Text 8496, 116 rader
Skriven 2011-03-19 11:35:27 av Sean Dennis (1:18/200)
   Kommentar till text 8480 av Ruth Haffly (1:396/45.28)
Ärende: Prep work
=================
Hello, Ruth.

Friday March 18 2011 at 20:57, you wrote to me:

 RH> If you're interested, I'll hunt down the information we got with the
 RH> machine.

I'll more than likely just go "cold turkey".  I really should drink a /lot/
more water than I do; I have always been one who didn't drink a lot of water.
Maybe once I start working, I'll get a reverse osmosis machine and put it in.
The city water here is really over-chlorinated and it stinks even coming out of
the tap.  If I drink straight tap water here, it makes me nauseous, so while I
have a Brita pitcher currently, I'd like to have something with less hassle. :)

 RH> Your brain is a lot younger than ours, still more flexible. It's been
 RH> a struggle but we're both hanging in there. I should finish my program
 RH> in May of 2012, Steve will finish either in December of that year or
 RH> May of the next one.  After that, we've no idea where we'll end up.

My advisor told me that the years of computer programming that I've done (I
write my own BBS doors and utilities) probably have helped me a lot by keeping
the "logic" side of my brain active.  Luckily, with this degree, the only math
classes I have to worry about are "elementary and advanced" algebra then the
infamous "problems and statistics".  I'll use the stats class much more in
geology than algebra.

After I get my bachelor's, depending on what I want to do, I'd like to either
get my master's in geography or library and information science.  I haven't
really thought that far ahead!  I'm hoping to just muddle through to get my
bachelor's. ;)

 RH> Sounds interesting; hope it went well.

It did!  I now have a "face-to-face" interview on Wednesday the 23rd at 11 AM.

If I got this job, it would be a real "game changer" for me and Maura.  Also,
with the hours I'd be working, I could still work full-time and go to school
full-time.

 RH> That has 2 strikes against it, just in the title.

There's a reason I picked that particular recipe. ;)

Today is a beautiful day and the first day of 2011 that I decided to put on a
pair of shorts.  So in honor of the weather and tomorrow being the first day of
spring (I'm thinking of cleaning up the grill):

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon-Pepper Barbecued Chicken
 Categories: Bbq, Ceideburg, Chicken
      Yield: 1 Servings

           Stephen Ceideburg
      8    Chicken breast halves or
           -legs with thighs
           Lemon-Pepper Barbecue Sauce:
    1/4 c  Chopped onion
  1 1/2 ts Vegetable oil
      1    Clove garlic, crushed
      8 oz Tomato sauce
      1 tb Brown sugar
      1 ts Dried basil
      1 ts Dry mustard
    1/4 ts Paprika
    1/4 ts Coarse ground black pepper
    1/8 ts Cayenne pepper
    1/8 ts Ground allspice
      1    Lemon, grated zest only
      2 tb Lemon juice
      1 tb Cider vinegar

  Preheat oven to 350 degrees. Strip skin from chicken and discard.
  Trim off fat. Coat each piece of chicken with about 2 tablespoons
  Lemon-Pepper Barbecue Sauce. Arrange in single layer in baking pan.
  Bake 45 minutes to 1 hour, or until juices run clear when thickest
  part is pierced.

  Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams
  carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams
  sodium.

  Per serving (chicken leg and attached thigh): 336 calories, 40 grams
  protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams
  cholesterol, 476 milligrams sodium.

  LEMON-PEPPER BARBECUE SAUCE

  Makes 1 cup (Enough to cover 8 chicken pieces)

  Use this as a basting sauce and/or marinade for skinless chicken
  pieces or for lean pork roasts and chops.

  Lemon Pepper Barbecue Sauce In small heavy saucepan over medium heat,
  cook onion in oil until softened, stirring often. Stir in garlic and
  cook a minute longer. Stir in tomato sauce, brown sugar, basil,
  mustard, paprika, black and cayenne peppers, allspice, lemon zest,
  lemon juice and vinegar. Bring to a simmer over lowest heat setting
  and cook, covered, 15 minutes. Cool to room temperature for use right
  away, or refrigerate in glass or plastic container for up to 2 weeks.

  Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram
  carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium.

  Francis Price writing in the Oregonian's FOODday, 1/12/93.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... Cogito ergo spud. I think, therefore I yam.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)