Eh, it's an adventure.

That's one way to look at it. (G)

If you don't think of it that way, that's
just depressing. One of the few cases in which
I am the half-full guy.

Better to look at it with a positive point of view than a negative one.

I live that way a lot of the time but don't
see how a positive attitude is in any way
better (in a moral or even a practical sense)
than a neutral or even a negative one. Letting
a smile be your umbrella is a nice thought,
but you get wet anyway.

I'd probably have stopped around the half pound mark, especially if there was something else served with the meat.

Yesterday I had 10 oz, which was more than enough,
but that was probably because I'd salted the steak
before grilling it.

Hitting too close to your limit on sodium for the day? I'll have to

It was less salty than ham or dogs or most
things. I might have used half a teaspoon for
a 20 to 24 oz steak. It was still salty to me,
and it's true that I could have been convinced
to eat twice that were it unsalted. But
certain others like their steaks seasoned
before cooking.

remember to make sure to watch the (small) amount of salt I use in
cooking in September.

I'll remember not to marinate anything in apple
juice and corn syrup, too. We have quite a few
dietary things going on in the echo.

Just be careful of what falls in while it's open. (G)

Eh, it's reasonably full of good stuff to
start with.

OK, just don't let the nooks and crannies get over filled with junk
stuff.

Why not?

It's just one of those metaphors that is more
imperfect than most (though closed-minded is
far more comprehensible, oddly).

Sounds good - I read elsewhere about the contents of
your dish - most of it I'd go with; you can guess
what I'd have had omitted.

I know, you wouldn't have liked the squash. It went well in the mix, not really overly "squash-y" taste. The serving was good sized; I probably
could have made 3 meals of it instead of the 2 (plus giving some of the
rice to Steve) that I did.

Putting zucchini in this would make it perfect, a
quadrifecta of offensiveness if you will -

Apple salsa
categories: relish, condiment, something to offend everyone
servings: 4

2 c chopped apples
1/2 c sweet corn, fresh or frozen
1/2 c toasted walnuts, chopped
1/2 c scallions, chopped
1/4 c cilantro, chopped
1/2 jalapeno, seeded and diced
- (use the entire jalapeno for extra heat)
1 ts honey
3 Tb fresh lime juice
salt and pepper, to taste

Combine all ingredients. Cover and
refrigerate for at least 30 min.

Lime juice will collect at the bottom. If
you don't eat it all right away, store in an
airtight container in the fridge for up to
3 days. The flavors will continue to meld.

fullynourishedrds.com
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Hi Michael,

Eh, it's an adventure.

That's one way to look at it. (G)

If you don't think of it that way, that's
just depressing. One of the few cases in which
I am the half-full guy.

Better to look at it with a positive point of view than a negative

one.

I live that way a lot of the time but don't
see how a positive attitude is in any way
better (in a moral or even a practical sense)
than a neutral or even a negative one. Letting
a smile be your umbrella is a nice thought,
but you get wet anyway.

A rather Eeyore-ish outlook. (G) Guess you'll just have to work out your
best compromise between half empty and half full.

I'd probably have stopped around the half pound mark,

especially if > ML> > there was something else served with the meat.

Yesterday I had 10 oz, which was more than enough,
but that was probably because I'd salted the steak
before grilling it.

Hitting too close to your limit on sodium for the day? I'll have to

It was less salty than ham or dogs or most
things. I might have used half a teaspoon for
a 20 to 24 oz steak. It was still salty to me,
and it's true that I could have been convinced
to eat twice that were it unsalted. But
certain others like their steaks seasoned
before cooking.

Steve is the one that usually seasons our steaks before grilling them. I
don't know if he uses any salt. I'll set out onion and garlic powders 7
black pepper for him to use, but often times he will get something else
from the spice cabinet.

remember to make sure to watch the (small) amount of salt I use in cooking in September.

I'll remember not to marinate anything in apple
juice and corn syrup, too. We have quite a few
dietary things going on in the echo.

Part of the not so fun part of getting older.

Just be careful of what falls in while it's open. (G)

Eh, it's reasonably full of good stuff to
start with.

OK, just don't let the nooks and crannies get over filled with junk stuff.

Why not?

Your choice. (G)

It's just one of those metaphors that is more
imperfect than most (though closed-minded is
far more comprehensible, oddly).

Sounds good - I read elsewhere about the contents of
your dish - most of it I'd go with; you can guess
what I'd have had omitted.

I know, you wouldn't have liked the squash. It went well in the mix,

not > really overly "squash-y" taste. The serving was good sized; I probably > could have made 3 meals of it instead of the 2 (plus giving some of the > rice to Steve) that I did.

Putting zucchini in this would make it perfect, a
quadrifecta of offensiveness if you will -

Apple salsa
categories: relish, condiment, something to offend everyone
servings: 4

I can't even call it salsa with a straight face.

2 c chopped apples
1/2 c sweet corn, fresh or frozen
1/2 c toasted walnuts, chopped
1/2 c scallions, chopped
1/4 c cilantro, chopped
1/2 jalapeno, seeded and diced
- (use the entire jalapeno for extra heat)
1 ts honey
3 Tb fresh lime juice
salt and pepper, to taste

Mixed up mess of stuff, but not salsa.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Not all questions worth asking have answers...

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