Sherri

That would make a cool avatar. "Die, little pumpkin wannabee, DIEEEEEE!"

Dirty ones?

Hey Rmncwrtr, you found a new emoticon! I didn't see that before. I like! I'm in a very good moodz now.

ok, ok, maybe I was too hasty in my judgment. You're right, the moodz do follow a sort of progression. Something like: - "Did I drink all of my stash last night?" - "Oh good, there's that bottle..." - "I DID finish it last night!" - "Oops, my bad. There's another bottle on the shelf." - "Yaaay!"(see above) - "No, I won't 'shush', dammit. I'm enjoying my drink and I can celebrate as LOUD as I damn well please." - "Sorry, I shouldn't have cussed. I'm sorry. I'm so sorry. About the cussing. I think I learned it from that forum. Sit down and have a drink with me and I'll turn off the computer." - "I didn't know you were going to drink THAT much of it. You feeling okay?" - "Sweet dreams. Hope we left enough for tomorrow."

Where do they go in winter?

The moodz are kewwwwwwl! Now I feel like we can really communicate. Right now, I'm in a serene-and-ready-for-that-first-glass-of-wine-of-the-night mood, but I don't see a moodzy thingy for that. Something in between and (and ,if I have too many glasses...) Hmmmph. Just when I thought you were beginning to understand me.

Did your pumpkin win by eating all the others in the contest?? I love the pathetic frown on that last little guy. Classic victim mentality.

The roulette idea sounds fun. I like car games. I used to roadtrip with an Australian guy whose entire selection of music consisted of Midnight Oil's tapes and cd's, including a bunch of screechy bootlegged recordings from their early days playing in pubs around Australia. It was brutal. He's lucky there wasn't a gun in the car; I'd have shot HIM.

Wittle wabbit in the woods Wittle man by the window stood Saw a wabbit hopping by Helpwess as can be. "Help me, Help me," he said, "Before the hunter shoots me dead!" "Come on, Wabbit, Come inside. Safewy to abide."

Have fun out there, Rob! Better get it while you can. I was in Leavenworth yesterday and noticed things were staying a bit wet, even after two non-rain days.

ONE relationship is enough work and enough reward for me. If it failed, I think I'd prefer to be alone than to start over with a new one(s). Unless Archie's still on the market.

I've got powertools that can burn through money.

I'm a almost done with my undergrad in Pre-physical therapy. I have noticed that many climbers are into science, as well. Climbers are typically pretty smart people. Maybe science people are into climbing because it involves paying attention to details? Also, most people at Western WA Univeristy who are science majors are also the ones in the best shape. Maybe because they enjoy the outside (and are studying it) so naturally they go outside, exercise, and enjoy it. So precision, detailed work, love for the outdoors and healthy people mean potential for good rock climber? Just some thoughts on that.. Yeah, it does seem like we're heavy on the left-brained sort. Maybe it's not so much that climbers in general tend to be of the enginerd/scientific ilk but that these are the sort of climbers who are more likely to spend their days in front of computers and seek to connect with other climbers via online forums. I suck at science and math. I'm an artist and a woodworker.

You're welcome, Ken. It's nice to remember foods we connected to in some way or place. Hope you enjoy them!

I'd KNOW I was sick if I was looking at THAT in the terlit. It even spells, OH NO!

I'm no scientist, but I think he's referring to "Type 7." (Nothing we didn't already know, of course. But, interesting that the word "sausage" appears three times on a stool diagram.)

Do you have a recipe you prefer? I want to try making some momo's this winter. But thats more of a dumpling than pasta. Nice! Dumplings don't get the press they deserve; I'm afraid they're becoming extinct from our food lexicon. My theory for their disappearance is that because they aren't sold as a processed food--you actually have to make them yourself--people don't consider them as an option. Supermarkets sell everything from biscuits to bagels in almost any form imaginable:, frozen dough, oven-ready frozen, refrigerated, boxed, ready-to-eat, you name it. But where is the dumpling aisle? It took less then five minutes to make a batch of herbed dumplings last week; I spooned the batter into a simmering pot of homemade cream of celery soup, and let the steam and soup cook them to a moist, fluffy perfection. Folks don't know what they're missing.

I don't have my recipe on hand at the moment(I'm not at home), but this one from about.com is pretty close. Pittsburgh Perogies INGREDIENTS: 2 cups flour, plus extra for rolling dough 1/2 teaspoon salt 1 egg 1 Tablespoon oil 1/2 cup hot water butter and onions for sauteing ingredients for filling of your choice (potato & cheese filling recipe below) PREPARATION: Pierogi Dough To prepare the pierogi dough, mix together the flour and salt. Beat together the egg and oil, then add all at once to the flour mixture. Add 1/2 cup of very hot water and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor of dough hook for this, but be careful not to overbeat. Let the dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days. Prepare the Pierogies Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3" or 3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Homemade Pierogi Tips: If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Another variation adds sauerkraut to the potato filling. Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls It's great to do this in "production mode"- ie, get a couple friends to join you and spend an afternoon making as many as you can, everyone takes home a share to cook and/or freeze. The kitchen's going to be a mess anyways, whether you make one dozen or 10 dozen, so might as well get more eats out of the deal. These are also a dirt-cheap, stick-to-your ribs meal.

I'm heading down there next week... Thanks for the pictorial stokey! I'm ready for sun.

Or poor spelling.

6 lbs lost...Wooo-hoo, indeed! :tup: (Hmmm, sounds like it'll be harder to catch you now when I chase you around the kitchen. )

We could make them together. A peroghi party, of sorts.

That kind of language is going to get you kicked out of church camp, little Missy.

Homemade pasta is where it's at. I like making homemade peroghi's, stuffed with a little potato, cheese, and onion. They freeze well, too, so you get to enjoy the fruits of your labor for a long time to come.

:lmao: