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From | To | Subject | Date/Time | |||
Ruth Haffly | MICHAEL LOO | 592 was weather was |
June 28, 2019 1:49 PM * |
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Hi Michael, ML> > ML> > ML> my frame of mind at the moment are modestly relevant. ML> > ML> > IOW, a number of factors, any of which can vary at the given ML> time. > ML> As it is with most of life. As a general rule, though, ML> > You forgot "phase of the moon" in your list. (G) ML> Which at least is reasonably predictable. Same with old Faithful in Yellowstone. It's reasonably predictable now, not totally, as it was before an earthquake hit the area some years ago. ML> > ML> feed me my meat without much if any sauce. ML> > I understand; I usually don't use much, if any on most meats. ML> We're in a society where the proteins are reasonably fresh ML> from reasonably young animals. I have in fact had (and of ML> course avoid) meat that is gamy enough to cry out for the ML> boldest condiments available. I don't recall having any really "gone off" meats either. Probably one bite and I'd not eat any more if ever they were to cross my fork. ML> > ML> > Good place for a long nap? ML> > ML> After dark, there's the remote but distinct possibility ML> > ML> of a permanent one - it's not so remote as when Casey Tibbs, ML> > ML> Archie Moore, and Jimmy Cagney used to hang out when fleeing ML> > ML> the assaults of the famous life. ML> > OK place for guys to hang out, but not for the genteel ladyfolk. ML> Perhaps, but guys are as prone to damage from ML> foreign objects as anyone. True. ML> > ML> > I'd still adapt it to make it less sweet. ML> > ML> I imagine something simple like diluting with a ML> > ML> good vinegar would make many sauces more acceptable ML> > ML> to you. My preferred approach would like be just ML> > ML> using a light film of sauce. ML> > That's basically what I use, if I use sauce. The eastern NC mix of ML> > drippings, vinegar and hot peppers is a lot better on pork than a ML> mile > long list of stuff. ML> Wing sauce analogue for pigs. Speaking of which, have ML> you had pig wings? Essentially a cut of pork shank ML> that can be held and gnawed like a poultry drumette. When pigs fly? Never heard of pig wings; sounds like somebody wants to make more money out of a lesser cut. ML> > ML> > Brains? ML> > ML> If I only had a brain ... . ML> > I've got one, but sometimes it likes to stray. (G) ML> What good is it if it goes off by itself? Gives the cobwebs a chance to clear from its usual residing spot. ML> > ML> > ML> and I don't want to buy anything until that's fixed. ML> > ML> > Very understandable. ML> > ML> Actually, it's just as much to avoid hassling the docs. ML> > Sigh! I had a therapy work out today--getting all too familiar with ML> that > clinic. ML> Yecch. My friends all seem to be shelling out big ML> bucks to the physical therapists and chiropractors. Insurance is covering mine so far. Part of the follow up from the knee replacement. ML> > ML> > ML> What about after the nuclear holocaust, when all that's ML> > ML> > ML> left are the cockroaches and maraschino cherries? ML> > ML> > I'd probably not be around anyway. ML> > ML> And the likelihood grows. ML> > Pretty much true for most all of us on the echo, unless we know of a ML> > local heavy duty bomb shelter. ML> I'd rather die. Or, in longhand, life after emerging ML> from the bomb shelter isn't likely to be much fun. Don't imagine so. ML> > ML> I bet we could carve the Tootsie Rolls with segments ML> > ML> and gross out even the most intrepid diner. ML> > Probably so. ML> I'm going to have to buy a penny candy (not a ML> penny any more) and work on that. Have at it; at least you can eat the "misfires". ML> > ML> > True, and to taste can be wildly variable. ML> > ML> My father sometimes used to blanket his food with a ML> > ML> complete layer of cayenne. I've done the same without ML> > ML> ill effect but without especial enjoyment either. ML> > Doesn't sound that appealing to me. ML> > ML> I have known at least two people who salted their ML> > ML> food so much that it looked like Parmesan on top. ML> > ML> Strangely, their blood pressure, last I checked. ML> > ML> was fine. ML> > One of my sisters, when making spaghetti sauce for the family, ML> coated > the ground beef with onion salt & garlic salt--it was pure ML> white! I had > a hard time choking down a small portion. ML> Things it's better not to watch being made - sausages, ML> the law, and spaghetti sauce! You can watch my spaghetti sauce being made without problems. I do not make the version I grew up with. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 ... OH NO! Not ANOTHER learning experience! --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) |
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