Our place in Texas was broken into and robbed as well as ransacked!
The time to commit a crime is when the police are overloaded with other activities. Holidays and major natural disasters (earthquakes, forest fires, etc.) are examples.
The time to commit a crime with a gun is when there's lots of other explosions to cover up the sound of gunfire, New Year's Eve and 4th of July in the U.S.
Here in St. Louis, we have a real problem with folks in low income neighborhoods firing guns up into the air to celebrate the New Year. Every year for several days before New Years Eve they run commercials discouraging it. The bullets don't just stay up. They eventually come down.
--Bryan
They usually come down within seconds, but it's still a very bad practice. :-P I may consider it with blanks but never with live rounds.
It's idiots like that that give responsible gun owners a bad rap. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
Crank calls aren't nearly so serious as being published permitting the crooks and nutcases from knowing where you live... and today most crank calls are computer generated anyway (just a roulette wheel), there is no real malice or intent directed at a particular individual, telemarketers and crank callers are equal opportunity pests. I really don't see any security connection between caller ID and being unpublished; apples and oranges. Having to make a choice I'd always choose unpublished, I can hang up on a crank call but it's not so easy to prevent someone who knows how to physically find you from menacing you in a real way. Telemarketers/cranks are not seeking to burglarize your house. I've always maintained an unpublished number, since long before caller ID was a dream. Anyone who gives up their unpublished status because they think caller ID is a substitute is a fool.
Oh, good grief! Does the word paranoia ring a bell? --
History is a vast early warning system Norman Cousins
"Virginia Tadrzynski" <[email hidden]> wrote in message
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FBS had a stalker and that's how we knew who it was, an old girlfriend, all of 17 at the time, who was harassing him since the breakup. Like, yeah, I'll make your life miserable until we get back together..........one little visit from the police and lo and behold, no more calls in the middle of the night. -g
Similar situation some years ago when we moved from Philly to CT. Caller ID was not invented yet and we got lots of hang up calls. They stopped abruptly when the kids parents got the phone bill listing all those long distance calls.
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
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Kent said:
I looked for instructions like that on their site and didn't find them. The above URL does give instructions about cooking a raw ham. It isn't at all clear on their product list "what cooked and is what isn't". The bottom line is that you should cook raw ham to an internal temp. of about 155-160F. You really can't do that with a 250F oven unless you're willing to sit about a very long time. Sorry for the confusion.
Plus this term into Google: "Focus on Ham".
Then after you read it, come back and revise or clarify everything you've said.
-sw
From the site:
"TIMETABLE FOR COOKING HAM
NOTE: Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F."
One doesn't cook an uncooked ham at 250F, and one does cook it to 155-160F.
About every 2 weeks, I buy a spiral sliced ham at the supermarket. I bring it home and I cut the ham off the bone. I put the ham in one of those square, plastic Glad tupperware-type containers and I refrigerate it. I freeze the bone and I use that to cook beans, or cabbage, etc. Maybe I have been lucky, but the ham never seems to try out.
You buy a ham 2x month? I buy this 1x year at the most. Just interesting...
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
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Kent said:
I looked for instructions like that on their site and didn't find them. The above URL does give instructions about cooking a raw ham. It isn't at all clear on their product list "what cooked and is what isn't". The bottom line is that you should cook raw ham to an internal temp. of about 155-160F. You really can't do that with a 250F oven unless you're willing to sit about a very long time. Sorry for the confusion.
Plus this term into Google: "Focus on Ham".
Then after you read it, come back and revise or clarify everything you've said.
From the site:
"TIMETABLE FOR COOKING HAM
NOTE: Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F."
One doesn't cook an uncooked ham at 250F, and one does cook it to 155-160F.
250F works just fine for reheating a cooked ham to 130-140F. Otherwise you'd dry out the outside before the inside gets warm. That happens to be the same temperature I cook whole shoulders and butts either in the oven or the smoker.
Regardless, I wasn't arguing the temperature. I'm arguing your perpetual, pig-headed ignorance towards learning to distinguish between cooked, uncooked (but still cured and smoked), and wet-cured (city) vs dry-cured (country)hams.
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
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MOMPEAGRAM said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
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On Jul 5, 11:44?am, "kilikini" <[email hidden]> wrote: > MOMPEAGRAM wrote: > > Well it wasn't a happy 4th for us!
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> > Our place in Texas was broken into and robbed as well as > > ransacked!
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> Oh, how lovely. :-( I am so sorry to hear this. Have you made a > list of > what is missing? It may be difficult to determine, I know. When I > was > broken into, I'd still find things missing up to a few weeks later. > I > just > kept calling the police to add the items to the report.
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> Good luck and I hope they catch the guys who did this.
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Geeze, that sucks.
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Chances are they won't catch the thieves, not unless there was anything valuable and out of the ordinary taken, something that would send up a red flag when it was attempted to be disposed of. Everyone should take lots of pictures of everything they own, all valuables, room by room, wall by wall, open each closet, each dresser drawer, every cabinet... basement, attic, garage, everything outdoors, even inside your car trunk. Then upload all your pics to a photo website, there are plenty of free ones. And take tons of pictures, with digicams it's easy, it's free.
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I hope they catch the thief, but don't hold your breath... your stuff is probably all gone by now, traded for drugs.
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Sheldon
That's what we do but the dumbest was not listening to my inner voice to insure before we left. And I know it was dumb!
What do you mean by "insure before we left"? So now I'm assuming you rent. Everyone who rents needs renter's insurance, from day one. Renter's insurance is very inexpensive (less than $1/day). It's very good that you didn't take out a policy just before you left on your trip. Had you done that you very likely would have been arrested on suspician of commiting or orchestrating that burglary.
Btw, the vast majority of rental burglaries are inside jobs... odds are 999 to 1 that you or someone in your household knows the burglar(s). The fact that the burglary just happened to occur during a planned trip increases those odds a thousand fold.
Right now (today!) call your insurance company and take out a renter's policy... your auto ins company can handle it. No one should ever advertise that they are going away (especially not on the net), tell your friends after you return.
Sheldon
No we don't rent Sheldon. We own the place. That's why I feel so dumb!
