Hi I'm new

[kath]

Re: just trying to figure out the correct way to navigate

For the life of me, I thought there was someplace that said "start a new thread" before and now I can't find it. So I am now clicking on new post and changing title and trying it this way, but I don't think this is how I did this before. Then again all these little white candies could be effecting my highly trained computer skills.

 

[kath]

no not new post, on post reply, clicking on post reply and then putting something in the title box. Is this the best way?
Now that it is almost daylight, I guess I will go to bed.

 

[klinger]

I guess you must east-coast then if your only 4 hrs behind what town/city you from? I,m right in the middle of england..worcestershire where they make the famous sauce.To give you some idea 120mls from london,350 from glasgow,100 mls south of manchester and liverpool,20mls west of stratford(shakespeare country) and 20 mls south of Birmingham.

 

[Doug]

Love that sauce!!

 

[klinger]

Yeah its good all-rounder Doug a lot of uses.Good mate of mine works there as a maintenance engineer, says the recipe is a closely guarded secret, but did tell me one of the main ingredients for the sauce base was supprisingly anchovies,I wouldnt of thought that if he hadnt told me, learn something new every day hey.

 

[Jamie]

Klinger....ANCHOVIES??? No wonder I love that sauce.....that is very interesting and since I really like anchovies (I know, I'm strange...) now I know why that is my favorite steak and seasoning sauce.

 

[jb94102]

welcome two year from illinois ........... JIM :O)

 

[Pattipoo]

Kath...go to the page where all of the threads are listed....top left corner-ish...."new thread" click on it....name it whatever you'd like and go go go

 

[Doug]

Klinger, I can't stand anchovies...And it is funny because I have use Worcestershire Sauce all of my life. One of the BBQ sauces I use has anchovies in it and it is one of the best grilling sauces I've ever used.
But then I guess I am weird. I don't generally like raw tomatoes, but I love ketchup or a red pasta sauce.

 

[twoyearspost]

Thanks for the warm welsome everyone. I wish I would have known of this forum long ago, don't know how often I'll get to post but I will try to check often. By the way, my name is Mary and I am from MN. Take care and I'll keep in touch. Mary

 

[Rowdy66]

Hey, Twoyearspost, sounds like you came to the right place. Whether they know it or not they have been a big help getting me ready to have the surgery. I have less than two weeks not and I can hardly wait. I have been in a lot of pain for the last two years but didn't want to have the surgery until I had a significant weight loss and while I didn't lose all that I wanted I still did pretty good for a person who can't move around much although I did force myself to stay active in spite of the pain because I felt it more important to stay strong than be pain free and I do have a high tolerance to pain. I am so excited about getting through the surgery so I can lose the rest of the weight I have gained since my arthritis got so bad in my back. I didn't go on any special diet and I didn't give any food up, I just cut my portions and tried to use visualization, not the negative kind. I want to walk my big dog and go shopping and buy cute clothes and shoes. Believe me if I can lost weight anyone can so don't stop trying. I really think it has helped my back a lot. Anyway, welcome aboard. Rowdy.

 

[Nursepair]

I guess you must east-coast then if your only 4 hrs behind what town/city you from? I,m right in the middle of england..worcestershire where they make the famous sauce.To give you some idea 120mls from london,350 from glasgow,100 mls south of manchester and liverpool,20mls west of stratford(shakespeare country) and 20 mls south of Birmingham.

Klinger, we put our clocks forward a few weeks agao in Ontario, so you are only 4hours ahead of us instead of 5 at the moment, you do yours this weekend I believe?