Stepping back for a while

Discussion in 'Et Cetera, Et Cetera' started by D_Gunther Snotpole, Jun 28, 2008.

  1. D_Gunther Snotpole

    D_Gunther Snotpole Account Disabled

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    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!
     
  2. crescendo69

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    Hurry back! Good luck to you as well.
     
  3. unabear09

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    Awwww We'll Miss You Rubi! Come Back Soon!
     
  4. B_dumbcow

    B_dumbcow New Member

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    :sadwavey: Bye for a while!

    Keep safe :kiss:
     
  5. Mr. Snakey

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

    jason_els <img border="0" src="/images/badges/gold_member.gi

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    Have a good vacation Rubi! Take lots of pics but don't invite us over for the slideshow.
     
  7. B_Nick4444

    B_Nick4444 New Member

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    come back, soon!
     
  8. Mem

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

    Lex
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    See ya Rubi.
     
  10. Bbucko

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    Till you return, Rubes.
     
  11. D_Gunther Snotpole

    D_Gunther Snotpole Account Disabled

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    Danke, everyone. Kind words that will bring me back.
     
    #11 D_Gunther Snotpole, Jun 28, 2008
    Last edited: Jun 28, 2008
  12. B_Mademoiselle Rouge

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    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!
     
  13. Guy-jin

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

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    Finally got a job eh?

    :biggrin:
     
  15. ManlyBanisters

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    Rubi who? :rolleyes::no:

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

    D_Gunther Snotpole Account Disabled

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    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.)
    So near the summit, I will leave my base camp in place for a final frenetic push in a bit, Guy-jin. ;)
    That is closer than you know. (And yet, sadly, not close at all. Mystery novel to be continued, vince.)
    Secretly, I'm learning to cook pork, m'deuh. I won't forget you. Yum yum.:cool:
     
  17. ManlyBanisters

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    Makin' bacon, eh? Thought so... Enjoy! :cool:
     
  18. simcha

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    Oh no! I'm going to miss my favorite Grammarian! Makes Simcha sad.....
     
  19. 8060

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    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.
     
  20. D_Gunther Snotpole

    D_Gunther Snotpole Account Disabled

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    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:cool:, 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, I'll come back to check up on you, simcha.:cool:
    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:)
     
    #20 D_Gunther Snotpole, Jun 28, 2008
    Last edited: Jun 28, 2008
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