Borders are funny things, especially in hotly-contested
Europe. China in a way was luckier, being mostly unified
for a very long time, though the outlying areas have
always been disputed, as outlying areas always are.
Europe was a long time organising into countries--lots of city-states
and territories until well into the 19th century.
And is still in that same flux.
what the > general consensus/amount of leftover food, is that we could go to the > Italian place on Sunday.
Sounds good. One thing about leftovers is that we
all like to be generaous and so make more than we
ought, with the inevitable result.
That's part of the fun of these events--how well can we shoe-horn things
into the fridge? (G)
I still think curbing our generosity from the
start is practically speaking the way to go.
Very few conditions are so acute as to justify
messing with a schedule, which would likely cause
disappointment and depression that would be a risk
factor in itself.
Yes, and the doctor was good about working around things like that.
After I got the diagnosis, he postponed surgery until after we made a
trip up to NY and attended our first picnic--at the Shipp's in MD, in
2007.
I'm presuming that you would have gone doctor
shopping if that were not the case.
As above, no sense stressing.
No, and as of the check yesterday, he's still satisfied with the
rate of > progress. Said that I can come in, in 2 weeks now.
All the better.
Very much so!
I used to go from LA to Fresho, and the LAX airport
being so huge, the taxi and wait time was far longer
than the flight, with the joke made more than once
from the cockpit, we're on our way driving to Fresno.
Probably seemed like it at times.
No doubt the pilots had heard the complaints
before and were trying to defuse the situation
with humor.
You could have looked like a New Guinea headhunter or
something if you'd used lots of that paint.
Or a member of the rock group KISS.
A group I never saw nor had the desire to
see or hear. Of course, I never had the urge
to encounter New Guinea headhunters, either.
For their offspring. If you have someone else to
protect, sure.
It works. (G)
Species preservation, I guess.
Probably so.
Nobody wants to see one's offspring damaged,
and the instinct is strong enough to make a
parent (of many species, not just ours) be
willing to sacrifice all if necessary for
their sake.
Remember > "FOTR"? He was a milk man--sold cups of it door to door in town.
Fiddler, as most of those things, was a pipe dream.
Semi in the range of possibility tho.
We've gone a goodly distance from the American-style
farm with lots of goodies at the fingertips to a
landscape where the milkman is the lucky one.
Title: Quick Sally Lunn
4 c Cake flour; sifted
I'd sub whole wheat pastry flour.
My only concession to the healthiness thing has been
to avoid brominated flour, though the noodles I made
a few days ago used the stuff, because it was all that
was available.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sourdough Bread
Categories: Breads
Servings: 3
6 c Bromated Flour
1/4 c (See note Below) Sugar
1 1/2 ts (Or Less) Salt
AFTER COMBINING THESE THREE
-INGREDIENTS ADD,
1 c Of Your . . . Sourdough
-Starter
1/2 c (We use Puritan Canola) Oil
1 1/2 c Warm Water
QTY MEASUREMENT PREPARATION INGREDIENT
Keep starter in refrigerator except after feeding. Feed starter every 3
to
5 days. To feed, remove your glass container from the refrigerator, mix
the above "TO FEED STARTER" ingredients, and add to your starter and
stir.
Leave the starter out of the refrigerator un-covered for 8 to 12 hours.
Return the container to the refrigerator for 3 to 5 days before feeding
again. Initially I suggest that you feed the starter at least two times
before you make your first batch of bread. (Just to build up your supply
and allow it to work well.) To make bread, take the starter out of the
refrigerator and stir well and measure out one cup of the starter.
Return
the container to the refrigerator (cover the container lightly - we lay
one
of those small styrofoam (sp) bowls on top of the container). Mix the
dry
"TO MAKE BREAD" ingredients, then add the cup of starter, oil and warm
water. Mix with a wooden spoon. The dough will become stiff, but
continue
till you have a nice ball of dough and all the dry flour has been
absorbed
into the ball of dough. Knead the ball in the pan 5 or 6 times. Then
place the dough in another bowl (that has been sprayed with Pam). Turn
the
dough over so that both sides have received some Pam on it. Cover the
bowl
with a dish towel and let the dough double. Have patience, cause it make
take several hours, or overnight, plus, before the dough doubles. (In
the
summer time we put ours out in the garage after we make it up about 9 PM,
and the next morning it has really blossomed (more than doubled), but in
south Texas it gets some hot from May to October. The key is patience!
Don't sweat it, it due course it will double, or more. After doubling,
turn the risen dough out on a floured surface and knead (is it knead or
kneed - who cares - you know what I mean anyway) it sufficiently to
remove
most of the air bubbles. Divide the dough and place in bread pans that
have
been sprayed with PAM (or whatever) or use the new type that are
non-stick.
Let the dough rise again until above the edge of the bread pan an inch or
two. Again, have patience with the rising - it will make it! A
suggestion
would be to always place the dough in the warmest place you can find, but
don't put it in the oven with the light turned on to create some warmth -
cause it will develop an undesirable crust on top. When risen
sufficiently,
heat your oven to 350 degrees, put the bread pans in and set the timer
for
20 to 25 minutes (depending on your oven). I would look at it after
about
20 minutes, and if the bottom of the loaf is lightly browned, take 'em
out.
We then take the loafs out of the pans and set them on wire racks on your
counter and lightly brush the top of each loaf. This makes 3 nice
loaves.
The dough will also make about 24 nice biscuits.
Divide the dough into balls twice the size of a golf ball, and flatten
out
with the palm of your hand, then fold over and lay in a pan with about 2
inch sides. Let them rise sufficiently and bake as above. Usually the
biscuits only take 15 to 17 minutes.
TO MAKE OTHER TYPES OF BREADS, ADJUST BREAD RECIPE AS FOLLOWS:
Wheat Bread: 4 Cups Bromated Flour + 2 Cups Wheat Flour
Oatmeal Bread: 6 Cups Bromated Flour + 1 Cup Oatmeal Flour
Raisin-Cinnamon-Nut Bread: Add 1 Tbsp Cinnamon, 1/2 Cup Chopped Nuts
(Walnuts or Pecans) and 1 Cup of Raisins.
NOTE REGARDING SUGAR IN BREAD MIX:
When making our bread dough, (not when feeding the starter) we use one
packet of "Sweet One", low calorie sugar substitute - instead of the 1/4
cup of granulated sugar. "Sweet One" comes in a box of 50 packets. If
you
cannot find it call 1-800-544-8610 (Took this off of the box). We like
it
cause it seems to be the only sugar substitute that you can use for
cooking.
To soften the bread crust, brush the top of each loaf with margarine.
From Ed Schwing
MMMMM
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