Which leads me to the conclusion that you're not
sensitive to it.

Seems to be so.

I'm wondering if a serious sensitivity to poison ivy, like
to cats, might be the exception rather than the rule.

Possibly, but I'm not going to volunteer for the testing of that theory.

My hypothesis is that you already have, likely a bunch
of times.

As with oil-soaked sea animals, Dawn is said to be good.

I understand, most any soap is good as long as it's rubbed in good.
Seems a lot of people just do a supeerficial wash that doesn't really
get the oil off like a good scrub would.

The good thing about the stronger dish detergents is that
they allow a superficial wash to be effective.

Depends on the movie, some might be more productive, other, less so, than looking into the past.

I tend to deny the possibility of a productive movie.

Some might be, but not the general run ones. Remember all the
instructional ones you had to sit thru in grade school?

I saw nothing useful about those!

It has to be done, if we want it to or not, but not neccesarily all

the > time.
I don't think there's a lot of interest that comes
from the margin.

Some, but not a lot.

Name something; I can't think of any.

I first heard of > TJ's, probably on the echo, which I joined in early 94, when we were in > AZ.
I was going to say, probably on the echo.

Lots of interesting little tidbits of information we'd have never known
about otherwise. Durians, for example, are a fruit we first found out
about here, had our first taste of them at Janis's 2008 get together.

That's the fun of the place.

combined the two at the Camp Lion Clam Crawl, which
introduced a lot of echo people to fried clams, TJs,
and each other.

We missed that one.

You've missed several. No shame in that.

I know, wrong timing, family obligations, living too far away and other reasons just made it hard to get to some of them.

Happens. And thank you again for accommodating my schedule
this year.

Dairy Fresh's subspecialty was salty snacks, and it was
my regular source of salted and unsalted nuts, and also
fried legumes - peas, soybeans, and split favas.

I'd go for salted or honey roasted cashews.

I'd go for lightly salted, unsalted, or salted in that order.

quite a bit below the real thing.

Quite a bit lower on the heat level than most peppers.

Define "most"!

Poblanos and upward?

In that case, I'd say, no. There was half a serrano
in the recipe, after all.

OK, I didn't see that so it probably has enough heat for me.

And possibly me, given that many of the cultivars have
been bred to be a lot hotter than the books say.

Probably so, but then too, your view of how much salt is too much

has > been changed over the last couple of years. I'd probably not use that > much either, actually.
Not really! Contrary to popular belief, my taste for salt
and (until recently) sugar has not been great and so would
not be the source of my travails.

I had the thought that prior to last year, you were using more salt than
we do. We cut way back years ago.

Perhaps, but not by much. When they put me on the salt
restriction, I totted things up, and most days I found
it difficult to get up even close to the 1 gram limit.

I had something similar when we were in HI but it wasn't in a restaurant; it was a pot luch with friends.

I'm still trying to wrap my taste buds around that.
Moisture in fish cooking, though desirable, is not the
be-all and end-all.

No, but you don't want dry fish.

Nor would I be enthusiastic about mayonnaised fish, though
a mixture of mustard and mayo (neither among my favorite
condiments unless I prepare them myself) can help some of
the more heavy-flavored fish.

Two iterations of the same recipe. Question is did Fred
appropriate credit, or did someone steal from Fred?

Got a coin to flip? (G)

Often there is evidence. I was never a big fan of "Chef
Freddy," but I do try to give credit where credit is due.

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

Title: Broiled Northern Pike
Categories: Cyberealm, Seafood
Yield: 4 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
4 (4 oz) northern pike fillets
2 tb Butter [melted]
2 tb Worcestershire sauce
Seafood seasoning mix
[optional]

1) Place the fillets in a broier pan and por a mixture of butter
and worcestershire sauce over them... Liberally sprinkle with the
seasoning mix (if desired)... turning to coat each side...
2) Broil 3" to 7" from the heat for 2ÿ min. each side or until
fish flakes easily...

from BILL SAIFF'S ROD & REEL RECIPES FOR HOOKIN" AND COOKIN" cookbook
and retyped for you with permission by Fred Goslin on Cyberealm Bbs in
Watertown NY (315) 786-1120

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

Hi Michael,

Which leads me to the conclusion that you're not
sensitive to it.

Seems to be so.

I'm wondering if a serious sensitivity to poison ivy, like
to cats, might be the exception rather than the rule.

Possibly, but I'm not going to volunteer for the testing of that

theory.

My hypothesis is that you already have, likely a bunch
of times.

Probably so. I know I've been exposed to a lot of cats over the years.
Had one friend in AZ who bathed her (multiple) cats; I could be in her
house much longer than a house that had one, unbathed cat. I still, at
times, would like to have a cat or dog, but don't miss the
responsibilities of pet ownership.

As with oil-soaked sea animals, Dawn is said to be good.

I understand, most any soap is good as long as it's rubbed in good. Seems a lot of people just do a superficial wash that doesn't

really > get the oil off like a good scrub would.

The good thing about the stronger dish detergents is that
they allow a superficial wash to be effective.

IIRC, the only way to get the oil from poison ivy/oak/sumac off is with
a scrub. Read that somewhere, not too long ago but forget just where.

Depends on the movie, some might be more productive, other,

less so, > ML> > than looking into the past.

I tend to deny the possibility of a productive movie.

Some might be, but not the general run ones. Remember all the instructional ones you had to sit thru in grade school?

I saw nothing useful about those!

Nap time? (G)

It has to be done, if we want it to or not, but not

neccesarily all > ML> the > time.

I don't think there's a lot of interest that comes
from the margin.

Some, but not a lot.

Name something; I can't think of any.

Margins on paper were my doodle space. (G)

I first heard of > TJ's, probably on the echo, which I joined

in early > ML> 94, when we were in > AZ.

I was going to say, probably on the echo.

Lots of interesting little tidbits of information we'd have never

known > about otherwise. Durians, for example, are a fruit we first
found out > about here, had our first taste of them at Janis's 2008
get together.

That's the fun of the place.

Yes, we've not gone out and bought a durian anything. Interesting to try
if somebody has brought, but not anything to buy.

combined the two at the Camp Lion Clam Crawl, which introduced a lot of echo people to fried clams, TJs,
and each other.

We missed that one.

You've missed several. No shame in that.

I know, wrong timing, family obligations, living too far away and

other > reasons just made it hard to get to some of them.

Happens. And thank you again for accommodating my schedule
this year.

At the point we began discussing the picnic, it was easy enough to
accomodate. Considering the numbers we've had the past few years, a loss
of even one leaves a good sized gap.

Dairy Fresh's subspecialty was salty snacks, and it was
my regular source of salted and unsalted nuts, and also
fried legumes - peas, soybeans, and split favas.

I'd go for salted or honey roasted cashews.

I'd go for lightly salted, unsalted, or salted in that order.

I'd go for hiney roasted or lightly salted, then probably salted but
unsalted are too bland for me.

quite a bit below the real thing.

Quite a bit lower on the heat level than most peppers.

Define "most"!

Poblanos and upward?

In that case, I'd say, no. There was half a serrano
in the recipe, after all.

OK, I didn't see that so it probably has enough heat for me.

And possibly me, given that many of the cultivars have
been bred to be a lot hotter than the books say.

Books need to be updated.

Probably so, but then too, your view of how much salt is too

much > ML> has > been changed over the last couple of years. I'd
probably not use > ML> that > much either, actually.

Not really! Contrary to popular belief, my taste for salt
and (until recently) sugar has not been great and so would
not be the source of my travails.

I had the thought that prior to last year, you were using more salt

than > we do. We cut way back years ago.

Perhaps, but not by much. When they put me on the salt
restriction, I totted things up, and most days I found
it difficult to get up even close to the 1 gram limit.

Interesting; I tried going total no slt once but things were too bland.
Just a light touch of salt changed the flavor so much for the better
that now I say I cook low to no (some things can get by without any)
salt.

I had something similar when we were in HI but it wasn't in a restaurant; it was a pot luch with friends.

I'm still trying to wrap my taste buds around that.
Moisture in fish cooking, though desirable, is not the
be-all and end-all.

No, but you don't want dry fish.

Nor would I be enthusiastic about mayonnaised fish, though
a mixture of mustard and mayo (neither among my favorite
condiments unless I prepare them myself) can help some of
the more heavy-flavored fish.

A light coating is good but slathered on heavy is not good. Also depends
on what mayo and/or mustard are used--don't give me Miracle Whip and
French's yellow. (G)

Two iterations of the same recipe. Question is did Fred
appropriate credit, or did someone steal from Fred?

Got a coin to flip? (G)

Often there is evidence. I was never a big fan of "Chef
Freddy," but I do try to give credit where credit is due.

Which is probably not even noticed.

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


... It works! Now, if only I could remember what I did.

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

Hello Ruth.

22 Aug 19 16:41, you wrote to MICHAEL LOO:

Probably so. I know I've been exposed to a lot of cats over the years.
Had one friend in AZ who bathed her (multiple) cats; I could be in her house much longer than a house that had one, unbathed cat. I still, at times, would like to have a cat or dog, but don't miss the responsibilities of pet ownership.

I just read that there has been a "vaccine" developed for cats that causes them
to produce 80% less of the allergen that causes reactions in humans. They say it works well.

When it is Felix's time, I don't think I will get another pet until I am settled down. Poor Felix has had to put up with a lot of change and uncomfortable living conditions which he has amazingly taken in stride. He deserves better than me but I just can't let him go.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: BAKED ZITI
Categories: Pasta, Main dish, Italian, Seandennis
Yield: 8 Servings

Kosher salt
1 lb Ziti
5 c Marinara sauce
1 lb Fresh ricotta, drained
9 Fresh basil leaves
1 lb Low-moisture mozzarella,
--cut into 1/4" cubes
1 c Shredded Provola

Preheat oven to 400 degrees F. Bring a large pot of salted water to
boil and add ziti. Cook the ziti until just al dente, about 10 to 12
minutes, and drain.

Meanwhile, bring the marinara sauce to simmer in a large skillet.
Stir in the ricotta and basil leaves.

Spread « cup of the sauce in the bottom of a 15-by-10-inch Pyrex
baking dish. Layer half of the ziti on top of the sauce. Sprinkle
with half the mozzarella cubes and half of the provola. Pour 2 cups
of the sauce over the cheese, and spread in an even layer. Top with
the rest of the pasta, and spread 2 cups sauce over that layer of
pasta. Sprinkle with the remaining cheeses, and dollop with the
remaining « cup of sauce.

Place the dish in the oven and bake, uncovered, until browned and
bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you
want to assemble this ahead of time, bake for 15 minutes covered with
foil, then, when ready to serve, uncover and bake for an additional
20 minutes.)

Chef's notes: "Baked ziti is a real crowd pleaser. It is easy to
assemble, so it's one of those recipes that you can double or triple
on those occasions when you have to feed your kids' whole soccer
team. It is also a versatile recipe as we become more aware of our
intake of nutritious proteins and vegetables; it is delicious if you
add chicken or steamed vegetables (even leftover veggies would make a
great filling). Legend has it that as Attila approached Rome, Pope
Leo I brought baked ziti with him to meet the invader. After the
meal, Attila developed serious gas, considered a bad omen by the
gods, and turned around and left Rome untouched. I don't know many
who could leave a steaming plate of baked ziti untouched. Sicilian in
origin, this was a favorite of many Italian immigrants, who could
take the ziti into the fields or mines with them and have a tasty
lunch."

Recipe by Lidia Bastianich

From:
http://lidiasitaly.com/recipes/baked-ziti/

MM'd by Sean Dennis (1:18/200) on 14 November 2017.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

Probably so. I know I've been exposed to a lot of cats over the years.
Had one friend in AZ who bathed her (multiple) cats; I could be in her house much longer than a house that had one, unbathed cat. I still, at times, would like to have a cat or dog, but don't miss the responsibilities of pet ownership.

I just read that there has been a "vaccine" developed for cats that
causes them to produce 80% less of the allergen that causes reactions
in humans. They say it works well.

I saw that but, much as I'd like to, I'm not going to get another cat.
It's easier now, if we have to make a quick trip somewhere, not to go
into panic over last minute cat (or dog) care. If we were taking the
camper, a pet could be taken along but that's not always an option.

When it is Felix's time, I don't think I will get another pet until I
am settled down. Poor Felix has had to put up with a lot of change
and uncomfortable living conditions which he has amazingly taken in stride. He deserves better than me but I just can't let him go.

I'm surprised he's still going. Give him an ear scritch from me. (G)

Title: BAKED ZITI
Categories: Pasta, Main dish, Italian, Seandennis
Yield: 8 Servings

I make a basic meat sauce--ground beef, tomato/tomato paste, Italian
spices, onion & garlic for something like this. Cook it for a couple of
hours. Before doing that, mix a pound or so of ricotta with a couple of
eggs, about half a cup of Romano cheese, some parsley and garlic, let it
chill. finally, cook the pasta, mix it all and pour into a pan. Bake at
350 until well heated thru, may take 30-45 minutes. (Optional--cover
with foil if the top seems to be drying out). It makes a lot but you can
sub divide it into smaller pans and freeze if desired.


---
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)

Hello, Ruth!

Replying to a message of Ruth Haffly to Sean Dennis:

I saw that but, much as I'd like to, I'm not going to get another cat. It's easier now, if we have to make a quick trip somewhere, not to go
into panic over last minute cat (or dog) care. If we were taking the camper, a pet could be taken along but that's not always an option.

Yeah, I completely understand. I do enjoy his company but his upkeep can be difficult at times. He's long overdue for a checkup, rabies shot and possible other vaccinations, and does need his Revolution (anti-parasitical) treatment.
None of it cheap.

I'm surprised he's still going. Give him an ear scritch from me. (G)

He's 11 years old and still going strong. I think he's eternally bored and I am hoping if I can get this job I can get into a place near work and give him room to explore and be comfortable. Felix has put up with a lot that he never should have had to. Our other cat, Tigger, whom you met when you visited, passed away earlier this year at 16 due to kindey failure. My (now ex-) mother-in-law had him after my divorce in 2013.

I make a basic meat sauce--ground beef, tomato/tomato paste, Italian spices, onion & garlic for something like this. Cook it for a couple
of hours. Before doing that, mix a pound or so of ricotta with a
couple of eggs, about half a cup of Romano cheese, some parsley and garlic, let it chill. finally, cook the pasta, mix it all and pour
into a pan. Bake at 350 until well heated thru, may take 30-45
minutes. (Optional--cover with foil if the top seems to be drying
out). It makes a lot but you can sub divide it into smaller pans and freeze if desired.

That's one of those dishes you can make pretty quickly off the cuff if you need
to. I watched a lot of Lidia's shows and continue to do so on YouTube these days. I still enjoy cooking for myself and I am looking forward to the day when I can come home and cook for myself. The Trulicity has severely reduced my appetite which is a good thing so I don't eat nearly as much or as often as I used to.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta & Vegetables
Categories: Italian, Pasta
Yield: 4 Servings

1 c Part Skim Milk Ricotta
1/2 c Grated Mozzarella
1/2 c Grated Romano Cheese
3 Egg Whites (Optional)
1/2 ts Dried Thyme
1/2 ts Dried Oregano
1/8 ts Garlic Powder
Salt & Pepper
2 c Broccoli Florets
1 c Minced Onions
3 md Carrots Sliced
2 Celery Stalks Sliced
1/2 lb Spaghetti
1 tb Vegetable Oil
1 c Diced Fresh Tomatoes
1/2 c Chopped Fresh Parsley

Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt &
Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots &
Celery Until Broccoli Is Crisp-Tender, About 5 Min.
Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is
Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To
Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss.
Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish
Edges With Parsley.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)

Hi Sean,

I saw that but, much as I'd like to, I'm not going to get another cat. It's easier now, if we have to make a quick trip somewhere, not to go
into panic over last minute cat (or dog) care. If we were taking the camper, a pet could be taken along but that's not always an option.

Yeah, I completely understand. I do enjoy his company but his upkeep
can be difficult at times. He's long overdue for a checkup, rabies
shot and possible other vaccinations, and does need his Revolution (anti-parasitical) treatment. None of it cheap.

My parents lost a dog because they couldn't keep up with his medical
issues. Dog had been abused, then put into a county shelter which is
where my folks adopted him from. Other than being Very (!) scared of
thunder, he was a good dog until Mom and Dad had too many medical issues
of their own to take care of him properly. He developed problems, got to
the point where they were going to have him put down--decided to do it
on a Friday, to be done on Monday. He beat they to the "punch" by
passing away over the week end.

I'm surprised he's still going. Give him an ear scritch from me. (G)

He's 11 years old and still going strong. I think he's eternally

Cats can live for quite a long time, especially if they're kept indoors.
Some of our friends adopted a cat when they were in Germany in the late
80s; we saw them in 2001 just before going to HI and the cat was still
around. Not sure when he died but it was before we saw them again in
2009.

bored and I am hoping if I can get this job I can get into a place
near work and give him room to explore and be comfortable. Felix has

I'm sure he'd appreciate it. He's probably too settled in his ways to
for you to adopt another, companion, cat.

put up with a lot that he never should have had to. Our other cat, Tigger, whom you met when you visited, passed away earlier this year
at 16 due to kindey failure. My (now ex-) mother-in-law had him after
my divorce in 2013.

Sounds like Tigger lived a good long life too, until the end. Too bad
you couldn't have kept both; cats usually do well in pairs.

I make a basic meat sauce--ground beef, tomato/tomato paste, Italian spices, onion & garlic for something like this. Cook it for a couple
of hours. Before doing that, mix a pound or so of ricotta with a
couple of eggs, about half a cup of Romano cheese, some parsley and garlic, let it chill. finally, cook the pasta, mix it all and pour
into a pan. Bake at 350 until well heated thru, may take 30-45
minutes. (Optional--cover with foil if the top seems to be drying
out). It makes a lot but you can sub divide it into smaller pans and freeze if desired.

That's one of those dishes you can make pretty quickly off the cuff if
you need to. I watched a lot of Lidia's shows and continue to do so
on YouTube these days. I still enjoy cooking for myself and I am
looking forward to the day when I can come home and cook for myself.

I made it for our VT mission team last year. Leftovers (a big pan of it, deliberately made extra for the Wed. pot luck with the host church) were enjoyed by others as well. One man from the host church told me how much
he liked it--I told him (this was at the end of the supper/meeting) to
take the leftovers home. Made his day! (G)

The Trulicity has severely reduced my appetite which is a good thing
so I don't eat nearly as much or as often as I used to.

Is that a normal side effect or happy co-incidence? Either way, it
sounds like something good.

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


... Computers run on smoke. They stop when it leaks out.

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