I've heard so, but as my current condition pretty
much precludes extensive backcountry walking, and as
my current hiking shoes have meltable soles, it's not
likely I'll see it.
I'm not ready to do any major hiking either. They didn't give a location
of the other geyser so guess they want it kept more of a secret, at
least for now. Maybe hikers have seen it, but I never will.
yellowstone.net has an interesting page on geysers
but doesn'tlist any that fit your description.
No arches could be the HHI one. I don't remember if I saw any or
not.
Sometimes the arches are vestigial or even appear
just on the sign.
Just enough signage to let you know what's there.
Of course, visualize a desperate mom with numbers of
squalling cranky hungry kids. They'd probably zoom in
on anything that even vaguely resembled an arch.
I took 4 oz of steak back from the Hotel Bristol the
other day, which was good, because there was little
available in the waiting room for our domestic flight
(no security).
Good eating for both of us.
Low carb should be easy for me: there's nothing
like a chunk of animal protein. Which reminds me
that there's this incredibly gorgeous vegan girl
who has invited me to supper, but when this was in
the discussion stage, a month ago, I had some days
free around now; but in the meantime I decided to
visit my disabled friend, as she's very down on what
would have been her 61st anniverary (I saw her
husband last year shortly before he died). Have I
dodged a bullet, and if so, how many. She's too skinny
for me, and how many lentils can you eat, anyway?
We try for an even heat, all the way thru, and not so much a heat as
a > "glow" as I described it to one person at this event.
I prefer pronounced heat for myself and quite
severe heat for rice.
We don't like heat that overpowers the flavor so have cut down on heat
for heat's sake over the years.
Back in the day there was never heat that overpowered.
Now in the day with potentified cultivars and even
extracts, the sky is the limit, anyhow beyond me.
Choose your audience well. The recipe I posted
seemed as if it would look too close to the
real thing for comfort for many.
Understandable. Just the name could be quite off putting to a lot of people.
They just take things too litter-ally.
They just don't find it a-meow-sing
That's so last week.
---------- Recipe via Meal-Master (tm) v8.00
Title: Garlic Coeurs a la Creme
Categories: Garlic, Appetizers
Yield: 8 servings
1 lb Low-fat Cottage Cheese 1 lb Cheese *
1 ea Purree ** 2 c Plain Yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
off coating of wood ash or buy without.) preferably), or use Cream
Cheese.
** Use the puree from 2 heads of Roasted Garlic.
Rub the cottage cheese through a sieve into a mixing bowl.
With a wooden spoon, or electric mixer, beat the goat cheese and the
garlic
puree into the cottage cheese. Beat in the yogurt.
Line 8 coure a la creme molds with damp cheesecloth, allowing an
overhang.
Spoon mixture into molds, wrap an place on rack over a deep plate.
Refrigerate overnight to drain.
Unwrap and unmold onto 8 small plates. Discard Cheesecloth.
Serve with thin brown bread, toast, or bagels and slices of smoked
salmon,
if desired.
SAVORY CREME:
Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined
colander and refrigerate overnight to drain. Unmold onto a serving
platter
and allow each diner to scoop off a portion. Source unkown, someone who
kant spel.
-----
Or so yesturday, at least.
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