surepip

Glenn Richardson's resignation from his seat in the legislature for District 19 was not effective until yesterday. Governor Perdue issued a writ of elections as soon as he could, when the resignation took effect, calling for a special election to be held on February 23, 2010. I believe the new Secretary of State will have to state when qualifying will begin and finish. A candidate will have to declare a party affiliation, but there will be no primary, simply an electoral process until someone gets 50% plus 1.

If they have any heart for their constituents in Paulding, they would have to be an improvement over your "bud" Glenn.

I have asked over and over for someone to tell me, "Just what did Glenn Richardson do while representing half of Paulding, for the average taxpayer/voter which he represented?" Don't let the door hit you in the butt Mr "Ex" Speaker! I sincerely hope our next representative does indeed do something for the voters and citizens of Paulding instead of representing the special interest groups only.

Fried Calamari with a marinara sauce and a cream clam sauce, salad, wine.

We probably passed each other on 285 that afternoon. I had grown up in the North Atlanta area, and had been traveling the Abernathy/Johnson Ferry route to work in Chamblee for years while they had been widening 285 so I knew the back roads and I knew where the steep hills were, both up and down to avoid. Hence when we realized 285 was going to gridlock, we got off and started our back road trek. The slowest part was Peachtree Industrial to Ashford Dunwoody. We did OK from there to home. It was an experience I do not want to have to ever deal with again. Hence, when it snows, ices, or wint

Dr Atkins in his books was adamant about the fact you had to have the cardiovascular in order to make it work. And he also advises to pick up whatever vitamins and minerals needed in supplements. Many of us are prone to gaining wieght. Some are not.....I am married to one, and have another for a son, and that makes it all the more difficult for me. I have used the strict Atkins to loose the belly fat, and then maintained on a reduced card, avoiding sugar and only consuming small amounts of bread, rice, potatoes, pasta, etc. And for me as long as I exercise [for me it has been ridin

Yeah, you ain't from around here are you? As a major city, Atlanta is kind of unique when it comes to winter weather. We are at 1100-1200 feet above sea level at the piedmont of the Appalachains, with a river running through the middle of North Atlanta with high sloping roads on either side of it. Peachtree Road actually runs on the top of the Eastern Continental divide, and everything on either side is down hill. To the east the water drains to the Atlantic and to the West to the Gulf of Mexico. Our weather patterns coming in either come across us, and heads north east to the Carolina

For induction, and afterwards, water, only carbs allowed are leafy greens, 2 liters or more water, green tea, and 30 minutes to 1 hour of some type of cardio exercise, even if it is just a reasonably paced walk. This burns what carbs you are getting and or have available, and will kick in ketosis faster. You have to burn more calories of carbs than you are eating to force ketosis. Once it kicks in, if you can stay with it another 10 days or so you will see your pants get loose.

I was in a "Mini-Mester" for the month of January out of St Andrews College in North Carolina for the 1973 storm. Big smile here, :yahoo: .....and the mini-mester was for Marine Biology and being taught in the Florida Keys!!! Dodged a bullet with that one. Snowjam in January 1982 was another story. My office was at Jimmy Carter& Peachtree Industrial, and I was living in East Cobb between Paper Mill Road and Lower Roswell Road. That storm was well forecast. The weather guys had their sticks together and gave us a day's warning. It started at lunchtime and all the news stati

OK, I was busy this evening. 1st: the shoulder is a tough cut. If you will unwrap it, sprinkle kosher salt and fresh ground pepper on it, put it on a rack uncovered in the fridge or a week it will make it much more flavorful and tender. I would braise it, kind of like an osso bucco with carrots, onions, celery and red wine. Brown the meat in a hot skillet, cover with a bottle of red wine and a quart of stock [store bought if necessary] and then let it simmer. After an hour or 2 put in the veggies. I would add some bay leave and herbs du provence and braise for another 2-3 hours. S

Bet that took your breathe away.

I have traveled extensively the past 30 years, and fortunately have NOT been flying as much the past 5 years I did the previous 25. I got to the point I took my food with me in a carry on [which of course is out of the question now], and would enjoy my repast without hassles from the flight attendants, etc. Wine, glasses, a corkscrew, bread, meats, cheeses, salads, etc. The only bad part was having to be somewhat greedy and hord my stash from my seatmates. And, when confined to the runway for 2, 3, or 4 hours, I had my dinner with me and could go on and eat, and drink, as I wanted. Sev

The last of the New Years Day Fejouda, salad, crunchy baggette and dirty rice. With both kids having a Latin back ground, and son's time in Brasil, I do the black bean route instead of black-eyed peas. 2 pounds of soaked blackbean [overnight in lots of water with baking soda] 4 or 5 onions, 4 or 5 carrots, 4 or 5 stalks of celery medium chopped. 12-15 cloves of garlic smashed 4 or 5 cleaned, viened and seeded ancho chiles sliced into thin short pieces Olive Oil 2 big cans of anykind of tomatoes a quart or more of rich stock [beef, chicken, whatever] Whatever meats that nee

NG, Thanks. I will give them a call in the morning. We used to deal with Ralph Johnson at Gas Inc, best I can remember. I use to go quail hunting with him and he lived in the red brick house up on the hill on business 6 just west of the turn off for Magarity. Really nice fellow. Lost touch when he passed away and it has been musical suppliers since then. Thanks again, SP

One more bump, and I guess I will have to bite the bullet and pay the highway robbery.

I am talking about filling, or partially filling, the big silver bullet behind the house. Not portable tanks. I thought I read some posts in the past 10 days or so talking about $1.59 a gallon.\ Anyone else ?

OK, the threads last week were saying $1.59 or so and that everyone was matching. I just checked and Heritage is $1.99 and would not budge on the price. Anyone know of anything cheaper ? I own my tank so there is no allegiance problems.

Beef Stroganoff with the left over beef tenderloin from Christmas, and left over Yorkshire Puddings [Popovers]and salad. Mushrooms, a roux, sour cream, white wine, parsley, green onions and paprika. Throw in the slice tenderloin pieces at the end.

Mrs G, I sent you a PM Basically all of the heat sealing vacuum unit bags are interchangeable, at least from my experience. YES YES YES I am interested. Let me know.....

Nothing critical, but I just realized I am out of vacuum seal bags for my seal-a-meal and I like to seal up my left overs right then and there. Plus, daughter, who has absconded to Mexico with her husband AND MT GRANDDAUGHTER for Christmas, layed a gigantic turkey on my Monday to fry for her. After sitting in a brine all week, I fried it up last night, boned it, and put it in the other fridge not really thinking about it. I was planning to seal up bags of the boned turkey tomorrow evening. Noticed the box of seal-a-meal bags and thought to my self......."Self, you need to check to see

The furnace is the big user. Borrow some space heaters and turn the T'stat way down. Also may want to really conserve on the hot water, and save what you have for cooking.

Daughter, who with her husband and MY Granddaughter are in Mexico with HIS family for the holidays. And she dumped a giant turkey on me last weekend with a "You will fry this for me won't you Daddy-Dear"....? I am a sucker, so after brining her bird for much longer than I had planned, I am frying it up tonight.

Subby, I have a great tuner dude. Almost as good as you are with small engines. I assume he would be glad to work on yours when you feel you need it. He grew up here, but his grandfather, who was an authorized Steinways & Sons tuner/repairshop had a shop in Athens, Ga. The 2nd or 3rd time he was tuning mine we realized mine was in the process of being rebult in his grandfathers shop in Athens when his grandfather suddenly passed away, and it took us a year or so to get the piano finished. This was in the 1970s. Small world..... Let me know when you want to get in touch w

I have a heavy beard growth, and have since I was in high school. I would have a very obvious 5:00 shadow in the afternoon/evening. I have had a full beard since college. I used to cut it off in the spring, and grow it back over the summer, but since the mid 1970's I keep it year round. I trim it every 2 weeks or so with 1/4" to 3/8" electric clippers depending on the time of year, and I have the stragglers on my cheeks and around my mouth once a week or so. MrsSurepip has never seen my chin. But I do keep it need and trimed, and have never had a derogatory comment from any customers,

Thanks FB, and it only took 2 martinis to fortify the patience to find what I needed. NO, NG, when you have the volumes of paper our case has generated it is often quicker and easier to go and find the documents on line and reprint them than to go through the 4 file drawers full of papers. I know they are in one of those drawers somewhere, just not sure if by chronilogical order or by BOC. But I found what I needed and made pdf files of the pages required.