Text 22483, 103 rader
Skriven 2009-03-28 14:53:09 av Carol Shenkenberger (29046.cooks)
  Kommentar till text 22461 av JIM WELLER (1:123/140)
Ärende: Re: JUst gotta hope!
============================
    
 >  >  CS> Oh, got the job.  Salary not to be disclosed but *wow*.
 > 
 >  > Congrats. (And I told ya so!)
 > 
 >  CS> Hehe so did the bossman at work.  You just have to get past being
 >  CS> scared and sell yourself.  Military after 26 years with no interviews,
 >  CS> are not used to that.
 > 
 > Well at least they played fair and paid what both you and the job
 > are really worth.

Yes, quite decent of them.  I suspect they were worried that if they
underpaid me too much and I found out, I'd leave for greener pastures.

 >  CS> Well, today I clothes shopped like a banshee on speed.
 > 
 > Cool!

I've now got several carefully selected 'equal to suit and tie' level options
and with mixing and matching (many of them can vary with at least 3 other
pieces I have already), I'd say i have 9 good outfits.  Most are
'spring/summer' weight but that's what is on sale now.  I also have a few
'maybe' outfits depending on how the white linen skirt I got at Amazon.com
looks.  11.99, I took a chance.  I'm sure it will be fun for home if nothing
else.  I have a full scoup neck body stocking (short sleeve) (one 'nude-tan,
one black) that would go under it with a jacket over it all.

I'm a bit shoe deprived still, but not too bad.  I have something that will
at least 'work well enough' for each outfit.  I have very very hard to fit
feet and the back damage means cant do much of a heel.  Bone spurs on both
heels and a slightly clubbed foot (both of them, one a bit more than the
other) means I have horrendous problems with blisters with almost any shoe
unless it's very very soft leather.  Years of flight boots mean my nails are
all 'icky' looking (not dangerous or anything, just icky) so all have to be
closed toed.

Today I did almost the final polishing touch shopping.  Got 'hair stuff' to
put my hair up in something more upscale than a scrunchy.  *Nice* clips and
such.   I'm down now to stuff I can get at the grocery store (some nail
polish remover and some various neutral shades in a quality polish that wont
chip easily).  Dont need but 1 decent light color really and redo them on the
weekend.

The only other thing is one that can wait.  I have a few pieces of pretty
jewelry I'd like to have fixed (broken catches) but though nice, none of them
are really needed.  My Mom is mailing me some earrings she got for her mother
that have nevr been worn and are a quality set with real gems in them.  A
sort of cluster of opal and pearl I believe?  They will need to be edited as
they are clip ons but once they arrive, I'll take them along with a few other
pieces to the local place that repairs things and see if they can do a nice
job on them.


Now for a recipe (grin).  Here's another for Peter.

Peter, once you see this (hope you do!), this one shows how to make a sushi
rice out of Calrose type which is a medium grain.  You may have a hard time
finding true short grain sweet sushi rice in Brazil or Canada.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Sushi Rice
 Categories: Rice
      Yield: 20 Servings
 
      3 c  Calrose rice (uncooked)
      3 c  Water
    1/2 c  Japanese rice vinegar
    1/2 c  Sugar
      1 ts Salt
 
  Date: Sat, 16 Mar 1996 02:31:07 GMT
  
  From: gemini@synapse.net (Georgette & Dave Burnside)
  
  Wash rice and rinse well. Add 3 cups water and cook in rice cooker.
  To cook on stove, bring rice to a boil in a covered saucepan. Simmer
  for 15 minutes. Remove pan from stove and let sit for another 10-15
  minutes. Mix together vinegar, sugar, and salt, and cook over medium
  heat until sugar dissolves. Cool. Place cooked rice in a large mixing
  bowl. Sprinkle half of vinegar sauce over the hot rice; mix gently.
  Taste. Add more vinegar sauce if desired. Makes 9 cups. All types of
  sushi can be made from this rice.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #76
  
  From the MealMaster recipe list.  Downloaded from Glen's MM Recipe
  Archive, http://www.erols.com/hosey.
   
  xxcarol's adaption, this was for fresh rice (not dried).  If like most, you
  have dried rice, then you will want 1 part rice to 2 parts water. Best for
  this recipe is 2 cups dry (slightly heaping), 4 cups water.


MMMMM
             xxcarol
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