Gaul being easily quantifiable and with a
fairly limited vocabulary, such as you might
expect of a no-nonsense kind of guy with a
no-nonsense kind of readership.
He was a general and wrote like one. (G) Not everybody appreciates that
There is that.
kind of reading/writing tho--he didn't last too many more years after it
was written.
He had a contentious life, but his Caesardom was
I believe after he wrote the texts, so though the
length of his life was not great after that, its
importance certainly was. An amusing image is put in
my mind though: Caesar is lying on the steps of the
Senate with Brutus standing over, his sword dripping
blood, and the caption is "Everybody's a critic."
You managed to get that far, anyway, a bit
of an accomplishment.
Still comes in handy every so often; that and an extensive, ecclectic
reading background.
It takes a Latin background to understand
doctors, oftentimes.
TR is fine if you remember to tell them to lose
the rub. I suspect Outback and some of the
others might be likewise.
I've had no objection to the TR seasoning but the Outback one was too
strong. We've not been to an Outback in years; I think while we were in
HI was the last time we went.
I'm of course a little careful about the salt and
have to remember to tell them to go easy on the
rub when I order. It's become the fashion to
overseason, even at the higher-end places.
But very often younger people, just starting out, can't afford the steaks and things, ending up with hot dogs and pot pies or similar budget meals. Or they go out for fast food, which can be just as
bad.
The elders have fixed incomes by and large.
We know; we're living that way. (G)
I wonder what happens if I survive past my
money running out.
usually afford the better quality foods; it's those elderly that
live on > a below the poverty level income (and sometimes somewhat illiterate)
that you read or hear about buying/eating pet food.
Truth, though in my observation literacy doesn't
have much to do with it, the issue being as much
bad luck as anything.
Sometimes probably the mind has gone also. I know she never did it, but
with the dementia my mom had, I could see the possibility of her picking
up something that looked like canned meat, but wasn't. Usually Dad went shopping with her so the possibility of the above was greatly reduced.
Here, the cat food is only of the finest, and
I was doing dinner prep while Carol was feeding
the furry feline friends, and the food smelled
just like ventresca, I swear.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eggplant Stuffed L'italienne
Categories: Vegetables, Italian
Servings: 1
1/2 c Olive oil
1 Tomatoes, peeled, seeded
-and chopped
1 1/2 c Bread crumbs, home made
-or preprepared
1 Tuna fish, canned;-optional
6 Anchovy filets
-finely chopped
2 tb Capers; minced
Parsley and basil (optional)
1/2 c Olives, finely minced
5 Eggplants, very small or
l lg -Eggplant
1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise,
if
using the small ones and take out the flesh, being careful not to damage
the skin. Mince the pulp well and place in colander after sprinkling
with
coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant
shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of
olive oil in a large skillet. Add the well drained eggplant pulp and cook
until lightly browned. 4. Add the tomatoes and cook the mixture over high
heat until the liquid is evaporated. 5. Add the other ingredients (Note:I
do not use the tuna fish or the olives if I'm making this as a side
dish;but they would be necessary if this is to be a main dish entree.)
Cook
the mixture for 2 more minutes. Season with care as the anchovies and
capers are quite strongly flavored. 6. Fill the eggplant halves with the
mixture. there will probably be leftover ingredients to be placed in a
baking dish. Drizzle the leftover olive oil on top and bake for 1 hour.
From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods" posted by
Anne MacLellan
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