Ah, so not much goodness left, but what there was was good.

Right... added just a little extra to the onions I fixed... :)

The difference must have been pretty subtle.

It was more of a garnish than anything else... ;) And the leeks, of
course, taste different from garlic, which I'd otherwise have used... :)

I find they fit different niches, leeks' flavor being more
greeny and actually rather characterless. Oh, sure, they have
a distinctive flavor, but it's not that interesting a one.

They were, each was an individual serving... and just a bit on the small side as well... :)

I was thinking 200 g, so almost two USDA-approved
servings or one not-so-generous me-size one.

I don't remember the exact size now... but I'm sure each was smaller
than my fist... I sliced them in half top to bottom, to make pan-frying easier... :)

Did you butterfly them (I would do that) or make two
cutlets per person?

Apparently the person that snagged all her lamb kidneys didn't mind that they were frozen, either... :)

If meaning them for a stew, there's no blame, if
for a saute, there's no accounting.

Not a clue... :)

It wasn't a bad surprise, just a surprise... it was kinda cool... :)

I don't make it that way myself.

Yes, I remember the somewhat different stuff you made up at the Pond the second Pond picnic...

Huh, I forget that altogether.

I think it was with carrots...

I've made carrot and cream halwa on several occasions,
but the memories sort of moosh into each other or
disappear.

we did, and I have more time on my hands than I used to.

Not quite as tight a schedule any more....

A very different kind of tight. I have a substantial
number of demands on my time, as some of my nearest
and dearest are aging off fairly rapidly.

And on different coasts, as well...

This will help with my quota for 2020, which is 170K
miles, for various reasons.

There's the thoroughly weird Schnittke Moz-Art,
which is the most recent one I've encountered.

I think I may have heard that one, on some syndicated concert program on WXXI.... but I was talking about a different one...

It's for two violins.

Is Lilli likely to be thinking of replacing that...? If she's leaving
it to you, I'd guess there'd be little of no impetus to follow through
on that... :)

But she loves shopping on Amazon.

So maybe you'll come back to a rejuvenated thermometer... :)

Didn't happen. She bought a rolling clothes drying rack
and various knickknacks and tools to organize them,
but not that.

---------- Recipe via Meal-Master (tm) v8.00

Title: Sopaipillas 2
Categories: Mexican, Breads
Yield: 12 servings

1 pk Active dry yeast 1/4 c Warm water (110)
1 1/2 c Milk 3 T Lard or shortening
1 1/2 t Salt 2 T Sugar
4 c All purpose flour 1 c Whole wheat flour
1 ea OIL

In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
sticky dough forms. Place dough on a floured board and knead, adding more
flour as needed, until dough is smooth and nonsticky. Place doug in a
greased bowl turning over to grease top. Cover and let stand at room
temp.
1 hour. Punch dough down. The dough may be coverec and chilled as long as
overnight. Knead dough on alightly floured board to expel air. Roll dough
out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
rectangles or 3" squares for appetizers. Place on lightly floured pans
and
lightly cover. If you work quickly you can let cut sopaipillas stay at
room
temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins
to
puff, gently push the bread into the hot oil several times to help it
puff
more evenly. Turn several times and cook just until pale gold on both
sides, 1-2 minutes total. Drain on paper towels. Serve immediately or
place
in a warm oven until all are fried. Or if made ahead, cool, cover and
chill
or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just
until
warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen
large
sopaipillas or about 4 dozen small ones. Source unknown

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