In a couple of places I made lists/taped to inside of cabinet doors,

of > what was in the cabinet/on which shelf. It helped. (G)
I knew someone who did this for houseguests,
which might have been helpful, except that she
itemized everything carefully to the point it
was a pain to read.

Mine was just a general list--top shelf X, Y, and Z; bottom shelf A, B,
and C. I think one place I did note if items were front or back on the
shelf but, they usually got displaced as I'd go into the cabinet for
other things.

Communication should be the essence. In the case
I described, control was the essence.

October. The pot came > back empty. (G)
I'm sure it would. If I need to ensure some needs
to be saved for later, I'll make something
"Michael hot" or at least label it that way.

I labeled it "Prize Winning Chili", truth in labelling. (G) This was basically an adult gathering so left it to those who wanted to try it to judge the heat level for themselves. Guess all who tried it were content
with the level of heat in it.

Heh, I might have labeled mine also-ran chili
(not very good) whether it was or not, to ensure
some would be left for me to have later.

I'll just do all the prep as well as the cooking.
As it was, I did most of it anyway.

Prefered that way or not?

I prefer my prep as well as my cooking, but
if someone appears to be an apt pupil, that
is fine too.

I'll usually take help if offered, or offer to help if I see the need.

With specifics, like "do you need the vegetables
prepped," maybe, but if someone says "can I do
something," the answer will likely be no.

If I see the need on the part of someone else,
likewise. As in "onions - chopped or sliced?
How thin?"

We've got a good kitchen set up in there--almost as good as

the home > ML> > one.

But then you enjoy it and are good at it.

Years of doing it, not always enjoyable but (usually) always edible.

Nobody bats 1.000.

No, but doing better than when I started out. (G)

Something we can maybe claim, but baseball
players can't.

Keurigs and the entire concept are horrible -
they generate massive amounts of unrecyclable
uncompostable waste and are totally incompatible
with any kind of environmental consciousness.

I used it for the hot water for my tea when we had one. Steve used the
pods or the reuseable basket for his own grind, depending on what he
wanted.

There's a reusable basket?

Me too, and then the helpers come in at the
end and find there's little left to do.

But it makes the process go smoother.

In theory, what makes the process go
smoother for them is irrelevant to me!

But most of the time I'm the one cleaning up, as well as cooking.

As the Food Network puts it, you're doing
it wrong!

Turned out, not so right tho.

Sour grapes might be okay for this:
Crystallized grapes

Probably so, most likely not to be eaten.

I'd eat them; why not?

Most people see them only as "for pretty" food, not meant to be eaten.

I'm against that and am deeply suspicious of
garnish for garnish's sake.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Black Bean Dip #1
Categories: Appetizers, Dips, Kooknet, Cyberealm
Yield: 2 cups

1 c Cooked Black Beans
1/4 c Minced Carrot
1/4 c Minced Celery
1 ts Garlic Salt
1 ts Oregano
1 ts Cumin
1/2 ts Coriander
1/4 ts Salt
1/4 c Sour Cream
1 tb Chopped Fresh Cilantro
Cilantro for Garnish

In a large bowl, coarsley mash half the beans with a fork. Add
remaining whole beans and all the other ingredients, mixing well.
Cover,and chill 20 minutes. Garnish with fresh cilantro.

Source: Seventeen Magazine, March 1994

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

In a couple of places I made lists/taped to inside of cabinet

doors, > ML> of > what was in the cabinet/on which shelf. It helped.
(G)

I knew someone who did this for houseguests,
which might have been helpful, except that she
itemized everything carefully to the point it
was a pain to read.

Mine was just a general list--top shelf X, Y, and Z; bottom shelf A,

B, > and C. I think one place I did note if items were front or back
on the > shelf but, they usually got displaced as I'd go into the
cabinet for

other things.

Communication should be the essence. In the case
I described, control was the essence.

Since Steve and I are generally the only ones using our kitchen, control
isn't an issue.

October. The pot came > back empty. (G)
I'm sure it would. If I need to ensure some needs
to be saved for later, I'll make something
"Michael hot" or at least label it that way.

I labeled it "Prize Winning Chili", truth in labelling. (G) This was basically an adult gathering so left it to those who wanted to try

it to > judge the heat level for themselves. Guess all who tried it
were content > with the level of heat in it.

Heh, I might have labeled mine also-ran chili
(not very good) whether it was or not, to ensure
some would be left for me to have later.

No problem, I can make it any time I want.

I'll just do all the prep as well as the cooking.
As it was, I did most of it anyway.

Prefered that way or not?

I prefer my prep as well as my cooking, but
if someone appears to be an apt pupil, that
is fine too.

I'll usually take help if offered, or offer to help if I see the

need.

With specifics, like "do you need the vegetables
prepped," maybe, but if someone says "can I do
something," the answer will likely be no.

If I see the need on the part of someone else,
likewise. As in "onions - chopped or sliced?
How thin?"

I know; you've helped me a time or two. (G)

But then you enjoy it and are good at it.

Years of doing it, not always enjoyable but (usually) always

edible. > ML> Nobody bats 1.000.

No, but doing better than when I started out. (G)

Something we can maybe claim, but baseball
players can't.

Nor do basketball players make every shot or hockey players every shot
at the goal.

Keurigs and the entire concept are horrible -
they generate massive amounts of unrecyclable
uncompostable waste and are totally incompatible
with any kind of environmental consciousness.

I used it for the hot water for my tea when we had one. Steve used

the > pods or the reuseable basket for his own grind, depending on
what he

wanted.

There's a reusable basket?

Yes, you fill it with your own grind and put it in the spot where the
pod goes. Some machines will need an adapter to use it tho. Reuseable
pods can be found in places like "Wal-Mart", "Target", "Bed, Bath &
Beyond" and even some grocery stores. It looks like a plastic or plastic
and metal, both with a screening on the bottom half, oversized pod.

Me too, and then the helpers come in at the
end and find there's little left to do.

But it makes the process go smoother.

In theory, what makes the process go
smoother for them is irrelevant to me!

But most of the time I'm the one cleaning up, as well as cooking.

As the Food Network puts it, you're doing
it wrong!

Just the way it goes when you're home cooking and only one other person
is in the home.

Turned out, not so right tho.

Sour grapes might be okay for this:
Crystallized grapes

Probably so, most likely not to be eaten.

I'd eat them; why not?

Most people see them only as "for pretty" food, not meant to be

eaten.

I'm against that and am deeply suspicious of
garnish for garnish's sake.

Most often, it's totally not needed, except for the bit of "pretty" on
the plate. Tho some people do use the parsley as a breath cleanser; I
think that was why it was originally put on a plate.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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