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.

OK, I see.

It was never my favorite, and (oddly because of my
similarly vexed relations with the licorice family)
I've preferred the Asian basils, with their fennel/
anise notes, to the European varieties, even in
tomato dishes. My preferences can seem paradoxical
at times, even to me.

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.

There was cherry or apple pie; I went with the former.

A good cherry pie can be celestial. Those ordinary
ones with the bright red fruit and the cornstarchy
glue, not so much.

Well, of course. I presume they're his
heirs and assigns, too.

Definately!

Yeah, you're pretty traditional folks.

In a number of ways, quite so. Other ways, not as.

Well, you may be not so traditional culturally.
I highly respect you both for your willingness
to go out on a culinary limb the way many of
your friends and acquaintances (mine, too)
probably are not.

There's a long and honorable history of such;
the ancient Greeks had whole catalogues of
those kinds of figures of speech.

But not "It's all Greek to me". (G)

I forget which rhetorical device that term
falls under, but you can be assured the
Greeks had a word for it. Some kind of
metalepsis maybe.

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"!

No, but we've mentioned Wegman's a few times to the food demo lady we
know. (G)

You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

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.

No, not done as much flying as we used to. The time we were in HI was probably the most we did in any time frame as we went to the main land
at least once a year, also trips to other islands.

The travel companies are cheating nowadays
by decreeing that accounts inactive for a
certain period (typically a year to two)
forfeit their points. This of course is bad
for the customers but good for the cheaters.
There can be made the point that they're called
"frequent" user programs for a reason, but they
are marketed as though they were bank accounts.
I'm probably going to lose my Delta and Wyndham
points this year and may punt my JetBlue ones
as well. My Southwest credits, few though they
were, are long gone, and I didn't mourn them.

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.

Good thing or not so good thing?

Always a mixture of benefit and malefit.

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.

We've not made nog in years, and I don't always add it to any store
bought we might happen to have. If we do add it, it's always fresh
grated.

Fresh grated is much [s]nicer[/s] less nasty.

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.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

... Move along, folks...nothing to see...just an off-topic message.

If we didn't look at the off-topic messages
here, we'd not be in here at all.

Skunk odor-removing recipe
categories: household, cleansing, not really on topic
yield: 1 batch

1 qt 3% hydrogen peroxide
1/4 c baking soda
1 ts liquid soap, more as needed

Mix in a plastic bucket. Wear gloves to mix well,
and apply thoroughly to the affected areas. May
be used on dogs, but avoid contact with the face
and eyes. Rinse well. Contact a veterinarian if
the spray has affected the dog's eyes.

Do not mix or store in a sealed bottle, as it
may explode.

For contaminated clothing or bedding, use
vinegar in the washing machine to remove odor. Or
1/2 c baking soda mixed with laundry detergent
may be used.

Ramona Home Journal is not responsible for any
damages or injuries caused by the use of this
recipe. Contact a doctor or veterinarian with
questions or concerns.

Ramona Hone Journal, 3/22/2018
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 01-06-19 09:32, Michael Loo <=-
spoke to Ruth Haffly about 771 travel was crusty etc <=-

I've preferred the Asian basils, with their fennel/
anise notes, to the European varieties, even in
tomato dishes. My preferences can seem paradoxical
at times, even to me.

We grow both sweet basil and a form of Thai basil each year. I cannot
say that I detect licorice in them. I don't know what fennel or anise
really taste like. Have you tasted the basils that we grow?

A good cherry pie can be celestial. Those ordinary
ones with the bright red fruit and the cornstarchy
glue, not so much.

Cherry pie is one of those things that I only have out. Gail does not
like them. I cannot say that the ones I do tend to get don't fall into
the bright red with cornstarch camp. There are other foods in the same category of only having when out. Sweet potato being at the top of the
list.

You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

Have I mentioned here that is an actual thing that we once witnessed? I
think that they stopped to have their evening meal in the Wegman's food
court.

That looks good but I'd probably use home made chicken broth.

Where it's available, almost always the
better choice.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

We make chicken broth from our BJs rotisserie chicken skin and bones
(plus some veggies). We store bits of leftover veggies and make scrap
soup out of them when the bag gets full.

Skunk odor-removing recipe
categories: household, cleansing, not really on topic
yield: 1 batch

1 qt 3% hydrogen peroxide
1/4 c baking soda
1 ts liquid soap, more as needed

Vanilla also works well. We speak from experience.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EGGPLANT SALAD RABAT STYLE
Categories: Salads, _ethnic, Appetizers, Sidedish, Vegetables
Yield: 4 Servings

1 lb Eggplant
1 ea Garlic clove, slivered
2 tb Parsley, chopped
2 ea Cilantro sprigs, chopped
1/2 ts Paprika
1/2 ts Cumin
2 tb Olive oil
2 tb Lemon juice
Salt

Stud the whole eggplant with garlic s;livers using a paring knife to
"drill" holes in the flesh. Bake the eggplant at 400F until very
soft. Remove from the oven & let cool.

When cool enough to handle, rub the skin off the eggplant & squeeze
the pulp to extract the juice, or scoop out the pulp & sit in a
colander to drain. Discard the bitter liquid.

Mash the eggplant & garlic slivers (don't use a blender as it will
spoil the character of the dish).

Add herbs & spices & mix well. Fry in the oil over moderate heat,
turning the eggplant often with a perforated spatula until all the
liquid has evaporated & the eggplant has been reduced to a thick
black jam. Sprinkle with lemon juice, taste for salt & readjust the
seasoning if necessary. Serve warm or slightly cooled. Decorate with
baby tomatoes if desired.

Paula Wolfert, "Couscous & Other Good Food From Morocco"

Recipe posted by: Mark Satterly

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:20:06, 07 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

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.

OK, I see.

It was never my favorite, and (oddly because of my
similarly vexed relations with the licorice family)
I've preferred the Asian basils, with their fennel/
anise notes, to the European varieties, even in
tomato dishes. My preferences can seem paradoxical
at times, even to me.

I never used it until I married Steve. His mom's sauce recipe called for
it in the dried form. We've also grown/used it fresh but that way can be
a bit too strong for me. Guess I ought to try other types than the
common basil, or reduce the amount I use when I use the fresh. We all
have taste quirks so just consider yourself "normal" if you like the
Asian basils, but not fennel or anise. (G)

If there's a good dessert waiting, sure.

There was cherry or apple pie; I went with the former.

A good cherry pie can be celestial. Those ordinary
ones with the bright red fruit and the cornstarchy
glue, not so much.

The crust was out of a box but Mom has had her health challenges over
the last decade or so, so I'm not faulting her. Cherries were fresh,
that she had frozen, no artificial color or "glue" in them. I did have a
piece of the apple pie, warmed with almond milk and a bit of cheddar
cheese, the next morning for breakfast.

Well, of course. I presume they're his
heirs and assigns, too.

Definately!

Yeah, you're pretty traditional folks.

In a number of ways, quite so. Other ways, not as.

Well, you may be not so traditional culturally.
I highly respect you both for your willingness
to go out on a culinary limb the way many of
your friends and acquaintances (mine, too)
probably are not.

My form of rebellion? (G)

There's a long and honorable history of such;
the ancient Greeks had whole catalogues of
those kinds of figures of speech.

But not "It's all Greek to me". (G)

I forget which rhetorical device that term
falls under, but you can be assured the
Greeks had a word for it. Some kind of
metalepsis maybe.

I did know at one time, Spanish, maybe, but have forgotten. Not that it
is important.

Hope so, Publix is pretty good with customer service but if

we can > ML> 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"!

No, but we've mentioned Wegman's a few times to the food demo lady

we > know. (G)

You could get people together and rent a tour
bus and take a field trip to Wegmans, pretending
to be Asians.

I wouldn't be able to pass there. OTOH, Steve could pass for Middle
Eastern, should we go that route? (G) But, again, I wouldn't be able to
pass in cultural appearance there either. AFAIK, too, the nearest
Wegmans to us is still the one in MD--we're getting the one in Raleigh,
I believe, this year.

loyalty programs but haven't updated information in so long

that > ML> they > don't have current contact data. Keeps us from
getting nagged > ML> by them.

If you are no longer receiving adequate benefits,
no need to keep them up to date with you.

No, not done as much flying as we used to. The time we were in HI

was > probably the most we did in any time frame as we went to the
main land > at least once a year, also trips to other islands.

The travel companies are cheating nowadays
by decreeing that accounts inactive for a
certain period (typically a year to two)
forfeit their points. This of course is bad

We've not flown Hawaiian since our trip to the Big Island in 2005 so
have lost those points. Last trip was Southwest; we've gone mostly with
them since we've been back on the main land, with a few Delta flights a
number of years ago.

for the customers but good for the cheaters.
There can be made the point that they're called
"frequent" user programs for a reason, but they
are marketed as though they were bank accounts.
I'm probably going to lose my Delta and Wyndham
points this year and may punt my JetBlue ones
as well. My Southwest credits, few though they
were, are long gone, and I didn't mourn them.

Probably so few that keeping track of them wasn't worth the bother?
Frontier is adding some more flights out of RDU this year, but it's an
airline I'd only use as a last resort.

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.

Good thing or not so good thing?

Always a mixture of benefit and malefit.

Probably so.

Most likely not. (G)

For me these days it's nutmeg. No nog for me.

We've not made nog in years, and I don't always add it to any store bought we might happen to have. If we do add it, it's always fresh grated.

Fresh grated is much [s]nicer[/s] less nasty.

Those little nut megs last a long time, if kept properly. Ours are
either in the freezer or a small jar (with a cap) in the spice cabinet.
I've got a small Microplane grater that I use with them.

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.

I try to keep some on hand.

If you save scraps in the freezer, good broth is
always easy to make.

Usually have a carcasse or two in the freezer--or fresh made stock in
the fridge.

... Move along, folks...nothing to see...just an off-topic message.

If we didn't look at the off-topic messages
here, we'd not be in here at all.

But, most have some, even passing, reference to the main topic of the
echo.

Skunk odor-removing recipe
categories: household, cleansing, not really on topic
yield: 1 batch

1 qt 3% hydrogen peroxide
1/4 c baking soda
1 ts liquid soap, more as needed

Mix in a plastic bucket. Wear gloves to mix well,
and apply thoroughly to the affected areas. May
be used on dogs, but avoid contact with the face
and eyes. Rinse well. Contact a veterinarian if
the spray has affected the dog's eyes.

Do not mix or store in a sealed bottle, as it
may explode.

Too bad my parents didn't know this when I was growing up--our dogs
always got bathed in tomato juice. It reduced, but didn't totally
eliminate, the skunk smell. It's stuff they always had on hand so a
batch could have been made up easily.

For contaminated clothing or bedding, use
vinegar in the washing machine to remove odor. Or
1/2 c baking soda mixed with laundry detergent
may be used.

Ramona Home Journal is not responsible for any
damages or injuries caused by the use of this
recipe. Contact a doctor or veterinarian with
questions or concerns.

The usual disclaimer. Never heard of the publication before.

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


... OH NO! Not ANOTHER learning experience!

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