I don't need many veggies (if any), and I'm not
sure anyone does!

We eat a good number of them, especailly in summer when they're freshest
and inexpensive.

That's not a need issue. I'll admit that most
people don't need need much if any meat, too.

Your choice, my choice, as someone I know
likes to say.

Exactly so!

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

Sounds good. I'm not adverse to the use of garlic, just never tried
putting it under chicken skin--yet.

If you really love garlic, you can use it raw;
if you just like it, parcook it first.

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.

Not a fun time.

Good practice for real life.

True, and not to be concerned with currently.

Title: Golden Raisin Loaves

Looks good. Of course you know we would sub out whole wheat flour for
the white flour called for in the recipe.

I wouldn't do so for all the flour;
maybe part would be okay.

+

They didn't really come in until after our
childhood. I never heard of, let alone ate,
tempura until the 1970s.

That's about the time frame I learned of it also--and no, my mom never
served it.

She does not seem to have been a shining
light in the culinary department.

Fried Eggplant Sticks

Have to remember this next summer when eggplant are plentiful and inexpensive.

---------- Recipe via Meal-Master (tm) v8.01

Title: Sauteed Vegetables
Categories: Vegetables, Vegetarian
Yield: 4 servings

1 md Eggplant 1 ds Black pepper
1/2 ts Salt 1 ds Cinnamon
2 ts Vegetable oil 1/4 c Fresh parsley finely chopped
2 ea Green peppers, sliced 1/4 c Fresh dill, finely
chopped
2 md Carrots 1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt &
let
sit for 1/2 hour. Rinse, squeeze & pat dry.

Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute sliced green peppers till just tender.
Place
next to eggplant. Saute carrot till just tender & place next to green
peppers. Season with pepper & cinnamon.

Sprinkle parsley over eggplant & the dill over the carrots. Garnish with
tomato & serve.

M says: dill? wwtt

Source Unknown

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

Hi Michael,

I don't need many veggies (if any), and I'm not
sure anyone does!

We eat a good number of them, especailly in summer when they're

freshest > and inexpensive.

That's not a need issue. I'll admit that most
people don't need need much if any meat, too.

You do need a certain amount of protein to counter balance the carbs.

Your choice, my choice, as someone I know
likes to say.

Exactly so!

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

Sounds good. I'm not adverse to the use of garlic, just never tried putting it under chicken skin--yet.

If you really love garlic, you can use it raw;
if you just like it, parcook it first.

I'd use it raw. (G)

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.

Not a fun time.

Good practice for real life.

True, and not to be concerned with currently.

Title: Golden Raisin Loaves

Looks good. Of course you know we would sub out whole wheat flour

for > the white flour called for in the recipe.

I wouldn't do so for all the flour;
maybe part would be okay.

With us, it's all. Don't keep white flour in the house.

They didn't really come in until after our
childhood. I never heard of, let alone ate,
tempura until the 1970s.

That's about the time frame I learned of it also--and no, my mom

never > served it.

She does not seem to have been a shining
light in the culinary department.

That's pretty spot on.

Fried Eggplant Sticks

Have to remember this next summer when eggplant are plentiful and inexpensive.

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


... Always butter up the SYSOP, they taste better that way.

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