>  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.

As with many things, changed circumstances change
the timetables too.

>  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.

That's what ketchup is for. Speaking of which, I was
offered a tomato pastry just now, and it turned out
to be a flaky Dahishy disk gone somewhat soggy and 
filled with a scramble of egg, spinach, green beans, 
and goat cheese. Two close encounters in two days. 
Luckily, there was Cholula sauce on the side. I ended 
up eating the starch and leaving most of the filling.

>  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

That of course is the reference.

> make more money out of a lesser cut.

I'm not sure it's a lesser cut, just one that sees
fewer applications. And why not improve the chance
of making a sale by tacking on a cute label?

>  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.

Who's to clear the cobwebs?

>  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.

Good on that, but it's not true in some of the 
other cases I've heard about.

>  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".

And I kind of like Tootsie Rolls.

>  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.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Ziti with Mexican-Style Meat Sauce
 Categories: Ground beef, Mexican, Sauces
      Yield: 6 servings

      1 lb Ground beef
      1    Green pepper,medium,diced
      1    Onion,small,diced
      2 c  Water
      1 cn Tomato paste(6oz)
      2 pk Pimientos(2oz jar)
      1 pk Enchilada-sauce mix(1 1/2oz)
      1 pk Ziti macaroni(16oz)

  1. Drain and dice pimientos. In 12" skillet over medium-high heat,
  cook ground beef, green pepper, and onion, stirring occasionally,
  until meat is browned and pepper and onion are tender. Stir in water,
  tomato paste, pimientos, and sauce mix; over high heat, heat to
  boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile,
  prepare ziti as label directs. Drain. Serve meat sauce over ziti.
  Source unknown

MMMMM
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