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.
Some cereal is normal, but not much, not often. I was brought up with it
I'm thinking that it shouldn't be for the likes
of you and me. All that sugar and starch might
be okay for, well, I can't think of whom it
might be good for, aside for those who would
otherwise be starving.
as the norm for breakfast--alternating days of oatmeal and cream of
wheat from September to end of May-ish, then various cold cereals over
the summer. Worst of those was Puffed Rice, best???????. I had no say in
what was chosen and had to eat it, period, end of conversation.
Puffed rice at least doesn't have added sugar,
or at least much of it. Just because it could
be used in place of Styrofoam packing doesn't
mean it's bad.
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.
I'd still be dubious of what my parents had long term stored in the
cellar. Within a few months, stuff would have been OK, but years....
would have been very questionable.
Cans do have liners that are supposed to
protect the contents for way longer than
the year or two claimed by the labels.
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.
And put more of a scare in you when they run out in front of you.
i guess when they snarl back at you that
can be disconcerting. When I was a freshman
and fairly innocent, I was walking past an
old disused part of the Common and saw rats
the size of cats running around, which
offended my sensibilities, so I threw a
brick at one and just winged it, and I swear
the thing stopped and laughed at me.
environment. > ML> 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.
I have, in zoos. (G)
IIRC, Mom said she was in first grade; not many first graders
would > ML> 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.
May have been a young teacher in her first assignment and not expecting
an answer like that.
Possibly, or maybe a perpetually innocent one.
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.
Usually the same here.
I wonder what it is about many of us that
makes us think that way. The other way, I mean.
Also the fact that it looks like white chunks
in ... uh ... I'd better not go on on this tack.
Dropped.
Or dropping.
There have also been some that I've attended
only part of because of summer theater or other
obligations.
OK, we made it to the 2007, 2008, 2010 picnics, then IIRC, 2015-current.
We started with Fido in January, 1994, out in AZ. Moved from there to
HI in 2001, then to GA in 2006. After that move we were finally able to attend Fido picnics.
You had a good excuse before.
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.
So we could grow it here if we wanted to.
Presumably.
Here's a recipe that contains an appropriate misprint.
---------- Recipe via Meal-Master (tm) v8.01
Title: C.v. Woods World Championship Chili
Categories: Beef, Pork/ham, Mexican, Chili
Yield: 12 servings
3 lb Chicken 1 ts Oregano
1 1/2 qt Water 1 tb Cumin ground
1/2 lb Beef suet 1/2 ts Msg
1/4 c Celery, finely chopped 7 c Tomatoes, peeled,
chopped
2 ts Sugar 5 lb Pork chops, ctr cut,
thin
1 ts Cilantro 4 lb Flank steak
1 ts Thyme 3 ea Onions, medium, 1/2"
pieces
1 c Beer 3 ea Green peppers, 3/8"
pieces
2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded
1 x Juice of lime 6 ea Green chiles, long
Cut chicken into pieces and combine with Water in large saucepan. Simmer
2
hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes
and
Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove
seeds
and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili
powder, cilantro and thyme with Beer until all lumps are dissolved. Add
tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt
suet
to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2
Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth
mixture and cook slowly 30 min. Trim all fat from flank steak and cut
into
3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time.
Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add
Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden
spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat
Chili
before serving. About 5 minutes before serving time, add cheese. Just
before serving, add lime juice and stir with wooden spoon. Food & Wine
2/82
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