Women’s jeans do not come in real lengths. Yeah some brands will give you regular, medium and long but that honestly isn’t much help. It never fails when I buy jeans they need hemmed. I remember that when my mother would hem our pants that everyone could tell, it just never looked the same. Maybe that is because in the 80s jeans were all acid washed and worn a new hem stuck out like a sore thumb. Until someone at work showed me how she put a hem in her jeans, see grad students are an excellent source of information. I believe that she did it by hand I on . . . → Read More: The seekrit hem for store bought jeans
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Yes my post are all kinds of “out of order” and I apologize now. I also will make it a New Year’s Resolution to get my butt back in gear and start cooking and writing again for my loyal readers. Christmas this year was without a doubt different and probably not one of our favorites. I do however predict that in several years when we are standing in our OMG HUGE house with every family member and every friend we can stuff in there to enjoy Christmas us looking at each other and saying “remember in 2008 when we spent Christmas alone in that crummy apartment”. We have each . . . → Read More: Christmas Day FOOD and lots of it About 9 years ago a “temporary” worker came to work as part of a team I was on. She made this wonderful treat for the Holiday and it was then that I took that recipe and made it my own. What could possibly be bad about combining two of my favorite things; Chocolate and Popcorn. This by far is one of the easiest things you can make and people will adore you. Ingredients: You can pick this up Almond Bark in the baking isle for around $2.00. and I recommend using a pop corn maker if you are making a large batch otherwise you can just use bags of . . . → Read More: A Holiday Tradition Well I have to admit that the departure of KLT for Nashville had far more of an impact on me than I ever expected. I basically lost all zest for most things and really didn’t feel much like doing anything. The good news is that I get to spend 15 days with him most of them in Nashville while he is working. That will leave me with LOTS of time to catch up on blog postings, ARS post, photo uploading and all around organization. So I am here in Nashville, it’s 60 degrees and raining on this Christmas eve and my beloved apparetnly doesn’t want me to play rock band . . . → Read More: …ah and were are we In today’s episode of what not to say I will cut and past actual email exchange between a few employees. What you should know is that the announcement regarding said Holiday gathering went out some time ago and the second invite (which was a forward for the start of this mess). Now boys and girls let this be a lesson of when exactly you should STFU! After the last email the list was locked so no one else could post to it. The current excuse from the starter of shit storm “accidentallyhit reply all” (yes both times). You should know we all work in a technical department. Origional Invitation: . . . → Read More: What not to say Part 3 – Wednesday & Thursday This is part 3 of 3, but maybe I will tell you what happens to the rest of the dough. Well according to the experiment on Tuesday, Wednesday’s cookie should of been better yet. So here I go again cooking just one giant chocolate chip cookie. I sticking to a fair battle got the cookie sheet, parchment paper and the scale ready. Here is my lovely 3.5 ounce ball of dough. I have to confess that the dough is really hard because it has been in the fridge for so long, I used an ice cream scoop to gouge out dough and then formed . . . → Read More: The best chocolate chip cookie EVAR?! Part 2 – Tuesday This is part 2 of the 3 part post, yes this is the experiment. So according to David Leite’s article “At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.” I decided to put this to the test and bake 1 cookie last night hoping to document my initial . . . → Read More: The best chocolate chip cookie EVAR? Part 1 – Monday This will be a 3 part post as there will be an experiment ran @24 hrs. If you haven’t heard I am totally fascinated by Deb over at Smitten Kitchen. I follow her on twitter, I get RSS feeds from her website, she’s a contact of mine on Flickr and I would try just about anything she has cooked. The other day she posted leite’s consummate chocolate chip cookie. Her post was based on an article “Quest for the Perfect Chocolate Chip Cookie: Perfection? Hint: It’s Warm and Has a Secret” in The New York Times by David Leite. I have never even heard of David . . . → Read More: The best chocolate chip cookie EVAR? So it was Friday night and I was trying to keep myself busy while I awaited the return of KLT. 🙂 I had gone shopping to buy him some things to take make his new temporary pad in Nashville nicer and was really busy doing laundry. I decided that I would make up a couple of lasagnes in loaf pans and freeze them so he could bake them later. Now let me just say that KLT is very capable in the kitchen and really doesn’t need me to make meals for him. I just want to extend a bridge between the three homes and two states we are currently occuping. . . . → Read More: Cheater’s Lasagne So when I get home I have the wonderful surprise I have been waiting for, my new Breville Cafe Roma Espresso Maker ! A few weeks ago WOOT had a deal on a espresso maker but it was a little more than I wanted to pay and even though my poor little espresso maker(pretty much the 10yr old version of this, just imagine it more square and larger). Hey it was 10 years old and I did only pay $25 dollars for it, I am pretty sure I got my money’s worth. So last week WOOT had a deal on another Breville this time it was a little more affordable. . . . → Read More: and it continues + a Mocha |
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