wonder whether she kept the fridge or not (the
preexisting one is 20 years old, round about).

Going to let us know, and if she kept 20 year old stuff in it?

It's a new fridge, which I don't like much. Some

Why don't you like it?

The thermostat isn't trustworthy. Luckily, in
most places it cools colder than it says. The
humidity is too high, which means that the
drawers get wetter than they ought to, plus
the ice maker, which is down at foot level,
makes cubes that are stuck together.

of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in

Steve transferred just about everything "as is", tossed a few things
out. Some of it was veggies past their prime, some was stuff I'd been
saving for veggie stock (and got freezer burnt)--all went into the
compost bucket. I've still got to sort/organise the freezer section.

I'd feel better about the wastage if there were
a compost bucket.

2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Now that's bad!

Tell me about it. I was all set to make my quiche
with it, as Rosemary had said it should be fine. O
ended up sending her to the market to get half-and-
half, which is better anyway (full cream is better
yet, but it makes an expensive and indigestible dish).

The kitchen as a whole I'm not so enthusiastic about.

Our kitchen looks quite different now with the new flooring and fridge.
I like the new look.

Rosemary likes the new look. I don't appreciate the
poor working layout, and even she admits that there
is no more counter space than before (plus before
there was the butcher block island that provided
6 to 8 more square feet of workspace, helpful when
rolling out pastry or pasta or butchering a 50-lb
halibut, all of which I'd done in the old kitchen
but could not do now.

That's what computers are for - to do the
dirty work.

Not a task I'd put my computer to, or Alexa.

Pretty easy for those who would be so inclined.

Probably so, and some people might want to do such things. I'm not of
that persuasion tho.

To be honest, I just ask someone else to do it,
but when it needs to be done in a hurry, I can.

What would help, is to have somebody hold various colors near your

face > and both of you look in a mirror, see what looks good against your skin > tones, etc. You need various hues of colors, not just a basic blue but > turquiose, periwinkle, robin's egg, etc (and same
with the other

colors). That would help you determine your color family--and no,

you > don't have to eat just your color family, all foods are open for

consumption.

That sounds just too vain for me. Also a
bit culturally influenced, insofar as tastes
do differ across populatiobs. Some people
might actually want to accentuate tones that
you or I might not.

Not really vain, just wanting to look good. Maybe it is a cultural
thing, I don't know. I don't deliberately make choices that would bring
out tones that look bad. Normally I don't wear black but today I'm

That's my point. Unlike ethics, in aesthetics
there is no unanimity about what's good or bad.
Some of the people you see with black lipstick
actually think they look better that way. In
various cultures, whiteface, through powder or
paint or staying indoors or whatever, is
considered beautiful; I find it affected and vain.
And matching colors to skin smacks of the same.

wearing black slacks with a (mostly) green sweater. The sweater has some black in it, also red, gold and a bit of purple. Since it's mostly a
green that I can wear, the black (and purple) of the sweater are
incidental; the red and gold are also in my colors. The black slacks,
since the black is not up against my face, works in this instance but
I'd more often choose dark brown or navy.

For me, anything but yellow. Even orange and
green are sometimes okay.

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.

That's more than we do; most of our dining out is casual dress type places.

As we've noted before, I run the gamut.

It sounds like quite a wide range of occaisions.

I have to pack for many occasions in limited
space. More than 50 years of experience helps.

Italian dressing
categories: salad, alternative
yield: 1 batch

2 Tb minced red onion
cold water
1/2 garlic clove
2 Tb fresh parsley
1 ts dried oregano
1/2 ts salt
2 Tb red wine vinegar
1/2 c hemp seed oil

Soak minced red onion in cold water 15 min; drain.
Pile garlic, parsley, oregano and salt on a board;
chop and mash into a paste. Whisk with wine vinegar
and the onion. Gradually whisk in hemp seed oil.

hempfarm.co.nz - inspired by The Food Network
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

wonder whether she kept the fridge or not (the
preexisting one is 20 years old, round about).

Going to let us know, and if she kept 20 year old stuff in

it? > ML> It's a new fridge, which I don't like much. Some

Why don't you like it?

The thermostat isn't trustworthy. Luckily, in

That's a good reason to replace it. It's also a good candidate for a thermometer in both sections. We used to do that as a matter of course,
after having some flaky ones in military housing.

most places it cools colder than it says. The
humidity is too high, which means that the
drawers get wetter than they ought to, plus
the ice maker, which is down at foot level,
makes cubes that are stuck together.

So, other than the fact that it's paid for, why does she keep it?

of the old stuff got transferred over, but her
sister-in-law came over and tossed a bunch of
stuff, so the oldest thing I found expired in

Steve transferred just about everything "as is", tossed a few things out. Some of it was veggies past their prime, some was stuff I'd

been > saving for veggie stock (and got freezer burnt)--all went into
the

compost bucket. I've still got to sort/organise the freezer section.

I'd feel better about the wastage if there were
a compost bucket.

We started keeping one when we moved into this house. Didn't need one in
the rental house in WF but the soil here was poor for grass growing.
We've got 3 compost bins going--their output has really helped the yard.

2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Now that's bad!

Tell me about it. I was all set to make my quiche
with it, as Rosemary had said it should be fine. O
ended up sending her to the market to get half-and-
half, which is better anyway (full cream is better
yet, but it makes an expensive and indigestible dish).

Sounds good the way it was. I don't have the lactose issues but I think
that the full cream version would have been a bit too much for me.

The kitchen as a whole I'm not so enthusiastic about.

Our kitchen looks quite different now with the new flooring and

fridge. > I like the new look.

Rosemary likes the new look. I don't appreciate the
poor working layout, and even she admits that there
is no more counter space than before (plus before
there was the butcher block island that provided
6 to 8 more square feet of workspace, helpful when
rolling out pastry or pasta or butchering a 50-lb
halibut, all of which I'd done in the old kitchen
but could not do now.

Not good. We just changed out the fridge and put in new flooring.

That's what computers are for - to do the
dirty work.

Not a task I'd put my computer to, or Alexa.

Pretty easy for those who would be so inclined.

Probably so, and some people might want to do such things. I'm not

of > that persuasion tho.

To be honest, I just ask someone else to do it,
but when it needs to be done in a hurry, I can.

If I can do something, I usually will. Steve handles a lot that I can't. Anything else, we hire out, if needs be or fall back and punt.

might actually want to accentuate tones that
you or I might not.

Not really vain, just wanting to look good. Maybe it is a cultural thing, I don't know. I don't deliberately make choices that would

bring > out tones that look bad. Normally I don't wear black but today
I'm

That's my point. Unlike ethics, in aesthetics
there is no unanimity about what's good or bad.
Some of the people you see with black lipstick
actually think they look better that way. In
various cultures, whiteface, through powder or
paint or staying indoors or whatever, is
considered beautiful; I find it affected and vain.
And matching colors to skin smacks of the same.

Not so much matching as finding what colors work well with them.

wearing black slacks with a (mostly) green sweater. The sweater has

some > black in it, also red, gold and a bit of purple. Since it's
mostly a

green that I can wear, the black (and purple) of the sweater are incidental; the red and gold are also in my colors. The black

slacks, > since the black is not up against my face, works in this instance but > I'd more often choose dark brown or navy.

For me, anything but yellow. Even orange and
green are sometimes okay.

Depending on the hues (shades), they will work. But, you have seen what
doesn't work for you--a bit more experimenting, with someone who knows,
will help you figure out what your color season is. That'll help you co-ordinate clothes so you don't end up with orphans (shirt or slacks,
ties, whatever) that don't look good on you and don't go with anything
else in your wardrobe. Makes packing easier--this trip I packed in my
blue and brown families.

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.

That's more than we do; most of our dining out is casual

dress type > ML> > places.

As we've noted before, I run the gamut.

It sounds like quite a wide range of occaisions.

I have to pack for many occasions in limited
space. More than 50 years of experience helps.

I did, while Steve was in the Army. Now, most of the time we pack the
camper instead of suitcases. (G)

Italian dressing
categories: salad, alternative
yield: 1 batch

2 Tb minced red onion
cold water
1/2 garlic clove
2 Tb fresh parsley
1 ts dried oregano
1/2 ts salt
2 Tb red wine vinegar
1/2 c hemp seed oil

Basically, I use Italian herbs/spices, olive oid and vinegar of choice
(cider, red wine, balsamic, etc.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)