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.

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

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.

For me it's quite different. The simple ingestion of
nutrients is very seldom my focus.

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.

Dave put in quite a bit of work on that thing.

He had several requests from nonattendees and for
replacements, and he sent them out, but not all
arrived, which was annoying and caused bad feeling. As
with various echo history paraphernalia that managed
to have gotten lost, partially courtesy of the USPS.

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.

For me it's not so much the tastes as the metabolism.

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.

That might be prudent, but I doubt I'll be that clever.

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.

We broke 100 a couple times, but for Letitia and Bonnie's
concert a front came through and put it down to the 70s,
and the thunderboomers had merely interrupted a rehearsal.

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.

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)

I'd be surprised if you didn't encounter some poison
ivy. It grows with berry bushes like brother and sister.

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.

Just remember that blind obedience is not the best
way if you don't fancy turning into a building or
going the wrong way down a one-way street. Did you
hear about the drunken magician who turned into a
telephone pole?

Carp Gefilte Fish
categories: KfP, main, starter
servings: 12 to 18

4 lb carp, ground
2 carrots, peeled and grated
- or 1 md raw beet, peeled and grated
1 onion, ground
2 eggs, beaten
2 Tb horseradish, white or red
1 cooked egg, mashed
1 ts salt
Basic Fish Sauce

In blender whip up onion, eggs, and vegetables.
Combine with ground fish and all seasonings.
Mix well and set aside.

Prepare Basic Fish Sauce - water, onions,
carrots, celery, and seasonings to taste -
and heat to boiling. Form fish mixture into
balls (wet hands with cold water), and drop
carefully into 8 qt pot one at a time. When
broth returns to a boil, lower flame, cover
and simmer for 2 to 2 1/2 hr, depending on
size of balls.

Remove balls from liquid, arrange on a
large serving platter with a slice of carrot
on each, and pour on a bit of the sauce if
you want an aspic. Chill.

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

Hi Michael,

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

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.

For me it's quite different. The simple ingestion of
nutrients is very seldom my focus.

It's part of what gets me going in the morning.

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.

Dave put in quite a bit of work on that thing.

He had several requests from nonattendees and for
replacements, and he sent them out, but not all
arrived, which was annoying and caused bad feeling. As
with various echo history paraphernalia that managed
to have gotten lost, partially courtesy of the USPS.

I know I had submitted some recipies that never made it to the cook
book. At the time, I requested a copy of it, and asked, off and on for
several years about it. Dave delivered one in person at the 2007 picnic
(first one we made) hosted by the Shipps. Other paraphernalia seems to
have vanished into the proverbial black hole.

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

But, > ML> 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.

For me it's not so much the tastes as the metabolism.

I'm cutting down on how much I eat but the tastes are changing too. When
I was a child, I thought my mom's cooking was pretty good. The older I
got, and then out on my own, I realised it was mediocre, at best. My
cooking has been different from hers, almost from the start, as my
tastes changed (grew) over the years.

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 > ML> > 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.

That might be prudent, but I doubt I'll be that clever.

And why not?

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.

We broke 100 a couple times, but for Letitia and Bonnie's
concert a front came through and put it down to the 70s,
and the thunderboomers had merely interrupted a rehearsal.

We're back to the upper 80s but much less humid so it doesn't feel as
bad. We did go into the 70s on Tuesday, after the front came thru.

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

out. > ML> 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.

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

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

I'd be surprised if you didn't encounter some poison
ivy. It grows with berry bushes like brother and sister.

None of us kids ever got any around home. My younger brother may have
gotten into some at scout camp, after I left home, but not sure, even,
about that.

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 > ML> 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.

Just remember that blind obedience is not the best
way if you don't fancy turning into a building or
going the wrong way down a one-way street. Did you

We know it doesn't know everything. Steve bought it at a mall just
outside the one gate of Hunter Army Air Field in Savannah. By the time
he installed it and set it up, that gate was closed so we had to go to
another one to get home. He programmed in our home address and we headed home--the GPS, kept telling him to make a U turn to go back to the gate
we knew was closed. Finally, about 2/3 of the way to the main gate, it
gave up and "rerouted" us to the gate we were headed to.

hear about the drunken magician who turned into a
telephone pole?

I've heard similar.

Carp Gefilte Fish
categories: KfP, main, starter
servings: 12 to 18

4 lb carp, ground
2 carrots, peeled and grated
- or 1 md raw beet, peeled and grated
1 onion, ground
2 eggs, beaten
2 Tb horseradish, white or red
1 cooked egg, mashed
1 ts salt
Basic Fish Sauce

I saw a lot of this the summer I worked at a Jewish camp.


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


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
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