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Post by barb43 on Mar 19, 2023 0:49:39 GMT
Milo & Leela played outside a looonngggg time this afternoon. The sunshine was beautiful, even if the temperature had a tough time reaching 50 by 4 p.m. Milo is getting braver about pushing open the walk door between the florida room & the den. When we're not opening the doggy door between the 2, I'll leave the walk door unlatched - Milo has been pretty shy about pushing the door open to come in, but he's starting to figure out that he can do that and it's really okay - I'll even praise him for doing it. We practiced that a few times this afternoon. Franny & Leela are really good at opening that door. Sometimes the two of them will burst through that door so hard it swings open as far as it will go. My corned beef sandwich on rye with some mustard was delicious. I dipped it in the soup. The broth & veggies made for a really tasty soup too.
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Post by barb43 on Mar 19, 2023 1:15:51 GMT
Two days till Spring! Y'know, last week the local weather team was forecasting snow for Monday, 1st day of Spring! There's apparently a really limited amount of moisture in the air because there's not even a 10% chance of any moisture falling out of the sky until at least mid-week, and then the high temp is supposed to be in the 70s. So I'm guessing we can bid snow & ice adios for several months! Maybe - I shouldn't get cocky: our last frost date is approximately April 10th-11th. A lot could happen between now & then.
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Post by M. Hawbaker on Mar 19, 2023 2:06:20 GMT
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Post by barb43 on Mar 19, 2023 3:17:25 GMT
Luv that snow-grass dichotomy! I think I'd just stay in the house & drink some hot cocoa, wait on the snow to melt & the grass to grow. edited to add: Just thought I'd share this because the egg salad description is something I'd like for breakfast and the tuna salad is something I'd like for lunch. A local insurance agent posted a fb thread today about a fully-automated McDonald's that has just opened up in Denver. I made some comments in her thread and a guy jumped in talking about the price of eating out. He cooks at a restaurant that I think is in the Dallas area, but not sure - I don't know the man. I commented to him that these descriptions sound delicious, but I wouldn't be able to pay those prices. He came back and told me how many dozen eggs & pounds of tuna he goes through on an average morning and on weekend mornings, and it was a whole lot. Obviously, that restaurant sells a lot of items & meals/day. I'd guess he's at a restaurant at a very upscale hotel, but I don't really know. I copied his page & cut it down to save the egg salad & tuna salad descriptions so I can make them this way, y'know - call them "egg salad-plus" and "tuna salad-deluxe" or something like that.
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