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OT -- Baby-Sitting

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01 / Original postOT -- Baby-SittingThe Ranger · 8 Jul 2007 02 / This pagePosts 1–20Page 1 of 5 · chronological order 03 / Latest replyPost #100Rich McCormack · 13 Jul 2007

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General fitness, health and nutrition
Published
8 July 2007
Last activity
13 July 2007
Original author
The Ranger
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  1. Original post
    The Ranger
    Archived post
    #1

    [The flashpoint behind my stories -- TR]

    There have been many questions I've fielded during my seven-year
    parenting probation. Being an avowed extrovert, the attention my
    girls bring in is often fun and rewarding. But there are certain
    questions that people ask (or state as fact) that set my hackles
    on end.

    We had taken my wife, SWMBO, to the San José International Airport
    for her early-morning flight. We stayed to see her plane (Alan
    King's favorite American airline) taxi and take-off. During this
    time, the daughter-units were firing off random questions (usually
    at full-lung capacity) when a matronly passenger approached us.
    She listened to the daughter-units chatter away and answered them
    (if she understood their questions.) At one point she asked if I
    was "baby-sitting." I smiled and [politely] informed her that I
    was their father, not a hired hand. The daughter-units were
    starting to venture up towards the security gate, so we took our
    leave and moved on towards the parking garage.

    When I got everyone buckled in, I asked if they were up for some
    breakfast at one of our favorite haunts. A rousing "Waffles!"
    chant answered my question and we (sort of) rushed through 880's
    bumper-to-bumper.

    We were seated pretty quickly and I explained to all three units
    that since I was less than 24" away from them, they should keep
    their voices down. It took a couple reminders but they did
    [eventually] stage whisper. Breakfast was almost over and the
    waiter stopped by with the receipt. He turned and asked the older
    two if they were finally going pay. Their playground cackles
    attracted a pack of silver foxes (two men and five women) that
    were on their way to the cash register. The troupe surrounded the
    booth and immediately started firing off questions.

    SFF1: "Where's Mommy? Is Daddy baby-sitting?"
    Me: "On a trip. And, no, ma'am; I do this every day, all week."
    SFM1: "How are you going to manage without Mommy?"
    Me: "Just fine, thank you. I do this every day... All week..."
    SFF2: "Do you have anyone to fall back on with three girls?"
    Me: "Why? I'm pretty self-sufficient and all three of my girls are
    easy to take care of..."
    SFF3: "My husband never watched our children..."
    Me: "His loss. I'm a stay-at-home-dad."
    SFF4: "You stay at home with them? What about your wife?"
    Me: "Yes, ma'am. Now why would you ask that?"
    SFF5: "All girls: Are you going to try for a boy?" Me: "Girls are
    great."
    SFF5 "Yes, I know... But don't you want a boy?"
    Me: "Not particularly. I have three practically perfect daughters;
    I won my lotteries."
    SFM2: "Are these two twins?"
    Me: "Yes, sir."
    SFM2: "Are you sure? That one's so much bigger!"
    Me: "I /was/ there during their births..."
    SFM1: "But she's so much bigger!"
    Me: "I heard you the first time. It wasn't too brilliant when you
    said it before; it wasn't worth repeating..."
    SFF1-2-3: "I knew someone that knew someone-twice-removed that had
    twins in their family..."

    And with that, the gaggle walked off to swap tall tales and
    non-truths.

    I knew I was in for a long trip home because the older two were
    subdued (frowning and quiet) until I finished, paid, and got
    everyone in the car. It took the better part of an hour-and-half
    to reassert the truth on twinning, why their mommy was not at
    home, why we weren't going to have another child ("You can't
    'order' a baby-boy like a waffle. That's not how it works."😉, why
    I /was/ happy to have three daughters, and why I don't baby-sit.

    There are just some people that make parenting unnecessarily
    difficult. Then I remember why I chose to be a parent... and can't
    have a better set of reasons.

    The Ranger

    Report
  2. Steve Wertz
    Archived post
    #2
    The Ranger said:

    [The flashpoint behind my stories -- TR]

    We need a new group called rec.food.cooking.ot. Between the
    spams, Andy, the trolls, and the rest of the OT threads, the
    threads dealing with food and cooking are certainly the minority
    these days.

    ObFood: Romaine, shredded carrots, radish, smoked tomato, smoked
    jalapeno, smoked garlic (all in moderation) with Girard's Caesar
    dressing and ground black pepper. It was so good I made another
    one an hour later.

    -sw

    Report
  3. The Ranger
    Archived post
    #3

    Steve Wertz <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    We need a new group called rec.food.cooking.ot.

    Then run the proposal through news.groups.

    Otherwise, run the filters in your newsreader for "OT" and
    "Ranger."

    The Ranger

    Report
  4. kuvasz guy
    Archived post
    #4
    Steve Wertz said:
    The Ranger said:

    [The flashpoint behind my stories -- TR]

    We need a new group called rec.food.cooking.ot. Between the
    spams, Andy, the trolls, and the rest of the OT threads, the
    threads dealing with food and cooking are certainly the minority
    these days.

    ObFood: Romaine, shredded carrots, radish, smoked tomato, smoked
    jalapeno smoked garlic (all in moderation) with Girard's Caesar
    dressing and ground black pepper. It was so good I made another
    one an hour later.

    -sw

    yeah, thank god we have the updates from you every day telling us the
    reason for your latest dump to keep the group on track...

    Report
  5. Steve Wertz
    Archived post
    #5
    The Ranger said:

    Steve Wertz <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    We need a new group called rec.food.cooking.ot.

    Then run the proposal through news.groups.

    Otherwise, run the filters in your newsreader for "OT" and
    "Ranger."

    The problem with filtering out "OT" is the first dumb-ass that
    responds with Outlook, strips the "OT" from the beginning of the
    subject, therefore bringing the thread into view.

    And whole filtering you and Andy certainly helps (seems this is
    all you post anymore), it still sets a bad example for all the
    other [censored] to follow.

    Chowhound and Egullet sure are looking more attractive these
    days. It's interesting to note all these past-regulars from RFC
    you'll see on those sites.

    ObFood: Salame Crespone and Blarney Cheese as an after-salad
    snack.

    -sw

    Report
  6. Steve Wertz
    Archived post
    #6
    kuvasz guy said:

    yeah, thank god we have the updates from you every day telling us the
    reason for your latest dump to keep the group on track...

    I haven't [censored] about it for weeks, maybe months. But hey, if
    you feel your exaggeration makes your lack of a point valid, then
    by all means - be my guest.

    ObFood: Chorizo and potatoes for breakfast tomorrow morning. I
    have both Spanish (imported) and Mexican style. I'll use the
    Mexican for this as I need the added grease to fry the diced
    potatoes. If you've never done potatoes fried in chorizo grease,
    then you need to.

    -sw

    Report
  7. Little Malice
    Archived post
    #7

    One time on Usenet, Steve Wertz <[email hidden]> said:

    <snip>

    Quoted message said:

    ObFood: Chorizo and potatoes for breakfast tomorrow morning. I
    have both Spanish (imported) and Mexican style. I'll use the
    Mexican for this as I need the added grease to fry the diced
    potatoes. If you've never done potatoes fried in chorizo grease,
    then you need to.

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store? And
    will you cook your spuds from raw or pre-cook them..?

    --
    Jani in WA

    Report
  8. Little Malice
    Archived post
    #8
    One time on Usenet said:

    One time on Usenet, Steve Wertz <[email hidden]> said:

    <snip>

    Quoted message said:

    ObFood: Chorizo and potatoes for breakfast tomorrow morning. I
    have both Spanish (imported) and Mexican style. I'll use the
    Mexican for this as I need the added grease to fry the diced
    potatoes. If you've never done potatoes fried in chorizo grease,
    then you need to.

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store? And
    will you cook your spuds from raw or pre-cook them..?

    Oh my, I did some looking:

    http://en.wikipedia.org/wiki/Chorizo

    "The authentic Mexican style chorizo, either pork or beef consists
    of only lips and salivary glands rather than the muscle cuts."

    I'm sorry, I'm not eating anyone's lips...

    --
    Jani in WA

    Report
  9. Mark Thorson
    Archived post
    #9
    Little Malice said:


    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store?
    And will you cook your spuds from raw or pre-cook them..?

    Chorizo is the worst, most awful sausage made from
    the most disgusting parts of the animal (beef lips,
    angus, puzder, etc.) covered up with lots of chili.
    When you fry it, so much of it melts away as liquid
    that you wonder how badly you were ripped off
    on price.

    In California, it's in all the supermarkets.
    It's traditionally used in or alongside omelets,
    among other things.

    Report
  10. jmcquown
    Archived post
    #10
    Little Malice said:

    One time on Usenet, Steve Wertz <[email hidden]> said:

    <snip>

    Quoted message said:

    ObFood: Chorizo and potatoes for breakfast tomorrow morning. I
    have both Spanish (imported) and Mexican style. I'll use the
    Mexican for this as I need the added grease to fry the diced
    potatoes. If you've never done potatoes fried in chorizo grease,
    then you need to.

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store? And
    will you cook your spuds from raw or pre-cook them..?

    There are different kinds of chorizo. The Mexican kind, while in a casing,
    is mushy and greasy. The Spanish and Portuguese style is more like a smoked
    sausage but not quite. Very tasty stuff.

    Jill

    Report
  11. Little Malice
    Archived post
    #11
    One time on Usenet said:
    Little Malice said:


    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store?
    And will you cook your spuds from raw or pre-cook them..?

    Chorizo is the worst, most awful sausage made from
    the most disgusting parts of the animal (beef lips,
    angus, puzder, etc.) covered up with lots of chili.

    Yeah, I read Wikipedia a bit further and found this:

    "It often contains varietal parts of the animal, such as
    cheeks, salivary glands or lymph nodes."

    Quoted message said:

    When you fry it, so much of it melts away as liquid
    that you wonder how badly you were ripped off
    on price.

    In California, it's in all the supermarkets.
    It's traditionally used in or alongside omelets,
    among other things.

    Well, to each their own, and I mean that sincerely. But I'll
    have to pass. I'm not an adventurous eater, particularly when
    it comes to glands and nodes... :-P

    --
    Jani in WA

    Report
  12. =?iso-8859-1?q?Bobo_Bonobo=AE?=
    Archived post
    #12
    Mark Thorson said:
    Little Malice said:

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store?
    And will you cook your spuds from raw or pre-cook them..?

    Chorizo is the worst, most awful sausage made from
    the most disgusting parts of the animal (beef lips,
    angus, puzder, etc.) covered up with lots of chili.
    When you fry it, so much of it melts away as liquid
    that you wonder how badly you were ripped off
    on price.

    In California, it's in all the supermarkets.
    It's traditionally used in or alongside omelets,
    among other things.

    I agree, but this brings to mind something else, leftover Johnsonville
    Hot&Spicy brats are great when you cut/crumble them, and use them to
    make fried potato hash. Just cube some potatoes and fry them with the
    sausage. I like to add a few twists on the pepper mill.

    --Bryan

    Report
  13. kilikini
    Archived post
    #13
    jmcquown said:
    Little Malice said:

    One time on Usenet, Steve Wertz <[email hidden]> said:

    <snip>

    Quoted message said:

    ObFood: Chorizo and potatoes for breakfast tomorrow morning. I
    have both Spanish (imported) and Mexican style. I'll use the
    Mexican for this as I need the added grease to fry the diced
    potatoes. If you've never done potatoes fried in chorizo grease,
    then you need to.

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store? And
    will you cook your spuds from raw or pre-cook them..?

    There are different kinds of chorizo. The Mexican kind, while in a
    casing, is mushy and greasy. The Spanish and Portuguese style is
    more like a smoked sausage but not quite. Very tasty stuff.

    Jill

    Yes, the Spanish stuff is more like a salami. It's SOOOOOO infinitely much
    better.

    kili

    Report
  14. Goomba38
    Archived post
    #14
    kilikini said:

    Yes, the Spanish stuff is more like a salami. It's SOOOOOO infinitely much
    better.

    kili


    And from what I've seen, isn't quite so greasy and "red" as the Mexican
    links??

    Report
  15. Steve Wertz
    Archived post
    #15
    Little Malice said:

    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store?

    If it's stocked where you live, it's usually near the bacon and
    other breakfast sausages. I think it's become pretty common even
    in areas without a notable Mexican population. I've heard it's
    sometimes sold in tubs, but I've never seen that. Usually
    they're in plastic casings 2-3 to a package.

    This is one sausage that really *is* made out of lips and
    sphincter - it even says so in the ingredients! ;-)

    It's not like any other sausage. When cooked, it melts down to
    ~60% grease. I extract the grease (cook, then strain) to fry the
    potatoes. Then I use the crumbly sausage in the eggs (as an
    omelet usually), or not at all. I've also made hash browns with
    the grease:

    http://tinypic.com/fullsize.php?pic=4qn8m6d

    The potatoes are red from the seasoning in the chorizo. While
    chorizo is spiced, they are usually mild. The tradition way of
    making chorizo is with scrambled eggs, with the full compliment
    of grease <shudder>.

    Quoted message said:

    And will you cook your spuds from raw or pre-cook them..?

    Always fry them from raw. These will be home fries (diced), with
    chopped onion added towards the end.

    (Now I can't wait to get started. Maybe I'll eat a midnight
    breakfast...)

    -sw

    Report
  16. Steve Wertz
    Archived post
    #16
    Little Malice said:

    Oh my, I did some looking:

    http://en.wikipedia.org/wiki/Chorizo

    "The authentic Mexican style chorizo, either pork or beef consists
    of only lips and salivary glands rather than the muscle cuts."

    I'm sorry, I'm not eating anyone's lips...

    Oh c'mon. If you shed some of those phobias, you can discover
    some very good food ;-)

    -sw

    Report
  17. Marcella Peek
    Archived post
    #17

    In article <[email hidden]>,

    (Little Malice) said:

    Well, to each their own, and I mean that sincerely. But I'll
    have to pass. I'm not an adventurous eater, particularly when
    it comes to glands and nodes... :-P

    Sometimes it doesn't pay to read the labels :-) I was raised on the
    stuff and love it cooked up with eggs and rolled into hot, homemade
    flour tortillas.

    However, they do sell soyrizo. No animal parts obviously. The spices
    are the same and it does taste similar. You do need to add some oil to
    it or it's awfully dry since tofu doesn't have the grease pig or beef
    parts does.

    marcella

    Report
  18. Steve Wertz
    Archived post
    #18
    Mark Thorson said:
    Little Malice said:


    Ooooh, that sounds good, though I've never had chorizo. Is that
    something they have at the stupidmarket, or specialty store?
    And will you cook your spuds from raw or pre-cook them..?

    Chorizo is the worst, most awful sausage made from
    the most disgusting parts of the animal (beef lips,
    angus, puzder, etc.) covered up with lots of chili.
    When you fry it, so much of it melts away as liquid
    that you wonder how badly you were ripped off
    on price.

    That's just its character. I buy it mostly for it's grease. But
    I kind of like chewy texture of the heart valves and lymph nodes.

    Quoted message said:

    In California, it's in all the supermarkets.

    I have a choice of at least 13 brands, pork and beef versions. I
    really can't tell the difference between the two. There's a
    reason why it's stocked in such quantity. It took me a few times
    to really enjoy it, once I learned to use the grease and meat
    separately.

    -sw

    Report
  19. Goomba38
    Archived post
    #19
    Steve Wertz said:
    Little Malice said:

    Oh my, I did some looking:

    http://en.wikipedia.org/wiki/Chorizo

    "The authentic Mexican style chorizo, either pork or beef consists
    of only lips and salivary glands rather than the muscle cuts."

    I'm sorry, I'm not eating anyone's lips...

    Oh c'mon. If you shed some of those phobias, you can discover
    some very good food ;-)

    -sw

    Lips are one thing, but those lymph nodes in the ingredient list REALLY
    turn me off of chorizo. Blech.

    My mother questioned the logic of "sickly" people being told to eat
    liver to build up their blood.. she wondered how the "filter" of an
    animal could possibly hold anything that anyone wanted to eat? Wouldn't
    it be full of toxins and other nasties the body was trying to discard
    out....?
    And she adored her liver and pate. She just didn't believe in the it
    could be "good for you" claims.

    Report
  20. Steve Wertz
    Archived post
    #20
    kilikini said:

    Yes, the Spanish stuff is more like a salami. It's SOOOOOO infinitely much
    better.

    Yes, I have the real stuff, too (which I meant to send to Nick,
    but forgot.. shhh!). But the mexican stuff does have it's uses,
    I've finally discovered. And it's "dirt" cheap.

    -sw

    Report

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