Yes, we've been kept abreast of events.
So I saw, as I caught up with the messages.
He was a good correspondent and kept up the
family obligations!
Very much so. He also left phone messages for my siblings but none of
them answered back.
That's a little sad, but if you are not close, it's
not that much of a loss, to anyone, is it.
Halogenated things are among the most effective
antiseptics. They are also pretty residually
dangerous unless carefully used and carefully
disposed of.
And for supposedly allergy free, they aren't always so.
Hypoallergenic is not nonallergenic. Pretty
much nothing is nonallergenic.
Physoderm to wash her off. She came out of that looking like she had
a > chemical burn. So, it seems to be an allergy that runs in the family. I > had a similar reaction (but not quite as bad) when I had
my last wrist > surgery in 2012, same doctor. So, we'll make sure it's documented in my > records now.
But did Phisoderm have hexachlorophene?
I thought it was formulated to accommodate
people who couldn't take Phisohex (which did).
It had something in that family, not sure exactly what it was at this
point.
I see from Steve's that chlorhexidine is the
likely culprit - any consolation, it's considered
a very safe alternative, despite causing some
relatively modest allergic reactions.
But you don't always have access to a kitchen for cooking.
(G) > ML> But I'm not in such straits that I couldn't find
a kitchen if I had to.
True, there seems to be one available to you on a recurring basis.
And if not, I could search one out.
Sniff it out? (G)
Less likely - if I showed up on a cook's
doorstep based just on the aromas, the
homeowner could not be blamed if s/he
"smelled a rat."
apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.
I think 85% is about the upper end of what I would go for on a
regular > basis, anything above that as an occaisional treat. We find some of our
85 is bitterer than most people can take, but
I enjoy it. I discovered that Lindt is putting
out a 78, a nifty step-down product.
I don't think I've seen that one yet, OTOH, I've not really looked.
It's good - though I'm likely to seek out
the much commoner 70.
In his last year or two Nicholas had us
smuggle in 99 to his nursing facility.
Where did you find that?
Ghirardelli and Michel Cluizel are easily
available, and there are other fancier brands.
One could use baking chocolate for eating, but
Nicholas might have turned up his nose at that.
I'm sure there must be some in Raleigh.
I know there are; I've seen a couple on tv in various news stories.
A friend who is very Jewish retired there
recently, and he wouldn't have gone anyplace
where there weren't two temples at least.
He must be happy to be in this area then.
So this Jewish guy has been marooned on a remote
island for decades but is finally spotted and
rescued by a passing ship. The ship's officers,
interested to know how he's survived all those
years, ask for a tour of the island, which the
castaway grants. They go past his living quarters,
and the crew note that the marooned man has
developed a nice living situation, wanting for
nothing. Farther out in the jungle, they come
across a neatly kept little house of worship,
within, all the trappings of the office, a
beautifully calligraphed and illustrated Torah,
the whole nine yards. The captain, amazed, asks,
who built this? and the guy says, I did. I had
plenty of time on my hands. And then they go
deeper afield, and they come to this giant
synagogue, all done up in stained glass and
whateverall else they have, and the captain says,
and what's this? And the guy answers, with a sneer,
that's the temple I wouldn't be caught dead going to.
Hopefully you will stick around for a few more years
yet. > ML> > ML> But seldom waiting!
Time will tell.
Nope, waiting isn't my style.
Just going with the flow, along for the ride?
Or swimming upstream, as the situation requires.
Sometimes that's the best we can do.
And here, it's 20 below average now. Meanwhile, our
Antipodean friends are enjoying a return to normality.
We will probably get more seasonal temps next week. Yesterday and today didn't even get out of the 40s, yesterday barely made it into them. Jacksonville (NC) got a couple of inches of snow on Tuesday.
In the 40s now, the snow melting rapidly; we have
a few nights' slipperiness coming up no doubt, and
then I'm off to 80-degree land. I need to find a hat.
True, but it's hard to get to that level of excitement over
food. > ML> It's a > rare dish that hits that high a mark.
My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.
I don't use it either, and never found an occaision (food tasting or otherwise) that has warranted use of the phrase.
Homemade OMG Candy Copycats
Categories: dessert, Canadian, American, don't see what's so
OMG about > ML> these
Somebody has very low standards if they think this candy is worthy
of > that phrase.
The term is more charged for you than it would be
for me. The following might qualify in my view.
Title: Walnut glory cake
No, still not worthy of the phrase.
It's as close to a "miracle" food as I can
think of. It was the one and only thing that
this Japanese guy cooked, and he subnitted it
to the Pillsbury Bake-Off, saying that if he
won he would use the proceeds to visit Japan,
which apparently he hadn't seen since the War,
before he died. So he got best in class, and
he went, and he died. When my sister made it,
it wa the best cake I'd ever had, and there have
been few if any to rival it in the last 50 years.
The flourless chocolate ones come close, and my
interpretation of that same recipe (sometimes
made with filberts for the walnuts) is almost
good enough, sort of Mickey Mantle to the
original's Babe Ruth.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Flourless Chocolate Mousse Cake
Categories: Cakes, Chocolate
Yield: 8 servings
6 Eggs
1/2 c Sugar
1 lb Semi-sweet chocolate; melted
1/4 c Strong coffee
1 ts Vanilla extract
In a medium bowl place the eggs and sugar, and beat them together for
3 to 4 minutes, or until eggs are light in color.
Add the melted chocolate and coffee, and stir them in until the
mixture is smooth.
In anther medium bowl place the heavy cream and whip it until it is
stiff. Add the vanilla and stir it in.
Gently fold the whipped cream into the chocolate mixture.
Preheat the oven to 350 F.
Pour the mixture into a buttered 9" springform pan. Place the pan in
a baking dish that is half filled with hot water. Bake the mousse
cake in the water bath for 1 hour.
Turn off the heat and let the cake sit in the oven for another 15
minutes.
Remove the cake from the oven and let it cool for 30 minutes.
"This is a wonderful, dense, almost brownie-like cake. Sprinkle on
some powdered sugar and serve it with vanilla ice cream. YUMMY is
the word!"
Source: California Beach Recipe - by Joan and Carl Stromquist ISBN:
0-9622807-3-9 Typed for you by Karen Mintzias
MMMMM
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