OT fired

"BfloPolska" wrote in message

On Jan 21, 11:38 pm, hopitus wrote:

*snip*

First of all, I'm so sorry to hear that you were fired. Its happening right
around the world as suddenly the house of cards starts collapsing.

It sucks, and I wish I could do more for you than to pray and purr for you.

Above all, when at the unemployment office, *keep your lip zipped*
about
the former employer....unless and until the clerk handling your case
asks
you something. Answer, but say nothing more than the answer

I'm going to have a hard time coming up with something here. Of course
I don't want to tell the clerk, "I worked for a putz." How do you give
a straight answer with pleasant ambiguity?

You don't mention him at all. You were fired for what they call 'operational
reasons' here, that is, the business was goingbelly-up and people had to be
fired. You were one of them.

If your relationship with your boss *has* to be talked about you always
maintained a proffesional relationship [even if he didn't] and you fully
understand that part of being a boss means having to make the tough
decisions that are in the best interest of the business rather than the best
interest of the employees. Naturally it was personally upestting for you,
but you understand that in economically difficult times, that is what has to
be done and if you were in the same position you would have reluctantly done
something similar [may have fired you, but done it in a nicer way!] - thats
the nature of business. Naturally you are sad that it was you that was fired
as there were good people there [not necessarily the douche!], but you are
looking at this as an oppurtunity to expand your horizons and just like
every other career hurdle you've conquered, you feel sure you are up to the
challenge.

That should have enough doublespeak in it to keep any recruitment agency
happy :-)

Yowie
--
If you're paddling upstream in a canoe and a wheel falls off, how many
pancakes can you fit in a doghouse? None, icecream doesn't have bones.

BfloPolska wrote:
On Jan 22, 12:51 am, "James Weston" wrote:
hey, get rid of the goddamn animals and feed yourself!

Already we need recipes.

Anyone have one for barbecued troll? We seem to be getting an ample
supply here, lately.

"BfloPolska" wrote in message
...
On Jan 22, 10:23 am, "jmcquown" wrote:
"BfloPolska" wrote in message

...
On Jan 22, 12:51 am, "James Weston" wrote:

hey, get rid of the goddamn animals and feed yourself!

Already we need recipes.

Stewed Lamb Shanks

Clearly the meatiest, must neglected part of the lamb (or mutton, yes, I
said mutton!)... the shank provides the best bang for the buck and is also
the tastiest, IMHO.

This isn't a recipe so much as a method. Get a couple of meaty lamb
shanks.

In that wonderful Peg Bracken classic _I Hate to Cook Book_, she
referred to having the butcher crack the lamb shanks (the first
printing) or chop them (subsequent printings.) This confuses me,
because when I think of chopped meat I think of ravioli filling.
************
When you stew lamb shanks the meat tends to pull away from the bone and
retract, hence looking like pants that are too short for ones legs. They
look a bit like jodhpurs, come to think of it. I don't know this Peg person
or her cookbook but I doubt she meant make chopped meat out of it, although
I've had ground (minced) lamb made into burgers
************
And does anyone have a nice shrimp recipe for one?
Louie's allergic.

Blessed be,
Baha

Shrimp is so simple! Cooking for one is not. However, this dish reheats
well, provided you don't heat it so much the shrimp turns to rubber. This
serves 2 people.

Shrimp with Penne Pasta

1/4 lb. large shrimp, shelled & deveined (the tails were left on these; you
can buy them frozen)
1 c. dried small penne pasta, cooked al dente
1 small shallot, minced
2 large cloves garlic, minced
2 Tbs. extra virgin olive oil
1 Tbs. butter
1/2 tsp. "Italian" seasoning blend (basically oregano, basil, thyme,
rosemary and savory)
juice of one half lemon
salt & pepper to taste

Cook the pasta and drain it well. Meanwhile, in a large saute pan, saute
the shallot and garlic in oil & butter until translucent. Add the cooked
pasta and season with the herbs, salt & pepper. Add the shrimp. Squeeze
lemon juice over all. Cook over medium heat, stirring, until the shrimp is
just pink. (Be careful not to overcook the shrimp.)

There are many variations that can be done with this quick-fix tasty meal.
Adding sun dried tomatoes comes to mind. A splash of white or a light red
wine is nice to deglaze the pan prior to adding the pasta & shrimp.

Jill

Yowie wrote:

If your relationship with your boss *has* to be talked about you always
maintained a proffesional relationship [even if he didn't] and you fully
understand that part of being a boss means having to make the tough
decisions that are in the best interest of the business rather than the best
interest of the employees. Naturally it was personally upestting for you,
but you understand that in economically difficult times, that is what has to
be done and if you were in the same position you would have reluctantly done
something similar [may have fired you, but done it in a nicer way!] - thats
the nature of business. Naturally you are sad that it was you that was fired
as there were good people there [not necessarily the douche!], but you are
looking at this as an oppurtunity to expand your horizons and just like
every other career hurdle you've conquered, you feel sure you are up to the
challenge.

That should have enough doublespeak in it to keep any recruitment agency
happy :-)

Yowie, that was beautiful. You should be writing cover letters for people
who are job-hunting.

--
Joyce ^..^

(To email me, remove the X's from my user name.)

Dan, look over your shoulder, there is a line forming behind you. Sometimes
hope is all we have. I wish her luck in what lies ahead for her.
"Dan M" wrote in message
...
Baha, I know this doesn't help in the least, but I really and truly feel
for you. I am so very sorry that you're having to go through this. You've
got our purrs and prayers.

Way too many people are experiencing this now. Something has to change.
Let's keep our fingers crossed that change comes soon. Yes, I tend to be
an optimist, right up until the day that reality walks up and punches me
in the face, but that's just the way I'm built.

Dan

"EvelynVogtGamble(Divamanque)" wrote in message
Anyone have one for barbecued troll? We seem to be getting an ample
supply here, lately.

Evelyn, sounds like you need a little kneepad duty.

"BfloPolska" wrote in message
...
On Jan 22, 12:37 pm, hopitus wrote:
On Jan 22, 10:23 am, BfloPolska wrote:



On Jan 22, 10:23 am, "jmcquown" wrote:

"BfloPolska" wrote in message

...
On Jan 22, 12:51 am, "James Weston" wrote:

hey, get rid of the goddamn animals and feed yourself!

Already we need recipes.

Stewed Lamb Shanks

Clearly the meatiest, must neglected part of the lamb (or mutton, yes,
I
said mutton!)... the shank provides the best bang for the buck and is
also
the tastiest, IMHO.

This isn't a recipe so much as a method. Get a couple of meaty lamb
shanks.

In that wonderful Peg Bracken classic _I Hate to Cook Book_, she
referred to having the butcher crack the lamb shanks (the first
printing) or chop them (subsequent printings.) This confuses me,
because when I think of chopped meat I think of ravioli filling. Peg
wrote that cracking or chopping them will make them less likely to
look "like rolled up pants legs" and be easier to eat. Do you have a
translation? And does anyone have a nice shrimp recipe for one?
Louie's allergic.

Blessed be,
Baha

One of the goodies I plan to snarf down during SupBowl viewing (in
jjocks if
alone, more likely casual dress if mixed company) is this:
buy largish bargain bag of headless raw shrimp, frozen, boil with a
pinch
of "crab boil" (remnant of N.Orleans kin)

What is this "crab boil" and will it make my ears steam?

----------------------------------------

It's what we boil seafood in in New Orleans (I was *shocked* when we first
came to Houston and found out that they boil seafood in plain water here!!).
Zataran's is the best, and how much you use determines how hot the finished
meal will be. I also boil ribs in it to both tenderize them and give added
flavor before I bar-b-que them.

Hugs,

CatNipped

"CatNipped" wrote in message
...
"BfloPolska" wrote in message
...
On Jan 22, 12:37 pm, hopitus wrote:
On Jan 22, 10:23 am, BfloPolska wrote:



On Jan 22, 10:23 am, "jmcquown" wrote:

"BfloPolska" wrote in message

...
On Jan 22, 12:51 am, "James Weston" wrote:

hey, get rid of the goddamn animals and feed yourself!

Already we need recipes.

Stewed Lamb Shanks

Clearly the meatiest, must neglected part of the lamb (or mutton,
yes, I
said mutton!)... the shank provides the best bang for the buck and is
also
the tastiest, IMHO.

This isn't a recipe so much as a method. Get a couple of meaty lamb
shanks.

In that wonderful Peg Bracken classic _I Hate to Cook Book_, she
referred to having the butcher crack the lamb shanks (the first
printing) or chop them (subsequent printings.) This confuses me,
because when I think of chopped meat I think of ravioli filling. Peg
wrote that cracking or chopping them will make them less likely to
look "like rolled up pants legs" and be easier to eat. Do you have a
translation? And does anyone have a nice shrimp recipe for one?
Louie's allergic.

Blessed be,
Baha

One of the goodies I plan to snarf down during SupBowl viewing (in
jjocks if
alone, more likely casual dress if mixed company) is this:
buy largish bargain bag of headless raw shrimp, frozen, boil with a
pinch
of "crab boil" (remnant of N.Orleans kin)

What is this "crab boil" and will it make my ears steam?

----------------------------------------

It's what we boil seafood in in New Orleans (I was *shocked* when we first
came to Houston and found out that they boil seafood in plain water
here!!). Zataran's is the best, and how much you use determines how hot
the finished meal will be. I also boil ribs in it to both tenderize them
and give added flavor before I bar-b-que them.

Hugs,

CatNipped


Egads! You boil ribs??? Oh no, no, no.

Jill

I always boil ribs in beef broth for about 15 minutes before finishing on
the grill.. Guess I thought everyone did. Guess not from your reaction.
"jmcquown" wrote in message
...
"CatNipped" wrote in message
...
"BfloPolska" wrote in message
...
On Jan 22, 12:37 pm, hopitus wrote:
On Jan 22, 10:23 am, BfloPolska wrote:



On Jan 22, 10:23 am, "jmcquown" wrote:

"BfloPolska" wrote in message

...
On Jan 22, 12:51 am, "James Weston" wrote:

hey, get rid of the goddamn animals and feed yourself!

Already we need recipes.

Stewed Lamb Shanks

Clearly the meatiest, must neglected part of the lamb (or mutton,
yes, I
said mutton!)... the shank provides the best bang for the buck and
is also
the tastiest, IMHO.

This isn't a recipe so much as a method. Get a couple of meaty lamb
shanks.

In that wonderful Peg Bracken classic _I Hate to Cook Book_, she
referred to having the butcher crack the lamb shanks (the first
printing) or chop them (subsequent printings.) This confuses me,
because when I think of chopped meat I think of ravioli filling. Peg
wrote that cracking or chopping them will make them less likely to
look "like rolled up pants legs" and be easier to eat. Do you have a
translation? And does anyone have a nice shrimp recipe for one?
Louie's allergic.

Blessed be,
Baha

One of the goodies I plan to snarf down during SupBowl viewing (in
jjocks if
alone, more likely casual dress if mixed company) is this:
buy largish bargain bag of headless raw shrimp, frozen, boil with a
pinch
of "crab boil" (remnant of N.Orleans kin)

What is this "crab boil" and will it make my ears steam?

----------------------------------------

It's what we boil seafood in in New Orleans (I was *shocked* when we
first came to Houston and found out that they boil seafood in plain water
here!!). Zataran's is the best, and how much you use determines how hot
the finished meal will be. I also boil ribs in it to both tenderize them
and give added flavor before I bar-b-que them.

Hugs,

CatNipped


Egads! You boil ribs??? Oh no, no, no.

Jill

hopitus wrote:
On Jan 22, 3:06 pm, "EvelynVogtGamble(Divamanque)"
wrote:
BfloPolska wrote:
On Jan 22, 12:51 am, "James Weston" wrote:
hey, get rid of the goddamn animals and feed yourself!
Already we need recipes.
Anyone have one for barbecued troll? We seem to be getting an ample
supply here, lately.

Say,Evelyn..
the other night on the arts/entertainment channel, which I sometimes
surf
through, I caught Callas singing "Imogene's mad scene" from something
called "La Pirata". What do you know about this?
She was no longer young - still sttractive, though - and on a few
spots in
the aria her voice seemed to lose volume and strength, though the note
was pure. I was disappointed in that what they were saying at the time
of
her death re her voice was - to me anyway - apparent in the short clip.

I didn't all that much care for her when I was young (and too concerned
with beauty of tone, rather than interpretation), but my opinions
changed as I got more involved in opera, myself. Callas was one of the
truly GREAT interpreters - i.e. "singing actors" - but sometimes the
sound suffered slightly from her emotional involvement. (She was
probably one of the first "method actors" of opera.)