DJ

I've been at this company over 11 years. But management has completely turned over recently, and now we are all expected to work 12-14 hour days every day with only 1 half hour break. We are understaffed and working over capacity, and the new manger runs the place with an iron fist.

I have a friend who will hire me for seasonal work, but the pay will be lower. But I don't see improvment in the near future and don't know how long I can handle it. Help!

I'm making BBQ weenies for a party tonight. Is there a real reason why everyone says to use grape jelly in the sauce, or is it strictly a flavor/texture thing?

I usually just boil up the weenies on the stove, then add them to a crock pot of warm barbecue sauce. But my experience is that they start to get kinda hard after an hour or so. Thanks for your help!

I made it in the crock pot, using one bouillon cube for each cup of water (prepared the broth on the stove first). Used fresh chicken breasts and various vegetables. It was kinda ok, but I wouldn't make it for guests.

I've not had good results with bay leaves before, I don't care for the flavor or aroma. Help!

I have a small commercial website and my free host offers MySQL databases, but I know nothing of this. All of my stuff is just HTML with a few CSS's and Javascripts. Could SQL benefit me somehow if I learned it?