I was not on the echo when she was moderating. Pat Stockett was the moderator when we joined.
We've had a good run of moderators since Joann.
Until now, at least.
The current one is decent, overall. A few quirks tho. (G)
Undermoderating and overmoderating - some think I do one or
the other, perhaps both at the same time.
Plus I don't know that much about marriage, except
that I'm not into it.
Good enough reasoning.
For me, anyhow.
We've been in it for quite some time now.
As we note. The couples on here have a substantial
longevity record.
We've done this comparison before. My hands are larger
than yours, at least the palms are wider; finger length
as I recall, no significant difference.
But you can reach further than I can on piano, etc.
A bare octave, now; used to get a ninth using thumb and
pinky tips.
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)
Eh?
Giving you a hard time.
Oh.
This person I know, Kate, got some Ginger Elixir from Immuneschein
in W. Hurley, NY. Ginger juice, lemon juice, and a little honey.
*************
Not too far from where I grew up.
She's a dean at Marist (I didn't know Marist had female
students, much less deans) so knows the region.
What we got doesn't even have the honey in it.
I'm sure it was not only one genius who came up
with this combination, and some of the genii had
sweeter tooths than others.
It was pretty decent but no substitute for the real root. For convenience one could do what several friends do and store fresh gingerroot in vinegar, salt water, or (cough) vodka to be fished
out and cut to order as needed.
Could do that, but we've got the juice for now.
In my experience, the less processed ginger is, the
more suitable, so for me fresh is first, followed
by one of the liquid preservations, then candied,
juiced, or dried, not necessarily in that order
depending on the use (for sweet things dried and
candied do well).
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)
But if I ordered it, I'd expect myself to eat it.
At least try it, then pass it on to someone else. (G)
My ordering failures are mostly of two sorts - either
taking a flyer for the sake of science, which has a
substantial disaster rate, or having a dish turn out
not to be as claimed, requested, or normal, which is
rarer now that there's a glut of cooking school graduates
on the market. Oh, a dish might have an unadvertised
ingredient or garnish such as zucchini.
+
I have never heard of strawberry honey, but that brings up a wonder
I'd never heard of it either.
If a beehive is in strawberry fields forever, then
the honey will be strawberry honey.
I've had for some time. How does one tell the bees to only visit the strawberries, and not the blueberries next door, or the dandelions,
etc. There must be ways, but I just don't see it. We've had the
There's got to be some way, but I have no idea what it might entail.
There isn't. What they label as X honey has to be
predominantly from X nectar, but there is no way to
guarantee purity short of keeping the bees in a giant
monocropped greenhouse.
discussion
before about Tupelo honey which we like. When we visited an area
where there was a tupelo swamp, maybe I can understand -- not much
else there. Ditto with your safflower honey (did I get that right?).
Strawberry--and yes, we've gotten tupelo, when given the opportunity.
That's the secret - not much else there.
Orange blossom I can also pretty much understand -- the groves are
large and not much else growing nearby. Put the hives there, and the bees
don't need to go anywhere else when the trees are in blossom.
Most bees would stay local; there might be one or two that take off for
parts unknown.
Remember that from the bees' point of view, efficient
collection of food is the aim, which means doing as
little travel as necessary, which makes it more likely
that a particular colony's honey will be identifiable
as from the dominant local flower.
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Title: Honey-Hazelnut Spread
Categories: Spreads, Condiments
Yield: 1 Recipe
1 c Oregon hazelnut kernels
1 c (12 oz.) whipped honey
Yield: 1-1/2 cups.
Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake
in a 350 oven until golden throughout (cut one in half to check color)
10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean
towel and rub gently to loosen peel. The nuts do not need to be
completely skinned. Place nuts in a food processor or blender. Whirl,
pulse on and off, just until finely chopped; do not whirl into a paste.
In a bowl, combine honey and nuts; mix to blend. Serve, or pack into
small containers and cover. Store in cool place up to 1 month.
* COOKFDN brings you this recipe with permission from:
* Oregon Hazelnut Industry and The Hazelnut Marketing Board
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