> Obviously an advocate of the "Die Broke" theory where the last check >> you write is to the undertaker.... and it should bounce. > > That's close to what my mom did. She probably never bounced a > check in her life, but upon her demise her consumer debt exceeded > her assets by a few tens of thousands of dollars. > > I would not say she was able to live it up on her small retirement > income, but she did manage one vacation back to Italy subsequent to > my father's passing away. > When I was a single mom, I had life insurance payable to a trust set up for my children. This would pass outside my estate (ex-probate) and could not be touched by creditors. My ex and I had the house re-deeded (had to do this by law)into a tenancy in common. If I died, he couldn't sell the house without paying off any debts attached to my half. I had a lot of credit card debt and no assets, so if I died, my children would have funds for their needs (that could not be touched or managed by him, just my trustees)and a house saddled with debt accumulated mostly due to his inadequate and often missing child support. It's amazing what good estate planning can do. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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On Fri, 25 Jun 2010 07:28:06 -0500, George Leppla
> wrote: > On 6/24/2010 8:30 PM, Melba's Jammin' wrote: > > > > > "I want my bank balance and my blood pressure to hit zero at the same > > time." > > > > "I want the last check I write to bounce." > > I want to die in my sleep... 25 minutes after tucking my very last $5 > chip into the bra of some friendly cocktail waitress. > > George L And Becca would have engineered your death if you did that. ![]() -- Forget the health food. I need all the preservatives I can get. |
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On Fri, 25 Jun 2010 09:48:07 -0400, Virginia Tadrzynski wrote:
> "George Leppla" > wrote in message > ... >> On 6/24/2010 8:30 PM, Melba's Jammin' wrote: >> >>> >>> "I want my bank balance and my blood pressure to hit zero at the same >>> time." >>> >>> "I want the last check I write to bounce." >> >> I want to die in my sleep... 25 minutes after tucking my very last $5 chip >> into the bra of some friendly cocktail waitress. >> >> George L > > You probably will, since Becca will smother you with your pillow after > catching you with your hand down the front of the cocktail dolly. > -ginny <snort> your pal, blake |
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On 6/25/2010 8:48 AM, Virginia Tadrzynski wrote:
> "George > wrote in message > ... >> I want to die in my sleep... 25 minutes after tucking my very last $5 >> chip >> into the bra of some friendly cocktail waitress. >> >> George L >> > You probably will, since Becca will smother you with your pillow after > catching you with your hand down the front of the cocktail dolly. > -ginny > LMAO! Thanks for the giggles. Becca ObFood: Swiss Chard 6 to 8 bacon slices, chopped 2 to 3 garlic cloves, minced cayenne to taste 1 bunch Swiss chard 1/2 cup chicken stock salt to taste Wash the Swiss chard and cut the stems cut in 1/2-inch lengths, cut the leaves into 2-inch slices. Keep the stems and leaves separate. Cook the bacon over medium heat, add the garlic and season with cayenne. Cook the bacon until crispy. Add the stems and the chicken stock. Cook until the stock is almost dry. Add the leaves and cook until wilted. Don't overcook. Season with salt to taste. |
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On Sat, 26 Jun 2010 15:34:47 -0500, Becca > wrote:
>On 6/25/2010 8:48 AM, Virginia Tadrzynski wrote: >> "George > wrote in message >> ... >>> I want to die in my sleep... 25 minutes after tucking my very last $5 >>> chip >>> into the bra of some friendly cocktail waitress. >>> >>> George L >>> >> You probably will, since Becca will smother you with your pillow after >> catching you with your hand down the front of the cocktail dolly. >> -ginny > > >LMAO! Thanks for the giggles. No, I'm not going to mention being smothered by your pillows. ![]() |
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In article >,
"Virginia Tadrzynski" > wrote: > "George Leppla" > wrote in message > ... > > I want to die in my sleep... 25 minutes after tucking my very last $5 chip > > into the bra of some friendly cocktail waitress. > You probably will, since Becca will smother you with your pillow after > catching you with your hand down the front of the cocktail dolly. Aww, Becca is such a kind and considerate sweetheart, that she'll offer George *her* last $5 chip so he can give the cocktail waitress a matching pair! :-) -- Dan Abel Petaluma, California USA |
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Thread | Forum | |||
On-Topic (Cookbooks, Kitchenware)-slightly morbid | General Cooking | |||
On-Topic (Cookbooks, Kitchenware)-slightly morbid | General Cooking | |||
On-Topic (Cookbooks, Kitchenware)-slightly morbid | General Cooking | |||
On-Topic (Cookbooks, Kitchenware)-slightly morbid | General Cooking | |||
On-Topic (Cookbooks, Kitchenware)-slightly morbid | General Cooking |