What are you doing today?

[Fishmanic]

a little wood putty and proper matching color of stain or paint might fix it

 

[connorlindeman]

a little wood putty and proper color of stain or paint might fix it

Their contractor will get in touch with us. They want it professionally done.

 

[jaylach]

@jaylach Good grief ! You computer jockeys make me feel like a grade school kid but I do know that guys are into what they’re into. I finally got a new modern iPad tablet to replace my ancient one and it has capabilities that I will never figure out. You guys with the full blown master computers are in a realm that I never will be.

@Back in the fold... If you would be interest in learning more, or just have no clue as to what I say below, feel free to PM me with any questions. That also goes for anyone else.

Oh, computers are not all that complicated, I build my own desktops but then I used to own a computer build/repair business.

However I AM a bit of a geek with too many systems totaling 5; my main desktop, a second desktop (mostly just used for data backup and watching a movie in bed now and then), an Asus laptop, a Microsoft Surface (used mostly as an eBook reader) and a Macbook Air that runs, both, Windows and MacOS that I got cheap to learn a bit about MacOS.

I actually bought all my systems except the desktops reconditioned. For instance I've had my Asus laptop for ~11 years and it still runs Windows 10 fine but in its day it was a total beast. New it was well over $1000.00 but I got it reconditioned for $429.00. It has some odd features for a laptop of the time including being able to connect phone networks and wireless HDMI. The Macbook new was ~$1000.00 but I paid $529.00 and it is still running fine although I put in a larger drive to be able to run Windows along with MacOS. My router new cost over $200.00. Buying reconditioned I paid ~$20.00 and am still using after at least 5 years.

Building a desktop is really not that hard. The biggest problem is getting over the fear of messing up. Building your own can save a LOT of money. I have in the area of between $2500.00 and $3000.00 but over $1100.00 if that is just the video card. Retail it would probably go for over $4000.00

 

[Fishmanic]

I'm glad I never got addicted to gaming which requires powerful hardware. Years ago, I used to have a windows pentium desktop. Also had a intel i5 windows laptop. Now i just use an hp x360 chromebook with 8gb of ram and a 64 gb solid state drive and also have an iphone 12 with 256 gb of storage ( bought it used on ebay for just $485 and it still had 4 months of warranty period. I mainly do web surfing so they fit my needs.

And I have an old mac mini with printer from 2013 hooked up to my 50 inch tv. I rarely use it except when I need to print something (which my chromebook cannot do).

 

[jaylach]

I'm glad I never got addicted to gaming which requires powerful hardware. Years ago, I used to have a windows pentium desktop. Also had a intel i5 windows laptop. Now i just use an hp x360 chromebook with 8gb of ram and a 64 gb solid state drive and also have an iphone 12 with 256 gb of storage ( bought it used on ebay for just $485 and it still had 4 months of warranty period. I mainly do web surfing so they fit my needs.

And I have an old mac mini with printer from 2013 hooked up to my 50 inch tv. I rarely use it except when I need to print something (which my chromebook cannot do).

With me it isn't just games that require good hardware as I also do a lot of video conversions and some image stuff. A high level video card such as I have cuts such processing time drastically as the video card is used to accelerate the process. Time is money. Shoot, I have a VHS JVC tape deck involved in my main system. I can convert an old VHS tape to DVD.

 

[WhistlingBadger]

Our district cancelled school tomorrow due to predicted snow and extreme cold temperatures. So, a day off. But we'll have to make it up later, when the weather is nice. So ultimately it's kind of a bummer.

 

[jaylach]

Didn't you put sour cream in the sauce? I hate to admit that @jaylach is right, but that's what makes it stroganoff!

LOL! Some how I feel like I should feel insulted and slighted but don't as I find myself rarely right... especially when talking with women.

Hey Rocky, next time you try stroganoff remember that stroganoff is a cream sauce and should be creamy. I'm sure that what you did tasted awesome but it wasn't really stroganoff as to texture and texture is a big part of the stuff. Trying to come up with an example of the consistency and the best I come up with is a medium thick sketti sauce. I'm not at all putting down what you did, just trying to help you improve as you go. Hey, here ya go. When you take a fork full some sauce should drip off. Ya, I may be nit picking a bit but I'm a rather accomplished cook that has cooked professionally in the past. Actually I next to never go to a restaurant as I prefer my own cooking and enjoy doing it.

Here is a project for you. LOL! To make it fit the thread it was what I had for dinner tonight. I don't know what it is called as it is my own recipe. Works best with a wok but can be done without. Sorry that I can't give exact measurements but my spice measure is the palm of my hand. Also it depends on the number of people eating.

1) Dice a few tomatoes ( I suggest Roma tomatoes as they tend to be more meaty) and marinate with olive oil, garlic, ground black pepper and a lot of basil. You are basically making a tomato/basil pesto. If you like it as much as I a little tarragon added won't hurt.

2) Precook egg noodles to a little bit short of done firm and run under cold water to stop the cooking process. Set aside. Setting aside is important as you want them cold later on.

3) Cut boneless chicken breast into strips like for stir fry (chicken tenderloins work well but cost more). Cook on medium high heat until the strips are almost cooked but still a bit raw in the middle. If using a wok push the chicken up the sides. If a good wok they will stay where you put them.. If using a flat bottom pan remove the chicken.

4) Add some butter to the pan still on medium high heat and toss in the egg noodles along with a little black pepper. Saute the noodles until they just start to brown on the edges. You are basically making a brown butter noodle.

5) Turn the heat to high and add back the chicken and tomato/basil pesto and toss constantly until slightly thickened but not real thick. Dang, had to come back and edit as I forgot the shrooms. At this point also add thin sliced white button mushrooms. dosen't change the flavor much but adds another layer of texture which is important.

6) Put it on a plate and reach nirvana. To go past the nirvana whip some sour cream with dried basil and grated Parmesan cheese and drop a dollop on top.

If you ever try this let me know the results as it is one of my most favorite comfort foods. Kind of sounds complicated and should take a lot of time but it really isn't. If I do the tomato/basil first I can do this in like half an hour.

 

[Rocky998]

LOL! Some how I feel like I should feel insulted and slighted but don't as I find myself rarely right... especially when talking with women.

Hey Rocky, next time you try stroganoff remember that stroganoff is a cream sauce and should be creamy. I'm sure that what you did tasted awesome but it wasn't really stroganoff as to texture and texture is a big part of the stuff. Trying to come up with an example of the consistency and the best I come up with is a medium thick sketti sauce. I'm not at all putting down what you did, just trying to help you improve as you go. Hey, here ya go. When you take a fork full some sauce should drip off. Ya, I may be nit picking a bit but I'm a rather accomplished cook that has cooked professionally in the past. Actually I next to never go to a restaurant as I prefer my own cooking and enjoy doing it.

Here is a project for you. LOL! To make it fit the thread it was what I had for dinner tonight. I don't know what it is called as it is my own recipe. Works best with a wok but can be done without. Sorry that I can't give exact measurements but my spice measure is the palm of my hand. Also it depends on the number of people eating.

1) Dice a few tomatoes ( I suggest Roma tomatoes as they tend to be more meaty) and marinate with olive oil, garlic, ground black pepper and a lot of basil. You are basically making a tomato/basil pesto. If you like it as much as I a little tarragon added won't hurt.

2) Precook egg noodles to a little bit short of done firm and run under cold water to stop the cooking process. Set aside. Setting aside is important as you want them cold later on.

3) Cut boneless chicken breast into strips like for stir fry (chicken tenderloins work well but cost more). Cook on medium high heat until the strips are almost cooked but still a bit raw in the middle. If using a wok push the chicken up the sides. If a good wok they will stay where you put them.. If using a flat bottom pan remove the chicken.

4) Add some butter to the pan still on medium high heat and toss in the egg noodles along with a little black pepper. Saute the noodles until they just start to brown on the edges. You are basically making a brown butter noodle.

5) Turn the heat to high and add back the chicken and tomato/basil pesto and toss constantly until slightly thickened but not real thick. Dang, had to come back and edit as I forgot the shrooms. At this point also add thin sliced white button mushrooms. dosen't change the flavor much but adds another layer of texture which is important.

6) Put it on a plate and reach nirvana. To go past the nirvana whip some sour cream with dried basil and grated Parmesan cheese and drop a dollop on top.

If you ever try this let me know the results as it is one of my most favorite comfort foods. Kind of sounds complicated and should take a lot of time but it really isn't. If I do the tomato/basil first I can do this in like half an hour.

Thank you! I'll keep that in mind! I already know what I did wrong. I kept adding more and more flour and then added too much... Next time I just won't add a lot of flour lol

Oh and thank you so much for that recipe but umm... I literally won't use a recipe unless I have actual amounts for things. My brain just cannot do that. I'm sure you can cause youve made that dish before but I've never made that so I don't know what amounts to add. Its really hard for me to get past there being no amounts and it gets very overwhelming. I need order and stability while making something, especially for the first time.
I've now made chocolate chip cookies so many times that I experiment and don't worry too much, but with foods I haven't really made I can't just add random amounts of things... Hope you understand

 

[WhistlingBadger]

Our district cancelled school tomorrow due to predicted snow and extreme cold temperatures. So, a day off. But we'll have to make it up later, when the weather is nice. So ultimately it's kind of a bummer.

...and it's above zero today! Sure it's snowing a lot, but this is Wyoming! Why did they call off school? I think they made the wrong decision.

 

[Rocky998]

Wanted to get some nice pics of Luna's eye... I love how it's half blue and half brown!

 

[Rocky998]

Going to be doing my water change on my tanks soon!

 

[WhistlingBadger]

@TheLavenderBadger , Mrs. Badger, a couple neighbors and I just spent about two hours digging/pushing out various people getting stuck in the road in front of our house. Just as we'd get one car out and going, along would come the next one. I think we got three or four people out? Something like that. Good fun. Maybe canceling school wasn't such a bad idea afterall.

 

[betta4ever!]

Wanted to get some nice pics of Luna's eye... I love how it's half blue and half brown!
View attachment 312068View attachment 312069View attachment 312070

Οοοhh that's helping with my drawing! I did the eye fully blue

 

[Rocky998]

Οοοhh that's helping with my drawing! I did the eye fully blue

That's totally fine!! Lol. Glad I could help though

 

[Fishmanic]

watching the Murdaugh murder trial on Court tv. Reminds me of the OJ trial in the 90s.
Anyone else following this interesting trial?