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Addie is just really niceAddie is just really niceAddie is just really niceAddie is just really nice

Addie Addie is offline

Chef Extraordinaire

Profile Comments

Showing Profile Comments 1 to 10 of 18
  1. Mad Cook
    03-09-2018 09:03 AM
    Mad Cook
    Hi, Addie, I hope you're well. I haven't been around DC for some time - busy with house decorating and stuff. I notice you haven't been around and Bucky mentioned that you haven't been around recently and hopes you're well. As I'm sure we all do.

    Best wishes,

    Mad Cook
  2. alucy0210
  3. simonbaker
    I am a little delayed on getting caught up on some posts. I am so very sorry to hear about your daughter. I know how tough it is loving someone going through cancer. My thoughts & prayers are with you during this difficult time. I know what it feels like tio want to be able to trade places with the one you love. You are a strong hold & support for a lot of people on DC especially me! Anytime you want to vent, know that I am always here for you.
    My prayers will continue for you & your daughter...always
  4. LPBeier
    01-14-2014 09:50 PM
    Hi Addie, some how I wrote a message here that was supposed to be in a thread. I couldn't delete it so I thought I would use the space to say Hi!
  5. CatPat
    10-30-2013 12:06 AM
    You are a beautiful lady, inside and outside. I care much of you. (angel)

    Love, ~Cat
  6. vitauta
    10-07-2013 08:29 PM
    hiya addie, i hope you are taking it easy and feeling much better after your heart scare on friday. have you checked your gmail lately? :)
  7. Diether
    09-30-2013 04:39 AM
    Hi Addie I would like to know what is the best pizza topping?,I am having friends over at my place now they say i cant cook.So I am good at making pizza but I want to knock them off their feet with a sizzling spicy topping,any ideas on what I can put on my pizza any ideas would be very helpful.
  8. Kylie1969
    Ads, just dropping by to wish you a wonderful Christmas
  9. PhilinYuma
    Hi, Addie!
    In your post on making bechamel sauce, you give the standard proportions of 1-1-1-1 for the flour butter and water, but when you are making it thicker, you make it 2-2-2 and 3-3-3 I am sure that you meant 2-2-1 and 3-3-1, just as good old JB puts in his American Cookery. I noticed it because I do that sort of thingall the time, and not because I am getting old (just over a year older than you!) but because I have always done it.
  10. Harry Cobean
    there still is friction,albeit friendly friction,over here between wales,scotland & england.as a result,and as you know,the scots & the welsh now have their own assemblies or parliaments which is excellent.the amazing thing is that for all of the rivalry throughout the ages if the uk has ever been threatened the welsh,english,scots & northern irish weld together instantly & voluntarily as one unit....and the history of centuries speaks for itself on that count!no one has the right to steal land & impose their rule on another country addie & i am not defending englands track record on that score but i don't believe they were the brutal regimes of,say,the spanish conquistadors in the south america's.as a result the british commonwealth has always & still does rally round without question.you guy's have helped us out of a few deep holes on more than one occasion too:-)
    anyway addie,that's history....let's hope we've learned from it.cael diwrnod braf(have a nice day!)

About Me

  • About Addie
    Location | Town or City
    East Boston, MA
    Mother of five, last count was 18 grandchildren and great grandchildren.
    Cooking, needle work, reading, stencil painting
  • Signature
    Illegitimi non carborundum!
    I don't want my last words to be, "I wish I had spent more time doing housework"


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  • Join Date: 11-09-2011
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