Basically, I use Italian herbs/spices, olive oid and vinegar of
choice > (cider, red wine, balsamic, etc.
Such as garlic, parsley, and oregano no doubt!
Also basil--the combo of basil, oregano and parsley is my "go to"
trinity of herbs for Italian cooking. Add garlic and salt/pepper to get
my usual seasoning.
I've long since ODed on basil and most often
omit it from recipes or sometimes substitute
with thyme or marjoram. Or for pesto, parsley.
Thai food, okay, there's no substitute, but my
taste for that is not so avid as it once was.
The following recipe refers back to my post
to the other Ruth. Malfatti means badly made,
and the original name of this dish is "ravioli
malfatti," ravioli that are badly made because
there is no wrapper!
Interesting--we had home made manicotti. My MIL made the wrappers. As
good as they were, I only ate 2, to save some carb room for other
goodies. (G)
If there's a good dessert waiting, sure.
Some people thing that if there's money in the pocket (or
bank), > ML> it's > there to spend. I'm not one of those people.
You have heirs and a mortgage.
And a spouse who's opinion counts on financal matters.
Well, of course. I presume they're his
heirs and assigns, too.
Definately!
Yeah, you're pretty traditional folks.
the sounds that correspond to letters of the
alphabet is not universally held. The problem
is compounded when you deal with other
alphabets, or, worse, in the case of Chinese,
for example, no alphabet at all.
That really throws a mxkey wrench into the soup pot. (G)
Really, that a metaphor mixes!
Sometimes they're the most fun, playing around with the language.
There's a long and honorable history of such;
the ancient Greeks had whole catalogues of
those kinds of figures of speech.
Probably got to where they are today by listening to customer
feed > ML> back.
A lesson that could well be learned by other
companies.
True, but I'm glad we have the chance to add our input to the
company.
It can be a mutually beneficial exercise.
Hope so, Publix is pretty good with customer service but if we can help
them step up their game still another notch, so much the better.
Maybe you can tell them that their service is
"almost as good as Weggies"!
I used to balk at giving such information
away, because in doing so one also tends to
give away info about oneself, but now it
Some of our information (address, phone) changed from move to move so
not all of the data stayed pertinant. We are still members of some
loyalty programs but haven't updated information in so long that they
don't have current contact data. Keeps us from getting nagged by them.
If you are no longer receiving adequate benefits,
no need to keep them up to date with you.
about halved as well, which nobody bothered
to tell anyone, and I give away most of my
mileage credits anyway). Now for me it's
all about the upgrades, and the heck with
personal freedom.
Funny, how priorities change over the years. (G)
They do, though not that much. I rather fliply
characterized my attitudes towards having my
personal data used by business, but it's really
impossible to keep a low profile any more.
Very sad. Lots of stuff going on worldwide this week,
including a tsunami in Indonesia that killed hundreds,
a rebel attack in Afghanistan, lots of stuff.
Turns out the tornadoes missed the park but it was straight line winds.
No deaths or injuries but some major damage. All a part of living in
this world.
Sad to say, there's not a safer one available at
the moment.
This has the dreaded cilantro in it; can I sub a bit of
regular > ML> parsley?
No, not, never. Omit if you can't stand just
a little of the stuff.
OK, I'll save money and not buy the stuff.
Just don't make the dish at all!
Most likely not. (G)
For me these days it's nutmeg. No nog for me.
Hot Chinese chicken-mushroom
3 cn chicken broth
That looks good but I'd probably use home made chicken broth.
Where it's available, almost always the
better choice.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cooked Eggnog
Categories: Beverages, Christmas, not sufficiently festive for me
Yield: 10 servings
1 qt Non-fat milk
4 Eggs; lightly beaten
1/4 c Powdered sugar
1 ts Vanilla extract
Ground nutmeg for garnish
In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer,
over low heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate
until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and
serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add
one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.
Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise
MMMMM
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