LONG WORK VENT - tl;dr A certain service was canceled two years ago and late last year started harassing us for payment so they don't suspend the service...that was canceled
Storytime —
I can't imagine why some people don't like dealing with certain companies when it comes to cancelation.
I have been going around and around for almost two years now trying to get a service canceled (tied to work so this will be vague).
We tried canceling the service in January 2020 and it took jumping through hoops to finally get it canceled in April 2020. Paid off the contract and went on our way.
In September 2021, a shady as hell letter came saying that they would suspend our service if a payment of $128 was not sent to them in three days. (Really?)
I called them on it and said it was suspect since it wasn't on letterhead and weirdy short turnaround time.
Two more letters were sent in the next two months. After each letter, I sent an email complaint. Finally, for the November letter, I sent a note that explained in very simple terms again that this was a moot issue and why. They sent a note on November 19, 2021 saying that I would be pleased to know that the case had been closed.
One would have thought, that was the end. SIGH
March 2022 another letter on non-letterhead paper appears claiming we owe $128 to not lose service for the account that had been canceled in April 2020.
( Read more...Collapse )CHICK-FIL-A COLESLAW (Makes 6-8 servings)
- 4 teaspoons vinegar
- 1/4 cup sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1 cup mayonnaise
- 2 10-ounce bags finely shredded cabbage, chopped to 1/8 inch
- 1/4 cup finely chopped carrots
Whisk vinegar, sugar, mustard, and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.
Enjoy!
Saturday – Perk Up Cafe
- out
- Zonya Guiltless Nachos
Start some no knead bread
Sunday – Eggs and TJ Shakshuka Starter and potatoes
K-1st volunteering for 11AM
- Tomato Soup with Grilled Ham and Cheese
- Shepherd’s Pie Meatballs and Mashed Potatoes
https://iowagirleats.com/shepherds-pie-meatballs-mashed-potatoes/
Carma’s D&D 7PM?
Monday – German Pork Schnitzel with mushroom gravy, Mashed Potatoes, Green Beans
Tuesday – Greek Beef Ravioli
https://www.tasteofhome.com/recipes/greek-style-ravioli/
Wednesday – Easy Chicken (or Shrimp) Fired Rice
https://iowagirleats.com/take-out-fake-out-easy-chicken-fried-rice/
Thursday – Slow Cooker Beef and Barley Soup
Friday – ?
Carma’s D&D 8PM
Also known as Potato Roll Cinnamon Rolls since I use a potato roll recipe for the dough to keep the rolls soft.
I use two different recipes for these rolls so needed to get them put into one main recipe.
Christmas Cinnamon Rolls
https://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe
1 cup (227g) lukewarm potato water*
1 large egg
2 teaspoons instant yeast
3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (4 tablespoons, 57g) unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)
1/4 cup (35g) Baker's Special Dry Milk or nonfat dry milk
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
1. Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter.
2. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket.
3. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball.
4.Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
5. While the dough is rising, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch or two 9" round cake pans.
6. Gently deflate the dough, and transfer it to a lightly floured work surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
7. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake for about 20-25 minutes until golden brown on top. Turn out onto foil while still warm.
*Water in which you've boiled potatoes. If you don't have potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes.
I use two different recipes for these rolls so needed to get them put into one main recipe.
Christmas Cinnamon Rolls
https://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe
1 cup (227g) lukewarm potato water*
1 large egg
2 teaspoons instant yeast
3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (4 tablespoons, 57g) unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)
1/4 cup (35g) Baker's Special Dry Milk or nonfat dry milk
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
1. Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter.
2. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket.
3. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball.
4.Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
5. While the dough is rising, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch or two 9" round cake pans.
6. Gently deflate the dough, and transfer it to a lightly floured work surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
7. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake for about 20-25 minutes until golden brown on top. Turn out onto foil while still warm.
*Water in which you've boiled potatoes. If you don't have potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes.
Saturday –
-
-
Sunday –Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)
https://www.mediterraneanliving.com/recipe-items/shakshuka-stewed-eggs-tomatoes-morocco/
-Chicken Leek Soup with White Wine (Island of Crete-Greece)
https://www.mediterraneanliving.com/recipe-items/chicken-leek-soup-white-wine-island-crete/
Herb Mushroom Cheese Bread
https://www.lifesambrosia.com/herb-mushroom-cheese-bread-recipe/
-Smoked Sausage and Chicken Gumbo
https://iowagirleats.com/2014/12/15/smoked-sausage-and-chicken-gumbo-gluten-free/
Monday – Maple-Mustard Chicken Thighs and Potatoes and Green Beans
https://www.foodnetwork.com/recipes/ellie-krieger/maple-mustard-chicken-thighs-recipe-1949864
Tuesday – Instant Pot Green Beans with Pork and Potatoes
https://www.mediterraneanliving.com/recipe-items/instant-pot-green-beans-with-pork-and-potatoes/
Wednesday – Shortcut Vegetable Ragu (30-Minute Meal)
https://iowagirleats.com/2015/01/19/shortcut-vegetable-ragu/
Thursday –
Friday –
-
-
Sunday –Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)
https://www.mediterraneanliving.com/recipe-items/shakshuka-stewed-eggs-tomatoes-morocco/
-Chicken Leek Soup with White Wine (Island of Crete-Greece)
https://www.mediterraneanliving.com/recipe-items/chicken-leek-soup-white-wine-island-crete/
Herb Mushroom Cheese Bread
https://www.lifesambrosia.com/herb-mushroom-cheese-bread-recipe/
-Smoked Sausage and Chicken Gumbo
https://iowagirleats.com/2014/12/15/smoked-sausage-and-chicken-gumbo-gluten-free/
Monday – Maple-Mustard Chicken Thighs and Potatoes and Green Beans
https://www.foodnetwork.com/recipes/ellie-krieger/maple-mustard-chicken-thighs-recipe-1949864
Tuesday – Instant Pot Green Beans with Pork and Potatoes
https://www.mediterraneanliving.com/recipe-items/instant-pot-green-beans-with-pork-and-potatoes/
Wednesday – Shortcut Vegetable Ragu (30-Minute Meal)
https://iowagirleats.com/2015/01/19/shortcut-vegetable-ragu/
Thursday –
Friday –
Saturday – English Muffin Breakfast Pizza and smoothie
https://www.foodnetwork.com/recipes/ellie-krieger/english-muffin-breakfast-pizza-recipe-1973030P
-
- Salmon Cakes with Creamy Ginger-Sesame Sauce and Roasted Broccoli/Cauliflower
https://www.foodnetwork.com/recipes/ellie-krieger/salmon-cakes-with-creamy-ginger-sesame-sauce-recipe-1947036
Sunday – Southwestern Hash with Eggs
https://www.foodnetwork.com/recipes/ellie-krieger/southwestern-hash-recipe-1947916
-
- Pork Sirloin Roast and Clementines/Fennel
Monday – One-Pan Dinner – Lemon-Garlic Chicken Roasted Rosemary Potatoes & Brussels Sprouts
https://www.elliekrieger.com/recipe/sheet-pan-dinner-lemon-garlic-chicken-breast-roasted-rosemary-potatoes-brussels-sprouts-2/
Tuesday – Slow Cooker Beef and Many Vegetable Stew (barley)
https://www.elliekrieger.com/recipe/beef-many-vegetable-stew-2-2/
Or whatever night we go see Paige
Wednesday –
(Carma out for work dinner)
Thursday – Cajun Shrimp in Foil
https://www.elliekrieger.com/recipe/cajun-shrimp-foil-2/
Friday –
https://www.foodnetwork.com/recipes/ellie-krieger/english-muffin-breakfast-pizza-recipe-1973030P
-
- Salmon Cakes with Creamy Ginger-Sesame Sauce and Roasted Broccoli/Cauliflower
https://www.foodnetwork.com/recipes/ellie-krieger/salmon-cakes-with-creamy-ginger-sesame-sauce-recipe-1947036
Sunday – Southwestern Hash with Eggs
https://www.foodnetwork.com/recipes/ellie-krieger/southwestern-hash-recipe-1947916
-
- Pork Sirloin Roast and Clementines/Fennel
Monday – One-Pan Dinner – Lemon-Garlic Chicken Roasted Rosemary Potatoes & Brussels Sprouts
https://www.elliekrieger.com/recipe/sheet-pan-dinner-lemon-garlic-chicken-breast-roasted-rosemary-potatoes-brussels-sprouts-2/
Tuesday – Slow Cooker Beef and Many Vegetable Stew (barley)
https://www.elliekrieger.com/recipe/beef-many-vegetable-stew-2-2/
Or whatever night we go see Paige
Wednesday –
(Carma out for work dinner)
Thursday – Cajun Shrimp in Foil
https://www.elliekrieger.com/recipe/cajun-shrimp-foil-2/
Friday –
This is adapted from a recipe in the Jerusalem cookbook my mother had. Mostly because we were going to have another chicken dish for Christmas and wanted another main dish. We liked the idea of this but didn't want to do another chicken recipe. It was up to me to fiddle with the recipe a little. I upped the amount of sauce When I tested it, I served it with orzo. Additional notes for substitutes or adjustments at the end of the recipe.
8 tablespoons ouzo, arak, or Pernod (see notes)
5 tablespoons olive oil
4 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
3 tablespoons brown sugar
2-3 fennel bulbs (1 pound total)
2 1/2 to 3 pound pork sirloin roast
4 clementines, unpeeled, cut into 1/4-inch thick horizontal slices (see notes)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
2 1/2 teaspoons fennel seeds, lightly crushed
Salt and pepper
Chopped fennel fronds for garnish
Put the first six ingredients into a bowl and add about 1 1/2 teaspoons salt and 1 teaspoon pepper and add half the thyme and fennel seeds. Whisk well and set aside.
In a large self-sealing bag, place pork roast and add marinade.
Trim fennel, while keeping the core - reserving the fronds for garnish - cut each bulb in half lengthwise. Cut each half in 4 wedges (6 if really big bulb). Add to pork and marinade. Marinate in the refrigerator for 2 hours or overnight.(see notes)
Preheat oven to 425F. Line a large baking sheet with foil and transfer pork and fennel to the sheet, reserving the marinade. Add sliced clementines to the sheet peel side down. When oven is fully heated, place baking sheet in oven and roast for about 45 minutes (about 18-20 minutes per pound) until internal temperature on a meat thermometer reads 145 degrees F. Remove from oven; tent roast loosely with foil and let rest about 10 minutes.
Meanwhile, in a small saucepan pour in the reserved marinade, thyme leaves, and fennel seeds and bring to a full boil for 1 minute and then lower the heat to allow the sauce to simmer for about 10 minutes until sauce is reduced by one-third so you are left with about 1/3 cup sauce.
After the roast has rested, slice and place on platter surrounded by the clementines and fennel. Pour sauce over meat and garnish with chopped fronds.
Notes -
*If you don't want to use anise liquor like ouzo, you could substitute chicken stock. (I would add more fennel seeds to the marinade then)
*If you use very small clementines like the Halo brand, only cut in half and place with cut side up when putting on the baking sheet. Cut in slices if using larger clementines or use a couple tangerines or blood oranges. I didn't eat ours but did squeeze over my sliced pork.
*If you are going to make ahead of time (like I will for Christmas), you could put the pork roast in a large freezer bag with just the marinade and freeze it ahead of time. I think I will dip the cut fennel into the marinade as I put it on the baking dish.
8 tablespoons ouzo, arak, or Pernod (see notes)
5 tablespoons olive oil
4 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
3 tablespoons brown sugar
2-3 fennel bulbs (1 pound total)
2 1/2 to 3 pound pork sirloin roast
4 clementines, unpeeled, cut into 1/4-inch thick horizontal slices (see notes)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
2 1/2 teaspoons fennel seeds, lightly crushed
Salt and pepper
Chopped fennel fronds for garnish
Put the first six ingredients into a bowl and add about 1 1/2 teaspoons salt and 1 teaspoon pepper and add half the thyme and fennel seeds. Whisk well and set aside.
In a large self-sealing bag, place pork roast and add marinade.
Trim fennel, while keeping the core - reserving the fronds for garnish - cut each bulb in half lengthwise. Cut each half in 4 wedges (6 if really big bulb). Add to pork and marinade. Marinate in the refrigerator for 2 hours or overnight.(see notes)
Preheat oven to 425F. Line a large baking sheet with foil and transfer pork and fennel to the sheet, reserving the marinade. Add sliced clementines to the sheet peel side down. When oven is fully heated, place baking sheet in oven and roast for about 45 minutes (about 18-20 minutes per pound) until internal temperature on a meat thermometer reads 145 degrees F. Remove from oven; tent roast loosely with foil and let rest about 10 minutes.
Meanwhile, in a small saucepan pour in the reserved marinade, thyme leaves, and fennel seeds and bring to a full boil for 1 minute and then lower the heat to allow the sauce to simmer for about 10 minutes until sauce is reduced by one-third so you are left with about 1/3 cup sauce.
After the roast has rested, slice and place on platter surrounded by the clementines and fennel. Pour sauce over meat and garnish with chopped fronds.
Notes -
*If you don't want to use anise liquor like ouzo, you could substitute chicken stock. (I would add more fennel seeds to the marinade then)
*If you use very small clementines like the Halo brand, only cut in half and place with cut side up when putting on the baking sheet. Cut in slices if using larger clementines or use a couple tangerines or blood oranges. I didn't eat ours but did squeeze over my sliced pork.
*If you are going to make ahead of time (like I will for Christmas), you could put the pork roast in a large freezer bag with just the marinade and freeze it ahead of time. I think I will dip the cut fennel into the marinade as I put it on the baking dish.
Saturday was a bit hap-hazard. So we start this on Sunday instead.
Sunday - Kodiak pancakes with sausage links
- Tomato Basil Soup with Tortillini (IGE recipe) and Grilled Cheese sandwiches
- Out to eat after church
Monday - Slow Cooker Beef Pot Roast with potatoes and carrots
Tuesday - Yakisobi Noodles with shrimp and chicken
Wednesday - Black Bean and Sweet Potato Chicken Enchilada Skillet (IGE)
Thursday - Hot Roast Beef Sandwiches (leftover roast from Monday)
Friday - out most likely
Sunday - Kodiak pancakes with sausage links
- Tomato Basil Soup with Tortillini (IGE recipe) and Grilled Cheese sandwiches
- Out to eat after church
Monday - Slow Cooker Beef Pot Roast with potatoes and carrots
Tuesday - Yakisobi Noodles with shrimp and chicken
Wednesday - Black Bean and Sweet Potato Chicken Enchilada Skillet (IGE)
Thursday - Hot Roast Beef Sandwiches (leftover roast from Monday)
Friday - out most likely
Saturday - Brunch - 3 egg omelette.
- Ellie Krieger Grilled Thai Beef Salad
Sunday - Black Bean Burger Sweet Potato Hash with fried egg
- Domestic Geek's Mediterrean Tuna Salad (on Romaine)
- Sandwiches and Corn on Cob
Monday - Baked Chicken, mashed potates, side salad (from grocery store)
Tuesday - Basil Salmon & Julianne Vegetables and brown rice/quinoa pilaf
Wednesday - Shaksharka Eggs, Brussels sprout salad
Thursday - Ellie Krieger Peach Chicken with zucchini and tomatoes
Friday - probably out
- Ellie Krieger Grilled Thai Beef Salad
Sunday - Black Bean Burger Sweet Potato Hash with fried egg
- Domestic Geek's Mediterrean Tuna Salad (on Romaine)
- Sandwiches and Corn on Cob
Monday - Baked Chicken, mashed potates, side salad (from grocery store)
Tuesday - Basil Salmon & Julianne Vegetables and brown rice/quinoa pilaf
Wednesday - Shaksharka Eggs, Brussels sprout salad
Thursday - Ellie Krieger Peach Chicken with zucchini and tomatoes
Friday - probably out
Yakisoba Noodles
Not a saucy or spice dish
Serves 2
4 slices bacon, cooked and crumbled
2 Yakisoba noodle packs (frozen Marucharis)
2 sauce packets from noodle packs*
1/2 - 1 tablespoon sasame oil
1/2 cup thinly sliced green onion or leeks
1/2 cup shredded carrots**
1 cup shredded cabbage**
Optional add-ins (pick 1 or 2, if desired)
Finely chopped broccoli florets
Sliced mushrooms
Snap peas, halved
Diced zucchini
Shrimp
Chicken or pork stir-fry
Toppings to consider:
Pickled ginger, shredded
Aonoori (nori flakes)
Okonomi Sauce (or Bulldog), Japanese BBQ sauce
Chili oil, if you want spicy
Avocado slices
Fresh lime juice
Spicy mayo(?)
Allow the yakisoba noodles to defrost, if frozen. Heat pan on medium high heat.
Cook bacon to crisp. Set aside. Leave dripping in pan and add sesame oil. Add noodles onto hot pan and add sesame oil and 1/4-1/2 cup water. Cook until noodles begin to separate. Add the dry sauce packet or okonomi sauce to the noodles. Toss lightly until sauce is incorporated evenly. Add the carrots, cabbage, onions, bacon, and other veggies or proteins. Cook, folding in the ingredients together until the cabbage become lightly tender.
*instead of sauce packets use soy sauce, sugar, rice vinegar, red pepper flakes, and some water.
** Or just use 2 cups coleslaw mix.
Not a saucy or spice dish
Serves 2
4 slices bacon, cooked and crumbled
2 Yakisoba noodle packs (frozen Marucharis)
2 sauce packets from noodle packs*
1/2 - 1 tablespoon sasame oil
1/2 cup thinly sliced green onion or leeks
1/2 cup shredded carrots**
1 cup shredded cabbage**
Optional add-ins (pick 1 or 2, if desired)
Finely chopped broccoli florets
Sliced mushrooms
Snap peas, halved
Diced zucchini
Shrimp
Chicken or pork stir-fry
Toppings to consider:
Pickled ginger, shredded
Aonoori (nori flakes)
Okonomi Sauce (or Bulldog), Japanese BBQ sauce
Chili oil, if you want spicy
Avocado slices
Fresh lime juice
Spicy mayo(?)
Allow the yakisoba noodles to defrost, if frozen. Heat pan on medium high heat.
Cook bacon to crisp. Set aside. Leave dripping in pan and add sesame oil. Add noodles onto hot pan and add sesame oil and 1/4-1/2 cup water. Cook until noodles begin to separate. Add the dry sauce packet or okonomi sauce to the noodles. Toss lightly until sauce is incorporated evenly. Add the carrots, cabbage, onions, bacon, and other veggies or proteins. Cook, folding in the ingredients together until the cabbage become lightly tender.
*instead of sauce packets use soy sauce, sugar, rice vinegar, red pepper flakes, and some water.
** Or just use 2 cups coleslaw mix.
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Note - the homemade cheeseburger helper is the last…