I heard that thread count was important. I can
tell the difference between 100-count and 300-count
sheets but can't declare a preference.
I'd rather have the higher thread count sheets but the lower thread
count, especially if washed many times, will be just about as soft. Less durable tho, and that's the big difference.
I find breathability most important (lower
count wins) and comfort next (higher wins) in
the evaluation of bedsheet fabric. Durability
hasn't been my major criterion.
Remember that a few wrinkles were not a deal-breaker
in most cultures (certainly subsistence cultures).
No, only mattered in the business, especially the white collar workers
trying to move up the ladder.
In cultures where laundry services evolved
to a high art.
(linsey-woolsey) to make an inexpensive but durable fabric.
I've seen some such handed down as heirlooms
by families with prerevolutionary heritages.
Never as I recall seen them used, just shown
around as a curiosity.
Had you lived some 250 or so years, you might have worn garments made of linsey-woolsey. If I recall my reading about that era, they used lesser quality woll and flax in making the garments so very often the article
was quite scratchy from the flax and wool--not very comfortable.
If I'd lived 250 years ago, I'd have worn silk
judging from the socioeconomic standing of most
of my forebears.
We discussed it before, but nobody could
recall the original usage. I did cite the slogan
in reference to one of the custard fruits,
cherimoya or papaw or maybe durian.
Probably durian. (G) It has a very unforgettable aroma.
For me, it was indeed love at first taste. With
ripe papaw, it likely would so be for anybody.
Pawpaw as in persimmon or is it a different fruit? I've had persimmons;
one of the families in our church in HI would bring some in every fall.
They were delicious!
Papaw as in a member of the cherimoya family
but is of quite a different appearance, almost like
a banana, and a temperate range. I've seen papaya
called pawpaw or papaw, never persimmon.
Interesting way of putting it.
More accurate than the doctors would like
to think, maybe less so than plumbers would.
But I'm not going to suggest the thought to my doctor. (G)
Depends what your relationship was with your
doctor - you could get away with it if it was
very good ... or very bad.
I have a good relationship with him--and want to keep it that way.
If it becomes a very good relationship, you can
make that sort of joke.
Long term solution will be the knee replacement; this is to
forestall > that as long as possible. From what I've read/heard, the replacement has > an expected life span of 15 years, then it needs replacing. If I live to > be as old as my father, that would mean I'd need a couple of
replacements.....................hoping I can get enough time from
the > injections to only need one new knee in my lifetime.
It's been said that they travel in pairs.
I know of a couple of people who had both knees done at once. My left
knee is doing well (so far); it didn't have the major traumatic injury
that the right one did. That's the underlying issue with my knee.
Ah, so best leave the sleeping dog alone.
Speaking of needing--just pulled a couple of loaves of whole wheat
bread > from the oven. The KA mixer did the bulk of the kneading, but when I
shaped them after first rising, they got some hand kneading as
well.
Good for keeping up that muscle strength.
Never lost much hand strength but the wrist strength took a hit some
years ago. Been able to build that up somewhat but they will never be as strong as the hands are now.
Lilli has been trying to make bread using her KitchenAid.
She used the recipe on Genius Kitchen, which yielded a wet,
goppy mess, as 120 is way too hot for home baker yeast, and
there was way too much liquid anyway. I solved that by
adding a bunch of flour, giving it an overnight rise, and
then rolling it out like pie crust to line two sheet pans
for pizza, which sort of worked. Today (day before
yesterday as you read) she is using the Epicurious recipe
by almost the same title, of which Genius Kitchen's is a
pretty perfect half, except that half of 1/2 c water is
not 3/4 c.
As will other things we don't consider as food now.
It's inevitable unless they can come up with
lab-grown animal (complete) protein.
It may be in the works, if not now, then in years to come.
It's been done in very limited quantities.
Whether enough for practical or commercial
distribution in our lifetimes, hard to say.
Frankenfoods?
Not sure what your definition is for that term,
but certainly highly altered (not necessarily
genetically engineered, though).
So I'll pass on this fish stew and make another one that uses
something > like flounder, maybe chowder or Pine Bark Stew.
Mmm - pine bark. [g]
Fried pine bark
I'll try this if I'm stranded somewhere in a pine forest with no other rations. Otherwise, the bark can stay on the trees.
Pine-bark cake
categories: dessert, odd, arf arf
servings: 6
h - cake
250 g sugar
250 g butter
1 whole egg
5 egg yolks
175 g flour
55 g pine-bark flour
10 g baking powder
h - mousse
1 gelatin leaf
40 g sugar
300 g sour cream
300 g double (heavy) cream
To make the cake, mix the sugar and butter in
a food processor and add the egg and egg yolks.
Add the flours and the baking powder and mix
once more until completely smooth. Roll out
between sheets of baking paper to a thickness
of 3 mm, transfer to a baking sheet and chill.
Meanwhile, make the mousse. Soak the gelatin
leaf in cold water, stir the sugar into the
sour cream, then dissolve the gelatin into the
sour cream mixture. Transfer to a bowl and
stir until it reaches room temperature.
Meanwhile whip the cream into soft peaks, fold
this into the sour cream mixture and chill.
Preheat the oven to 160C/325F. Remove the top
layer of paper and bake until nicely coloured,
leave to cool for 5 min, then cut into the
desired shapes. Cool on a rack to allow the
cakes to become firm. For the best results
serve within 10 min of being taken out of
the oven, with a spoonful of mousse on top.
Magnus Nilsson, phaidon.com
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