Quaid,
Forgive me if this sounds like a stupid question but I don't know where else to turn. My mom changed my birthday when I was six. Is this legal? I think I want my original birthday back because I was a Gemini then. She changed my birthday so that my sister and I would both be Leos.
I have a hard time in relationships because as a Leo I keep ending up with Cancers. But as a Gemini, my perfect mate would be an Aquarius. Since Leos and Aquarians are sexually incompatible, they won’t even talk to me once they find out I’m a Leo. I find Cancers very irritating and as a Gemini that would make sense because Gemini and Cancers are sexually incompatible. You can see my dilemma I’m sure.
At the very least I would like to change my birthday back to my original Gemini birthday but I might also like to experiment as a Capricorn because their perfect match is Scorpio and I hear sex with a Scorpio is extremely fulfilling.
What are the legal channels available to me in regard to changing my birthday? How much will it cost? How often can I do it?
Thank you so much.
Taffy Bouvier
Cheyenne, Wyoming.
Taffy my dear,
First of all, I want to say that you have a very interesting name. Second, I think I should let you know that I am a Scorpio and what you hear is true. We are a fiery bunch when it comes to sex. Especially when it comes to hardcore anal sex, we tend to like it a lot.
With that said, playing around with your birthday is not something you should do on a whim. You have a lot more to consider than just your sign. For example, every time you change you DOB, you will have to update all your accounts with your new DOB. In some cases you may even have to be re-approved for credit and such .This process can be very time consuming.
Legally, all you have to do is white out the old birthday on your Certified Original Birth Certificate and write in the desired date, have it notarized by a reputable notary, and mail it to the secretary of your state along with a cashiers check for $55.00. In order to expedite the process, include a note explaining what you would like to do and why. If you are under age 18, both of your parents will have to sign for you.
Within 8 to 10 weeks you should receive a notification of the success or failure of your request. Either way you won't get the $55.00 back.
Before you try the Capricorn thing, you should be sure that you are down with a lot of hardcore anal sex. I can help you try some out. I don’t care what sign you are and there would be no strings attached. Just drop me a line.
Ciao.
QD
Corn Diet
Hi Mr. Davis,
I wanted to share with you and your reader my new diet plan. I have lost 80 lbs in the past 3 weeks. It is an all corn diet. It’s very simple. I only eat and drink corn or corn derivatives. It seems to be working great.
I have a question though. I was fired from my job at the dog food plant for spending too much time in the bathroom. Is this legal? No one ever told me when I was hired that I was limited to 3 hours of bathroom breaks per day.Please help if you can.
Doyle Decker Jr.
Doyle my friend,
I am not an attorney but I did take some online law classes and I know a little bit about employer’s rights. If you are employed at will, then your employer most certainly can dictate how much bathroom time is allowed per shift.
Most places with such a policy limit the time to 45 minutes or so per employee, per day. Some places have a no bathroom break policy.
I rather prefer not to use the bathroom in public my self unless absolutely necessary. I also have a particular dislike for corn. Not only will it not digest, it makes me downright ill. However, I am attaching some recipes which use corn if you’d like to add a little variety.
Corn Wine
4 to 6 ears of freshly picked corn
2-1/2 lbs granulated sugar
1/2 tsp pectic enzyme
1-1/2 tblsp acid blend
1/8 tsp tannin
1 tsp yeast nutrientwater to
1 gallon Sherry wine yeast
Put a large pot containing half the water on to boil. Meanwhile, clean the corn and cut it from the cobs. Cut cobs into 2-inch sections and put the cobs and corn in the boiling water. Boil for 15 minutes. Strain into the primary and add 1-1/2 pounds sugar to it, stirring until dissolved. Add remaining water to make up a gallon less one cup. Cover primary and set aside to cool. When at room temperature, add pectic enzyme, acid blend, tannin, and yeast nutrient. Recover primary and set aside 12 hours. Add activated yeast and recover. Stir daily for 7 days. Boil one cup of water and dissolve one pound of sugar into it. Set sugar water aside to cool, covered. Rack wine into secondary and add sugar water. Fit airlock and set aside for 30 days. Rack, top up and refit airlock. After additional 60 days, rack, top up and again refit airlock. Set aside for 4 months, checking fluid in airlock from time to time. Wine should be clear. If not, treat as for starchy haze. Rack into bottles and set aside for 3 months. Will improve with further aging.
Corn Pudding
2 cups whole-kernel corn
2 eggs, well beaten
2 cups milk or
1 c milk and
1 c cream
2 tablespoon flour
2 tablespoon butter or margarine, melted
2 tablespoon sugar
1 salt and pepper to taste
Stir the corn, eggs and milk together. In another bowl, blend the flour and butter or margarine. Combine the two mixtures and add the sugar, salt and pepper. Mix well.Pour the batter into a greased, two-quart casserole and place the casserole in a pan of hot water. Bake in a preheated 350F oven for 45 minutes or until the pudding is firm. Serves 4 to 6.
Corn Chowder
1/2 pound bacon, diced
1 medium onion, chopped
1/4 cup celery, chopped (optional)
2 tablespoon flour2 cups whole-kernel corn
2 cups diced potatoes, cooked
2 cups milk
4 salt and pepper to taste fresh parsley, chopped paprika
Saute the bacon, onion and celery until tender. Remove from heat and drain off all but two tablespoons of bacon grease. Stir in the flour. In a large saucepan, heat the corn, potatoes and milk. Add the sauteed bacon mix, salt and pepper. Heat to boiling, stirring constantly. Serve hot. Sprinkle each serving with chopped parsley, paprika or both. Serves 6.
Corn Pancakes
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons corn oil
2 cups whole-kernel corn
Karo corn syrup
Sift the dry ingredients together. Combine the eggs, milk and corn oil, then mix together with the dry ingredients. Stir in the corn. Spoon the batter into a preheated, lightly greased griddle or frying pan. Serve the pancakes Karo Corn syrup. Makes 12 medium pancakes.
Fresh Corn Fritters
1 cup corn oil
2 cups whole-kernel or cream-style corn, cut from cob
2 eggs, separated
2 tablespoons onion, minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pepper to taste
Heat the oil to 375F in a skillet or fryer. In a bowl, combine the corn, egg yolks and onion. Mix well. Add the sifted flour, salt, baking powder and pepper. Beat the egg whites until stiff and fold them into the corn mixture. Drop the mixture by teaspoonfuls into the hot oil. Cook fritters until golden brown, turning once. Drain on paper towels. Serve hot. Makes about 2 dozen.
Corn and Zucchini Soufflé
1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons corn oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded
Sauté the corn and zucchini in the corn oil for five minutes. Stir in the onions and set aside.
Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove roux from heat. Beat the egg yolks in a bowl, then gradually stir them into the hot roux. Add the sauteed corn and zucchini mixture and stir in the shredded cheese.
Beat the egg whites until stiff. Blend one-third of the egg whites into the roux. Carefully fold in the remaining whites until no white streaks remain.
Pour mixture into a greased, flour-dusted, two-quart souffle dish or casserole. Bake at 350F for 50 to 60 minutes, or until puffy and golden brown on top. Serve immediately. Serves 6.
Succotash
2 cups whole-kernel corn
2 cups cooked shell beans, lima or kidney
2 tablespoons corn oil
1-1/2 cups milk or
3/4 c light cream and
3/4 c milk
1/2 cup combination of red and green peppers, chopped (optional)
salt and pepper to taste
Combine all the ingredients in a large saucepan. Cook, stirring, over medium heat until the vegetables are hot. Be careful not to boil or scorch the mixture. Add the optional chopped sweet red and green pepper. Serves 4 to 6.
QD
I wanted to share with you and your reader my new diet plan. I have lost 80 lbs in the past 3 weeks. It is an all corn diet. It’s very simple. I only eat and drink corn or corn derivatives. It seems to be working great.
I have a question though. I was fired from my job at the dog food plant for spending too much time in the bathroom. Is this legal? No one ever told me when I was hired that I was limited to 3 hours of bathroom breaks per day.Please help if you can.
Doyle Decker Jr.
Doyle my friend,
I am not an attorney but I did take some online law classes and I know a little bit about employer’s rights. If you are employed at will, then your employer most certainly can dictate how much bathroom time is allowed per shift.
Most places with such a policy limit the time to 45 minutes or so per employee, per day. Some places have a no bathroom break policy.
I rather prefer not to use the bathroom in public my self unless absolutely necessary. I also have a particular dislike for corn. Not only will it not digest, it makes me downright ill. However, I am attaching some recipes which use corn if you’d like to add a little variety.
Corn Wine
4 to 6 ears of freshly picked corn
2-1/2 lbs granulated sugar
1/2 tsp pectic enzyme
1-1/2 tblsp acid blend
1/8 tsp tannin
1 tsp yeast nutrientwater to
1 gallon Sherry wine yeast
Put a large pot containing half the water on to boil. Meanwhile, clean the corn and cut it from the cobs. Cut cobs into 2-inch sections and put the cobs and corn in the boiling water. Boil for 15 minutes. Strain into the primary and add 1-1/2 pounds sugar to it, stirring until dissolved. Add remaining water to make up a gallon less one cup. Cover primary and set aside to cool. When at room temperature, add pectic enzyme, acid blend, tannin, and yeast nutrient. Recover primary and set aside 12 hours. Add activated yeast and recover. Stir daily for 7 days. Boil one cup of water and dissolve one pound of sugar into it. Set sugar water aside to cool, covered. Rack wine into secondary and add sugar water. Fit airlock and set aside for 30 days. Rack, top up and refit airlock. After additional 60 days, rack, top up and again refit airlock. Set aside for 4 months, checking fluid in airlock from time to time. Wine should be clear. If not, treat as for starchy haze. Rack into bottles and set aside for 3 months. Will improve with further aging.
Corn Pudding
2 cups whole-kernel corn
2 eggs, well beaten
2 cups milk or
1 c milk and
1 c cream
2 tablespoon flour
2 tablespoon butter or margarine, melted
2 tablespoon sugar
1 salt and pepper to taste
Stir the corn, eggs and milk together. In another bowl, blend the flour and butter or margarine. Combine the two mixtures and add the sugar, salt and pepper. Mix well.Pour the batter into a greased, two-quart casserole and place the casserole in a pan of hot water. Bake in a preheated 350F oven for 45 minutes or until the pudding is firm. Serves 4 to 6.
Corn Chowder
1/2 pound bacon, diced
1 medium onion, chopped
1/4 cup celery, chopped (optional)
2 tablespoon flour2 cups whole-kernel corn
2 cups diced potatoes, cooked
2 cups milk
4 salt and pepper to taste fresh parsley, chopped paprika
Saute the bacon, onion and celery until tender. Remove from heat and drain off all but two tablespoons of bacon grease. Stir in the flour. In a large saucepan, heat the corn, potatoes and milk. Add the sauteed bacon mix, salt and pepper. Heat to boiling, stirring constantly. Serve hot. Sprinkle each serving with chopped parsley, paprika or both. Serves 6.
Corn Pancakes
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons corn oil
2 cups whole-kernel corn
Karo corn syrup
Sift the dry ingredients together. Combine the eggs, milk and corn oil, then mix together with the dry ingredients. Stir in the corn. Spoon the batter into a preheated, lightly greased griddle or frying pan. Serve the pancakes Karo Corn syrup. Makes 12 medium pancakes.
Fresh Corn Fritters
1 cup corn oil
2 cups whole-kernel or cream-style corn, cut from cob
2 eggs, separated
2 tablespoons onion, minced
1/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pepper to taste
Heat the oil to 375F in a skillet or fryer. In a bowl, combine the corn, egg yolks and onion. Mix well. Add the sifted flour, salt, baking powder and pepper. Beat the egg whites until stiff and fold them into the corn mixture. Drop the mixture by teaspoonfuls into the hot oil. Cook fritters until golden brown, turning once. Drain on paper towels. Serve hot. Makes about 2 dozen.
Corn and Zucchini Soufflé
1 cup whole-kernel corn
2 cups zucchini, washed and grated (if zucchini is small, do not peel)
2 tablespoons corn oil
1/4 cup green onion, chopped
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup milk
4 eggs, separated
1/2 cup Swiss cheese, shredded
Sauté the corn and zucchini in the corn oil for five minutes. Stir in the onions and set aside.
Heat the butter or margarine in a large saucepan. Blend in the flour, salt, pepper and nutmeg. Cook until smooth and bubbly. Add the milk gradually, stirring constantly. Cook over medium-low heat until the mixture thickens, then cook one minute more. Remove roux from heat. Beat the egg yolks in a bowl, then gradually stir them into the hot roux. Add the sauteed corn and zucchini mixture and stir in the shredded cheese.
Beat the egg whites until stiff. Blend one-third of the egg whites into the roux. Carefully fold in the remaining whites until no white streaks remain.
Pour mixture into a greased, flour-dusted, two-quart souffle dish or casserole. Bake at 350F for 50 to 60 minutes, or until puffy and golden brown on top. Serve immediately. Serves 6.
Succotash
2 cups whole-kernel corn
2 cups cooked shell beans, lima or kidney
2 tablespoons corn oil
1-1/2 cups milk or
3/4 c light cream and
3/4 c milk
1/2 cup combination of red and green peppers, chopped (optional)
salt and pepper to taste
Combine all the ingredients in a large saucepan. Cook, stirring, over medium heat until the vegetables are hot. Be careful not to boil or scorch the mixture. Add the optional chopped sweet red and green pepper. Serves 4 to 6.
QD
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