It would make sense to me to have one style can worldwide,
unless a company were truly gigantic. I'm guessing that
every element of a design has a purpose (otherwise, why
pay for more art than one has to), but what the
implication of that is I'm not sure.
It might well be the same can worldwide... I've never peeled the
stickers to see what was underneath.... :) As to the purpose of the
elements of the design... they are somewhat eye-catching, and do let one
know what the contents of the can are... the most important things... ;)
Like the Gerber baby food jars.
Since she makes her compote out of drops, it was less
pretty than tasty, and the fruit were very soft.
Still sounds rather nice... :)
Well perfumed, not oversweet. Pretty balanced.
Squishy though.
Mostly wonderful, then... ;)
I probably would have said embrace the mush - and
made a pudding or soup out of the fruit.
Or a preserve to spread on things....?
That would indeed embrace the mush and was what I did
with the mediocre mirabelle plums from the market.
That wouldn't happen on a picnic night out... unless it was a
week-long
one... :) Maybe some visit, we can go back there and you can get
yours
hotter... ;)
Sure thing.
OK, we'll try to keep that in mind... :)
The food seemed a little spicier before.
It might have been... when we went there just with you, we might have
said something about spice level, but I don't remember now for sure...
Knowing us, we probably did. There might have been
a way to fix things at the big dinner- for example,
making the three platters mild, medium, and hot, but
that would have put pressure on the kitchen.
There would be enough range burners for it.
Sounds like a good idea then... ;)
And instead of using round, we might use a
tenderer (not a soft, though) cut. Rump or
shell or other sirloin comes to mind.
You know that sort of stuff better than I do.... :)
It doesn't require vast experience or massive cost.
... Everybody wants something that somebody else has.
Nah.
MMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mustard Dip for Mussels
Categories: Budget, Dips, Seafood, Sauces
Yield: 1 Servings
1/4 c Herb- parsley, fresh
;chopped
4 Onions- spring
1/2 c Oil
2 Tb Sauce- mustard, mild
2 Tb Vinegar- wine
1 Tb Juice- lemon
1/2 ts Salt
dr Sauce- Tabasco
Combine all the ingredients in a blender until the onion and parsley
are very finely chopped. Use whatever oil you think is best for
dressings.
Pour the dip over freshly cooked mussels in the half-shill or dip the
mussels into it before wrapping them in slices of buttered bread or
arranging them in a split, buttered bread roll.
From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
Typed by: KEVIN JCJD SYMONS
MMMMM
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