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.
No breakfast for me today, and I went until 1430,
but there was finally a place called Chocolate
Jungle where I got a cold chocolate which stood me
until supper.
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.
For sure.
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.
Though I've been doing 2000 Calories in one go plus snacks
and appear to be not gaining anything.
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?
I don't particularly want to, and there's no
necessity yet.
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.
For the last 3 days, here in Belgium it's been lows in the
50s and highs in the upper 60s, pretty perfect actually.
It may get warmer by the time we hit Antwerp next week.
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.
You've all been pretty lucky.
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.
When going to my quartet sessions in Oceanside or wherever
it is, Lilli's GPSes both take us to a closed gate, but
we've learned how to get around the issue if not the gate.
hear about the drunken magician who turned into a
telephone pole?
I've heard similar.
Carp Gefilte Fish
I saw a lot of this the summer I worked at a Jewish camp.
Undoubtedly, but though it may at one time have been a
source of cheap protein, it isn't any more.
Speaking of something that once was a (relatively)
cheap source of protein but is now a luxury item -
Pepper Short Ribs
categories: KfP, beef, main
servings: 6 to 8
olive oil
6 green peppers, sliced
4 lb short ribs or flanken
1 lg onion, diced sm
1 c dry or semi-dry white wine
3 Tb water
3 Tb sugar
1 Tb potato starch
Saute the green peppers in oil until they are soft.
Remove them from the pot and refrigerate. Add a
little oil to the pot and brown the meat on both
sides over a medium flame. Reduce heat, add the
onion, and saute. Add the water and wine to the
ribs. Cover and simmer the meat for 8 to 9 hr,
checking and basting it occasionally. Remove the
ribs from the pot, reserving the juices. In a bowl,
mix 1 Tb water, the sugar, and the potato starch
until smooth. Combine this with the reserved juices
and heat, stirring, until thick. Add the green
peppers to the liquid and then return the meat
to the pot. Simmer
Tip - Do not cut meat pieces too small as they
shrink in cooking, and will dry out.
By Tamar Ansh, chabad.org
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