a limited batch flavor.
Maybe, but I can't see being enthusiastic
about it.
You probably would have needed some real champagne to it.
Might improve matters, but again there's
this why bother? issue.
True.
So many products to refrain from tasting,
so little time.
True. I do like some veggie burgers, but not the ones meant to
taste like meat.
The one I recall most immediately tasted like
lima bean with a side of green beans. You of
course may enjoy what you wish, but lima beans?
Some people do. I find them edible, but that's about it.
Edible with poisonous aftereffects.
Don't knock souvenir scenes for tourists. That
would have kept him off the streets, as it did
for Lilli for some time. And some of them can
get kind of good, with a bit of practice. There's
this guy Canaletto, for example.
Yeah well. For every Canaletto there are 3000 guys pushing a pencil
around. Id have preferred a wall full of watercolors by the person
in question to his eventual employment.
Canaletto was no better than some of the pencil
(well, brush) pushers. There are a bunch of them,
someone named Guardi or something, a couple Brits,
and so on, I forget, who were just about as good
but who lacked the cute name.
If Adolf had a cute name like Fleischzartmachter
maybe he could have gotten into art school and
become the Canaletto of his day instead of
something even more fearsome.
By then the seeds would have spread and your exclusive wouldn't
have
been exclusive any more.
That being the point. Though Monsanto has managed
to soak farmers for unwitting infringement
through such means as airborne pollen distribution.
They've tried at least.
They've succeeded in some jurisdictions.
gruyere, served over linguini.
Except for the pesto part, it sounds familiar.
Like I said. It probably has a name.
A nice one?
It wasn't bad.
Not "golden shining lovebird" in Duckbill Platypese?
Title: Ham and Asparagus Pasta
And not dairy free, for those who'd care.
Pasta sauces are often much improved
by a bit of dairy, though I say it who
shouldn't.
It rarely hurts, especially if it's parmesan or romano. Or cream.
What I don't understand is how people equate
Parmesan and Romano. One smells like feet, the
other like ovine meadow muffins. And when one
mixes the two, as some benighted recipes tell
you to, the result smells like feet that have
squunlched in meadow muffins.
---------- Recipe via Meal-Master (tm) v7.05
Title: Parmesan Herb Muffins
Categories: Muffins, Breads, Dinner
Servings: 4
2 c Unbleached flour 1 tb Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley
1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk
1/4 c Butter/margarine, melted 1 Large egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups. Lightly spoon flour into measuring cup; level
off.
In large bowl, combine flour sugar, baking powder, baking soda, sage,
parsley and cheese, blend well. Add butter/sour milk, margarine and egg;
stir just until dry ingredients are moistened. Fill prepared muffin cups
2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until
toothpick
inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS:
Prepare muffin batter as directed above. Using 6 cup microwave-safe
muffin
pan, line each with 2 paper baking cups to absorb moisture during baking.
Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs.
Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick
inserted in center comes out clean, rotating pan 1/2 turn halfway through
baking. Remove muffins from pan and immediatedly discard outer baking
cups. Cool 1 minute on wire rack before serving. Repeat with remaining
batter. Source: a file called BREADS.MMF
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)