Little things cost more by weight, and trendy
little things are even more so.
Quite so. I've seen, but not bought any, at the farmer's market.
Farmers with tweezers, I can see it now.
One lady odes use them--she will make a juice "shot" out of them. I've
That's an aargh moment for sure. Not sure about
juice shots.
never tried it; I'd rather eat the veggies than drink the. BTW, we were
For those who are selective about our veggies,
juice shots may be the answer. If it were
suddenly discovered that zucchini and yellow
turnips had unique life-extending qualities,
my choice would be between death or juice shots.
at Publix yesterday, stopped at the Aprons (recipe demo) stand. The
recipe of the week was pork tenderloin with a garlic-spinach sauce
Sounds okay, though I'd substitute almost any
other cut of pork for the tenderloin, which for
me is the chicken breast of the pig.
served over veggie spirals. I'd have cut the red pepper flakes a bit but
Heh - I'd have increased the red pepper no
doubt.
otherwise pretty good. They were pushing the ingredients--we told the
demo lady that we'd buy our own veggies and spiralise them, she
understood.
And if she didn't, she'd darned well better
not show it.
I don't think we're going to have that much more warm (or relatively warm) weather until spring. Today is to have a high of about 60 but
go > back to the 40s for a spell tomorrow.
Don't lose hope for a thaw.
No, but colder weather is settling in for a few months. We're finally officially out of hurricane season tho.
We had 55 the other day. Today, back into the
normal 40s.
I've gone from well above average to well below
average in the last few days - one of the miracles
of modern technology is that I can get chills and
colds faster than ever before.
Understandable; I'm fighting a cough, hoping it won't turn into
bronchitis.
Don't get it, please.
What is worth? From the 10 minutes I allotted me
for the task, the original referenced quote came
from the intro to the Superman TV show, which
debuted in 1952. To test the hypothesis that this
was the first time the catchphrase appeared
anywhere, that might take more digging. I'm
comfortable with 1952, because that would jibe
nicely with the first time I encountered the joke,
approximately 1958.
Sounds OK to me. I don't know when the first time I heard either the
original phrase or the joke version was.
Not difficult for me, because I remember a
lot of useless junk from the early days of
elementary school.
The fact that it costs me 8 1/2c a day makes it
less likely that the high-priced spread will get
my business back even when it's certified safe.
Sounds like a smart idea.
There are downsides to the old cheap product -
they're what drives demand for the high-priced
spread - but to me they're less important than
they used to be, and cost is more relevant.
Cost can be a big factor in things--my parents used to go for the lowest price on anything, and then having to buy again when it wore out. Fine
for growing kids shoes but false economy for washers, fridges, etc. Last
I knew tho, the fridge they put into the cellar (I believe the one
bought in the late 50s/early 60s) when they remodeled the kitchen in the
late 70s was still running.
Some choices that might have fallen into the
false economy category didn't, and whether that
was the dividends of smart buying or just plain
dumb luck, hard to say sometimes.
Well, as far as my wardrobe goes, I can wear
just about any color ... but choose not to.
Anyhow, the four seasons analogy is always
going to be imperfect - perhaps if anyone
cared they could hone things down and say
"you're a September 4th or April 20th."
It's not that specific but it does give you an idea of what colors will
But perhaps it could be. Your phone could take
a picture of you each morning and depending on
how good your circulation was suggest which
colors would go best. If you had a database of
your clothes, it could even suggest what to wear.
look best on you. I once bought Steve an orange shirt--he wore it once
or twice but it didn't look good on him. OTOH, it looked very good on
me, but a gray one wouldn't. It would look good on him tho. One time
while we were visiting our older daughter, he wore a pink shirt--she commented on how good it looked on him. The same pink would not have
looked good on me.
And then there's the question of what means "good."
As far as I'm concerned, orange shouldn't be an
option for just about anything but oranges.
And have few examples of either and don't
generally care to use them. A cummerbund
maybe, but that's just for special occasions.
You probably don't have as many of those special occaisions now, do you?
Five to ten a year, the obvious. Fancy dress
occasions, maybe every second or third year,
no more.
Our social life, now that Steve has retired from the Army, has changed
also; we don't have the formal dress occaisions any more.
For the military, I'd imagine fancy dress was
pretty dictated; for the spouses, perhaps not so
much - but then that would be more opportunity
for shopping, wouldn't it.
Maybe next time we'll try it rare but Steve wanted it braised, like
we > do the shanks.
I don't think the Sicilians do rare lamb
the way the French and perhaps northern
Italians do.
It's all a matter of taste. Steve's ancestry is from the Calabrian region--the toe of the boot. Have to see what the specialties are from
there.
Ah, I knew it was someplace in that neighborhood.
It will, one day at a time.
That was almost funny, given the original
context.
Thought you would enjoy it.
Yes.
Waterfall pork
Let's leave the cilantro out of this and I'll consider it.
The seasoning mix referenced below contains
coriander powder but no cilantro.
Easy waterfall pork
1/2 Tb labb-namtok seasoning mix or tt
******************************
?????????
Why all the ?s?
It's a seasoning powder for use in larb (nam tok),
a mixture of ground toasted sticky rice, hot
pepper powder, garlic, coriander seed, onion,
dehydrated citrus juice (substitute ascorbic or
citric acid), and MSG. It is said to be common
in Thai cookery, but recipes for it are
impossible to find - apparently even in Thailand
people buy it ready made. It might go well as a
seasoning for
Spit-roasted whole leg of lamb
Category: grilled, main, Italy, Calabria, summer
Servings: 8
1 whole leg of lamb, 11 to 12 lb
salt and freshly ground black pepper
cayenne (opt)
extra-virgin olive oil for brushing
a brush made of fresh oregano and thyme sprigs
Agnello allo spiedo
Prepare a medium-low charcoal fire or preheat a gas
grill for 15 min on medium-low. Add rosemary, thyme
or other herb twigs (soaked first in water) to the
charcoal fire or aromatic wood chip container of a
gas grill. The lamb will spit-roast for 4 hr so you
will want to replenish the fire periodically with
more herbs or apple chips, hazelnut or almond shells
or other woods. Set up the rotisserie attachment.
Season the leg of lamb with salt and pepper and, if
desired, cayenne, and brush with olive oil.
Secure the lamb firmly to the spit, making sure the
weight is evenly distributed so the spit rotates
smoothly. Make sure the holding prongs on each end
are tight and grip the lamb solidly. If necessary,
tie the lamb to the spit with butcher's twine so it
will not slide when the spit rotates. Spit-roast,
basting with the herb brush dipped in olive oil
every 20 min, until the meat feels tender enough
to pull off the bone with your fingers, about 4 hr.
Remove the lamb from the fire and spit and let it
rest 20 min before carving.
cliffordawright.com
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