I like crunch well enough... but I wouldn't say I'm heavily into it.. ;)
For them crunch is very important, almost the
way fatty is for me, and sweet or salty or
custardy are for some others. The good thing is
that the taste for crunchy is easily satisfied.
Indeed. :)
Though sometimes one achieves "hard" rather
than "crunchy." The best way to avoid that
problem is to make the food thin enough in
the first place.
None of us needs to hear that - or anything
else for that matter. But it's not just the
elderly who suffer - an awful thing happened
Saturday night, I think, in this community.
On confirmation I'll write about it, but the
facts are few, and nobody's saying anything
about it right now.
Lilli's community...?
Yeah. Ramona, California. As of last time I
checked, they still hadn't announced the
identity of the deceased, but the Tuesday TV
news offered the sort of contradiction that
the memorial service would be held Thursday
(that being yesterday, so I couldn't go).
On proofreading this I read Roman, Catholic.
Maybe an update to the hearing aids, then....?
These things are late model, thousands of
dollars per ear.
And they still aren't enough... sigh... And her doctor doesn't have any thoughts on possible fixes, either...?
Nope. The main adaptation being that a couple
years ago Bonnie would say "I'm not deaf, I'm
hard of hearing," and now she says "I'm deaf."
But the whites destroy some vitamin or other,
as I recall. It would appear to me that one
shouldn't worry too much in any case, as
anything you do to benefit one thing busts
another.
Or it all evens out as a wash.... ;0
It tends to even out, but lumpily and
imperfectly, so some effort or at least
awareness on our part is needed to make
things more optimal, er, less imperfect.
Perhaps, given the irrationality of the
public - and the local health departments,
which are more a representative of the
public than of science.
Exactly....
The way to achieve the most benefit in an
atmosphere where public opinion is important
is to educate the public, something we've
fallen down on.
Depends on how well you function despite the heart's condition, from
what I've seen.... But does that mean they'd not take the risks for the eye surgery...?
1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.
Indeed. :)
2. Correct.
Sigh....
Speaking of some effort, it'll take me some
effort to figure this out at all.
But one person's enthusiasm might be able
to kindle similar response from others.
A possibility, but it does require at least some interest from the
others....
You can't expect much from seeds sown on
rocky ground. Someone you know said that.
... A diet is a selection of food that makes other people lose weight.
Diets are mostly baloney.
Agreed....
Penne con Ragu di Mortadella
Even if they be fancy baloney.... (G)
Speaking of baloney, but not fancy, here's
a recipe for something that isn't Wendy's,
isn't chili, isn't Mexican, and isn't a
main dish, or at least shouldn't be a dish.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Wendy's Chili
Categories: Chili, Mexican, Main dish, dubious on all counts
Yield: 12 servings
2 lb Ground beef
1 cn Tomato sauce (29 oz.)
1 cn Kidney beans with liquid
1 c Diced onion
1/2 c Diced green chili
1/4 c Diced celery
3 Tomatoes, chopped
2 ts Cumin
3 tb Chili powder
1 1/2 ts Black pepper
2 ts Salt
2 c Water
1) Brown ground beef in skillet over med heat; drain off fat. 2) Using
fork, crumble cooked beef into pea-sized pcs. 3) In lge. pot, combine
beef and remaining ingreds., and bring to simmer over low heat. Cook,
stirring every 15 min., for 2 to 3 hrs.
Yield: Abt. 12 servings
In 1969, at the ripe old age of 37, R. David Thomas left a job at
Arthur Treacher's Fish & Chips to open the first Wendy's at 257 E.
Broad St. in downtown Columbus, Ohio. Only three yrs. later Thomas
began franchising the Wendy's concept, and by the end of its first
nine years, Wendy's International had dotted the country with more
than 1,000 units.
Thomas has served this chili since day one. The recipe has
changed a bit over the years, but the chili you'll taste here is a
clone of Wendy's current recipe. Try topping it with freshly grated
cheese and chopped onion, extras that you can request at the
restaurant.
Source: "Top Secret Recipes" by Todd Wilbur
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