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.
But does it resemble a maple leaf? They're pretty distinctive.
No, that's the problem: beware!
Western poison ivy is more bush or shrub-like. It
also displays clusters of three shiny leaves that
may turn colors in the fall.
Both varieties small have flowers in green or
yellow during the spring and summer. The flowers
grow on stalks in clusters of five. They become
grayish, amber, yellow or green berries in the
fall. Over 50 types of birds eat these berries.
Leaf shapes may vary from one type of plant to
another. Some look rather like a maple leaf,
while others are tear-drop or oval shaped.
-- plantcaretoday.com
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.
No, but it's good for the blood sugar stability. Today's breakfast was a small cup of blueberry Greek yogurt, a whole wheat English muffin with a
bit of butter blend and strawberry-rhubarb jam & a mug of British Blend
tea. That's about my normal breakfast most days, or close to it.
I'd have a difficult time living with that kind
of routine.
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.
Not all of mine; I've yet to sign into the electronic "social media" platforms other than e-mail. Fido is as close as I get to it.
I avoid that kind of behavior, and FIDO is in fact as close
as I generally get as well.
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.
You can sympathise with those but if they can't have certain things for
their own good, then sympathy is the best you can offer.
Well, yeah, exactly.
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.
Interesting as that is one of the brands we'll buy.
Many of friends keep getting Flip Flop Berio despite
my warnings.
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.
Going from bad to worse!
Speaking of routines, did you hear about the
poet who found his daily routine difficult,
because he kept going from bed to verse?
We've not noticed it with this jar.
Commercial refrigerated will have little stench
- noticeable but not notable.
This is home made, refridgerated.
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?
Apparantly so.
---------- Recipe via Meal-Master (tm) v7.04
Title: Polish Reuben Casserole
Categories: Polish, Pasta, Pork
Servings: 8
2 cn (10 3/4 oz each) condensed Medium-width noodles
Cream of mushroom soup 1 1/2 lb Polish sausage, fully
1 1/3 c Milk Cooked, cut into 1/2
inch
1/2 c Chopped onion Pieces
1 tb Prepared mustard 2 c (8 oz) shredded Swiss
2 cn (16 oz each) sauerkraut, Cheese
Rinsed and drained 3/4 c Whole wheat bread
crumbs
1 pk (8 oz) uncooked 2 tb Butter, melted
Another good pasta recipe. Try it with real fresh kielbasa (but make
sure
you cook it completely first). Combine soup, milk, onion and mustard in
medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan.
Top
with uncooked noodles. Spoon soup mixture evenly over top. Top with
sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
over top. Cover pan tightly with foil. Bake in preheated 350 degree oven
1
hour or until noodles are tender. Garnish as desired.
Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant
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