There are whole categories of fungi that are
too small to notice; it would be a stretch to
call them mushrooms, though; mushclosets maybe.
Groan! Microgreens, but they're not green.
Microgreens sometimes aren't green, and
sometimes it's even intentional.
was > ML> > established in spring of last year. Some stuff has been added since, > ML> > some taken away, but I've not noticed anything
odd growing from it. > ML> It's in the nature of the beast.
Migh see something next spring, just have to keep looking. (G)
After a rain.
We had enough of that this past week--several inches from Sunday thru Wednesday. I didn't check out the wood chip pile, figured I might see
what pops up next spring.
It's surprising how the fruiting bodies
can appear in profusion after a rain.
Of course there's always that uncertainty. The
sky might fall on my head, too.
T'is possible, could happen to any of us.
If you're looking up, best not to keep wondering
if it's going to fall.
Nope, don't want a face full of whatever's in the air above.
That's not precisely sky, though.
Reminds me of the kids' schtick from long ago
[looking up] It's a bird ... it's a plane ...
[makes wiping face motion] It's a bird.
So are you going with Costco or the old fashioned drug? Decisions, decisions.
Old-fashioned - it's several times cheaper, and
the side effects don't concern me much any more.
AFAIK, my doctor is keeping me with the Valsartan as the batch ES got
was clean.
Losartan is cheaper by a factor of 3 to 5 and
hasn't been given that big black eye.
Probably not. Mom is a nurse but the family has no qualms
about > ML> eating > meat. I just didn't have enough pink/blue
flannel scraps to > ML> do a quilt > in them.
I always hated green and yellow clothing.
Obviously.
Depends on the shade/hue of each for me. I won't wear certain hues
of > either one, but others, I will.
You must be more of a "spring" than I am.
I did have a favorite yellow Madras shirt once,
but it had black and red and white in it as well.
Wore it pure out?
Outgrew it, though I'd fit into it now.
Did you crisp up the exterior afterward?
Of the chops? No, they were usually grilled, and good as is, with
just a > bit of seasoning. The shanks, no, because the meat was
falling off the > bones tender after braising.
Of the leg. Chops wouldn't want that additional
step, I reckon.
The leg we got was boneless, tied. It was falling apart tender enough
that we didn't try to crisp it up, just enjoyed it as is.
The shoulder we got at Cucina was fall-apart tender
and had its charm, but generally I go with undercooked
rather than overcooked.
My crystal ball is all clouded up.
Sounds about normal for most all of us. I'm just as glad I
can't see > ML> > into the future.
If one could, that ability would increase anxiety for
some but decrease it for others. A pointless gift.
Probably increase it more than decrease for most people.
Truth.
That's my thoughts; somebody else might want to know what's going on in
the future and not be concerned.
Luckily, it's all hypothetical.
Skimming the "to me's" earlier, saw this and misread it as
Barney > ML> Bars.
Ah, the joys of dimming eyesight and wishful thinking.
I know, I see a doctor in about a month to decide if my cataracts
are to > the point where they should be removed. Regular eye doctor
says they're > to the point, but wants the second opinion.
I've been told that mine are ripening nicely.
Going to do something about it or not?
Eventually, when I can't cope any more
without the surgery.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Halibut and Pineapple Soup
Categories: Asia-se, Soups, Fish
Yield: 4 Servings
500 g Fish- halibut fillets
1 md Pineapple
1/2 Chillies
;deseeded, coarsely chopped
2 md Onions
1 Turmeric- green, 5mm
;peeled
1 Lemongrass stalk
1/4 ts Shrimp paste
1/4 ts Salt
1/4 ts Sugar
Chillies- red
;for garnish [optional]
Rinse the fish fillets, pat then dry with paper towels and cut them
into bite-sized cubes. Peel the pineapple, making sure no 'eyes' are
left, slice it thinly and remove the hard cores. Then using a pestle
and mortar or processor, grind the chilli, onions and turmeric to a
paste.
Bash the lemongrass with a mallet or heel of a large knife.
Put the lemongrass in a saucepan with 1 litre of water and bring to
the boil. Stir in the chilli and onion paste, together with the
shrimp paste. Simmer for 30 minutes.
Add the pineapple slices and simmer for 15 minutes more. Add the
fish, the salt and sugar, and simmer very gently for 5 to 7 minutes,
unril the fish is cooked through.
The soup may be served hot or allowed to cool and be served chilled.
If you like, garnish with red chilli peppers split lengthwise into
flower shapes.
From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
U/L 'COOKING' MARCH Y, Y2K
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)