INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[flocktastic]

Tomorrow is day SEVEN!!! I was doing fine with self control and not candling until this afternoon - maybe because it's a rainy day and I'm going a bit stir crazy...want...to candle...so...BADLY

 

[BullChick]

My post office saga continues....this time it isn't for hatching eggs. It's about my daughter's medication which she needs twice a day, at the same time each day - she can NOT miss a dose....
I ordered it, the mail order company we use said it would be shipped within 3 days, do you have enough to cover you. I had enough for a week. That week goes by. I'm OUT, I called again (last Sunday), they say it was sent UPS ground and we should have it by Thursday (yesterday). I had to call her neurologist, get a new prescription sent to a local pharmacy. They wouldn't fill it, since I already a 3 month supply that was just filled. I had to call the insurance company to authorize a 7 day supply. I picked it up last Sunday evening. Yesterday afternoon, I checked the UPS tracking #. It shows it was delivered to the USPS for delivery.

Now, UPS drives up my driveway and drops packages off at the front door. My post office does not.

Yesterday, I called the post office to see if I could pick up the package. They said it wasn't in their system yet. I said UPS shows it was delivered. She said packages sit out back until the PO closes then they sort the UPS packages. She said to check the tracking # after 7:30 and I should input divert instructions to have the package put on the supervisors desk. I checked every 15 minutes until I went to bed at midnight, it was never updated. It wasn't undated until 9:30 this morning. At that time, I tried to input divert instructions and the system told me there wasn't sufficient time to change the delivery. So, we went by the post office when they opened. They told us the box was out for delivery. If it did not fit in the box, they would leave a green delivery notice and we could bring that back tomorrow to pick up the medicine.

There are instructions in the sorting room at my post office to prevent ANY packages going out for delivery to my address. The box NEVER should have gone out for delivery. Yet, I still have to wait 24 hours to pick up something that should have been delivered on Thursday. How inept can not one but TWO companies be?

FYI I found out that 30% of Fed EX and UPS small packages they outsource to the USPS.


Sorry about the rant!!!!

Yup! I know that nightmare. I have it on a regular basis. I am so very sorry you are going through it though!

 

[BullChick]

Quote: Not a thing. You are sweet, innocent wonderful you!

 

[lozerface79]

Tomorrow is day SEVEN!!! I was doing fine with self control and not candling until this afternoon - maybe because it's a rainy day and I'm going a bit stir crazy...want...to candle...so...BADLY

We just candled yesterday. Its pretty fun once you start! What color of eggs do you got?

 

[Sally Sunshine]

10 hours till lockdown.YAY

I lockdown chicken eggs!!! yayayyaya

Quote: It preperd as stew? deep fried with batter,grilled?

Philadelphia Snapper Soup!!

Turtle Soup

Recipe courtesy of Commander's Palace

Total Time:
2 hr 20 min
Prep:
30 min
Cook:
1 hr 50 min

Yield:
5 servings

Level:
Intermediate

Ingredients

1 1/2 sticks butter
2 1/2 pounds turtle meat, cut into medium dice*
Salt and freshly cracked pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
30 cloves garlic, minced
3 bell peppers, cut into medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
26 ounces dry sherry (750-ml bottle)
1 tablespoon hot pepper sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups peeled, chopped, and seeded tomatoes
10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped
6 medium hard-boiled eggs, chopped into large pieces
Add Checked Items To Grocery List

Directions

*Cook's Note: We use alligator snapping turtles, which are a farm-raised fresh water species available all year long. Turtle meat usually comes in 2 1/2-pound portions.

In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.

While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).

Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.

**Cook's Note: Caramelizing vegetables and meats very will to get the dark color you are looking for.

***Cook's Note: This is like a stew, eaten as a main dish. This soup freezes well.

 

[lozerface79]

Not a thing. You are sweet, innocent wonderful you!

Tell me something i dont know

 

[flocktastic]

We just candled yesterday. Its pretty fun once you start! What color of eggs do you got?

I've got some blue, some white and many varying shades of brown & cream (4 or so of which are pretty dark brown compared to the others)

 

[attimus]

AWESOMEEE  now you get to put all these posts into one post!!! good luck!!!    

WAIT WHUT  you have seven thermometers!!! bawahhahhahaahahah


Attimus bator build  post #57021 post #58232 post #59461 post #59887 post #63164 post #63581 post #64394

I'll see what I can do, mobile posting can get tricky. 7 enough? Do you think I could use more

 

[lozerface79]

I've got some blue, some white and many varying shades of brown & cream (4 or so of which are pretty dark brown compared to the others)

We have brown eggs and let me tell you, those are prolly the most hardest thing to candle.

 

[Akrnaf2]

10 hours till lockdown.YAY

I lockdown chicken eggs!!! yayayyaya

We can not eat reptiles according to our religion, but how is it taste? And pleas don't tell me " like chicken"!

It tastes like a cross between chicken and fish with a hint of crab (sorry if that's not useful but that's the best way I can describe it). Some think it is an acquired taste because of this but I found it to be enjoyable.

It preperd as stew? deep fried with batter,grilled?

Philadelphia Snapper Soup!!

Turtle Soup Recipe courtesy of Commander's Palace Total Time: 2 hr 20 min Prep: 30 min Cook: 1 hr 50 min Yield: 5 servings Level: Intermediate Ingredients 1 1/2 sticks butter 2 1/2 pounds turtle meat, cut into medium dice* Salt and freshly cracked pepper 2 medium onions, cut into medium dice 6 stalks celery, cut into medium dice 30 cloves garlic, minced 3 bell peppers, cut into medium dice 1 tablespoon dried thyme, ground 1 tablespoon dried oregano, ground 4 bay leaves 2 quarts veal stock 1 cup all-purpose flour 26 ounces dry sherry (750-ml bottle) 1 tablespoon hot pepper sauce 1/4 cup Worcestershire sauce 2 large lemons, juiced 3 cups peeled, chopped, and seeded tomatoes 10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped 6 medium hard-boiled eggs, chopped into large pieces Add Checked Items To Grocery List Directions *Cook's Note: We use alligator snapping turtles, which are a farm-raised fresh water species available all year long. Turtle meat usually comes in 2 1/2-pound portions. In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top. While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup). Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning. **Cook's Note: Caramelizing vegetables and meats very will to get the dark color you are looking for. ***Cook's Note: This is like a stew, eaten as a main dish. This soup freezes well.

It seems yummy!!!