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.
Hard to say at this point, and not really that concerned. My brother
owns the house now so the fridge is his to deal with.
Not that fridges are expected to last forever
in any case. I get to see Rosemary's now fully
functional renovated kitchen tomorrow - I
wonder whether she kept the fridge or not (the
preexisting one is 20 years old, round about).
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.
Possible, but I'd not get that obsessive.
That's what computers are for - to do the
dirty work.
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."
Basically, complimenting your skin tone, eyes, hair color, etc as
opposed to making you not look good. I don't wear black or true white as
a general rule for that reason. I'll wear them if I have to (concert
dress) but for formal occaisions, I'll usually pick a dark brown or blue
and off white.
There are undoubtedly cultures that prize
whatever is the opposite of what we consider
"complimenting your skin tone."
As far as I'm concerned, orange shouldn't be an
option for just about anything but oranges.
It's not in your color family--but it is in mine.
Color family. If I had one at all, it would
likely include everything except orange. Even
green once in a while.
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.
Special occaisions, a few but usually nothing super dressy there. Fancy dress, even less.
So in a couple weeks I get to go to a number
of dinners that require suits or jacket and tie.
Not my usual milieu, but whatever - anything to
prevent the waiters from spilling stuff on me.
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.
Actually there were a number of times we had to go formal as well.
Usually if the dress uniform was required for the service member, the
Sort of what I was imagining.
spouse (or significant other) was to wear some form of formal dress
also. Yes, it was a chance to go shopping, but there were also times I
made my outfit.
That was a direct reference to one of your
taglines (whose sentiment of course I don't
share). Making one's own, even better.
Maybe next time we'll try it rare but Steve wanted it
braised, like > ML> 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.
Toe of the boot--Calabria.
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?
Because I didn't know what the labb-namtok seasoning mix or tt
is/was....
Still a ton of question marks; I'd given a partial
explanation earlier. It might be a little complication
that the standard spelling is "larb" - perhaps the
person doing the earliest transliteration was a Brit.
Spit-roasted whole leg of lamb
Agnello allo spiedo
Somewhat similar to the spiedies of the Binghamton, NY area. You made a version of them at the 2008 picnic in Windsor.
This uses a big swordlike thing.
Spiedi are just skewers, so one can do just
about anything with them. My spiedies are of
course made to my own specs, which means less
salty and less lemony and sour than what you
get on the street. Of course, mine are designed
to be eaten straight; most others are meant to
be put into sandwiches.
---------- Recipe via Meal-Master (tm) v8.04
Title: Pork Spiedini
Categories: Main dish, Meats
Yield: 6 Servings
2 lb Boneless pork loin
- cut into 1-inch cubes
3/4 c Cider vinegar
3/4 c Olive oil
4 tb Lemon juice
1 tb Worcestershire sauce
1 tb Dried oregano
1 ts Dried thyme
2 Garlic cloves; minced
2 ts Black pepper, ground
1 ts Salt
1/2 ts Cayenne
6 Thick slices Italian bread
This dish combines super seasonings with pork cubes skewered and grilled
over hot coals.
Mix together first 11 ingredients, place in ziplock bag and refrigerate
4-24 hours. Remove pork cubes from marinade; thread pork onto skewers
(if using bamboo/wood skewers, soak in water for 1 hour to prevent
burning). Grill over hot coals, basting with reserved marinade, for 4-5
minutes; turn and grill another 4 minutes. Serve by pulling meat off
skewer onto Italian bread.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes.
Nutrient Information per Serving:
Calories: 328. Protein: 35 g. Fat: 11 g.
Sodium: 427 mg. Cholesterol: 88 mg.
* COOKFDN brings you this recipe with the kind permission of:
* National Pork Producers Council <
pork@nppc.org>
http://www.nppc.org
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