All right, remind me to ask you about it in September.
Nancy can do that, too. You can see that I'm
setting her up as the house archivist.
So I see... that might or might not actually work... ;)
If it doesn't work, nobody will lose much, anyway.
I'll probably remember enough to tell Ruth that she was supposed to ask
you about some things come September... (G) Let her figure out what
they were... ;)
"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"
I would prefer to get 50% of my calories from
fat, so not having one might slow me down a bit.
Maybe, maybe not... I certainly don't limit fat in my diet... and in following your good/bad example, I'm probably eating more fat than I
even used to.... ;) I didn't even have to adjust to not having the gallbladder once it was removed, just ate as I'd been eating... and
still drinking whole milk, as is still the case.... etc... I might not
be getting 50% of my calories from fat, but I'm probably at least
approaching that at times....
As we all note, my diet is way different from other
diets, and it was when I quit following my own and
started eating all sorts of fruits and vegetables
that I had that pesky heart attack thing.
... Cannibal Tip #102: First listen to sermon, THEN eat missionary.
That's only if one is a churchgoer to begin with!
I for one would be inclined to forgo the sermon.
Perhaps you'd rather the tag about the cannibal getting a taste of
religion when he ate the missionary....? (G)
Or why don't cannibals eat clowns, or why don't
sharks eat lawyers.
Particularly the ones in our sphere of influence...
But, as I noted to Ruth, there comes a point
where you just stop dealing with things.
True.... there's that pearls before swine issue.... ;)
An egotistical way of looking at things, but yes.
Maybe you should ask for omakase, letting him do
whatever he wants with whatever he's got. The AYCE
sushi is along those lines, but perhaps on a special
occasion you could tell him to prepare your meal
without regard to what it'll cost you.
Dunno if we'd ever have the funds to quite do that... :) But I did get
In fact, one can do a sort of limited omakase, where
you give the chef a dollar (or yen) limit, and he'll
do the best he can for the money.
a chance to have the dark-meat chicken Katsudon recently... and Richard
just had it yesterday... He ordered the Katsudon, with chef's choice of
pork or dark-meat chicken... Fu had the drumsticks and gladly made him
the darkmeat variety... ;) One of these days I'll try darkmeat
Oyakodon... :)
In which case you can ask which came first, the
oyako or the don.
Ordering shellfish, especially scallops, is
pretty much a leap of faith anyway.
So I've noticed... and I keep being hopeful.... ;) But do learn that
some venues aren't going to come through for me.... :)
And some surprises in the other direction, too.
There are a number of places in the Boston suburbs
where I've had darned good scallops, because they
buy good-quality frozen instead of the uninspired
fresh that one gets certain times of the year.
Two Minute Scallops
Categories: Australian, shellfish
Servings: 4
24 lg scallops
2 oz white wine
1 Tb olive oil
1 Tb marmalade (orange, grapefruit or quince)
herbs for garnish
Heat oil in saute pan, medium to high heat.
Sear scallops 15 sec per side, remove from
pan and keep on warm plate.
Deglaze pan with wine, then add marmalade
and swirl around until sauce begins to boil.
Pour over scallops, garnish with a sprinkle
of fresh herbs like chives, coriander and
tarragon.
M's note: if they're really good, they don't
need the marmalade, just a splash of lemon.
http://www.fish.wa.gov.au/wf/recipes
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