It depends. I download music for free when the artist offers it.
It happens more than you think - there are sites where artists
can upload their music to share with each other and the public.

You have to remember, artists who are producing music for a
living are doing just that - they wish to be paid for the work
they are pouring into their music.

You are their paycheck - oops, actually, in your case, they are
not getting a paycheck because of you. What if the military
decided to cut your pay in half, but you still had to perform at
the same level? You'd probably not be happy, probably saying
things like, "they're stealing the money I should be getting".

Seek out artists who offer music for free based upon their
decision to do so, not because you think you deserve it.

This is not the open-source community, where developers know
they are offering the software for free - even in that instance,
donations can be made if you feel the software is providing
you some benefit.

This is really easy to fix and is yummy. Many chefs enjoy fixing
this as a late-night snack, because it's so easy to fix.

Spaghetti Carbonara

* A quarter's worth of spaghetti (more if the 2 of you are hungry
* 1/4 pound pancetta (or slab bacon), cut into 1/2" cubes
* Ground black pepper (tsp each) and red pepper flakes
* 2 tablespoons of extra virgin olive oil - enough to
cover the bottom of a 9" skillets
* 4 - 6 gloves of fine-chopped garlic
* 1 cup grated Parmesan or Romano - I've used Mozzarella too
* 2 large eggs

In a pot, bring water (per package directions) and salt
to a boil and put spaghetti in.

Meanwhile, place the olive oil, meat, and garlic into the
skillet over a medium low heat. Be sure to stir it every
now and then.

Next, crack the eggs into a mixing bowl and mix well. Next,
mix in about 1/2 cup of cheese - just enough so there is a
good balance of the two - not too "runny" (not enough cheese)
and not too thick (too much cheese). Finally, mix in the two
peppers and mix thoroughly.

Once the spaghetti is al-dente, ladle some of the cooking
water into the egg/cheese mix - I use 2 small ladle's full of
the water (probably around 4 tablespoons). This warms up
the mixture to temper the eggs - mix together well.

Pull the skillet to a cold burner, drain the spaghetti, and
put the spaghetti into the skillet and mix well so the noodles
are coated with the olive oil and the meat is mixed in.

Finally, stir in the egg/cheese mix and combine thoroughly.
Continue stirring until mixed well, then plate immediately.
and top with cheese and additional red pepper, if you like.

IMPORTANT: dont forget to add the spaghetti water to
temper the eggs, or the eggs will "cook" and and turn firm
when added to the skillet. What you want is a "cream sauce"
which is produced when the egg/cheese mixture is added to
the warm spaghetti/skillet.

This literally takes me 10 minutes to fix. I place the "meat"
skillet on a back burner, so that when it's time to combine
the spaghetti and egg/cheese, I simply pull the skillet forward
to a cold burner.

Traditional Carbonara is a "peppery" meal - I like to fix mine
so you can really taste the pepper - obviously you'll want to
alter it for your taste.

if you like the visual version, here's one (although she doesnt
temper the eggs).
http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html

Here's an Italian version :)
http://www.youtube.com/watch?v=iERZIRQEIJk

I'm not taking sides, but where are you getting the statistics on this?

"There's a sucker born every minute" and that's who
they're trying to target. I've been using Gmail since
they first offered it by invitation only ... they really do
have a great anti-spam algorithm in place. In the last
year, I've probably had 1-2 spam emails hit my Inbox -
all other spam has been automatically routed to the
Spam "folder". Yahoo and Hotmail can't compete with
Gmail with regards to their anti-spam filtering.

Is this the type of spam you're getting - via email?

Thanks ... the swiss chard, by itself, is wonderful.

Can I say, "mouth orgasms" ?? :)


Swiss Chard "shrinks" like spinach does, so be prepared.

For two people, cut up a 1/2 onion (I always use
sweet onions) ... don't mince, but cut it up so the
pieces are a couple of inches long. Next, mince up
4 cloves of garlic.

Get a pot and turn the heat to medium-high and pour
in some EVOO to just cover the bottom of the pan.
When it heats up, toss in the onions and garlic
and stir/cook until the onions begin to brown.

Cut the stems off the chard and then coarsely
chop the chard - very coarsely because the chard
with shrink.

Now, put the swiss chard in and stir it all around.
Wait a minute, then put in some vegetable broth
(about 3-4 tbsps) and then a tbsp or two of soy sauce
and stir it all around.

Eventually, the swiss chard will shrink up - continue
to stir the mixture all around. When the chard becomes
a dark green, it's ready.

Fish:
Put some lima beans in a bowl (enough for however much
fish you're fixing, as a "bed") and chop some parsley
to taste and toss it into the lima beans, then add some
EVOO and stir the mix up. You want just enough EVOO to
allow the parsley to cling to the lima.

Now, spoon out the lima bean mix onto a piece of foil
large enough to hold the mix/fish and to cover it up.
Place the fish fillet on top of the lima bean bed and
pour some white wine over the fish and season with
ground black pepper and then fold the foil over
lengthwise (seal it) ... then at both ends, curl up
the foil so the wine won't seep out.

Put in a 375* oven for 20 minutes. I'd wait to fix
the swiss chard about 10 minutes before the fish is
ready, so it's all ready to serve at once :)

@Gossipmpm ...

Put enough water to "cover" the bottom of the pan
and a couple tbsps of butter in with the peas over
medium-low heat - cook (covered) about 5-7 minutes,
shaking the pot a time or two so the peas are well
coated. Turn up the heat to medium-high and allow
the water/butter mix to "boil away" ... the peas
will "implode" (shrivel), then remove from the heat.

The taste is very unique and different than
"regular-ol' cooked" peas. It's difficult to
describe ... I wanna say "charred" peas, but that
doesn't give 'em justice :)

Tilapia baked on a bed of lima beans mix
(lima beans, parsley, EVOO) and white wine ...

... and a Swiss Chard side (onions, garlic, EVOO
and swiss chard) with feta cheese sprinkled on top:

Ah yes, the very typical Japanese street clothing
(that is very typica there)

The power cords for their game consoles won't reach outside!

Welcome to the club ... wow ... 6'7" ?!??! :)

You can check on the active threads in the various
forums using the "Recent Posts" link up top ^

Welcome aboard!

That's "Oklahoma", not "Texas" ... it's a quote
from the movie, "Officer and a Gentleman" :)

The "steers and queers" quote pertaining to Texas
is actually a longstanding derogatory shout at
Longhorns fans from the SMU camp.

Lonely, yet contemplative.


(I suspect some folks won't get the "intent" of your photos)



Your profile is terse, but seems to reflect the mood
in your photos and maybe that's your intent.

(However, you might still want to expand it a bit.)

I don't think people are necessarily being bitter, but
rather honest. I'd say most all of us have had this "list"
of traits we hope to find in "that one" person we want
to spend the rest of our life with and have discovered
it to not be true.

Think about it. A vast majority of folks in the world
have had multiple failed relationships (I'm not just
talking about marriages).

So what you are seeing are folks responding to the
"hope of finding someone who matches the list and
why can that person not be found", especially from
someone so young. People are just voicing their
opinion based on years of experience.

Ha! My ex (in her 40's) *still* does that, to her friends, parents, kids, ad-nauseam.

It might help in the future if you provide instructions about how
to get to the information you want folks to read/listen, instead
of letting them hunt and peck around for the information.

And even better than "instructions", just provide the link(s).

Here's the article page:
http://wamu.org/programs/dr/10/02/10.php#31804
Then click on "Real Audio" or "Windows Media" link to listen (found
on the right side of the article description.

Better yet, here's the direct stream URLs to listen to:
Windows Media: http://wamu.org/audio/dr/10/02/r2100210-31804.asx

Real Audio: http://wamu.org/audio/dr/10/02/r2100210-31804.ram

Are you responding to my "nuke 'em" reply? Did you see the
smiley tacked on to the end? My reply was a play on the topic :)

There's a map of the routes in here:
http://transtexascorridor.blogspot.com/

I say nuke 'em!! :)

That's what I'm thinking.


I believe miaca12001 is talking about chatmate.com ... maybe.