|
Post by dEz on May 15, 2006 6:48:08 GMT -5
Pho?
|
|
|
Post by dEz on May 15, 2006 6:49:49 GMT -5
the fray
|
|
|
Post by TheMasterGeek on May 15, 2006 7:05:34 GMT -5
A
|
|
|
Post by Insane Troll Logic on May 15, 2006 7:07:12 GMT -5
WakeUpRonBurgundyPart1
|
|
|
Post by PyleansDontLeaveMe on May 15, 2006 13:59:38 GMT -5
Philadelphia is the capital of idiots
|
|
|
Post by TheMasterGeek on May 15, 2006 14:06:15 GMT -5
Sports Writing Jobs
|
|
|
Post by dEz on May 15, 2006 15:10:40 GMT -5
Schwarzenegger
|
|
|
Post by tjaman on May 15, 2006 18:58:26 GMT -5
Graduation Day The drone of “Pomp and Circumstance,” the donning of caps and gowns, the students’ reflection speeches, the celebratory gatherings-- it could mean a variety of things, but this time it’s graduation day. It’s the day that most seniors anticipate and possibly dread a little. Some students even have countdowns. It’s the end of one chapter in life and the start of the next. Graduation, though, is a great time to enjoy good good and the company of good friends. Benjamin Rush, a Philadelphia scientist and statesman, and Thomas Jefferson can be thanked for the system of mass education supported by the public. However, in the beginning, American education was not a system, according to the website provided by the History Channel. It was a collection of traditions both local and private instead. In the early 1800s, reformers of education grew steadily troubled by the nonexistence of any formal system in the schools. This was especially true with the elementary schools. The reformers believed that education could turn every child into a literate citizen full of virtue, and that this education should be free and available to everyone. Over the next hundred years, one of the most dramatic aspects of American education was the increase in high school attendance. Higher education was a prominent national resource by 1900. Mass higher education started in the 1950s and 1960s. While the cap and gown that is worn during the graduation ceremony may not be the most fashionable or flattering, it is heavily rooted in European tradition dating back to the early 14th Century. According to the graduation booklet put out by Minot State University, warm gowns and hoods were useful to scholars and teachers in keeping out the cold of unheated buildings. Skull caps were eventually replaced with the mortarboard caps worn today. The mortarboard possibly came from the squarish cap worn by the masons of the Middle Ages. Another theory is that the mortarboard was shaped to symbolize the shape of the books which occupied so much time of the scholar. Whether you’re participating in commencement exercises or showing your support for a graduate from the stands, celebrate graduation day with good grub and great friends. By Jill Hambek
Crispy Chicken Wings 2 pounds chicken wings 1/2 cup butter or margarine, melted 1/4 teaspoon garlic powder 1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper
Cut chicken wings into three sections, discarding wing tips. In a shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on a greased baking sheet. Bake at 350 degrees for 50-60 minutes or until juices run clear. Yield: about 20 appetizers Recipe courtesy of Nancy Lesky, La Crosse Wisconsin
Hot Cheese Dip 2 cups (8 ounces) shredded mozzarella cheese 2 cups (8 ounces) shredded sharp cheddar cheese 2 cups mayonnaise 1 medium onion, minced 1 can (4 ounces) chopp ed green chilies, drained 1-1/2 ounces sliced pepperoni 1/2 cup sliced ripe olives Rye chips, crackers or fresh vegetables
In an ungreased shallow baking dish or pie plate, combine the first five ingredients. Top with pepperoni and olives. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Serve with rye chips, crackers, or fresh vegetables. Yield: 24 servings Recipe courtesy of Ardyce Piehl, Wisconsin Dells Wisconsin
Soft Pretzels 2 packages (1/4 ounce each) active dry yeast 2 cups warm water (110 degrees to 115 degrees) 1/2 cup sugar 2 teaspoons salt 1/4 cup butter or margarine, softened 1 egg 6-1/2 to 7-1/2 cups all-purpose flour 1 egg yolk 2 tablespoons water Coarse salt, optional
In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter, and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl lightly with foil; refrigerate for 2-24 hours. Punch dough down and divide in half. On a lightly floured surface, cut each h alf into 16 equal pieces. Roll each piece into a 20-inch rope. Shape into the traditional pretzel shape and place on a greased baking sheet. In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes or unitl brown. Yield: 32 pretzels Recipe courtesy of Karen Stewart-Linkhart, Xenia Ohio
Cucumber Party Sandwiches 1 can (8 ounces) cream cheese, softened 1/2 envelope (2 teaspoons) dry Italian salad dressing mix 2 tablespoons mayonnaise 30 slices snack rye bread 30 thin slices cucumber Fresh dill sprigs
In a bowl, combine the cream cheese, dressing mix, and mayonnaise. Allow to stand for at least 30 minutes. Spread on rye bread. Top with a slice of cucumber and a sprig of dill. Cover and refrigerate until serving. Yield: 30 appetizers Recipe courtesy of Rebecca Rose, Mount Washington Kentucky
Fresh Salsa 2 cans (4 ounces each) chopped ripe olives, drained 2 cans (4 ounces each) chopped green chilies 3 green onions with tops, finely chopped 3 to 4 firm tomatoes, finely chopped 2 to 3 tablespoons oil and vinegar dressing or bottled Italian dressing 2 tablespoons minced fresh cilantro or parsley Tortilla chips
Combine olives, chilies, onions, tomatoes, and dressing. Cover and refrigerate overnight. Add cilantro; mix gently. Serve with tortilla chips. Yield: about 6 cups Recipe courtesy of Pam Friesen, Merced California
Ooey-Gooey Peanut Butter-Chocolate Brownies 3/4 cup fat-free sweetened condensed milk, divided 1/4 cup butter or stick margarine, melted and cooled 1/4 cup fat-free milk 1 (18.25 ounce) package devilÕs food cake mix 1 large egg white, lightly beaten Cooking spray 1 (7-ounce) jar marshallow creme 1/2 cup jpeanut butter chips 1. Preaheat oven to 350 degrees. 2. Combine 1/4 cup condensed milk, butter and next 3 ingredients (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin). 3. Bake at 350 degrees for 10 minutes. Combine 1/2-cup condensed milk and marshallow creme in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack. Yield: 2 dozen (serving size: 1 brownie) CALORIES 176 (25% from fat); FAT 5g (sat.2.1g, mono 1.6g, poly1.1g); PROTEIN 2.6g; CARB 29.9g; FIBER 0.8g; CHOL 6mg; IRON 0.8mg; SODIUM 212mg; CALC 30mg. Recipe courtesy of an anonymous source, apparently
|
|
|
Post by dEz on May 15, 2006 19:03:30 GMT -5
Wha' the ...
*Wonders how chicken got in with the graduation story*
.
-----------------------------
From: <******@aol.com> To: <karen@ur2creative.com> Subject: Re: Web Development / Inquiry Request Date: Monday, May 15, 2006 7:18 PM
The wait list sounds good. We will continue to shop around, however we really liked your finished product (website review).
However, please contact me in June when you free up. Thanks *****
|
|
|
Post by tjaman on May 15, 2006 19:10:42 GMT -5
It was a food page item. It has narrative and recipes.
|
|
|
Post by dEz on May 15, 2006 19:12:36 GMT -5
|
|
|
Post by dEz on May 15, 2006 19:13:51 GMT -5
Every time I touch my Outlook Express, it copies the email up. So I always have the last email up on my clipboard. I have never figured out why this happens.
I never actually do a copy action. So -- someone 'splain this occurance.
|
|
|
Post by dEz on May 15, 2006 19:15:07 GMT -5
I also need to know how Kevee got just an "A" on his clip board. I mean that's a real time saver ...
|
|
|
Post by TheMasterGeek on May 15, 2006 21:28:07 GMT -5
I also need to know how Kevee got just an "A" on his clip board. I mean that's a real time saver ...
I'll never tell.
|
|
|
Post by TheMasterGeek on May 16, 2006 0:07:28 GMT -5
I'm tired of being what you want me to be Feeling so faithless lost under the surface Don't know what you're expecting of me Put under the pressure of walking in your shoes (Caught in the undertow just caught in the undertow) Every step that I take is another mistake to you (Caught in the undertow just caught in the undertow)
[Chorus] I've become so numb I can't feel you there I've become so tired so much more aware I'm becoming this all I want to do Is be more like me and be less like you
Can't you see that you're smothering me Holding too tightly afraid to lose control Cause everything that you thought I would be Has fallen apart right in front of you (Caught in the undertow just caught in the undertow) Every step that I take is another mistake to you (Caught in the undertow just caught in the undertow) And every second I waste is more than I can take
[Chorus] I've become so numb I can't feel you there I've become so tired so much more aware I'm becoming this all I want to do Is be more like me and be less like you
And I know I may end up failing too But I know You were just like me with someone disappointed in you
[Chorus] I've become so numb I can't feel you there I've become so tired so much more aware I'm becoming this all I want to do Is be more like me and be less like you
[Chorus] I've become so numb I can't feel you there I'm tired of being what you want me to be I've become so numb I can't feel you there I'm tired of being what you want me to be
|
|