01/05/10 07:58 - 21ºF - ID#50743

The Turkey Chronicles: Meal 2

I threw a couple of slices of the cooked turkey breast in a skillet with olive oil, lightly browned it on each side, and then let it finish heating up in a small pool of cooking wine.

Permalink: The_Turkey_Chronicles_Meal_2.html
Words: 37
Location: Buffalo , NY

01/05/10 07:56 - 21ºF - ID#50742

The Turkey Chronicles: Meal 1

In the spring when Price Rite opened, my husband lugged home a 14 lb turkey for $4. I scoffed at the turkey. Seriously, he wanted us to roast a turkey? Then I grew resentful at the turkey taking up such a large space in the freezer. But this month, with the grocery budget tight from Christmas, the turkey became my friend. And I'm going to see how far a roasted turkey can get us.

Meal 1: I roasted the turkey. It had a lovely brown crispy skin and a fragrant smell. In my vanity, I sacrificed juiciness for appearance for my turkey was dry. But the gravy I made tasted fabulous. We carved it up and had a few pieces to eat for dinner.

Permalink: The_Turkey_Chronicles_Meal_1.html
Words: 121
Location: Buffalo , NY

01/01/10 11:19 - 28ºF - ID#50709

Apartment Needed

I have a friend looking for a 1br or studio apt for 6 months in the Buff state area. If any of you know a place....she would be a great tenant. Very responsible. Pay on time.

Permalink: Apartment_Needed.html
Words: 36
Location: Buffalo , NY

12/28/09 09:14 - 22ºF - ID#50675

Trader Joe's

Today I exchanged $20 of my hard earned money for:

Dried Mangosteens
Olives stuffed with garlic
Olives stuffed with jalapenos
Olive Tapenade spread
Italian Grapefruit Soda

I love Trader Joes

Permalink: Trader_Joe_s.html
Words: 29
Location: Buffalo , NY

12/15/09 07:58 - 31ºF - ID#50571

Byron Brown

My blog post about Byron Brown is a little more amusing than Joshua's.

My mom and I did the City Hall tour and during the tour you get to go into the Mayor's office. It's a large room with 2 or 3 office rooms inside that room.

Byron Brown was in the main office area. He stopped and greeted my mom and me. And my mom stuck out her hand right out and said, "Hi Byron, how are you."

I couldn't stop laughing for the rest of the day that my mom was on first name basis with the mayor.

Permalink: Byron_Brown.html
Words: 98
Location: Buffalo , NY

11/21/09 06:26 - 47ºF - ID#50362

Known to me as another

There is an artist played on the Top 40 Country radio stationa whose songs I enjoy but I don't really know much about him.

I got a chance to watch Country Music Television and saw a couple of videos by this artist. Turns out he's African American. Not exactly a common occurrence in Top 40 Country. I was intrigued and he looked familiar to me.

So I googled him. He was the lead singer from Hootie and The Blowfish - who I only knew as Hootie... and I now know as country singer Darius Ruckers. And I like him. Huh.

Permalink: Known_to_me_as_another.html
Words: 98
Location: Buffalo , NY

11/18/09 06:07 - 56ºF - ID#50339

Twilight

If any one is interested in the first book in the Twilight Series, I'd be happy to give it to you.

I picked it up to read when I was down sick out of curiosity and because I LOVED Anne Rice's Vampire series. It paled in comparison to Anne Rice's stories...

So I don't really want it, but I really hate throwing things away if someone else would like it, so just give me a holler.

Permalink: Twilight.html
Words: 76
Location: Buffalo , NY

11/16/09 11:50 - 41ºF - ID#50319

Who got who?

I've been a supervisor of staff for almost 5 years now.

One of my favorite staff scenarios is the following.

Me: I need you to (fill in blank with reasonable request, i.e show up to work on time).

Staff: No because of (fill in with BS excuse).

Me: Sorry, but I still need you to do it.

Staff: I'm going to quit.

Me: Ok. Are you going to give me two weeks or quit on the spot?

Most of the time it's a bluff. During the rare occassion when they actually quit, so be it.

I had a variation on that theme recently. A staff person quit on short notice, actually no notice, without really identifying a reason other than not liking the job. And did not give notice really to me, but to the HR dept. According to my other staff their reasoning went as follows:

My supervisor made a request of me. It made me unhappy. I'm going to quit immediately regardless of if I have a new job lined up or not. That will show my supervisor.

Really? That will show me? The staff actually screwed over their co-workers because they had to pick up the slack. And me, well, I still have a job and benefits, so ya know...I'm really hurting in comparison.

Permalink: Who_got_who_.html
Words: 218
Location: Buffalo , NY

11/03/09 10:48 - 47ºF - ID#50208

The flu sucks

If you have it, go home.

If someone else at work has it, make them go home.

The flu is flying through my workplace at an unbelievable rate. Clients, staff, everyone is sick. I've never seen so many people get it so quickly.

Permalink: The_flu_sucks.html
Words: 43
Location: Buffalo , NY

10/25/09 07:30 - 49ºF - ID#50115

Polenta Marinara

Slices of polenta layered in a pan
Layer of marinara
Layer of parmesan cheese
Layer of mozzarella cheese

Repeat layering until pan is full
Bake at 350

And you get...

tinypliny writes at 09:55:41 10/25/09 - Comment #52421: Wow - so this is basically a corn-based lasagna! Brilliant!

janelle writes at 09:49:34 10/25/09 - Comment #52420: Polenta is made from cornmeal cooked in water. I use some chicken broth in addition to water; vegetarians could use a veggie broth of course.

1lb of cornmeal or 3 and 1/3 cups.
Bring to boil 8 cups of water/veggie brother. Slowly pour in the cornmeal while whisking quickly until it's all mixed in. It will be thick. Let it simmer for 45 minutes.

Rinse out a 9x13 glass baking pan with cold water and pour polenta into the baking pan. Put in fridge for two hours to cool.

Now it's ready to use however you want. For the recipe I made, you slice the polenta into 1/2 inch slices.

tinypliny writes at 09:24:39 10/25/09 - Comment #52419: Wait, is that a thing without a nervous system... just checking.

tinypliny writes at 09:23:01 10/25/09 - Comment #52418: We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
We want the recipÃ© for polenta!
Drool Drool Drool Drool Drool!

mrmike writes at 09:20:08 10/25/09 - Comment #52417: Looks great

james writes at 09:13:10 10/25/09 - Comment #52414: Oh my god that looks delicious.

theecarey writes at 08:07:45 10/25/09 - Comment #52409: Oh, this looks so good, Janelle. I usually buy the tube stuff, which may still work just for a small serving, but I like the idea of making polenta to be able to make a larger batch. Yum!

janelle writes at 08:03:30 10/25/09 - Comment #52408: I made my own. I've never tried the store brand stuff. I guess it would be convenient to be able to slice off a small piece to fry or bake. But I think for this recipe you need a lot and it would be less expensive to make your own.

heidi writes at 07:40:01 10/25/09 - Comment #52407: Wow, that looks awesome. Did you make your own polenta or use the sausage-tube prepared kind? I saw two different flavors at the coop last week and was awfully tempted.