Ramsey's Kitchen Nightmares rocks!

The messages you are viewing are archived/old.
To view latest messages and participate in discussions, select the boards given in left menu

I had these type of nightmares from the time I was 10 until I was about 32. I would also sleep walk. Once when I was 10, I woke up in a house down the street. It was kind of freaky because I couldn't get out of their house because all of the doors were locked. They were on vacation and no one was there to let me in. I just woke up on their couch. Most of the time, I would dream that I was in my room and a light was trying to pull me in. I would not be able to move and I could see everything in my room. I would have this dream almost every night. I would be terrified of going into the light. I never saw anything other than the light though. My parents would find me sleeping in front of their bedroom door in the mornings. I don't know if this had any thing to do with it, but these dreams started after my stepmom and I were playing with a Ouija board (I was 10). I didn't really understand what a bad thing it was at the time. The funny thing is, I have had pictures taken of me that and you could see a light over me. The dreams finally stopped after I had my first child at age 32. I didn't realize there was a name for these types of dreams. I am so glad they are gone!

but never got a chance to try to find his web site. I will though, hopefully sooner than later.

We had our dream car a couple years ago. My favorite color (blue) with blue interior and a very large luxurious car that got unbelievable 30 mpg. It was the first time we spent more than $1000 on a car except when I had a brand new Horizon back in the ྌs. We loved that car, only 50,000 miles on it, thought it would last us forever, but little did we know it was in a flood. We started smelling a musty smell coming from the trunk when summer rolled around and 3 years later, it was trash, all rotted out underneath, nothing electrical worked on it. Even though it had all those things wrong with it, I still loved it, but it had to go to the graveyard. Broke my heart. (They don't make that car anymore).

That same year, a friend gave us a calendar that had daily numbers on it. If the number came up on a certain day, you would win those $$ for that day. December 29, our number came up and we won $100. The same day, DH bought a car with a blown engine for $100 without knowing he had won the $100 from the calendar. So, in reality, we had a free car. We pulled the engine from my blue baby and put it in the $100 car and it lasted 4 years until the windshield and transmission started to go.

We are still going to save the engine from my blue baby because it still has a way to go to hit 100K just in case this other car has engine problems. Then, if not, we will probably sell the engine later on to get a few extra dollars needed.

I've been working on a budget since last year that I downloaded from MS and was surprised to see that we rarely have any $$ in most of the columns, but insurance and taxes are eating us alive. No way to get out from under all the myriad taxes (federal, state, local, property, school, township, breathing, emergency, sales, etc.) and insurances (health, home, car, disability, vision, life, etc.).

Has anyone ever re-did old veneer kitchen cabinets? If so, what did you use to "spruce" them up? My cabinets themselves are in decent shape, but some of the veneer is starting to peel off. My husband and I are putting our house up for sale and I want something inexpensive that looks good. Any ideas would be greatly appreciated.

It is just as easy to care for as linoleum and it will look wonderful carried through continuously. It will make your house look more spacious.

Kitchen Confidential (2000) is Chef Anthony Bourdain's personal and professional memoir of 25 years in the kitchens of New York. The book's full title is Kitchen Confidential: Adventures in the Culinary Underbelly, but Bourdain, who studied at Vassar College before graduating from the Culinary Institute of America, with knife-sharp prose cuts through the underbelly and straight into the entrails of New York's culinary world.

Beginning with a boyhood introduction to his first raw oyster, a "glistening, vaguely sexual-looking object, still dripping and nearly alive,' and navigating through soaring heights and devastating lows of a career simultaneously fueled and marred by drugs and alcohol, Bourdain's constant companions, this memoir not only tracks the coming of age of a now-celebrity chef with his own Food Channel series, but it maps the restaurants and kitchens that came and went during Bourdain's formative cooking years.

Though he is currently a highly-regarded executive chef at Brasserie Les Halles, Bourdain's early years were spent ricocheting from one failure to another, particularly during the period he refers to as "the wilderness years."

Sponsored Links

No Reservations�GreeceBourdain Explores the Greek Isles. Tune in! New Episode Monday 10 e/p.TravelChannel.com/Bourdain

Anthony Bourdain TonesGet Anthony Bourdain tones Instant music ringtones!AnthonyBourdain.AnyTonez.com

Gordon Ramsey QuizAre You a Good Cook? Test Your cooking knowledge with our fun quizQuizRocket.com/cooking-quiz

It is one of the central ironies of my career that as soon as I got off heroin things started getting really bad. High on dope I was, prior to Gino's, at least a chef - well paid, much liked by crew and floor and owners alike. Stabilized on methadone, I became nearly unemployable by polite society - a shiftless, untrustworthy, coke-sniffer, sneak-thief, and corner-cutting hack, toiling in obscurity in the culinary backwaters. I worked mostly as a cook, moving from place to place, often working under an alias.

Despite a total immersion approach to drugs and debauchery, Bourdain maintains his love of food and a passion for his work throughout. He is a purist with an ironclad work ethic, an ironically common badge of the addict. Bourdain's prose is peppered with profanity and he frequently refers to his customers as "rubes" and those who exist outside the restaurant industry, "civilians." His approach to writing is the same as his approach to food: clear, concise, and lacking in ephemeral B.S. He is, in short, a pleasure to read - or to listen to, as in this case.

As an audio book, Kitchen Confidential soars, because who better to deliver Anthony Bourdain's biting assessment of the restaurant industry than Bourdain himself? The sardonic tone emanates perfectly from the author's own voice. With oaudio books often not the case, but Bourdain proves equally capable behind the microphone as he is behind the laptop,lap tope chef's counter.

Pick up a copy of this book. If you spend any amount of time in New York City restaurants, Kitchen Confidential is a must-read. If you've spent any time working in the culinary arts, Kitchen Confidential is a must-read. For anyone else, Kitchen Confidential will be one of the fastest and sharpest works of memoir that you'll ever have the pleasure of digesting.

This book was rented from www.simplyaudiobooks.com.