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.

I do, you do, but in general people don't.

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 find it easy to overdo in such dishes.

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.

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.

That's kind of too bad; on the other hand,
your own adventures of cooking were more
adventuresome.

+

The chances are minuscule; he's too expensive, too
distant both personally and geographically, and too
offensive.

I know, there's little to no chance I would ever encounter him. It was a
sort of tongue in cheek comment.

On the other hand, I've sort of made
accommodations with the other doc.

As Lilli and Bonnie both remind me, he might have
saved my life. He's still an asshole, though.

Other comments best left unmentioned.

If the guy'd got much more annoying, I'd
have mentioned it - to him, the hospital
administration, and possibly the medical
board. Some things just have to be done.

Let me talk with the doctor, not have him dictate to me.

Absolutely.

That's why I appreciate my primary care doctor; I can talk with him
about issues. My orthopedic doctor is also one that we can talk with,
asking all sorts of questions about the knee.

Oddly, I've not been quick to fire ones I
didn't like - too sympathetic to them,
something.

So I bailed and went with my accompanist to
warmer climes. A good idea for those with the
resources to do so.

I'm in a bit warmer area than NC, will be home before new year's tho.

It will be 65 when we land, 40 more than
when we took off.

Somebody needed to do a bit of grocery shopping.

The point is to make something edible out of
available ingredients. More found art, if you
will. With a grocery store, one can do anything.

Sometimes you really have to scrounge to get something that will work
with the other ingredients on hand in times like that.

Luckily, the kitchens I cook in the most,
Rosemary's, Lilli's, Bonnie's, Bill's, Bob
and Deb's, and the Shipps' all have
sufficient emergency supplies in the freezer.

Hood isn't sold around here.

If you've got Simply Smart, Crowley, Heluva, Axelrod,
M. Maggio, Penn Maid, or Booth Brothers, you've got Hood.

Don't think we have any of them.

What are the common brand names for dairy
foods in NC?

OK, I know parsnips are available around here; I've bought them from time to time.

There is absolutely no need to seek them out.

Unless you like them. We do, from time to time. Usually cooked (steamed) until tender, drain off any liquid and add butter. Sometimes do a mix of carrots and parsnips.

That is a classic combination; I'm probably in
the minority and find that neither does well by
the other.

This is my last handy salsify recipe. I'm sure
your heart is broken.

No, not broken.

I lied.

Baked salsify
categories: vegetable, snack, side, English
servings: 3

1 stick salsify
20 g melted butter
1 Tb lemon juice
15 g grated Parmesan
1 leaf "feulle de bric" or filo pastry

Preheat the oven to 200C/400F.

Wash the salsify very well. Peel swiftly and
brush lightly with lemon juice.

Bring a pan of water to the boil and salt
lightly. Drop in the salsify and simmer
until tender, 12 to 15 min. Remove from
the pan when cooked and cool.

Lay the pastry on a surface, anoint with
butter, liberally season with salt and
pepper, strew with Parmesan. Lay the salsify
at one end and roll very tightly towards the
other end. Lay on a baking sheet. Brush with
any remaining butter and bake 12 min or until
golden brown. Remove to a board, cut into
three pieces, add a little more grated
Parmesan, and serve.

After Jeremy Lee, Quo Vadis restaurant, London
--- 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 > ML> 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.

I do, you do, but in general people don't.

True, many people live off a diet very low (almost said lean) in protein
and appear to do well. If I didn't eat meat, I would make sure I got
protein from dairy. I usually have some sort of cheese, yogurt or
similar every day. When we went to the Publix in FL, we got some
quark--at a better price than the rare times we find it at Whole Foods.
Have to check the local Publix to see if they carry it, and if not,
suggest that they do.

Sounds good. I'm not adverse to the use of garlic, just never

tried > ML> > 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 find it easy to overdo in such dishes.

A little goes a very long way, especially for those that don't like a
lot of it.

Title: Golden Raisin Loaves

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

flour > ML> 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.

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

mom > ML> never > served it.

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

That's pretty spot on.

That's kind of too bad; on the other hand,
your own adventures of cooking were more
adventuresome.

I wanted to get away from the way my mom cooked--to please my dad who
was a meat and potatoes eater. He was also very old school in that we
had to have another vegetable with them, then dessert. Family rule was
that if we wanted seconds of meat (the few times it was available), we
had to have more vegetable or potato with it. Spaghetti and chili were
served about twice a month, more as a budget meal than any thing else.
Chop Suey was even rarer, maybe every few years.

The chances are minuscule; he's too expensive, too
distant both personally and geographically, and too
offensive.

I know, there's little to no chance I would ever encounter him. It

was a > sort of tongue in cheek comment.

On the other hand, I've sort of made
accommodations with the other doc.

And more willing to go with what he suggests?

As Lilli and Bonnie both remind me, he might have
saved my life. He's still an asshole, though.

Other comments best left unmentioned.

If the guy'd got much more annoying, I'd
have mentioned it - to him, the hospital
administration, and possibly the medical
board. Some things just have to be done.

True, a nurse friend of of ours put in a number of complaints about a
doctor who, shall I say, was not meeting certain standards of practice.
A few weeks ago the hospital administration let him go without advance
notice; our friend was glad that someone had finally taken notice of the situation.

Let me talk with the doctor, not have him dictate to me.

Absolutely.

That's why I appreciate my primary care doctor; I can talk with him about issues. My orthopedic doctor is also one that we can talk

with, > asking all sorts of questions about the knee.

Oddly, I've not been quick to fire ones I
didn't like - too sympathetic to them,
something.

We quit one doctor after one visit.

So I bailed and went with my accompanist to
warmer climes. A good idea for those with the
resources to do so.

I'm in a bit warmer area than NC, will be home before new year's

tho.

It will be 65 when we land, 40 more than
when we took off.

It's 71 here, at 12:45 pm.

Somebody needed to do a bit of grocery shopping.

The point is to make something edible out of
available ingredients. More found art, if you
will. With a grocery store, one can do anything.

Sometimes you really have to scrounge to get something that will

work > with the other ingredients on hand in times like that.

Luckily, the kitchens I cook in the most,
Rosemary's, Lilli's, Bonnie's, Bill's, Bob
and Deb's, and the Shipps' all have
sufficient emergency supplies in the freezer.

That's good. We had to restock on some basics yesterday.

Hood isn't sold around here.

If you've got Simply Smart, Crowley, Heluva, Axelrod,
M. Maggio, Penn Maid, or Booth Brothers, you've got Hood.

Don't think we have any of them.

What are the common brand names for dairy
foods in NC?

Off the top of my head, Maola is the only one I can think of for milk.
BTW, saw that the NC Dept. of Agriculture is banning the use of the word
"milk" to describe soy, almond and other non dairy drinks as of today,
with a 90 day grace period.

OK, I know parsnips are available around here; I've bought

them from > ML> > time to time.

There is absolutely no need to seek them out.

Unless you like them. We do, from time to time. Usually cooked

(steamed) > until tender, drain off any liquid and add butter.
Sometimes do a mix of > carrots and parsnips.

That is a classic combination; I'm probably in
the minority and find that neither does well by
the other.

Seems to work OK for us.

This is my last handy salsify recipe. I'm sure
your heart is broken.

No, not broken.

I lied.

Baked salsify
categories: vegetable, snack, side, English
servings: 3

Interesting, and still no broken heart. (G)

---
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)