Stepping back for a while

[D_Gunther Snotpole]

I find I am exceptionally busy these days so will be stepping back from the board for a while.
I may post occasionally, however.
And I'll respond to PMs and visitor messages.
Don't know how long this will last.
Good luck to everyone!

 

[crescendo69]

Hurry back! Good luck to you as well.

 

[unabear09]

Awwww We'll Miss You Rubi! Come Back Soon!

 

[B_dumbcow]

:sadwavey: Bye for a while!

Keep safe :kiss:

 

[Mr. Snakey]

Hey C. You know im going to miss you. Dont stay away for too long. Be well and stay in touch.

 

[2322]

Have a good vacation Rubi! Take lots of pics but don't invite us over for the slideshow.

 

[B_Nick4444]

come back, soon!

 

[Mem]

Later Mater. I hope you are going to be brad and Angelina's suntan lotion boy for the summer. :wink::biggrin1:

 

[Lex]

See ya Rubi.

 

[Bbucko]

Till you return, Rubes.

 

[D_Gunther Snotpole]

Hurry back! Good luck to you as well.

Awwww We'll Miss You Rubi! Come Back Soon!

:sadwavey: Bye for a while!
Keep safe :kiss:

Hey C. You know im going to miss you. Dont stay away for too long. Be well and stay in touch.

Have a good vacation Rubi!

come back, soon!

Later Mater. I hope you are going to be brad and Angelina's suntan lotion boy for the summer. :wink::biggrin1:

See ya Rubi.

Till you return, Rubes.

Danke, everyone. Kind words that will bring me back.

 

[Tattooed Goddess]

We'll miss you and your witty words! Enjoy your time away from LPSG. Sometimes its the most therapeutic thing we can do for our sanity!

 

[Guy-jin]

C'mon, only 228 posts to the 10,000 post mark! You can't go now.

 

[vince]

Finally got a job eh?

:biggrin:

 

[ManlyBanisters]

Rubi who? :no:

Aw shucks, who's going to successfully talk down to me while you're off gadding about, eh?

 

[D_Gunther Snotpole]

We'll miss you and your witty words! Enjoy your time away from LPSG. Sometimes its the most therapeutic thing we can do for our sanity!

I'll miss you, Mlle. Rouge. Like Ahnohld, I vill be back. (In fact, it will probably not really seem like I ever left. Apologies in advance.)

C'mon, only 228 posts to the 10,000 post mark! You can't go now.

So near the summit, I will leave my base camp in place for a final frenetic push in a bit, Guy-jin.

Finally got a job eh? :biggrin:

That is closer than you know. (And yet, sadly, not close at all. Mystery novel to be continued, vince.)

Rubi who? :no:
Aw shucks, who's going to successfully talk down to me while you're off gadding about, eh?

Secretly, I'm learning to cook pork, m'deuh. I won't forget you. Yum yum.

 

[ManlyBanisters]

Secretly, I'm learning to cook pork, m'deuh. I won't forget you. Yum yum.

Makin' bacon, eh? Thought so... Enjoy!

 

[simcha]

Oh no! I'm going to miss my favorite Grammarian! Makes Simcha sad.....

 

[8060]

I'm ate up about you leaving:eek22:, Rubi! I'm just ate up about it...

I'll be sure to hit u up in the PM's just to make sure that you don't forget us.

:hug: 'til next time.

 

[D_Gunther Snotpole]

Makin' bacon, eh? Thought so... Enjoy!

Well, it's a project, MB. For the future.

MISS PIGGY ROAST WITH A HORSE RADISH CRUST
Yield: Serves 8
Cooking Time: 100 minutes
Preparation Time: 35 minutes

Ingredients

1 MISS PIGGY ROAST, bone-in or boneless, about 3 lbs/1.5 kg
2 cups (500 mL) fresh breadcrumbs
3 tbsp (45 mL) melted butter
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground black pepper
1/4 cup (50 mL) bottled horseradish sauce
1 tbsp (15 mL) Dijon Mustard
1 cup (250 mL) red wine
2 cups (500 mL) low sodium chicken or beef stock
2 tbsp (25 mL) grain mustard
2 tbsp (25 mL) cold butter, in cubes
Cooking Instructions

Score thin layer of fat on top side of Miss Piggy roast in a criss-cross pattern. Combine breadcrumbs, butter, garlic, salt and pepper. Cook in a skillet over medium heat until lightly browned, stirring continuously; combine with horseradish. Rub mustard over top and sides of Miss Piggy roast. Press breadcrumb mixture into mustard. Roast at 325°F (160°C) for about 90 minutes, or until internal temperature reaches 155°F (68°C). Allow to rest, teneted with foil, for 10 minutes. Optional: Add roasting vegetables of choice (potatoes, peppers, parsnips, carrots, etc.) to pan before roasting. Toss with olive oil and seasoning beforehand. Sauce. De-glaze pan with wine, scraping up brown bits. Bring to a full boil. Add stock and reduce by half. (Be sure to use low sodium - or home-made - stock or bouillon; regular commercial bouillon will make the sauce too salty.) Whisk in mustard and cold butter. Strain, check seasoning, and serve with carved pork.

Oh no! I'm going to miss my favorite Grammarian! Makes Simcha sad.....

Oh, I'll come back to check up on you, simcha.

I'm ate up about you leaving:eek22:, Rubi! I'm just ate up about it...
I'll be sure to hit u up in the PM's just to make sure that you don't forget us.
:hug: 'til next time.

You're a good dude, 8060.
Yup, 'til next time.

(I'm on here suspiciously often, considering that I've said a [temporary] goodbye, ain't I?:scared2