I can vouch from (distant) past experience with vanilla being a decent deodorizer. When our son Bryan was sent home from school because he
smelled like a skunk had hit him (indirectly it had), Gail deoderized
the clothes with vanilla. It worked.
I wonder what the chemistry of the essential
oils is that allows them to do this. Febreze
I can understand.
Does anyone at the picnic have a birthday near
picnic time? I might be tempted to make a birthday
meatloaf even if you don't bake a cake.
Me, today. Gail in October.
Happy birthday.
I'm jonesing for a meatloaf (hold the ketchup) right
now.
We have several Cajun meatloafs in the downstairs freezer at the moment. Remind us next time we see you in real life :-}}
That would be very nice ... on the other
hand, the desire went away, unfulfilled,
replaced by another, oysters; this latter
urge being satisfied by buck-an-oyster at
the Jakolof Bay Oyster Company stand at
the Homer Brewing Company, where some guy
who shall remain nameless bought himself
a half dozen for 9.50, and then another
person bought a dozen for 12, and this
being a table of 8, plus visitors,
people wanted more (specifically, I
wanted some, as well as a couple others,
so I got a platter of 3 dozen for $27.95,
of which I ate my fill, and the rest of the
people, who did not chip in either for
them nor, as I now recall, for the beer
that I got a growler of for $15 and drank
two pints (half), dispatched the rest. For
you guys I will cut some slack, but most
of these were not nearly so close as you.
Bob W and Dr. Dykema deserved a break, as
they went to some expense to host the
occasion, but the rest of them, young
parasites (aged 25 to 60), that's what I
call them.
Title: Jalapeno Poppers #1
Flavors look good together, though I'm not
sure mushrooms would hold their own.
Fry the bacon, onion, and mushroom together until bacon is crisp;
drain well and let cool. Mix all ingredients together. Slice
peppers in half, stuff with mixture. Bake at 350 F. for about
The best part is that the peppers don't get
deveined. These could be quite spicy - yesterday
I had a jalapeno that I found hard to take; of
course I'm in tropical Alaska, where things are
hotter ... whoops ... where I'm out of practice.
I've taken the rest of the pepper and sauteed it
in oil for some leftover rice, and Swisher and
Lilli are coughing. ...
---------- Recipe via Meal-Master (tm) v8.00
Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT
Categories: Thai, Spices
Yield: 1 servings
3 Dried chilies 1 tb Coriander seeds
3 tb Chopped shallots 1 ts Cumin seeds
2 tb Chopped garlic 5 Peppercorns
1 ts Chopped galangal 1 ts Shrimp paste
1 1/4 tb Chopped lemon grass 1 ts Salt
2 Cloves
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat put the shallots, garlic, galangal, lemon grass, cloves,
coriander
seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
powder (with mortar and pestle). Into a blender, put the rest of the
ingredients except the shrimp paste and blend to mix well. Add the
shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed
mixture
and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured
paste. This can be stored in a glass jar in the refrigerator for about
3-4
months.
This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo
Srisawat.
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