Re: Humiliation redefined


Diane,
My DD just returned this morning with my booty from Trader Joe's.

I remember one time when we were going to Boston and looking in a tour
book, and there was a little blurb about how people loved Trader Joe's
and how it was so unique. So we decided to go there, even though we
were taking public transportation around, so we couldn't buy much. Ever
since then we always seek them out when traveling and often they are
located right off interstates so easy to get off the freeway then back
on. They are a health food store (for lack of a better description)
that carries virtually ALL their own house brands of items and
practically everything you buy from them is not only cheaper than you
can get at any grocery store but also delicious and organic. They have
organic meats and produce sections too. One time I got a beautiful
about-to-bloom orchid with five flower stalks for $14. My cousin lives
near one and I asked her why she liked them so much also, and she said
because everything you buy is cheap and great. What's not to like?

BTW I'm thinking of buying TJ stock. They have a website but they don't
sell on line. They do have store locations there though.

dianne7619@xxxxxxxxx Wrote:
Mine is always sending e-mails from allrecipes.com too! She is a
really good cook, but she works 8-5 and her husband works the night
shift and has to be at work at 7:00, so he cooks and has it ready when
she walks in, so I get more phone calls from him about cooking than
from her. Ha.

What is Trader Joe's?

Romy wrote:
There's no greater feeling of satisfaction than this kind of
relationship with the daughters, I swear. My youngest DD, age 22,
loves
to cook also and practically lives on allrecipes.com. She's always
trying something new and exotic. This afternoon she called me from
Trader Joe's (there isn't one around here, but she's in
Massachusetts)
to ask if there's anything I want. I love that place!

dianne7619@xxxxxxxxx Wrote:
I sent my 28-year-old daughter the recipe for my mother's
cloverleaf
dinner rolls. She made them and called me to ask why I didn't
just
put
a piece of parchment paper down on the countertop when I was
kneading
them (it's always a huge mess, and I have to use a scraper to get
some
of it off).

I make these rolls about every 3 days because youngest DD is
addicted
to them, and I've made them regularly for almost 30 years. Now
why
did
it take an engineer to point that out to me? So this morning I
tried
it. My face is still red. It worked great.


--
Romy


--
Romy
.

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