Without sand, anyway, there would probably be
deepwater crabs, which might not be as delicate
as blues, especially Maryland ones, but they
are satisfying to eat, with a much greater
ratio of meat to effort. I think it may be
time to visit Swisher again up in the thawing
north.
Land crabs have to be easier to catch, but they look disgusting.
Probably don't taste much better. They are however in the Caribbean,
so Bill thankfully won't have them handy.
I heard that they taste pretty good, depending
of course on their diet..
Ordinary, but enhanced by some drugs. I'm at my happiest working
with a 100-watt bulb at night.
A hundred watts these days can produce quite a
bit of a glow.
Plenty for just about anything I'd do, even bead work. Those 1mm
seed beads can be a bit of pain.
The newer 10- or 20-watt bulbs do well, and five or
ten of them, Bob's your uncle.
I try to do that too. The current saying is "When the going gets
weird, the weird turn pro". I need to get printing business
cards.
Tou could be like Mr. Whitekeys and say We cheat
the other guy and pass the savings on to you!
They employ the law firm Dewey Cheatham and Howe.
Not sure - I met the guy once only.
What's the morel of this story?
I chanterelle; there isn't one.
That's crimini-al.
Somebody probably did. Matzoh for the celiac crowd.
I thought that's what we were talking about
originally.
More like matzoh for the fad diet crowd.
When nonceliacs follow a celiac diet, it
becomes a fad diet.
Gluten-free stuffed mushrooms
categproes: starter, celiac, vegetarian
Yield: 10
10 crimini mushcrooms, cleaned and de-stemmed
1/2 sm onion, finely diced
2 garlic cloves, minced
1 Tb italian seasoning
1/4 c dry white wine
1/2 c cashew milk (1/2 cup water, 1/4 cup cashews blended)
1 c gluten-free breadcrumbs
1/4 c fresh parsley, finely chopped, plus more for garnish
salt and pepper to taste
Preheat oven to 375F.
Over medium heat, cook onion, garlic, and Italian seasoning
for 1 min. Dwglaze the pan with the wine. Add the cashew
milk, breadcrumbs, parsley, and salt and pepper. Remove
from heat.
Place the mushrooms on a lined baking sheet, topside-down.
Scoop 1 heaping Tb of the breadcrumb mixture into each
mushroom. Bake for 20 min until the mushrooms are cooked
and stuffing is browned on the top. Garnish with fresh
parsley and fresh ground pepper.
jealthyjulie.com via canyonglutenfree.comcanyonglutenfree.com
I can take 'em or leave 'em but realize that
we can't have clams without sea and sand.
Or crabs, better yet.
Without sand, anyway, there would probably be
deepwater crabs, which might not be as delicate
as blues, especially Maryland ones, but they
are satisfying to eat, with a much greater
ratio of meat to effort. I think it may be
time to visit Swisher again up in the thawing
north.
Land crabs have to be easier to catch, but they look disgusting.
Probably don't taste much better. They are however in the Caribbean,
so Bill thankfully won't have them handy.
Ordinary, but enhanced by some drugs. I'm at my happiest working
with a 100-watt bulb at night.
A hundred watts these days can produce quite a
bit of a glow.
Plenty for just about anything I'd do, even bead work. Those 1mm
seed beads can be a bit of pain.
I try to do that too. The current saying is "When the going gets
weird, the weird turn pro". I need to get printing business
cards.
Tou could be like Mr. Whitekeys and say We cheat
the other guy and pass the savings on to you!
They employ the law firm Dewey Cheatham and Howe.
Actually, being kept in the dark and fed effluvient is my
stock
in
trade.
I Kennett Square that with a real life.
Go off with a hen in the woods, and think about it a bit?
What's the morel of this story?
I chanterelle; there isn't one.
Somebody probably did. Matzoh for the celiac crowd.
I thought that's what we were talking about
originally.
More like matzoh for the fad diet crowd.
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