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The end justifies the means...

I don't see the problem, it's always been done. Just about every position I've held had me sign a form that anything I created or thought of new during my employment was the company's property. Even if it didn't benefit a current customer or the company, but maybe it could in the future. I...

I use IPVANISH, but it's a paid VPN and I got it as a promo with a discount. And I really like it, lots of secure features and thousands of servers all over the world. There is no limit that I know of, and I have it installed on many devices, including TVs, laptops, and desktops and phones...

Very cool, thanks! I'm going to take a look. I found some on Amazon, but I couldn't tell if they were like the one my dad had. I don't think I'll find one, his looked like it was 500 years old. ;)

Yes! I do find that it takes on a little more and better flavor. That's why I like making it into a table bread and serve it with some seasoned olive oil. Mine never lasts in the fridge more than 2 days. Although, if I don't wrap it well, I'll have blowouts! Once I bake it... it doesn't...

I would love to have a meat grinder! I have been looking for a hand crank one, I don't know what happened to my dad's. It got lost over time, I remember it big and bulky, he would attach it to a bench and I would grind what seemed to me all day. Yes! I still make fresh sausage all the time...

A former pastor of mine happened to be in the audience of the old Oprah Winfrey show sometime ago, before I knew he would one day pastor at my church. The show was about dying and he was pulled from the audience and asked if he had a month to live, what would he do. He answered on national TV...

Cooking is a passion for me. I reluctantly picked up some skills from my mom when she would force me to help her. My dad in his many rolls was a butcher, so a few times a year he would butcher a whole hog or half a cow, not to mention wild game. He taught me to make all sorts of sausage and...

My dough recipe Oh my, I have been making my own pizza dough forever and I have settled on this one because it's so easy. And I found out that I make this dough more and more and it has many uses. This recipe makes two 14" pizzas, but I use it for a focaccia too. I also will make calzones...

I love pizza, if I bake a Chicago style pizza I use a heavy cast iron skillet which I don't preheat and the "pie" is so thick that the crust bakes perfectly and since the sauce is on top, it protects everything else. I have a 10.5 cast iron round griddle that I keep for a spare, never thought...