But do you hear much about her husband? You may have been as obscure

as > President Lincoln's first vice president. (G)
Well, I wasn't the one who brought up fame in
the first place. That concept has no appeal
for me.

I'll take my 15 seconds worth locally but on the greater scale, not
worth the fuss.

I don't think 15 seconds' worth is going to
do anybody any good, but then neither will
15 minutes, hours, days, years, decades.

If I weren't first daughter in my family, I'd have not done as much
cooking. Neither of my sisters did as much as I did before leaving

home.
Maybe as they grew older a little delegation
would have done them some good.

The sister right below me wanted to do the baking the years Mom was in
summer school. She did ok with that but not much was required. Her

Does she cook now or at least still baking?

"specialty" for cooking was spaghetti sauce--I recall one time she had a solid coat of white from the onion salt and garlic salt she put on. I

Well, that will make the sauce go a long way.

left home before she did much more. I was also gone by the time the

Thank goodness, otherwise you might have cardiac
issues along with the other health problems.

youngest sister was old enough to do too much cooking.

Do you eep in touch enough to root for her culinary
(or other) progress?

It's very modern. Also, from what I've
seen, prosperity has marched eastward.

I'm not suprised. It would be nice to get back but don't know if we

ever > will.
Who ever knows about anything.

True, we may get over there yet. My parents thought they would only make
one trip over in their lifetimes--ended up making several because of our military assigments there. Their "excuse" was that they wanted to see
the granddaughters. (G)

That works. If you have people to stay with,
it's not deadly expensive.

Fiddler might adapt to film, but Cats is so stylized
to begin with that it's hard to imagine in a movie
theater setting.

So I'll try to catch the stage performance.

I'd have recommended that in any case.

If a story can be told effectively in 10000
words or less, you've got me.

That's the kind of reading I can do in between steps of meal prep.

(G)
About the length of my attention span.

Some things may be worth that short a span, others are worth much more
time.

Not to me, mostly. Oh, during a lull I read
Silas Marner again the other day. It was just
as dull as I remembered it, richly deserving
the schoolroom nickname Silly Ass Marner.

Were you in a 3 or a 4 row?

The aisle of a 3. Still not as good as the
aisle of a 2, which was my original assignment.

No, but beats the middle of a 4 (or larger) row.

The airlines in their infinite wisdom configured
these aircraft in a 2-5-2 arrangement, so only 1
person in 9 would have to climb over two people;
the alternative was 3-3-3, in which 2 out of 9
would have to. Now, they've gone to 3-4-3, which
(you do the math) increases the potential revenue
of the coach cabin by 11%.

Unless you have the transition lenses. Sitting too far down makes

you > have to look up/too far up makes you look too far down. Neither
is good > focusing; the middle is much better.
The eye doctor said progressives et al.
won't work for me. I believe that.

The eye doctor I was seeing at the time I first needed bifocals
suggested progressives; I've not had any other type since.

Lilli suggests I go to her eye doctor instead of
my current one.

agreed, that if > they keep up that quality of cooking, they will be around for a good

while in town.

Nice that some chains maintain a good standard.

Hopefully this one will--have to keep checking it out over the years.

Title: Bountiful Black Bean Soup

This would be good on some of the cold days we've been having.

And the resulting gas could heat your house too.

We do heat with natural gas. (G)

Here's another potentially gaseous recipe
(the other day I had this dish made in
almost exactly this way, with black beans) -

Guacho (or Gallo Pinto) with Pig Tail
categories: Panamanian, starch, main
servings: many

1 lb beans of your choice
- pigeon peas, chiricanos, beans, etc.
water
2 lb salted pig tail (sub smoked pig tail
- or any meat for than matter
1 md onion, chopped
1 md red pepper, chopped
3 cloves garlic, crushed
5 leaves cilantro, chopped
2 tablets/sachets chicken broth
2 Tb soy sauce
2 Tb Worcestershire sauce
1 lb rice
refrito/sofrito

Cook the beans in plenty of water until soft.

Soak the pig tail in water to remove the salt,
changing the water several times. This is better
if you do it overnight. If you use smoked pig tail,
you can skip this step.

Add the tail to the beans, along with the onion,
pepper, garlic, cilantro, chicken broth, soy sauce
and Worcestershire and simmer for 30 min. Add the
rice, making sure the liquid covers it, add more
water if necessary. Cook 30 min covered over low heat.

Prepare the refrito and serve over the guacho.

You can accompany with fried plantains and cassava
chips/fingers.

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

Hi Michael,

But do you hear much about her husband? You may have been as

obscure > ML> as > President Lincoln's first vice president. (G)

Well, I wasn't the one who brought up fame in
the first place. That concept has no appeal
for me.

I'll take my 15 seconds worth locally but on the greater scale, not worth the fuss.

I don't think 15 seconds' worth is going to
do anybody any good, but then neither will
15 minutes, hours, days, years, decades.

Most people fade into obscurity before they reach the 15 second point.
Some do, in a limited arena, but the vast majority of us, not so. Of
course the internet may change all that, being able to Google almost anything/anybody.

Maybe as they grew older a little delegation
would have done them some good.

The sister right below me wanted to do the baking the years Mom was

in > summer school. She did ok with that but not much was required.
Her

Does she cook now or at least still baking?

She probably still cooks, as she's got a husband and son at home. She
gave up baking a long time ago--when we lived in AZ, we'd bring up the
pies and cookies for the holidays as she didn't make any. Her sons and
husband would make fast work of the pumpkin pies.

"specialty" for cooking was spaghetti sauce--I recall one time she

had a > solid coat of white from the onion salt and garlic salt she
put on. I

Well, that will make the sauce go a long way.

Agreed; I hope she learned what to use instead of them after leaving
home.

left home before she did much more. I was also gone by the time the

Thank goodness, otherwise you might have cardiac
issues along with the other health problems.

I do have some of those, not diet realted tho.

youngest sister was old enough to do too much cooking.

Do you eep in touch enough to root for her culinary
(or other) progress?

Very little contact; I'm the "black sheep" of the siblings for wanting
to do things the right way. Did get a one sentence e-mail from her on
Sunday; I answered with one word.

I'm not suprised. It would be nice to get back but don't know

if we > ML> ever > will.

Who ever knows about anything.

True, we may get over there yet. My parents thought they would only

make > one trip over in their lifetimes--ended up making several
because of our > military assigments there. Their "excuse" was that
they wanted to see > the granddaughters. (G)

That works. If you have people to stay with,
it's not deadly expensive.

They rented a car one time and toured the former East Germany for
several days.

Fiddler might adapt to film, but Cats is so stylized
to begin with that it's hard to imagine in a movie
theater setting.

So I'll try to catch the stage performance.

I'd have recommended that in any case.

Have to remember to get the tickets this spring for when it comes to
DPAC.

If a story can be told effectively in 10000
words or less, you've got me.

That's the kind of reading I can do in between steps of meal

prep. > ML> (G)

About the length of my attention span.

Some things may be worth that short a span, others are worth much

more > time.

Not to me, mostly. Oh, during a lull I read
Silas Marner again the other day. It was just
as dull as I remembered it, richly deserving
the schoolroom nickname Silly Ass Marner.

We nevr gave it that nickname but IIRC, our class didn't really think
that much of it (or most any of the books we had to read).

Were you in a 3 or a 4 row?

The aisle of a 3. Still not as good as the
aisle of a 2, which was my original assignment.

No, but beats the middle of a 4 (or larger) row.

The airlines in their infinite wisdom configured
these aircraft in a 2-5-2 arrangement, so only 1
person in 9 would have to climb over two people;
the alternative was 3-3-3, in which 2 out of 9
would have to. Now, they've gone to 3-4-3, which
(you do the math) increases the potential revenue
of the coach cabin by 11%.

Always trying to figure out how they can make more money by squeezing
the passengers into smaller spaces.

Unless you have the transition lenses. Sitting too far down

makes > ML> you > have to look up/too far up makes you look too far
down. Neither > ML> is good > focusing; the middle is much better.

The eye doctor said progressives et al.
won't work for me. I believe that.

The eye doctor I was seeing at the time I first needed bifocals suggested progressives; I've not had any other type since.

Lilli suggests I go to her eye doctor instead of
my current one.

So will you?

agreed, that if > they keep up that quality of cooking, they

will be > ML> around for a good

while in town.

Nice that some chains maintain a good standard.

Hopefully this one will--have to keep checking it out over the

years.

Title: Bountiful Black Bean Soup

This would be good on some of the cold days we've been

having. > ML> And the resulting gas could heat your house too.

We do heat with natural gas. (G)

Here's another potentially gaseous recipe
(the other day I had this dish made in
almost exactly this way, with black beans) -

Guacho (or Gallo Pinto) with Pig Tail
categories: Panamanian, starch, main
servings: many

1 lb beans of your choice
- pigeon peas, chiricanos, beans, etc.
water
2 lb salted pig tail (sub smoked pig tail
- or any meat for than matter
1 md onion, chopped
1 md red pepper, chopped
3 cloves garlic, crushed
5 leaves cilantro, chopped
2 tablets/sachets chicken broth
2 Tb soy sauce
2 Tb Worcestershire sauce
1 lb rice
refrito/sofrito

Have to find a pig's tail, and omit the cilantro.

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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
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