Hi Michael,

 ML> >  ML> To me, honey has somewhat different characteristics
 ML> >  ML> than even the thickest syrup, so I'd have to be
 ML> >  ML> extra careful or at least thoughtful in the adaptation.
 ML> > I know you have to cut other liquids by about a quarter cup (or
 ML> increase > some of the dry ingredients but I forget by how much. There
 ML> are other > tweaks that have to be made as well.

 ML> It's more than that - the total volume of honey
 ML> is not quite that of sugar and liquids, but I
 ML> forget exactly why or how much difference.

I'd have to look it up; I use honey in my bread making on a regular
basis but more irregularly in other things so couldn't tell you right
off what adjustments have to be made.

 ML> >  ML> > Right now we've got some SC peaches in the fridge, bananas on
 ML> the >  ML> > counter and mangoes in the hanging basket. The combo
 ML> would make a >  ML> good > fresh fruit salsa but not a butter.
 ML> >  ML> I could see a peach butter (waste of peaches unless they
 ML> >  ML> were second-rate) and a banana butter, but not a peach-and-
 ML> >  ML> banana butter.
 ML> > No, neither can I. Don't actually see a banana butter but a mango
 ML> one > would probably be tasty.

 ML> Either should be easy enough to formulate. Orange juice
 ML> might go well in either as well.

True, I don't keep OJ on hand like I did before the diabetes diagnosis.
Dietitcian said it's bad for the blood sugar--raises it too high to fast
and then crashes.


 ML> >  ML> > Somewhat different from the way I do red cabbage; I use a
 ML> recipe >  ML> from a > Bavarian cook book Steve was given when he had
 ML> a TDY
 ML> >  ML> assignment in Augsburg.
 ML> >  ML> I've made braised red cabbage a bunch of times, never
 ML> >  ML> using a recipe, but it's ended up tasting right every
 ML> >  ML> time (also, it depends on what else the meal consists of).
 ML> > I usually make it to go with sauerbraten. Seems like every fall,
 ML> when > the weather turns cool, I make it---with extras going into the
 ML> freezer > for enjoying later on, without a lot of fuss.

 ML> I discover that sauerkraut too freezes well.

Yes but we keep fresh made in the fridge. House is a bit too warm to
keep it in the crock it was made in, on the counter top.


 ML> >  ML> > Interesting, that never happened in the No Man's Land with
 ML> the >  ML> Berlin > wall.
 ML> >  ML> The area around the Berlin wall was narrow, urban, deforested,
 ML> >  ML> and uninteresting. The DMZ is over 2 miles wide.
 ML> > Berlin Wall went around the city but there was another barrier
 ML> between > East and West Germany. I don't know how wide the No Man's
 ML> Land was in > other areas but there was probably a good bit of
 ML> fencing, at least, in > other than urban areas. Probably some wildlife
 ML> in those areas also.

 ML> Probably, but I'm thinking that the vegetation was kept down.

To some extent, but hard to chop down a major forest.

 ML> >  ML> Hambak Steak
 ML> >  ML> categories: Korean, Japanese, Salisbury, German, hambagu, main,
 ML> beef > Interesting combination of cultures here.

 ML> Also English or at least Anglo-American.

Heintz not quite 57?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  MEMORY...The thing I forget with.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)