I contend that the south won that war.
I'm not getting into it; too many politics which shouldn't be
discussed > in this echo.
Stumm, stumm, I'll skirt that maybe now and again
but try to stay on this side of civility.
I've got enough other going on in my life that I'll ignore the issue for
a while.
Oh, please do.
Well, you'd get scanty information about the
political situation from most of those sites/museums.
Quite so; that's why I read Bruce Catton's trilogy last year. My
main > complaint with that was that he gave too much time/attention
the first > part (up to Gettysburg) and very little time/attention to the rest of > the war & Lincoln's assasination.
The stuff before 1865 was less focused on and
had lots of issues that were underinvestigated,
so it was probably a conscious choice.
Possibly, but still somewhat disappointing.
No treatment can be everything to everyone.
The Cyclorama? That was fascinating in and of itself.
No, this was something else, though I did see that too.
OK, I was there as a teen ager (early teens) very briefly with my
family. We mostly just drove around to some of the major highlights of
the battle area, did nothing inside as I recall.
There was a Cyclorama but also a regular diorama
in another building, probably not under the same
ownership.
margerine. Don't recall how many of us kids preferred it to
butter, > ML> but > with 5 kids, she deferred to the taste buds of
the majority. > ML> There were many reasons for choosing margarine.
Most of them were bad reasons.
And being a child of the Depression, she thought she was doing her
part > to feed us thriftily.
No doubt. But more effective and equally aesthetically
agreeable bight have been not to offer any spread at all.
Not in our family.
Funny, I thought there was a lot of "take it or
leave it" at your kitchen table.
Grab your Euell Gibbons book.....
Nah, I figure between me and my friends we can do
as well as any old shill for Post cereal.
Probably quite a few people could.
Certainly.
Especially if you have done so before.
It's not a rare thing, especially in places with
substantial amounts of green. But foraging is possible
even in urban environments.
that they will often
regrow in the same spot.
The lion's mane doesn't taste like much, though it
indeed is edible.
And it is quite showy, especially a large one.
It's hard to mistake it.
We're keeping an eye on the tree where it grew last year. Our local
expert said that they often reappear.
They're supposed to, but sometimes one harvesting
action is vigorous enough to put the plant underground
as it were for a long time.
Calabash Style Seafood
Not sure what the NC State Seafood restaurant uses but we like their
version. Steve hasn't mentioned a post dining migraine so maybe they
don't use the corn meal.
I prefer it without, myself.
Ma po tofu
Categories: Chinese, main
servings: 2
250 g tofu
50 g ground pork or other meat (opt)
1 ts light soy sauce
5 g ginger
1 scallion
2 garlic cloves
1 Tb DouBanJiang - hot bean paste
1 Tb salted black beans
1 1/2 Tb sunflower oil
1 ts cayenne (or to taste, opt)
200 ml hot water
2 ts potato starch
25 ml cold water
1 ts powdered Szechwan pepper
1 pn sugar
Cut the tofu into bite-size cubes. Blanch 1 min, then
shock. Drain well.
Mince the pork. Combine with the soy sauce.
Mince the ginger, garlic, and scallion.
Mash the hot bean paste and mince the black beans.
In a hot wok over medium heat, stir-cook the pork in
oil for 1 min. Add the ginger, garlic, and scallion.
Cook 1 min more. Add the bean paste and cook 2 min,
until the oil in the wok becomes red. Mix in the black
beans and the cayenne. Raise the heat to high and add
the hot water. Bring to the boil, then lower the heat
to low, add the tofu, cover, and cook 3 min.
Make a slurry of the starch and the cold water, raise
the wok heat to maimum, and add all at once. When the
sauce has thickened, add a pinch of sugar and the
Szechwan pepper.
Margot Zhang
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