There was a Weir book on the shelf at Rosemary's, and I
read part of it - it went into details I wasn't interested
in and didn't have enough stuff on what I was, so I put it
down (the alignments of my interests accord pretty much
with the stereotypical boy/girl spectrum).
The first time I picked up the book on QEI, I didn't really get into it.
A couple of years later the timing was right to give it another try and
I really enjoyed it. Possibly, having read other books set in the same general time frame, it just "read right". I'd rather read a book like
that than some of what passed as literature.
As you might guess, my tastes would run more toward
the academic side than the literature side.
I wasn't subjected to the starving children in China
propaganda.
I wasn't either but we still had to eat what was on our plates. My mom
used to use a WWII saying, "Eat what you can and can what you can" but
And not chuck what you would?
Reminds me that I always thought that the children's
saying/riddle How much wood would a woodchuck chuck chuck
if a woodchuck could chuck wood would be more more
euphonious if it were How much wood would a woodchuck
chuck chuck if a woodchuck would chuck wood - and more
prosodic if it were How much wood would a woodchuck
chuck chuck if a woodchuck could and would chuck wood.
Trochaic tetrameter, I think it's called.
that didn't involve what she'd put on our plates. She did do a lot of
canning however, from the gardens Dad put in every year as a way to save
on the family's winter vegetable purchases.
What did your garden grow? Peas and greens and
lima beans and tomatoes all in a row?
me. Perhaps crackers, peanut butter, and squid?
I'd most likely try the crackers, have eaten squid (as calamari and
in > fish stew) but will take a pass on the peanut butter.
That was referring to a tagline of Nancy's - the
question was how and whether to make it come to life.
Some things are best left undone. (G)
I thought that would possibly be an okay dish,
sort of like the Sacerdotes I made at one of the
echo picnic - a soft squishy exterior and a hard
heart (some kind of potato fritter with a tamari
almond inside)(it was a joke).
?? In this case it's been a royal pain.
Sorry to hear that.
Eh, it's an adventure.
In frustration?
One takes the bitter with the sweet. Or, if one
is Weller, the bitters with the sweet. Or, if
you're me, the bedroom with the suite.
Or, none of the above.
You know what they say about whisky, it's better
with the peat.
The honey or sugar may well have helped. I presume it finally filled
in?
Did you see his reply in which he said that they
actually did use the stuff?
Yes, I did. It would be interesting to compare notes but this isn't the
place for it.
It would be sort of off topic but not so that it
would be moderatable. If you hadn't noticed,
quilting and music are not on topic either.
It's pretty certain that in that city they haven't
gotten to the 20th century yet in many respects.
That was not a misprint.
IOW, not my first place to consider for travel any time soon.
It's one of those destintions like Nigeria or North
Korea or Mount Cleese, where you go to be able to say
been there, done that.
Defenseless but able to strategise a good diversion.
Sacrificing the old for the sake of the young is
a time-honored strategy.
Hopefully the old has passed down wisdom to the young before passing
away.
You learn by example - the chicks see their mother
devoured by the fox, and then they go off and do it
themselves when they've grown up. As I said, I don't
give wisdom much credit.
Yeah, but for that recipe and most recipes I make
white flour is a given.
We can get some, but somebody will take it home.
Dale and Gail, I nominate you. Unless Sean
wants it.
We'll see. (G)
Free ham?
OK, I thought we were talking white flour and sugar as give aways.
Oh, that was a reference to a joke that, even if it
does revolve around food, is offtopic by reason of
being racist and religionist. Pity, it's kind of
funny and is very short, plus it's usually told by
people who are lampooned by it.
We keep it loosely covered in a glass jar (glass top to the jar as
well) > and try to use it on a regular basis.
Yeah, the barrier against having alien spores fall
in seems to be important.
Don't want your sourdough to turn on you. Steve used ours the other day
to make cinnamon rolls with raisins and pecans in the filling. Now it's
back in the fridge, awaiting the next great baking venture.
Better that the sourdough turn on you than your dog.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jansson's Temptation
Categories: Potatoes, Swedish
Servings: 4
6 md Sized potatoes, peeled and
-cut into 2x1/4 inch strips
-2 tbsp butter
2 md Size onions, thinly sliced
1 3-1/2 oz can Swedish anchovy
-fillets
1 ds Of pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half and half
Preheat oven to 400F. Keep potato strips incold water to prevent
discoloration. Melt 2 tbsp butter in skillet and add onions; cook until
soft but not brown, about 5 minutes. Pat potatoes dry. Arange layers of
potatoe, onion and anchovies in a greased 1 1/2 to 2 quart baking dish.
Begin and end with potatoes. Dot casserole with butter and sprinkle with
pepper and bread crumbs. Pour cream around the casserole. Bake in the
center of the oven until the potatoes are tender and most of the liquid
is
absorbed, about 45-60 minutes. Serves 4-6.
Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)