Happy New Year 2015 !!!!

Gigabyte / Ga-ma785g-ud3h
January 1, 2015 at 09:07:30
Specs: Microsoft Windows XP Professional, 3.013 GHz / 3326 MB
I would just like to take the time to say Happy New Year to everyone here on CN. Since I'm of Pa Dutch ancestry, I'll be having the traditional pork and sauerkraut for dinner. I hope you all find true peace and happiness in the coming year. Keep up the Good work.

Grasshopper in Pa.


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#1
January 1, 2015 at 09:24:11
Grasshopper, last year I was first to post Happy New Year and you were second. This year it is reversed. So, Happy New Year to all here at CN.

Sometimes I feel like this is my extended family. We see some of our "family" members regularly then they disappear. Sometimes for good and sometimes they pop back in. XPuser comes to mind.


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#2
January 1, 2015 at 09:46:08
OtheHill, always good to hear from you. I guess I was quicker this year. I know what you mean about extended family. It's always good to hear from any one of them. They have been great teachers over the years.

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#3
January 1, 2015 at 09:58:19
And the same from me to all CN Regulars and those not so Regular.

Regards - Mike
Contursi Terme, south of Salerno, Italy


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#4
January 1, 2015 at 10:43:57
Good wishes to everyone from that bit of land that floats around between the Atlantic and the North sea.

Always pop back and let us know the outcome - thanks


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#5
January 1, 2015 at 11:28:14
Happy new year to everyone around here, and wish me luck as I enter my senior year of high school this year!

Even in a book of lies, sometimes you find truth.


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#6
January 1, 2015 at 11:36:45
Happy New Year to everyone from me in the State where (1) taking big cat selfies is now banned, and (2) throw away certain electronic equipment is now illegal.

I wonder what is yours in your home town ?

i_Xp/Vista/W7User

message edited by XpUser


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#7
January 1, 2015 at 17:21:38
Hi,

I'd also like to wish all the users of Computing.Net a very happy new year. Thanks again to everyone for making the site such a great place!

Thanks!
Justin


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#8
January 1, 2015 at 17:31:01
And without you Justin there wouldn't be a Computing.Net, so a special Happy New Year to you and yours. I'm sure I'm speaking for everyone here.

Always pop back and let us know the outcome - thanks


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#9
January 2, 2015 at 00:22:56
XpUser, isn't that New York?

Grasshopper, yuk sauerkraut. My mother used to make that when I was a kid. It would stink up the whole house. Thank goodness she didn't make us kids eat it. (But then I had the same feelings for okra and now I love it. Hmmm.)


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#10
January 2, 2015 at 06:41:09
DAVEINCAPS, you're not the first person to tell me they can't stand the smell of cooking cabbage. I was raised with it, so I never thought it stank. Some of my relatives used to make it. If you roast it with a pork roast and sprinkle it with some brown sugar, it takes away some of the sour. I don't eat it much, but it's a traditional dish for new years day. I never ate okra, but it looks good. I actually prefer Italian cuisine.

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#11
January 2, 2015 at 09:44:39
Overcooking veg is what makes it smell, wrecks the taste and removes the nutrition.
Throughout my youth I was subjected to this and hated veg. Fortunately my wife knows better and I eventually learned to like most veg.

Always pop back and let us know the outcome - thanks


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#12
January 2, 2015 at 23:53:17
Dave's Quick Okra:

A pound or so of fresh or frozen (sliced, non-breaded) okra. For fresh try to get the smaller pods. The larger they are the more likely they are to be fibery and tough. If you can't cut them easily with a knife they're probably too tough. The slices should be about 1/4" thick.

Put sliced okra--you can add some cut fresh tomatoes or bell peppers too--in a skillet with a little shortening and turn the heat to high. Stir frequently. When the okra softens up the seeds will begin to separate and it's essentially done. Reduce heat and add a couple squirts of ketchup and cook on lower heat for a couple more minutes. It's ready to eat.


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