April 17th, 2010 
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Bowl Cover Set
Would you kill your cat if she did this?
So last night I bought a beta fish and a bowl for it. I've had many beta fish before around this cat...but last night after I had set up the bowl and reinforced it by stacking things around the bowl and placing a cover on top, I decided to walk away for 3 minutes. Within that time period, my cat pulled everything away from the bowl, pried the top off the bowl, knocked the bowl over, and ate the fish. Would you kill her?
p.s. Not gonna kill her...just grumpy
lol you guys have a point...its just I've had fish around this cat for years and she never has taken an interest in them. I honestly think last night she was pissed at me for leaving her so long yesterday and decided to destroy my new shiny object. (Whenever she is angry with me she looks for my newest "toy" and rips it apart. But you're all probably right -_-
BTW my cat plays with my pet mice, rats, and rabbits. Has never eaten/hurt one. She was raised playing with these guys.
No i wouldn't kill her, i mean shes just doing whats natural to a cat hunting the fish! she just couldn't resist it, it was to tempting for her and she weakened and gave in to temptation! of course you are annoyed at her, but please forgive her!
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Apple Cinnamon Bun Twists
fries anyone?
yumm im gonna go make some fries... want some? ill give you the recipe if u want...
as many potatoes as you like
1 tbsp (tablespoon) vegetable oil
1 1/2 tsp salt
directions
.5- preheat oven to 400 degrees
1. -skin potatoes and cut them up like fries
1.5-if you want them crunchy, boil them in water with 1/2 tsp (teaspoon) of salt for NO LONGER THAN 2 MINUTES
2.-put fries in a mixing bowl with the oil and 1/2 tsp of salt. mix around so that every fry is covered.
3.- set fries on baking tray so that they aren't touching (do your best=])
4.- bake for 20 to 30 minutes and turn them every 5 minutes (or you can bake them until they look how you want them to taste =])
5.-after they are done, sprinkle them with the remaining 1/2 tsp of salt and enjoy =]]
i hope you like my recipe. please leave answers if you do or if you would like any changes =]
Yess! I love fries.
They taste soo good...
Ooh, you should get the cajun seasoning and sprinkle it on top of your fries.. tastes soooo good.
Enjoy your fries! They sound good.
I've tried this recipe before (in my family) and the fries end up great every time 
Also try it with the skins (that's what I do). Potato skins are good for you.. not that they will be with all that oil covered. But it's less of a hassle to peel the skins. Make sure to wash it very well, though.
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You can try making the plate and the utensils look like the Millenium Falcon!
Or maybe the plate can be a music stand and the utensils can be different musical instruments and you can conduct the orchestra!
Hope that helps! Good luck!!
My basic chili recipe is:
1 lb. ground beef, browned
2-15 oz. or 1-30 oz. (whichever is cheaper) can of Mrs. Grimes chili beans, I rinse the cans out with a little water and put in the pan
1-6 oz. can of tomato paste
1-8 oz. can of tomato sauce
1 tbl. chili powder or to your liking
To this I add: 1/2 c. to 3/4 c. Cookies mild salsa
1 small can green chilies
This chili is thick and that is the way we like it.
Another soup that we like it the Machine Shed Potato soup. I copied and pasted it from their web site. There is a bread bowl recipe with it also, to serve the soup in it. I don't make the bread bowl. The potato soup is really good and makes a lot.
Machine Shed Baked Potato Soup & Bread Bowl
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
serve in a bread bowl just like they do at the Machine Shed!
BREAD BOWL
INGREDIENTS
2 C. hot water
2 Egg whites
1 Oz. sugar
33/4 Lb. Flour
2 C. Cold Water
21/2 T. lard
1 T. yeast
PROCEDURE
Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
Scale into 4 inch balls, roll round and place in a warm place until they double in size.
Bake in 350’ oven for 18-20 minutes. Let cool.
Slice off top of bread and hollow out inside to form a bowl, careful not to make the “walls” too thin, about they should be about 1″ to 1 1/2 thick.
Thanks again Kelli.
Sincerely,
Dorothy
Return to the bowl, cover and set aside for 30 minutes.
You don't say which cuts of "chicken" you're using, but that would be important because the white meat parts of poultry don't do well if cooked a long time (and even worse if hotter for a long time). The dark cuts (legs, thighs) will do much better and not become as tough and "dry" tasting in a slow cooker or other long-slow cooking situation.
The idea with slow cookers is to cook on a low temperature, but for a long time. That works especially well for meats with a lot of connective tissue/fat since those would be tough if cooked quickly or at a higher temp (the connective tissue and fat melt inside the meat over time, tenderizing and moistening it).
There's also the problem that most "slow cookers" these days use a higher temperature for High and for Low than they used to, so actually both of those could be higher settings could use higher temps than you'd necessarily want for the best result (esp. for white meat parts).
You can read more about all that, and some ways to cook in slow cookers to avoid at least some of those problems, in my answer to this previous question:
and maybe this one too:
http://www.cooksillustrated.com/howto/detail.asp?docid=1663&Extcode=L0NN1AA00