Caterina

Marzetti is cheap and easy to make. Everyone I've cooked this for falls in love with it! 1lb ground beef 1 large onion, chopped 1/2 cup green pepper, chopped 1 can cream of mushroom soup, concentrated/unprepared 1 can tomato soup, concentrated/unprepared 1 can (6oz) tomato paste 1tsp salt 1/4tsp oregano 1/4tsp pepper 1/3 cup water 1tbsp Worcestershire sauce 8oz no-yolk egg noodles, cooked 1 cup cheddar cheese, shredded 1pkg mushrooms of any kind (this is an addition I make to the original recipe) In a large, non stick skillet, cook beef, onion, green pepper and mushrooms (if you choose to use them), over medium heat until beef is no longer pink. Drain. Stir in all ingredients except cheddar cheese. Spoon mixture into a greased 3qt baking dish and sprinkle cheese on top. Cover and bake at 350 for 45 minutes.

Imo, a MILF is usually over 30... I know that technically a mom is a mom, whether they're 18 or 40, but the term is usually used to describe an older woman. Like when a teenager thinks his friend's mom is hot, he says she's a MILF. Sometimes it's used to describe an older woman whether she has kids or not. I don't have children and choose not to, but I'm sure in 14 years when I'm 40, I'll still be called a MILF.

Hello livenudecats, please take my comments as a general perspective as I don't know the exact details of your arrangement. My comments were directed towards overstaying the agreed upon time. After reading your last post and having more information about the situation, this is my direct advice for you... Ask her about her rate increase, let her know that you respect her and reassure her that if she increased the rate of your visits, you would still love to continue seeing her. Let her know she's worth it. If she refuses, bring the donation in an envelope with the increased rate or a nice tip and because you're a long time regular, she most likely won't count it until you've left and it will be a nice surprise for her! You do sound like a gentleman and a respectful client. Hope this helps!

You are missing my point. Im bowing out.

What are you arguing here? You just posted his exact words that HE PAYS 50/HR or under pays BY 50 an hour, he can clarify. I'll post his exact words too, "I often go overtime".... So he pays her 50/hr or under pays AND often goes overtime. My point was and still is, whether it's 50/hr or under pays BY 50/hr and often overstays, that he shouldn't even be asking for advice. Any of my regulars who overstay tip me well. If he respects her, I think he should know to pay the extra 50 ESPECIALLY if he overstays his visit.

He DID say that Gregsand. He said he pays 50 per hour and that he always overstays the agreed upon time.

You pay 50 for an hour AND go over time? You say that's her choice and that bothers me. Have you ever thought that she is too nice to be up front and end the session, or afraid of backlash, etc...? To me it sounds as though you are taking advantage of the situation.

Watching White Men Cant Jump and sewing a Kitty Cat Original piece of lingerie.

Sorry Ottawacomet but you've missed the point of this thread. You are supposed to say something you like about the previous poster which was NotchJohnson. NotchJohnson is next.

I like Hukupp because like me, when he was a child he believed that if you swallowed gum it would stick in your body for 7 years and being reminded of that made me laugh. I also like Hukupp because he makes great contributions to the Lyla community.

A beautiful coffee table set with two end tables. I just had them delivered! Very Victorian Era, made from wood, painted black with gold trim and accents.

I've made this recipe twice and each time I tweaked the recipe a little to suit my tastes. I'll post the original recipe and make notes of the ingredients I added. 6 1/2 cups of water, divided 1/2 cup extra virgin (teehee) olive oil Grated zest of 2 lemons Juice of 1/2 lemon, about 2tbsp 2 1/4 tsp salt (I used much less) 1lb (500g) linguine 1 bunch asparagus, cut into bite size pieces 1 cup fresh sweet peas 2 cups trimmed snow peas or firmly packed baby spinach (I used snow peas) 1/4 cup finely chopped mint (I substituted with dill the second time and preferred it) 1 cup finely grated Romano (my grocer doesn't have Romano so I used Parmesan) I added about 1 cup of heavy cream and white pepper to the recipe. I also added extra Parmesan to taste. Pour 6 cups water into a large pot wide enough to accommodate the linguine. Add olive oil, lemon zest, juice and salt. Bring to a boil over medium heat. Add pasta, return to a boil and cook, stirring often with tongs, for 6 minutes. Add asparagus and continue to cook for 2-3 minutes. Stir in peas and snow peas, cook 3 minutes longer, stirring carefully in final minutes to prevent sticking. Remove from heat, add remaining 1/2 cup of water, or less to loosen sauce. Toss with mint (or dill) and 1/2 of cheese. Use remainder of cheese to top the dish once served. What I did, instead of adding the cheese at the last step was use a small pot to mix the Parmesan and heavy cream that I added to the recipe. I heated the mixture over low heat and brought to a boil until it thickened. I then added it to the rest of the ingredients in the large pot. Additional Comments: PORK BURGERS This recipe for pork burgers is my own. I've found that using ground pork is so much more tender and flavorful than using ground beef. I'm addicted to this recipe and have made it often in the last little while. Because it's my own creation, I'll try to estimate the measurements the best I can. 1lb lean ground pork 1/2 cup finely chopped fresh sage 1 egg 1/2 cup finely chopped sweet onion 1/2 cup bread crumbs 2tbsp Worcestershire sauce 1/2 cup grated fresh Parmesan cheese Salt and pepper (preferably freshly ground) 1/2 package of bacon 4 cloves of garlic, chopped Add garlic and bacon to a food processor or blender and mix until well blended and mushy. In a large bowl add all ingredients including the bacon/garlic mixture. Mix well. Form hamburger patties (I make 5 from this recipe) Barbecue or fry the patties and voila! I melt old cheddar and add sweet coleslaw on top. Yum!

1/2 cup fine bulgur wheat 1tbsp fresh lemon juice 1 cup diced vine tomatoes Salt and pepper to taste 2 cups finely diced celery (keep leaves) 2 cups diced English cucumber 1 cup chopped green onion 2 cups roughly chopped Italian parsley 1/2 cup roughly chopped mint 1/2 cup roughly chopped celery leaves 3tbsp olive oil 1tsp grated lemon rind 1/4tsp allspice and 1/4tsp cinnamon if you wish Cover bulgur with boiling water and lemon juice. Let sit for 7 minutes. Drain excess water. In a large mixing bowl, stir hot bulgur with diced tomatoes. Season with salt and pepper. Cool. Add celery, cucumber and green onion to mixture. Add parsley, mint and celery leaves. Toss with oil, lemon rind, allspice and cinnamon. I love tabbouleh as a spring or summer dish. I eat it alone, with pita chips or in a wrap with chicken salad or tuna.

making her giggle