::The 19 Most-Overlooked Tax Deductions::

Check this article out folks; it may be of use:


http://articles.moneycentral.msn.com/Taxes/CutYourTaxes/the-19-most-overlooked-tax-deductions.aspx?page=1

::SEAWEED SALAD::

::I N G R E D I E N T S::

3/8 oz dried dried wakame
3 tablespoons light soy sauce
3 tablespoons rice vinegar (without seasoning)
1 teaspoon sugar
2 tablespoons sesame oil
2 scallions, thinly sliced
1 teaspoon finely grated ginger
1 tablespoon toasted sesame seeds

INSTRUCTIONS

Soak dried wakame in warm water for about 5-8 minutes Drain and place in a bowl of water. Quickly remove and plunge into cold water. Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved. Mix wakame and dressing. Sprinkle with toasted sesame seeds and scallions. Chill in fridge prior to serving ...and the seaweed salad recipe is ready to serve...enjoy!

::NEW RECRUIT::

So, I've unfortunately found my chip-crunching replacement... OY VEY.

::Happy. New. Year.::

WELL WISHES to everyone in this new year and decade. I'm currently sitting at work, enjoying delectable Lindt Lindor Truffles, particularly the dark and white chocolate. I'm not too fond of milk chocolate, fyi, in case any of you bought me delicious bountiful baskets of these little treasures and needed the scoop on what you SHOULD HAVE purchased instead. Sike. Not a single one of you bought me a damn thing. That's okay though.. because I returned the favor. However, I admit that one of you shared, which is how I now have the ones I'm raving over, so thank you... haha

So, we (as in I, duh...) are starting out the new year just fine at work. The long haired, loud crunching, anti-girlfriend having same hobby-porno guy is no longer sitting behind me, so I won't have to avoid enjoying my lunch hour sitting here at my desk, staring at the same thing I stare at all day long: my desk.

Also, there are some new team members who've joined. I'm happy to have these people, as they enrich my day with their little quirks and bring on new perspectives of life and work. One of my co-workers used to conduct research at Harvard, and the other is a Messianic Jew from NYC. I know the latter of the two rather well, and he's one of my favorite people here at work (I have many though, but he's a star.) Now, that I'm tired of talking about work, we will move along to another subject: Shoes.

I am the world's worst at taking care of my shoes. I'm horrible with shoes the way a two year old destroys walls with crayons. I have a million shoes and over half of them look like shit. I'm not joking either. I have a new pair of shoes and for some reason, I'm like a wrecking ball to any new pair of stilettos or flats. I don't know what it is about the way I walk, or how I move my feet around, but it's horrendous, apparently. Anyway, I was walking around the other day at Marshalls Home Goods, or whatever you call it, and I noticed -like- two pairs of shoes that I wanted, but I thought of the dread they would endure on my feet. I also didn't have $24.00 to spare on a impulse buy either, so I didn't get them. I really just need to buy cheap shoes. Expensive shoes are just not for me, even though they are more appealing and they look better. I have a pair of... well... you take a guess: $_00.00 shoes from Italy [SIKE.. I lied, -they are really from Marshalls, but they were originally from Italy... -I got a great deal on them and they are hot.... ---well, they were until I SCREWED THEM UP with my retarded feet.] Okay, I'm done talking for a while... until I feel like talking again. Peace out, homedogs.

::Look at me, I'm Martha F*ing Stewart::

L E B A N E S E:::B A K L A V A

INGREDIENTS
2 cup Med. chopped walnuts or pistachio nuts
1/3 cup Sugar
1 tbl Rose water
1 lb Filo dough
1 lb Drawn butter or sweet butter (Land-o-Lakes Light Butter is the best)
1 Basic syrup recipe

SIMPLE SYRUP
2 cup Sugar
1 cup Water
Few drops of lemon juice
1 tsp Rose water

PREP
Combine nuts, sugar and rose water. Filo dough may be spread
in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way
through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then
continue layering buttered filo on top. Cut in diamond shaped pieces. Bake
at 300 degrees for one hour or until golden brown. Pour syrup over baklava
making sure the dough is well saturated.

BASIC SYRUP PREP

Combine sugar, water and lemon
juice in saucepan. Boil over medium heat for 10 to 15 minutes or until
slightly viscous (225 degrees). Before removing from heat, add rose water
and let come to a boil. Remove from fire and cool.

::RANDOMSIES...PANDOMSIES::

Websites/blogs that make my day that you should try out:

http://www.someecards.com/

http://www.textsfromlastnight.com/

http://www.pointsincase.com/

http://www.theonion.com/

http://www.ikea.com/

http://www.anthropologie.com/

http://www.goop.com/

http://www.bloomalicious.org/

http://www.piperlime.com/

http://www.jcrew.com/

http://www.bananarepublic.com/

http://www.flickr.com/

::INTERVIEW WITH A CANNIBAL::

Today I interviewed a cannibal, who gave me the insight on a day in the life of a true anthropophaginian. His name is Jon Sligh. Below is a transcript of the very conversation I had with this heathen. After asking several probing questions, I was able to delve into the psyche of this nearly mystical iconoclast. I've also included a photo of this beast and his newly launched man-gum, which is supposed to help curve cravings for human flesh. Moving forward, the conversation starts out relatively hostile with a quick slight from Mr. Sligh after I simply say "hello," as if he plans an instinctual attack, but I am safe from all harm during this instant messaging session as a protective measure, so that I would outlive the interview. You may see below:

(2:38:10 PM) jsligh455: relax. sheesh, you act like you've never met a cannibal before. gosh, you're sheltered.

(2:46:17 PM) Gina: Now, Jon, please dont be offended when I ask you this question..

(2:46:42 PM) Gina: How does cannibalism start. I mean, were you raised by wolves?

(2:47:21 PM) Gina: sorry... I know it's personal.. I didnt want to go there, and you seem to make unusual noises that I've noticed, but I couldn't help but recognize certain wolf-like features... and things..

(2:47:34 PM) Gina: It's just an observation..

(2:49:04 PM) jsligh455: They were feral dogs, not wolves. They were quite civilized and they taught me many important lessons, like the vital importance of loyalty to the pack, and how to dig holes, and how to use teamwork when we hunted elk and the occasional hiker. It may not have been an "ideal" upbringing by your cookie-cutter standards, but THEY'RE MY FAMILY AND I WON'T ALLOW YOU TO SPEAK ILL OF THEM

(2:50:00 PM) Gina: So, tell me about the habits of cannibals? What do they like to do on the weekends?

(2:51:50 PM) jsligh455: Oh, a lot of things, just like anyone. House-cleaning, watching Netflix, yardwork, stalking victims, skiing, playing with my pet midget, etc.

(2:55:21 PM) Gina: How do you choose your victims?

(2:57:36 PM) jsligh455: Body Mass Index, their fitness and dietary habits, ouija boards

(2:58:52 PM) Gina: Is there any religious affiliations cannibalism is associated with?

(3:00:59 PM) jsligh455: Well yeah, but it's like vegtarianism. Some people from some religions practice it, but it's not just Jainists who practice it. Same with cannibalism.

(3:01:17 PM) jsligh455: The members of my cult practice it, of course

(3:04:45 PM) Gina: Are you Jain?

(3:09:57 PM) Gina: Nevermind that. So, when you mate with someone, who do you typically pick as a mate without wanting to eat them? Or do you eat them?

(3:23:22 PM) jsligh455: It's a complex process. There's no one-size-fits-all formula for choosing either mates or meals. When there is an overlap--the qualifications for both mate and meal, then I know she's a keeper.

(3:23:44 PM) jsligh455: Kind of a praying mantis kind of thing, though it's the female praying mantises that eat the males

(3:27:14 PM) jsligh455: But to answer your question directly, yes I pick them wanting to eat them...
(3:35:19 PM) Gina: So, when you're out places, do you have to control urges?

(3:36:47 PM) jsligh455: Don't we all?

(3:40:16 PM) Gina: So, Jon.... two part question... - do you have a special "cannibal" name that you go by? And, how many are in your tribe?

(3:41:31 PM) jsligh455: It's not a tribe. We're not related. It's more of a cult. Right now I have about 850 followers. I don't have a cannibal name. We're not savages.

(3:49:00 PM) jsligh455: We're currently promoted a new line of people-flavored TV dinners. I think it's going to be a big success

(3:49:27 PM) Gina: What is the branded tv dinner going to be called?

(3:54:56 PM) jsligh455: Healthy Choice has bought our product. It's called FreshFlesh

(3:56:19 PM) jsligh455: Hot Pocket has also bought our Ham, Human, and Cheese product

(4:03:57 PM) Gina: When will these hit the supermarkets?

(4:05:39 PM) jsligh455: Fiscal year 2011. A year or two after that, Whole Foods is supposed to be picking up our Cannibal's Delight line of deli meats. Not sure on that one yet, fingers crossed.

(4:06:08 PM) Gina: Fingers crossed? Is that a is that a play on words?

(4:06:22 PM) jsligh455: har har.

(4:06:52 PM) Gina: Well, is there anything you would like to tell the readers about cannibals? Any fine facts?

(4:07:23 PM) jsligh455: Don't knock it till you've tried it

(4:08:04 PM) Gina: Okay, well that's all the time we have for today. I appreciate your supervised company over the internet. Thank you for joining.

(4:10:40 PM) jsligh455: Any time. Be sure to pick up your complimentary sample of manburger.