Topic: WELL! (Read 7622 times)

TCB · « **Reply #120 on:** February 03, 2012, 06:25:19 PM »

Page Five!

Cillaliz · « **Reply #121 on:** February 03, 2012, 06:25:31 PM »

Cool! Downloaded it

Jane · « **Reply #122 on:** February 03, 2012, 06:27:34 PM »

Thanks George.

bk · « **Reply #123 on:** February 03, 2012, 06:27:41 PM »

Muse Margaret has heard all the additions and likes them all, so I'm done with my part of the proofing and fixing. She also reread the last chapter with the cuts I suggested and she was totally in agreement that each of those paragraphs were unnecessary and slowed down the flow to the end of the book.

TCB · « **Reply #124 on:** February 03, 2012, 06:29:22 PM »

Hmmm, some people are apparently confused by my Baby Bacon picture from Jack-in-the-Box. It is now on my Facebook site. I put it there -- Because I can.

Cillaliz · « **Reply #125 on:** February 03, 2012, 06:37:32 PM »

Yes, it's a bit strange.

TCB · « **Reply #126 on:** February 03, 2012, 06:38:20 PM »

G'night!

George · « **Reply #127 on:** February 03, 2012, 06:43:22 PM »

TAO's production of "A Bucket of Blood" has a trailer!!

Jennifer · « **Reply #128 on:** February 03, 2012, 06:46:33 PM »

Quote from: Jane on February 03, 2012, 05:28:49 PM

I'm very excited about the free Nook book I ordered today, WINSTON'S WAR: A NOVEL OF CONSPIRACY by Michael Dobbs.
http://www.barnesandnoble.com/w/winstons-war-michael-dobbs/1100202356?ean=9781402249211

I went to look at this on amazon and it would not show up unless i changed my account from Canada. I guess Canadians are not allowed to buy i

Jennifer · « **Reply #129 on:** February 03, 2012, 06:57:23 PM »

Here's the recipe i am going to try:

http://www.kraftcanada.com/en/recipes/peanut-butter-fudge-swirl-113066.aspx

What You Need

1-1/4 cupsOreo Baking Crumbs

1/4 cupnon-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

1/4 cupKraft Smooth Peanut Butter

1-1/2 cups thawed Cool Whip Whipped Topping

3 Tbsp. chocolate fudge dessert topping

Make It

MIX crumbs and margarine; press onto bottom and up side of 9-inch pie plate to form crust. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Whip until blended.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

Jane · « **Reply #130 on:** February 03, 2012, 07:00:11 PM »

Quote from: Jennifer on February 03, 2012, 06:46:33 PM

Quote from: Jane on February 03, 2012, 05:28:49 PM
I'm very excited about the free Nook book I ordered today, WINSTON'S WAR: A NOVEL OF CONSPIRACY by Michael Dobbs.
http://www.barnesandnoble.com/w/winstons-war-michael-dobbs/1100202356?ean=9781402249211

I went to look at this on amazon and it would not show up unless i changed my account from Canada. I guess Canadians are not allowed to buy i

Sorry.

Jane · « **Reply #131 on:** February 03, 2012, 07:00:35 PM »

'night

KevinH · « **Reply #132 on:** February 03, 2012, 07:01:29 PM »

BK--do you know when your book will be published?

George · « **Reply #133 on:** February 03, 2012, 07:06:51 PM »

Quote from: Jennifer on February 03, 2012, 06:57:23 PM

Here's the recipe i am going to try:

http://www.kraftcanada.com/en/recipes/peanut-butter-fudge-swirl-113066.aspx

What You Need

1-1/4 cupsOreo Baking Crumbs

1/4 cupnon-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

1/4 cupKraft Smooth Peanut Butter

1-1/2 cups thawed Cool Whip Whipped Topping

3 Tbsp. chocolate fudge dessert topping

Make It

MIX crumbs and margarine; press onto bottom and up side of 9-inch pie plate to form crust. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Whip until blended.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

Sounds good...but only a 1/4 cup of peanut butter? You'd think that there should be more. And if you wanted it to be a little easier, you could buy the chocolate pie crust separately. I've had those and they are very good. I've never seen Oreo Baking Crumbs for sale as its own product, at least, not here in the US.

George · « **Reply #134 on:** February 03, 2012, 07:10:59 PM »

And now, I must be off. My sister's boyfriend is supposed to be coming over to bring me a new router. I need to get some cash to pay him for it.

Be back later!

Cillaliz · « **Reply #135 on:** February 03, 2012, 07:52:46 PM »

Tonight I went upstairs and there on the futon I struggled to get upstairs last weekend were all three cats in a row. I burst out laughing. They have never done that before. Guess moving it upstairs was the right move

Cillaliz · « **Reply #136 on:** February 03, 2012, 08:03:15 PM »

The rain has turned to sleet. Hmmmm

Laura · « **Reply #137 on:** February 03, 2012, 08:18:25 PM »

Are they still there, Cillaliz? Because I think we'd like a photo.

Cillaliz · « **Reply #138 on:** February 03, 2012, 08:39:10 PM »

No, as soon as I came downstairs to get the camera, Ricky followed me. They really do like it though and I'm sure I'll have more chances for photos. I can't wait until I have time to really redo the room. This weekend I have to do an appeal petition and clean the house well enough for my parents to stay here

Cillaliz · « **Reply #139 on:** February 03, 2012, 08:41:16 PM »

I think it may be snowing. They changed our forecast from 10-12 inches to 3 inches. I'm hoping the storm goes a little north and we'll get more snow

John G. · « **Reply #140 on:** February 03, 2012, 09:08:41 PM »

Cillaliz, I hope you get your snow. Meanwhile, we have a thunderstorm going like crazy outside. But after four hours of cleaning house, I'm ready to get some sleep.

Night, all.

Cillaliz · « **Reply #141 on:** February 03, 2012, 09:26:08 PM »

Stay safe John G!!

bk · « **Reply #142 on:** February 03, 2012, 09:35:22 PM »

Kevin, probably mid to late April if everything goes very smoothly from here on in. My plan is to start the design work with Grant in about two weeks. That usually takes a week between the design and proofing everything.

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Author Topic: WELL! (Read 7622 times)

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