and as I recall Scotch-Irish himself - www.ulsterscotslanguage.com/en/texts/scotch-irish/scotch-irish-or-
scots-irish
I've only seen and heard Scots-Irish, oddly. My grandmother was from Sullivan County, New York but her ancestry was German. It was named
during the first Northern Irish/Scottish migration in the early
1700s.
You must hang out with those junior sophisticates
who insist on that Scots canard.
Actually, I'd thought they'd mostly been killed
off. Maybe they persist in the burbs.
There must be some around somewhere.
Fewer than Muslims or Baha'i, I'd guess.
Yhough I did have a decent red Delicious apple
the other day at Rosemary's - it was welcome,
though not as wonderful as apples once were nor
actually delicious. Her oven, sink, range, and
microwave were installed in the last couple days,
so that need not be endured ay more.
Thankfully. I can't even eat so called Delicious apples any more,
and I was raised on apples. That's probably why; they taught me
young what the proper ones taste like.
There are numerous foods that have zoomed downhill in my
lifetime. Delicious so-called apples so-called, scallops,
peaches of any kind, pork (gone from luxuriously tasty
and fatty to "the other white meat"), poultry.
There have been improvements as well - mushrooms, pasta,
(oddly) eggs.
Fruits and vegetables in general fall into the
"win some, lose some" category.
Wed
shrimp and garlic on farfalle made by Janet
Thur
grilled tuna, lobster, and corn made by Courtney
Fri
grilled salmon and boiled corn made by Nancy
I could go with that menu! Today's lunch was the dreaded
veggieburger. It wasn't bad, but it wasn't grilled tuna either.
If it had relatively few creative ingredients,
it might have been tolerable. My favorite veggie
burgers, if that's not an oxymoron in itself, are
bean-based and lacking strange additives such as
water chestnuts, quinoa, brown rice, or kale.
tuna salad, no fiber for Sue I (R)
tuna salad, with vegetables (M)
potato salad, no fiber for Sue I (R)
spicy potato salad, with vegetables (M)
pasta puttanesca salad, Sue I picks out the anchovies (both)
green salad with avocadoes (R)
guacamole (M)
Not a bad menu.
We ended not doing the guac, and the attributions
ended up being M, M, R, both, M, and R.
Nothing, when it cooler out and you're not undermining the air
conditioning.
I strongly prefer frying pans.
Me too, but needs must.
There are for me hardly any situations that
would forbid the use of frying pans.
with the fish. Mine is loaded with garlic and black pepper to
refer
to an earlier conversation.
I'd likely scrape off the garlic and pepper
and eat that, abandoning the zucchini on
someone else's plate along with any blue cheese
or other objectionables (someone I'd not be
kissing later on).
My mom did the opposite. It got overcooked, but then zucchini
generally does. It needs to be grilled, baked uncovered in a single
layer, or deep-fried to amount to anything.
It needs to be eradicated like poison ivy.
Potato, zucchini and roquefort gratin
categories: what were they thinking?
Who'd do that to roquefort!
Why put a thief in the same cell as a murderer?
Well, why not?
---------- Recipe via Meal-Master (tm) v8.00
Title: Country Club Sour Cream And Dill Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings
3 t Fresh dill; chopped, or 1 t Dried dill; crushed
1 t Lemon juice 1 c Sour cream
1 t Salt 1/2 t White pepper
2 t White onion; grated 1 c Mayonnaise
Mix the dill and lemon juice together to soften the dill. Blend in all
of
the other ingredients until almost smooth. Cover and chill. Makes about
2
1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini,
Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
Source unknown
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