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19782. judithathome - 7/19/2006 8:01:11 PM It's a GIANT elm....and it's going to cost us $5,000 to remove the damned thing. And insurance won't pay because it wasn't a storm, wind, or lightening bolt.
After sitting on the porch all day yesterday waiting for a 9am house call from the electric company that arrived at 6pm and with it reaching 107 degrees, forgive my grumpy ways and profanity. We took Klaus to the kennel so he would be okay...it's been a circus around here. 19783. arkymalarky - 7/19/2006 8:12:56 PM Oh Judith, that's awful!
I can't imagine dealing with that at any point, much less in this heat. You know you're absolutely welcome to drive down and stay with us while they work on everything. 19784. TheWizardOfWhimsy - 7/19/2006 11:04:49 PM Hey ark, welcome back!
Sorry to hear of your bad luck, Judith. We had our Silver Maple come down on us in a Spring storm–$2500. And we had to deal with two baby squirrels whose poor mother didn't make it in the crash on our house, in the middle of the night. I was so grateful that it wasn't an jetliner.
Your insurance will cover the damage to your house, I hope? 19785. judithathome - 7/19/2006 11:16:37 PM Yes, Wiz...my roofer said it is minimal damage and because it was so little damage there, they might consider kicking in some on the tree removal, which isn't covered.
The last time I had a claim on roof damage the claim cover the entire thing, even though it wasn't really warranted. Teh claims guy was very creative and gave me money for the carport AND the shed and said I could apply it to get an entire new roof...if I wanted and if the other two weren't AS important as a new roof...heh heh. He was really nice about it.
But, I know he said it was a one time pay out for the carport and I'd get no more down the line. Not sure if that included the shed. But hey, those things are cheap to replace and Keoni said he wishes it had just flattened the whole shed...then he'd have the excuse to clean it out once and for all! 19786. arkymalarky - 7/20/2006 12:40:02 AM Thanks Wiz! And congratulations on the wonderful review. I posted last night without reading and just saw it today in the Arts thread. 19787. judithathome - 7/20/2006 3:20:16 AM My Dish is out...we tried everything and finally called the Tech Site. The will come out to fix it............Monday. 19788. iiibbb - 7/20/2006 3:19:29 PM I pegged the scales at 188 lbs. this morning; that's about 15 lbs in 3 months and down from my 206-208 high during the peak of grad school. I'm shooting for 170-180.
I tried to get in to a exercise routine last year, but this year my wife and I have each other to push for better health. I quit drinking soda (maybe 1 a week now). Swimming 3 times a week (I'm up to 1800 meters) and walking 2-6 miles a day.
Cholesterol was 170, and a little high on the 'bad' and a little low on the 'good'. However I had that physical when I'd only just started the exercise and diet changes. Blood pressure has dropped quite a bit... resting pulse is down to the 50's. 19789. iiibbb - 7/20/2006 3:28:26 PM On another note... I have been perfecting my own recipe for a spagetti sauce with a greek flair. A local resturant has served it, but their quality has gone to pot. There's isn't anythink like this, but I started experimenting. Maybe you guys might like it.
1 lb ground lamb
1 onion
1 green pepper
12 oz sliced mushrooms
1 14 oz can diced tomato
1 4 oz can black olives
1 4 oz can tomato paste
Juice of 1 large lemon (or 2 small)
2 tbl balsamic vinegar
1-2 tbl oregano
1/2 tbl basil
2-3 tbl crushed garlic
Brown lamb and drain fat. Saute' onions, peppers, and musrooms until tender. Add in lamb, canned tomato and juice, tomato paste, olives, lemon juice, balsamic, garlic, oregano, baisl. Simmer on low until flavors meld. Add small amounts of water if it becomes too dry.
Serve over pasta. Top with crumbled feta.
Tonight I'm going to try it for some friends with scallops and shrimp instead of the lamb. 19790. arkymalarky - 7/20/2006 3:51:00 PM Thanks for the recipe, 3i3b. I'm going to paste it into The Good Life thread, as well.
I lost 3 or 4 pounds in CO, but I would like to lose about 20. We have a recreation center that has equipment and a nice indoor walking track, and since I'll be taking three classes per week I plan to do that when I'm "in town" and I've ordered a set of poi (see Arts thread) to play with, and I have a great exercise video that works really well for me when I use it. I'm going to be very busy this school year, but I'm hoping to have the discipline to stay on an exercise schedule, whatever else falls by the wayside. 19791. iiibbb - 7/20/2006 4:06:32 PM I can juggle the "devil sticks". I've never been able to figure out juggling individual balls or beanbags. 19792. arkymalarky - 7/20/2006 4:13:31 PM I don't know that I'll ever do much more than bonk myself in the head and trip myself up, but our CO neighbor gives lessons and I also ordered a DVD on that site, so maybe I can learn enough to get some exercise and enjoy myself in the process. I'm not very active, and it's one of the few things I've seen that made me want to try it.
The set I ordered can be changed from the soft balls I ordered to fire later. Not that I'll ever be ready for that step.
19793. iiibbb - 7/20/2006 4:18:47 PM It was strange learning the devil sticks. I went from being an utter klutz to pretty good with them pretty quickly. I imagine you'll be bonking yourself with them one day to being pretty proficient with them. I think it just takes a while for the muscle memory to kick in. 19794. Ms. No - 7/20/2006 4:50:09 PM That sauce sounds delicious! 19795. iiibbb - 7/20/2006 5:01:01 PM There are many aspects of it that were an accident.
The resturant pretty much was just olives, onions, peppers, and tomato. I think their sauce wasn't much different than a vinaigrette added at the end and topped with feta.
My first itteration pretty much just involved using cubed lamb. I literally bought Greek salad dressing to cook the vegetables. It was good.
Then I couldn't get the salad dressing so I started to play around with the lemon juice and balsamic.
The real breakthrough was when I started using tomato paste. It adds a whole new dimension to it. My sauce came out really thin one time for reasons I forget... I think I didn't drain the meat and it released a lot of liquid (lamb has a lot of water and fat in it relative to beef) so I added the paste to thicken it.
This has been one of the best things I've ever thought up from scratch. 19796. judithathome - 7/22/2006 2:56:44 AM They are coming Monday to start removing my beautiful tree...I saw it exposed from the road leading to my street today (different angle than I've ever seen it) and I started to cry...it's so beautiful! 19797. TheWizardOfWhimsy - 7/22/2006 3:03:14 AM Maybe you guys might like it.
Indeed–I'll try it.
. . . and I started to cry...it's so beautiful!
Everything of beauty is transient. Plant another, Judith and thrill someone in the future the way someone in the past thrilled you. 19798. judithathome - 7/22/2006 3:33:47 AM Well, I plan to do that. And in the meantime, I am going to plant things I've never been able to put back there before.
Also, they are leaving the trunk about 3 feet tall so I can use it as a plant stand. 19799. Magoseph - 7/24/2006 1:16:36 PM Hello, everyone!,
In American Politics, I made a blank post—I cannot for the life of me figure out how I did that, but I won’t obsess about it this time. I just talked to my brother and down in Haute-Provence, they are expecting a temperature of around 38 degrees this week, just like where we live, but we don’t complain about it. 19800. judithathome - 7/24/2006 3:38:05 PM I'm listening to my tree being devoured by this monster-sized wood chipper. Thinking of the movie Fargo. 19801. arkymalarky - 7/24/2006 4:03:53 PM Maybe you can save part of it and burn it and scatter the ashes around your yard. Nothing to do with Fargo, just a thought. I still haven't seen all that movie. I've started it or caught it in the middle several times, but something always seems to interrupt me.
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