I got upgraded on both legs of this journey - off
visiting an elderly disabled friend (yet another!).
I only qualify for half of that these days, hopefully temporarily.
Hum, wait a second. What are you implying here?
They gave me a choice of changing to the bed-equipped
San Fran connection, but this one (via Newark) gives
me 7 hours more with her. Anyhow, I decided I'd been
drinking enough in Australia and New Zealand, where
they've taken alcohol almost to the level of an Olympic
sport; so I just ordered a Buffalo Trace on the rocks
for my tooth (so I said). It was a double, and I've
not asked for seconds. I think it's because I'm not
in acute need of mental health care.
Wanting to keep your liver working might have fed into it too.
Well, it is true that I am a good customer these
days of physical health care.
possibly but unlikely. South Jersey was Orioles territory by then already, but the northern end went to the Mets.
Nobody wanted to root for Pumpsie Green, maybe.
These days no one new wants to root for the Mets either.
The original charm is gone, and the people love a winner
thing is gone too.
Give me a buck fifty and I'll eat your share for you.
I've got better uses for money than Costco hot dogs.
I've not yet had a craving for a Costco hot dog
(nor for any other kind, I reckon), but as Dale
points out, it's a cheap date.
I've had them, but only for hot dogs produced within a few miles of
my house.
My criteria are: plenty of garlic, plenty of fat,
not too much coriander, minimal filler, not too much
salt. Prefer all beef, followed by beef and pork.
Poultry are anathema.
---------- Recipe via Meal-Master (tm) v8.01
Title: Zesty Zucchini Relish
Categories: Relishes, peculiar
Yield: 6 servings
4 1/4 lb Zucchini, quartered 14 med. 1 tb Ground nutmeg
1 1/2 lb Onions, quartered, 5 medium 1 tb Ground tumeric
1 lg Sweet green pepper 2 1/2 c White vinegar
2 lg Sweet red peppers 4 tb Prepared horseradish
1/3 c Pickling salt 1 lg Hot pepper w/seeds
chopped
2 1/2 c Sugar
Good with hot dogs.
Fit food processor with metal blade. Chop zucchini to yield 12 cups and
onions 4 cups. Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers. Finely chop
green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt. Let stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold running water and drain
into cheesecloth-lined colander, twisting cheesecloth to remove excess
moisture.
Fill boiling water canner with water. Place 6 clean pint mason jars in
canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan. Stir in
remaining ingredients and bring to a boil. Reduce heat and simmer 45
minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing
compound.
Ladle relish into a hot jar to within 1/2 inch of top rim. Remove air
bubbles by sliding rubber spatula between glass and food; readjust head
space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap
lid
on jar; apply screw band just until fingertip tight. Place jar in
canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min at altitudes up to
1000 feet. Remove jars. Cool 24 hours. Check jar seals (sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.
Source: Bernardin Guide to Home Preserving $5 Canadian cheque or money
order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z
5V5
Shared but not tested by Elizabeth Rodier Aug 93
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