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.
Done, and trying to get on with life.
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.
No, and will drop this discussion as well.
Well, it's not offensive or grossly offtopic but merely
kind of circular.
There was a Cyclorama but also a regular diorama
in another building, probably not under the same
ownership.
Wouldn't know, we saw the outside stuff.
When we went, as I recall, most of the stuff was free,
and the others were 10 to 25c, not as cheap as it sounds,
considering that the minimum wage was under a buck, but
still not breaking the bank.
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.
No, I meant that there was not the option of offering no spread. There
were quite a few times I did eat bread without a spread. Mom put it on
the cooked vegetable she served, in the mashed potatoes, etc. It was
also the spread served for corn on the cob.
Someday I must return to corn oil margarine on corn
on the cob just to see whether I still like it. Also
maybe just salt (or maybe KCl).
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.
Of a different sort, one would think. (G)
You'd be surprised. I have found lamb's quarters, sage,
wormwood, edible mushrooms, and a fair number of other
tasty things in city settings.
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.
Time will tell with this tree.
Time will tell with every tree!
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.
I'll take it either way. OTOH, I'll not take seafood that's been heavily breaded, if I've got the option of having it prepared some other way.
And truth be told, I prefer my seafood with minimal
starchy coating
---------- Recipe via Meal-Master (tm) v8.01
Title: Deep Fried Squid Rings
Categories: Fish/sea, Appetizers
Yield: 6 servings
2 lb Squid 2 Eggs
1/2 c Flour 1 c Milk
1 ts Salt 1 1/2 c Italian bread crumbs
1/8 ts Pepper
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well
under
cold running water. In deep fryer heat oil to 375. In plastic bag
combine
flour, salt & pepper. Add a few squid rings at a time, shake until well
coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip
squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain and
keep
warm. Serve with cocktail sauce or tartar sauce.
NEW JERSEY SEAFOOD ADVISORY
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