Strikes me that fashioning a semipermanent guard for
the affected area might make sense. Remember with
fabric things that they are helpful only when dry.

On these, the wrist guard is pure silicon. I bought this nice thick

pan from

Sam's Club that has an elongated handle on it with a silicon grip that

puts me

out of danger these days.

Silicone handles are a great invention. I wondered,
though, why some old pans had metal handles that
managed to stay cool ... and more importantly, why
many old pans had metal handles that didn't.

Try using a little olive oil - it needn't be a vast
quantity. The improvement is notable.

I will try it. Not sure about my parents but I'd like it.

The old saying goes that fat is flavor (or its
more accurate variant fat carries flavor) applies.
I endorse both versions of the adage.

Mushrooms in tomato sauce = good. In cottage cheese = ???

They have to be fresh and crisp and freshly cut for me to enjoy them.

If I

can't have that, no 'shrooms on the 'cheese.

In stews and soups, they add something even when not
fresh and crisp. When they get brown and gooey the
flavor intensifies even as the texture deteriorates.

The only issue I have with this entire slightly
eccentric recipe is that I think you should cook
the spaghetti to at most half done before using it
in a casserole.

I'd agree with you. I picked it because I thought that the recipe,

while a

bit weird, had a good possibility of being tasty.

No question about that, but texture is not irrelevant
- as you've noted before.

Lin is one of those other people I kind of miss - I think she
was more active on ILink and Kooknet.

I have faint memories of some of these people. When I really started

getting

into BBSing in the late 80s and early 90s as a user, I didn't get into

Fidonet

or networked mail much as I was more interested in local mail.

So you focused on the real bulletin board function.
For a local-oriented person that makes sense.

Title: Ham and Egg Casserole

Would have gone well at the brunch joint event between
the echo and the Presbyterians in Rochester. I'd have been
tempted to bulk it up with a few slices of bread as well.

White Chocolate Raspberry Creme Brulee
Cat: dessert
servings: 10

10 egg yolks
1 c sugar
1 qt heavy cream
6 oz white chocolate, chunks
1 ts vanilla extract
50 fresh or frozen raspberries

Preheat oven to 300 F.

Prepare ceramic baking molds by adding 5 raspberries to
each dish and setting the dishes in a towel lined warm
water bath: set aside.

Heat cream over low heat with white chocolate and vanilla
extract to scalding point.

In a large bowl, mix together egg yolks and sugar.

Temper hot cream into sugar and eggs by slowly pouring
and whisking constantly until sugar is dissolved.
Strain mixture through a fine strainer.

Pour custard over raspberries into baking dishes.

Bake at 300F for 50-60 min or until custard is set and
moves as one single unit.

Let cool to room temperature in water bath. Remove from
water bath and refrigerate several hours or overnight
before serving.

Just before serving lightly coat tops of custards with
sugar and melt the sugar until deep brown with a broiler
or portable torch. Can be stored refrigerated 3-4 days
after being baked: do not refrigerate once the sugar has
been caramelized. Makes ~10 - 4 oz ramekins

Source: The Sanderling, Duck, NC
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)