True... we shall see... :) I plan to get together with them again at least once more for lunch/supper before the picnic.... and at least will try to call them a few times... Burt asked to be kept in the loop via email, so they are planning to come anyway.... they aren't being silly this time and volunteering to host.... :)

Well, we did our best to provide backup and
support. Beyond that, what could we have done,
and what could we do now?

We've done what we could... :) And we'll continue to do what we
can..... ;)

Exactly, and supporting our older members as
best we can is important.

Not much, though people are afraid to say that.

I hope you realize that it was only gentle kidding... ;)

Don't worry, I know I'm not of much use, but
few are substantially more so, so I don't feel
too horrible about that.

You're probably of as much use as I am... ;)

It's not for you or me to judge; nor for anyone
else, I reckon.

The most useless recipe ever (blogger's title)
categories: vegan, what's the point
Finally! You ve made a perfect little blob of sticky,
almost pure gluten.

Looks like a complete waste of time to me.... ;)

Actually, it's an important component of
transitional vegetarian cooking, flavored
up to be meat of various kinds, for those
who aren't ready for the real thing. There
are also nonmeatlike uses including see below.

+

Can one do takeout from the food courts...? and be able to do a side-by-side comparison of the two, back at the house...?

Suppose - we could have one designated [s]sucker[/s]
representative member to buy a pack of frozen ones
and a few from the food court. Take them to a kitchen
and feast on yumminesses untold.

That sounds like it might/should work... :)

We'll play it by ear, though as trained
musicians that's not the way we usually
operate.

I'm imagining so, The sour grapesy thing
would be "kidneys are not that great, anyway
[sniff]."

Except that you do like them.... ;)

Nothing to say that the fox in the fable didn't
like grapes!

Just not sour ones... ;) maybe the sour grapesy version would be more
like "they probably ruined the kidneys, anyway"... ;)

Likely they didn't.

He could surprise you for the good.... from what you said, my brother
and he had a good conversation... :)

I hope so but am not confident I'll live to see that.
If it happens.

I'd put stock in Bonnie's assessment... and in the fact that he warmed
to my brother... maybe as he keeps this job, the self-loathing will at
least be lessened....

One hopes.

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

Title: Buddha's Delight
Categories: Chinese, Vegetarian, Salads
Servings: 6

1 c Oil for deep-frying
1 ts MSG (opt)
2 tb Dark soy sauce
2 tb Medium sherry
1 tb Water
1 Sq. fermented bean curd
1 ts Salt
1/2 ts Sugar
2 tb Sesame oil

MMMMM------------------------DRIED INGREDIENTS-----------------------------
4 Lily buds, Golden Needles
4 Wood ear black fungus
6 Nami Black mushrooms
2 Bean curd sticks
1/2 c Dried bamboo shoots (opt)
2 oz Bean thread noodles

MMMMM--------------------FRESH & CANNED
INGREDIENTS-------------------------
2 c Mung bean sprouts
2 Stalks celery
2 md Carrots
1 Bell pepper
1 Long white turnip
2 Leaves Napa cabbage
1/2 c Canned ginko nuts
1/2 c Canned baby corn
2 Cakes pressed bean curd (OR
6 Fried gluten balls)

This dramatic "hot salad" is typical of Buddhist vegetarian dishes.

Preparation: Rinse, then soak dried ingredients in warm water: soak bean
curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and
lily buds into 2" sections. Remove hard stems from wood ears, and slice
thinly. Remove stems from black mushrooms (reserve for stock pot); halve
the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked
bean thread noodles into 3" pieces.

Wash and blanch bean sprouts, celery and pepper.Slice celery, pepper,
carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby
corn on the bias.

Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil
until slightly tan but still pliable. Drain.

Mash fermented bean curd, then blend with sugar, dark soy, sherry and
water.

Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-
frying
oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn
wok
to high. Add fresh and canned ingredients, and stir-fry for 2 more
minutes: sprinkle in salt after first minute. Add liquid mixture, mixing
with juices in pan. Add noodles. Reduce heat to medium, cover wok, and
steam for 5 minutes, or until vegetables are cooked but still firm.
Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm
bowl.

Source unknown

MMMMM
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