Maybe he thought he saw something that warranted the hype he was
giving.
Maybe he was the pretentious jerk he looked
to be, too.
That, too.
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.
Some people never give up the uniform, and the mentality. Sounds like
It's something to grow from, as are most
mentalities.
he's in that category. Not a doctor I would "hire on". We tried one when
So it appears. The guy did well in a very
hierarchical structure; he should have
stuck with it.
we first moved to WF that had the attitude "me doctor, you patient; shut
up and I'll tell you what's wrong with you". Didn't even look at our
records so we found another doctor who talked with us, not at us.
A lot of people just like to be right all
the time, even if it kills the patient.
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.
Possibly; I just know how this has slowed me down quite a lot over the
last 6 months.
I've heard of that. Was the cream cheese room soft or
straight out > ML> of > the fridge? If the latter, warm it up a bit
in the microwave (or > ML> 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.
No, I wouldn't use water either, unless it was water that th potatoes
had been cooked in. A bit, with the cream cheese, should have worked
well.
The stuff ended up being smooth enough but
quite dense. One could have used it as a
spread for bread, putting carbs upon carbs.
Or garlic-scented wallpaper paste.
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,
It just has a bit of veggies, and on half a mini bagel, it's enough for
me. It's an alternative to the higher sugar of jam or jelly.
Ever thought of going keto?
garden veggie cottage cheese, which might be
served me after death.
I might raise my eyebrows at that also. (G)
You may not believe it, but they actually
sell that stuff, and not just in Hotzeplatz.
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.
Maybe they didn't cook? I understand Julia Child went to cooking school
in France because she wasn't really a cook when she first got married.
Her husband had a posting over there so she took advantage of learning
how to cook and...................the rest is history. (G)
I'm not sure what Julia's early history was
all about or where her love for cooking came
from (probably similar to that of a lot of
people, including me, it arose from a love
of eating).
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.
Maybe so, or heard about them on tv.
Sometimes in not-so-pleasant contexts. I've had
unfortunate friends as well as favored ones and
dishonorable ones as well as honorable ones. I
knew Whitey Bulger's brother, for example, though
I don't recall having met the man himself.
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.
Title: Pasta With Chinese Tahini Sauce
May try (eating) this but don't think I'll make it.
At a glance, the flavors look right and the
recipe not difficult.
Oyster plant with fines herbes
cat: veg
servings: 4
2 lb salsify (oyster plant)
6 Tb butter
s&p
4 Tb minced fines herbes
Peel the roots and drop them into acidulated water.
Taking out one root at a time, cut it into 3" sticks,
dropping these into cold acidulated salted water.
When all have been prepared, cover the pot and bring
to a boil, cooking until the vegetable is almost
tender, about 7 min. Drain.
Heat 3 Tb butter in a casserole and add the blanched
salsify. Season with salt and pepper and simmer over
very low heat for 10 min. Add herbs just before serving.
Serve in a hot vegetable dish dotted with the
remaining butter.
Raymond Oliver, La Cuisine
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