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Post by mgulfcoastguy on Jun 13, 2023 15:05:35 GMT -5
Getting ready to take the puppy to his last puppy training class and see if he graduates to intermediate. Tomorrow I take my care to the dealer to see why it is issuing an electric fault "drive train" . Less than two thousand miles left on the bumper to bumper warranty so I want an answer not "just keep an eye on it".
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Post by Laura_in_FL on Jun 13, 2023 17:19:20 GMT -5
Oh, yeah, definitely press them for an answer. But also if you have a problem that is documented but not repaired before the warranty ends, I think (though I am not sure) that they have to finish fixing it under the warranty.
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Post by Laura_in_FL on Jun 19, 2023 11:44:21 GMT -5
DH has got the range fixed. Not everything (some of the long-term aggravations remain), but it is functional again. Yay! He also thinks that he has the dishwasher leak fixed. We still need to run it for multiple cycles to see if it is really fixed. I am crossing my fingers and toes that it is!
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Post by Laura_in_FL on Jun 20, 2023 16:17:48 GMT -5
And today the shed company called - they got our building permit. We were expecting to have to wait until August, so that is good news. They will be building it next Wednesday (the 28th).
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Post by mgulfcoastguy on Jun 20, 2023 20:42:17 GMT -5
Spent my second day or from 8 to 1:30 anyhow at the dealer service department. They ended up saying that a bad charger had scrambled my settings but they had it fixed. Drove 12 miles and parked for a couple of hours and the car was showing the same electrical fault.
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Post by Laura_in_FL on Jun 21, 2023 11:11:28 GMT -5
Oh, no, mgulfcoastguy. How aggravating! I guess you're making yet another appointment? Speaking of aggravating, the dishwasher still leaks. DH is researching what else might be causing it.
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Post by mgulfcoastguy on Jun 21, 2023 21:02:31 GMT -5
Well the third day at the VW stealership. They said regardless of what their previous test said the high voltage battery needed repair. They can't do it locally, the car will have to be shipped to Fort Walton Beach Florida or Birmingham Alabama.
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Post by brownrexx on Jun 22, 2023 8:40:01 GMT -5
Your car is an EV right mgulfcoastguy, ? It sounds like a major pain. I hope they are giving you a loaner.
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Post by brownrexx on Jun 22, 2023 8:47:30 GMT -5
I went to my monthly cooking class and this month it was on yogurt. I didn't think that it was going to be as interesting as usual but I was pleasantly surprised.
She had made yogurt in the Instant Pot as well as on the stove top and we compared them. There was not an appreciable differnece and the IP was SO easy. Basically just add milk and press a button.
She also used her yogurt and made 2 varieties of raita, a cucumber mint smoothie, frozen yogurt and a lemon cake with ginger thyme syrup.
The lemon cake was super good and I decided to make yogurt (for the first time) in my IP and make the lemon cake for hubbies birthday next week.
I always have fun at these classes no matter what she makes. She really researches the subject and gives us lots of references to check out if we desire.
Next month will be "What's old is new again" which is using assorted left over vegetables to make something new.
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Post by pepperhead212 on Jun 22, 2023 10:12:25 GMT -5
I always make my yogurt in the IP, too - when I get down to maybe the last cup of yogurt, I make 4 more pints of it! It is used in a lot of other Indian dishes, besides the raitas, and there are a lot of different raitas, besides the usual cucumber one.
And something I've been doing since I learned to make yogurt, that she may have mentioned - add a small amount of NF dry milk to the milk, which helps make the yogurt firmer, and less likely to separate. It only takes about 1 tb/pint of milk, and it especially helps when making low fat yogurts.
And something I do, that you may have already learned in that class - I treat the jars as if I'm canning. I put the 4 jars in the MW, with a cup of water, and cook it on high for 3 min. And I bring a small pot of water to boil, and put the lids in, and set aside, to wait until I fill the jars. Using this method, I have never had any yogurt go bad, even after a lot longer than it should have lasted!
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Post by mgulfcoastguy on Jun 22, 2023 21:36:40 GMT -5
Your car is an EV right mgulfcoastguy , ? It sounds like a major pain. I hope they are giving you a loaner. It drives perfectly fine, just at some point it might not. They gave me the phone numbers for the VW shops in Fort Walton and Birmingham. I called several times today. Fort Walton returned my call and said that they are booked up until mid September. Birmingham never bothered to return my call.
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Post by pepperhead212 on Jun 22, 2023 21:43:02 GMT -5
Besides the garlic harvest, I mowed the lawn - first time in maybe 3 weeks, due to the lack of rain. I heard that it is more likely to rain, for several days in a row, and get hotter and more humid, so I did as much as I could, even though things didn't really need much.
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Post by Laura_in_FL on Jun 23, 2023 9:07:18 GMT -5
Your car is an EV right mgulfcoastguy , ? It sounds like a major pain. I hope they are giving you a loaner. It drives perfectly fine, just at some point it might not. They gave me the phone numbers for the VW shops in Fort Walton and Birmingham. I called several times today. Fort Walton returned my call and said that they are booked up until mid September. Birmingham never bothered to return my call. What an aggravation. Did you get an appointment made with Fort Walton, then?
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Post by brownrexx on Jun 23, 2023 9:48:08 GMT -5
pepperhead212, I am trying yogurt in the IP today. She did mention the powdered milk but said that she doesn't use it. It is very expensive and I don't expect to use much of it so I am making it with just milk and starter today. I am going to make the lemon cake recipe from class for hubby's birthday next week. It uses 1 cup of the yogurt. Vanilla yogurt is my favorite so I may try flavoring some of it. The 2 raitas that we had in class were roasted red onion (onion, roasted cumin seeds, salt and sugar) or fruit (honey, raisins, almonds, cardamom. cinnamon, coriander, grapes and apple. I liked the fruit one best.
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Post by spike on Jun 23, 2023 10:21:28 GMT -5
You are all amazing! So far today I managed to get dressed!
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Post by pepperhead212 on Jun 23, 2023 13:22:30 GMT -5
brownrexx You're right - the milk powder isn't necessary, just something I do, partly because I always have the stuff in my pantry! And I just got some (since I was down to about a quarter cup) from Amazon that was almost as cheap as buying a half gallon of milk at Aldi! I have kept some on hand forever, since I learned wayback that NF dry milk is better to use in bread than regular milk, for the same reason that you scald the milk for making yogurt - enzymes, and other things that aren't good for making yogurt or yeast breads, are destroyed. The reason old cookbooks would almost always tell us to scald the milk, but never told us why. Have fun with making your yogurt!
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Post by september on Jun 23, 2023 20:59:26 GMT -5
cookbooks would almost always tell us to scald the milk, but never told us why See, this is why I tend to not follow directions or recipes exactly! I always need to know the reason for doing something, and if it sounds like just an extra make-work step with no reason given, I just skip or do my own shortcut!
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Post by spike on Jun 24, 2023 11:42:02 GMT -5
NF dry milk is better to use in bread than regular milk So you just mix the dry milk and use the same amount?
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Post by pepperhead212 on Jun 24, 2023 12:14:35 GMT -5
spike If a recipe calls for a cup of milk, just use a cup of water, and 1/4 c dry milk. I almost never have milk in the house, unless I'm going to make something with it, like another batch of yogurt or buttermilk - another thing even easier to make than yogurt, as I just add a half cup of the previous batch to a half gallon of milk, shake it up well, and let it sit at room temperature, about 12 hours, shaking it every once in a while. And I use BM a lot, when making breads or bread sticks.
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Post by brownrexx on Jun 24, 2023 15:07:50 GMT -5
pepperhead212, I opened the IP last night and voila! I had yogurt. I was so impressed with how easy this was. I incubated mine for 10 hours because I started late and 12 hours would have been midnight and I wanted to go to bed. However I thought that it tasted pretty good after 10 hours. How many hours do you use? I know that the longer it incubates, the more tangy it tastes.
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Post by pepperhead212 on Jun 24, 2023 15:58:53 GMT -5
brownrexx, I use the 8 hour default on the IP. It's tart enough, and it gets a little more tart, by the time I get to the last pint. After it had sort of dried up out there (it only rained .02" in that afternoon TS), I went out and checked everything out, and that one variety - Hippie Zebra I saw the other day, after the first rains, and noticed some possible blight, and this time it looked like even more, but only on one of the two plants, fortunately. And not a single tomato on the entire row, or any others, had even a hint of the blight - few yellowed leaves on the very bottoms of a few, but that's it! So I fixed up just a half gallon of Serenade, and I sprayed the Hippies to totally soak them, and the plant next to them, plus my cucumbers, just to use it up; fortunately, nothing else prone to fungus diseases has started showing signs of anything yet. Some peppers are starting to produce in large quantities. Superchili is earliest, as always. Superchili, loaded with full size peppers, 6-24 by pepperhead212, on Flickr The calabash gourd is the first one to get a female blossom on it, even though it is listed as 79 day, while the bottle gourds are listed around 50 days, which is about what it is now. None on the bottle gourds yet, but there will be, soon. First calabash gourd to appear, 6-24. I will try to hand pollinate it when it opens later. by pepperhead212, on Flickr UD - I found a small pollinator on one of the open flowers on the calabash, which is a good sign for those night blossomers. No big deal, but I usually have to hand pollinate them.
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Post by bestofour on Jun 25, 2023 8:49:05 GMT -5
Year before last I picked up a bag of gladiola at Lowe's and posted on here that I was saving them until the fall. Paquebot told me to go ahead and plant them cuz they might surprise me AND they did surprise me and bloomed beautifully. This year they are just as beautiful as they can be and I think about paquebot every time I see the beauty. He was a wise man.
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Post by september on Jun 25, 2023 9:05:26 GMT -5
Beautiful picture, bestofour , you picked the perfect spot by your elegant birdbath!
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Post by mgulfcoastguy on Jun 25, 2023 14:46:21 GMT -5
It drives perfectly fine, just at some point it might not. They gave me the phone numbers for the VW shops in Fort Walton and Birmingham. I called several times today. Fort Walton returned my call and said that they are booked up until mid September. Birmingham never bothered to return my call. What an aggravation. Did you get an appointment made with Fort Walton, then? I got two different answers from Birmingham. The first from a secretary's thatchy could do it mid to late July and she would contact the local dealer to arrange the details. The second is when I called from said local dealers show room 2 hours later. That time I heard from the head mechanic and he said probably even later than Fort Walton. It seems that they only have a clean room and special hoist in a minority of the showrooms. Birmingham said that they are handling cars from a 4 hour radius around them. That includes Chattanooga where they now make the cars(mine came from Germany). I left the problem with the local dealer and told him to arrange it. Birmingham's secretary had contacted him and blown the same smoke ...ahem.. in his general direction. I repeated what the device technician in Birmingham told me and told them "handle it".
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Post by spike on Jun 25, 2023 19:36:12 GMT -5
mgulfcoastguy, How annoying! Is this a common problem? Or are they waiting for the warranty to run out and tell you to bugger off? Got my fingers crossed for ya.
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Post by brownrexx on Jun 26, 2023 12:38:15 GMT -5
bestofour, I am growing a variety of tomato that Paquebot loved. I got the seeds from another forum member in his memory and I like to remember him when I grow them. The tomato is Wisconsin 55 Gold and it really is exceptional just like he said.
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Post by paulf on Jun 26, 2023 19:56:47 GMT -5
Packed up the umpire gear for the season. Did 18 games in 24 days. Luckily very few problems after a twenty year lay off. Missed a few calls but got back into the swing after a couple of games. If I am able physically I will give umpiring a go again next year.
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Post by Laura_in_FL on Aug 2, 2023 9:57:15 GMT -5
Last night I ordered a new TV for our living room. We've decided to call it our anniversary present to each other, since our anniversary is this coming Saturday.
The TV in our living room had a problem with a gradually worsening bright spot for over a year. Last week it developed a second bright spot. So on Sunday DH tried to fix the bright spots, and he succeeded! But somewhere in the process of disassembly and reassembly he damaged something else. Now we have one corner dead black and vertical rainbow lines across the screen. And it gets worse daily - there are more and bigger lines each day, plus the top of the screen is going black and the black is slowly creeping down the screen.
Anyway, the new TV should be here sometime in the next couple of weeks. We ended up going fairly cheap with this one since we have more big expenses coming up. The new TV should provide a similar picture quality to the previous one, but we are not expecting much improvement. We essentially spent just enough to not downgrade.
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Post by paulf on Aug 2, 2023 12:08:50 GMT -5
About a year ago our TV we had watched for 15 years went suddenly dark. An internet search on the cause revealed that the fix would be many times more expensive than the replacement cost. When we first purchased the old set it was about $2000, a state of the art TV at that time.
My sons have 96" TVs for a lot less than our old set cost. Our room configuration is such that only a 42" TV will work. The highest rated set for that size was all of $200. You have to be electronically savvy to make the modern unit work at its best. No more plug it in and watch. We have done away with cable and satellite several years ago and for a few dollars subscribe to ROKU and all the rest work with an antenna. Our old bill was approaching $125/month. After a $150 investment for a professional long range antenna (purchased on line rather than at a hardware store) we get more than 30 channels over the air and Roku provides another several hundred choices...most of which we don't watch anyway, but they are available.
We got a Visio brand and it is not as good as I had hoped, but there are loads of choices. Visio keeps fiddling with the format and I can't figure out how to simply the process. I may just have to take some time and do research. Good luck with your new TV
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Post by Laura_in_FL on Aug 6, 2023 11:36:07 GMT -5
Went out for an anniversary dinner last night to a Cajun place we had not yet tried. (We hadn't tried it because it is always BUSY!) We got there at 4:45 and there was already a 30 minute wait. Which is not so bad when you consider that they routinely have a 2 hour wait during prime dinner hours. Anyway, it's a casual place with a family sports bar vibe, and a live band was starting up just before we left. So not a romantic setting, but fun. The food was excellent. We split a fried frog legs appetizer, just because neither of us had tried frog legs before. People joke that they taste like chicken, but they actually DO, although the flavor is slightly different. So they were fun to try, and tasty, especially since they were served piping hot from the fryer with a tasty remoulade sauce on the side. But because they are pricey we will probably not have them regularly. For my meal I had a Crawfish Etoufee, which was excellent. The first bite I thought that it wasn't spicy enough. (Somebody pick up poor pepperhead212! I just know that he fainted from shock after reading that.) But the heat built up, so that by the third bite it was perfect for my taste. And the toasted bread that comes with it was spectacular. I am not sure what spices and seasonings they put on it in addition to butter, but the flavor was addictive. DH had a dish called Chicken Fried Chicken, which as it turns out was breaded chicken tenders with the house made "Cajun cream sauce," served over rice with choice of side. That sauce was to die for, spicy and rich with a smoky edge. They have some other dishes that use the same sauce, which are definitely high on my list of dishes to try. So that restaurant is now on our repeat list, though we will have to plan ahead to go at a time when we can get in with a reasonable wait.
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