Jane sure goes to bed early. She never did back when I first knew here and she was fifteen. She could actually stay up till eight or nine back then.
BTW, DR Jane, I think that was one of the creepiest things I've ever read.
Quote from: bk on June 11, 2013, 06:50:47 PMJust let the musical director of our next show go - she won't be invited back, I'm afraid. She told us in advance that she was busy mid-month, but had no problem doing the show. She's done one before and she most certainly knows what I expect, which is one work session prior to rehearsals and then the other stuff. I noticed today she hadn't even responded to let me know she'd gotten all the music I'd sent six days ago - I worked so hard to get all this stuff early and be ahead of the game and not even a confirmation e-mail. So, I had Adryan Russ e-mail her and she got back a response that she'd had guests and hadn't even opened the damn e-mail from You Send It (these files expire after about five or six days) and didn't care to print anything out and that I should do it and deliver it and that she had no time to work before the rehearsal week. At that point I told Adryan to dismiss her immediately. And we have the wonderful Shelly Markham to replace her so it's all good now.Show her the door!
Just let the musical director of our next show go - she won't be invited back, I'm afraid. She told us in advance that she was busy mid-month, but had no problem doing the show. She's done one before and she most certainly knows what I expect, which is one work session prior to rehearsals and then the other stuff. I noticed today she hadn't even responded to let me know she'd gotten all the music I'd sent six days ago - I worked so hard to get all this stuff early and be ahead of the game and not even a confirmation e-mail. So, I had Adryan Russ e-mail her and she got back a response that she'd had guests and hadn't even opened the damn e-mail from You Send It (these files expire after about five or six days) and didn't care to print anything out and that I should do it and deliver it and that she had no time to work before the rehearsal week. At that point I told Adryan to dismiss her immediately. And we have the wonderful Shelly Markham to replace her so it's all good now.
I am on FB with a West L.A. group and for the most part is is fun. This afternoon I welcomed a new member who in response thanked me and asked how I'm doing. He then sent me a friend request which I haven't responded to.On FB I asked if he was being friendly or if I should know him. I don't know him & he is much younger, and went to a different high school so why he wants to be my friend I haven't a clue.The semi-creepy part is the message he sent me:"HELLO JANE U CAN REMEMBER ME OK AND U CAN STAY IN CONTACT WITH ME IF U LIKE OK. IF U LIKE TO TXT LET ME KNOW I CAN GIVE U MY CELL OK. NICE TO MEET U JANE."
Quote from: John G. on June 11, 2013, 06:06:28 PMQuote from: Jane on June 11, 2013, 05:29:08 PMQuote from: John G. on June 11, 2013, 05:19:31 PMQuote from: Jane on June 11, 2013, 03:37:41 PMQuote from: John G. on June 11, 2013, 03:07:37 PMI'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all. Interesting with only dried fruit. I'm curious how you will end up storing it. How often do you need to add the brandy? Of course you must let me know how it comes out. It's whiskey and I think I'll be adding it as often as I think it needs it to stay moist. Probably check on it every other week or so. Sorry, right you said bourbon. What did you decide to store it in besides cheesecloth?I haven't yet. That cake could sit out by itself for a month and be OK. But with the whiskey added, the situation gets worse. I may have a cake carrier I could use to store it in. Be sure to line it with something or you will have bourbon stains
Quote from: Jane on June 11, 2013, 05:29:08 PMQuote from: John G. on June 11, 2013, 05:19:31 PMQuote from: Jane on June 11, 2013, 03:37:41 PMQuote from: John G. on June 11, 2013, 03:07:37 PMI'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all. Interesting with only dried fruit. I'm curious how you will end up storing it. How often do you need to add the brandy? Of course you must let me know how it comes out. It's whiskey and I think I'll be adding it as often as I think it needs it to stay moist. Probably check on it every other week or so. Sorry, right you said bourbon. What did you decide to store it in besides cheesecloth?I haven't yet. That cake could sit out by itself for a month and be OK. But with the whiskey added, the situation gets worse. I may have a cake carrier I could use to store it in.
Quote from: John G. on June 11, 2013, 05:19:31 PMQuote from: Jane on June 11, 2013, 03:37:41 PMQuote from: John G. on June 11, 2013, 03:07:37 PMI'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all. Interesting with only dried fruit. I'm curious how you will end up storing it. How often do you need to add the brandy? Of course you must let me know how it comes out. It's whiskey and I think I'll be adding it as often as I think it needs it to stay moist. Probably check on it every other week or so. Sorry, right you said bourbon. What did you decide to store it in besides cheesecloth?
Quote from: Jane on June 11, 2013, 03:37:41 PMQuote from: John G. on June 11, 2013, 03:07:37 PMI'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all. Interesting with only dried fruit. I'm curious how you will end up storing it. How often do you need to add the brandy? Of course you must let me know how it comes out. It's whiskey and I think I'll be adding it as often as I think it needs it to stay moist. Probably check on it every other week or so.
Quote from: John G. on June 11, 2013, 03:07:37 PMI'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all. Interesting with only dried fruit. I'm curious how you will end up storing it. How often do you need to add the brandy? Of course you must let me know how it comes out.
I'm trying to figure out how to store it. It's too big for the commercial fruitcake tins I have sitting around. I've got the cheesecloth to wrap it in and plenty o' bourbon to keep it moist as it ages. The beauty of this recipe (at least to me) is that it uses dried fruit, none of the candied fruit at all.
So, I'm watching some clips of the Tony Awards Show. Can someone explain this to me?https://www.youtube.com/watch?v=RBv8zr2y48A
What does a vegan zombie eat?Graaaaaaaaaaaaaaaaaaaaaaaains!
Just finished "Pushover," a nifty film noir with Fred MacMurray and, in her first role, Kim Novak. Really enjoyed the first five minutes, a bank robbery, in which no dialogue is used. The director, Richard Quine, seemed to be having fun.
What did the Buddhist say to the hot dog vendor?Make me one with everything!
