500 socks, eh... (G) That could almost turn into a nightmare... ;)
Not if they were all black!
Even then.... where would they all be stored.... (G)
Substitute "books" for "socks" and see if your
feeling doesn't change a little.
Books are different.... they can take over the whole house, pretty much
with impunity... (G) Socks need to fit into a dresser drawer.... As it
is, with about a tenth that, they and the underwear overstuff a large
dresser drawer when all are clean.... ;)
I guess I could say I told you so, but I
told you so!
Perhaps that tagline of Ruth and Steve's, just a
little close to religious for my comfort, is a
propos here - our needs are few, but our desires
are endless, that being perhaps a paraphrase (and
though the point is taken, not true of many people,
who are content with what they have, but what did
Lao-Tze know?).
I suppose there might not be any end to desires... but one doesn't have
to let them rule... ;) And I suppose also that the point of that is
that the line between true needs and desire can be rather fuzzy in one's mind.... :)
Maybe, and one aim shared by many creeds is
the suppression of desire. I have desires,
but mostly not for material things. I've met
those actually seem to lack desire - they're
odd. Maybe they just can't express their
desires or even have completely suppressed
them; it is possible that they actually don't
have any - hard to tell.
As people do seem to like to plan meals, and the need
for food is generally more acute, if you will, than for
new clothes or lawn furniture, that makes sense. Large
quantities of meat will always sell, and there's little
or no risk in stocking it - perhaps a little more regarding
produce, but not all that much.
And I tend to mostly purchase grocery items such as snacks, candy, nuts
and fruit there, along with some frozen and some refrigerated items, especially with coupon for much of all that...
Aside from the fruit, which they have to
price to sell, the other things you cite
have a longer storage life and are lower risk
to stock.
something is advertised by coupon or otherwise, stores
are required to have adequate stocks on hand, and if they
run out, they have to issue rain checks that promise to
deliver the merchandise.
One way they renege is by calling it a special sale, and stating up
front that there will be no rain checks.... However, I did just get a raincheck on a coupon for Mauna Loa macadamia nuts, where the shelf
stated, temporarily out of stock, when I went looking for them...
I don't know the legality of that ploy in various
states. Better to call it a closeout, but in that
case, they could be called to task if they ever
decided to offer the item again in the future.
Completely different - she wants to keep top tier on
American, and I want to qualify for a better set of perks
on United.
Understood.
That's better than I do sometimes.
It would be child's play to coordinate flights
if we were flying the same airline. As it is, I arrive
and leave Hong Kong within three hours of her, and on the
way back, we arrive in San Diego six minutes apart, I via
Tokyo and Denver, and she via Dallas. That's assuming that
things work as they're supposed to.
Assuming things work as supposed to, that does look promising.... :)
There's always the best-laid plans thing.
Cinnamon sugar beaver tails
A different sort of beaver tail... :)
Fried Beaver Tail
categories: game, main, Canadian
servings: 2
2 Beaver tails
1/4 ts Pepper
1/2 c Vinegar
1/4 c Butter
1 tb Salt
1/4 c Sherry or cooking wine
2 ts Soda
1 ts Dry mustard
1/4 c Flour
1 ts Sugar
1/2 ts Salt
1 tb Worcestershire sauce
Skin beaver tails, clean thoroughly and wash well
in a solution of salt water. Let soak overnight in
cold water to cover, adding 1/2 c vinegar and 1 Tb
salt to water.
The next day, remove from the brine, wash, then
cover with solution of 2 ts soda to 2 qt water.
Bring to a boil, reduce heat and simmer 10 min.
Drain. Dredge beaver tails in seasoned flour.
Melt butter in heavy fry pan and saute tails at
low heat until tender.
Mix wine with mustard, sugar, garlic powder and
Worcestershire sauce. Add to beaver tails and
simmer gently for 10 min, basting frequently.
From "Northern Cookbook" edited by Eleanor A. Ellis,
Indian Affairs and Northern Development, Ottawa 1973.
A note received from Jimm Gordon:
Born and raised in the Big Belt Mountains of Montana,
every winter fried beavertail was a culinary treat
that would grace our table on a weekly basis. I was
tickled to see a recipe for it in your bizarre foods
section, but noted one area of the recipe that I
thought needed clarification. One does not, in the
usual fashion, "skin" a beavertail. The thick, scaley
hide adheres too tightly to the gristly flesh for that
to be a good option. Oldtime beaver eaters had a
little trick that made getting the hide off a snap.
Stick a barbecue fork into the "meat" end of the
beavertail, then "toast" it like a marshmallow over
the woodstove or electric burner or other heat source.
As it toasts, the hide puffs away from the meat like a
slowly expanding balloon. After a few minutes you can
strip it away and trim the edge, leaving you with a
nice filet of greasy pink/white meat for your recipe.
The smell is not charming, but it's not as bad as some
things. And the taste (and saved work) is worth it.
Just thought I would share that tip.
Jimm Gordon
Typos by Bert Christensen
Toronto, Ontario
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