Life being what it is... :)
Yeah. Or: "it is what it is," a phrase that I detest.
Sometimes, though, perfectly appropriate... not my favorite either...
Granted, truthful, but I figure it never or
hardly ever adds anything to a conversation.
First, it's tautological; further, it
expresses a fatalism that I find odious.
Sometimes it merely expresses being relatively content in the situation, having come to terms... not totally fatalistically...
I don't buy that - I find it sillier than que sera sera,
which is objectionable enough. Reflections of the old
that that is is that that is not is not is that not so
would-be tautological witticism.
The beauty of TinyURL is that it makes unwieldy
things, well, tiny. The cutting of the length
of the original by a factor of 5 decreases the
likelihood of typo by a similar figure.
How long do those stay in effect...?
Longer than the URLs that they point to, apparently.
As I've pointed out to Ruth, the decision is not
theirs to make. Of course, "they" have sweetened the
deal by giving me free samples of an anticoagulant
that is reputed not to have the potential catastrophic
side effects of the previous supposed state of the art.
Not sure how sweetened that seems to me... Did you try them out...? And
if so, were they less making you bleed so much....?
Haven't bothered yet. May not.
and I'd also guess that I'd not habituate, so am still
much better not taking it, ever... :)
I hope you don't ever find yourself in a position
to have to make the decision.
I've already turned a doctor down on taking aspirin to prevent clots
when I broke my ankle... and was shown to be perfectly correct in
thinking I wouldn't need it.... Dunno, another situation might not be
quite so clear cut to me, but I suspect I'd still stay with that...
I wonder if the insurance companies require that
the docs prescribe the stuff. Evidence-based medicine,
you know (which I think is overapplied if not arrant
bullshit).
Michael can educate them that their recipes aren't NDN enough! [g]
If the modern day NA's are coming up with recipes, wouldn't they be considered properly Native...? ;)
No more than the recipes Ian and I have come up
with or perfected would be English or Chinese.
I suppose. :)
Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).
Is he, then, Ethiopian....?
Ethnically, yes; Swedish by upbringing, New Yorker
by culture.
It is the concept of the limiting nutrient that
is in some question, as well as the issue of how
close in time the ingestions of the essential
amino acids must be - they used to say in the
same meal, then within the same day, now some say
within a few days.
I could maybe see within the same day... but I don't think foods stick
around much more than that to combine and be useful... or to fill in the gaps... I had heard, in terms of total nutrition for children, that if
they are getting a balanced diet over the course of a week or so it all balances out, but I always considered that a bit more macro a process anyway...
I'm not sure how and whether they combine.
And then there's the question of how much protein,
complete or otherwise, you need at all.
And that, too, seems to depend on who one is talking to... and which
hobby horse they're riding... ;)
Pretty much.
Though I made a decent potato dish yesterday -
leftover sprouted potatoes, beef fat, a half
cup of expired half-and-half whose cap had been
lost last month, a half cup of elderly but not
expired milk, a years-old bouillion cube, and
a bit of lemon juice. Tasted like twice-baked,
not altogether a bad thing, but survival food.
Surprising sometimes what can be salvaged and still edible... :)
A battle I fight with many of my friends - Lilli and Bonnie
both tend to when in doubt throw it out, only their doubts
come easily and often; but then there are those such as
Rosemary who keep things far longer than their wholesomeness
would call for.
meat and/or dairy, apparently its protein is useful.. ;)
Of course, if one gets meat or dairy in one's diet,
there's no point worrying about complete proteins.
And my guess is that if one is already getting the complete proteins,
the incomplete ones supplement and add their goodness to the mix...
Possibly, but the more I think about it, the less the
concept of complete protein makes any sense at all.
And probably not worth time worrying over it, either.... especially for
a meatatarian, or someone that eats plenty of dairy/eggs/soy... :)
It has been said that the only diet that gives you
all the nutrients you need except for protein is one
in which you eat sweet potatoes exclusively, and who
would do that. It's easy to fix, anyway.
Two-toned sweet potato and potato gratin
categories: side
servings: 6 to 8
3/4 lb sweet potatoes (about 2 md), peeled
3/4 lb boiling potatoes (about 3 md)
1/2 ts powdered mustard
1/2 ts salt, or to taste
1/2 ts freshly ground black pepper
1 1/2 Tb all-purpose flour
Butter for gratin dish
2 Tb cold unsalted butter, cut into pieces
1 c shredded Jarlsberg cheese
1 1/2 ts freshly grated nutmeg
1 lg egg
1 c milk
Slice the sweet potatoes very thin, as if for
potato chips. Peel the white boiling potatoes
and slice them in the same manner. Set each
kind aside separately.
Combine the mustard, salt and pepper with the
flour.
Butter a 13- to 14-in oval gratin dish or a
2-qt shallow baking dish and arrange half the
white potatoes in the dish, sprinkling them
with 1/3 c Jarlsberg and 1/2 ts nutmeg. Cover
the layer with half the sweet potatoes and
sprinkle with half the flour mixture. Repeat
for remaining layers. You will end up with
2 white potato layers and 2 sweet potato
layers.
Preheat the oven to 375F.
Whisk the egg. In a small saucepan over
moderately high heat, scald the milk and add
it in a thin stream to the egg, whisking all
the while. Pour this custard mixture over the
potato layers. Sprinkle the remaining 1/3 c
Jarlsberg and 1/2 ts nutmeg evenly over the
top, dot with butter pieces and bake the
gratin in the middle of the oven for 45 min,
or until the potatoes are tender and the
gratin is bubbling and golden brown. Let
the gratin stand on a kitchen counter for
5 to 10 min to get crusty before serving.
Sally and Martin Stone, Essential Root Vegetable Cookbook
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