Yes. I suppose it would have been too much to require that a
woman's tastes in booze coincide with yours.

Our tastes do converge to some extent: we both like scotch with
sherry notes, dark rum and red wine. But she drinks her coffee

Good choices all.

strong, with cream, no sugar while I drink it medium strength,
black, with sugar. After she makes pot and pours it into an
insulated carafe to hold I always make another cup or two with her
grounds! My carafe is a blend of half first run strong and half
second run weak.

When staying with my conductor friend Bill,
we'd make a pot of strong coffee (1 Tb per cup
plus two for the pot)for the normal folk, then
run another pot of water through the used grounds
for him. He would pour it into his mug and
microwave it until it was overboiling and drink
it down like that. No taste buds, that guy.

The Earl of Dufferin was [...] a popular Governor General

And the Earl of Bufferin?

Not even a footnote in history, just a mere typo.

And, given his hard life, you might be able to
refer to Mr. Shelsby, late of this echo, as the
Earl of Sufferin'.

business arm of the Avataq Cultural Institute

Sounds worthwhile, but I've been cynicized by
the multiplicity of enterprises down here with
convincing names and wonderful mission statements
that fall down - sometimes badly - in the
performance department.

I have not checked their financials just drunk their tea and read
their website.

Nor would I expect anyone to, but as I
intimated, I'm from a less trusting world.

Sounds like some of the browny coffee-substitutish
formulas we can get here.

And their #5 blend tastes strongly of alfalfa and other grassy
things. I'm not overly impressed with that one. We only had one bag
of that particular blend. I made it tolerable by going 1:1 with some
English breakfast tea, a squirt of lemon juice and a generous splash
of cranberry cocktail.

I've had greeny-tasting tisanes and have never
been pleased with them. Chamomile is as close
as I get.

It is said that wilted leaves are hard on the stomach or even
poisonous while fresh and fully dried ones are both healthy.

it's possible that wilting causes something to be released
that gradually goes away with oxidation.

It's certainly possible. All I've seen are the same repeated
unsubstantiated claims, no studies or even first person anecdotes.

On the Internet, nobody knows if you're a
dog, or a liar or an idiot.

it was one of the highland Glens so fruity, no peat, and not
too much oak (but did have a touch of sherry)

Sounds like Glenmorangie

It was.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Working Woman's Chicken & Rice
Categories: Crockpot, Easy, Mushrooms, Chicken
Yield: 6 Servings

6 Boneless chicken breasts,
-skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
Salt and pepper to taste
1 Pk Rice-A-Roni (Chicken
-flavor)

In slow cooker put chicken breast with canned soups, salt and pepper.
Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix
Rice-A-Roni per directions on box. Put on plate and place chicken and
gravy on top.

From the files of Earl Shelsby

MMMMM
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