You can call it whatever you want to, but I'm still
not going anywhere near one if I can help it.
OTOH, I was working with it just before I started Fido. Found out my new sewing machine has a quirk in common with one I owned in the 80s--can't
use cheap thread in it. I've bought the name brands ever since the I had
Higher tension, perhaps.
the problems with the old machine but was trying to use up some old
stuff my MIL gave me. Had a lot of problems so changed to a new, name
brand spool and the problems resolved.
And the thread might have dried out?
My best excuse is that my animal allergies
persist, though much milder than they were.
I have those issues too, another reason we don't have pets.
I see pets in the household as largely a
working relationship, as in deputing them to
take care of small but important chores, such
as insect and rodent control.
don't have to worry about the care and feeding of one.
That's my second best excuse.
No, make that second and third. The first
thing is that all critters smell funny.
IMO, dogs smell worse than cats. For the most part, the latter are
cleaner smelling.
They both smell; dogs worse, I admit.
Our daughter Deborah has a poodle/bichon (?) mix, Winston, who is
very > much like that. When we were in AZ on the last trip, I got some video of > Mom and kids bathing him, with the younger son singing to him.
That's probably pretty cute.
T'is. (G)
He just wanted to try anchovies, not realising they were as strong
and > salty as they are. AFAIK, his mother never used them in her cooking and > curiosity (as usual) got the better of him.
One of those live and learn things? Yesterday our
Definately! Never again sort of experience.
Did it put everyone off anchovies forever, or
was it just a cautionary tale about exercising
moderation?
it was a pretty standard assortment - mushrooms,
green peppers, onions, sausage, and pepperoni. Not
far from what I would have specified, but that was an
unnecessary risk. He also got regular pepperoni to
cover those such as Lilli who are less adventurous
(she doesn't like mushrooms).
I would have enjoyed all of those 5 toppings, but yes, he could have
gotten a really combination of ingredients by not being specific in his choices.
Anchovies, jalapenos, hamburger, corn, pineapple?
I'm calling the shots, and that's what I'm most
comfortable with. The doc's role is going to be
an advisory one, much as in the case of Nancy's.
As long as both you and the doctor are ok with things, he can't command
you to take a medication. When I was in HI, I asked my pulminologist
about a med--we discussed it, thought we'd give it a try. Turned out I
was allergic to it so, it may be a benefit to others, but don't
perscribe it to me.
Note to people who have commented on this - I no
longer care if the doctor is ok with things.
that it only masks the symptoms. The fluid that they will put in
doesn't
Cortisone opens its own can of worms.
One that we didn't want to open up.
Sometimes you need it, but as I pointed out
to Dale, there are diminishing returns.
replace the cartilige but will act in a similar manner. Eventually
I'll > most likely need a replacement knee tho.
Many of the people I've talked to who have had
knee replacements have sworn by them. You may
know some of these.
Plus I know others, not on the echo, that have had them.
Of course - we're not of the delusion that the echo
is the only social contact we have.
As with things like green corn tortillas, the
availability of the ingredients and the general
culture of the place (cooking techniques and such)
ensure a lot of commonality in what people eat.
Eating what grows well in your area makes sense. Same with eating what
the the people of the region eat, even if it's not what you're
accustomed to eating--tho I might draw the line at some things (like
bugs).
Bugs are okay if fried; also a cheap source
of protein, especially important where protein
is at a premium.
Too bad on that - the Solanaceae are pretty important
in many cuisines, especially his native ones. Good
luck on the surgery.
Thanks, he's hoping it will give some relief. Will keep all informed as
it gets closer.
---------- Recipe via Meal-Master (tm) v8.00
Title: Ox Tail Soup
Categories: Soups, English
Yield: 6 servings
2 lb Ox tails; disjointed or 2 ea Veal tails
1 ea Onion; medium, sliced 2 T Vegetable oil
8 c Water 1 t Salt
4 ea Peppercorns 1/4 c Parsley; chopped
1/2 c Carrots; diced 1 c Celery; diced
1 ea Bay leaf 1/2 c Tomatoes; drained
1 t Thyme; dried, crushed 1 T Unbleached flour
1 T Butter or margarine 1/4 c Madeira
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering
for 30 minutes longer or until the vegetables are tender. Strain stock
and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the
butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving. Source unknown
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