October 20th 2007 Western Magic Part 5

[MinnMick01]

I have yet to find my dis tag bags. I hate it when I put something some where that I will not forget it and then I forget it.

 

[MinnMick01]

A question for you computer/internet people. I am trying to creat a business website. Do i get a domain name first then find a host or the other way around?

 

[B9erSteve]

Often when you sign with a host, they will secure your domain for you if it is availiable.

 

[MinnMick01]

Often when you sign with a host, they will secure your domain for you if it is availiable.

Thank you. I have been trying to figure it out and I think I am getting there. My domain name is available now I am just trying to find someone to host it for cheap.

 

[MinnMick01]

Steve

In English what are front page extensions. It is an optional service for a fee but I don't know what it is.

 

[MinnMick01]

Hey Steve, have you ever heard of Doteasy for webhosting

 

[MinnMick01]

off to bed

 

[B9erSteve]

Thank you. I have been trying to figure it out and I think I am getting there. My domain name is available now I am just trying to find someone to host it for cheap.

I'm using 1&1 but I'm not that impressed with them. They are pretty good for businesses though. I used Yahoo-geocities for years and it has a good webbuilder tool but it was expensive for what it was.

Steve

In English what are front page extensions. It is an optional service for a fee but I don't know what it is.

Front Page extensions allows you to use Microsoft Frontpage for your webbuilding. You don't need it if you don't use Frontpage. If so look around many hosts do not charge extra for FP extensions.

Hey Steve, have you ever heard of Doteasy for webhosting

Nope. looks like a pretty good price.

 

[GOS]

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.

A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef". The technical name, per URMIS (Uniform Retail Meat Industry Standards), is "Beef Rib Roast".

A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".

DCL Rib-eye offerings (3 nights):

Parrot Cay: Island Roasted Rib-eye of Beef

Master Chef: Grilled Rib-eye Steak (under Lighter Fare)

Till We Meet Again: Grilled Rib-eye Steak (under Lighter Fare)​

No wonder they call you 'Beef' Jeff.
Heather

 

[GOS]

Hey, I think the "curse" is starting already.

Guess I better plan my excursion for St. Thomas.

Here's the picture of Trunk Bay on St. John again. Who's joining me?

We probably will Jeff. We done St Thomas enough times - time to visit St John. It looks beautiful.

Heather

 

[GOS]

The UK contingent will be fairly quiet this weekend as my In-Laws arrive this afternoon and I tend to stay away from the Internet when we have guests.

So have a good one guys and I'll see you all on Monday.

Heather

 

[GOS]

But before I go I'll just grab a FO.

Heather

 

[JLDSMD]

TILL WE MEET AGAIN


APPETIZERS
Artichoke, Spinach and Jalepeno Cheese Dip
with Triangles of Crispy Pita Bread

Chilled Tuna Sushi roll garnished with American Black Caviar
with Pickled Ginger Wasabi and Soy Sauce

Seafood Medley
Shrimp Cocktail, Smoked Salmon Terrine and Marinated Scallops

Honey-mustard Chicken Tenderloins lightly coated with Crackers
served with Tangy Sweet Dipping Sauce


SOUP AND SALADS
Crawfish and Lobster Bisque
served with Roasted Corn-Chili Relish

Chilled Split Pea Soup
garnished with Caramelized Chipolini Onions

Romaine Salad with Artichoke Chips
a Roasted Bacon-Wrapped Date, and Caesar Dressing

Florida Citrus and Baby Spinach
with Blue Cheese Ranch Dressing

Bib Lettuce
and Baby Greens with a Watercress Dressing


MAIN COURSE
Grilled Beef Tenderloin
served with William Potatoes, Asparagus Spears, Baby Vegetables and Bearnaise Sauce

Chicken and Mushroom Wellington
tender white Chicken combined with a Mushroom stuffing baked in Puff Pastry Shell served with Red Wine Jus

Roasted Mint Pesto Crusted Sirloin of Lamb
with Onion, Leek and Potato gratin and Sun-dried Tomato Jus

Seafood Linguini Pasta
Lobster, Scallops, Shrimp, Clams and Asparagus-white Wine Sauce

Prosciutto-Wrapped Salmon
rubbed with Crushed Green Pea and Wasabi served Mediterranean Vegetable Ragout


LIGHTER FARE
Oven Baked Fillet of Salmon

Grilled Rib-eye Steak

Slow Roasted Breast of Chicken

all of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato


VEGETARIAN SELECTIONS
Vegetable Puff Pastry Turnover
served on duo of Red and Yellow Pepper Coulis

Risotto with Black-eyed Peas
with Grilled Mushrooms and Pecorino Cheese


DESSERTS
Banana Crème Brulee Napoleon
with Fudge Sauce

Chocolate Decadence
For the real Chocolate Lover! This Chocolate dessert lets you experience Chocolate in all its glory

Celebration Cake
Layers of Cheesecake served with Strawberries embedded in Rich Vanilla Cream and glazed with White Chocolate

Deep-Dish Apple-Cranberry Pie
served warm with Vanilla Ice Cream

Baked Alaska
served with Ice Cream Loaf, Sponge Cake, and Meringue

 

[JLDSMD]

CHILDREN’S THURSDAY NIGHT MENU


APPETIZERS
Chicken Noodle Soup

Sliced fresh Pineapple and Melon


ENTREES
Mickey’s Macaroni and Cheese

Minnie’s Mini Burger

Crusty Cheese Pizza

Golden fried Chicken Strips with BBQ Sauce


CHEF’S ENTRÉE SELECTION OF THE DAY
Baked Meatloaf with Gravy

Breaded Turkey Breast with Tomato Sauce

Pasta and vegetables, tossed in a cream sauce


DESSERTS
Mickey shaped Ice Cream Bar

Rich Chocolate Pudding

 

[JLDSMD]

No wonder they call you 'Beef' Jeff.
Heather

Yeah, that's it.

 

[disgrits]

Hi Paige.

How are Y'all doing in the new home?

We're doing fine, thanks. No more boxes in the house, but Rob still has the basement with which to contend! Our basemnt is really a glorified crawl space, a scant 6 ft high, with a gravel floor, and you have to enter from outside. I try not to go down there too much--kinda scary to me. He keeps a dehumidifier down there to keep everything dry and he empties it out everyday. So no problem except he is leaving for a month (in a few weeks) for Yuma AZ, so I will have to go down there to empty it--creepy!

How about our other "movers"? How are y'all doing--Cass, Karen?

 

[JLDSMD]

We're doing fine, thanks. No more boxes in the house, but Rob still has the basement with which to contend! Our basemnt is really a glorified crawl space, a scant 6 ft high, with a gravel floor, and you have to enter from outside. I try not to go down there too much--kinda scary to me. He keeps a dehumidifier down there to keep everything dry and he empties it out everyday. So no problem except he is leaving for a month (in a few weeks) for Yuma AZ, so I will have to go down there to empty it--creepy!

How about our other "movers"? How are y'all doing--Cass, Karen?

We have a dehumidifier in our basement, but I run a hose off the bucket to our drain. Can that be done with yours? This way we never need to empty it.

 

[cntkg1]

TILL WE MEET AGAIN

APPETIZERS
Artichoke, Spinach and Jalepeno Cheese Dip
with Triangles of Crispy Pita Bread

Chilled Tuna Sushi roll garnished with American Black Caviar
with Pickled Ginger Wasabi and Soy Sauce

Seafood Medley
Shrimp Cocktail, Smoked Salmon Terrine and Marinated Scallops

Honey-mustard Chicken Tenderloins lightly coated with Crackers
served with Tangy Sweet Dipping Sauce


SOUP AND SALADS
Crawfish and Lobster Bisque
served with Roasted Corn-Chili Relish

Chilled Split Pea Soup
garnished with Caramelized Chipolini Onions

Romaine Salad with Artichoke Chips
a Roasted Bacon-Wrapped Date, and Caesar Dressing

Florida Citrus and Baby Spinach
with Blue Cheese Ranch Dressing

Bib Lettuce
and Baby Greens with a Watercress Dressing


MAIN COURSE
Grilled Beef Tenderloin
served with William Potatoes, Asparagus Spears, Baby Vegetables and Bearnaise Sauce

Chicken and Mushroom Wellington
tender white Chicken combined with a Mushroom stuffing baked in Puff Pastry Shell served with Red Wine Jus

Roasted Mint Pesto Crusted Sirloin of Lamb
with Onion, Leek and Potato gratin and Sun-dried Tomato Jus

Seafood Linguini Pasta
Lobster, Scallops, Shrimp, Clams and Asparagus-white Wine Sauce

Prosciutto-Wrapped Salmon
rubbed with Crushed Green Pea and Wasabi served Mediterranean Vegetable Ragout


LIGHTER FARE
Oven Baked Fillet of Salmon

Grilled Rib-eye Steak

Slow Roasted Breast of Chicken

all of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato


VEGETARIAN SELECTIONS
Vegetable Puff Pastry Turnover
served on duo of Red and Yellow Pepper Coulis

Risotto with Black-eyed Peas







with Grilled Mushrooms and Pecorino Cheese


DESSERTS
Banana Crème Brulee Napoleon
with Fudge Sauce

Chocolate Decadence
For the real Chocolate Lover! This Chocolate dessert lets you experience Chocolate in all its glory

Celebration Cake
Layers of Cheesecake served with Strawberries embedded in Rich Vanilla Cream and glazed with White Chocolate

Deep-Dish Apple-Cranberry Pie
served warm with Vanilla Ice Cream

Baked Alaska
served with Ice Cream Loaf, Sponge Cake, and Meringue

TILL WE MEET AGAIN
Honey-mustard Chicken Tenderloins lightly coated with Crackers
served with Tangy Sweet Dipping Sauce


Chilled Split Pea Soup
garnished with Caramelized Chipolini Onions

MAIN COURSE
Chicken and Mushroom Wellington
tender white Chicken combined with a Mushroom stuffing baked in Puff Pastry Shell served with Red Wine Jus

DESSERTS
Celebration Cake
Layers of Cheesecake served with Strawberries embedded in Rich Vanilla Cream and glazed with White Chocolate (hold the white chocolate)

I'll probably be too sad to eat at this point in the cruise, but I'll order up anyway.

 

[dizneycrazy4]

TILL WE MEET AGAIN


APPETIZERS
Artichoke, Spinach and Jalepeno Cheese Dip
with Triangles of Crispy Pita Bread

Chilled Tuna Sushi roll garnished with American Black Caviar
with Pickled Ginger Wasabi and Soy Sauce

Seafood Medley
Shrimp Cocktail, Smoked Salmon Terrine and Marinated Scallops

Honey-mustard Chicken Tenderloins lightly coated with Crackers
served with Tangy Sweet Dipping Sauce


SOUP AND SALADS
Crawfish and Lobster Bisque
served with Roasted Corn-Chili Relish

Chilled Split Pea Soup
garnished with Caramelized Chipolini Onions

Romaine Salad with Artichoke Chips
a Roasted Bacon-Wrapped Date, and Caesar Dressing

Florida Citrus and Baby Spinach
with Blue Cheese Ranch Dressing

Bib Lettuce
and Baby Greens with a Watercress Dressing


MAIN COURSE
Grilled Beef Tenderloin
served with William Potatoes, Asparagus Spears, Baby Vegetables and Bearnaise Sauce

Chicken and Mushroom Wellington
tender white Chicken combined with a Mushroom stuffing baked in Puff Pastry Shell served with Red Wine Jus

Roasted Mint Pesto Crusted Sirloin of Lamb
with Onion, Leek and Potato gratin and Sun-dried Tomato Jus

Seafood Linguini Pasta
Lobster, Scallops, Shrimp, Clams and Asparagus-white Wine Sauce

Prosciutto-Wrapped Salmon
rubbed with Crushed Green Pea and Wasabi served Mediterranean Vegetable Ragout


LIGHTER FARE
Oven Baked Fillet of Salmon

Grilled Rib-eye Steak

Slow Roasted Breast of Chicken

all of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato


VEGETARIAN SELECTIONS
Vegetable Puff Pastry Turnover
served on duo of Red and Yellow Pepper Coulis

Risotto with Black-eyed Peas
with Grilled Mushrooms and Pecorino Cheese


DESSERTS
Banana Crème Brulee Napoleon
with Fudge Sauce

Chocolate Decadence
For the real Chocolate Lover! This Chocolate dessert lets you experience Chocolate in all its glory

Celebration Cake
Layers of Cheesecake served with Strawberries embedded in Rich Vanilla Cream and glazed with White Chocolate

Deep-Dish Apple-Cranberry Pie
served warm with Vanilla Ice Cream

Baked Alaska
served with Ice Cream Loaf, Sponge Cake, and Meringue

Janice's choices, I'll have Mark pick after work.

Artichoke, Spinach and Jalepeno Cheese Dip
Chilled Split Pea Soup
Seafood Linguini Pasta
Chocolate Decadence

 

[dizneycrazy4]

MORE RAIN FOR US It has rained everyday for the last week. I am so sick of rain. We are fortunate that we don't live alittle more west (about 45 min) they are underwater, mudslides, they have lost everything.