One might guess that Marcus Samuelsson or Heston Blumenthal
would have a better record avoiding dudly employees than your
local Wendy's or Howard Johnson's.
One would hope... of course, HoJo's doesn't even hire any more... ;0
There's one left, not to mention the hotels, one of
which I stayed in a couple years ago. But yeah, I
could have said Applebee's or something equally
appetizing.
So I did visit, and there was a pound of Cheddar that I
suggested she put in a paper bag rather than its plastic
Ziploc to "let it breeze a little," but that was six months
ago, and I discovered it in the back of the cheese drawer,
hard as a brick. It did make nice crunchies when grated and
cooked, though.
Not a total waste... good... ;)
If there's anything I'm good at, it's salvage.
I forget which "sugar" they use... I was buying them for MJ when I used
to get them...
One sensible way to deal is to mix real and fake sugars.
For me, half and half is good, and cutting down to 1/3
real can be acceptable.
Which, I think, is how Ruth does it... I don't think that the Voortmans sugar-free have any real (other than alcohol) sugars in them...
Again, not altogether an awful thing, as there's that
cool melt-on-your-tongue texture.
I really have to look suspiciously at people who don't
like chocolate, though.
In a case like this, I always looked at it as more for me.... ;)
There is that, but to me, chocolatophobia is a symptom
of an underlying deficiency of character.
Some people might think that of someone that doesn't like blue
cheese.... ;)
I'm not afraid of the flaws in my character but
do not count that as one of them.
One hears with surprise and delight that the US and
Canada have agreed on some kind of trade deal - one that
pointedly leaves out Mexico and Central America, so we'll
have to see about that.
Actually, it was first agreed upon with Mexico, so now it is all
three... US, Mexico and Canada... just doesn't include any of Central America, as far as I know....
My mistake - the first reports (from Canada, actually)
emphasized the white-people aspect of it.
Hate to say it, but China and India may be the new
indispensables. My friend Jack said a third of a
century ago that the salvation of the US economy
was going to be the rise of the purveyorship of
information and expertise, and we would have to cede
control of traditional tangible goods to others. He
held an optimistic view on this, but one might expect
him to, as he was a member of the intellectual
establishment, having ties to USAID, Harvard, and the
Ford Foundation.
As you said above, we'll have to see about that.... and how it all plays out...
Certainly I won't be around to see the long-term
ramifications.
+
Turns out that it's a subsidiary of Campbell's.
Speaking of which, did Stewarts and MacDonalds
boycott the soup company because of its heritage?
Never know... perhaps some did... ;)
I'd be inclined to do so if I were an hereditary
enemy of the Campbells of Campbellton as well as
a sodium-sensitive.
Never tried that one... the one RJ likes is Blackmaker Root Beer
Liqueur, he special-ordered it from Liquorama (I think that's on the
west coast) and had it sent here. He did give us a taste from it (I'd
had some up at the Pond when he was there, but Richard never had) when
he came to retrieve it, but didn't leave us a bottle... ;(
What's :( about that? If it was that wonderful, you could
save a few pennies a day and then Amazon it. But I doubt
it's all THAT wonderful.
It may be that wonderful... I'm not just that into Amazon or other
internet buying... :) and I used a semicolon, not a colon, so it was partly in jest... ;) IIRC, he'd ordered a 4-pack, so he could have
spared one bottle... (G)
Not sure about a frowny wink, as it doesn't have
much parallel in real life. Anyhow, it's difficult
for me to see such details.
Ah, well, at least it's not a particularly
costly indulgence.
When it's just me eating it (with a little help from Richard, maybe), the package lasts pretty long... ;)
Even less costly, then!
True. All finished now.... I may have satisfied the urge for now...
What's next up?
Dunno.... :) Something might present... ;)
Edited to add... so, the tag below came up as the first random choice...
how did it know I was sorta thinking of marachino cherries as the
possible next indulgence....?! (G)
OK, but then I'd start seriously doubting your sanity.
... Unnatural, weirdly industrial, horror food.
Those machines, it's frightening how they get into your
head. Sort of creepily bringing to mind the Ophiocordyceps
fungi that take over insects and other invertebrates.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings
MMMMM----------------------BLACK-AND-WHITE---------------------------
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of
MMMMM-------------------CANARY ISLAND SPECIAL------------------------
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of
MMMMM-------------------------BLACK COW------------------------------
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream
MMMMM----------------------STRAWBERRY SODA---------------------------
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream
MMMMM--------------------------HOBOKEN-------------------------------
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o
MMMMM-----------------TOP EACH SODA WITH WHIPPED----------------------
MMMMM---------------------------CREAM--------------------------------
Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.
SERVES: 1
SOURCE:_Square Meals_ by Jane and Michael Stern
MMMMM
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