the stuff > ML> I saw

advertised, think I'll give it a try" sort of purchase.

These are if not one and the same closely related.

Close cousins. Sometimes it's a print ad, sometimes a billboard or television. Sometimes, just a mention of it by someone will get a

Luckily, I'm relatively impervious to such inputs.

Depends on what it is but my interest has been piqued a few times.

to try something new. After reading about balsamic vinegar on the

echo > for some time, I bought a bottle. That was used up; the vinegar has been > a staple in my pantry ever since.
Heh, we do some good at times.

We also tried durian but have yet to go out and buy any. (G)

We all can say that about some things introduced to us at
echo events. For me, most of these are vegetables or dairy
products, some starchy things. Quinoa anyone?

My folks were watching it on black and white tv one time when I was

in > my teens. I saw bits, but not enough to interest me.
No, until now I had no idea about anything about the
movie so Wikipediaed it while Lilli is coughing away.
Another dumb movie, as far as I can tell.

Couldn't prove it by ne.

replacement purchase of the > ML> "standard > stuff" when merging,
then pass the cost on to the

customers.
How'd they figure this out - call each other?

Smoke signals. (G)

I'm guessing that the big city boys dictated the
standards, and if the little guys didn't get in
line, too bad for them. I'm also guessing that this
may have happened really early in the game.

Sounds logical.

It's also possible that there might have been rogue outfits
that wouldn't conform to the dictated standard, but that
probably didn't get very far.

That's the way it oes sometimes. We bought a fair amount of Dove chocolates while in HI but stopped when we came back to the main

land. > We bought a fair amount of the Moser Roth bars at Aldi for a while but > even that has dropped off to almost none.
Well, one could do that for the picnic. I've picked up
a pound for various friends, some for the picnic.

Sounds good. We've ppicked up the Boston butt for smoking but not really
much of anything else yet.

There's probably not that much that needs to be
done far ahead of time.

I didn't recognize any of the names. I didn't bother to check
on U of A alumni but figure the numbers are comparable.

I'd recognise more U of A names than ASU.

I looked at only one of them because of limited time
and interest.

I know, and it's not really worth our time pursuing.

beats the former. > ML> > ML> Yeah, but everything depends on your definition

of good.

Very true.

With the emphasis on everything.

Top notch ingredients?

Ingredients, procedures, situation. Everything counts.

Usually so. (G)

Fair enough. That's what I did, but with the passport
kerfuffle they're out of synch. I'll live without the
card (which is not strictly necessary) and rely on the
book for a while.

Better to have the book and not the card than the card and not the book
the way you travel.

I actually never saw the point of the card except if it be
for those who tend to lose things. For me it is a backup
in case of severe mishap.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Indian Rice Pudding
Categories: Desserts
Servings: 12

2 1/3 c Long grain rice
1/4 c Raisins
1 ts Salt
1/4 c Unroasted pistachios
1/4 ts Powdered saffron
1/4 c Blanched almonds sliced and
-toasted
2 c Sugar
1 1/4 c Butter
1/4 c Unsalted cashews and toasted
2 Whole cardamon seeds shelled
Juice of one Lemon
5 Whole cloves
1 c Heavy cream, whipped

Cook rice in 6 cups of boiling water with salt and saffron until half
done,
about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water for one
minute, stirring until sugar is dissolved. Heat butter in bottom of heavy
4
quart Dutch oven or kettle. Add the cardomen and cloves and cook over low
heat 10 minutes. Add all but 1/2 cup of syrup; boil one minute. Add rice
to mixture, and cook stirring gently until the butter is absorbed, about
10
minutes. Add lemon juice, raisins, nuts. Cook over fairly high heat 5
minutes. Lower heat; cook until rice is tender, stirring when necessary.
If the rice is not quite tender when the syrup has been absorbed, add the
remaining syrup and cook over low heat until the rice is dry and soft.
Remove the mixture from the heat and let stand, covered 10 minutes. Serve
warm with whipped cream. Source unknown

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

On 09-19-19 11:42, Michael Loo <=-
spoke to Ruth Haffly about 981 language was baseball <=-

We also tried durian but have yet to go out and buy any. (G)

We all can say that about some things introduced to us at
echo events. For me, most of these are vegetables or dairy
products, some starchy things. Quinoa anyone?

Plus, many of us have brought such things to the picnics (and just might
do that again :-}} ). I can also say that we have had things that we
enjoyed, but will probably never make for ourselves, e.g. eggplant parm
and tongue.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SIMPLE SOUVLAKI
Categories: Meat, Sandwich, Pruess
Yield: 4 servings

MMMMM----------------------FOR THE SOUVLAKI---------------------------
12 oz Lean ground lamb
2 Garlic cloves
- peeled and crushed
4 tb Minced onion
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Crushed rosemary
1/4 ts Thyme leaves
1 pn Ground red pepper
3 tb Fresh lemon juice
2 tb Vegetable oil
Salt; to taste
4 Pitas
- wrapped in foil and warmed
1 c Shredded lettuce

MMMMM-----------------------FOR THE SAUCE----------------------------
1 Garlic clove
- peeled and minced
1/3 c Diced tomato
1/3 c Diced cucumber; peeled,
- seeded and chopped
2 tb Fresh chopped mint
1 tb Fresh lemon juice
3/4 c Plain yogurt

COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary,
thyme, red pepper, lemon juice and salt and mix just until blended.
Form the lamb into 12 meatballs. In a large skillet, heat the oil
until hot and almost smoking. Add the meatballs and saute over
medium-high heat until cooked through, about 3 minutes per side.
Drain the lamb balls well.

Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in
a small bowl.

Cut open 1 end of each warmed pita, fill with shredded lettuce and 3
meatballs. Spoon the sauce over the meatballs and serve.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:50:29, 20 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

Out of town now but back in a couple of days.

billboard or > ML> > television. Sometimes, just a mention of it by someone will get a > ML> Luckily, I'm relatively impervious to such inputs.

Depends on what it is but my interest has been piqued a few times.

to try something new. After reading about balsamic vinegar on

the > ML> echo > for some time, I bought a bottle. That was used up;
the vinegar > ML> has been > a staple in my pantry ever since.

Heh, we do some good at times.

We also tried durian but have yet to go out and buy any. (G)

We all can say that about some things introduced to us at
echo events. For me, most of these are vegetables or dairy
products, some starchy things. Quinoa anyone?

IMO it's not bad but I like couscous better. Sometimes a new gadget
catches our eye and we have to give it a try. The veggie spiraliser
Steve was playing with a couple of years ago at Shipps hasn't been used
since (only cost about $4.85). OTOH, the sous vide has been used several
times since we got it this spring.

replacement purchase of the > ML> "standard > stuff" when

merging, > ML> then pass the cost on to the

customers.
How'd they figure this out - call each other?

Smoke signals. (G)

I'm guessing that the big city boys dictated the
standards, and if the little guys didn't get in
line, too bad for them. I'm also guessing that this
may have happened really early in the game.

Sounds logical.

It's also possible that there might have been rogue outfits
that wouldn't conform to the dictated standard, but that
probably didn't get very far.

Probably so. The telephone company where I grew up is still independent,
not sure who provides their long distance service. We didn't get dial
service until I was about 10 years old.

That's the way it oes sometimes. We bought a fair amount of

Dove > ML> > chocolates while in HI but stopped when we came back to
the main > ML> land. > We bought a fair amount of the Moser Roth bars
at Aldi for a > ML> while but > even that has dropped off to almost
none.

Well, one could do that for the picnic. I've picked up
a pound for various friends, some for the picnic.

Sounds good. We've ppicked up the Boston butt for smoking but not

really > much of anything else yet.

There's probably not that much that needs to be
done far ahead of time.

Other than get the house squared away, no. I will make up butter blend,
a couple of loaves of bread, etc when we get home from this trip. Other
cooking will probably start Wed.; not sure what we will do for the main
"eats" day.

Top notch ingredients?

Ingredients, procedures, situation. Everything counts.

Usually so. (G)

Fair enough. That's what I did, but with the passport
kerfuffle they're out of synch. I'll live without the
card (which is not strictly necessary) and rely on the
book for a while.

Better to have the book and not the card than the card and not the

book > the way you travel.

I actually never saw the point of the card except if it be
for those who tend to lose things. For me it is a backup
in case of severe mishap.

It's good if you don't want to schlep the book to Canada, Mexico, I
think Carribean on non flying trips. First two I know accept it for
travel by auto, don't know if the last accepts it for boat travel.

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


... OH NO! Not ANOTHER learning experience!

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