In my kitchen, when there was one, Colman's
was the mustard of choice and most often the
I have powedered Coleman's but the everyday use mustard is a spicy
brown, brands may vary, depending on where I buy it.
only, though I did get honey mustard based
dressing on spinach salad at restaurants.
I'd rather have the hot sweet/sour bacon dressing for my spinach salad.
Similar, that sweet and savory with a little
kick, from the mustard or the bacon.
Steve no doubt came out of the army better for
it, but eventually he'd have probably done most
of the same things no matter where he was.
Kind of hard to tell at this point.
I just made that up, but it turns out that
there is one, and the answer is "just one,
but he gets three semester hours for doing it."
And picked in the NFL draft? (G)
Only if he was fast at turning.
A draft dodger?
If a particularly artful one.
Sorry, but it just wasn't something I thought worth looking into any further.
Well, I did look him up, and his story is indeed
interesting and somewhat inspirational. His name
is Carl Tanner, and I'd heard of him vaguely but
had no idea that he had been a truck driver and
bounty hunter.
Worth going to a concert?
I'm afraid he's priced himself out of my
pocketbook by now.
You need to keep up a certain amount of hydration, whether it be
from > waater or other liquids.
There's a substantial body of research that
indicates that mild dehydration is the ideal
state (of course there's a substantial body
of research that says the opposite).
Depends on which way the wind is blowing as to who you trust for what
advice.
My take on it is that it's not likely to make
much difference - if one supposed authority says
X and another says anti-X, I figure they kind of
cancel each other out.
Which reminds me, I need to make sure I put some grated parm or
romano > in the camper fridge.........
Make it Parm!
I did. We bought some ground beef from a Lowe's (claimed no relation to
the NC one) in NM to add to the sauce, had it over penne pasta.
Penne and other big-tube pastas are supposed to go
well with thicker sauces, because more goodness
gets stuck in the holes, but my preference has
always been for thin thin wiry kinds, letting
capillary acrtion or somesuch make the sauce stick.
Title: Rakott Krumpli (Hungarian Layered Casser˙le)
Looks like a fancy twist on scalloped potatoes--my mom would make them
when the ham was down to its last bits of meat before the bone went into
a soup pot. Hers wasn't this classy tho.
Looked not too fancy except for the layering action.
Rosie O'Donnell's Marshmallow Mud Squares
categories: celebrity, sweet
yield: 1
h - Ingredients for the cake
2 c sugar
1 c shortening
4 eggs
3 ts vanilla
1 1/2 c flour
1/3 c cocoa
1/3 ts salt
6 1/2 oz bag mini marshmallows
h - Ingredients for the frosting
1/2 lb butter, room temperature
1/2 c cocoa
1 lb powdered sugar
1 ts vanilla
1/2 c evaporated milk
Preheat the oven to 300F. Grease and flour a 9x13"
glass baking dish.
In the bowl of an electric mixer, cream the sugar
and the shortening. Add eggs and vanilla and beat
30 sec.
In a separate bowl, sift the flour, cocoa and
salt together. Add to the mixture and beat until
well combined. Pour the mixture into the baking
dish, place in oven and bake for 35 min.
Make the frosting while the cake is baking by
beating the butter, cocoa, powdered sugar and
vanilla together in the bowl of an electric mixer.
Slowly add the milk. Set aside.
Once the cake is baked, remove pan from the oven.
Spread marshmallows on top of the cake and return
the pan to the oven for 5 min. Remove the pan
from the oven and cool for a few min. Evenly apply
the frosting. Allow this to stand about two hr
before cutting into squares.
Note: If the marshmallows are too hot, the frosting
will sink right through. The frosting should be the
top layer and it will look a little darker once it
hits the heat of the cake.
Jodi Della Femina & Daniel Benedict,
Celebrity Dish: A Hamptons Celebrity Cookbook
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