So you won't see this for a while, but of course you
know that we're rooting for you during your surgery.
Surgery was 13 days ago and went well. I finally felt up to sitting down
with the computer yesterday and have begun to catch up.
It seems you've gone to town; good - more
power to you.
There are a bunch of possibilities, one of which
is that modern environmental factors - toxins or other
stressors - are triggering an actual increase in the
condition. It's also possible that as the issue comes
Interesting thought, and not altogether unlikely as the world today is
so different from even Industrial Revolution times.
It's interesting the new problems that keep
cropping up; whether they're truly new or
just being identified is open to speculation.
to prominence, many people either have their existing
condition brought to light (aha, this is what I had all
I've had those from time to time.
along) or imagine that they have it (the med student
phenomenon, where ailments learned about become fodder
for neurotic speculation). Or as I noted in a post I lost
I've read about that.
Once in a while you read about a life-threatening
issue that gets unearthed when someone reads
something on the Internet that seems applicable.
A friend was doing just such idle reading and
found that her adoptive brother had all the signs
of alpha=1 antitrypsin disease, which has started
a whole new approach to his long-term health
issues, etiology hitherto unknown (all sorts of
respiratory issues typical of smokers, but he's
never had a cigarette of apparently any kind).
while working on it, less well-studied populations are
coming into the system, with a spike in reporting of
conditions that are endemic to those patients.
And the spread of various things to cultures that had here-to-fore had
not experienced them, like white sugar, flour, etc or chicken pox,
measles, etc to Native Americans or other societies.
has gluten, which it doesn't. A less ambiguous and less
pretentious term is "sticky rice," which is the dominant
usage except in American books on Asian cookery.
I have seen the term "stickey rice" in a number of books.
It's all around a better term.
too > ML> much > like the Maltex my parents tried foisting on us from time to > ML> time.
Likely. Could have been worse, as in Wheatena.
Mom and Dad tried that on us too, with the same reaction.
That brown sludge is worse, as it comes pre-rancidized.
Never one of my favorite cereals; I never ate it once I left home. (G)
The question arises who eats it and why.
It was in the display case - serving the purpose that
plastic models of food do in cheaper Japanese and Korean
restaurants. No sense using saleable goods for show.
Might have been a "smoke this, not that" example.
Hah, unnecessary I'd think in most cases -
the customers are better educated about the
product than the kids who tried to steal it.
If my friend had been really under my thumb,
though, who knows what I could have smuggled
through using that technique.
Not worth trying but fun to speculate about.
The point of that anecdote was to point out
the arbitrariness and silliness of the
screening system. On which, I will add, my own
safety rests dozens of times a year.
Titanium doesn't set off most detectors. Whether
the metallic thread would or not depends on the
metal, as only highly magnetic (in the common
usage) materials set off the machines.
The thread did, a gold colored one. Had to get the secondary inspection
and made sure that shirt was packed in checked luggage for the return
flight.
If it had been real gold, none of that
would have been necessary. Accept no
substitutes.
For me, the type of basil is important to how
much of it I can take comfortably. Usually I'm
better with the Asian basils versus the western
(Italian, lemon, and so on) varieties.
Sounds like they may be worth looking at.
There are many varieties of all the standard
herbs, and we've gotten used only to one of
each, most likely the hardiest, not so likely
the most interesting.
I don't go out of my way for Hain products, figuring
they're just as agribusiness as anyone else.
This isn't Hain, it's Spectrum.
Sorry to bust that bubble, but Spectrum is Hain.
I took another look, saw it in small print, on the back of the
container.
I'm not eager to line the pockets of Hain.
And get them before the birds so as well. We've got a small fig tree
in > our yeard, needs to grow a lot more before it puts out much
fruit. Steve > bought it last year--it had one small fig on it but the fig never
developed. In time, we might have enough to make preserves or fig
cake > (an Okracoke Island specialty).
It might be worthwhile to get birdproof netting.
That's a thought but right now the tree isn't big enough for it to be a concern.
Depends on how prolific it is.
Title: Sweet Fig Pickles
That's another possiblility.
Given what year it is, sweet pig pickle might
be more appropriate.
Seven Day Pickled Pork
categories: New Orleans, Louisiana, preserve, meat
Something different, had never heard of it before.
Captain Horatio's Beet Salad
Categories: starter, vegetarian
Serves: 2 to 4
6 md beets
3 bn well washed rucola or spinach
1/2 c toasted pine nuts
4 Tb pesto
olive oil
creamy balsamic vinegar
Preheat oven to 350F or 180C.
Wrap each beet in foil and roast in a pan until
a knife goes through the center with ease,
45 to 60 min. Remove from the oven and allow
to cool in the foil for 10 min. Remove the foil
and peel the beets carefully with your fingers
or a dull knife. Cut into bite sized pieces.
Place the greens to a serving dish or bowl.
Add the beets, the toasted pine nuts and the
pesto. Drizzle with olive oil and creamy balsamic
vinegar to taste. Toss gently and serve with a
crusty baguette to sop up the yummy juices at
the bottom of the bowl.
Courtnay at food52.com
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