Good morning Vagabonds.Guess we are going to have a good week with the temp going up to the high 40’s. The normal temp for this time of year is usually 43 degrees.Don’t forget to change your clocks tonight.
Howdy Vagabonds..Morning sky has begun to lighten up and I can see details outside. Alas and alack tomorrow morning we’ll not see this until 7..I bid you all a really nice weekend and catch you all tomorrow..ttfn
It got up to 55 yesterday, and down to 39 during the night! Hooray!!!!
The digits in my age add up to 7, which in turn adds up to 7.
Our younger daughter has to fly to Sao Paulo for a trade show. She flew out of San Diego to Dallas. The next flight was cancelled. So, not sure if she will be on tonight’s flight to Brazil, or will go to Miami, then on to Brazil this morning.What is with Dallas? Everyone has been stuck there because of weather somewhere else, or mechanical. Bummer. Too bad they can’t visit with you, David. :))
Rita, I guess they have to get stuck somewhere, and Dallas being the huge hub that it is seems to be the airport of choice. (2nd biggest after O’Hare, I think)
The digits in my age add up to 10, which in turn adds up to 1. Do I get a prize for “acing” it?
I’m making pork noodle soup this evening. An old family recipe with soy sauce and lots of onions. Come on over if you want to try it (and our low 70’s temps).
Raining. Probably keep most of the people home today. Plus the time change. And I have such a great sermon prepared too!(Kidding!)
Saw the Disney film “John Carter” on TV last night. What a bummer, glad I didn’t pay to go see it. I really enjoyed the books by Edgar Rice Burroughs, but this just didn’t come close.
Good morning Vagabonds.We are going to have a warming trend this week as the temps get up to more normal for this time of year which is mid 40’s. It may make 50 and help melt some of this snow and ice.
Happy birthday, Arye. Sorry I am so late to the party.
Rita, I use an approx 2 lb pork roast – shoulder, rump, etc. doesn’t matter – in a crock pot. Cover with water, add about 1/2 cup soy sauce and a large onion cut up into strips. Simmer for about 5 hours until the meat is fork tender. Remove meat from broth & skim off the fat. Separately cook Chinese egg noodles until tender. Serve in a soup bowl with noodles, pulled apart meat, and broth with onions. My mom used to scramble an egg and cut into strips for garnish, but I have also had sliced hard boiled egg and/or chives on top. It is one of my family’s favorite recipes. (The other being Mom’s raw cranberry relish, but I’ll wait until next Thanksgiving to share that one.) The leftover roast makes great sandwiches, too.
woodworker318 over 9 years ago
Good morning Vagabonds.Guess we are going to have a good week with the temp going up to the high 40’s. The normal temp for this time of year is usually 43 degrees.Don’t forget to change your clocks tonight.
Dkram over 9 years ago
Howdy Vagabonds..Morning sky has begun to lighten up and I can see details outside. Alas and alack tomorrow morning we’ll not see this until 7..I bid you all a really nice weekend and catch you all tomorrow..ttfn
davidf42 over 9 years ago
Morning, Village!
Froze again last night.
arye uygur over 9 years ago
Good morning, Vagabonds. Tomorrow is my birthday. The digits for my age add up to 13, which in turn add up to 4.
MontanaLady over 9 years ago
Good Morning, Vagabonds,
It got up to 55 yesterday, and down to 39 during the night! Hooray!!!!
The digits in my age add up to 7, which in turn adds up to 7.
Our younger daughter has to fly to Sao Paulo for a trade show. She flew out of San Diego to Dallas. The next flight was cancelled. So, not sure if she will be on tonight’s flight to Brazil, or will go to Miami, then on to Brazil this morning.What is with Dallas? Everyone has been stuck there because of weather somewhere else, or mechanical. Bummer. Too bad they can’t visit with you, David. :))
JanLC over 9 years ago
Good morning, Vagabonds.
Rita, I guess they have to get stuck somewhere, and Dallas being the huge hub that it is seems to be the airport of choice. (2nd biggest after O’Hare, I think)
The digits in my age add up to 10, which in turn adds up to 1. Do I get a prize for “acing” it?
I’m making pork noodle soup this evening. An old family recipe with soy sauce and lots of onions. Come on over if you want to try it (and our low 70’s temps).
MontanaLady over 9 years ago
Hey, Jan, that soup sounds intriguing! Do you use pork shoulder, or ground pork? I’ll be by tonite! :))
davidf42 over 9 years ago
Rita, they’d be very welcome. Dallas is about a five hour drive from here.
davidf42 over 9 years ago
Morning, Village!
Happy 76 birthday, Arye!
Raining. Probably keep most of the people home today. Plus the time change. And I have such a great sermon prepared too!(Kidding!)
Saw the Disney film “John Carter” on TV last night. What a bummer, glad I didn’t pay to go see it. I really enjoyed the books by Edgar Rice Burroughs, but this just didn’t come close.
Dkram over 9 years ago
Good morning Vagabonds..We lost our morning light, 7 o’clock and it’s just barely getting light outside..Y’all have a good day..ttfn
woodworker318 over 9 years ago
Good morning Vagabonds.We are going to have a warming trend this week as the temps get up to more normal for this time of year which is mid 40’s. It may make 50 and help melt some of this snow and ice.
MontanaLady over 9 years ago
Good Morning, Vagabonds,
Glad you are thawing out a bit, Arthur! We got up to 55 yesterday! Yahoo!
HAPPY BIRTHDAY Arye! Or, was that 67 instead of 76?
JanLC over 9 years ago
Good evening, Vagabonds.
Happy birthday, Arye. Sorry I am so late to the party.
Rita, I use an approx 2 lb pork roast – shoulder, rump, etc. doesn’t matter – in a crock pot. Cover with water, add about 1/2 cup soy sauce and a large onion cut up into strips. Simmer for about 5 hours until the meat is fork tender. Remove meat from broth & skim off the fat. Separately cook Chinese egg noodles until tender. Serve in a soup bowl with noodles, pulled apart meat, and broth with onions. My mom used to scramble an egg and cut into strips for garnish, but I have also had sliced hard boiled egg and/or chives on top. It is one of my family’s favorite recipes. (The other being Mom’s raw cranberry relish, but I’ll wait until next Thanksgiving to share that one.) The leftover roast makes great sandwiches, too.