Sad. I'm still fussing over my credit card.
Hopefully it will be resolved soon, without too much more problem. Once
we contacted the issuing bank, they canceled the card and sent new via,
IIRC, Priority Mail. Took care of the fraudulent charges also.
I trust that eventually my situation will be taken
care of as well.
to very hot. Think of them as a scale of 1 to 10,
with the German marks being approximately half
the British marks. Brings to mind the inherent
imprecision of ovens and their thermometers, the
fact that one can set modern digital ovens to odd or
peculiar settings of 259 or 392 notwithstanding.
OK, I didn't know there were German and British, only recall reading
about British gas marks. Guess if I ever encounter them/need to use
them, I'll wing it and hope for the best. (G)
And as with many things British vs. Continental,
there is no completely reliable correspondence.
I don't recall the exact details, but the German
gas settings go in 25C (or maybe 50C, I forget)
increments. British measures not so exact.
Short attention spans are a general problem.
I'm not certain that the nowness affects things
much or that it might be a general human trait
through the ages.
Seems to be worse with the younger folks the older I get. (G)
Old folks merely hide behind diagnoses such
as Alzheimer's and CRS.
Some of us "younger" folks have those problems too.
One hopes that with us it's merely CRS.
Ah, you caught that.
It was blatantly obvious. Then too, I have studied art.
Ah, blatant, my preferred attribute.
Sometimes subtle is fun too.
Really.
If a dish (not a recipe!) appeals to me enough,
I'll throw caution to the winds and balance the
excess salt with KCl later.
I can't use KCl any more, got put on a potassium sparing med a few years
ago. Before that I would land in the ER every so often with very low potassium. A set of tests/proceedure pinpointed the problem, got on the
med and no problems since. But, it means using NaCl instead of KCl so I
don't get too much potassium.
I sweat like a pig (where'd that saying come from?
Pigs don't sweat), so under normal circumstances
that takes care of my fluid and electrolyte balance.
Albers cornbread
M's note: less salt, less sugar.
Cut the sugar entirely, use just a dash or two of salt.
To me (not a cornbread person) totally sugar-free
tastes like sand. I'd rather salt-free than
sugar-free but would prefer yours to the recipe
on the package.
Chorizo Stuffed Braised Squid
categories: Portuguese, pork, shellfish, main
servings: 4
3 Tb extra-virgin olive oil
8 oz fresh or dried chorizo, peeled and diced or crumbled
1 c fresh bread crumbs
1 1/2 lb squid bodies with some tentacles
1 md onion, chopped
2 garlic cloves, smashed
3 bay leaves
4 strips lemon zest
1 c white wine
2 c fish or chicken stock
32 oz cn whole tomatoes in juice
Kosher salt
freshly ground black pepper
In a large heavy pot heat the oil over medium high
heat. Cook the chorizo, stirring, until browned,
about 4 min. Transfer the chorizo to a bowl,
reserving the fat in the pot. Toss the bread
crumbs with the chorizo.
Stuff the squid bodies with the chorizo mixture
and seal each with a wooden pick.
Heat the fat in the pot over medium high heat
and stir in the onion, garlic, bay leaves, and
zest and cook until golden, 6 to 8 min. Stir in
the wine, stock, tomatoes, 1 ts salt and 1/2 ts
pepper and bring to a simmer. Nestle the squid
bodies and tentacles in the liquid and simmer,
covered, until the squid is very tender, about
1 hr. Transfer the squid to a serving bowl, then
boil the liquid until reduced by half, about
10 min. Pour the cooking liquid over the squid
and serve.
Ian Knauer, Food and Wine 5/2014
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