If I didn't eat meat, I'd die.
OTOH, I can go vegetarian for a week or more with no ill effects.
I'd rather starve for a week than go vegetarian.
Done so, too.
I made some dip stuff with quark once. People
seemed to like it; to me it was an abomination.
It's all a matter of taste. (G)
I was going to make a Flammekuche, but
the yogurt had gone spoiled. Phew.
Back maybe 40 years ago I went through a
more garlicky the better phase. Now it's like
the more garlicky the better in moderation, but
that's old age for you.
I grew up with garlic salt as the only source of garlic in the house.
That might have put you off for life.
That changed radically when I got married; now there's no garlic salt in
the house but do have granulated and fresh. Both are used on a regular
basis, but in moderation.
I always thought it froward to pay garlic prices
for salt.
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
And by contrast, my mother's cooking is what I
aspire to.
Did you ever feel you got to her level of cooking?
In a few things only. My sister got to that
level and perhaps even beyond. We both have a
wider range than she (who was basically
conservative after a few forays into unknown
territory during the '50s).
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.
Spaghetti or chili were for a long time my go-to
budget meals. I still haven't lost the taste for
them, though a lot of pasta isn't the greatest of
ideas for me.
I used to serve it about once a week when the girls were home. Now it
may be once a month, and much smaller portions.
In the cheap old prediabetic days I used to
use a modest amount of chili or red sauce on
a substantial serving of thin spaghetti or
rice. Now sometimes I even omit the starch
altogether.
Chop Suey was even rarer, maybe every few years.
I never had that, either the American or the
so-called Chinese kind, in the house.
Mom's recipe was from, IIRC, a church cook book. It wasn't bad for what
it was but it probably could have been better. It was always served with white rice and the canned chow mein noodles--had to stretch it to feed 7 people so we had a lot more rice in proportion to the noodles and an
even smaller amount of the chop suey.
One secret to making the pennies go farther is
to make the crunchy noodles yourself.
On the other hand, I've sort of made
accommodations with the other doc.
And more willing to go with what he suggests?
Nah.
As long as he's willing to go along with what you do............
If not, one of us would fire the other.
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.
There would be no justice unless he ended up
pumping gas or slopping pigs for minimum wage.
I've no idea where or what he ended up doing but she was of the opinion
that he should not be practicing medicine.
Maybe he went off and joined the Wehrmacht.
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.
Must have been pretty egregious.
His attitude was "me doctor, you patient. You shut up and I'll tell you what's wrong with you" without even looking at our records.
As this one should have done too.
It's 71 here, at 12:45 pm.
Back to reality - 30 tonight (way below normal),
29 in Cambridge (slightly above),
We're in the 40s now, but the rain of the past couple of days has blown
off. Supposed to be in the 60s over the week end, then into the 50s but
not even freezing temps at night. Above normal, after having a November
and early December below normal.
We're pretty normal but with worse than
usual winds. Speaking of which, Boston has
always had higher average winds than the
Windy City. Key West is said to be even
worse, but it's a warm breeze.
One of the things I do when I visit almost all
these places is arrange the freezer and make
something out of whatever is almost gone but
not quite. The Shipps are an exception, because
as far as I can tell they don't let things go
to that degree.
They don't appear to. (G)
Sometimes I think that that's just a power
play by the dairy industry, but then perhaps
there are people who think almond milk has
milk in it; perhaps the same people as think
chocolate milk comes from brown cows.
Some people don't know from nuthin'.
The question as always is to what degree is
society (government) obligated or entitled to
protect people from themselves.
I've seen it on menus as carsnips. Where
this terminology came from I'm not sure.
Mash-up of carrots and parsnips. Not a name I'd choose for them.
Better than parrots!
Carsnips
I just use about equal amounts of both, steam until tender and add a bit
I figure if I'm paying for parsnips I might
as well be able to taste them.
of butter. No parsley, no wine.
Wine goes well with, not necessarily in.
Actually, a splash of sherry or port might
do some good,
+
Quite the balancing act.... sounds like the travel itself is a
problem, too.... Hopefully no more major trips before the surgery, now....
Not planning on any--picked up the camper today. Stopped for lunch on
the way at a bbq place we saw advertised on the I-40 sign. The place was packed! Local law enforcement/fire vehicles in the parking lot let us
know it was a good place. We started out at a booth, just the 2 of us,
Either that or an extremely bad place.
then saw an older couple looking for a place to sit. Steve invited them
to sit with us--they did, so we had a good talk with them. Food was
good, but not super fantastic great, very generous servings of it. We
took some home, had part of it for supper. Quite possibly a place we'll
go back to.
Nice.
'Barbecued' 'parrot'
categories: Strine, snack, poultry, humour
yield: 20
1/2 c barbecue sauce
2 ts smoked paprika
2 garlic cloves, crushed
2 Tb brown sugar
1 kg chicken drumettes (about 20)
Combine barbecue sauce, paprika, garlic and sugar
in a glass bowl. Add chicken. Turn to coat. Cover.
Refrigerate 3 hr to overnight.
Preheat oven to 200C/400F/180C fan-forced.
Place chicken and marinade in a large baking dish.
Cook, turning halfway during cooking, for 40 min
or until browned and cooked through. Serve.
Kim Coverdale, taste.com.au
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