Yes, I deleted the group and rebuilt it. No, I refuse to load Echo Plus.
Even asking for the same station in each room alternately gets the station announced but not played, played on a different device, or played on the device asked but stopped elsewhere (so even requesting it individually on each device doesn't work).
Google Chrome, MacIOS 10.15.8 (yes, an antique, but it's the latest that will load on my antique Mini, and it's worked up to now)
I see the yard signs, but I'm not familiar with the backstory.
The Abenaki called it "Pitawbagw," "The Lake In Between." https://www.mikegravel.org/what-did-native-americans-call-lake-champlain/#What_is_the_best_way_to_pronounce_Pitawbagw
I was thinking of going electric because the war is making fuel so expensive, but now...
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Shred zucchini in the food processor or on a box grater. Stuff them into a mesh produce bag or a leg off an old pair of pantyhose. Don't cram it in too tightly. Close the bag and submerge it in a big bowl or pot of salted water. Wait 30 minutes.
Take your bag out and wring out as much water as you can. Put the zucchini in a bowl and add pepper, onion powder, garlic powder, a little curry powder if you want them to come off exotic, and just enough flour to goop the shreds together. You don't want it crumbly - you just want it to form little bird nests when you scoop it out. Drop your bird nests into hot frying oil, and turn them over when the edges brown. Lift out onto a paper towel.
These are great with pork & gravy, or just by themselves, especially topped with Creme Francois (my silly name for sour cream laced with Frank's sauce).
Warning - if there are kids about, they will grab these before they get to the table and try to eat them right away. Warn those kids that they're hot!
Shred zucchini in the food processor or on a box grater. Stuff them into a mesh produce bag or a leg off an old pair of pantyhose. Don't cram it in too tightly. Close the bag and submerge it in a big bowl or pot of salted water. Wait 30 minutes.
Take your bag out and wring out as much water as you can. Put the zucchini in a bowl and add pepper, onion powder, garlic powder, a little curry powder if you want them to come off exotic, and just enough flour to goop the shreds together. You don't want it crumbly - you just want it to form little bird nests when you scoop it out. Drop your bird nests into hot frying oil, and turn them over when the edges brown. Lift out onto a paper towel.
These are great with pork & gravy, or just by themselves, especially topped with Creme Francois (my silly name for sour cream laced with Frank's sauce).
Warning - if there are kids about, they will grab these before they get to the table and try to eat them right away. Warn those kids that they're hot!
And he's getting a makeover!
Canned salmon, cream cheese, Dijon mustard, dill, lemon pepper, onion powder, and a couple drops of smoke flavor. On Wasa crackers, with sliced tomato. Worthy of a Viking (on vacation in Mexico). A few drops of Sauce Francois (my silly name for Frank's) might be nice too!
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This fall and winter will be kind of hairy in terms of food - no diesel for trucks, lots more people out of work and using food banks. Would it be possible for hunters to get together and maybe lobby for a compassionate increase on their bag limits if the additional deer/turkeys/whatever were donated to food banks? Would hunters be interested in such a Hunters against Hunger arrangement?
Deer ticks, anyway, I think would become less ubiquitous.
OK, this is a long shot, but I drew a picture. Very uptempo, starts on downbeat.
It's 20 inches across. How do I get it off to get the dead bugs out?
1 can sardines (don't need to be fancy; I used Chicken of the Sea)
1 tomato
Vinegar, lemon pepper, seasoned salt, mayonnaise
Cut up the tomato. Break up the sardines and add to the tomato. Add a splash of vinegar, a sprinkle of lemon pepper and seasoned salt, and a spoonful of mayo. Nice summer supper.
It's such an illogical move, and Scott is being so insistent, that I'm starting to wonder whether there's boodle behind it.
I use a lot of chicken bouillon powder, wing sauce (Frank's), Worcestershire (Lea & Perrins; most generic is just soy/vinegar), onion powder, garlic powder, mayo, soy sauce, and the Burger Trio (ketchup, mustard, dill relish).
The standardized lists don't cover everything! As someone who uses both the birch and the ragweed list, I need to avoid echinacea, valerian, and kava kava.