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 admit Eeyore was the only character I didn't find
unrealistic. Not that I read or watched any of the
manifestations other than stumbling through Winnie
Ille Pu.
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.
It's customary - and most prefer - to use salt
on their steaks before cooking.
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.
One adapts.
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)
As I said, it's an imperfect figure of speech.
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.
Mixed up mess of stuff, but not salsa.
Anything that's spoonable over another food or
scoopable with a scoop is salsa.
+
Whatever works best for you.
My point being that taking a broader view
makes more sense. Stealing an unattended
Probably so.
pocketbook might be a solution for someone
short of cash, for example, but it doesn't
work in the greater scheme of things.
Not a smart idea from the get go.
Sometimes, as they say, it's the lesser of
two weevils.
When someone brings me to one, I'll wander
about with curiosity and pleasure, but
buying anything, that's another matter. I did
use to get the occasional nonperishable, though,
picking up obscure classical albums with cut-out
cut-out notches, that sort of thing.
We've not seen anything like that.
They're probably a lot scarcer than before, and I
don't think they were ever that common. Plus you weren't
looking for them.
They usually don't want to think about all the damage they're doing
to > themselves. My chain smoking sister has, for the past I don't
know how > many years, has claimed her cough is "because I'm just getting over a > cold". Sorry, that doesn't fly; she wore out that excuse many years ago.
She might in fact always be getting colds or
getting over them. Why do you get all these
sniffles is the unasked question. You might
get in trouble if you asked, though.
It's definatly a smoker's cough. And no, I want to keep my head, not
have it bitten off.
Perhaps not even thinking about it is the way to go.
Tastes change. There are people alive who remember
the days when chicken was a sign of the good life.
Dad used to tell us that his mom would serve chicken for Sunday dinner
as beef was less expensive and eaten more during the week.
Until current techniques of factory farming were
invented, no doubt that was the case.
on a plate. And now the CDC is claiming that backyard
subsistence farming is the cause of the latest
Salmonella outbreak; but then I suspect the CDC is
talking through its hat this time.
Sounds possible.
When the food and drug industries are involved,
few if any are incorruptible.
was growing up; IIRC, it was usually on Saturday nights. He did
steaks > from time to time, but not as often, and usually to the point of very > well done.
Another case of tastes shifting.
His never did--steaks always had to be well done.
In general, they do - my earlist encounters with snooty
restaurant waiters were about ordering beef rare ... of
course you mean medium, sniffed thefirst one, on my I think
eighth birthday. Of course not. It's a battle I've fought a
thousand times, less frequently nowadays. Just bring me
the cow and I'll cut it off myself, cheesis.
We've done the complimentary protein route fairly often but I always made sure that both parts of the protein were in the same meal.
My solution is the easiest. Just eat plenty of meat!
There was a time when we couldn't afford to buy much meat. We'd go a
week or so on meatless meals but still get enough protein in our diets.
Veggies these days are getting more expensive than
real food.
Pizza dough
categories: bread, ingredient, Italian, American
Yield: dough for 2 14" pizzas
1 1/2 c warm water
3/4 Tb dry yeast
1 ts sugar
4 c a/p flour
1 ts salt
3 Tb olive oil
Impasto per la pizza
Mix the water, yeast and sugar. Let rest until
the yeast blooms, 3 to 4 min.
Place 3 c flour and the salt in a mixing bowl.
Add the yeast mixture and the olive oil and stir
together to form a sticky dough. Knead, adding
the remaining flour a little at a time until the
dough becomes a smooth, elastic ball, 5 to 8 min.
If you prefer to use an electric mixer, combine
the ingredients with the paddle attachment and
then change to the dough hook. Add the flour a
little at a time until the dough is smooth and
comes away from the sides of the bowl, 2 to 4 min.
Turn the dough into a lightly greased bowl and
cover with a towel or plastic wrap. Let rise for
30 min before stretching or rolling into the
desired shape.
Nick Stellino
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