Could be a hardship.

If we got in the triple digits of daily
traffic, that would be so.

I think those days are past.

And fine, too. I'd like to see a little more
traffic here, but not too much more. I do what
I can, with the 5 a day routine, and I discover
that doing 10 a day doesn't change things much,
so once in a while I may do that.

i've known amateur and professional service dog
trainers - Lilli's kids used to do that as a
4-H project when they were in high school. Guess
who ended up doing the lion's share of the work.
I'll have to ask her about this all sometime.

IIRC, after a 4-H kid raises a puppy for a year or so, teaching it
basics, it goes on to more advanced training from a professional. A lot
goes into training the animals, and matching them with just the right
person but the benefits are quite remarkable.

Lilli was an actual trainer as well; her expertise
was in horses, but it was my impression that she
did the finish work on the dogs, because she ended
up knowing how the placements ended up. I'll have
to ask this week when I see her.

I've seen ones that call for less bisquick, maybe 2 cups.

I wonder what the minimum amout would be. Zero?

No, you need something to hold the cheese and sausage together.

I'm going to vote for no flour or just a little
bit, maybe up to 20%. Make smallish balls, start
them off in a very hot oven, then turn the oven
off and let them finish cooking.

Might be something to experiment with.

As it turns out, that experiment has been done,
as a post to Swisher notes.

Smoky shrimp and cheesy grits

I'd enjoy this but Steve couldn't eat it. The grits, being corn,

would > not be good for him.
You could use cream of wheat instead.

GAG!

HAH!

Perhaps willingly being milked is the ideal condition; I think not.

Some people like that experience.

Perhaps. Some like being beaten, too.

Some, not all.

Not everyone likes being cheated.

True.

I almost always hate it and will remember an
incident for decades.

Usually an experience like that does linger in the memory.

For me, it's when the person "sounds nice" and ends
up untrustworthy - it's a wonder I'm not really down
on people who "sound nice."

Nope. If they won't give me what I want
when I need it, I'll go someplace that will.

Sounds fair, are they usually co-operative?

It's a crapshoot - I find that on the east coast
they're better at it than on the west coast.

Probably depends on the doctor/practice also.

No doubt, but I don't have an infinite amount
of opportunity to shop around.

OK, I'd maybe look into some other kind of cracker or cracker

substitute > then.
Or perhaps refrain from making it, which would
be my way of coping.

Most likely mine also.

I'd say that 99% of the recipes I post will
never be made by me, and for recipes in general
that I read my chances of making are even smaller.

Sounds about normal.

Especially as most of the time I don't even
consult recipes, much less follow them.

This is perhaps a setting where you'd expect
graham crakers ... but that also contains
saltines.
Title: Butterfinger Dessert *

I'll pass, IIRC, butterfingers have peanut butter in them.

So put Snickerses on top!

I'd go for Milky Way bars.

Oh, yeah, those peanuts again.

Not the peanuts themselves but peanut butter is what I object to. Also,
I like Milky Way bars betteer than Snickers bars.

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

Alexandre Dumas potato salad
categories: French, literary, starter, side
servings: 6
Ingredients

6 lg new or waxy potatoes, unpeeled
2 Tb salt
1 ts freshly ground black pepper
1/2 c dry white wine
8 Tb olive oil
1 Tb white wine vinegar
1/2 c chopped parsley
1/2 c chopped green onion or chives

Boil the potatoes in their skins in salted water
to cover until just done. Drain and peel while hot.
Slice them into a bowl, season to taste and pour
the wine and oil over them. Let them cool, then
add the vinegar, parsley, and green onions, and
toss lightly.

Serve with cold meats or chicken, or as part of a
summer buffet.

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

On 03-19-19 23:54, Michael Loo <=-
spoke to Ruth Haffly about 111 travel was crusty aga <=-

i've known amateur and professional service dog
trainers - Lilli's kids used to do that as a
4-H project when they were in high school. Guess
who ended up doing the lion's share of the work.
I'll have to ask her about this all sometime.

IIRC, after a 4-H kid raises a puppy for a year or so, teaching it
basics, it goes on to more advanced training from a professional. A lot
goes into training the animals, and matching them with just the right
person but the benefits are quite remarkable.

Lilli was an actual trainer as well; her expertise
was in horses, but it was my impression that she
did the finish work on the dogs, because she ended
up knowing how the placements ended up. I'll have
to ask this week when I see her.

I recall talking with Henry Kasten about his seeing eye dogs. He went
to the training center to train with the dog for several months. I've
met two of his dogs. The first was quite good. When we went to dinner
at a lobster house with him, the dog sat peacefully under the table for
the entire time. The second dog was not so good. We went with Henry to downtown DC in the wintertime to go to a Thai restaurant. On the way
out of the parking lot, that dog walked Henry into a snow bank. He did
park under the table in the restaurant, but growled at anyone who walked
by. Later on, we found out that Henry had to turn the second dog in.
He was fine as a pet, but as soon as the working harness went on, the
dog got very nerveous and unpredictable.

Here is an eggplant recipe that Nancy could eat :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PEAR CAPONATA - MARTHA STEWART LIVING
Categories: .msl, Relishes, Sidedish, Fruits, Appetizers
Yield: 8 Appetizers

1 cn (28-oz) peeled Italian plum
-tomatoes
1 md Eggplant
Salt
6 T Olive oil
2 t Sugar, plus more to taste
1 lg Onion, peeled and chopped
2 Cloves garlic, peeled and
-minced
2 T Capers
2 Bosc, Anjou, or Bartlett
-pears
1/4 c Currants
2 t Balsamic vinegar
Freshly ground pepper
1 Baguette, sliced and toasted

1. Drain tomatoes, reserving juice. Seed tomatoes, chop coarsely, and
set aside.

2. Slice eggplant into 3/4-inch rounds. Place on a wire rack,
sprinkle with salt, and leave to drain for 30 minutes. Rinse well and
pat dry. Cut slices into 3/4-inch cubes.

3. Heat oven to 425'. Place a 12-by-14-inch baking pan in oven for 5
minutes. In a bowl, toss eggplant with 4 T olive oil and 1 t sugar,
then spread out on pan. Return to oven; roast for 25 minutes, or
until eggplant is tender and well browned, shaking pan after 15
minutes.

4. Meanwhile, in a large saute pan, heat 1 T olive oil over medium
heat. Add onion and garlic; cook until golden, about 7 minutes. Add
eggplant, tomatoes, 2/3 C reserved tomato juice, and capers. Cook
over medium-low heat for 10 minutes, stirring occasionally. Keep warm.

5. Return baking pan to oven to heat. Cut flesh from pears in 3/4-inch
chunks. Toss with remaining tablespoon oil and 1 teaspoon sugar and
spread out on warmed pan. Roast for 25 minutes, or until pears are
tender and golden brown, shaking pan after 15 minutes.

6. Add pears and currants to eggplant mixture. Season with vinegar,
sugar, salt, and pepper. Resume cooking for 5 to 10 minutes. Add more
tomato juice, if needed, to keep caponata from becoming dry. Serve
warm on toasted baguette slices.

Martha Stewart Living/Oct. & Nov./93 Put together by Di Pahl & <gg>

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:09:42, 21 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

Could be a hardship.

If we got in the triple digits of daily
traffic, that would be so.

I think those days are past.

And fine, too. I'd like to see a little more
traffic here, but not too much more. I do what
I can, with the 5 a day routine, and I discover
that doing 10 a day doesn't change things much,
so once in a while I may do that.

I try to keep caught up every day unless there are extenuating
circumstances. If needs be, I'll "binge" for a few days to catch up
then, but try to keep writing to 20 or under per upload.

i've known amateur and professional service dog
trainers - Lilli's kids used to do that as a
4-H project when they were in high school. Guess
who ended up doing the lion's share of the work.
I'll have to ask her about this all sometime.

IIRC, after a 4-H kid raises a puppy for a year or so, teaching it basics, it goes on to more advanced training from a professional. A

lot > goes into training the animals, and matching them with just the right > person but the benefits are quite remarkable.

Lilli was an actual trainer as well; her expertise
was in horses, but it was my impression that she
did the finish work on the dogs, because she ended
up knowing how the placements ended up. I'll have
to ask this week when I see her.

Probably a lot more involved than we'd realise. When I was a kid, our
dogs learned basic tricks but nothing like what the service dogs have to
learn.

I've seen ones that call for less bisquick, maybe 2

cups. > ML> > ML> I wonder what the minimum amout would be. Zero?

No, you need something to hold the cheese and sausage

together. > ML> I'm going to vote for no flour or just a little

bit, maybe up to 20%. Make smallish balls, start
them off in a very hot oven, then turn the oven
off and let them finish cooking.

Might be something to experiment with.

As it turns out, that experiment has been done,
as a post to Swisher notes.

I'll have to check it out.

Smoky shrimp and cheesy grits

I'd enjoy this but Steve couldn't eat it. The grits, being

corn, > ML> would > not be good for him.

You could use cream of wheat instead.

GAG!

HAH!

When you have years of alternating days (from Labor Day to late June) of oatmeal and CoW, for 20 some years, it gets old fast. Over the years, I
got to the point where I could take oatmeal--with extra sugar, cinnamon
and raisins--but never again CoW. Then I had to give up piling on the
extras with the oatmeal when I got the diabetes diagnosis. I'll (very)
rarely have a bowl of it now, preferring other things for breakfast.

Perhaps willingly being milked is the

ideal > ML> > ML> > ML> > ML> condition; I think not.

Some people like that experience.

Perhaps. Some like being beaten, too.

Some, not all.

Not everyone likes being cheated.

True.

I almost always hate it and will remember an
incident for decades.

Usually an experience like that does linger in the memory.

For me, it's when the person "sounds nice" and ends
up untrustworthy - it's a wonder I'm not really down
on people who "sound nice."

Sounds like a backstabbing.

Nope. If they won't give me what I want
when I need it, I'll go someplace that will.

Sounds fair, are they usually co-operative?

It's a crapshoot - I find that on the east coast
they're better at it than on the west coast.

Probably depends on the doctor/practice also.

No doubt, but I don't have an infinite amount
of opportunity to shop around.

We try to stay local but Steve gets a lot of his care at the VA hospital
in Durham. My primary care doctor is here in WF, ortho doctor is
officially in North Raleigh but the line is just across the main road
thru the area--may as well say WF.

OK, I'd maybe look into some other kind of cracker or

cracker > ML> > ML> substitute > then.

Or perhaps refrain from making it, which would
be my way of coping.

Most likely mine also.

I'd say that 99% of the recipes I post will
never be made by me, and for recipes in general
that I read my chances of making are even smaller.

Sounds about normal.

Especially as most of the time I don't even
consult recipes, much less follow them.

I'll sometimes post what I make, but do it in a free form sort of style.
Steve has a couple of recipe programs on the desk top system that I
don't use very often any more. I did put some recipies into MM years
ago; some are on floppies from when we had the C-64.

This is perhaps a setting where you'd expect
graham crakers ... but that also contains
saltines.
Title: Butterfinger Dessert *

I'll pass, IIRC, butterfingers have peanut butter in

them. > ML> > ML> So put Snickerses on top!

I'd go for Milky Way bars.

Oh, yeah, those peanuts again.

Not the peanuts themselves but peanut butter is what I object to.

Also, > I like Milky Way bars better than Snickers bars.

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

It's the 3 Musketeers, Milky Way has more of a caramel filling.


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


... Not all questions worth asking have answers...

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

On 03-20-19 21:23, Ruth Haffly <=-
spoke to Michael Loo about 111 travel was crusty aga <=-

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

It's the 3 Musketeers, Milky Way has more of a caramel filling.

They also have (perhaps limited edition) a marshmallow filling. Not
bad.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HERBED CHEESE IN 'LITTLE DIPPER' PEPPERS - COUNTRY LIVING
Categories: .cl, Appetizers, Vegetables
Yield: 18 Appetizers

1/4 c Fresh parsley leaves
1 T Fresh oregano or tarragon
-leaves
1 T Chopped fresh chives
1 t Finely chopped hot yellow
-pepper ('Yellow Cayenne')
1 pk (8-oz) cream cheese,
-at room temperature
2 T Butter, softened
1/2 t Worcestershire sauce
9 'Little Dipper' sweet green
-or red peppers, halved
-lengthwise and seeded

1. In food processor with chopping blade, process parsley, oregano,
chives, and hot pepper until finely chopped. Add cream cheese,
butter, and Worcestershire; process until well mixed and creamy.

2. Spoon herbed cheese into large pastry bag fitted with a decorative
tip. Pipe some herbed cheese into each pepper half. Arrange on
platter. Serve immediately or cover with plastic wrap and refrigerate
until ready to serve-no longer than 3 hours ahead.

Nutrition information per appetizer-protein: 1 gram; fat: 6 grams;
carbohydrate: 1 gram; flber: .2 gram; sodium: 51 milligrams;
cholesterol: 17 milligrams; calories: 59.

Country Living/Feb/94 Scanned & fixed by DP & GG

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:44, 22 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

It's the 3 Musketeers, Milky Way has more of a caramel filling.

They also have (perhaps limited edition) a marshmallow filling. Not
bad.

Are you thinking of the Milky Way with the dark chocolate? I tried it
when it first came out, was not impressed with the filling. Now, if they
would put the dark chocolate coating on the original caramel filling,
I'd buy it in a heart beat. (G)

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

On 03-22-19 14:41, Ruth Haffly <=-
spoke to Dale Shipp about Milky Way Marshmallow <=-

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

It's the 3 Musketeers, Milky Way has more of a caramel filling.

They also have (perhaps limited edition) a marshmallow filling. Not
bad.

The antecedent for "they" was supposed to have been 3 musketeers, not
milky way. We have some of the 3 musketeer marshmallow in snack packs
we bought. Not bad, not great.

Are you thinking of the Milky Way with the dark chocolate? I tried it
when it first came out, was not impressed with the filling. Now, if
they would put the dark chocolate coating on the original caramel
filling, I'd buy it in a heart beat. (G)

I do like the midnight (i.e. dark) milky way -- but I cannot right now
say whether or not the filling is different from the milk chocolate
version.

There are some other low carb cheese things in tonight's file -- *BUT*
they use (shudder) low fat cheese. I don't know if that has an impact
on the carb rating, but it sure has an impact on the taste, and not in a
good way.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: DIABETIC CHEESE AND CHUTNEY SPREAD
Categories: Diabetic, Appetizers, Cheese/eggs, Info
Yield: 10 Servings

2 c Edam cheese, shredded
4 t Chutney
1/2 t Curry powder
2 1/2 t Milk
4 sm Green onions, chopped

Combine cheese, chutney and curry powder in a mixing bowl; beat
together adding milk slowly until mixture holds together in a fairly
smooth ball. Roll in chopped green onions. Wrap and store in
refrigerator until serving time.

Makes 10 servings Each serving = 5 teaspoons
1 protein choice
1/2 fat/oil choice
3 g carbohydrate
7 g protein
6 g fat
390 kilojoules
94 calories

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:52:07, 24 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

If Milky Way is the one with the malted nougat,
I agree. Or is that Three Musketeers?

It's the 3 Musketeers, Milky Way has more of a caramel filling.

They also have (perhaps limited edition) a marshmallow filling. Not
bad.

The antecedent for "they" was supposed to have been 3 musketeers, not milky way. We have some of the 3 musketeer marshmallow in snack packs
we bought. Not bad, not great.

OK, I misinterpreted. I've not seen the marshmallow 3 Musketeers bars,
but I don't buy check out line candy very much any more. (G)

Are you thinking of the Milky Way with the dark chocolate? I tried it
when it first came out, was not impressed with the filling. Now, if
they would put the dark chocolate coating on the original caramel
filling, I'd buy it in a heart beat. (G)

I do like the midnight (i.e. dark) milky way -- but I cannot right now
say whether or not the filling is different from the milk chocolate version.

It sort of reminds me of fondant.

There are some other low carb cheese things in tonight's file -- *BUT* they use (shudder) low fat cheese. I don't know if that has an impact
on the carb rating, but it sure has an impact on the taste, and not in
a good way.

I don't know about the carb rating but low fat cheese stays on the store
shelf when we go shopping. (G)

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


... If you're trying to drive me crazy, you're too late.

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