I tend to ignore unless there were any echo-related issues.

That works as well.

It's a rule I've made for myself, figuring that a moderate
moderator is preferable.

Nice that the moderator is so easygoing on non controversial subjects.
I'm glad he does clamp down on those that could easily "raise the
hackles" of those who may not agree with the poster.

I just try to be a little south of Joann Pierce.

Sometimes better or worse than you took it for?

Not sure I get that.

Marriage vows--"......take for better or for worse......"

Oh. I didn't marry the corpus of information.

it might have been a case of my mind jumping from one ring to another
and you not catching the leap.

Plus I don't know that much about marriage, except
that I'm not into it.

Maybe you need to ask for a quarter portion?

Or "just a handful" - which likely turns out to be a
full serving anyway. The cook usually isn't in charge
of the balance sheet.

Most other people have a bigger hand than mine so that would be a
judgement call anyway. Who's hand do you want to use as a measure, mine
or Steve's? (G)

True, most cooks' hands are bigger than yours or mine.

Just be careful where/when you pass out. (G)

No such thing. And it remains unclear whether blood
sugar had anything to do with my fainting spells, which
happen more rarely than one fears.

Still, something to keep in the back of your mind.

It's not as if I'd have tons of control over it!

OK, maybe we'll start it nearer to the end of the year when people

are > more inclined to think along those lines.
I'd suggest in about 3 months. Earlier for Canadians.

Sounds good to me. We had a good number of Canadians at my college,
enough so that the school sponsored a Thanksgiving meal for them at the appropriate time. We also were able to field an all Canadian club ice
hockey team.

Never thought I'd see you type those two words together.
Perhaps I should post a recipe for CC and soda or
something, but no.

the restaurants don't serve it - probably a little
more expensive than other greens.

Possibly so.

At one of the more fashionable restaurants it was
offered as an option - but the serving was tiny.

IOW, you really had to want it and know you would get a small serving.
I'd have probably gone for some other green salad or (other colored) vegetable instead.

The kicker was that the salad was half Belgian endive and
half Belgian mayonnaise. What the heck, I didn't order it,
I didn't have to eat it.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Hearty Black Bean Soup
Categories: Soups, Beans, Vegetables
Yield: 4 servings

1 tb Olive Oil
1 lg Onion, finely chopped
1 Clove Garlic, finely chopped
1 lg Carrot, coarsley chopped
1 ts Ground Cumin
4 oz Canadian Bacon, coarsley
Chopped
32 oz Cans Black Beans, drained
And rinsed
1 1/2 c Low-Sodium Chicken Broth
1 c Frozen Corn Kernels, thawed
1 c Water
1 Lemon
1/2 c Instant Converted Rice

Heat oil in a medium-sized saucepan. Add onion, garlic, carrot and
cumin; saute, stirring, for 3 minutes. Add bacon; saute 1 minute.

Place half of beans and 1/2 cup of chicken broth in a blender or food
processor. Whirl until pureed. Add to saucepan with remaining broth,
remaining beans, corn and water. Bring to a boil. Reduce heat to
medium-low; simmer 5 minutes until carrot is tender.

Cut 4 slices from lemon, reserve for garnish. Juice remaining lemon.
Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and
remove from heat. Let stand 7 minutes or until rice is tender. Ladle
soup into bowls. Garnish each with lemon slice.

Per Serving: Calories: 438, Protein: 24g, Fat: 7g, Carbohydrates: 72g,
Sodium: 1,205mg, Cholesterol: 14mg.

Exchanges: 4 3/4 Stacrh/bread, 1 1/4 medium-fat meat.

Source: Unknown
Typed by Katherine Smith

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

Hi Michael,

I tend to ignore unless there were any echo-related

issues. > ML> > That works as well.

It's a rule I've made for myself, figuring that a moderate moderator is preferable.

Nice that the moderator is so easygoing on non controversial

subjects. > I'm glad he does clamp down on those that could easily
"raise the

hackles" of those who may not agree with the poster.

I just try to be a little south of Joann Pierce.

I was not on the echo when she was moderating. Pat Stockett was the
moderator when we joined.

Sometimes better or worse than you took it for?

Not sure I get that.

Marriage vows--"......take for better or for worse......"

Oh. I didn't marry the corpus of information.

it might have been a case of my mind jumping from one ring to

another > and you not catching the leap.

Plus I don't know that much about marriage, except
that I'm not into it.

Good enough reasoning.

Maybe you need to ask for a quarter portion?

Or "just a handful" - which likely turns out to be a
full serving anyway. The cook usually isn't in charge
of the balance sheet.

Most other people have a bigger hand than mine so that would be a judgement call anyway. Who's hand do you want to use as a measure,

mine > or Steve's? (G)

True, most cooks' hands are bigger than yours or mine.

Most adult hands (and a good number of youth hands) are bigger than
mine. (G)

Just be careful where/when you pass out. (G)

No such thing. And it remains unclear whether blood
sugar had anything to do with my fainting spells, which
happen more rarely than one fears.

Still, something to keep in the back of your mind.

It's not as if I'd have tons of control over it!

No, so try not to do it. (G)

OK, maybe we'll start it nearer to the end of the year when

people > ML> are > more inclined to think along those lines.

I'd suggest in about 3 months. Earlier for Canadians.

Sounds good to me. We had a good number of Canadians at my college, enough so that the school sponsored a Thanksgiving meal for them at

the > appropriate time. We also were able to field an all Canadian
club ice > hockey team.

Never thought I'd see you type those two words together.
Perhaps I should post a recipe for CC and soda or
something, but no.

Not interested but we did pick up something interesting at Publix today.
They have a small area for close outs/discontinues/etc that we usually
check out. Found small (about 10 oz) bottles of organic ginger juice
there, to be used as a sub for fresh ginger. It has a bit of organic
lemon juice mixed in as a preservative but it's just those 2
ingredients. Should be fun to try in different things.

the restaurants don't serve it - probably a little
more expensive than other greens.

Possibly so.

At one of the more fashionable restaurants it was
offered as an option - but the serving was tiny.

IOW, you really had to want it and know you would get a small

serving. > I'd have probably gone for some other green salad or (other colored)

vegetable instead.

The kicker was that the salad was half Belgian endive and
half Belgian mayonnaise. What the heck, I didn't order it,
I didn't have to eat it.

You're not Belgian, no requirements for visitors to try to "native"
foods unless they want to. (G)

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


... If you're trying to drive me crazy, you're too late.

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