Reply from the real PayPal about the fake one from their 'security' that I had forwarded to them yesterday.
spoof@paypal.com to me
Thank you for contacting PayPal.
We can confirm that the email you received was not sent by PayPal. The fraudulent website this email directs you to contains a virus that has circulated around the internet. If you have clicked on the link or visited the site, your computer may have been infected.
Do not surrender any personal or financial information that may be requested. If you have previously submitted this information, we suggest you contact your issuing financial institution to report the incident.
For additional information regarding this virus, including how to prevent the infection of or disinfect your computer, please contact your anti-virus software or program provider.
If you have any further questions, please feel free to contact us again.
Sincerely,
PayPal Account Review Department
Wednesday, February 27, 2008
Tuesday, February 26, 2008
Important! Scam concerning a PayPal account if you have or have had one
Just received an email from (proportedly) PayPal's Security website. Wants you to click on a link called tinyurl........ wants you to update your paypal info.
DON'T !!! Don't reply or click.
Do this instead: Forward the email to paypals 'report phishing' email of spoof@paypal.com (I went to the paypal site and looked it up so I could send mine).
You probably do not even need an active account. Had gotten a similar email from these frauds a while ago.
Then on my gmail site I have the opinion to 'Report Spam' which simply forwards that crap site to report to gmail. Your email system may have something similar.
Repeat: Do not open that fraud site! Delete after reporting their crap.
You may want to send a notice of this to friends and family that you know have or have had a paypal account.
DON'T !!! Don't reply or click.
Do this instead: Forward the email to paypals 'report phishing' email of spoof@paypal.com (I went to the paypal site and looked it up so I could send mine).
You probably do not even need an active account. Had gotten a similar email from these frauds a while ago.
Then on my gmail site I have the opinion to 'Report Spam' which simply forwards that crap site to report to gmail. Your email system may have something similar.
Repeat: Do not open that fraud site! Delete after reporting their crap.
You may want to send a notice of this to friends and family that you know have or have had a paypal account.
Sunday, February 10, 2008
Recipes From My Collection: Soups for Winter Months
You have probably read my previous writing on my favorite stews for winter. Now I share these soup recipes.
Once you finish the prep of the ingredients and throw it all in the pot, you can do other things you need to - or nothing at all while the fragrances fill your kitchen and warm your soul.
As promised, please see my personal disclaimer at the bottom of my writing.
Soup
vegetable oil
1 can whole tomatoes with liquid
2 lbs stew meat
flour
1 c chopped bell pepper
1 c chopped celery
1 c chopped onion
4 cloves garlic, finely chopped
1 1/2 c okra, cleaned and sliced rather thick
2 boxes frozen, mixed vegetables (nowadays they come in bags....)
2 c diced potatoes
1 can whole kernel corn with liquid
Salt and pepper
Water
Lightly coat meat with flour and pepper; brown meat in oil in skillet. Saute bell pepper, celery, onion and garlic with the meat. Transfer to a large pot. (Actually, I brown and saute all this in the bottom of the pot first- one less utensil to wash.) Add water to cover contents of pot by half. Add mixed vegetables, okra, corn, potatoes and tomatoes; cook over medium heat for 40 to 50 minutes. Add a little more water as necessary. You can also add a beef bouillon cube if you think the flavor might be thinned with the water. Season with salt and pepper, dried basil and thyme. Continue cooking until the potatoes are tender.
Potato Soup - This is a thicker mixture than regular soups.
6 to 10 medium potatoes, peeled and diced
1 medium onion, thinly sliced
Salt and pepper to taste
1 stick butter or margarine
Whole milk
1 chicken bouillon cube
1 lb ground meat, browned and drained (this is my preference)
Dash each of thyme, garlic powder and parsley flakes
Boil the potatoes in a large pot of water until almost tender; add onions and continue to boil until the potatoes are tender. Pour off almost all water (But save it in another pot!), leaving a 1/2 inch of the water in the bottom of the pot. Mash the potatoes in the water; add the butter. Pour some of the saved water from the original boiling into the potatoes. Add enough milk to be a cream pale yellow color. Season with salt, pepper, garlic powder. Add the bouillon cube. Simmer. Add the browned beef if you want. Stir. Add the thyme, garlic powder and parsley flakes. Simmer a little longer. Add a little more potato water and/or milk if the soup begins to be overly thick.
You can change this recipe up in many ways. Add cooked, chopped, drained broccoli to the soup either leaving the meat in the recipe or not. Toss in shredded cheddar cheese for another taste. Create your own favorite.
Split Pea Soup - I cannot believe that I don't have a lot of recipes written down that I cook. My collection of recipes have always been a hobby and I can honestly say that I almost never cook something exactly like a recipe says, but not to have a card at all baffles me. The other strange thing about my liking and cooking Split Pea Soup is that I've always had an aversion to green peas. I refused to try this soup until I took my son and mother to the San Antonio Riverwalk one winter and met two most interesting older men who insisted that we try the soup at their favorite restaurant. Not wanting to seem ungrateful, I tried the soup and have been hooked on it ever since.
1 lb green split peas, washed as per the pkg directions
2 T vegetable oil
1 lb polish sausage (I usually just used smoked), cut in small pieces
1 medium onion, chopped fine
2 1/2 qt water, or less
2 beef bouillon cubes
Salt, pepper, dried thyme, celery salt and 1 bay leaf
In a large, heavy pot heat the oil; add the sausage and onion; saute until sausage is heated through (the sausage is probably already cooked when packaged, but read the instructions just in case). Add peas, water, broth bouillon and seasons. Bring to a boil, then reduce the heat to simmer. Cover and let simmer for at least 2 hours. Test your seasons and adjust accordingly. Remove and discard the bay leaf.
Egg Drop Soup - serves 6
4 c chicken broth
1/2 T light soy sauce
Salt to taste (or not if the soy sauce is too salty)
1/4 tsp white pepper
2 eggs
1 c thinly sliced spinach leaves (or not)
2 green onions, thinly sliced
Place the broth and soy sauce in a saucepan; warm to medium high over heat. Season with salt and pepper. Bring broth to a medium boil. Beat the eggs until foamy. Slowly stream the egg into the broth using a fork to stir and therefore, shred the beaten eggs into strips. Stir in the spinach strips. Cover and simmer for 10 minutes. Serve hot.
Have green onion slices on the table for those that would like to add in their soup.
Why not serve with fried rice and egg rolls?
Crock Pot 9 to 5 Soup - have made this many times in the past
1 lb lean ground beef (lean meats are best in a crock pot - if raw when added, you won't have an opportunity to drain the fat)
10 oz can whole peeled tomatoes and chilies with the liquid
2 10 to 11oz cans minestrone soup (I use a bag of frozen mixed veggies)
2 15oz cans pinto bean with jalapenos and the liquid
15 oz can (use the bean can) of water
Make sure that your crock pot will hold all this! Crumble the raw meat into the pot; add all remaining ingredients. Turn heat to low and let simmer for 8 hours. Do a taste test and add your seasonings of salt, pepper, garlic powder to your satisfaction. Stir and let these flavors blend for at least 5 minutes.
Crock Pot Vegetable Soup - makes about 3 quarts
3 14 1/2oz cans diced tomatoes, undrained
1/2 tsp pepper
2 14 1/2oz cans beef broth
10 oz pkg frozen baby Lima beans
10 oz pkg frozen whole kernel corn
1 large onion, chopped
2 medium baking potatoes, peeled and diced
2 carrots, sliced
2 celery ribs, sliced
1/4 tsp salt
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
Stir all of this together in a 5 qt crock pot. Cook, covered, on high for 4 hours. Remove and discard the bay leaves.
Serve with a good crusty bread.
Cabbage Soup - I have a recipe on one of my cards, but it's really not how I make it. I tasted the Weight Watchers' version many years ago and I guess I styled the ones I cook after that but I don't find a card in my files for that one either. So here's from memory:
6 slices of bacon cut into pieces (not really considered healthy these days....)
2 large onions, chopped into large pieces
2 cloves garlic, minced
16 oz can diced tomatoes, undrained
3 cans beef broth
1 large head of cabbage, cut in medium size wedges
3 medium potatoes, peeled and diced
2 c water
salt and pepper
In a heavy 6 qt pot, cook the bacon, but not quite crisp. Saute the onion, garlic and cabbage until it smells good and cabbage is barely wilted. Add the tomatoes, broth and water. Add the potatoes. Turn heat to low, cover, and cook for 2 to 2 1/2 hours.
Before the end of the cooking time, add the salt and pepper. Watch the salt as the broth has quite a bit. The potatoes do soak up and disguise the salt though.
You can add cooked stew meat, but I prefer this soup without meat.
Broccoli Cheese Soup - I have tried repeatedly to duplicate a cheese or cheddar beer soup that I had in Houston once, but that always falls short of my expectations. I like this one just as well. It has two of my favorite flavors in the title!
1/4 c chopped onion
1 T margarine
1 1/2 c milk
3/4 lb processed cheese, cubed (yeah, you know the brand name)
Dash of pepper
10 oz pkg frozen chopped broccoli, thawed, cooked and drained (the pkg usually has microwave directions for cooking)
In a 2 qt pan, saute the onion in the margarine. Add all the remaining ingredients while stirring over a lot heat. It's ready to eat when the cheese has melted and all is hot, but you may want it to simmer just a little (being sure to stir every now and then to keep cheese from burning).
Serve this with good old fashioned grill cheese sandwiches or simply toast that is spread with a light garlic butter mix and it is sure to warm tummies!
Sopa de Lima - I had this several times while in the Yucatan of Mexico. I love it! Lime juice found in southeast Texas is not the same as in the Yucatan, but it does okay. One of the ex-pats on a Merida, Yucatan, Mexico forum site shared this recipe. I need to put it on a card for my collection before I lose it!
2 whole boneless, skinless chicken breasts
2 large cans chicken broth (42 oz)
3 cloves garlic, minced
1/2 onion, chopped fine
3 sprigs cilantro or equivalent dried
1 T salt
1/2 tsp ground cumin
1/4" piece of stick cinnamon (or the equivalent, ground; for the life of me I never knew it had cinnamon in it - you don't taste it)
1 whole clove (or the equivalent in ground)
1 tsp dried oregano
1 tsp oil
1/2 c chopped red onion
1/2 c finely chopped green bell pepper
2 cups peeled and chopped tomatoes
4 whole limes, 3 halved, 1 sliced
fried tortilla strips (optional)
Place the chicken breasts, broth, garlic, onion, cilantro and salt in a large pot. Bring to a boil and cook, covered, over low heat for 40 minutes or until the chicken is tender. Strain and reserve the stock. Allow chicken to cool then shred, set aside.
Using a mortar & pestle, grind the cinnamon stick & clove. "Toast" the cumin, cinnamon, clove & oregano in a small, dry skillet over medium heat, then transfer to a blender. Add 1/2 cup of the reserved stock and puree. (Okay, this is his recipe; I would use the ground versions, skip the toasting and no blender involvement.)
Heat the oil in a skillet, add the red onion and saute for 2 minutes or until transparent. Add the pepper and saute for 2 minutes. Add the tomatoes and cook over medium heat for 7 minutes, stirring constantly. Squeeze the juice from the 3 halved limes over the tomato mixture, cook another 2 minutes. Return the stock to the large pot, add the tomato mixture, the pureed (or not) spices and 2 of the squeezed lime halves. When the broth comes to a boil, add the sliced lime and the shredded chicken. Cover and cook over medium heat for 10 minutes. Remove lime halves from the stock and discard. Cut a couple of small corn or flour tortillas and fry in a small amount of oil until crisp. Drain on a paper towel. Break or cut into strips.
Serve soup in bowls garnished with a slice of lime and fried tortilla strips. Serve with extra lime wedges and sliced avocado, if desired. Actually, the ones I've had did include slices of avocado in the soup. Usually ordered with salbutes and panuchos which I'll give you in another collection of good eats.
If you see an omission or error in regards to the ingredients, please let me know by contacting me through this website.
My disclaimer: Again I must tell you that I have been collecting recipes well before I was interested in actually being in the kitchen. These have been collected from everyone and everywhere for a very long time. All the recipes in my collection are hand written on 3 X 5" index cards either copied by myself or others. Very few of these cards mention the original or last known source as to an author, publication or date. I doubt that any recipe I have is trademarked or copy-write protected, but if it may be and I have unwittingly publicized it, I apologize for any ignorance of the fact. Some recipes are written with my own spin as to how I have assembled the ingredients and cooked. I tend to cook that way, you see. If a source for the recipe has been noted on my card I will so note for you. I will omit any last name of an individual noted on the card though. This disclosure of sorts will accompany, in some aspect, any and all future publications of recipes that I might add to the wonderful world of public information.
Once you finish the prep of the ingredients and throw it all in the pot, you can do other things you need to - or nothing at all while the fragrances fill your kitchen and warm your soul.
As promised, please see my personal disclaimer at the bottom of my writing.
Soup
vegetable oil
1 can whole tomatoes with liquid
2 lbs stew meat
flour
1 c chopped bell pepper
1 c chopped celery
1 c chopped onion
4 cloves garlic, finely chopped
1 1/2 c okra, cleaned and sliced rather thick
2 boxes frozen, mixed vegetables (nowadays they come in bags....)
2 c diced potatoes
1 can whole kernel corn with liquid
Salt and pepper
Water
Lightly coat meat with flour and pepper; brown meat in oil in skillet. Saute bell pepper, celery, onion and garlic with the meat. Transfer to a large pot. (Actually, I brown and saute all this in the bottom of the pot first- one less utensil to wash.) Add water to cover contents of pot by half. Add mixed vegetables, okra, corn, potatoes and tomatoes; cook over medium heat for 40 to 50 minutes. Add a little more water as necessary. You can also add a beef bouillon cube if you think the flavor might be thinned with the water. Season with salt and pepper, dried basil and thyme. Continue cooking until the potatoes are tender.
Potato Soup - This is a thicker mixture than regular soups.
6 to 10 medium potatoes, peeled and diced
1 medium onion, thinly sliced
Salt and pepper to taste
1 stick butter or margarine
Whole milk
1 chicken bouillon cube
1 lb ground meat, browned and drained (this is my preference)
Dash each of thyme, garlic powder and parsley flakes
Boil the potatoes in a large pot of water until almost tender; add onions and continue to boil until the potatoes are tender. Pour off almost all water (But save it in another pot!), leaving a 1/2 inch of the water in the bottom of the pot. Mash the potatoes in the water; add the butter. Pour some of the saved water from the original boiling into the potatoes. Add enough milk to be a cream pale yellow color. Season with salt, pepper, garlic powder. Add the bouillon cube. Simmer. Add the browned beef if you want. Stir. Add the thyme, garlic powder and parsley flakes. Simmer a little longer. Add a little more potato water and/or milk if the soup begins to be overly thick.
You can change this recipe up in many ways. Add cooked, chopped, drained broccoli to the soup either leaving the meat in the recipe or not. Toss in shredded cheddar cheese for another taste. Create your own favorite.
Split Pea Soup - I cannot believe that I don't have a lot of recipes written down that I cook. My collection of recipes have always been a hobby and I can honestly say that I almost never cook something exactly like a recipe says, but not to have a card at all baffles me. The other strange thing about my liking and cooking Split Pea Soup is that I've always had an aversion to green peas. I refused to try this soup until I took my son and mother to the San Antonio Riverwalk one winter and met two most interesting older men who insisted that we try the soup at their favorite restaurant. Not wanting to seem ungrateful, I tried the soup and have been hooked on it ever since.
1 lb green split peas, washed as per the pkg directions
2 T vegetable oil
1 lb polish sausage (I usually just used smoked), cut in small pieces
1 medium onion, chopped fine
2 1/2 qt water, or less
2 beef bouillon cubes
Salt, pepper, dried thyme, celery salt and 1 bay leaf
In a large, heavy pot heat the oil; add the sausage and onion; saute until sausage is heated through (the sausage is probably already cooked when packaged, but read the instructions just in case). Add peas, water, broth bouillon and seasons. Bring to a boil, then reduce the heat to simmer. Cover and let simmer for at least 2 hours. Test your seasons and adjust accordingly. Remove and discard the bay leaf.
Egg Drop Soup - serves 6
4 c chicken broth
1/2 T light soy sauce
Salt to taste (or not if the soy sauce is too salty)
1/4 tsp white pepper
2 eggs
1 c thinly sliced spinach leaves (or not)
2 green onions, thinly sliced
Place the broth and soy sauce in a saucepan; warm to medium high over heat. Season with salt and pepper. Bring broth to a medium boil. Beat the eggs until foamy. Slowly stream the egg into the broth using a fork to stir and therefore, shred the beaten eggs into strips. Stir in the spinach strips. Cover and simmer for 10 minutes. Serve hot.
Have green onion slices on the table for those that would like to add in their soup.
Why not serve with fried rice and egg rolls?
Crock Pot 9 to 5 Soup - have made this many times in the past
1 lb lean ground beef (lean meats are best in a crock pot - if raw when added, you won't have an opportunity to drain the fat)
10 oz can whole peeled tomatoes and chilies with the liquid
2 10 to 11oz cans minestrone soup (I use a bag of frozen mixed veggies)
2 15oz cans pinto bean with jalapenos and the liquid
15 oz can (use the bean can) of water
Make sure that your crock pot will hold all this! Crumble the raw meat into the pot; add all remaining ingredients. Turn heat to low and let simmer for 8 hours. Do a taste test and add your seasonings of salt, pepper, garlic powder to your satisfaction. Stir and let these flavors blend for at least 5 minutes.
Crock Pot Vegetable Soup - makes about 3 quarts
3 14 1/2oz cans diced tomatoes, undrained
1/2 tsp pepper
2 14 1/2oz cans beef broth
10 oz pkg frozen baby Lima beans
10 oz pkg frozen whole kernel corn
1 large onion, chopped
2 medium baking potatoes, peeled and diced
2 carrots, sliced
2 celery ribs, sliced
1/4 tsp salt
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
Stir all of this together in a 5 qt crock pot. Cook, covered, on high for 4 hours. Remove and discard the bay leaves.
Serve with a good crusty bread.
Cabbage Soup - I have a recipe on one of my cards, but it's really not how I make it. I tasted the Weight Watchers' version many years ago and I guess I styled the ones I cook after that but I don't find a card in my files for that one either. So here's from memory:
6 slices of bacon cut into pieces (not really considered healthy these days....)
2 large onions, chopped into large pieces
2 cloves garlic, minced
16 oz can diced tomatoes, undrained
3 cans beef broth
1 large head of cabbage, cut in medium size wedges
3 medium potatoes, peeled and diced
2 c water
salt and pepper
In a heavy 6 qt pot, cook the bacon, but not quite crisp. Saute the onion, garlic and cabbage until it smells good and cabbage is barely wilted. Add the tomatoes, broth and water. Add the potatoes. Turn heat to low, cover, and cook for 2 to 2 1/2 hours.
Before the end of the cooking time, add the salt and pepper. Watch the salt as the broth has quite a bit. The potatoes do soak up and disguise the salt though.
You can add cooked stew meat, but I prefer this soup without meat.
Broccoli Cheese Soup - I have tried repeatedly to duplicate a cheese or cheddar beer soup that I had in Houston once, but that always falls short of my expectations. I like this one just as well. It has two of my favorite flavors in the title!
1/4 c chopped onion
1 T margarine
1 1/2 c milk
3/4 lb processed cheese, cubed (yeah, you know the brand name)
Dash of pepper
10 oz pkg frozen chopped broccoli, thawed, cooked and drained (the pkg usually has microwave directions for cooking)
In a 2 qt pan, saute the onion in the margarine. Add all the remaining ingredients while stirring over a lot heat. It's ready to eat when the cheese has melted and all is hot, but you may want it to simmer just a little (being sure to stir every now and then to keep cheese from burning).
Serve this with good old fashioned grill cheese sandwiches or simply toast that is spread with a light garlic butter mix and it is sure to warm tummies!
Sopa de Lima - I had this several times while in the Yucatan of Mexico. I love it! Lime juice found in southeast Texas is not the same as in the Yucatan, but it does okay. One of the ex-pats on a Merida, Yucatan, Mexico forum site shared this recipe. I need to put it on a card for my collection before I lose it!
2 whole boneless, skinless chicken breasts
2 large cans chicken broth (42 oz)
3 cloves garlic, minced
1/2 onion, chopped fine
3 sprigs cilantro or equivalent dried
1 T salt
1/2 tsp ground cumin
1/4" piece of stick cinnamon (or the equivalent, ground; for the life of me I never knew it had cinnamon in it - you don't taste it)
1 whole clove (or the equivalent in ground)
1 tsp dried oregano
1 tsp oil
1/2 c chopped red onion
1/2 c finely chopped green bell pepper
2 cups peeled and chopped tomatoes
4 whole limes, 3 halved, 1 sliced
fried tortilla strips (optional)
Place the chicken breasts, broth, garlic, onion, cilantro and salt in a large pot. Bring to a boil and cook, covered, over low heat for 40 minutes or until the chicken is tender. Strain and reserve the stock. Allow chicken to cool then shred, set aside.
Using a mortar & pestle, grind the cinnamon stick & clove. "Toast" the cumin, cinnamon, clove & oregano in a small, dry skillet over medium heat, then transfer to a blender. Add 1/2 cup of the reserved stock and puree. (Okay, this is his recipe; I would use the ground versions, skip the toasting and no blender involvement.)
Heat the oil in a skillet, add the red onion and saute for 2 minutes or until transparent. Add the pepper and saute for 2 minutes. Add the tomatoes and cook over medium heat for 7 minutes, stirring constantly. Squeeze the juice from the 3 halved limes over the tomato mixture, cook another 2 minutes. Return the stock to the large pot, add the tomato mixture, the pureed (or not) spices and 2 of the squeezed lime halves. When the broth comes to a boil, add the sliced lime and the shredded chicken. Cover and cook over medium heat for 10 minutes. Remove lime halves from the stock and discard. Cut a couple of small corn or flour tortillas and fry in a small amount of oil until crisp. Drain on a paper towel. Break or cut into strips.
Serve soup in bowls garnished with a slice of lime and fried tortilla strips. Serve with extra lime wedges and sliced avocado, if desired. Actually, the ones I've had did include slices of avocado in the soup. Usually ordered with salbutes and panuchos which I'll give you in another collection of good eats.
If you see an omission or error in regards to the ingredients, please let me know by contacting me through this website.
My disclaimer: Again I must tell you that I have been collecting recipes well before I was interested in actually being in the kitchen. These have been collected from everyone and everywhere for a very long time. All the recipes in my collection are hand written on 3 X 5" index cards either copied by myself or others. Very few of these cards mention the original or last known source as to an author, publication or date. I doubt that any recipe I have is trademarked or copy-write protected, but if it may be and I have unwittingly publicized it, I apologize for any ignorance of the fact. Some recipes are written with my own spin as to how I have assembled the ingredients and cooked. I tend to cook that way, you see. If a source for the recipe has been noted on my card I will so note for you. I will omit any last name of an individual noted on the card though. This disclosure of sorts will accompany, in some aspect, any and all future publications of recipes that I might add to the wonderful world of public information.
Saturday, February 9, 2008
Winter Temperatures - A Personal Preference
Weather temperature ranges and climates can be an individual preference in comfort.
I tend to feel uncomfortable when the temperatures drop. My comfort threshold is often based on a number of factors including my activities at the moment, sunshine being available and my mood.
I will list some of my reasons (excuses) for my dislike cold weather:
1) Clothing: a. Autumn colors and plaids in general do not make me feel special or attractive. I do not think they look good on me. I do not relish the look of lady lumberjack. When I have to layer my clothing to be warm, I feel as if I'm a UPS package-rather drab and square, maybe unintentionally mishandled. b. Dashing from house to vehicle to house or store means I have to dress and undress (sometimes quickly) in the vehicle with its heater turned on. Then there is my intended destination. Will it be too cool, too warm? What if??? Will I embarrass myself by being overly or under clothed to make myself comfortable?
2) Winter illnesses: a. At the office you will find that folks do come to work sick. Perhaps you do the same. Blame it on the employers' insurance policies, our health care system or the simple fact that we don't need to miss a full paycheck, but the fact remains - sick people come to work. You can try to avoid the coughing and sneezing sure signs but what about the contagious germs on the doors, microwave oven, office refrigerator and communal coffee pot handles? And did someone that is sick move your Tupperware lunch container around in that refrigerator to make room for their own lunch? Yuk! Germs are everywhere. b. More public places, groceries, box stores, etc., that may be larger than your work environment space may still have these factors that come into play to some extent. c. Children - they are both subject to your germs and sharers. Beware.
3) Limited activities: a. Our outdoor community activities, state festivals and such are at a low level during the winter months. This is in southeast Texas. That means that my fun times are limited as well. b. My gardening activities are basically nil and I love digging in the dirt. I do not enjoy house play (I don't call it play anyway). c. Gathering of friends declines because of all the reasons listed above. I'm a social being. I like gatherings of friends. Some friends enjoy outdoor fires (or indoor fireplaces). I have a hard time with fires. First and foremost, I am afraid of fires. Secondly, I like both sides of my body to be warm at the same time. A constant for me is that the smoke, visual or not, tends to upset my sinuses, allergies and eyes even though I am a cigarette smoker. d. Winds associated with our winter weather upset me. I am not comfortable with howling winds since our experience with hurricane Rita in 2005. I still have too many dead tree limbs hanging a hundred feet above me to be comfortable.
4) My bones get cold to the point that I cannot seem to be warm from the inside out.
5) Contact through the US mail is primarily limited to bills and catalogs. Lots of catalogs come my way but not always at my request. I spend a good deal of time shredding my personal information from them then trashing the rest. My area does not recycle for various reasons. I read some of the literature and gain very little workable knowledge.
I am sure that after I hit the 'Publish' button for these thoughts I will think of more to add to my dislikes.
This is, of course, an outline of my personal opinion of winter. There are many, and I include immediate friends, who enjoy the cooler temperatures.
If you would like to add your comments, either pro or con, on this subject please leave one here for all to see and share.
Tonight I will snuggle into my flannel sheets with the thermostat sat to my preference and enjoy my winter night.
I tend to feel uncomfortable when the temperatures drop. My comfort threshold is often based on a number of factors including my activities at the moment, sunshine being available and my mood.
I will list some of my reasons (excuses) for my dislike cold weather:
1) Clothing: a. Autumn colors and plaids in general do not make me feel special or attractive. I do not think they look good on me. I do not relish the look of lady lumberjack. When I have to layer my clothing to be warm, I feel as if I'm a UPS package-rather drab and square, maybe unintentionally mishandled. b. Dashing from house to vehicle to house or store means I have to dress and undress (sometimes quickly) in the vehicle with its heater turned on. Then there is my intended destination. Will it be too cool, too warm? What if??? Will I embarrass myself by being overly or under clothed to make myself comfortable?
2) Winter illnesses: a. At the office you will find that folks do come to work sick. Perhaps you do the same. Blame it on the employers' insurance policies, our health care system or the simple fact that we don't need to miss a full paycheck, but the fact remains - sick people come to work. You can try to avoid the coughing and sneezing sure signs but what about the contagious germs on the doors, microwave oven, office refrigerator and communal coffee pot handles? And did someone that is sick move your Tupperware lunch container around in that refrigerator to make room for their own lunch? Yuk! Germs are everywhere. b. More public places, groceries, box stores, etc., that may be larger than your work environment space may still have these factors that come into play to some extent. c. Children - they are both subject to your germs and sharers. Beware.
3) Limited activities: a. Our outdoor community activities, state festivals and such are at a low level during the winter months. This is in southeast Texas. That means that my fun times are limited as well. b. My gardening activities are basically nil and I love digging in the dirt. I do not enjoy house play (I don't call it play anyway). c. Gathering of friends declines because of all the reasons listed above. I'm a social being. I like gatherings of friends. Some friends enjoy outdoor fires (or indoor fireplaces). I have a hard time with fires. First and foremost, I am afraid of fires. Secondly, I like both sides of my body to be warm at the same time. A constant for me is that the smoke, visual or not, tends to upset my sinuses, allergies and eyes even though I am a cigarette smoker. d. Winds associated with our winter weather upset me. I am not comfortable with howling winds since our experience with hurricane Rita in 2005. I still have too many dead tree limbs hanging a hundred feet above me to be comfortable.
4) My bones get cold to the point that I cannot seem to be warm from the inside out.
5) Contact through the US mail is primarily limited to bills and catalogs. Lots of catalogs come my way but not always at my request. I spend a good deal of time shredding my personal information from them then trashing the rest. My area does not recycle for various reasons. I read some of the literature and gain very little workable knowledge.
I am sure that after I hit the 'Publish' button for these thoughts I will think of more to add to my dislikes.
This is, of course, an outline of my personal opinion of winter. There are many, and I include immediate friends, who enjoy the cooler temperatures.
If you would like to add your comments, either pro or con, on this subject please leave one here for all to see and share.
Tonight I will snuggle into my flannel sheets with the thermostat sat to my preference and enjoy my winter night.
Tuesday, February 5, 2008
Watching the Very Early Results of Super Tuesday
Watching the Early Results of Super Tuesday Voting
It's 7:14 p.m. CST in Texas as I watch one of our local stations broadcast the national news' take of how voters in the 24 states probably voted today. Nothing even close to an official count is ready, but you won't hear anyone actually say that on the air.
Texas' primary is a month away. We're not given the option of casting our vote during a full field of contenders. The choices will be more narrow once our turn comes. That has its good and bad points I guess.
I'm not keen on any one candidate's complete stand on issues.
I absolutely do not like Ms. Clinton's newest announcement of mandatory insurance coverage by all. This would make it against the law to not have coverage. Would the uninsured be charged, convicted and incarcerated for non-compliance? Would one be denied entrance into a medical office or facility? Would one have to pay double what an insurance carrier would pay? Her statement is too vague and struck me the wrong way.
Using my past as an example of why I think it should NOT be mandatory to have health insurance: Back when, I was a single parent of a pre-teen and received no child support (my choice - not anyone else's). I made over the minimum wage at the time but not a great amount over. I paid my house note, truck note and insurance, utility bills, gasoline, school costs, clothing and food. I did not have cable TV or other little luxuries. Very little was left after each paycheck and not totally enough to buy medical insurance. Yes, I paid more when one of us had to go the doctor and / or have medicines. Still those costs were not as much as a policy would have been at the time. For the most part, I took care of the two of us and we were lucky in health issues. I did not run to an emergency facility for anything and everything. Those that do, should be penalized - maybe - if they are simply taking advantages of the system.
In later employment, with insurance coverage, my portion of the premium and the deductibles have been outrageous. At no time during these last ten plus years, have I used enough insurance to justify that money taken out of my pay for my portion of coverage plus the deductible.
The stands of most candidates on immigration tend to allow a bending of the rules now in place. Personally, I believe in following rules. I have worked out of the country and I had to follow the rules of that country to allow me to be in the country and to be employed. The penalties were not enticing. I feel that the US should have the rules and enforce penalties for violators. Of course, there's a populace that would not be supportive of my view or cast a vote in my favor were they able. So be it.
I will continue to watch the results tonight for a while - until it bores or infuriates me.
Since the commentators are tonight repeatedly speaking about the white vs black, male vs female statistics, I wonder if they can tell my color and gender from this blog?
It's 7:14 p.m. CST in Texas as I watch one of our local stations broadcast the national news' take of how voters in the 24 states probably voted today. Nothing even close to an official count is ready, but you won't hear anyone actually say that on the air.
Texas' primary is a month away. We're not given the option of casting our vote during a full field of contenders. The choices will be more narrow once our turn comes. That has its good and bad points I guess.
I'm not keen on any one candidate's complete stand on issues.
I absolutely do not like Ms. Clinton's newest announcement of mandatory insurance coverage by all. This would make it against the law to not have coverage. Would the uninsured be charged, convicted and incarcerated for non-compliance? Would one be denied entrance into a medical office or facility? Would one have to pay double what an insurance carrier would pay? Her statement is too vague and struck me the wrong way.
Using my past as an example of why I think it should NOT be mandatory to have health insurance: Back when, I was a single parent of a pre-teen and received no child support (my choice - not anyone else's). I made over the minimum wage at the time but not a great amount over. I paid my house note, truck note and insurance, utility bills, gasoline, school costs, clothing and food. I did not have cable TV or other little luxuries. Very little was left after each paycheck and not totally enough to buy medical insurance. Yes, I paid more when one of us had to go the doctor and / or have medicines. Still those costs were not as much as a policy would have been at the time. For the most part, I took care of the two of us and we were lucky in health issues. I did not run to an emergency facility for anything and everything. Those that do, should be penalized - maybe - if they are simply taking advantages of the system.
In later employment, with insurance coverage, my portion of the premium and the deductibles have been outrageous. At no time during these last ten plus years, have I used enough insurance to justify that money taken out of my pay for my portion of coverage plus the deductible.
The stands of most candidates on immigration tend to allow a bending of the rules now in place. Personally, I believe in following rules. I have worked out of the country and I had to follow the rules of that country to allow me to be in the country and to be employed. The penalties were not enticing. I feel that the US should have the rules and enforce penalties for violators. Of course, there's a populace that would not be supportive of my view or cast a vote in my favor were they able. So be it.
I will continue to watch the results tonight for a while - until it bores or infuriates me.
Since the commentators are tonight repeatedly speaking about the white vs black, male vs female statistics, I wonder if they can tell my color and gender from this blog?
Subscribe to:
Posts (Atom)
