It's getting pretty close to survival food.
OK, not something worth looking into unless seriously out of other foods.
Decidedly not. But fried ... [makes kissing fingers
motion].
I wouldn't go quite that far. (G)
Yuca is in rare company in being able to range from one of
my most favorite to one of my least favorite foods, based
just on the liquid it's boiled in. Though boiled in oil
things are almost always notably better than boiled in
water ones, there are few where the disparity is as great.
Romaine? One thing about that bizarre kung pao
recipe I posted was that the greens used were
romaine, which is something the Chinese really
eat cooked (though not in a dish like that).
No, a leaf lettuce. Black Seeded Simpson I think the vendor called it,
bought it at the farmer's market.
I've had similar lettuces, but not that particular
variety that anyone ever told me.
We have a lot of bridges to cross when we
come to them.
And, all will work out, one way or another. BTW, I don't have your
e-mail address in my system.
We don't correspond often, but I think we have
a little. I'll send a message soon.
Excellent. I hope the reopened seam doesn't
hurt much.
Compression wrapping is closing it back up. It's a pain, I'd hoped to be
able to not have the knee wrapped up so much by now. Hoping that Tuesday
it will be resolved so stitches can be taken out and I can get into a
more intense therapy work out.
Is there an identifiable reason for your healing
process to be slowing? Besides plain garden variety
old age.
Is it Vitamin C specific, or is it acidification?
I.e., are you potentially a scorbutic person?
All I know is that I used to take a minimal extra C suppliment,
increasing when I had bronchitis. One time I tried cutting back after
the bronchitis was over, noticed I was getting more cogestion. Upped the intake of C and it cleared up. I've kept up a higher intake since,
increasing even more when I get bronchitis.
If it were myself, I'd experiment with cider vinegar
(no vitamins) and lemon juice (not much vitamins).
Most of the recipes I post are vaguely relevant
to the subject matter of the post. Some, like that
one, are chosen to illustrate a point, but at this
point I'm not sure what point.
A rather pointless statement. (G) Point could be that you don't care for zucchini, even in this form?
Title: Dilled Zucchini Sticks
Categories: Pickles
Yield: 4 servings
If they're dressed up in the guise of their
marginally less ugly cousins the cucumbers,
it's possible I'd find them tolerable, though
at best marginally so.
---------- Recipe via Meal-Master (tm) v8.00
Title: SWEET GERKINS
Categories: Vegetables
Yield: 7 to 8 pints
1/2 c Salt 2 ts Celery seed
8 c Sugar 2 ts Mixed pickling spices
6 c Vinegar 8 1" pieces cinnamon
sticks
3/4 tb Turmeric 1/2 ts Fennel
5 lb Cucumbers, 3" long or less Salt
Contributed to the echo by: Janice Norman Sweet Gerkins These pickles
take
4 days to make. The cucumber stems need not be removed. Wash the
cucumbers,
place them in a kettle and cover with boiling water. About 6 hours later,
drain and cover with fresh boiling water. Allow to stand overnight and
repeat process. After 6 hours, has been added. Let stand overnight. Drain
and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and
3
cups vinegar, add spices, bring to a boil and pour over cucumbers. Six
hours later, drain the syrup into a kettle, add 2 cups of sugar and 2
cups
of vinegar, bring to a boil and pour the cucumbers again. Let stand
overnight. In the morning, drain the syrup into the kettle, add 2 cups
sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six
hours
later, drain off the syrup once more, add one last cup of sugar and bring
to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup
to
with-in 1/2-inch of the top. Place jars in boiling water and process for
5
minutes after the water comes to a boil.
Source unknown
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