douG

What about the torches and pitchforks?

Do a little googling, Sherriff. You will be able to find lots of information. Practice on a sheet of masonite first to get the timing right for the consistency of mud you are using.

Good Luck!

Depending on the size of the texture, you may be able to do it with a hopper ($50-60 bucks) and a compressor. The idea is to shoot globs of material onto the surface, wait until just the right drying time (varies, 5 to 25 minutes) and lightly smooth the globs with a large flat blade of some sort. I use an eighteen-inch drywall knife. In a pinch I have used a clean spray shield with good results (Texture pros would probably run me off for that).

The hopper is good for the small pea size stuff to the about nickel size texture. If the texture on your ceiling is about the size of a quarter or larger, you may want to rent a small texture sprayer so you can shoot some bigger globs.

I use the ceiling and wall texture powder available at home depot in the drywall section. Works great for me. Read the directions, the hopper directions will probably have more detailed instructions on doing the knockdown.

I've always wanted to be judge, jury, and executioner. Torches, clubs and pitchforks, yea!!!!!!

Ooooooooh. A mystery! I like mysteries.

douG fer Friday. Lookin forward to seeing you again, GCD! We can start telling lies for Lakair right away.

Looks like the Hungarian that other site judging by the tail insignia. The countryside also looks more like Hungary than Afghanistan.

That be Squid, alright. Thanks for your report, Joanne.

I've been putting off clicking on that link, Grant. I wish now I'd delayed it indefinitely.

Bump again. *sigh*

Knockem dead, cisco. After listening to everyone's reports, I think that everyting works for these fish, you just have to find the hungry ones and put the lures on the plate. Deep baits, jigs and grubs, minnows, spoons, planers, riggers, natural, bright, glow etc. A great fishery for the gearheads cause it all works.

Bump. I always have to do all the work around here.

We would like to know how your trip to the Dr. went yesterday. Did that pike break your finger er wha?

Inquiring minds need to know.

Yeth. You can tell if it's going to work by previewing your post before posting. Or just have a look yerslef.

Hope this hleps.

You can see the link, now, Snag. Put some ice on that social digit of yours in the meanwhile.

No, these are contestants for Miss Universe from Canada. The semifinals, if you will.

It looks dislocated to me, according to what I read. Instructions are to see a doctor before the swelling gets too bad. If untreated, you may lose function in your finger. The blueness of the knuckle is the giveaway.

Please check the link I posted, Snag. It's difficult to see on this board. I wonder if his Supreme Geekness can make hyperlinks a little more visible.

Way to go, Snag. I see the Borgnine resemblance clearly now. Nice fish.

I wonder if you dislocated something? I think if you just pull on your finger until you pass out, it will pop back into place all by itself.

According to http://www.emedicinehealth.com/finger_disl.../article_em.htm, my careful prosthesis is that you see a doctor.

Today is good. Moosebunk?

The last two winners were both Canadian!

Here's a Reuters photo, Miss Natalie Glebova.

Never raise a hand to your young children. It leaves your groin exposed.

BTW for those on the west side of the pond, 'dab hand' could be transliterated as 'exquisite expert'.

Hope this hleps.

Howsa bout 8:30? I'll be in for a bit, but it might be too noisy if too many people show. Please limit the time you spend there. After all, you are your own HCB (Humour Control Board).

PatB cooks just fine, thank you very much. He drives a BBQ like Steve McQueen, and his chili is not that bad at all, considering.

I know that pic in your avatar, Pat. Could that indeed be Lake Babaganouche?

Did someone say Pho?

A nourishing soup made with flat rice noodles, Pho Bo soup is popular throughout Vietnam. Serves 4 to 6.

INGREDIENTS:

Beef Broth:

1 small onion, chopped

1 2-inch stick ginger

2 pounds beef bones

12 cups water

6 star anise

1 teaspoon salt

1 teaspoon sugar

1 pound lean, tender beef

Noodles:

1 16-ounce package dry, flat rice noodles (pho)

Garnish:

3 scallions, thinly sliced

1 large onion, thinly sliced

10 cilantro sprigs, finely chopped

1 cup bean sprouts

10 sprigs basil

10 sprigs fresh culantro (ngo gai)

fresh red or green chile pepper, thinly sliced

Accompaniments

lime or lemon quarters

fish sauce

hoisin sauce

hot chile sauce

PREPARATION:

Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.

Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard.

Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Slice raw beef into thin strips and set aside.

Remove bones from broth and strain out vegetables and seasonings. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.

Rinse noodles under cold running water and set aside.

Return the broth to a boil over high heat.

To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.

*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out. Recipe Reprinted from The Vietnamese Cookbook, by Diana My Tran.

There. Or just hop in the car and go buy a big, steaming bowl of the most amazing beef noodle soup you've ever had.