I use the trackball wireless one - the M570. I like it a lot and have had no issues with it.Anyone here ever use a Logitech M510 Wireless Mouse? I've got to replace mine because I ruined the cord.Thinking this may be cheap and effective.
EDIT Also, the last wireless mouse I had sucked. So, I'm trying to be safe with my money while giving them another shot. The last wasn't Logitech.
Will he open the door for us, though? What's your hair looking like, these days?@aveline, if you would get here already, we can go find him, he's assured me if I start driving he'll give me his address so we can have pizza and ice cream
He's really not going to be happy about the hair with all the blonde, but I think if I stand to the side, he'll open the door for you and then begrudgingly let me in too.
You may have to find some bushes to hide in.
No ice cream but, I'm eating breakfast pizza, which I'm not sure is a thing everywhere, while waiting for second breakfast to cook.
Yeah, I've never seen anything like that. It doesn't surprise me, though. You people in Maine consume weird stuff, like your red hot dogs and moxie and whatnot. Sounds good, though.No ice cream but, I'm eating breakfast pizza, which I'm not sure is a thing everywhere, while waiting for second breakfast to cook.
EDIT Apparently it's not a thing everywhere. And there a bunch of variations. But, I've found that regionally, Maine and New Hampshire have the same version of breakfast pizza, which is scrambled eggs(light set and finished in the pizza oven, on the pizza. So they lie flat), a light amount of mozz/prov mix(commercial pizza cheese) and an assortment of breakfast meats and/or veg. It's built as dough(Par cooked), eggs, cheese, toppings.
DBL EDIT When making at home, you don't have to light set the eggs. Due to the lower temp on the oven, you could pour your eggs(beaten) over your crust raw, if the edges are high enough to contain it.
Breakfast pizza is awesome they use to have a place near me that use to have an awesome breakfast pizza... It was a little sports barNo ice cream but, I'm eating breakfast pizza, which I'm not sure is a thing everywhere, while waiting for second breakfast to cook.
EDIT Apparently it's not a thing everywhere. And there a bunch of variations. But, I've found that regionally, Maine and New Hampshire have the same version of breakfast pizza, which is scrambled eggs(light set and finished in the pizza oven, on the pizza. So they lie flat), a light amount of mozz/prov mix(commercial pizza cheese) and an assortment of breakfast meats and/or veg. It's built as dough(Par cooked), eggs, cheese, toppings.
DBL EDIT When making at home, you don't have to light set the eggs. Due to the lower temp on the oven, you could pour your raw eggs(beaten) over your crust(parcooked), if the edges are high enough to contain it.
RIP its no longer there.
It ends up about an inch think and is basically the same nutrition as a breakfast sandie, since it's all the same ingredients-ish.
@LowCalCalzone
@ItsAmyTee
How do you like living in Maine? I've been seriously considering buying a house in Maine for awhile now. The winters suck here on long island and I know they are probably much worse in Maine, but the state looks beautiful.No ice cream but, I'm eating breakfast pizza, which I'm not sure is a thing everywhere, while waiting for second breakfast to cook.
EDIT Apparently it's not a thing everywhere. And there a bunch of variations. But, I've found that regionally, Maine and New Hampshire have the same version of breakfast pizza, which is scrambled eggs(light set and finished in the pizza oven, on the pizza. So they lie flat), a light amount of mozz/prov mix(commercial pizza cheese) and an assortment of breakfast meats and/or veg. It's built as dough(Par cooked), eggs, cheese, toppings.
DBL EDIT When making at home, you don't have to light set the eggs. Due to the lower temp on the oven, you could pour your raw eggs(beaten) over your crust(parcooked), if the edges are high enough to contain it.
Hmm, I'll have to ask M @Member9 if he eats such things. He's a Mainer, too.It ends up about an inch think and is basically the same nutrition as a breakfast sandie, since it's all the same ingredients-ish.
So filling but AMAZING
Right?
The winters aren't any worse than Long island. Not in the populated part of Maine(lower third). We're at the same latitude and both deal with lake effect snow. You won't notice any change. It's quiter. I live right on the edge of Portland, the former capital and social hub. I can spit across the city line. If you want more info, PM me and I'll go on for a bit.
Ive been here a total of 24 years, on and off. I've always had a place here, no matter where I was.
Woah! Hey NOw!!
I'm worried about heat going out (and pipes). We have a wood stove (no wood yet!!).The winters aren't any worse than Long island. Not in the populated part of Maine(lower third). We're at the same latitude and both deal with lake effect snow. You won't notice any change. It's quiter. I live right on the edge of Portland, the former capital and social hub. I can spit across the city line. If you want more info, PM me and I'll go on for a bit.
ha, ha, I know what you're called!!I'm a species known as a Masshole.
Breakfast pizza is great. I'm from the midwest and it is a thing here. Haven't had it in forever though. Same kind you are mentioning.No ice cream but, I'm eating breakfast pizza, which I'm not sure is a thing everywhere, while waiting for second breakfast to cook.
EDIT Apparently it's not a thing everywhere. And there a bunch of variations. But, I've found that regionally, Maine and New Hampshire have the same version of breakfast pizza, which is scrambled eggs(light set and finished in the pizza oven, on the pizza. So they lie flat), a light amount of mozz/prov mix(commercial pizza cheese) and an assortment of breakfast meats and/or veg. It's built as dough(Par cooked), eggs, cheese, toppings.
DBL EDIT When making at home, you don't have to light set the eggs. Due to the lower temp on the oven, you could pour your raw eggs(beaten) over your crust(parcooked), if the edges are high enough to contain it.
