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.
I've not had it but fried so can't argue one side or another.
Stick with that and you'll be good.
I will, but those times I've had it have been few and far between.
Availability as well as preference no doubt.
sometimes wonder about how committed the
growers are to the culinary characteristics
of what they're producing.
When we told her what we were going to use it for, she reccommended we
use the Black Seeded Simpson. She cooks for her family the same things
that she sells at the market so she is always able to suggest the best
of what she has for your particular dish.
That is a sign of a good commerce person.
Caring about - even knowing about - one's
merchandise seems harder to find these days.
I've sent you a note to an earthlink address about
hotels; hope you get it. Edited to add: yes.
So now you can start making tentative plans. At least that time of year, reservations shouldn't be too hard to come by.
I've teamed up with the Shipps to make pretty
final plans and am pleased to say that we'll be
at a place that claims to have a full kitchen
in downtown Wake Forest.
Overall, it's doing well for the time post surgery. The allergic
rash > did slow things up a bit, plus, as you said, old age--my skin isn't as > elastic as it used to be.
Ah. I find I'm still fairly flexible on some axes
but stiff as a post on others. My healing ability,
however, is much compromised.
"Young at heart, slightly older in other places" ?
Yep, precisely so.
If it were myself, I'd experiment with cider vinegar
(no vitamins) and lemon juice (not much vitamins).
The tablets are not a problem for me.
It's not so much the problem as a wonder whether the
benefit is specific to the vitamin.
Vinegar or lemon juice would both work, just a matter of which you would prefer.
Tablets being easier for someone on the go,
it seems.
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.
It would be fun to see how many "copy cat" pickles one could make,
using > zucchini instead of cucumbers. (G)
Fun in a "let's laugh at Michael sort of way."
No, it's one way to use up an overabundance of zucchini.
Best way to avoid an overabundance of zucchini:
don't plant it in the first place!
+
Thanks. I figure that there are a few of us who
through our participation, habits, and rituals
keep this echo going. Most of the time I think
it's worth it.
I'd miss it if we had to fold--would have to come up with an alternative
way to keep up with each other.
Yeah, that's kind of the way I feel too. We've
had people offer to turn us into a mailing list,
but that's private private and doesn't offer even
the hope of fresh blood.
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.
It's the instilling of the unquestioning obedience
that is so impressive and would appear to be so
difficult.
That would be harder in some dogs than others.
I talked to Lilli, and she did some specialized
work after the kids completed their 4-H project
requirements, but before the academy where the
animals match with their new owners.
She admits to having had one or two failures
along the line.
together. > ML> I'm going to vote for no flour or just a
little > ML> > ML> 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.
I don't recall seeing it, wonder if my system hiccuped.
-------original to Swisher-------
So I was wondering about flour-free sausage
balls, and everything I found on the Web had
wheat substitutes (gluten-free Bisquick, nut
flour, which might be good, and so on) until
I spotted this one.
Cheesy Keto Sausage Balls
categories: low-carb, dairy, meat
yield: 24
1 pk breakfast sausage
1 c sharp cheddar, shredded
1 c mild cheddar, shredded
1/2 c grated parmesan
1 egg
Preheat oven to 350F.
Using your hands, mix all ingredients in a bowl.
Scoop out mixture by rounded tablespoonfuls and
roll in to 1" balls.
Place on a parchment paper or foiled cookie sheet
1" apart. Bake for about 15 min or until done
through. Tops will start to brown and look dry.
Let cool and enjoy!
moscatomom.com
-------end original to Swisher-------
I've made a repectable facsimile of galaktoboureko
using CoW, cream, and eggs.
Not sure if I'd try it or not.
Beware, you might find a potful of it in
your kitchen, unless you absolutely banish
it to the backyard with the beer.
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.
Put it this way - to say people are not always
completely upfront is an understatement.
Quite so.
Yecch - it dredges up some fleeting memories
of treacheries past; one lives through them,
and the feelings dull, but they can come back.
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.
That's plenty local. You could do it on a horse.
If I had one. (G)
Shank's mare?
I'll write up recipes when encouraged to do so,
but usually it's a slow recitation with frequent
pauses when I have to figure out what I did. Usually
it's oretty decent, but once in a while I get
challenged - "you sliced up a carrot," and I'll
pause and say, uh, guess I must have.
And, some recipies I'll sit down/write out without pausing to think
about what I do/what goes into it.
The recipes I find useful don't have measurements.
It's the 3 Musketeers, Milky Way has more of a caramel filling.
Well out of my epertise - I have them, mostly
the miniatures, when at friends' houses, such
as Gail and Dale's.
We've bought them for trick or treaters and ended up with left overs but usually not bought them for ourselves. Used to buy the Hershey's mini assortments--Steve would tell the girls to save the special darks for
me. (G)
They have bags full of Special Dark, which are
of course the best of their offerings, but guess
what - they have milk in them! Not enough to
bother me now, but plenty to cause me distress
when I was at my most intolerant.
Title: EASY MILKY WAY PIE
Categories: Pies, Desserts, dubious
Different.
---------- Recipe via Meal-Master (tm) v8.02
Title: CHOCOLATE CURLS
Categories: Information, Garnishes
Yield: 1 article
HERSHEY'S Milk Chocolate Bar
-OR-
SPECIAL DARK Bar
-OR-
Unsweetened Baking Chocolate
HERSHEY'S Milk Chocolate Bar, SPECIAL DARK Bar or HERSHEY'S Unsweetened
Baking Chocolate
The secret to successful curls is chocolate at the proper temperature,
slightly warm but still firm. On a warm day, room temperature might be
fine. Place unwrapped chocolate bar on cookie sheet. Place in cooled
oven until warm. (Or place in microwave oven on HIGH (100%) 30 seconds
or just until chocolate feel slightly warm) With even pressure, draw
vegetable peeler along underside of chocolate; a curl will form.. Use
wooden pick to lift curl onto wax paper-covered tray. Refrigerate until
firm. Use side of b ar for narrow curls. Use width of one or tow blocks
for medium-size curls. Use entire width of bar of large curls.
NOTE: Ch
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