Or put into electronic format and originals destroyed. Hopefully

not, > and they are somewhere out in the boonies.
One certainly hopes not destroyed, but who knows what
evil lurks in the hearts of school administrators,
especially since the abdication of Dr. Gottlieb.

That remains to be seen over the years. (G)

Eventually, that will happen, even if all the
interested parties have only the best intentions.

for me. > ML> Somebody has to brave the coughs and sneezes

of outrageous fortune.

I'd rather keep breathing.

If everyone thought that way, there'd never be
any barbecue!

True, but not everybody has breathing problems.

If they spend enough time in the pit, they will.

Of those, celery is the one I'd keep out. I use it, but not that

much of > it, especially now that I'm cooking for 2.
There are dishes that it makes sing. Beef stew,
for example. Of course, too much of it makes food
scream most unmelodiously.

I know, I use it in beef stew, a Penn. Dutch potato salad, split pea
soup, dressing for poultry, odds and ends of other things but not in
great quantity.

It's not my favorite, but it is still
indispensible.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ribbon Vegetable Salad
Categories: Live!, Salads
Yield: 4 Servings

1 lg English cucumber
4 lg Carrots
4 lg Celery ribs
4 Scallions
1 Tb Seasoned rice vinegar, or to
Taste
1/4 ts Asian sesame oil

Recipe adapted from Gourmet Magazine

Halve cucumber lengthwise and seed. Peel and trim carrots With a
vegetable peeler cut cucumber and carrots lengthwise into thin
ribbons, transferring to a bowl. Cut celery and scallions crosswise
into 3-inch-long pieces. Cut pieces lengthwise into julienne strips,
transferring to bowl. Add vinegar and oil and toss to combine well.

Yield: 4 servings

SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9197

Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On (22 Jul 18) MICHAEL LOO wrote to RUTH HAFFLY...

Or put into electronic format and originals destroyed.

Hopefully > ML> not, > and they are somewhere out in the boonies.

One certainly hopes not destroyed, but who knows what
evil lurks in the hearts of school administrators,
especially since the abdication of Dr. Gottlieb.

That remains to be seen over the years. (G)

Eventually, that will happen, even if all the
interested parties have only the best intentions.

Something will happen, whether we will like the results or not.

for me. > ML> Somebody has to brave the coughs and sneezes

of outrageous fortune.

I'd rather keep breathing.

If everyone thought that way, there'd never be
any barbecue!

True, but not everybody has breathing problems.

If they spend enough time in the pit, they will.

Most likely so.

Of those, celery is the one I'd keep out. I use it, but not

that > ML> much of > it, especially now that I'm cooking for 2.

There are dishes that it makes sing. Beef stew,
for example. Of course, too much of it makes food
scream most unmelodiously.

I know, I use it in beef stew, a Penn. Dutch potato salad, split pea soup, dressing for poultry, odds and ends of other things but not in great quantity.

It's not my favorite, but it is still
indispensible.

Yes, some dishes just would not be the same without it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)