So, as if money wasn't tight enough this month, I have just discovered that some Internet company has ripped me off for almost $100 over three transactions, and caused two other checks to bounce, adding another $50 in insufficient funds charges.

DH loves the magical pony story.

Sean can your bank flag transactions as suspicious? That sucks.

3m going to feel vrery fashionable taking my tamaflu. still on phone

just got the call-not flu

I was going to go out and run some errands today but I checked the local paper's website to see what the current temperature is --102. Tomorrow it's supposed to get to 101.

I want a seance to connect me with the previous owners of my houses, so I can ask "Why?"

They were trying to make the demented weasels feel better about themselves.

Sean, that just sucks. I'm sorry.

beth, I hope you get to feeling better soon.

askye, that's pretty toasty. And so much fun with the notorious Florida humidity.

If anybody ever wants to make vegan mac and cheese, this is totally the way to do it: [link] . It's not perfect -- I think I want to try a little more cashews and less turmeric next time, and I used Earth Balance instead of oil -- but it's the closest I've ever tried.

I bookmaked that Hil it looks really good.

I haven't really been out side but I realized that I need to get a father's day card for dad and I had his presents shipped to Mom's so I need to go and get them. Maybe around 8 pm. I got my utility bill in the mail and it's very high, which I knew, but this place stays so hot without the a/c I don't have much choice.

Dad didn't know what he wanted to do for Father's Day so I'm going to go to church and see him sing in the choir then we are going to come back here and have leftover New World Goulash (a Volumetrics recipe) which features green beans and potatoes from his garden and I'll cook up some of the zucchini from his garden. I forgot to get tomato paste from the grocery store, and I don't have any red wine so the texture and flavor won't follow the recipe exactly but it's fairly easy. I have some Swiss Chard I'm going to add at the end, because I bought it but I don't know what to do with it.

Oh, crap, Sean. I'm sorry.

We are currently grilling a ginormous cod fish that we got the first week of a fish share from these folks. It was gutted so all we did was rinse it, season it and throw olive oil, lemon zest, capers, garlic, and stalks of oregano and lemon balm into the cavity. Wrap it up in foil and throw it on the grill. We shall see how it works out.

Next week: filleting attempt! Or maybe we chicken out and cut steaks.

Tom is also trying out the latest CI's recipe for easy french fries.

Sean, that just sucks. (Silver lining: if it were my bank it would be closer to $60.00 as I have recently discovered.)