Not sure whether the procedures improved the
odds - the more hyperbolic doc guaranteed to
Lilli and Bonnie that my survival would have
been on the order of days to weeks, but he
was hyperbolic. Later he explained himself
Maybe he thought he saw something that warranted the hype he was giving.
Maybe he was the pretentious jerk he looked
to be, too.
away by saying he'd spent most of his practice
explainig things to jarheads in words of "a
maximum of one syllable."
Considring that a lot of medical terms are multi syllabled, that must
have been a challenge. Was he in the military medical system and dealing
with a lot of young people who didn't have the comprehension for longer words?
He was one himself - major or lt. colonel I think,
so pretty steeped in that way of communication.
probably as great a risk, tho it has its own risks, but the benefits greatly outweigh leaving it as it is.
One certainly hopes so.
I'd rather be able to be more active than I am now.
That's common - pretty much anyone short of an
olympic athlete probably feels that way at least
some of the time.
I've heard of that. Was the cream cheese room soft or straight out
of > the fridge? If the latter, warm it up a bit in the microwave (or let it > sit out for a bit) to make it easier to work with.
It was normal whipped stuff, at room temp.
Hmmmmmmmm, no reason for it to have been that hard on the mixer, unless
the mixer wasn't that powerful to begin with.
There was no milk in the house (which was the
reason for using cream cheese in the first
place), and Lilli wasn't too keen on putting
much water into the mixture.
Ordinary but spreadable (as, let's face it, all
cream cheese, even unwhipped, is). Extraneous flavors
are not my thing, nor Lilli's.
OK, I buy the garden veggie flavor for bagels. Haven't tried it in
mashed potatoes but I was thinking the chive flavor would be good.
Now there's a dish I'd be served in solitary
punishment - garden veggie cream cheese. Worse,
garden veggie cottage cheese, which might be
served me after death.
Don't know where I picked it up from but never had any French
cooking > lessons. (G)
One needn't have taken formal lessons. I have my
doubts about people who actually pay for lessons.
Money to burn, don't know how to cook, want to learn a "fancy" dish so
others will overlook the mediocre sides,.................
On the whole, the clientele is something like
that, but I admit I know some people who went to
the CIA or Johnson & Wales or the real Cordon Bleu
and actually became cooks - I've no idea how they
cooked before they went. though.
You always hear the sensational, never the routine.
My friends and acquaintances are amonj those
sensations, so that doesn't explain that.
I'm not going to try guessing, then.
You could perhaps have read about them in
the news.
Title: Almond Butter Cookies
Steve might like these but I'll take a pass. I've not cared for any of
the nut butters I've tried in any form, even in sweets.
---------- Recipe via Meal-Master (tm) v8.00
Title: Pasta With Chinese Tahini Sauce
Categories: Main dish, Pasta, Oriental, Sauces
Yield: 4 servings
8 oz Pasta * 1 c Peas
----------------------------CHINESE TAHINI
SAUCE----------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic
(hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or
water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black
pepper
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES:
scallion
curls, fresh corriander sprigs, toasted sesame seeds, or chopped
dry-roasted unsalted peanuts, optional.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the
cubes and drop into boiling water. When water returns to a boil, cook for
3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned. Bring a large pot of water to a boil, cook
pasta
until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in
1
T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli,
steamed
sliced carrots, or scallions. If you add several, the amt of dressing
may
need to be increased.
Source unknown, poster unknown, formatter unknown
-----
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