I've read about the latter, never seen it in the wild in
autumn tho. > ML> From a distance, they might as well be maple
leaves.
In color, yes, but not in shape.
I don't know about your acuity, but to my tired old eyes,
they look pretty similar at any kind of distance.
They're distinctive enough that I can tell the two apart from most
distances. Get me too faar away and they might blur, but that would be
much further out than it would be for you.
Almost anyone's discrimination is going to be better
than mine, but one considers that poison ivy has
dofferent morphologies, some of which are less than
classic.
Sounds as if you should have had his job.
No, I couldn't do the maintainence. I was the nature counselor.
Maybe he could have subcontracted work in the brush
to you.
No, we both were busy enough with our respective jobs.
I'd just tend to eschew breakfast altogether.
I used to, then started a minimal one. Had to increase the amount I ate
while pregnant, then raising active children. Now, unless we're out somewhere, I'm back to eating a small brakfast. Helps to keep the blood
sugar from crashing after a night of not eating.
Never having been pregnant or yet raising children,
I've not had the necessity.
Some, but not nearly as much as it had.
Problem is that a loss of pungency of odor may
(generally does) mean a loss of flavor as well.
It's not been that noticeable for us.
For me it's pretty notable.
You've a more sensitive sniffer than I do.
- Gilbert & Sullivan, H.M.S. Pinafore
OK, thanks.
People remember the first line or two but seldom
get farther than that.
If they remember any at all............
There was a day when people remembered such things.
And others. Watching "Jeopardy" sometimes, I see people not getting
clues that are (to me) quite easy/obvious. But, some of it's a
generational thing--if I said "fizzies", the younger generation would
not know what I was referring to. You would porbably recognise the
tablet that was dropped into a glass of water, coloring it a garish
color and making it fizz with some sort of artificial flavoring.
Part of it is no doubt generational, especially
with regard to our relation to sounds/music. But a
lot of it too is that our memories, both individual
and collective, now gets hauled around in people's
back pockets.
OTOH, some people would rather take the timid road and use
the fat > ML> free > stuff.
That's the taste-bud-dead road.
Surprisng, how many people are.
Ugh. Though they probably mostly don't know
what they're missing.
Probably a good number of them don't really care either.
I don't care about the ones who don't care; it's the
ones who feel a loss that I'd be concerned about.
I'd have to look it up; I use honey in my bread making on a
regular > ML> > basis but more irregularly in other things so
couldn't tell you > ML> right > off what adjustments have to be made.
Were I to try the substitute, I'd have to look it up
as well - either that or forget about the accuracy
thing and just guess.
Probably do some of both, depending on what you were making.
Likely either, but more likely the latter.
Probably so. I made bread yesterday, my standard 100% whole wheat. It
turned out really nice looking (haven't cut into it yet). Used Kirkland
honey for the first time.
Kirkland products tend to be pretty high quality.
Some consumer agency did an audit of olive oils,
and all the big brands turned out to be adulterated,
and the only widely available oil that was actually
pure was the Costco brand.
Hard to find an OJ that's super pulpy; even the extra pulp ones
don't > have a whole lot. As for the Coke, I drink the diet version. Fruit juice is less of a good idea than fruit puree,
indeed than it once seemed to be.
It's good in small amounts but have to be careful even then not to send
the blood sugar to stratospheric heights.
Just a bit of fiber would fix that. So somebody
bought Trop50 for the cottage, and it was just
nasty - no fiber, so they made up for that by
adulterating it and adding stevia for sweetness
and various artificial things including all the
vitamins you'd want and then some.
Thank you for not stinking up the house in anticipation
of our arrival.
Surprising, very little noticeable smell, even when it's being made.
I've had limited experience but would disagree based
on that.
We've not noticed it with this jar.
Commercial refrigerated will have little stench
- noticeable but not notable.
Also English or at least Anglo-American.
Heintz not quite 57?
We might be able to come up with 57 categories for that, including wwtt.
That one would fit it quite well.
Title: CHEDDAR BURGERS
Combine first 6 ingredients.
I'll take my cheese on the side, thank you. (G)
Well, yeah, that was a logical tag, wasn't it?
Dairy-Free Vanilla Ice Cream
categories: desserts, frozen
yield: 1 batch
4 c soya creamer (not soya milk)
1/2 c raw cashews, soaked overnight
- or in hot water for 2+ hr
3/4 c sugar
1 Tb corn syrup
1 vanilla bean
Blend the soaked cashews with 1/2 c water and
1/2 c soya creamer until there are no lumps
and all you have is a rich creamy solution.
Add to the rest of the creamer, and stir
gently over medium heat with the sugar and
corn syrup. When the sugar is dissolved,
scrape a vanilla bean into the mixture and
throw in the pod as well. Let it chill
completely in your refrigerator. Then take
out about a third of the chilled mixture and
stick it in your freezer for 1 hr. Add this
back into the cold mixture to chill it
further, pluck out the vanilla pod, and
churn according to your ice cream maker's
manufacturer's instructions.
Molly Tanzer at pornokitsch.com
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