The plastic bag doesn't weigh as much as paper, a big plus if you're schlepping it on your back in/out of a site. Mice might be able to
get
In my experience mice are undaunted by even
heavy gauge plastic if the goodies within
are tempting enough.
Sorry, meant to say cans, not paper. I'm not firing on all cylinders
One of those things that happens to all of
us. Cans of course are the time-honored way,
and we've all seen cupboards lined with rows
and rows of canned goods, enough to subsist
on for a year. It may be sensible, though a
year is a lot.
right now. We've not had many dealings with mice, thankfully, over the
years and places we've lived, so I'm just going on thoughts, not
experience.
Mice are crafty. You almost expect to find
little gimp lanyards in their nests.
into it, if they like the taste of plastic. Don't know what a
determined > bear would do with it.
Bear would probably toss the whole package
down the gullet in one go.
Quite possibly so.
But bears don't have to be and are not
known for being patient.
Pluto will return, mark my words.
My mom was in early grade school when it was named a planet so she tells
on herself--teacher asked the class what Pluto was. Mom piped up "Mickey Mouse's dog".
Close enough. I'm not sure that the ruler
of the underworld would have been the
expected answer, or were people better up
on classical mythology then?
I'm thinking the fading in and out of such terms
as oriental and black is more analogous. Negro,
which was the polite term when we were growing up,
seems permanently out, though.
Except for the organisation United Negro College Fund. But yes, in the
last 50 or so years, that term has been very much oblitereated from the American vocabulary.
The rule appears to be if you are one you
can call yourself one, otherwise, no, you
use a more polite term.
Well, Utah is the Beehive state.................(G)
I didn't get the feeling that so many of the
bees were fussing, just one big one.
The drones/worker bees are too busy doing their own thing to be too
concerned with the correct terminology.
That may have something to do with it, but
drones generally aren't given much of a voice
to begin with.
It's not a bad thing, and one of the motivators
in the traditional use of herbs and spices was
to mask peculiar flavors, not necessarily stale
or oxidized ones.
Yes, but it would be interesting to see if the meat is offered in other flavorings. I might, for instance, want an Italian flavored meat pouch,
to use instead of southwestern.
If the company expands and goes beyond its current
niche market, maybe it'll happen.
And, it only works up to a point. If others are indulging in
something I > don't care for and a reasonable alternative is readily available, I'll > go for the alternative.
out of (ergk) politeness, I ate cottage cheese today.
I have some in the fridge right now. Steve doesn't care for it but it's
an alternative higher protein/lower carb easy grab for me.
Other cheeses (and other things altogether) have
more flavor and better flavor profiles. Myself, I
have a certain horror of the stuff, though ricotta
or even farmer cheese don't evoke that disgust.
not have ML> dairy and meat at the > ML> same meal. > I think some of
the younger ML> folks on the trip were ML> > ML> somewhat bothered by
it tho. ML> > ML> None of these things would bother me - I can go
a month without pork stroganoff, but what do you ML> > ML>
think the kibbutzim did with the flayed carcasses ML> > ML> after they
made the pigskin things. ML> > Fried pork rinds? (G)
That would be literally eating the profits.
Yes, but they are quite tasty.
The age-old dilemma - do you keep the good
stuff or sell it. Successful enterprises do
the latter.
Zucchini Stroganoff
Grilled veggies with a garlic, salt & pepper garnish. No where near stroganoff in my book.
Nowhere near food in mine!
Depends on how it's prepared--as a in a quick bread/muffin, its presence isn't that obvious. As a pasta sub, it's all over the place, but a good
sauce will make it edible. One bbq place in town hat we liked would
slice it, drege it in a seasoned flour (spicy) and fry it--good stuff.
I fried some to go with skordalia at one
of Burt's gatherings, but skordalia makes
pretty much anything edible.
Cookie's Chili Powder
1 Tb cayenne pepper
5 Tb cumin powder
1 Tb oregano
2 Tb basil
1 Tb salt
1 Tb garlic powder
I'd probably mix up a smaller amount to try, then do a larger quantity.
My only question would be the basil: I'd
sub thyme for most or all of that.
SICILIAN-STYLE LAMB CHOPS
categories: main, Italian, Louisiana, celebrity
servings: 4
8 (1-in thick) lamb rib chops
2 Tb olive oil
sea salt to taste
1/2 c diced onions
6 garlic cloves, slivered
2 c fresh plum tomatoes ,peeled and seeded
- or canned imported Italian tomatoes
1 lg red bell pepper, diced 1ÿ-inch
1/4 c green olives, pitted and coarsely cut
3 Tb chopped Italian parsley
1 ts chopped oregano leaves
1 ts torn basil
cracked black pepper to taste
crushed red pepper flakes to taste
Season chops on both sides with sea salt. In a
cast iron skillet, heat oil over high heat.
Place lamb chops into skillet being careful
not to overcrowd the pan. Allow to brown
nicely then turn and brown on other side.
Transfer browned chops to a plate and keep warm.
In the same skillet, saute onions and garlic
5 min or until golden brown. Add tomatoes with
juice and cook 5 min. Stir in bell peppers,
olives, parsley, oregano and basil. Season with
sea salt and black pepper. Reduce heat to
medium and cook, stirring occasionally, 8 min
or until bell peppers are tender but firm.
Sprinkle chops with crushed red pepper flakes
and return to skillet with sauce. Continue to
cook about 5 min, turning chops occasionally.
Place sauce and chops on a warm serving platter.
Serve 2 chops per person over the pasta of your
choice. Penne pasta works well with this dish.
John Folse
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)