We'd probably understand a good bit of what the medical people would
say > but she has the knowledge to ask if "would this be a better option?", as > needed.
An extra pair of ears is said to be a good thing.
Usually so, especially when one set of ears doesn't hear that well.
Hearing is not irrelevant, but listening is the
crucial thing.
Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.
Not Allegany or Mohawk?
Nup, it was a DC-4 or -6.
When we were over Greenland, the pilot told us to look out the
windows; > had a good look at the island with lots of snow (this was early July) > still on it.
It's likely that Greenland has white stuff over
much of it all year.
It was an unexpected treat to see the island tho, never had a flight
where it was pointed out to us before. I think all but one flight
previously had been night flights tho.
As I recall, the ghostly aura of Greenland at
night is kind of cool in the summer; that
remembrance might be colored by its remoteness
- it was quite a long time ago I learned to
sleep on the airplane.
And other times you can do the "push aways" without a guilt trip.
The stuff has to be pretty nasty before that
happens, though.
Either nasty or a strong dislike will make me push away, fast.
I try to avoid finding such things on my plate
in the first place.
Pack the sun screen and a hat. We might get up to the 70s by
Friday > ML> but > then cool back down to upper 50s/low 60s.
Sunscreen, no. Hat, probably not - when I packed my bag,
I spake too soon. The other day it was forecast
to be be partly cloudy and 85, no sweat, and it
turned out to be full sun and 91. I got a bit
more pinkly than I'd like.
Better to have and not need, than to not have and need.
There's a case when the wants were less endless
than the needs!
New Zealand" on it. Swisher suggests that it's probably
not a good idea to wear it at present.
No, unless you're wearing it in sympathy.
Which I would be.
But people might not interpret it that way.
How else would they interpret it?
Governance being what it is, the state has an
interest in getting involved, but it also has an
interest in not getting involved.
One of these arguements where either side can be equally right or
wrong.
Or neither is either.
Also a valid point.
It is, but when claiming authenticity, it behooves
one to be authentic, which with southeast Asian
food generally involves cooking stuff that your
average American can't eat.
Their heat tolerance is much higher than the average American's.
But to claim authenticity they should at least
be prepared to deliver.
Then dumb it down for those that want the taste but no heat.
I'm a bit of a purist for that; restaurants of
course are tempted to cater to the bottom line,
but they should at least be a little ashamed
when they go too far in that direction.
Pig ear stew
categories: offal, main, they weren't serious
servings: 6
M's notes. Saute vegetables first. Julienne the ears
and don't throw out. Use smoked pork shoulder or
similar instead of tenderloin. This need not be a
joke recipe.
Had to smile at this one--our younger daughter used to buy pig's ears
for our cocker spaniel. Never would have thought of them in a stew.
Those might be fine but would require extra
attention, having been prepared especially to
stand up to canine teeth. Perhaps the sledgehammer
treatment would be helpful. On the other hand,
Clean Dave once got a pack of dog treats made out
of duck parts, and we tried them as is and found
them rather enjoyable.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jerky
Categories: Appetizers
Servings: 1
Meat;(beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Gebhardt Chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2
to
4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why not
specify a dirty shaker? Might make it more authentic!)
Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix
over it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate. From:
Wesley Pitts From Anne MacClellan disk 7/24/93
MMMMM
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