unrealistic. Not that I read or watched any of the
manifestations other than stumbling through Winnie
Ille Pu.
My first year Latin teacher made reference to that book but AFAIR, she
never brought it to class. I finally read the WtP books my freshman year
of college, over one of the breaks when I stayed at school.
It wasn't really a first-year book, as I recall,
as it had a very advanced vocabulary.
It's customary - and most prefer - to use salt
on their steaks before cooking.
So there's probably some salt on the steaks we cook. My dad probably
used onion salt and pepper.
One issue I have with the midrange steakhouses
that I like and can afford is that they use
something like onion salt and pepper at the
very least on their meat. Sometimes they go so
far as to use a Montreallike seasoning.
Sometimes I forget to tell them to hold it.
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.
Yes, and sometimes end up eating better than when we were younger.
Depends on what you mean by eating better; there used
to be news stories about elders buying dog food
because they couldn't afford real food - but now, I
found shopping with friends with cats, cat food costs
more than burger meat or chicken! As far a eating
more healthily, it's hard to sat what that means.
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 > ML> > stuff.
Why not?
Your choice. (G)
As I said, it's an imperfect figure of speech.
So let it go at that.
Neh, part of my role in life is to challenge
factoids and truisms. And witty statements
that don't make any sense, though I am guilty
of perpetuating some of these.
Anything that's spoonable over another food or
scoopable with a scoop is salsa.
I know, technically it is but this didn't look like anything I'd
consider worth spooning or scooping.
With some tweaking it might have been made usable.
Of course, one can say that of about any recipe.
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.
Depends on what follows the initial act.
In the case I mentioned, getting away with it
might be the short-term followup, in which
case there might be incentive to contine in
that line of work forever. Not everyone is like
Zimmern, who blasted himself out of a life of
drug addiction and crime and made sonmething at
least interesting and entertaining of himself.
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.
No, I wasn't nor, most likely will, even now.
On the other hand I may, even though I don't
have any device that plays records, tapes,
moviecassettes, or CDs.
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.
Basically that's what I'm doing. Just know that some day we'll get the
news that the smoking has caught up to her.
Who knows. No sense hoping for that day either.
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.
He never said when/if his mom switched to anything else and can't ask
him now.
When the food and drug industries are involved,
few if any are incorruptible.
And we reap the consequences.
But some of them get away with it forever, see
above. But I understand the attorneys general of
a number of states are fighting pricefixing among
the drug companies, which is a start.
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.
But that's been in larger towns/cities--Dad was raised in a town near Buffalo, "saw the world" (Pacific theater) in WWII/Reserves until 1950
and then settled in a small town (population about 800). He had the
small town (well done) meat and potatoes view of food for pretty much
his whole life.
Though in other countries with perhaps smaller
distances to cover the trappings of civilization
- both good and bad - can be found scattered
over the countryside.
Veggies these days are getting more expensive than
real food.
They are real food, IOurO.
See recipe in next post - it's too long to
append here comfortably.
AZ Canteen gazpacho
cats: vegetarian, soup, celebrity, baseball
servings: many
3 lb tomatoes, peeled and seeded
2 cucumbers, peeled, halved, seeded, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm red onion, coarsely chopped
4 garlic cloves, chopped
1/4 c chopped parsley
6 basil leaves
1 ts dried basil
1 ts dried oregano
1/2 c extra-virgin olive oil
1/4 c red wine vinegar
1 1/2 Tb Worcestershire sauce
2 Tb fresh lemon juice
1 Tb Tabasco
46 oz tomato juice
salt
freshly ground black pepper
h - garnish
Finely chopped yellow bell pepper
snipped chives
parsley leaves for garnish
Toss the tomatoes with the cucumbers, green pepper,
onion, garlic, chopped parsley, fresh and dried
basil, oregano, olive oil, vinegar, Worcestershire
lemon juice, and Tabasco. In a blender, puree the
mixture in batches until nearly smooth. Transfer
to a large bowl. Stir in the tomato juice and
season with salt and pepper. Refrigerate 4 hr to
overnight.
Season the soup again if necessary and transfer
to bowls. Garnish with yellow bell pepper, chives
and parsley leaves and serve.
The gazpacho can be refrigerated for up to 2 days.
Andrew Zimmern
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