Very few commonly eaten foods will affect our
lifespan, given our ages.
Not if properly prepared. It's the improperly prepared or those I don't
know about I'd be hesitant to try.
Even improperly prepared foods are unlikely to be
too troublesome. We didn't get this far by being
overlimited in our food options.
The company we get our meds from was not affected by the recall.
Valsartan is still available where you shop?
Yes, Steve checked the supply I have on hand and it's not in the recall listing. We get most of our scipts, including that one, thru a major
mail order pharmacy.
Out here the major companies just dropped the stuff
cold, and the docs responded en masse by blackballing
it and substituting the older losartan, which has more
side effects but hasn't been accused of causing cancer.
Despite it being a common name (#4 or 5 my year,
depending on whom you ask), there was only one
Michael in my elementary school class and high
school class; there were two in junior high.
I had one in my high school class, went by Mickey. A couple each Shirley
and Gary, a good assortment of what was popular at the time.
I don't think we ever had a Shirley; there was a
Gary in one of my schools, I forget which one,
but not in my class.
CB's food took a huge dive a while ago; what used
to be reliably not bad turned into reliably not
good on my last couple visits, and I've not been to
one in at least a decade.
They started getting supplied from a central commissary some years
ago.
That would explain a lot.
Very much so.
I was quite disappointed when I noted the
quality issues, and a friend who worked at
one warned me not to eat there any more. I
appreciate the information, but when an
employee is that down on a place, that
speaks volumes.
I don't remember their lizards and givers, but it's
a dish that is in general dear to my heart.
Warning--don't order it at CB. They get it frozen and toss it in a deep fryer. The outside gets cooked rock hard so that the inside has a chance
to thaw and cook. Not worth the money spent on it at CB.
I can do livers with a pink inside. Gizzards
not so much.
Smarts helps. Doesn't pay to keep every single bit of paper
but need > ML> to > know the importance of a shopping list vs a list
of ancestors. > ML> Archaeosociologists might want to see both
at some point in the distant future.
Possibly, but not holding my breath on it.
Please don't.
Can't hold it very long as is, so not worth trying. (G)
It's a deal.
Actually, Nancy will buy a can and I'll make a GPS from scratch.
I've no control over this, but if it were up to
me, I'd "just say no."
Well, a bowl of home made from scratch GPS will be a good side to
whatever else is brought or cooked on site.
It was good. Even the Read's wasn't too horrid.
Title: Nutted Caramel Popcorn Balls
1 c Mixed salted nuts
1/2 c Salted peanuts
Change out the mixed nuts for all cashews, IMO.
For me - almonds. Cashews are best savored alone.
OK, how about we just put peanuts in it?
Speaking of which, it's been announced that
Southwest is discontinuing peanuts on its flights
as well.
In who's opinion?
Fair question, but in that of most of the most
respected food writers it was well in the top 100,
with many putting it #1 or #2. This being with
critics who have been lucky enough to sample
multiple candidates (something well beyond my
Good enough answer.
I'm a little suspicious about rankings like that,
but there was good consistency in the evaluations
of the Fat Duck.
budget). The well-known epicure Ian Hoare at one
time rated Fat Duck and French Laundry 1-2.
A couple I'll probably never get to. Don't know if I'll ever get to a
Ruth Christ's but have made it to the Angus Barn a couple of times. Not
sure how many times we went to Sam Choy's Breakfast, Lunch and Crab but
it was more than once. So, no top tier places but some that have been
just as good (and less pricey).
Ruth's is despite its name not top tier in any
way. I've had excellent meals and horrid meals
under the aegis - the individual franchise
owners must have more leeway than is good for
the brand name.
And as Edith Ann used to say, "and that's the
truth.........(raspberry".
Mostly, truth is truth. Sometimes there's some
debate, but when something is generally accepted, it
usually stays accepted, at least until substantial
new evidence comes along and is well publicized.
And then there's the famous question "what is truth?".
Modern scholarship is in not so much agreement
about what Pilate said or why.
Over here, the humidity has been 90-100%, and things
are kind of moist. There's a living area in the cabin
with a wood stove, though, which has been a lifesaver.
Otherwise you would be as moldy as a chunk of cheese? Found any mushrooms in the bathroom yet?
No, but on the stairs, yes.
Edible or otherwwise?
One of the polypores whose description in the
guidebooks is "nonpoisonous" but is too hard
and woody to become food.
Especially if the student was eager to learn and gifted in
languages, as > apparantly the queen was.
If one is being groomed for rulership, and one
doesn't want to mess up enough to get assassinated,
that's a great incentive to study.
Quite so. (G)
Sometimes it has worked.
Don't know about either question but work is finally getting done.
The > library had a bit of cosmetic work done on it a few years ago; this is a > major expansion job.
Seemed like the obvious question to me. It's
heartening that government is spending money on
libraries in any case.
Agreed. They're adding to the internet capabilities they put in some
time ago, and buying more books to add to the new shelving. I like the ability to store many books in a small electronic format but I also like being able to hold/read a real book.
A comforting solidity.
Roasted Berry Poppy Seed Spinach Salad
Looks berry good!
---------- Recipe via Meal-Master (tm) v8.04
Title: Raspberry Soy Dressing
Categories: Dressings, Vegan, fat-free, wwtt
Yield: 1 Recipe
5 Tb Raspberry vinegar
2 Tb Soy sauce
Crushed garlic to taste
- (optional)
Mix the raspberry vinegar with the soy sauce and add the garlic to taste
if wanted. Leave to stand for a while before serving to allow the
flavours to mingle. A lovely summer dressing for leafy salads.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
-----
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