At this point, I don't know. It's been a hectic couple of weeks
since we > got home so my brain is probably still a bit addled.
It would have been interesting had you said that
you definitively sent only one post, because I
certainly received two, with some parts the same
and some slightly different.
Blame it on sun spots or the heat wave?
We could perhaps do that.
"I've made up my mind, don't confuse me with the facts. Tell me,
based > on what you know about my likes/dislikes about what sort
of ML> hot I'd ML> > like in each culture." Sorry, not that simple. (G)
Thing is that many people have limited experience;
I'd say most people haven't experienced enough of both cultures to know there's a distinct difference. Probably the Tex-Mex hot is the one most familiar to residents of this country--unless you're of Asian heritage
or happen to really like Asian foods.
Tex-Mex hot is chemically mostly the same as
most other Capsicum hots, only much milder.
and it's also possible - though inconceivable for
the likes of us - that some can't distinguish among
the various kinds of hot.
It's possible--a dead palate?
More likely lack of experience and education.
I've met palate impaired people, but for most
of them, a bit of example has helped pretty well.
Not sure about the precollege education system,
but it is demonstrable that Humboldt University,
which for much of its long history was highly
respected and turned out world-class scholars and
scholarship, during the Communist regime became a
useless brainwashing tool and produced little;
I'm not sure about its reputation in the heart of
the Nazi era, when Jews and the unorthodox were
driven out of there in similar fashion.
It has lost the distictiveness it once had. To some extent some of the
older universities in the US have as well, but probbly not fallen as
far. Don't know for sure but what about ones like Oxford--is it still
the school of distinction it once was?
One thing is marketing is a big thing in maintaining
reputations; it does help to have some factual backup.
Humboldt is in truth coming back to life after the
doldrums of the Ulbricht era. Oxford I don't know
about - certainly it thinks of itself in the rosy
light that once bathed it.
I currently have no cellphone and do not text -
I recall having sent one text message of mine ever
from a telephone. Might have done one or two more
at someone's request from their phone while they
were otherwise occupied, such as driving.
OK, I knew you had a cell phone a couple of times. We have only cells,
no land line. Started out without text service but when our girls wanted
to send pictures of their kids, we capitulated. Now texting is a quick
way to get hold of them or others; don't need to send an e-mail and have
to keep checking for a reply. (G)
I believe I've not used a cell phone 100 times
in my lifetime, as well as having texted once.
Perhaps half of those calls were for pickups
from Fido people.
I am not as disciplined as you and will in
all probability not achieve as good results
as you have.
Your choice as to how disciplined you want to go or not.
Only partially!
No, be back in a Jif.
We should Leavitt alone.
A brand I've not heard about. OTOH, Smuckers..............known more for their jellies/jams but they also put out an all natural peanut butter.
Leavitt is the maker of Teddie.
Perhaps; sometimes I look for things, but there's
nothing I overweeningly long to see. And idolatry
isn't my thing: witness my walking past Beethoven's
birth house and not stopping, grumbling at the
tourists clogging the street.
Yellowstone and Mount Rushmore were on Steve's mental "must see" lists.
A couple of years ago I suggested the Petrified Forest, and in looking
at maps, he realised the Meteor Crater was do-able so we have now seen
them as well.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peach-Oat Cobbler
Categories: Desserts
Servings: 1
8 To 10 ripe peaches or 5-1/4
Cups sliced canned Elberta
Peaches, drained
3 1/2 tb Brown sugar
2 tb Quick-cooking tapioca
1/2 ts Almond extract
1 tb Canola oil
MMMMM---------------------LIGHT OAT-RAISIN
BISCUIT--------------------------
MMMMM------------------------------CRUST-----------------------------------
1 c All-purpose flour
1/3 c Quick rolled oats
2 ts Baking powder
3 tb Granulated sugar
1/4 c Raisins
1/4 c Canola oil
1/2 c Low-fat milk
MMMMM-----------------------------TOPPING----------------------------------
Chopped dates mixed with
Low-fat vanilla yogurt
Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute.
Peel
and halve peaches, remove pits and cut flesh into sixths. In a large
mixing bowl, carefully spoon together peaches, brown sugar, tapioca and
almond extract. Pour peach filling into greased baking pan or dish;
drizzle with oil and set aside.
In another large mixing bowl, combine crust ingredients. Stir vigorously
with a wooden spoon about 30 seconds until a stiff dough format. Spoon
dough on top of peach filling to create a cobblestone effect. Bake 20-25
minutes or until crust is golden brown. Cool 30 minutes; then serve with
dates and yogurt mixture.
SOURCE: THIS WEEK MAGAZINE, July 7,'93
Shared by Cate Vanicek
MMMMM
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