Normal, what's that? If I could become normal
from that regimen, I might try it.
Actually, normal is a setting on the washer or dryer. What appears to be
so on the surface around here is an incredibly good fool the eye act.
I read that as "cereal is ...". But normal is
not cereal, and cereal should not be normal.
Canned stuff lasts longer than people give
it credit for, just so the container seams
weren't soldered with something weird. But
remember those old PSAs that said stuff like
Beware the bulging or dented can!
Some of these cans had rust on them. Home canned stuff that had been
kept beyond a reasonable time frame had a coating of lint from a poorly vented dryer near the shelving unit where cans were stored. The last few years Steve and I often bought fresh veggies at the grocery store and
cooked them, not trusting the quality of what we found at the house.
Rust on the outside of cans need not have anything to
do with the contents - it just bespeaks wet storage
conditions, which can be hazardous but probably not
until the the seal is completely breached.
into > the quad-plex thru open doors. A few well placed traps took
care of
them, fast.
Lucky the Hawaiian mice were so innocent.
Seems so; we had them one day and in less than a week, they were gone.
Either found a trap or found their way outside and avoided the trap.
Not very enterprising, these mice. That's
probably why people don't mind mice so much
- rats are cleverer, more persistent, plus
their poops are bigger.
But bears don't have to be and are not
known for being patient.
No, and you don't expect them to be so in their own environment.
Everywhere is their own environment. Where does a
bear sleep? Anywhere he darn well wants to.
Except I've never seen one sleep near a busy road, school, housing area,
etc.
I've never seen them sleep at all, actually.
IIRC, Mom said she was in first grade; not many first graders would
be > up on classical mythology.
So was the dog the expected answer?
No, the expected answer would have been "the newest planet".
So current events are expected, classical
mythology not so. If I were the teacher, I'd have
been steeled for the Disney dog ahead of time.
Race talk is always risky, and down south I'm not
even going to think about touching any such topic.
Not a topic of discussion in most of our circles.
And in my case people who bring it up tend
to be, shall we say, on a different wavelength
from me.
That may have something to do with it, but
drones generally aren't given much of a voice
to begin with.
No, they are kept busy honey making and not concerned with what's
going > on around them.
One wonders if that's ever an enviable state.
Might, in some circumstances.
Yes, but it would be interesting to see if the meat is
offered in > ML> other > flavorings. I might, for instance, want an Italian flavored > ML> meat pouch, > to use instead of southwestern.
If the company expands and goes beyond its current
niche market, maybe it'll happen.
I'll have to check their web site and see what they offer.
I'd not bother.
Curiosity, as much as anything else.
Funny what some can be curious about an others
have no interest in.
As far as I can tell, all experiences with cottage
cheese are bad ones. Perhaps it was an early
suspicion of things swimming in lactose-ridden
whey. Which of course would have been prescient.
The lactose intolerance does throw a different light on the matter.
Also the fact that it looks like white chunks
in ... uh ... I'd better not go on on this tack.
That may have been the Fly Fest which we missed--still in Hi at that point.
Might have been. I don't tend to keep track
of what I made when.
Have you ever not made it to a picnic?
1992 - I wasn't active on FIDO;
1994 - I asked for info on time and place but
didn't get an answer; turned out Jim Marrs
had inadvertently interrupted the Cooking
Echo feed;
1996 - didn't go to the Oregon picnic because it
didn't seem to be worth the effort to meet
Joanne Pierce; didn't go to the Texas one the
month after because it was at the same time
as the one I was hosting in Massachusetts.
There have also been some that I've attended
only part of because of summer theater or other
obligations.
I'd definitely not cut the salt. Mexican
oregano, maybe, but seldom have I seen it -
I've always substituted marjoram perhaps
mixed with regular oregano.
Depends on the availability of the Mexican oregano--I can get it any
time I visit our daughters. (G)
It thrives in zone 9 and above.
---------- Recipe via Meal-Master (tm) v8.00
Title: Enchilada Sauce
Categories: Sauces, Mexican
Yield: 6 servings
3 Ancho Chiles 4 tb Flour
3 Pasilla Chiles 3 c Chicken or beef stock
(use
2 Cloves garlic, crushed -chicken for cheese or
1 sm Onion, minced Chicken enchiladas,
beef for
4 tb Lard or margarine (lard is -beef enchiladas)
-better for the taste buds, 1 ts Mexican oregano
-if not 1/2 ts Cumin
For your body)
Place the chiles on a cookie sheet, and roast in a 350 degree oven until
slightly toasted (when you can smell them, they're done). Remove from the
oven, and slit open. Remove the seeds and veins, then cover the chiles
with boiling water. Allow to sit for about 30 minutes. remove the chiles
from the water (reserve water), and scrape the pulp from the chiles.
Discard the skins (which can give the mixture a bitter flavor.)
Return the chile pulp to the soaking water and reserve.
Saute the garlic and onion in the lard until very soft but not browned.
Stir in the flour, and the stock. Stir until thickened, then add the
chile
pulp mixture. Add the spices, and simmer until thickened. Place the
mixture
in a blender, and blend until smooth. Season to taste with salt. If you
want a hotter mixture, add cayenne to taste. Source unknown
-----
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