How often are you in touch? My sister and I,
who loved each other very much, talked on
the phone maybe once a month.
For the last couple of years, since Mommy died and we became the
executors of the estate, we talk on the phone a lot more than we used
to... now there are practical issues, planning issues, etc... so
probably more than once a month, maybe twice or more on average... We
get along fine, but in times past, Life seemed to make contact more
chancy...
That all sounds pretty normal.
Calcium blocker thingys... Too bad there isn't something that can
balance out the less desired effects....
Hard to say - perhaps my cardiac health was
in inverse proportion to my dental health.
Might be....
It actually does seem so. It's as if the balance
is a most delicate one, which doesn't comport
with my general philosophy that we're much more
robust than the health nuts give us credit for.
facsimile of (the better sort of) Cantonese
sweet and sour fish.
So not a total loss...
Not really, but Cantonese sweet-sour fish for
Christmas dinner wasn't my idea of super festive.
True... sometimes we just have to settle for what's available.... ;0
I once had Christmas Eve dinner at a fast-food
joint (KFC or McDonald's) trying to get to some
place in upstate Maine before Christmas dinner.
I don't mind potatoes, in their place, and not too often... ;)
In their place, to me, is on someone else's
plate - although if they've been prepared with
enough fat, they might earn passing marks for mine.
I had some tonight as part of an eggplant dish from the Tuesday night
buffet at Tandoor... I'd've been just as happy if it had been more
eggplant, actually....
I don't recall if there's a nutritional
justification for pairing eggplant and
potatoes. Eggplant, wheat, and rice combine
to make a complete protein; what on earth
could potatoes add to that or any equation?
The yakitori places in Japan sometimes offer
a skewer of four or five tails - it commands a
fairly premium price, as do offally things in
many Asian places.
That sounds rather nice, except for the premium price... ;) At least
they appreciate the tasty bits... ;)
That's one thing about these nonwhitebread cultures
- they make do with "inferior" cuts and either make
them into or discover they're better than what we
have come to think of as the standard ones.
I was prepping chicken breasts for our picnic and
made cracklings out of the skins in my usual way.
Bob was suspicious of what I was doing until I
told him I was making chicken chips. Then Big Chris
came over and asked what they were, so I explained,
and presently Lilli came to me and said, is that all
the cracklings, and I looked over and found that
Chris had munched down all but a handful of them.
"Sorry about your chicken," he said.
At the Dogfish Head Alehouse with your brother,
my brother had Old Bay-coated wings. I didn't get
to taste them, he gobbled them down so quick.
Oh, well.... Old Bay isn't my favorite spice, so I'd not be that upset I missed the taste.... ;)
It's okay, but what the big deal is I don't
understand.
Ah... and he also isn't all that into delicious fat, either.... He did decide he liked the lemon-marinaded ones at a fairly new Asian buffet in the area here... They were fairly large, too, so did give a reasonable
bit of meat, along with the crispy skin... ;)
And 'twixt the two of them they licked the
platter clean.
True... I often grab the tasty fatty things so that he doesn't have to
deal with them... and satisfied we both are... :)
Unselfishness sometimes pays dividends.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hell Dipping Sauce - Nam Prik Na-Rok *
Categories: Thai, Condiment, Hot
Servings: 1
2 c Oil For Deep-Frying
2 lb Freshwater Fish Fillets
1 c Dried Green Thai Chili
-Peppers
1/2 c Unpeeled Garlic Cloves
1/2 c Unpeeled Whole Shallots
2 tb Shrimp Paste
1/4 c Fish Sauce (Nam Pla)
3 tb Palm Sugar
Because it keeps well, this sauce was traditionally used by travelers.
Heat the oil in a large skillet to 375ÿF. Deep-fry the fish fillets
until
very crispy and golden brown.
Charcoal-broil/grill the chilies, garlic and shallots until their
outsides
are charred. Remove the garlic and shallot skins.
Place the fried fish, chilies, garlic and shallots in a mortar and mash
with the pestle until smooth, or use the blender.
Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
cook for about 15 minutes on medium-high heat, so that the mixture is
reduced to a paste.
Thoroughly combine the mashed ingredients with the reduced sauce
ingredients. Store in a jar with a tight-fitting lid and use as a
dipping
sauce or for cooking.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
MMMMM
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