For all I know, she might already be diabetic.... ;)

Not, I've discovered, that that's a death sentence any more.

Doesn't even slow some people down much...

...

You are one of the "some people" I was thinking of... ;) I got my
fasting into a similar range (lately sometimes a little lower than
that), and my doctor is happy enough with it... :) I'm not letting it
slow me down either... :)

Fretting about it is probably as unhealthy as anything.

As with my ICD monitor, also at Lilli's, these machinery
don't seem to make any difference at all.

They don't change anything, but they do monitor things...

So where's the point?

Now at many airports stateside you are told not only to
remove shoes, toiletries, and electronic devices, but
snacks and other food items are to be separately examined
as well. Apparently potato chips and yokans are now under
suspicion of being weapons of mass destruction. What is the
danger? "I fart in your general direction, your mother was
a hamster, and your father smelled of elderberries"?

It does take some of the pleasure out of traveling...

They do irritate. Most recently, at a major culprit
airport, they didn't ask for food to be taken out,
but they did required each electronic device to be
put in a bin by itself; normally the admonition is
that things in the bin be in a single layer. Perhaps
the bin manufacturers' lobby has been hyperactive.

I've had two kinds of "snake bites," one being at least partly
made of snake (supposedly rattler, but who can tell) meat, the
other a jalapeno popper called by the name in the same way that Mulate's called chicken nuggets gator bites.

I've had similar to the latter snake bites...

Where's the fun in that, if there's not so much snake
in it?

So Lilli's gardener killed a rattler, and I was going oh,
boy, but it turns out it was a little one, under a foot
long, without much meat yet, and anyhow it was somewhat
mangled in the extermination.

At least it was tasty enough... even though it wasn't truly snake..

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

Title: Rattle Snake Fry
Categories: Game, Snake, Chilies
Yield: 2 Servings

1 Rattle snake
1 c Flour
1/4 c Corn meal
1/2 ts Salt
1/2 ts Chili powder
1 ds Garlic
1 ds Onion powder

Remove the head...careful here...rattlers are just as poisonous dead
as alive if you prick your finger on one of those fangs... Stick the
snake in the freezer, for 1/2 hour to an hour. The snake skins much
easier half frozen.

Once you've skinned the snake, cut it into 1" pieces. Dip it in a
mixture of 1 cup flour, 1/4 cup corn meal, 1/2 tsp salt, 1/2 tsp
chili powder, a dash of garlic and onion powder... Fry as for chicken.

Submitted By EARL SHELSBY

MMMMM

I'm not sure dried pineapple would have been in my radar

...

Was it sweet or tart or sweet-tart, I'm presuming the last.

What I remember was mostly dried, with some pineapple taste, I don't
really remember the sweet/tart profile....

Was there sugar on the outside? Naybe Mark can testify.

Yeah. Bonnie, who has a penchant for such silly behavior,
found some lemon-cured olives in the fridge and decided
they were off (they're naturally a bit sour and fermented)
and tossed the whole lot. That's $5 to Whole Foods down
the disposal.

A bit of a waste...

And especially galling as it was essentially a
contribution to Whole Foods and by extension Amazon.

On the other hand, Bonnie's son-in-law's grandmother, I
think Sicilian or something, used to bring eggplant
sandwiches for everyone and make them all sit around and
munch on them while she watched approvingly. That might
have put me off eggplant forever.

If it happened too often, I suppose it might... One would hope that they

It would tend to put me off if I were coerced to eat
anything, perhaps even animal fat.

at least were very tasty, and worth being eaten.... ;)

I'm presuming so. Italian grammas might not be great
shakes in the imagination department, but they have
apparently always been good transmitters of tradition
and good tecnicians in the kitchen.

few EVOOs that tested pure (with the big brands all testing
positive for lesser oils, solvents, and/or artificial flavors).

One does wonder when there are results like that.... you'd think the big brands would have been more careful to be pure.... :)

Look up "too big to fail."

Hadn't thought of that applying here...

I think it does, though.

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

Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
Categories: Mexican, Desserts
Servings: 14

2 c Unbleached white flour
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1/4 c Cold sweet butter
1 tb Brandy
3 tb Milk
16 oz Canned pumpkin puree
3/4 c Brown sugar
2 ts Cinnamon, or 2 teaspoons
-minced wild anise leaves
1/4 ts Freshly grated nutmeg
1 Egg
2 ts Pure vanilla
1 Egg beaten with 1 tablespoon
-water for glaze
2 tb Sugar mixed with 1 teaspoon
-cinnamon

When Grandmama made these little pies she included anise, which grew wild
around our rancho.

Sift together first 4 ingredients. Cut in the shortening and butter using
a
pastry blender or 2 knives. The mixture should resemble coarse meal.

Combine brandy and milk, and drizzle over flour mixture, stirring with a
fork to distribute. Do not over-blend.

Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.

Preheat oven to 400 degrees.

To make the filling, blend together the pumpkin, brown sugar, spices, egg
and vanilla.

When dough is chilled, roll out thinly on a floured board or pastry
cloth.
Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin
filling
on the lower half of each dough circle. Fold over top half. Press the
edges
together with a fork. Brush tops with egg wash and place on a baking
sheet.
Bake 15 to 18 minutes, or until golden.

While still warm, sprinkle with the cinnamon sugar. These may be baked 1
day ahead. Before serving, warm in a 350 degrees for 8 minutes.

Makes 14 to 16 empanadas.

San Francisco Chronicle, 11/14/90.

Posted by Stephen Ceideburg

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