market. > ML> 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.
It's something that we've never spent the money on, just not tempted at
all. (G)
If they were particularly wonderful or
particularly intoxicating or in fact
particularly almost anything other than
nasty, I'd be willing to give them a try.
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 that point, I'd go with the shots, only if I couldn't have the
veggies closer to their original form.
My choice might lean toward death anyway.
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.
I like the chicken breast, if it's not dried out. My main complaint
They need lots of help, so for those of us
who are not (putting it mildly in my case)
afraid of fat, there's no reason to eat them.
about pork loin is the cost; I'll usually spend less on chops.
My beef with pork tenderloin is that it needs as
much help as white chicken. When the pig farmers'
lobby came up with that Other White Meat stuff,
they weren't kidding.
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.
Probably so, but to me, it was just a bit overpowering for the veggies.
I put a teaspoonful of Dale's extra hot Indian
pepper (now coming to its end) in my supper
two days ago - it was barely enough, but on
stage afterward it was two hours of Kegels.
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.
No, this lady knows that we know cooking. She's asked us to critique
what's being demo'ed a few times, welcoming an honest opinion.
Relationships, even tinily casual ones, can
be good.
high of about 60 but > ML> 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.
We're in the 40s today but expecting a nasty storm to blow thru the area
on Sunday--snow, ice, rain...........the whole 9 yards.
We've gone from near-record cold to near-record
heat in the space of a few days. Worldwide it's
averaging out above average (for recorded history)
though often it doesn't seem so.
Understandable; I'm fighting a cough, hoping it won't turn into bronchitis.
Don't get it, please.
Too late; I got it but am on day 6 of anitbiotics. Once the cough
reaches a certain point, it usually goes into bronchitis, no matter what
I do.
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.
Thankfully, I don't.
It's said that selective forgetting is an
important part of mental housecleaning, if
you will. No matter how big the closet, you've
got to get rid of stuff occasionally.
Messina-style lamb
categories: main, Italian, Sicilian, Easter
servings: 8
35 oz lamb
EVOO
salt and pepper
12 oz red wine
3 1/2 oz grated Pecorino
5 oz black olives
water
Dice the lamb and marinate with EVOO,
salt. and pepper. Place the meat and
its marinade in a baking pan. Add the
wine and sprinkle with grated Pecorino.
One presumes the olives go in around here.
Bake at low temperature for 1 hr. Turn
the pieces upside down and add water to
prevent them from drying too much and
sticking on the bottom of the pan.
Serve wih fresh vegetables and roast
potatoes.
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