There being an official online explanation and
the one you heard in person, it's more than likely.

Whatever the real reson is, we enjoyed the concert. Doesn't matter when
or how they became big but they did, came to DPAC and we saw them.

Another interesting sidelight.

I had a puff or two of a Cohiba at Nicholas's
60th birthday and was coughing for months
afterward.

I can imagine. WHen we lived in AZ, we'd visit my sister in the Phoenix area--I'd come home with bronchitis from her cigarette smoke. She smokes
like a chimney.

Just a puff or two did it for me.

And sometimes the worst tasting foods can be so disguised as to look like something absolutely irresistable. (G) You think you're getting something tasty but................

Potatoes can be made to look like cake?

Yes, if you have the right tools to sculpt and decorate the potatoes.
Mashed would work the best.

Most likely, and I may have seen an article
about such a crafts project, actually come to
think of it a meatloaf "cake" with mashed potato
"icing."

Most often what I make doesn't resemble the picture. That's why we

came > up with the theory of professional food--it makes a living
posing for > pictures of foods in cook books, magazines, etc.
A friend of mine is a food stylist. Let's just
say that food photography has nothing to do with
food or cooking.

From what I understand, any resemblence is purely co-incidental. (G)

Or rather there's really none to speak of.

Possible but not holding my breath on it. My main collectable is

still > thimbles--they're small. I do have a good bit of family
history stuff > tho, saved it from my brother who was going to burn
it.
We're not thinking of our generation here,
rather one or two down the line.

I'm hoping our girls will appreciate the family heirlooms I've saved for them.

One does hope that, but there's no telling.

I've never met anyone who would admit to such
a perversity.

Would they admit to such a thing?

Who knows. People brag about crimes on Facebook,
why not harmless peccadilloes?

I don't do fb so couldn't comment either way.

I might use red wine for cacciatore, as it's
generally better with tomatoes and is as good
with chicken. Beef stew, Burgundy is idea.

We're using what the recipe calls for in the chicken. The beef stew will probably be a "guess that's about right" attempt.

With a frame of reference from prior tastes,
guessing shouldn't be difficult. If one adds
a lot of wine late in the cooking, there will be
difficulty getting the alcohol out.

It's not clear whether Confucius actually said
that, or anything at all for that matter.

Not surprising. He's probably the most often quoted non quoted (ie
quotes attributed to, but not actually said by) person in history.

I think Ben Franklin and Mark Twain may come close.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Linda Sue's Tomato Stew
Categories: Stews, Pork, Vegetables
Yield: 4 servings

3/4 c Smoked Bacon, diced
1 Purple Onion, chopped
4 c Vine-Ripened Tomatoes,
Chopped or
4 c Stewed Tomatoes
Salt
Ground Pepper
1/2 ts Tabasco Sauce
5 Biscuits, broken into pieces
Or
4 sl Bread, broken into pieces
1 ts Sugar

Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook
over medium-low heat, stirring often, until onions are soft and bacon
is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce.
Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2
or three minutes more. Taste, and if too acid, add sugar to balance
flavors. Serve hot. (This is good cold, too.)

Per Serving: Calories: 319, Protein: 6g, Fat: 18g, Saturated Fat: 6g,
Cholesterol: 13mg, Sodium: (if using canned stewed tomatoes) 946mg,
Fiber: 2g.

Source: San Francisco Chronicle
Typed by Katherine Smith

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

Hi Michael,

There being an official online explanation and
the one you heard in person, it's more than likely.

Whatever the real reson is, we enjoyed the concert. Doesn't matter

when > or how they became big but they did, came to DPAC and we saw
them.

Another interesting sidelight.

I'd go again, if they come back.

I had a puff or two of a Cohiba at Nicholas's
60th birthday and was coughing for months
afterward.

I can imagine. WHen we lived in AZ, we'd visit my sister in the

Phoenix > area--I'd come home with bronchitis from her cigarette
smoke. She smokes > like a chimney.

Just a puff or two did it for me.

I didn't even have to smoke--she put enough stuff into the air that one couldn't help but breathe it.

And sometimes the worst tasting foods can be so disguised as

to look > ML> > like something absolutely irresistable. (G) You think you're getting > ML> > something tasty but................

Potatoes can be made to look like cake?

Yes, if you have the right tools to sculpt and decorate the

potatoes. > Mashed would work the best.

Most likely, and I may have seen an article
about such a crafts project, actually come to
think of it a meatloaf "cake" with mashed potato
"icing."

I think I've seen similar.

Most often what I make doesn't resemble the picture. That's

why we > ML> came > up with the theory of professional food--it makes
a living > ML> posing for > pictures of foods in cook books,
magazines, etc.

A friend of mine is a food stylist. Let's just
say that food photography has nothing to do with
food or cooking.

From what I understand, any resemblence is purely co-incidental. (G)

Or rather there's really none to speak of.

Sounds like it's too real not to be true.

Possible but not holding my breath on it. My main collectable

is > ML> still > thimbles--they're small. I do have a good bit of
family

history stuff > tho, saved it from my brother who was going to

burn > ML> it.

We're not thinking of our generation here,
rather one or two down the line.

I'm hoping our girls will appreciate the family heirlooms I've saved

for > them.

One does hope that, but there's no telling.

Hopefully will have the storage room for some of this also. Some may go
to the Chicago Public Library, to add to their collection of papers from
my great grandfather. Have to sort it all out but we're pretty sure we
have the manuscript to a 4th book he wrote but never published.

I've never met anyone who would admit to such
a perversity.

Would they admit to such a thing?

Who knows. People brag about crimes on Facebook,
why not harmless peccadilloes?

I don't do fb so couldn't comment either way.

I might use red wine for cacciatore, as it's
generally better with tomatoes and is as good
with chicken. Beef stew, Burgundy is idea.

We're using what the recipe calls for in the chicken. The beef stew

will > probably be a "guess that's about right" attempt.

With a frame of reference from prior tastes,
guessing shouldn't be difficult. If one adds
a lot of wine late in the cooking, there will be
difficulty getting the alcohol out.

I'd add in the beginning, and probably a much smaller amount at first
than the final dish would contain. Got to learn how much I can add
before it becomes inedible.

It's not clear whether Confucius actually said
that, or anything at all for that matter.

Not surprising. He's probably the most often quoted non quoted (ie quotes attributed to, but not actually said by) person in history.

I think Ben Franklin and Mark Twain may come close.

Somewhat, but who was it that said "close only counts in horseshoes and
hand grenades?" (G)

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


... If you're trying to drive me crazy, you're too late.

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