Plans for today (2025)

Terribly dull, but I gave our sheets a spa day yesterday. My husband tends to be a sweaty/oily kinda guy, and whenever I buy new sheets, they always end up looking dingy and yellowish (especially the pillowcases) after a couple months. This is despite washing them weekly.

I had read on the internet (and you know the internet is never wrong) that this problem can be solved by giving your sheets a nice spa day - oxiclean, hot water, and a good long soak. So, I filled up the bathtub, added some oxiclean, dumped in both sets of queen-sized sheets, and let them soak for 6 hours. Removed the sheets, then laundered as usual.

I cannot believe the difference it made! They look so much cleaner! I cannot believe the amount of staining that came out during the soak - the water was really murky when I took the sheets out. I’m so pleased that it worked, although wondering why nobody told me this before!

I’m going to make this a regular thing, probably a couple times a year.
 
If you are excused form Jury Duty in this County, they pay you $12 & 67¢/mile.
If you no serve on a jury, they pay you $25/d + mileage
That remind me, I did to load the debit card they gave me as payment so I can use it at the market this afternoon.
 
Barriehie said:
Put all the fixins' together to make a muffaletta sandwich tomorrow. Going to split one with Pippi's groomer, Sarah.

My crumpets were a flop so I'll be adding flour to lower the hydration and turn that dough into sandwich buns. 👍
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So I took Sara a muffaletta sandwich and she shared it with other groomers. Now they all want one tomorrow. 😜
 
Just got home from the brook hotel..took wife for lunch. She had thai beef salad i had blue cod salad and chips. Both 10/ 10. We left $20 for our wait girl. Looked like a school girl earning money for the holidays.
Slipped a lazy $20 in the pokies and collected $130.
Something light for tea in think???

Russ
 
I’m having a light day today. The deep tissue massage I had yesterday has left me battered! I’m also switching to my other phone so I get left alone 👏
Planning on making some soup and chopping up the remaining sandwich chicken for chicken melts later.
Eldest son coming home today and youngest also joining us tomorrow so I’d better get a food order in asap 😬

And a bit of a weird one I’m also planning to start seriously looking at what cutlery I would like.
I have a bit of a thing about cutlery. I truly hate bad cutlery. If it doesn’t feel nice in my hand I’m not interested, for me bad cutlery can ruin a good eating experience. I’m not hardline on anything much in life (maybe try not to kill or maim anyone 🤣) but good cutlery has to be up there as one of my top quirks 😂

One of the cutlery offences that irks me most is when your eating in a good restaurant, they’ve spent time and money creating a nice environment including the crockery and cutlery and at the end they give you a horrible cheap teaspoon to eat a little pud with. I’ve stopped short of requesting to see the spoon they’ll supply for before ordering pud but it’s a close run thing 🤪

I’ve read the Robert Welch shop (a brand of cutlery) is in the Cotswolds about 1hr 30 mins from here. A bike ride will be happening soon for cutlery drooling 😆
 
I'm going to the restaurant a bit earlier today, and I'm going to taste every single dish on the menu.
Yesterday, a client complained about the potato dish - she was right, it was off. :hyper:
The head chef said the aubergines were bland - he was right. They added more water so the sauce was less dry, but forgot to adjust the seasoning.:hyper:
The gulab jamun were fine, but they'd been smashed up, through careless serving.
Time to put on my Gordon Ramsay jacket.
Line cooks make dozens of dishes each day, and mostly it's warm up. They pay too little attention to the details and the flavours, so time for a change.
 
karadekoolaid said:
I'm going to the restaurant a bit earlier today, and I'm going to taste every single dish on the menu.
Yesterday, a client complained about the potato dish - she was right, it was off. :hyper:
The head chef said the aubergines were bland - he was right. They added more water so the sauce was less dry, but forgot to adjust the seasoning.:hyper:
The gulab jamun were fine, but they'd been smashed up, through careless serving.
Time to put on my Gordon Ramsay jacket.
Line cooks make dozens of dishes each day, and mostly it's warm up. They pay too little attention to the details and the flavours, so time for a change.
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Good luck!
 
SandwichShortOfAPicnic said:
I’m having a light day today. The deep tissue massage I had yesterday has left me battered! I’m also switching to my other phone so I get left alone 👏
Planning on making some soup and chopping up the remaining sandwich chicken for chicken melts later.
Eldest son coming home today and youngest also joining us tomorrow so I’d better get a food order in asap 😬

And a bit of a weird one I’m also planning to start seriously looking at what cutlery I would like.
I have a bit of a thing about cutlery. I truly hate bad cutlery. If it doesn’t feel nice in my hand I’m not interested, for me bad cutlery can ruin a good eating experience. I’m not hardline on anything much in life (maybe try not to kill or maim anyone 🤣) but good cutlery has to be up there as one of my top quirks 😂

One of the cutlery offences that irks me most is when your eating in a good restaurant, they’ve spent time and money creating a nice environment including the crockery and cutlery and at the end they give you a horrible cheap teaspoon to eat a little pud with. I’ve stopped short of requesting to see the spoon they’ll supply for before ordering pud but it’s a close run thing 🤪

I’ve read the Robert Welch shop (a brand of cutlery) is in the Cotswolds about 1hr 30 mins from here. A bike ride will be happening soon for cutlery drooling 😆
Click to expand...
I am a bit the same. I like to feel a certain weight and satisfying shape of the cutlery in my hands and the look is imporatant too. I think good cutlery is very hard to find.
 
Morning Glory said:
Good luck!
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I'm not really a Hell's Kitchen type, to be honest; I prefer to explain, and then insist.
The executive chef (and owner), however, is quite a different kettle of (burning hot, fire-laden) fish.
When I got there, I checked 4 different menu items. Hmmm - minor "deviations from the mean", so I talked them through it,told them how to correct, and then went to the kitchen to supervise the cooking. Taste, taste, taste; I got through a dozen spoons before I was happy.
Chef appeared and asked me if I'd tasted the Rogan Josh (mutton curry). Nope - they hadn't even brought it up to the kitchen when I'd been there.
It tasted bland, lacked spices, not enough salt....Chef exploded at the sous chef, who got a dressing down like you can't imagine.
He put it back on the burner, I pulled together a bunch of extra spices, added it to the mix and finally, it began to taste like it should.
Later, he told me that the line cooks tend to just cook. They don't taste enough; when they add more liquid, they don't adjust the seasoning, etc.
I checked every single dish that went out today. Keep them on their toes. :hyper: :hyper: :hyper: :hyper:
 
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