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

The thing is bathing cats gets to be troublesome. How
did your friend manage?

times, would like to have a cat or dog, but don't miss the
responsibilities of pet ownership.

I've always focused on that last part. I couldn't do it.

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.

Scrubbing, sure, with dish detergent and a
washcloth, which should be carefully washed
afterward.

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)

No - I didn't do naps until I was an adult and then some.
More like mischief time, only I was as bad at mischief as
I was good at academics.

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)

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.

They're somewhat costly and a real pain to transport.

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.

So do your best to get Sean to show up. Of course
if there's good job that he can't get out of, ah well.

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.

Want bland, try "raw" cashews. Not really raw ones,
because they have the same agent that makes poison ivy
toxic! What they sell as "raw" really have been
steamed to break down the chemical. I love the flavor
of unsalted roasted.

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.

Pretty much everything needs to be updated
periodically. Life goes on very quickly.

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.

For the more seriously impaired, there are alternatives
to boost the flavor - lemon juice or vinegar, fake salt
(for those with healthy kidneys), and various herb blends
such as Mrs. Dash, though I find these woefully overrated
and underperforming.

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)

Wrapping the fish in foil is dubious to begin with, and
putting mayo in there to get gross and curdled is really
incomprehensible to me.

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.

Beasty BBQ Sauce
categories: sauce
yield: 1 batch

3 tomatoes diced
1 white onion diced
4 cloves garlic diced
6 oz tomato paste
1 c beef stock
2 Tb dijon mustard
2 Tb apple cider vinegar
1 Tb extra virgin olive oil
2 Tb sweet paprika
1 ts sea salt
1 ts cayenne
1 cn diced pineapple
- 8 oz for not too sweet, 20 oz for sweeter

Combine all ingredients in a saucepan and place
over medium heat stirring frequently. When it
boils, reduce heat to low, cover, and simmer
for 60 min. Off heat, blend or process smooth.

Return to the pan to keep warm or place on the
food of your choice. Store in the refrigerator.

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

Hi Michael,

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

The thing is bathing cats gets to be troublesome. How
did your friend manage?

Most of the cats learned to accept it. One cat, ordinarilly a meek and
mild kitty, turned into a little tigress at bath time. One time when we
were visiting, our younger daughter and older daughter's boyfriend
teamed up to bath that cat. They both ended up with a number of
scratches.

times, would like to have a cat or dog, but don't miss the responsibilities of pet ownership.

I've always focused on that last part. I couldn't do it.

I grew up having cats and dogs as part of the household; one of my
chores was to feed the cat(s). As an adult, that was expanded when we
got our cats/dogs to other care as well. Most of the time it wasn't too
bad but at this stage of my life, I'd just as soon not to have to do it.

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.

Scrubbing, sure, with dish detergent and a
washcloth, which should be carefully washed
afterward.

Or discarded, which might be better in the long run.

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)

No - I didn't do naps until I was an adult and then some.
More like mischief time, only I was as bad at mischief as
I was good at academics.

Can't do too much mischief if confined to your desk and the room is semi
dark. If you're strategically seated in the back, the potential exsists
for more tho, probably.

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)

known > about otherwise. Durians, for example, are a fruit we

first > ML> found out > about here, had our first taste of them at Janis's 2008 > ML> 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.

They're somewhat costly and a real pain to transport.

Rather than drive all the neighbors away, we'll not have one at our
gathering. BTW, Steve was looking at the Fido cookbook, thought about
making copies of it but noticed Dave Sacerdote had copyrighted several
parts. Since he's not on the echo any more, we've no way to contact him
about release or use of the copyrighted parts. But, I do have the
cookbook for those that may wish to peruse it.

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.

So do your best to get Sean to show up. Of course
if there's good job that he can't get out of, ah well.

I'm still trying. I e-mailed xxCarol a couple of weeks ago but haven't
heard back yet. Figured she'd see it in e-mail sooner than the echo.

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.

Want bland, try "raw" cashews. Not really raw ones,
because they have the same agent that makes poison ivy
toxic! What they sell as "raw" really have been
steamed to break down the chemical. I love the flavor
of unsalted roasted.

I like the flavor a bit of salt gives. I've also tried, but not cared
for, the raw cashsews.

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.

Pretty much everything needs to be updated
periodically. Life goes on very quickly.

Yes, some things that were "hot" even 5 years ago are dinosaurs now.

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

more salt > ML> 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.

For the more seriously impaired, there are alternatives
to boost the flavor - lemon juice or vinegar, fake salt
(for those with healthy kidneys), and various herb blends
such as Mrs. Dash, though I find these woefully overrated
and underperforming.

I tried the potassium salt sub when I was having trouble with keeping my
K levels steady. (They kept dropping, even with suppliments.) Didn't
care for it, but used it. Then a test found out why they kept dropping,
put on a potassium sparing med and haven't had the problems since. Also
was told to drop the K salt and suppliments.

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)

Wrapping the fish in foil is dubious to begin with, and
putting mayo in there to get gross and curdled is really
incomprehensible to me.

I'd use parchment paper instead of foil.

---
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)