Canadian Mac Forums at ehMac banner

The Shangri-la Clubhouse

13M views 133K replies 249 participants last post by  Macfury 
#1 ·
In that it appears that the Monster Thread has died a quiet but noble death, I propose that this thread take it's place. Hopefully, it shall contain all that was good about the Monster Thread -- a thread of peace and tranquility, of humor/humour, wit, satire,and silliness. It was an oasis from all the troubling news that is all too real in the world "beyond the horizon". It provided all who came a cool drink of water and a momentary respite.

Personally, the Monster Thread was a place where I could wish you all a peaceful good night, or greet you with a smile and a cup of freshly brewed coffee.

We cannot recreate the Monster Thread, just like it is not possible to recreate the original Woodstock. It is something that just happened, with no overt plan, no rhyme or reason. Yet, in my honest and sincere opinion, it served a valuable purpose for our community. Friendships were made in this thread, and only concerns and worries were lost, albeit momentarily.

Thus, I propose that this thread inherit all the good qualities of the Monster Thread, and, as the Phoenix before it, rise out of the ashes of technological "flames". I would also propose that the Shangri-la clubhouse have no leader (sorry Kosh for your one-term in office postion). Let it be free to wander where it might go, free from the talk of more serious and relevant matters that have their open debates in all the other threads.

RIP Monster Thread. You were of, by and for the people of ehMacLand.

In the words of William Wordsworth

"What though the radiance which was once so bright
Be now for ever taken from my sight,
Though nothing can bring back the hour
Of splendour in the grass, of glory in the flower;

We will grieve not, rather find
Strength in what remains behind;
In the primal sympathy
Which having been must ever be."

[ February 15, 2004, 08:58 AM: Message edited by: Dr.G. ]
 
See less See more
#83,641 ·
John: What kind of tagine did you make? I made a seafood paella last night. I have enough leftovers for a full dinner again tonight.
My tagine was a pork and veggie one -- used cubed pork shoulder steak (no bones, and trimmed away as much of the fat as I could - saved/froze the bones for a future soup or stock), sauted a little first with onions, garlic, and ginger. Then added new, nugget, white potatoes, halved, with sticks of carrot, turnip, and red and yellow peppers. I didn't have a stock, so flavoured a little water with red wine. And used a spice mix I had on-hand from previous meat dishes (so some cinnamon, turmeric, cayenne, et al). The final product sure hit-the-spot for us.
Cheers!!
 
#83,642 ·
Marc ... don't own a camera, but will try to capture a couple of shots with Jean's iPad at some time. Can't promise any great pic's like you, and many of the others provide!!
Merci, mon ami.
 
#83,643 ·
Thanks- Kick-boxing was fun, but I think my abs are going to be sore tomorrow. Some of my classmates can kick like a mule and even though those of us on the receiving end wear thick belly pads, it still can hurt. The objective is to stand your ground and not be knocked off your feet. I wasn't knocked off my feet, but sometimes I couldn't help but step back.

Good luck with the physio. I am still doing my physio exercises from last year , even though I haven't seen my physiotherapist for almost a year. I think they really help me prevent re-injury of chronic trouble areas.

John: What kind of tagine did you make? I made a seafood paella last night. I have enough leftovers for a full dinner again tonight.

Don - I was so hoping that this time the new medication would finally cure that bothersome eye of yours. Hope the doc appt goes well and you come back with a new plan of attack.
Good to hear, Kim. If you stand at all ............. stand tall.

Physio went well.
 
#83,644 ·
My tagine was a pork and veggie one -- used cubed pork shoulder steak (no bones, and trimmed away as much of the fat as I could - saved/froze the bones for a future soup or stock), sauted a little first with onions, garlic, and ginger. Then added new, nugget, white potatoes, halved, with sticks of carrot, turnip, and red and yellow peppers. I didn't have a stock, so flavoured a little water with red wine. And used a spice mix I had on-hand from previous meat dishes (so some cinnamon, turmeric, cayenne, et al). The final product sure hit-the-spot for us.
Cheers!!
Sounds good, John. Maybe we could make you our chef at The Cafe Chez Marc. Your pay would be $328,937.93 ............. plus tips. Interested?
 
#83,645 ·
#83,646 ·
Time to call it a night. Want to go out and look at the moon with my telescope. See you all at the TGIF Breakfast .............. which might be prepared by John if he takes me up on my offer. We shall see. Paix, mes amis.
 
#83,647 ·
Morning all. Until John comes to the forefront to cook us our meals, I shall take on the task, as always. Not sure what to make for TGIF Breakfast. First some coffee might help.
 
#83,648 ·
Morning Marc, just awaiting SAP to upload. I had to make a code change in the right sidebar and that requires the entire site must be uploaded so it is chugging away at 438 files this morning. When it is done, don't miss today's video. A young person's group plays the Phantom of the Opera in a new and enjoyable fashion. Also what to do with that leftover steak and 'the old poke yourself in the eye' trick.

EDIT: SAP is now up and don't miss the dog with his very own hammock! ;)
 
#83,649 · (Edited)
Morning Marc, just awaiting SAP to upload. I had to make a code change in the right sidebar and that requires the entire site must be uploaded so it is chugging away at 438 files this morning. When it is done, don't miss today's video. A young person's group plays the Phantom of the Opera in a new and enjoyable fashion. Also what to do with that leftover steak and 'the old poke yourself in the eye' trick.

EDIT: SAP is now up and don't miss the dog with his very own hammock! ;)
Good morning, Don. A good SAP this morning. While not in a hammock, look at the difference with Gus before and after I call out his name. So alert ............ :confused::eek::D
You may use the pics of Gus if you want.
 
#83,650 ·
"When the solution is simple, God is answering." Einstein
 
#83,652 ·
Morning everyone. Nice offer Marc, but I find shopping/cooking for two to be difficult enough, so will have to pass on your generous offer. Having some problems with the internet this morning, but when they settle down, I'll attempt posting the pictures I took yesterday. Lost my connection with my first attempt.
Later.
 
#83,653 ·
Merci Marc, I shall use those pics! :D
Great. I have more, but don't want to flood SAP with just doxie pics. I'll just put some of the more unique ones here and let you choose.
 
#83,654 ·
Morning everyone. Nice offer Marc, but I find shopping/cooking for two to be difficult enough, so will have to pass on your generous offer. Having some problems with the internet this morning, but when they settle down, I'll attempt posting the pictures I took yesterday. Lost my connection with my first attempt.
Later.
Morning, John. Sorry to hear that you have declined my offer to be our lead chef. C'est la vie.

How are you today?
 
#83,655 ·
Marc .. here's some of the pic's taken with the iPad2 yesterday, from our 12'th floor apartment's balcony. The apartment faces west, with downtowns of Burnaby and Vancouver in the distances, unseen due to the heavy haze. Jean at our favourite small sitting spot, at one end of the balcony.
Hope this works.
 

Attachments

#83,656 ·
Nice pics, John. I am afraid of heights, but for some reason, I would be able to look over the side of your balcony with no problems. I can see how it would be a nice sunny spot certain times during the day. Kudos, mon ami.
 
#83,657 ·
Nice pics, John. I am afraid of heights, but for some reason, I would be able to look over the side of your balcony with no problems. I can see how it would be a nice sunny spot certain times during the day. Kudos, mon ami.
Thanks ... that's the first time I tried the camera on the iPad .. it seemed to work quite well. The trees on our property seem to buffer the effect of the height from the ground. They are also starting to buffer our views!! But when green, they are nice to see, as opposed to concrete, and etc. The balcony gets afternoon/evening sun only. We have two of these balconies - one off the bedroom, the other off the living room. We use the bedroom one for our sit out times.
Cheers!
 
#83,659 ·
Nice (busy) day today, a little cool to start but should get up to 20° later.

Trying to get some work done outside while the weathers good.

I'm "semi retired", but I don't seem to have a lot of free time on my hands.

All the other retired people I meet say the same thing, - don't know how we ever managed to get anything done when we were busy working.

I will never have to worry about being bored, I have an ever expanding "Honey-Do" list, I'm told some of the items on the list are left overs from when I built here in '72, - but I don'y think thats possible... ;)
 
#83,660 ·
Good Day Shang!

My tagine was a pork and veggie one -- used cubed pork shoulder steak (no bones, and trimmed away as much of the fat as I could - saved/froze the bones for a future soup or stock), sauted a little first with onions, garlic, and ginger. Then added new, nugget, white potatoes, halved, with sticks of carrot, turnip, and red and yellow peppers. I didn't have a stock, so flavoured a little water with red wine. And used a spice mix I had on-hand from previous meat dishes (so some cinnamon, turmeric, cayenne, et al). The final product sure hit-the-spot for us.
Cheers!!
Sounds great John. Pork shoulder is one of my favorite cuts of meat.

What a fabulous view from your nicely done balcony. I can see why you and yours like to spend time out there.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top