Canoleo had no dairy component, but was made from canola oil... which I guess what imparted the nice flavor...

Unless the canola didn't have the erucic acid taken
out, it shouldn't have had much flavor in itself.

Dunno how it was made... possible it was left in...

for a long time Indian mustard oil was banned for sale
as food because it had too much erucic acid in it; now
that prohibition appears to be de facto if not de jure
lifted, so maybe high-erucic canola is available now.

Nothing in this technological jungle coordinates
seamlessly with anything else.

Way too true.... sigh... We ran into that again when we went over to
her house, armed with Richard's Windows10 laptop... Syncterm didn't want to work nicely on either machine (hers or Richard's) to connect to

I'm not so sure about modern versions of Windows.

I personally avoid them all, as you know... Richard has different
machines running different OSes, the Windows10 mostly so that he can
keep up with developments, and there are a few things such as certain webpages that seem to not work anymore on earlier versions, or with
linux or dos...

And with each elaboration or improvement the
experience becomes more and more alien.

Tiny's... She did manage to get back onto Tiny's a number of times after we left, and read some messages and did send a couple of replies... another session will be scheduled soon, I'm thinking... :)

With fewer if any empty messages, I hope. Anyway,
say hi.

Will do. I'm thinking quoting messages is the next lesson we need to
do... ;) I've not tried to do that so much in the editor on Tiny's,
only used it that I remember to leave a fresh message there.... so I may
have to do a little checking out to figure out how to reply to a quoted message in that editor... I do remember that some are a bit tricky....

But she has good tutors.

+

Another something to injure yougsters with. Lance
products used to be common in vending machines not just
in your area - I remember various kinds of cheese-
spread and peanut-butter cracker sandwiches, including
one with a malt-flavored cracker that wasn't too bad.

Still available here... in vending machines and also in stores... :) Including Wegmans and BJ's, probably the others as well... ;)

I'm not sure whether to be surprised by this - or
gratified, for that matter.

I have always kept my time on echoes and such like to a limited basis. Don't want to get so sucked into the internet and such like that I've
got no time for other activities.

There are those of whom it seemed they spent all day
pounding that keyboard; I don't think that's true of
present company, though.

Some days it feels like it... (G) Mostly when I'm in catchup mode,
though... ;)

Well, I try to put in at least half an hour to an hour
every day - partially due to a misplaced sense of
responsibility, partially because the moderator should
keep a pretty constant presence. That may be tested in
the next three busy and then Oceanian weeks, though.

+

Cut in half a small bit of butter and a touch of salt. Heaven.

I enjoy them that way, finishing off by spreading the empty
skin inside and out with butter and devouring it, leaving
the ends behind if they are too hard.

Sounds rather nice... I've not usually added extra butter to the skin at
the end, but I do always eat the skin except for the hard bits... ;) I
may try it with more butter next time... :)

But there are thousands of ways to fix them.

I also rather like sweet potato fries... and the Terra sweet potato
chips...

I like all sorts of specialty fried goods - especially
Terra taro chips, which some may feel underflavored, but
I strongly prefer them to potato.

Wild mushroom and Boursin cheese Napoleon
categories: Canadian, main, side, dairy, vegetarian
servings: 4

h - cheese filling
500 g cream cheese
2 Tb garlic, chopped
65 mL mixed herbs - chives, tarragon, parsley
1 Tb ground pepper
2 Tb lemon juice
1 pn salt
h - wafers
4 spring roll wrappers (6x6")
1/2 c oil for frying
h - mushrooms
2 Tb butter
600 g assorted wild mushrooms
2 Tb shallots, chopped
1 Tb garlic, chopped
s, p
65 mL whipping cream
2 Tb soy sauce
2 Tb balsamic vinegar
1/2 lemon, juice of

Process all cheese filling ingredients together
until smooth.

Cut each spring roll wrapper into quarters and
shallow-fry in hot oil until crisp. Set aside.

Heat a large frying pan over high heat until very
hot. Add the butter, mushrooms, shallots, and
garlic. Season and cook until mushrooms release
their liquid. Cook until just 2 Tb liquid remain.
Deglaze pan with cream, soy, and vinegar. Cook
until mushrooms soften and sauce begins to thicken.

To serve - lay a fried wonton on a serving plate,
add mushroom mixture, another wonton, cheese, abd
top with a wonton. Repeat on 3 to 4 other plates.
Drizzle reduction around the Napoleons.

after Andrey Durbach via Recipes from Granville Island
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