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  Topic Review (Newest First)
04-09-2020 01:23 PM
LadyDi
Quote:
Originally Posted by modm View Post
Here is my drum set - I use the piano bench as a seat. The 2 "sticks", mouse pad for snare, furniture movers for cymbals....one flipped over for different sound. I mostly play the mouse pad and just doing exercises. Getting agility up particularly the left hand. I still drop the darn things

I need to anchor down the pads as they keep sliding towards me when "drumming"



Can't remember if I posted this but this is the Top Secret Drum Corp of Switzerland - Pretty amazing

2016 VIT HD TOP SECRET DRUM CORPS - https://www.youtube.com/watch?v=kd8UXijXtqM
Sounds like you are ready to play in the group White Snake !!!
04-09-2020 12:27 PM
modm
Quote:
Originally Posted by StrykersPerson View Post
Guess I am going to have to buy some drum sticks and brushes.

And a drum set.

I can't find mine!

I even have a broken drum stick signed by Jakson Spires!

Dammit.

Mister asked me, "What's up with the kitchen spoons, in the rocking chair with the Scrabble game in the office?"


Told him it's my drum set!

He got a chuckle out of that.

I need the real deal, man.

I'm jonesing here!
Here is my drum set - I use the piano bench as a seat. The 2 "sticks", mouse pad for snare, furniture movers for cymbals....one flipped over for different sound. I mostly play the mouse pad and just doing exercises. Getting agility up particularly the left hand. I still drop the darn things

I need to anchor down the pads as they keep sliding towards me when "drumming"



Can't remember if I posted this but this is the Top Secret Drum Corp of Switzerland - Pretty amazing

2016 VIT HD TOP SECRET DRUM CORPS - https://www.youtube.com/watch?v=kd8UXijXtqM
04-09-2020 12:20 PM
StrykersPerson Guess the Doggies are going to lose their couches and to revert to dog beds.

Life is so complicated.

Mister's life is going to get complicated as well, as he will have to dispose of the couches and then will have to string new new wire to the security camera.

No wonder I am a spinster!

04-09-2020 12:05 PM
StrykersPerson
Quote:
Originally Posted by modm View Post
You can do it! - I only had time to listen to a couple of minutes. But flam was one sticking he mentioned. I am trying to learn that....Look up lessons on the different stickings/strokes. Single rolls, Double, Flams, Paradiddles.... I think Flam is used to setup ghost notes and accent notes.

Right Flam - hold stick higher than left and bring down at same time. Will hear the lighter left with heavier hit of the right. And at same time giving a "thicker" sound than just single hit....

But you are right there is a ton in drumming just like any musical instrument. Have to build up to La Grange!

Plus I dont have drums so still using my 1/2" cvpc (cut to 16") and a mouse pad on a table.
Guess I am going to have to buy some drum sticks and brushes.

And a drum set.

I can't find mine!

I even have a broken drum stick signed by Jakson Spires!

Dammit.

Mister asked me, "What's up with the kitchen spoons, in the rocking chair with the Scrabble game in the office?"


Told him it's my drum set!

He got a chuckle out of that.

I need the real deal, man.

I'm jonesing here!
04-09-2020 11:55 AM
melbrod
Quote:
Originally Posted by dobebug View Post
That's basically the same recipe and technique I use but since I don't have a pressure cooker I cook at a barely simmer for awhile (I keep poking them with a fork and when the rib in the center of the leaf is tender they are done.
ABTLH
Yeah, I just cook them until they are tender, and flavor with butter and a little salt--there are a lot of southern recipes where you cook them forever (hyperbole, folks). It changes the flavor for sure, and can taste good if you like that sort of things, but I think the nutrition really takes a hit.
04-09-2020 11:44 AM
StrykersPerson
Quote:
Originally Posted by TNfisher View Post
But Mocha works for bananas, cucumbers, and a slice of American cheese.

And half of my sammich that I make at lunchtime.

You can't say I didn't try!

04-09-2020 11:39 AM
StrykersPerson
Quote:
Originally Posted by TNfisher View Post
Yeah, it's a slow day "at work" and I'm bored
Are they square dancing?
04-09-2020 11:26 AM
TNfisher
Quote:
Originally Posted by StrykersPerson View Post
Are you hiring?

I will nap with Mocha.

Can we agree on $7 dollars a hour to Dobe nap?

Easy money!
But Mocha works for bananas, cucumbers, and a slice of American cheese.

And half of my sammich that I make at lunchtime.

04-09-2020 11:22 AM
StrykersPerson
Quote:
Originally Posted by TNfisher View Post
Brought Mocha to work with me again today

Are you hiring?

I will nap with Mocha.

Can we agree on $7 dollars a hour to Dobe nap?

Easy money!
04-09-2020 11:18 AM
StrykersPerson
Quote:
Originally Posted by Cressrb View Post
First time I ever had collard greens was when visiting some long lost relatives in Tennessee about 12 yrs ago. I wasn't even sure what it was, but didn't want to be rude and not eat. I'm not sure how they prepared them, but they were so good I could hardly quit eating them. I have never had them since, nor do I know how to cook them like they did.
Boom! And there is is!

I don't have the energy to introduce Mister to greens.

I pulled a soup with kale in it on him one time.

Surprisingly, he gave it a nod?
04-09-2020 11:08 AM
TNfisher Brought Mocha to work with me again today

04-09-2020 10:38 AM
dobebug Kenny and TN--glad you survived the worst of the storms last night. Sounds way too exciting for me.

Sunny and getting warmer here--time to go spread some grass seed, mulch and mow the front yard (again--the grass really likes this weather--growing like a weed--but the weeds are still growing faster than the grass).

I have a mask but since I'm mostly working in my fully fenced back yard I haven't been wearing it--just heard an announcement that in Portland if you want to board any kind of public transportation you will not be allowed on without a ticket and a mask.

Oregon has sort of been ahead of the curve on some stuff and it seems to be working here--numbers are still staying pretty low for positive tests and patient deaths.

So...wash yer hands, avoid crowds, stay at home and stay well!

ABTLH
04-09-2020 10:29 AM
dobebug
Quote:
Originally Posted by alan j. View Post
I will over cook bacon and crumble it , and also use the oil from the bacon , little salt and a cup of water or stock. Pressure cook for 10 minutes.
Like TN said corn bread is a must , i just crumble those up as a topping. That is enough for me. Onions diced are also a good additive but i always share with the dogs so it is generally left out
That's basically the same recipe and technique I use but since I don't have a pressure cooker I cook at a barely simmer for awhile (I keep poking them with a fork and when the rib in the center of the leaf is tender they are done.

And I keep the corn bread on my plate or in my hand--bite of greens and bite of cornbread.

LOL! I used to buy greens (of all kinds) because they were dirt cheap but I notice that they are now on the expensive side locally--because they are the "in" thing. And I can't remember where I learned to cook greens--certainly not from my mothers side of the family (all french from my grandmother on back--and they'd be horrified) I think it was a guy I was dating a million years ago--originally from somewhere in the deep south and his mother cooked greens a lot.

ABTLH
04-09-2020 10:14 AM
modm Hope all is ok Doc and not too much damage!


Glad everyone is safe!
04-09-2020 10:14 AM
modm
Quote:
Originally Posted by TNfisher View Post
Nope, but it is right now I plan on wearing out my Weber Genesis grill while on lockdown

Oh yeah, I love these! And I do put a few in the freezer from time to time

Top right hand side says share!
04-09-2020 10:13 AM
modm
Quote:
Originally Posted by StrykersPerson View Post
OMG!

I'm never going to be a drummer!



This is too hard!

https://www.youtube.com/watch?v=odoHUcI0-2E

You can do it! - I only had time to listen to a couple of minutes. But flam was one sticking he mentioned. I am trying to learn that....Look up lessons on the different stickings/strokes. Single rolls, Double, Flams, Paradiddles.... I think Flam is used to setup ghost notes and accent notes.

Right Flam - hold stick higher than left and bring down at same time. Will hear the lighter left with heavier hit of the right. And at same time giving a "thicker" sound than just single hit....

But you are right there is a ton in drumming just like any musical instrument. Have to build up to La Grange!

Plus I dont have drums so still using my 1/2" cvpc (cut to 16") and a mouse pad on a table.
04-09-2020 09:54 AM
TNfisher Some humor

04-09-2020 09:52 AM
alan j.
Quote:
Originally Posted by Cressrb View Post
First time I ever had collard greens was when visiting some long lost relatives in Tennessee about 12 yrs ago. I wasn't even sure what it was, but didn't want to be rude and not eat. I'm not sure how they prepared them, but they were so good I could hardly quit eating them. I have never had them since, nor do I know how to cook them like they did.
I will over cook bacon and crumble it , and also use the oil from the bacon , little salt and a cup of water or stock. Pressure cook for 10 minutes.
Like TN said corn bread is a must , i just crumble those up as a topping. That is enough for me. Onions diced are also a good additive but i always share with the dogs so it is generally left out
04-09-2020 09:44 AM
TNfisher Yeah, it's a slow day "at work" and I'm bored
04-09-2020 09:42 AM
Cressrb First time I ever had collard greens was when visiting some long lost relatives in Tennessee about 12 yrs ago. I wasn't even sure what it was, but didn't want to be rude and not eat. I'm not sure how they prepared them, but they were so good I could hardly quit eating them. I have never had them since, nor do I know how to cook them like they did.
04-09-2020 09:22 AM
TNfisher
Quote:
Originally Posted by alan j. View Post
I have always enjoyed Collard and Mustard greens and have always worked Ag.
We would always come together a couple times a year have a meal where many would bring their own dishes to share. Too many times after polishing off a plate of greens the cook would be so pleased that i had enjoyed their plate and go on about the recipes...i have had Coon , possum , gopher turtle and pig stomach lets just say that i only eat greens that i cook.
Collard greens, blackeyed peas and cornbread. With a bottle of that vinegar with the hot peppers floating in it.
04-09-2020 08:59 AM
alan j.
Quote:
Originally Posted by Beaumont67 View Post
Them called COLLARDS...aren't they?
- Beau exercising my fluid-command of the English language...red-Neck style
I have always enjoyed Collard and Mustard greens and have always worked Ag.
We would always come together a couple times a year have a meal where many would bring their own dishes to share. Too many times after polishing off a plate of greens the cook would be so pleased that i had enjoyed their plate and go on about the recipes...i have had Coon , possum , gopher turtle and pig stomach lets just say that i only eat greens that i cook.
04-09-2020 08:46 AM
alan j.
Quote:
Originally Posted by Beaumont67 View Post
BIG QUESTION - for the the SMRT Chicken-Hawks here...

If this popular thread is called // The Girls Outside!
- and has over 32k Posts, in just 3 years ...and still going strong
- through 4 seasons, rain or shine, snow &/or ice storms, or rain storms, basement floods, etc.

Why don't the Girls, ever come inside ?
- seems like a puzzling question, Papa is perplexed here
They are animals B-67...not dogs
04-09-2020 08:05 AM
Beaumont67 BIG QUESTION - for the the SMRT Chicken-Hawks here...

If this popular thread is called // The Girls Outside!
- and has over 32k Posts, in just 3 years ...and still going strong
- through 4 seasons, rain or shine, snow &/or ice storms, or rain storms, basement floods, etc.

Why don't the Girls, ever come inside ?
- seems like a puzzling question, Papa is perplexed here
04-09-2020 08:02 AM
Beaumont67
Quote:
Originally Posted by melbrod View Post
Out of the cooking greens, beet greens are my absolute favorite. Mustard, turnip, kale, collards, bok choy, chard--spinach is probably my least favorite. And cabbage, I guess. There are a bunch of lettuce types that I'm not that fond of, though dandelion greens are kinda fun.

But I can't think of any green that I don't like (cooked)--some are just better than others, depending on my mood.
Them called COLLARDS...aren't they?
- Beau exercising my fluid-command of the English language...red-Neck style
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