Probably a bit of both--I know of only one place in town that sells
it > and we don't go there very often.
At least you didn't try it once and say "yuca."
True, but it is rather high carb.
I was given to understand that yuca (again: not yucca;
look askance at any authority that confounds the two) is
substantially lower-glycemic than potatoes and may even
have sugar-regulating abilities, or so the health nut
claim goes.
That may be true in your farmer's market, but
the generalization is risky if applied to all
such businesses, especially in urban areas. Just
let's say things are seldom what they seem.
I know, and appreciate the market here for keeping it to local vendors.
It's sad to go to a market that has been written up
favorably in the local papers and look out back and
see find stacks of boxes with cheery California logos
on the sides.
as well as given recipies to different vendors (and others), all
making > use of what's for sale. One vendor had some herb plants on Saturday; we > picked up thyme and oregano. They should be well established by late
September. (G)
I would have thought the timeline of growing
from seed wouldn't be much more than that.
Probably not but we would have had to start them indoors, about a month
ago.
I think you underestimate those herbs' hardiness.
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.
Sounds good.
We certainly hope so.
And not too far from our house.
It said "downtown Wake Forest," and anyway the Shipps
will be chauffeuring me around (that's the plan).
"Young at heart, slightly older in other places" ?
Yep, precisely so.
It's catching up to all of us.
But I'm flying from it as fast as I can.
Mentally, but not physically. (G)
Physically, too, even though mentally I know
that's most likely futile.
So a use for expired vitamin C, perhaps, if
it's the acidity that counts.
We use enough that they don't expire before being used up.
It's said that old Italian guys in Italy take
a tablespoon of vinegar in the morning for just
that purpose.
You've heard about the person who left a
box of zucchini in an unlocked car? When
they returned, there were two boxes of
zucchini.
I've heard that one before.
She admits to having had one or two failures
along the line.
It happens, sometimes the dog just doesn't quite meet the (very)
high > standards.
Apparently that is a frequent occurrence.
It's tough, but the dogs will make good pets for someone else then.
Some of them don't work out for anything, and
then the shelters have to find extremely
patient new families for them.
Cheesy Keto Sausage Balls
OK, thanks. I'd probably go for all sharp or extra sharp cheddar,
maybe > some smoked as part of the mix.
Given the elasticity (har) of definitions of
sharpness, I'd tend to agree, but a truly sharp
by my criterion cheese might not have the binding
power of a less crumbly one.
Maybe add a bit of butter?
More like a bit of beer, or, er, water.
Galaktoboureko
OK, it looks like something I'd try.
It's kind of tasty, and that pablumlike aspect
that puts you off can be rather soothing.
Now here's something that strikes me in the
same way cream of wheat does you -
Coconut chia seed oatmeal
categories: airline, breakfast, vegan, odd
servings: 2
1/2 c steel-cut oats
4 c water (to 6 c)
2 ts chia seeds
1/2 c coconut milk
1 1/2 Tb agave nectar
4 Tb water
1/2 c diced fresh mango
coconut milk (opt)
Bring 4 to 6 c water to the boil. Add oats.
Reduce heat to medium-low and simmer uncovered
25 min, stirring occasionally.
Drain oats and rinse well with cold water.
Sprinkle chia seeds over the oats.
Stir together the coconut milk, agave, and
4 Tb water. Pour over the oat mixture and
stir to combine. Refrigerate 4 hr to overnight.
Divide between 2 bowls. Top each with 1/4 c
mango and a drizzle of coconut milk (opt).
Gerry McLoughlin and Gerry Gulli, United Airlines
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