>  ML> We've run this reel a bunch of times.
> So, as you see, a lot has been chopped out. If you're OK with it, we may
> as well end the thread.
>  ML> By the time you've pulled your phone out and taken
>  ML> a picture, it's likely too late. Better to know
>  ML> beforehand what poison ivy looks like - back in my
>  ML> youth, most 5-year-olds knew it already.
> Leaves of three, let it be. I've never gotten into it--don't think there

It's more an odd number of leaves mostly of the same size with 
one at the apex and pairs down the stem. One other notable 
feature is that the leaves tend to be quite shiny. They also
color nicely in the autumn.

> was any around the property where I grew up. We also had the run of
> neighbor's land and the NYS owned mountain across the street but still
> never encountered the stuff.

Odd. as it's ubiquitous. Perhaps you're not a sensitive
and are lucky. I've no idea what proportion of the
population is sensitive.

>  ML> An ounce of plain has 7 carbs; candied might be up to 9,
>  ML> according to eatthis.com. The sparkpeople nutrition
>  ML> estimator seems useless, though.
> I'm still not going to eat them if I have any choice in the matter.

So sweet potatoes are your zucchini?

>  ML> the same piece of pie adds >  ML> a
>  ML> >  ML> > different flavor note, but just as good.
>  ML> >  ML> I'd pass on both of those combos.
>  ML> > What about with warm milk (or milk substitute) for breakfast?
>  ML> That sounds disgusting.
> It's really good! Steve's mom served it to him when he was growing up so
> he suggested it to me when I made my first pie. I had somewhat the same
> reaction you did........................until I tried it and liked it.

I don't think I'd get past the smell of the warm milk.

>  ML> > And let her know she needs to check the drawer before cutting up
>  ML> another > onion?
>  ML> I've been there averaging a week per month. If the leftovers
>  ML> are from shortly after I leave, they're likely to be dead by
>  ML> my return. Otherwise, a week or two, sometimes more, I can
>  ML> salvage.
> I keep them about a week, maybe two, depending on how fast I'm using
> onion. I did find that uncut onions, put in the fridge for a few days,
> tend to be less potent on the tear gas when cut.

But if you bring them back to room temp, some of
that comes back.

>  ML> >  ML> I'm still not sure where that split happens, or
>  ML> >  ML> what does it.
>  ML> > All that was continued in this message was the above line.
>  ML> I'm not going to worry about it, just wonder mildly where
>  ML> along the line the truncation occurs.
> Just thought I'd give you an idea with that message.

It's still opaque to me.

>  ML> >  ML> >  ML> Eve Arden's Divine Dill Dressing
>  ML> >  ML> > Somehow it doesn't sound as divine as the title indicates it
>  ML> should. >  ML> (G)
>  ML> >  ML> Things seldom do.
>  ML> > True.
>  ML> Thirsty lambs run foxy dangers; dogs are found
>  ML> in many mangers.
> Huh?

 Things are seldom what they seem,
 Skim milk masquerades as cream;
 Highlows pass as patent leathers;
 Jackdaws strut in peacock's feathers.
 Black sheep dwell in every fold;
 All that glitters is not gold;
 Storks turn out to be but logs;
 Bulls are but inflated frogs.
 Drops the wind and stops the mill;
 Turbot is ambitious brill;
 Gild the farthing if you will,
 Yet it is a farthing still.
 Though I'm anything but clever,
 I could talk like that for ever:
 Once a cat was killed by care,
 Only brave deserve the fair.
 Wink is often good as nod;
 Spoils the child who spares the rod;
 Thirsty lambs run foxy dangers;
 Dogs are found in many mangers.
 - Gilbert & Sullivan, H.M.S. Pinafore

>  ML> Lipton vegetable dip w/fat free sour cream
>  ML> categories: appetizer, dip, useless
> Live dangerously--go full fat sour cream. (G)

Well, exactly.

Brill with anchovies, cream and rosemary
Categories: British, fish, dairy, main
Serves: 5

5 brill fillets (120 to 150 g in total [sic]), skin on
1 Tb extra-virgin olive oil
8 to 12 anchovies in oil
1 to 2 dried chiles, deseeded and sliced
8 garlic cloves, peeled and thinly sliced
4 to 6 rosemary sprigs, leaves only
2 thyme sprigs (optional)
75 ml double cream
salt and freshly ground black pepper

Season the brill fillets well with salt and pepper. 
Heat the oil in a large nonstick frying pan over 
medium to high heat. When it's hot, add the brill 
skin-side down. Fry for 4 or 5 min, or until the 
fish has cooked at least 3/4 of the way up its edge.
Remove the pan from the heat and use a spatula to 
remove the fish to a plate. 

Return the pan to the heat and add the anchovies, 
chiles, garlic and rosemary, and the thyme, if using.

Stir for 2 or 3 min until the anchovies start to 
break down and the garlic and rosemary smell fragrant, 
then return the brill to the pan, this time skin-side 
up. Give the pan a shake, then add the cream along 
with 2 Tb water and bring the liquid up to a simmer. 
Cook 4 min or until the sauce is thick and bubbling. 
Give the sauce a taste and adjust the seasoning if 
you need to. Remove from the heat.

Place one piece of fish on each plate, spoon over 
some sauce and serve straight away with good rustic 
bread and a dressed green salad, or with buttery mash 
and steamed purple sprouting broccoli.

after Gill Meller via guardian.co.uk
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