Sheets were never high on my list (or even on my
radar) - I've always used whatever was at hand,
never I think but once under my control. Perhaps

But it has always been something I've been the purveyor of in our
household.

Naturally, different circumstances require
different criteria.

it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

To each his own.

Naturally, different strokes for different hides.

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Used to be, collars and cuffs were detachable--you wore the same shirt
all week, just putting on a clean set of cuffs and collar every day.

No wonder people were so eager for Friday.

Then shirts became more affordable as they were mass produced so the
collars and cuffs were permanently attached. The older way saved
laundry; the newer became more practical with automatic washers and
dryers. White collars became easier to maintain.

For those of us who sweat a lot, white collars
are, as Pigpen in Peanuts used to say, next to
impossible.

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.

OK, I've probably misremebering something I read years ago.

I do that sometimes, mistake something for something
else starting with the same letter.

And, reading so much over the years, sometimes it's hard to retain the minutia of some things. Both papayas and persimmons are good taasting
and orange tho. (G)

Though an unripe papaya is troublesome to eat,
whereas an unripe persimmon is downright torturous.

Heh - if I were to do such a thing (hardly likely)
my conversion would be the other way round. I really
dislike the taste of whole wheat, largely because
I've seldom if ever tasted any that wasn't oxidized..

We grind our own wheat so it's much fresher.

If you start off with wheat whose germ hasn't
started to go off, that's no doubt true.

Frankenfoods?

Not sure what your definition is for that term,
but certainly highly altered (not necessarily
genetically engineered, though).

Not fun food.

Au contraire, the possibilities are endless both
for good and bad.

That which makes you sick or that which is healthy?

It seems that with the scientist brains that
they have handy, the companies should be able
to come up with frankenfoods as you call them
that aren't ever going to have that cloud over
them. It's more that the ones that are out
there now haven't had the benefit of time and
study, not that they're proven unhealthy. At my
stage in life, I figure it's my choice whether
to take the risk, and chances are I'll take the
risk if there's a flavor benefit. Same with
valsartan, which has been taken off the market
because one of the big generic companies (Chinese,
I'm pretty sure) contaminated its version with
some carcinogen - I told my cardiologist that I
was willing to take the risk, but the decision
was made for me, as CVS and Costco have both
discontinued all versions of that drug.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as

It'll work better for her to use the paddle for initial mixing--a much
better job of initial incorporation is achieved that way.

I told her - no word back so far.

hand kneading, that would be my way from the get-go.

I used to, until I broke both wrists. At one time I used to knead 8
loaves worth of dough at one time by hand.

Wondering whether you might be able to do, say, 2 loaves
at once now.

---------- Recipe via Meal-Master (tm) v7.05

Title: Onion-Cheddar Bread
Categories: Breads
Servings: 4

2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour
1 pk Active dry yeast 1/3 c Warm water (110-115 degrees)
1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup mix
1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or
margarine

* Butter or margarine should be cut into small pieces.

In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and
let
rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375 degrees F. Punch
down
dough, then turn onto lightly floured board. Press into 10 x 8-inch
rectangle; top with 1 cup cheese. roll, starting at 8-inch side,
jelly-roll
style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side
down. Brush with melted butter, then top with remaining cheese. Bake 45
minutes or until bread sound hollow when tapped. Remove to wire rack and
cool completely before slicing. Makes 1 loaf. Source unknown

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

Hi Michael,

Sheets were never high on my list (or even on my
radar) - I've always used whatever was at hand,
never I think but once under my control. Perhaps

But it has always been something I've been the purveyor of in our household.

Naturally, different circumstances require
different criteria.

Exactly!

it might make sense for me to pamper this old body
in this regard, but frankly it doesn't matter much.

To each his own.

Naturally, different strokes for different hides.

All covered by a home made quilt. (G)

I'm doubting that the white collar guys in those days
had washers and dryers - or at least the intersection
of the two phenomena was fleeting.

Used to be, collars and cuffs were detachable--you wore the same

shirt > all week, just putting on a clean set of cuffs and collar
every day.

No wonder people were so eager for Friday.

Except for those that had to work a half day on Saturday. The washing
methods were less than great then also so a white shirt didn't stay
white very long, even with repeated washings.

Then shirts became more affordable as they were mass produced so the collars and cuffs were permanently attached. The older way saved laundry; the newer became more practical with automatic washers and dryers. White collars became easier to maintain.

For those of us who sweat a lot, white collars
are, as Pigpen in Peanuts used to say, next to
impossible.

Ring around the collar! Disposables would be better in those cases.

I do that sometimes, mistake something for something
else starting with the same letter.

And, reading so much over the years, sometimes it's hard to retain

the > minutia of some things. Both papayas and persimmons are good taasting > and orange tho. (G)

Though an unripe papaya is troublesome to eat,
whereas an unripe persimmon is downright torturous.

Pucker power!

Heh - if I were to do such a thing (hardly likely)
my conversion would be the other way round. I really
dislike the taste of whole wheat, largely because
I've seldom if ever tasted any that wasn't oxidized..

We grind our own wheat so it's much fresher.

If you start off with wheat whose germ hasn't
started to go off, that's no doubt true.

Try not to; we keep oxygen absorbers in the bucket where we store the
wheat.

Frankenfoods?

Not sure what your definition is for that term,
but certainly highly altered (not necessarily
genetically engineered, though).

Not fun food.

Au contraire, the possibilities are endless both
for good and bad.

That which makes you sick or that which is healthy?

It seems that with the scientist brains that
they have handy, the companies should be able
to come up with frankenfoods as you call them
that aren't ever going to have that cloud over
them. It's more that the ones that are out
there now haven't had the benefit of time and
study, not that they're proven unhealthy. At my
stage in life, I figure it's my choice whether
to take the risk, and chances are I'll take the
risk if there's a flavor benefit. Same with

Depends on the risk and how my system is behaving (or not) when offered
the food.

valsartan, which has been taken off the market
because one of the big generic companies (Chinese,
I'm pretty sure) contaminated its version with
some carcinogen - I told my cardiologist that I

The company we get our meds from was not affected by the recall.

was willing to take the risk, but the decision
was made for me, as CVS and Costco have both
discontinued all versions of that drug.

Thanks for that - I'll tell Lilli - she was using
the dough hook for the whole thing. And as far as

It'll work better for her to use the paddle for initial mixing--a

much > better job of initial incorporation is achieved that way.

I told her - no word back so far.

OK, and the liquids should be heated to 125; I think I had said 115.

hand kneading, that would be my way from the get-go.

I used to, until I broke both wrists. At one time I used to knead 8 loaves worth of dough at one time by hand.

Wondering whether you might be able to do, say, 2 loaves
at once now.

Maybe so, don't know because I try not to over work the wrists.

Title: Onion-Cheddar Bread
Categories: Breads
Servings: 4

This does look good tho.

1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup
mix 1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine

Cut the extra salt if using the onion soup mix.

It would probably work with a KA mixer/dough hook.

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


... Gone crazy, be back later. leave a message at the Beep!

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