We'll figure out something sometime.

I'm sure we will... And just a heads up... I leave tomorrow for the Pond for another almost week, so I'll be not around either bbses or email for the duration... Then I'll be home for less than a week before I head off

Thanks for the heads-up.

You are welcome... :)

I'd prefer it if people did so more regularly,
especially as we are approaching or attaining an age
and condition where others have concerns from a
substantial absence. By the way, our little field
trip to Shirley and Burt's found them in good spirits
and reasonably good health. We spent from 12 to 5
there, so it was a substantial visit, and then
decided we'd best get going eastward before dark.

for my family's camping (also without internet access).... I'll try to stay as current as possible in between, and will be taking the 'puter
with me both trips to be catching up on messages while away...

We're counting on that - the echo operates on a
delicate balance.

So I had a packet to upload when I got back... and then made an effort
to read the packets right away, and am getting at least a start on the replies thereof... I'll take packets with me for the camping when I
leave tomorrow... and thereby have a packet to upload when I return...
but I will be gone for a whole week again.... I'll be home for a few
weeks anyway after that... ;)

Thank you.

I've found often enough that peaches go from unripe to
rotten without passing through the yummy stage.

Yup, some fruit just doesn't do well with being picked unripe...

We feasted on Maryland peaches over the last week
- local New York ones weren't ready yet.

Today's berries were giant and beautiful, both the
blacks and the blues - and they both were almost
totally lacking in flavor. Not sweet either. I
think possibly Driscoll's again (they were bulk).

Sigh... By the time I get back home, the local berries should be in the stores... the harvest is off by about 6 weeks, I've heard....

Something like that. I was disappointed that the
produce wasn't local even in the nearby farm stand.
At least most of it was domestic from within a
day's cartage.

Jam is almost bizarrely easy to make, and if it doesn't
set up, you can call it syrup.

There is that.... :) But it does require some stirring over a hot
stove.... (G)

Geeze, this is a cooking echo!

Some people are as short-sighted in insight as
I am in eyesight.

Unfortunately very true....

I try to do okay in the other kind of sight but
sometimes that fails, too.

... Think of it as French cuisine and go to Jacques En Le Carton!

-- quoted from a post to Hap a couple decades ago --
I was at Rover's - this was many years ago - with Benita, and
we were having a pleasant meal ... heard this amusing exchange
between Patrice, the headwaiter, and a couple of jokers enjoying
the last bits of their dinner.

P. And 'ow was your diner, 'dame, 'sieur?
J. Very good, almost as good as lunch.
P. [a bit disturbed] Euh, vere vas dat?
J. Jacques dans le Boite.
P. [very disturbed] Jacques dans le Boite?
P. [catching the big smiles on the faces of the diners]
Ah, veree guud, Jacques dans le Boite, ha ha.
-- end quoted from a post to Hap a couple decades ago --

Shaved Vegetable Salad
Categories: pescolactovegetarian, starter, Piemontese
Serves: 6

6 Tb extra virgin olive oil, more as needed
1 Tb fresh lemon juice, more as needed
1 clove garlic, crushed
Salt
3 lg fennel bulbs
6 celery stalks, sliced thin on the diagonal
8 lg radishes, sliced thin
1 lg bn Italian parsley, washed, dried, destemmed
12 anchovy fillets, preferably cleaned, salt-packed
2 oz Parmesan cheese, shaved, or more tt
Freshly ground black pepper

In a small bowl or jar, whisk together olive oil,
lemon juice, garlic, and salt to taste. Set aside.

Trim the feathery stalks and root of fennel so the
base of the bulb is flat. Remove any tough outer stalks.

Using a sharp knife or mandoline, slice the bulb in half
from top to bottom. Then slice crosswise as thin as
possible into half moons. In a plastic bag, toss the
sliced fennel with a few drops of lemon juice to prevent
discoloration. Set aside.

Just before serving, in a large bowl, toss the fennel,
celery, and radishes with a little of the olive oil.

Arrange the vegetables and anchovies on 6 plates.
Sprinkle with salt to taste and drizzle with the
reserved lemon dressing. Sprinkle on a generous amount
of shaved Parmesan. Finish with pepper to taste.

after Catherine Brandel, Chez Panisse, via Julie Stillman, Great Women
Chefs, via Corby Kummer, The Atlantic
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hello MICHAEL,

17 Jul 19 06:34 at you wrote to NANCY BACKUS:

Ah, veree guud, Jacques dans le Boite, ha ha.

I tell people that for years I thought Taco Bell was the Mexican phone company....

Later,
Sean

... Never draw fire; it irritates everyone around you.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 07-22-19 13:00, Sean Dennis <=-
spoke to Michael Loo about 683 is shambolic + We <=-

I tell people that for years I thought Taco Bell was the Mexican phone company....

We often drive on a busy road that has a Taco Bell and a KFC on opposite corners of an intersection. Many times of the day, the drive up window
for Taco Bell will have more than ten cars. KFC never has more than two
or three cars.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CROSTINI WITH TOMATOES
Categories: Italian, Sandwiches
Yield: 16 Crostini

2 md Yellow tomatoes, about 1/2
-lb
2 md Red tomatoes, about 1/2 lb
4 tb Extra-virgin olive oil
2 Garlic cloves, finely
-chopped
2 tb Chopped mint leaves
2 tb Chopped basil leaves
1 ts Dried Mediterranean oregano,
-such as Greek oregano
Salt
Coarsely ground black pepper
16 Thin bread rounds cut from a
-high-quality, baguette-
-style loaf
Extra-virgin olive oil for
-bread
Imported Parmesan or
-Pecorino Romano cheese

Core the tomatoes and cut into small dice. Place tomatoes in a bowl.
Add the olive oil, garlic, herbs and salt and pepper to taste. Stir
and set aside for an hour to develop the flavors.

Brush both sides of bread rounds with olive oil. Arrange on a baking
sheet. Bake in a 400'F. oven until crisp and golden. Use bread hot or
at room temperature.

Arrange the bread rounds on a serving platter. With a slotted spoon,
divide the tomato topping among the crostini. Top with a sprinkling
of grated cheese and serve immediately. Submitted By MICHAEL
ORCHEKOWSKI On 08-10-95

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:50:39, 23 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 07-17-19 06:34 <=-

Thanks for the heads-up.

You are welcome... :)

I'd prefer it if people did so more regularly,
especially as we are approaching or attaining an age
and condition where others have concerns from a
substantial absence.

True... saves some worry that way... :)

By the way, our little field
trip to Shirley and Burt's found them in good spirits
and reasonably good health. We spent from 12 to 5
there, so it was a substantial visit, and then
decided we'd best get going eastward before dark.

Very good news... I had figured they were doing fairly well from talking
to them on the phone, but it's good to be confirmed.... :)

for my family's camping (also without internet access).... I'll try to stay as current as possible in between, and will be taking the 'puter with me both trips to be catching up on messages while away...

We're counting on that - the echo operates on a
delicate balance.

So I had a packet to upload when I got back... and then made an effort
to read the packets right away, and am getting at least a start on the replies thereof... I'll take packets with me for the camping when I
leave tomorrow... and thereby have a packet to upload when I return...
but I will be gone for a whole week again.... I'll be home for a few
weeks anyway after that... ;)

Thank you.

Things went well enough to plan... I did finish up the last huge packet
while I was away.... and now I'm working on what accumulated whilst I
was away... never-ending... (G) Not sure when I'm going away again,
sometime in August, though, probably....

I've found often enough that peaches go from unripe to
rotten without passing through the yummy stage.

Yup, some fruit just doesn't do well with being picked unripe...

We feasted on Maryland peaches over the last week
- local New York ones weren't ready yet.

It'll probably be a little while... although I did note that Wegmans
bakery had their seasonal peach loaves on offer again, so they seem to
have a sufficient supply of ripe enough ones from somewhere... :)

Today's berries were giant and beautiful, both the
blacks and the blues - and they both were almost
totally lacking in flavor. Not sweet either. I
think possibly Driscoll's again (they were bulk).

Sigh... By the time I get back home, the local berries should be in the stores... the harvest is off by about 6 weeks, I've heard....

Something like that. I was disappointed that the
produce wasn't local even in the nearby farm stand.
At least most of it was domestic from within a
day's cartage.

Saturday I saw that Brown's Berry Farm (local to here) had supplied blueberries... as I still have a partial box from the week before I
passed for now.... At the family camping, Lydia had a LARGE box of
blueberries she'd bought somewhere (maybe the TOPS or the Aldi's near
the campground)... In the interest of science I sampled a few.... as
they were rather tasteless, I left the rest to her.... ;0 Mine were a
little better (I think they're from Michigan, maybe)....

Some people are as short-sighted in insight as
I am in eyesight.

Unfortunately very true....

I try to do okay in the other kind of sight but
sometimes that fails, too.

We all slip sometimes....

ttyl neb

... The polls show 8 out of 5 schizophrenics agree!

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)