I've no idea, and since we can't time travel, we just have to hope somebody from the past has documented the origins.

And without prejudice or bias.

That, in itself can be quite difficult to achieve.

Professional historians have presumably had training
in trying. Generally doesn't seem to work, but one has
to hope.

reference on the pastry and filling. Beard has my favorite blueberry muffin recipe; I made a double batch last week. That book also came

from > my grandmother's estate.
Mine are the same as for a long time - for consultation,
Raymond Oliver's La Cuisine and Escoffier's Ma Cuisine;
for fun, George Lang's Cuisine of Hungary and MFK Fisher's
Art of Eating. Very occasionally I'll look at something
else, like FIDO's Cookbook, also mostly for fun.

I like to browse thru a cook book when I'm eating breakfast. The one I

I wouldn't like my attention to be diverted when I'm
eating. Okay, for breakfast I'll cut you a little slack.

pulled out the other day (still going thru it) is the Fido's Kitchen.

Ah, that's the name.

Saw some things I might try, others, no in a million years. But, then,
just about all of my cook books are like that. (G)

Indeed. Unless it were something you wrote.

As early as 1970 I thought of writing a series of little
books about particular foibles such as pride, anger,
sloth, lust, covetousness, gluttony, and avarice, such
that people could give them to their friends and enemies
who they thought exhibited these traits.

Don't know how well those would go over but worth a try if you still
want to give it a try.

Eh. If I wanted to spend my life being an Author, I would
have done it. Maybe if I outlive my money I'll give it a try.

Depends on if you want them swimming in the butter or not; I'd

rather > they not.
I'd like a side of melted butter flavored with
vegetables, please.

I'll go the opposite way. Last night I reheated some pulled pork Steve
had done a while ago, had it with some raw baby carrots, zuchinni coins
and slightly pickled cucumber and onion. Dessert was the last of the blueberry cobbler. It was a refreshingly cool meal on a HOT(!) day.

98-99 here the last few days.

I'm not sure but at this point, I'm going to stick with the

straight ML> E > oil. It's pure enough I don't have to be concerned
about rancidity ML> as I > might with wheat germ oil.

Someone gave me a bunch of E pills that they didn't
have use for, and after one of the ones I took, I
burped up the characteristic odor of oxidation and
rancidness. Either E is more prone to decomposition
than people claim or that batch was contaminated.

Sounds like it was past its prime and should have been tossed out.

For sure. But most people wouldn't detect that - the
stuff was in a capsule, and it's pretty far down before
it opens up.

Quite a range of differences from the average American.

The wealth of this land has its downside.

We've noted that before.

There's something somebody said sometime about taking
the bitter with the sweet; our job is to minimize the
bitter - for ourselves and others.

Tho it's not always possible.

I've encountered seedless blackberries, and they are
disconcerting texturally (and not so seedless as
claimed) and not as tasty as they ought to be.

So they're best with seeds. Our neighbor's property used to have lots of blackberry bushes--we'd pick the berries and Mom would make pies. That
was good, but would have been even better with a scoop of vanilla ice
cream on top.

As with a lot of things, the original versions are best.

Sounds like the one GPS routing we had--had us on the old Route 15

thru > PA but we were actually on the "new" 15.
It can be excused for squawking if you are driving on
a hillside where it thinks there is no road.

IIRC, it did recognise the new road but had us on the old one. Not the
first time its little pea brain was addled.

Huh, that's pretty froward.

---------- Recipe via Meal-Master (tm) v8.00

Title: PIEROGI CASSEROLE
Categories: text only, main
Yield: 6 servings

This came from my friend's Pennsylvania cookbook. I tried it once and
hope
to try it again. It's different from anything I've had before.

Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese.
Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with
butter.
Add a little milk to prevent sticking. Fry 2 large onions in butter.
Layer
noodles and potatoes. Top with onions. Bake at 350 degrees for 35
minutes.

Contributed to the echo by: Theresa Bryant

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

I've no idea, and since we can't time travel, we just have to

hope > ML> > somebody from the past has documented the origins.

And without prejudice or bias.

That, in itself can be quite difficult to achieve.

Professional historians have presumably had training
in trying. Generally doesn't seem to work, but one has
to hope.

Some are worth reading, others, I'd not even want to bother.

reference on the pastry and filling. Beard has my favorite

blueberry > ML> > muffin recipe; I made a double batch last week.
That book also came > ML> from > my grandmother's estate.

Mine are the same as for a long time - for consultation,
Raymond Oliver's La Cuisine and Escoffier's Ma Cuisine;
for fun, George Lang's Cuisine of Hungary and MFK Fisher's
Art of Eating. Very occasionally I'll look at something
else, like FIDO's Cookbook, also mostly for fun.

I like to browse thru a cook book when I'm eating breakfast. The one

I

I wouldn't like my attention to be diverted when I'm
eating. Okay, for breakfast I'll cut you a little slack.

It's the "pry the eyes open" time of day when I don't want to have to concentrate too hard on what I'm eating and the time it takes to make
it. Easy to do, break the fast so the blood sugar level doesn't tank is
all I want to think about.

pulled out the other day (still going thru it) is the Fido's

Kitchen.

Ah, that's the name.

And the names it brings back! Just finished Wes's bread making lessons.

Saw some things I might try, others, no in a million years. But,

then, > just about all of my cook books are like that. (G)

Indeed. Unless it were something you wrote.

Even then, my tastes have changed enough over the years that I'd not
want to try some things 10 or 20 years later.

As early as 1970 I thought of writing a series of little
books about particular foibles such as pride, anger,
sloth, lust, covetousness, gluttony, and avarice, such
that people could give them to their friends and enemies
who they thought exhibited these traits.

Don't know how well those would go over but worth a try if you still want to give it a try.

Eh. If I wanted to spend my life being an Author, I would
have done it. Maybe if I outlive my money I'll give it a try.

Do it now and put that money aside.

Depends on if you want them swimming in the butter or not;

I'd > ML> rather > they not.

I'd like a side of melted butter flavored with
vegetables, please.

I'll go the opposite way. Last night I reheated some pulled pork

Steve > had done a while ago, had it with some raw baby carrots,
zuchinni coins > and slightly pickled cucumber and onion. Dessert was
the last of the

blueberry cobbler. It was a refreshingly cool meal on a HOT(!) day.

98-99 here the last few days.

Same here, with heat indexes well over 100. Rain on Tuesday, might not
get out of the 70s.

I'm not sure but at this point, I'm going to stick with the

straight ML> E > oil. It's pure enough I don't have to be concerned
about rancidity ML> as I > might with wheat germ oil.

Someone gave me a bunch of E pills that they didn't
have use for, and after one of the ones I took, I
burped up the characteristic odor of oxidation and
rancidness. Either E is more prone to decomposition
than people claim or that batch was contaminated.

Sounds like it was past its prime and should have been tossed out.

For sure. But most people wouldn't detect that - the
stuff was in a capsule, and it's pretty far down before
it opens up.

Sounds like it was well past the use by date tho.

Quite a range of differences from the average

American. > ML> > ML> The wealth of this land has its downside.

We've noted that before.

There's something somebody said sometime about taking
the bitter with the sweet; our job is to minimize the
bitter - for ourselves and others.

Tho it's not always possible.

I've encountered seedless blackberries, and they are
disconcerting texturally (and not so seedless as
claimed) and not as tasty as they ought to be.

So they're best with seeds. Our neighbor's property used to have

lots of > blackberry bushes--we'd pick the berries and Mom would make pies. That > was good, but would have been even better with a scoop of vanilla ice > cream on top.

As with a lot of things, the original versions are best.

Yes, picking the berries did have the reward of the pie. Even the seeds
weren't a bother, tho the thorns were a bit of one. (G)

Sounds like the one GPS routing we had--had us on the old

Route 15 > ML> thru > PA but we were actually on the "new" 15.

It can be excused for squawking if you are driving on
a hillside where it thinks there is no road.

IIRC, it did recognise the new road but had us on the old one. Not

the > first time its little pea brain was addled.

Huh, that's pretty froward.

That's how we've always referred to the GPS when it gives us a wierd
routing or we do something that confuses it. Just a bit of a joke about
modern technology with us.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)