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Author Topic: SUCCESS D'ESTIME  (Read 39899 times)

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bk

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SUCCESS D'ESTIME
« on: October 23, 2003, 12:39:10 AM »

Hello.  Post away, dear readers, and if you missed any of yesterday's posts, simply click on yesterday's post thread (located below - it will always have the title of the day's notes on it).  Have fun! 8)
« Last Edit: October 24, 2003, 12:30:42 AM by bk »
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bk

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Re:SUCCESS D'ESTIME
« Reply #1 on: October 23, 2003, 12:42:57 AM »

And don't CHEAT.  Read the notes if you haven't - they contain VITAL information.
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George

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Re:SUCCESS D'ESTIME
« Reply #2 on: October 23, 2003, 12:50:38 AM »

I was in the middle of composing a post and previewing it when I got a message that I could not post!  It's now the next day and I was locked out of the previous day.  Even though I was not composing in Word, I still was smart and copied my post.  Here it is (don't get too excited, it's not profound or anything):

I, too, am going to need some time to get used to the new style of the website.  When changes happen at work, a lot of people get in an uproar about it (and for no real good reason) and complain for a long time (also, for no real good reason).  I'm one of the few who go around saying, "Just keep telling yourself that change is good."  So, on that note (B-flat):

[move=left,scroll,6,transparent,100%]C H A N G E   I S   G O O D ! ![/move]
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S. Woody White

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Re:SUCCESS D'ESTIME
« Reply #3 on: October 23, 2003, 01:04:40 AM »

When the mini-series ran on the Sci-Fi channel last year (or was it earlier this?), I regularly referred to it as Tooked.

Let's see, when it comes to French food I really do enjoy a good pate.  A duck confit can be wonderful, but care has to be taken with the salting during the preservation stage as it can get heavyhanded and distasteful.

My favorite Italian dish is good caneloni, stuffed with savory ricotta and smothered in red sauce, with a meatball or two on the side.  Mexican is somehow similar, at least in shape: encheladas, filled with shredded chicken and covered with a good salsa verde.  I may have to grow my own tomatillos for this salsa when we get to Delaware, as the jarred stuff has a metalic off-taste.

Greek?  How about that soup, avgo lemono I think it is called.  Chicken stock and shredded chicken and cooked rice, to which is added beaten egg and lemon juice.  The egg cooks in the soup, in the same way Chinese egg drop soup is made, but the lemon makes it totally different and wonderfully Greek.

As Rachel Ray would say, "Yum!"
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Re:SUCCESS D'ESTIME
« Reply #4 on: October 23, 2003, 01:20:12 AM »

Continuing from yesterday's notes...

VISIT FROM A TALLER MAN, Part Two:

Dad arriving on the late side Tuesday morning was just the beginning of the bad news for der Brucer.  It was more tenish, not nineish, when Dad pulled up in his truck.  By that time, der Brucer had been on the phone most of the morning, and his disposition was getting worse by the minute.  "Look, just get the dogs on their leashes to meet your dad, I'm busy," was all he would tell me.

There's something about trying to control four excitable dogs on leashes that leaves much to be desired.  Bonnie and Buster quickly figured out how to tangle themselves in their own leases, or alternately wrap themselves around me.  Marty, big monster-dog that he is, just as quickly decided that every tree, bush, and blade of grass in both our yard and the neighbors needed to be marked as territory.  Mikey, the little bubble butt terrier, simply decided that my father needed to be barked at.  Fortunately, Dad had followed my "Tails" stories and had expected them to be like this.  He found an extra-stout rope, which he tied to the running board on his truck (shady side, of course), and we were able to tie the leashes to the other end and leave the dogs to their own now limited devices.

The plan was to get as many boxes of what is called "media" sent through the USPS (that's United States Postal Service to the initially non-fluent) to the new address in Delaware.  Der Brucer had decided this would be the best course of action because of a comment that the estimate specialist from the moving company had made, that there were at least eighty boxes of books, CDs, DVDs, and so on and on, and that most of our weight would come from those boxes.  Technical Engineer that der Brucer is, a better way of spending our money had to be found, and it turned out that the USPS could indeed give us a better rate.

The bad news is that der Brucer had somehow communicated that he would be looking into this to Mr. Estimates.  So, while Dad and I were loading the boxes that had already been packed onto Dad's truck, der Brucer was finding out that said Mr. Estimates had told his company not to bother with us as customers, since we were trying to cut down the costs.  This is what der Brucer was only now finding out on the phone, a full week after Mr. Estimates had visited our home.  We were suddenly without a moving company.

What we ended up deciding was to take the first load to the post office and ship them eastward, where der Brucer's son-in-law could then transfer them into the new house, assuming they got there before we did.  The second truckload, Dad offered, could be taken back north with him, to be mailed in our direction later.  This at least sounded like a plan of some kind, and lacking any better plan we went with it.

It didn't take long for the next part of der Brucer's lousy day to get in low gear, as can happen so easily when the Postal Service is involved.  The head clerk, a stout fellow indeed, directed us to the loading dock in back of the Post Office, where we loaded the boxes into carts to be taken in and weighed.  Der Brucer, who had numbered each box and knew which ones he wanted to be sent according to which insurance rate, offered to have the boxes separated, but the head clerk said that it wouldn't be necessary.  When we had finally loaded all the boxes into the carts, they were wheeled into the back of the Post Office, into the "employees only" section.  And, at this exact moment, the head clerk announced that he was going to lunch, and that someone would get around to helping us in about a half hour or so.

Dad and I took the time to chat.  There were family members that we are both fond of, and other family members that we agreed don't deserve such fondness.  We talked about my chronic depression and how I probably inherited it from Mom, and he admitted that my sister also occasionally has problems; since she and I aren't communicating these days, he agreed to urge her to seek medical help and medication.  Hey, it's a biochemical imbalance, nothing to be ashamed of.

At one point, he watched me walk towards der Brucer, who was dealing with the other Post Office clerks, and when I came back Dad revealed that my gait and stature reminded him of Frank, his brother and my uncle.  It was something I never could have known about, and it touched me greatly to be linked into the family in yet another way.

Meanwhile, der Brucer was growing increasingly frustrated with the Post Office clerks.  It was bad enough that the carts they had given us to load the boxes into were of the cloth-sided kind, so that a box weighing up to seventy pounds had to be picked up by reaching about three feet down over the sides of the cart and then lifting up, a marvelous way to throw out one's back.  The boxes then had to be weighed on a scale that rested at chest height, about four feet above the ground.  Then, after the proper postage was affixed to each box, it had to be put back into a cart, same construction as before, and then loaded onto a pallet, requiring the repetition of the exact same lifting procedure that would have caused OSHA to scream bloody murder the first time around.  The inefficiency of the entire operation was beyond der Brucer's ability to understand.

But his day was to get even worse!

To Be Continued...
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George

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Re:SUCCESS D'ESTIME
« Reply #5 on: October 23, 2003, 01:25:36 AM »

Yesterday Joy asked:

What did you do to make yourself melt away like that?  Was that on purpose?

Since it was yesterday, I can't "quote" the post, so I copied and pasted.

First of all, it was on purpose.  It was an all (for the most part) liquid meal replacement weight loss program.  It was like Optifast but not as calorically restrictive.  There was no upper limit of calories that we could consume but we could not have less than 1000 calories a day, otherwise they'd have to do medical testing to make sure that our bodies didn't go into starvation mode.  On the average, I ate 1,200-1,600 calories a day and still lost weight.  Overall, I lost 120 lbs ... although the program is no longer offered in Olympia (they drove down from Seattle) and I've gained some (but not all!) back.
« Last Edit: October 23, 2003, 01:31:21 AM by George »
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Jrand69

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Re:SUCCESS D'ESTIME
« Reply #6 on: October 23, 2003, 03:30:17 AM »

Here it is Thursday and Day Two of the NEW board.  How exciting.

Karma - okay.  That will be fun!

I liked Taken in part - I thought some of the actors were good, and of course some weren't.

No TOD?  ???

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Michael

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Re:SUCCESS D'ESTIME
« Reply #7 on: October 23, 2003, 04:57:55 AM »

Chinese: almost anything
Thai: Pad Thai
Italian: Chicken Marsala
Greek: Souvalki or Yero sandwhiches
American: Pizza
Jewish: Matzoah Ball Soup
French Canadian: Poutine
Montreal: Smoke Meat (different than Pastarami and corn beef and just as good or even better!)
Austian: Weiner Schnitzle (sp?)
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Michael

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Re:SUCCESS D'ESTIME
« Reply #8 on: October 23, 2003, 05:03:58 AM »

oh I forgot when I was orphan I liked the following:

Hot sausage and mustard!
Cold jelly and custard!
Pease pudding and saveloys
A great big steak --Fried, roasted or stewed.
Piled pieahes and cream , about six feet high!
Don't care what the food looked like --Burned!-Underdone!-Crude
Three banquets a day -- my favourite diet!

The only thing I didn't like was  gruel
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Ben

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Re:SUCCESS D'ESTIME
« Reply #9 on: October 23, 2003, 05:27:03 AM »

Hi, Gang,

Day two and we continue. I just got back from finishing yesterdays notes. I still have to go to the Technical board and see if my map question was answered, and I have to go to the map to see if my Pin is there. I'll try to find a small picture of myself to post but it will take a few days. I actually have Saturday and Sunday to myself from now until the end of the year. No more overtime!!! Hoo and Ray. I can sleep on Saturday and then get up and post and play on this fun board (Ant will be out on Long Island clowning around for young children).

On to the days topic

Chinese: Chicken w/Chinese Eggplant

Italian: Almost anything, a good eggplant or chicken parmesan gets my taste buds hopping. Also Chicken Marsala is high on the list

Greek: Don't eat much Greek food, not that it's unavailable in NYC but when I go to my Greek diner on the corner, I can always order Spinach Pie

American: A good, juicy cheeseburger

Jewish: I love good holiday desserts/snacks like homentashen (is that spelled right asks the non-Jew?)

French: In the fall or winter a good Cassoulet is stick to the ribs food. A light pate is also a favorite. After the meal, a fine plate of French cheese makes me feel good.

That's it for food now. I need to get back to work. I'll be back (says the Governator)
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Jrand69

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Re:SUCCESS D'ESTIME
« Reply #10 on: October 23, 2003, 05:35:06 AM »

How did I read the notes and miss the TOD?   :o

Hmmmmmmm....from French food, I don't know, so I will pass on that one.  And I don't know from Jewish food either.  ::)

Italian - Spaghetti alfredo with chicken breasts.

Mexican - a taco will do fine, a soft chicken taco.

Chinese - General Taos Chicken.

Hmmmm - I am beginning to see a pattern.

Greek - chicken gyros!

American - Meat loaf with mashed potatoes and green beans and ice cream for dessert!

Now I am hungry!
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Ben

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Re:SUCCESS D'ESTIME
« Reply #11 on: October 23, 2003, 05:50:49 AM »

Mr. Orr, you are indeed, out in the middle of the Atlantic Ocean on the map! You must be tired of paddling to keep afloat, not to mention a bit cold in the mid-October water. At least you have a pin. I, alas, do not have one yet. But then, therer are fifty-five (55!) registered members and only 18 of them have mapped themselves, including one in the Scandanavian region!
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Craig

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Re:SUCCESS D'ESTIME
« Reply #12 on: October 23, 2003, 06:37:38 AM »

Now here's an interesting "game" to play this evening..  We all get "jazzed" if we are the first post of the day... So now that the threads get locked each day - who gets to be the LAST poster of the day?  Will it be Jason, will it be Bruce, will it be TD - Que Sera, Sera!
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Ben

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Re:SUCCESS D'ESTIME
« Reply #13 on: October 23, 2003, 06:43:56 AM »

I doubt that it will ever be me since I'm asleep when many of you late nighters are happily posting away
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William E. Lurie

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Re:SUCCESS D'ESTIME
« Reply #14 on: October 23, 2003, 06:50:56 AM »

Okay... I have a reputation on this here site of being negative at times.  Well here goes: I was under the impression that the new site would look the same as the old site with the changes being internal instead of external.  The daily notes page meets this criteria, but I really don't like the message pages.  They are just too "cutesy" and take a lot longer to navigate because you have to scroll through quotes, happy faces, and elongated photos instead of just the messages.  In other words it now looks exactally like most of the other theatre boards (and other boards) that are in existance.  Is making us look like the other boards going to help make this the most popular site on the internet?  I don't think so.

Of course the people who regularly post here are more intelligent and interesting than people who post on those other sites, so at least that hasn't changed.  But I really thought the look of the board was going to remain the same with the only change being the use of passwords.

And for a quick change of topics... did you ever think Liza would be accused of gay bashing?
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Ben

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Re:SUCCESS D'ESTIME
« Reply #15 on: October 23, 2003, 06:54:15 AM »

Well, now I look like DangerMouse, but I may have to resize him since it's a little bit stretched. Working away, la, la, la, la, la.
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Ben

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Re:SUCCESS D'ESTIME
« Reply #16 on: October 23, 2003, 06:59:29 AM »

No, I don't. I'm spending FAR TOO MUCH TIME working on this. I'm Penfold again. Ah, well, the weekend awaits when I can play to my heart's content.
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Donna

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Re:SUCCESS D'ESTIME
« Reply #17 on: October 23, 2003, 07:09:18 AM »

[move=left,scroll,6,transparent,100%]Good Morning All from the Pacific Coast of California in these here United States of America![/move]

Favorite Foods a la ...
ITALIAN - Linguine with pesto and whole garlics
FRENCH - Filet mignon cooked in wine
MEXICAN - Breaded fish soft tacos with corn tortillas & a hint of moderately hot sauce
GREEK - Stuffed grape leaves
CHINESE - Not fond of (1 hour and you're hungry again) but I DO like Chinese Chicken Salad!
« Last Edit: October 23, 2003, 07:23:57 AM by Donna »
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ArnoldMBrockman

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Re:SUCCESS D'ESTIME
« Reply #18 on: October 23, 2003, 07:16:13 AM »

Does a Hot Fudge Sundae count?
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MBarnum

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Re:SUCCESS D'ESTIME
« Reply #19 on: October 23, 2003, 07:25:50 AM »

Mmmmm, food, my favorite subject! LOL!

Chinese: Sweet and Sour pork/chicken, Pea Pod Chow Yuk, Pressed Duck.

Italian: I am not too fond of Italian, but spaghetti would be an ok choice for me.

Greek: Stuffed Grape leaves. BK you must get ye to a Greek place to eat!! Yum!

Mexican: Chili Rejonos (I don't think I spelled that right)
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Jrand69

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Re:SUCCESS D'ESTIME
« Reply #20 on: October 23, 2003, 08:25:00 AM »

I just gave DR MBarnum a Karma point for the stuffed grape leaves!
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Emily

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Re:SUCCESS D'ESTIME
« Reply #21 on: October 23, 2003, 08:46:14 AM »

Good morning everyone!!!

All these colours and moving type are making me dizzy... so from now on I am spurning them.

Yes watch me spurn away!  I promis to have the most boringest posts on the board.   It's a niche market.

Mr. Mark Bakalor: Please do not think that I was saying YOU are creepy.  I was saying that when the eyes on your picture seem to follow me around the room in which I am - THAT is creepy ;)

BK: Did you know that Burt Bacharach is a graduate of McGill University's Music Program?  I have heard that among the names for the new Music Bulilding is "Bacharach".  Can you imagine having a class "in" Bacharach? :)

Okay now this question of the day has to be a favorite of mine.  I am the foodie queen!

Chinese: Tofu in hot spicy sauce (or at least... that's what is called at my local nooodlery)

Japanese: Sushi Pizza (it's not really a pizza... it's just constructed like one) and miso soup.

Mexican: I love fish tacos.  They are impossible to get here (we have like three Mexican restaurants in the entire city) but I had one when I was in Mobile visiting family and have never forgotten it.

French from France: Moules Marinière with real fries... mmmm....

French Canadian: I adore poutine of course. But right now I am also on a steamé kick.  A steamé (as the very anglicized name implies) is a steamed hotdog with lots of cabbage and mustard and other good stuff on it...  mmmm....  There's also such a thing as a toasté but they aren't nearly as good.

Jewish: Not matzoh balls... I like mandel bread!  Does that count?

Italian: Gnocchi are always delish with any sauce

Greek: I have tzaziki sauce running through my veins instead of blood.  I swear!

Well that's it for now... I'll check in later!

Bye!


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bk

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Re:SUCCESS D'ESTIME
« Reply #22 on: October 23, 2003, 08:51:26 AM »

WEL - we knew some people would not like this and there is nothing I can do about it.  What I have always said, ever since the decision to change was made, was that the site would not change, while the look and feel of where we post would.  We have done our damndest to keep it simple and clean.  It may LOOK like other message boards, but it's the people who make message boards not message boards that make people.  This particular message board does not have hundreds of topics to wade through - it is, in essence, what we've always done.  You finish the notes, and instead of posting immediately below, you have to do three whole clicks to get to the posts - one on "go to the forums" one on "Daily Discussions" and one on the day's posts.  End.  Yes, it's three clicks more than you used to make but given the security we have here I am happy we made the switch.  We already had one unsuccessful try by an Uncouth Interloper, and the ability for us to get that person out of here before a post could even be made was fantastic.  

Again, the big difference here is that there is basically only one thread you ever need to look in or post in.  As there always was.  You can certainly look at the previous posts (as you always could via our archive (in that way, this board is easier because they're right there).  And if you have questions or problems, tech-wise, there's a place to post and get instant help.  Or, if you want to post specifically about Kritzer or Nudie we've put those up, too, although that shouldn't preclude you from posting about them here.

As to the fancy doodads, I like them and think they're fun.  If people don't, ignore them.

I will not always be posting the notes just after midnight, in fact, starting tomorrow I'll be back to posting them in the morning, so first post will still be up for grabs.  The nice thing is that when the notes go up you can read them nice and slow and still be the first post, because it then takes me another five to ten minutes to come to the board and create to day's post thread here and to lock the other thread.

Even though it's not nine here yet, I am really hungry now.  Keep those dishes coming.
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MBarnum

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Re:SUCCESS D'ESTIME
« Reply #23 on: October 23, 2003, 08:51:50 AM »

 :'(
Boy, not to bring everyone down...but there are a lot of obits! Jack Elam, Janice Rule, Fred "Rerun" Berry...all died this week. Jack Elam was living in Jane's town (Ashland, Oregon)...where is Jane...she must not have made the switchover yet!
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MBarnum

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Re:SUCCESS D'ESTIME
« Reply #24 on: October 23, 2003, 08:56:23 AM »

I have my first Karma! I feel very karma-ish now!! Thanks JRand53!!
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bk

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Re:SUCCESS D'ESTIME
« Reply #25 on: October 23, 2003, 09:05:38 AM »

Jane will be back soon - she's out of town right now.   Too many deaths - boy, did I love Janice Rule, especially in The Swimmer.
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Jay

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Re:SUCCESS D'ESTIME
« Reply #26 on: October 23, 2003, 09:09:40 AM »

How does one add to a fellow Dear Reader's Karma?  Or is this a question that must be posted on the technical thread?
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Re:SUCCESS D'ESTIME
« Reply #27 on: October 23, 2003, 09:11:53 AM »

French:  Grilled duck breast with sausage and potato galette.  For an appetizer, a nice goat cheese tartelette; and for dessert, creme brulée or a nice tart.

Mexican:  The classic cheese enchilada with red and tomatillo sauce, with rice and refried beans and sour cream.  If I'm in the mood to expand, I'll try an interesting Burrito.  Mary Ann's, this delightful and inexpensive Mexican place near us on Broadway in the late 80's/early 90's, has an amazing beef burrito con queso.  Lord help us.

Italian:  Anything, but especially chicken picatta served over angel hair with a dollop of marinara.  mmmm.....

argglllarllalrlgghhhllaarll...

Greek:  Hummus and pita, greek salad, souvlaki, taramosalata, grilled octopus, basically anything on the menu.
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MBarnum

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Re:SUCCESS D'ESTIME
« Reply #28 on: October 23, 2003, 09:12:17 AM »

Jay, there is a discussion thread on the technical board I believe. It will tell you all about it.
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bk

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Re:SUCCESS D'ESTIME
« Reply #29 on: October 23, 2003, 09:26:12 AM »

Having the ability to post about karma is discussed, but it's simple - you must have twenty or twenty-five posts posted before you can give karma - so what are you waiting for?  Get crackin'.
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