to go > back and start anew, being mindful that I don't hit the , for the .
which is my usual mistake.
The Europeans always make that mistake.
I do remember that.
Interesting to see things priced at 9,99 or
something like that.
which I now rely mostly on a number of signpost
figures - 0 = 32, 10 = 50, 25 = 77, 30 = 86,
37 = 98.6, 50 = 122, 100 = 212, 200 .= 400, and
so on. But sometimes it's more random than that.
I just figure "close enough" for the most part. Hot is hot and cold is
cold, whether it's in C or F.
I think it's useful to be within a certain
small margin. For baking, 150/300 and 200 400
are good places to hang your hat, being within
1% and 2% respectively.
I think the bank caught the one for us too. When Steve went on line
to > look at the statement, there were 2 places where on line
purchases had > been made that were dead give aways that they weren't ours. One was a > sporting goods store; the other, a fabric store. We never buy thousands > of dollars worth of sporting goods and I always shop in person, never on > line, at this fabric store. Bingo, someone
is using our card!
Sometimes it's obvious. If you look at your
statements, which I should do more frequently.
He does, you should. (G)
Bitter experience indicates that.
I'd say the only thing I'd envy is your having
raised a good crop of kids. There's no assurance
that I'd have raised kids well if I raised them
at all, though.
You never know; you might have raised the next great Chinese-American
chef or musician. (G)
Doesn't matter. The world has plenty of such. One
more or less won't make a huge difference. Someone
will always be there to step up and pick the slack.
Don't know until you try--like Steve and the durian. (G)
I usually have a pretty good idea.
There are some things that might be done without.
Blue cheese, for example.
Not one of my favorites; I'll eat a bit, in small amounts.
Certainly I've obeyed Aunt Ah's admonition to try
something 9 times in most other cases.
Some I have, others, one or two tastes will confirm a dislike, and never touch the food in question again.
Roquefort. Ptui.
So there's this supposed feature of oregonberries.com
where you're supposed to be able to put in the package
code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not
found."
Interesting, have to check it out.
It would have been a good idea if it worked.
It might. The dessert I made with the blueberries calls for jello;
since > I had strawberry jello, (actually not jello but another brand)
I used it > with the blueberries. Will see how the taste combo works out.
A dollop of whipped something, and you'd get
a dessert that's right American.
This dessert has whipped topping, cream cheese and condensed milk in it already for the white coloring.
Figured that might be the case. At the Whitney
yesterday we saw bunches of such art, including
a giant Ellsworth Kelly I think white canvas with
a blue blob and a red blob. Bonnie said, guess
what that's called, and I said I hadn't a clue.
The title is "Red, White, and Blue." Duh.
That was a "What were they thinking?" recipe. (G)
Of which there are many!
Very true!
---------- Recipe via Meal-Master (tm) v8.01
Title: Angel Hair Pasta with Shrimp
Categories: Pasta, Fish/sea, what were they thinking?
Yield: 4 servings
1 1/2 tb Butter 1 1/2 tb Flour
1 1/2 c Milk 1/2 c 35 per cent cream
1 1/2 tb Pesto sauce 1 1/2 tb Chopped parsley
1 tb Minced garlic 2 tb Grated paresan cheese
1/2 ts Salt 1/2 ts White pepper
1 x Worcestershire and tabasco 2/3 lb Capellini
1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a
few minutes until golden. Add milk and cream, bring to a gentle simmer
and
continue to stir until thickened. Add pesto, parsley, garlic, parmesan,
salt, pepper, worcestershire and tabasco, and stir until blended. Reduce
heat and keep warm, stirring occasionally. Cook pasta quickly in a large
pot of boiling water (3 to 4 minutes, or until al dente). At the same
time,
poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2
or 3 minutes, or until just heated through). Drain the pasta, mix it with
the sauce and portion it into heated individual serving bowls. Garnish
each
portion with shrimp and vegetables, and serve immediately. Source unknown
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