Topic: WAYLAID (Read 12065 times)

Jrand73 · « **Reply #60 on:** July 12, 2011, 07:34:23 AM »

That was pretty funny DR JMK.....

Jrand73 · « **Reply #61 on:** July 12, 2011, 07:35:08 AM »

Page Three Cheaper By the Dozen Dance

JoseSPiano · « **Reply #62 on:** July 12, 2011, 07:36:14 AM »

Good Morning!

I'm up, I'm up... And I will be heading in shortly for our penultimate (I think, I hope) note and work session before we open on Thursday.

JoseSPiano · « **Reply #63 on:** July 12, 2011, 07:36:48 AM »

However, since we are basically "ahead of schedule", we will also be getting a jump on some of the understudy rehearsals today and tomorrow too.

JoseSPiano · « **Reply #64 on:** July 12, 2011, 07:37:12 AM »

HAPPY BIRTHDAY, DR CILLALIZ!!!!!

JoseSPiano · « **Reply #65 on:** July 12, 2011, 07:39:21 AM »

Quote from: Amy on July 12, 2011, 07:31:48 AM

I love brocolli, but I've never liked the way it's cooked in restaurants these days - steamed until it's bright green. That's just not quite cooked enough for me. It's too tough and stringy that way. I don't want it turned into a pile of mush either - I like it very slightly yellowed, so it's firm, but tender. I've been trying to lose a little weight for a family reunion that's happening mid-August. Mark and I wound up at a Famous Dave's for lunch last week, which doesn't sound very low-calorie, but I order the roasted chicken which comes with 2 sides, and corn on the cob. I chose the brocolli and green beans as my sides, skipped the corn bread muffin, since I don't like corn bread anyway, took most of the skin off the chicken and didn't put butter on anything. So, I think it was a pretty low-calorie meal. Who the HELL do I think I am, Bruce Kimmel all of the sudden? Anyway, I had to eat the brocolli like it was finger-food because it was so under-cooked (in my opinion) that it was tough and stringy and impossible to cut with a dull table knife. Next time I'll ask them to cook it longer.

If you do want to give broccoli a try at home, buy a package of frozen chopped broccoli. That should take care of the tough and stringy aspects.

And similar to DR JohnG's posting about Roasted Cauliflower, Roasted Broccoli is nice too. It can get a bit stinky in the kitchen as it's roasting, but it's quite a good way to make a green veggie brown.

ArnoldMBrockman · « **Reply #66 on:** July 12, 2011, 07:39:53 AM »

50

A Youngster

Hap Hap Slap-Happy Birthday CILLALIZ

JoseSPiano · « **Reply #67 on:** July 12, 2011, 07:40:10 AM »

Quote from: vixmom on July 12, 2011, 02:32:15 AM

thank you for the Arena links Jose - i wish i could see the show == how long will it run?

DR vixmom - Right now, the run is scheduled to end on October 2. (But there is room in the schedule for an extension. Or two.)

ArnoldMBrockman · « **Reply #68 on:** July 12, 2011, 07:40:49 AM »

Left Over From Yesterday

Does Max factor ?

JoseSPiano · « **Reply #69 on:** July 12, 2011, 07:45:34 AM »

Well...

I need to head in a little early to finish up some work - which I know I won't have time to get finished, but since it doesn't have to be done until next week, well... -I'm really trying not to procrastinate. Anyhoo...

Stay Cool.

Laters...

ArnoldMBrockman · « **Reply #70 on:** July 12, 2011, 07:49:23 AM »

Quote from: bk on July 12, 2011, 12:30:09 AM

And the word of the day is: TRIG!

And The Song Of The Day Is: TOP HAT,WHITE TIE AND TAILS

Cillaliz · « **Reply #71 on:** July 12, 2011, 08:02:49 AM »

Quote from: Druxy on July 12, 2011, 06:47:30 AM

Happy Birthday, Cillaliz!

Thanks DR Druxy

Cillaliz · « **Reply #72 on:** July 12, 2011, 08:03:04 AM »

Quote from: Jrand60 on July 12, 2011, 06:52:14 AM

Happiest of birthdays to DR CILLA LIZ!

Thanks JRand

Cillaliz · « **Reply #73 on:** July 12, 2011, 08:03:39 AM »

Quote from: Kerry on July 12, 2011, 07:05:05 AM

Happy Birthday to our DR Cillaliz!

Thanks Kerry

Cillaliz · « **Reply #74 on:** July 12, 2011, 08:04:52 AM »

Quote from: JMK on July 12, 2011, 07:06:04 AM

Happy Birthday, Cilla. Sue someone real good today.

LOL. I'm going to write a really good prehearing brief so I can get a client a green card.....and Edith and I are going to HuHot for lunch, where I will consume (among other things) many vegetables

Cillaliz · « **Reply #75 on:** July 12, 2011, 08:05:41 AM »

Quote from: JoseSPiano on July 12, 2011, 07:37:12 AM

HAPPY BIRTHDAY, DR CILLALIZ!!!!!

Thanks DR JOSE!!

Cillaliz · « **Reply #76 on:** July 12, 2011, 08:06:04 AM »

Quote from: ArnoldMBrockman on July 12, 2011, 07:39:53 AM

50

A Youngster

Hap Hap Slap-Happy Birthday CILLALIZ

Thanks DR Arnold

Cillaliz · « **Reply #77 on:** July 12, 2011, 08:06:53 AM »

Since we are always slightly off the rest of the world, we are having a cool day. After the heat we've had for the past few days it feels great

Ginny · « **Reply #78 on:** July 12, 2011, 08:30:44 AM »

TOD - broccoli has always been my favorite green vegetable, but blood thinners dictate that I limit my consumption of it. Green beans, prepared correctly, have become my new fave and raw carrots have replaced chips alongside my homemade sandwiches.

MBarnum · « **Reply #79 on:** July 12, 2011, 08:32:25 AM »

Quote from: Jrand60 on July 12, 2011, 07:07:57 AM

TCM is full of the Sam Katzman jukebox musicals this morning.....Georgie Jessel is singing at the Bop In Club....

Keep a look out for my late friend Joe Lanza. He is a dancer in almost all of those films! He is a good looking, short Italian who always dances with a tall blonde with short hair piled on top.

MBarnum · « **Reply #80 on:** July 12, 2011, 08:36:09 AM »

A very happy birthday to you DR Cillaliz!!

MBarnum · « **Reply #81 on:** July 12, 2011, 08:37:12 AM »

That roasted cauliflower recipe sounds delic! I shall try it...although I have very little luck in cutting my cauliflowers into florets. I usually end up with a big mess.

MBarnum · « **Reply #82 on:** July 12, 2011, 08:43:14 AM »

TOD:

I love most all vegetables, with corn and peas at the top of the list followed closely by asparagus and spinach. As a kid my favorite was Swiss chard.

One of my favorite ways to cook a veggie is cabbage cooked in oil.

The only vegetables that I can think of that I am not very fond of are Lima beans and raw onions 9but I will still eat them, if need be. Everything else is good.

JMK · « **Reply #83 on:** July 12, 2011, 08:45:08 AM »

I couldn't stand asparagus until DW Wife Betsy cooked it fresh for me. My mother being of her generation only used to foist canned, slimy asparagus off on us and I couldn't abide it.

JMK · « **Reply #84 on:** July 12, 2011, 08:53:16 AM »

I arrived at my church gig this morning to a narthex full of teens. They leave today for their mission trip to Chicago and (JR, prepare yourself) Purdue.

Laura · « **Reply #85 on:** July 12, 2011, 09:11:08 AM »

Oh, yes, fresh asparagus. Yum.

elmore3003 · « **Reply #86 on:** July 12, 2011, 09:16:49 AM »

A successful day at Toyland except the copier-printer still refuses to work well and will not feed heavy card stock, a new complication. The paper is delivered, the Act One notes on second edits have been scanned and sent, and I've printed out for proofing the Finale Ultimo and Overture.

I think I will do a few second edits for the Act Two numbers and then head home.

Jrand73 · « **Reply #87 on:** July 12, 2011, 09:40:12 AM »

Thank goodness I won't be able to hear them from here, DR JMK....I hope.

JMK · « **Reply #88 on:** July 12, 2011, 09:53:48 AM »

Quote from: elmore3003 on July 12, 2011, 09:16:49 AM

A successful day at Toyland except the copier-printer still refuses to work well and will not feed heavy card stock, a new complication. The paper is delivered, the Act One notes on second edits have been scanned and sent, and I've printed out for proofing the Finale Ultimo and Overture.

I think I will do a few second edits for the Act Two numbers and then head home.

I think you should replace the Overture with the Finale Ultimo just to be contrary.

JMK · « **Reply #89 on:** July 12, 2011, 09:54:22 AM »

Quote from: Jrand60 on July 12, 2011, 07:34:23 AM

That was pretty funny DR JMK.....

". . .am I right, ladies?"

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Author Topic: WAYLAID (Read 12065 times)

Cillaliz

Cillaliz

Cillaliz

Cillaliz

Cillaliz

Cillaliz

Cillaliz

MBarnum

MBarnum

MBarnum

MBarnum