Were you perhaps doing another experiment...? or just had a spazz
moment...? On a couple other bbses, I got a repeat of the previous
message with the subject as above, and then this message, same
subject... Here, and at the other places, the strange one doesn't show
up...
The first was a rogue, and by the time I figured out
it had gone, Doc's had sent it out. I deleted it on
Doc's, but it was obviously too late.
What was U supposed to remind myself of?
Something about September, maybe....?? ;)
When's September?
A few months off, last I knew.... ;)
Hah. Bonnie just confronted me with this plan
- Liz Anker wants her to accompany her down on
the Cape for the high holidays, and Bonnie wants
me to come over and provide moral and perhaps
musical support (Liz is one of the top contraltos
in the area, and the repertoire for voice, piano,
and viola is large and eminent). But guess what.
The first dates are Saturday and Sunday of the
echo picnic. The working conditions are okay
and the money is more than okay, but she'll have
to do without me for at least the first weekend.
Okay, that's just a visualization.
But not particularly a bad one.... ;)
It seems like (another visualization) too vigorous
cleaning knocks off big chunks of detritus and
adding them to the mix, but adding them suddenly
can cause worse problems than just letting them be.
Can't argue with either visualization... sounds like good rationale for leaving things be, and not drastically changing either diet or meds... I recognize that that flies in the face of usual medical advice....
Turns out to have been a concern for others as
well. One issue with the balloon angioplasty was
that it was discovered to have done precisely that,
and it's not such a great thing to have to tell a
patient, well, there's a 80% chance it'll help you
but a 10% chance it'll kill you.
order extra-cool ingredients.
Something to consider.... ;)
He must have a pet seafood supplier who can come
up with interesting stuff from time to time.
Not sure where he gets it.. but possible...
That's a trade secret. You can put in the odd
special order - try for uni (sea urchin) or ankimo
(monkfish liver), both rather strong in flavor but
utterly luxurious; I first had the former back in
the days when the pesty little things were thrown
away, with the occasional Italian fisherman cutting
one open and gulping it down. They were amazingly
delicious and could be got if at all for a dime each.
Later, people would catch them on purpose and pack them
into little cedar boxes and ship them to Tsukiji for a
buck or two. Now, of course, they get a tenner or more
per box, and after the Japanese have their pick, the
leftovers get shipped back here for $50 or 100 a box.
I'm not so sure about the liver, which should be readily
available here. The first time I had it it was from the
Monday United Tokyo-Denver nonstop, and it was pretty but
not totally fresh, having probably been flown Thursday on
the Washington-Tokyo nonstop.
if that were the whole story, wouldn't the scallops
taste just 15% worse? In reality it's more like 90%,
or even more. Shellfish jello, as I told Ruth.
Maybe it's more that that 15% solution is more detrimental than one
would have thought.... :)
Not than I would have thought!
Ok... point taken... ;)
I can, after all, believe it's not butter.
Rinsing briefly in cold liquid might have helped. I
might use Sprite or something to minimize leaching
of the sugars.
Hadn't thought of that... and don't keep Sprite on hand...
Needn't be Sprite. Could be white grape juice, lemonade,
whatever.
Just something with some sort of (natural) sweetness, then...
As I understand it, an artificial sweetener won't
be as effective a counter to the transport of sugar
away from the meat.
Not likely to get the zucchini noodles again either... Someone, I don't remember who it was, but someone local here, was rhapsodizing about how much the noodles were better than the zucchini they'd been cut from.... should have been less believing... ;)
Some of us doubt that miracles happen, but even you
should be suspicious of a claim of a miraculous
transformation of zucchini.
OK, granted.... I actually was suspicious, to some extent... :)
Charlie Podrebarac once drew a cartoon strip
labeled "Stepford Diners" that showed characters
with glazed and absent visages saying things like
"tastes ... just ... like ... chicken ..." and so
forth. I guess we won't catch you wandering around
saying "tastes ... just ... like ... linguini ...".
DELICIOUS CRAB CAKES (and I quote)
With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.
I thought that 1/4 cup was a better amount... ;)
Depends on whether you want to disguise the
ingredient or not.
Or need to.... ;)
One probably shouldn't want to if one doesn't need to.
No longer was the tech out the door when it started
acting up, and Erik spent most of the next morning
shouting at the repair company. That's the corollary.
Yup. Sadly.
It would have been amusing if I indulged in Schadenfreude.
I suppose so... :)
I wonder if spiralized or spaghettized zucchini would
go well in a recipe such as this one -
Title: Kathy Pitts' Fried Zucchini
It might.... Not sure how well the breading would stick... but it
should result in more breading than squash if it did stick.....
Yeah. Even cyanide becomes nonlethal if diluted enough.
Seymour Britchky described a dish of fried zucchini
slices by likening them to tongue depressors, except
that those you would swallow them before saying "ah."
I'd have been inclined to believe him if he'd amended
that by saying you would swallow them before gagging.
I was never that great with tongue depressers either.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SUMMER LASAGNA
Categories: Italian, Cheese, Microwave, low-carb, poison
Yield: 6 servings
8 oz Can Tomato Sauce
1/4 ts Basil leaves
1/8 ts Fresh Ground Pepper
1 c Ricotta cheese
1 ts Parsley
1 lg Tomato
1 md Onion, chopped
1/4 ts Salt, optional
1/4 ts Oregano leaves
1/2 c Shredded Mozzarella Cheese
3 md Zucchini, about 9-in.long
2 tb Grated Parmesan Cheese
1. Combine tomato sauce, onion, basil, salt, pepper & oregano in
small mixing bowl; set aside. In medium bowl, combine ricotta,
mozzarella and parsley. Set aside. 2. Peel zucchini and cut off
ends. Slice zucchini lengthwise into strips. Arrange strips in
8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6
to 8 minutes, or until fork tender, rearranging after half the time.
Drain liquid; place zucchini on towels to absorb excess moisure; cool
slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish.
Reserve 6 strips for second layer. Spread ricotta mixture over
zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce
mixture over tomatoes; top with zucchini slices. Pour remaining sauce
over zucchini and sprinkle with Parmesan. 6. Reduce power to 50%
(medium). Microwave uncovered 20 to 25 minutes or until zucchini is
tender and mixture is hot in center. Let stand 5 minutes before
serving. Source unknown
MMMMM
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