But you're smat and I'm a maroon!

I take great pride in being in the top 100% of my college graduating class.

I take great pride in being in the top 100% of literally every human category possible.

@@#$%& wrote:

@Shop-et-al wrote:

Could it also be tantamount to our reputations? Apparently, we cannot have one with out the other... what.

Great comment. You know about reputations. Someone reputed to take their profession seriously is worth examining. Someone who is reputed to earn $50,000 to $75,000 a year as a mystery shopper (as reported by CNN and ABC News) is worth following and dissecting their habits and studies. Someone who is reputed to be . . . also takes home the same character. Each only has a limited time to earn a good reputation. Why not come to the belief on our own that reputations, earnest study, and honorable action can lead us to become better. If not, then becoming worse is just a matter of time.

Is the quantity of income from jobs in this industry the same as the quality of work performed in this industry? We need only consider the vagaries of the bonus system and shopper availability when determining how to weight the "reputed" information that you reference.

I have no interest in following or dissecting someone who earns in that range in this industry. As long as my work passes muster with the MSCs on behalf of clients, it is sufficient and eligible for the agreed-upon remuneration. As long as my earnings in this industry are sufficient for me/my household, they are sufficient. As long as I continue to reduce my work in this industry, I can (eventually) achieve a needed calibration in my life. My life as a whole will be better balanced according to my wants and needs and to the needs of my my household.

People who for any reason wish to pattern their lives after those other mystery shoppers have examples to follow because several shoppers describe in detail how they achieve their earnings levels via this large industry. Others who are so busy that there is little time to work in this industry are living lives that follow other patterns. It is not for me to judge whose life is better, more to be imitated, or anything else. It is only for me to be me, live my life, and learn a little something about all aspects of my unique life, which includes other jobs, evolves, and occasionally includes work in this large industry.

BTW, were any part-time/hobbyists/virtually invisible mystery shoppers used for a quality comparison? Were any of these types of workers in this large industry identified as having work ethics, reputations, or other qualities that were at least as fine (or proportionally as effective) as those ascribed to the higher earners/more visible mystery shoppers?

Let's have some new recipes. All of the rest of this thread is a recipe for nausea. We need something good to happen. I am going to make my world famous French Country Stew today. Look for the recipe here, after I have had some coffee to clear my palette from the bad tastes that Dave has left.

I am making prosciutto wrapped asparagus tonight. After wrapping the asparagus spears, I set them aside, then take thin slices of yellow and red bell peppers and crimini mushrooms with a drizzle of olive oil and put them on a baking sheet. When they look about halfway done (about 25 minutes at 350), I take out the baking sheet and move them a little to place the wrapped asparagus in between clumps of pepper/mushroom mixture. I then top everything with some slivers of chopped red onion and cook for about another 10 minutes. I then add a mixture of fresh mozzarella, shredded parmesan and chopped roma tomatoes (low broil) and let it cook for another three to five minutes. Just before serving, I add a handful of toasted pine nuts to each person's plate. It's important to not add the pine nuts to the compilation on the baking sheet because if there are leftovers, the pine nuts become soggy. No salt or other seasonings are necessary, as the prosciutto has plenty of salt and the dish is very flavorful otherwise.

Oh wales, there is not enough coffee.

I need to try the asparagus. A lot of my favorites all on one baking sheet. Does it get any better

I will be making my special no-kitchen salad. First you get some paper plates. Then open a bag of pre made salad. Dump some on the plate. Add some cherry tomatoes and croutons. Voila! Salad.

@OP: Thank you for managing the focus and direction of your thread. You must have the patience of Job.



Edited 1 time(s). Last edit at 08/31/2017 01:44PM by Shop-et-al.

I'm giving you a pass on the paper plates because of your kitchen situation, LOL! Speaking of the kitchen, how goes it?

@CoffeeQueen wrote:

I will be making my special no-kitchen salad. First you get some paper plates. Then open a bag of pre made salad. Dump some on the plate. Add some cherry tomatoes and croutons. Voila! Salad.

We need recipes that numb the senses. Who has recipes for Boozy Brownies, Bourbon Bread, Winesicles, Irish Coffee, Long Island Iced Tea, Mike's Lemonade?

Smith and Curran (or Kearns) - 2 oz Kahlua or creme de cacao, 2 oz heavy cream, top with club soda
Dark and Stormy - 2 oz dark rum, 3 oz ginger beer, 1/2 oz fresh lime juice (optional)



Edited 1 time(s). Last edit at 08/31/2017 02:07PM by LisaSTL.

It's a bit early, LOL. I like the boozy brownies idea, but won't the booze cook off while baking? Maybe add it at the end, hahhaha.

I feel the urge to use the toggle button.

Well Kahlua is coffee liqueur If you prefer some vitamin C and anti-oxidants you could opt for a Bloody Mary, Bloody Maria, Mimosa, Bellini or my favorite, champagne and pomegranate juice.

Jasf, one of my friends once made a boozy frosting for non boozy brownies. Same effect without cooking out the booze.

I make boozy glaze for scones. Grand Marnier for the cranberry/orange and Limoncello for the blueberry/lemon. It is yummy.

Lisa, when should I expect delivery? they sound good!

It will need to be some time after I get new ovens

Too early in the day for booze for me, but I am making a boozy dessert in my crock pot for dinner. I have the auto timer set to start at noon and it will cook on low until I get home: Bourbon Rice Pudding

3-1/2 cups milk
1 cup white rice, cooked
3 eggs, slightly beaten
1/3 cup granulated sugar
2 teaspoons vanilla
1/2 raisins
1-1/2 teaspoon lemon rind, grated
1 teaspoon cinnamon
2 tablespoons butter
3 tablespoons Bourbon or dark rum
1/2 cup sweetened whipped cream

Warm milk in microwave and pour over rice. Add sugar, vanilla, raisins, and lemon rind to the milk and rice. Beat the eggs and add them in. Sprinkle with cinnamon and dot with butter. Cook in slow cooker 4-6 hours on low. Before serving, turn the rice pudding into a serving bowl and stir in 3 tablespoons of Bourbon or dark rum. Top each serving with whipped cream.

edited because my formatting went crazy and the ingredients were hard to read and confusing.

Edited 1 time(s). Last edit at 08/31/2017 03:38PM by roflwofl.

Y'all are a bunch of lushes!

*raises hand and waves*

Any friend of wine is a friend of mine.

They would be finally starting the renovation today if Harvey wasn't on his way to dump 6 inches of rain on us with 40 MPH winds. Not that I'm complaining, we are getting off easy. So it will be Tuesday. New sub floors, then dry wall and paint. Then cabinets, bathroom fixtures. Finally countertops and new "hardwood" floors, and finally touch ups and done. 2-3 weeks if everything comes in on schedule.

@LisaSTL wrote:

I'm giving you a pass on the paper plates because of your kitchen situation, LOL! Speaking of the kitchen, how goes it?

@CoffeeQueen wrote:

I will be making my special no-kitchen salad. First you get some paper plates. Then open a bag of pre made salad. Dump some on the plate. Add some cherry tomatoes and croutons. Voila! Salad.

OP,
You have acted as though you have purchased this forum from Jacob. We are being as civil as your actions permit us to be. I for one, do not hijack threads unless they have nothing to do with legitimate concerns of MSers. On that score, your qualifies, in spades.

I'm not much of a drinker these days but I support it fully. Whatever gets you through life.

*Hands Lisa a spiked mocha latte* There, there, it will get better....I'm here for you!

@LisaSTL wrote:

Oh wales, there is not enough coffee.

I need to try the asparagus. A lot of my favorites all on one baking sheet. Does it get any better

Yup...*Hands bgriffin a spiked mocha latte*

@bgriffin wrote:

Y'all are a bunch of lushes!

That sounds AWESOME!

@LisaSTL wrote:

I make boozy glaze for scones. Grand Marnier for the cranberry/orange and Limoncello for the blueberry/lemon. It is yummy.

yes, it sounds LUSHes