It looked appetizing, so I popped one in my mouth before
realizing it was poison. Ah, well. I am given to

Only to you. I liked them.

We spent a couple days in prime blue cheese territory.
In Toulouse you could smell it in the streets. I couldn't
wait to leave that place, despite its other charms.

Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food. Ian just brought out
one that he claimed was one of the best in the
world, and the best thing I could say about it
was that I didn't retch.

I wonder when and where and how you got that adversion. You are not

Birth, I think. I don't need penicillin except when I
need penicillin.

alone, but we happen to like blue cheese in moderation. In fact, blue
cheese salad dressing is our favorite. I understand NC Ruth's adversion
to peanut butter based on having overload on it as a young person. Is
it anything like that?

Ark, ark, ark, It's amazing to me that people can eat the
stuff at all. Nicholas (who liked blue cheese) had a
favorite challenge for the unsuspecting - a liqueur called
Enzian that he said tasted like dirt. To me blue cheese
tastes like dirt times ten. Stilton at least tastes like
putrefaction and so is kind of interesting. Most blue
cheeses - dirt, dust, mold, and more dirt.

Peanut butter is an aversiou that I can understand but do
not share.

<<Rest of text not relevant to post snipped to save space>>

Ah, good idea.

Title: Scottsdale's Pork Tenderloin
1/4 c Mixed herbs (fresh or dried
-rosemary,
-thyme, herbes de Provence,
-sage, etc)
3/4 oz Juniper berries

Juniper used to be used to make gamy foods taste less gamy.
Now it's used to make mild foods taste gamy.

3/4 lb Pork tenderloins, boneless
-barbecue sauce

What's the bbq sauce for? Makes not a whole lot
of sense to me.

Recipe from: Scottsdale's, 4527 Lomitas, Houston, Texas

I am unfamiliar with the place and am not super
likely to seek it out. Actually, Houston has recently
blossomed as a culinary destination; I have a favorite
there, a Mexican restaurant called Xochi.

Chili relleno casserole
categories: Californian, Mexican, dairy, main
servings: 8

5 eggs
1 3/4 c whole milk
3 Tb all-purpose flour
1 ts baking powder
1/4 ts salt
1/4 ts black pepper
21 oz (3 cn) whole green chilies, drained
2 c shredded Monterey Jack cheese, divided
1 c shredded cheddar cheese, divided
salsa, for serving (opt)

Preheat oven to 350F. Lightly coat 3-qt baking
dish with nonstick spray.

In a medium bowl, whisk together eggs, milk,
flour, baking powder, salt and pepper until
thoroughly combined.

Open up each chili and clean out any seeds;
place half on the bottom of baking dish,
laying them flat. Sprinkle 1 c jack cheese and
1/2 c cheddar on top. Repeat layers once. Pour
egg mixture over top.

Place in the oven and bake 45 min until puffed
in the center and golden around the edges.

Let stand and cool for 5 to 10 min before
cutting. Slice into squares and serve with
salsa, if desired.

Ramona Home Journal 7/26/2018
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