>  ML> >  ML> Now it doesn't know if I'm in NYC or Rochester!
>  ML> >  ML> I have not looked anything Rochestery up since
>  ML> >  ML> the Penn Yan phenomenon.
>  ML> > Something got into its little pea brain that made it think you
>  ML> wanted to > be in Rochester.
>  ML> One problem is that its little pea brain is no doubt
>  ML> connected to someone else's larger brain. Do a simple
>  ML> experiment, Google "weather here" without quotation
>  ML> marks. It would be interesting to see where your cookies
> I'll give it a try; results might be interesting. (G)

It might have been in the router I was connected to. I've
been on several systems since then, and all but one have
pegged me to more or less the right place.

>  ML> and things imply you are (I have cookies and trackers
>  ML> supposedly turned off, but that's not working so well).
>  ML> Edited to say: It says I am now in Cambridge, Mass.,
>  ML> which is correct.
> Any good cookies there?

There is a store down the street that has good
cookies, but they're imported from Arlington, about
4 or 5 miles up the road.

>  ML> > Steve would have to check that out; it's nothing I'd know where to
>  ML> to > look for.
>  ML> It sounds annoying enough so somebody has to look.
> I'm not into diagnosing problems, especially ones that seem program
> specific. By the time I call Steve when it first starts, it's over
> before he gets to me so he's never seen it. The computer isn't that old
> either.

It takes all kinds, and it sounds as though your
problem is a hardware one.

>  ML> >  ML> I'm not so sure that with my heart I should be jumping
>  ML> >  ML> into a lake, though people may want me to.
>  ML> > I did enough times as a kid that I can pass on it now.
...
>  ML> possibly not. It turns out too that zebra mussels have
>  ML> invaded the lakes to the degree that you have to wear
>  ML> shoes to go out into the water at all!
> That is, if you don't want your feet torn up.

I will most likely try without first if I go
in at all.

>  ML> stream crossings, only one was swollen from recent rains
>  ML> and which I fell in, landing on my back. If I'd landed
>  ML> on my front, things might have been fairly difficult for
>  ML> a while.
> I'd be able to do some of the hike, but not all of it.

The 6 miles on the Forest Service road would be
enough for normal folk - there was a campground at 
the end of that where most people stopped before
and after their main "wilderness" experience.

>  ML> > We have a standard range but if people want to try grilling beef,
>  ML> we've > several options there.
>  ML> I suppose one could grill a rib roast to good effect.
> Possibly so; we just got a new grill. Will be going out shortly to get
> something to initiate it.

My idea would be to foil-roast it to an
internal 100F and then sear the exterior.
For myself I'd dispense with the first step.

>  ML> >  ML> > That's why I said only a grain or two, not a shaker full. (G)
>  ML> >  ML> I wonder how that idiom came about.
>  ML> > Haven't the foggiest notion!
>  ML> Well, it's an ancient Latin locution, but that
>  ML> begs the question.
> Who, what, when, where, why or how?

It doesn't ask for a question; it begs it.

>  ML> >  ML> > We also had The Highway (C&W, from Nashville) on for a bit.
>  ML> >  ML> That's how hits are made.
>  ML> > Some numbers were pretty good, others, pretty forgettable.
>  ML> De gustibus and all that.
> And so on..............
>  ML> >  ML> regular parsley almost as much.
>  ML> > Probably had it as one garnish too many.
>  ML> Sprigs are easy. It's the chopped and strewn all
>  ML> over the place that gets irritating.
> If it's liksted on the menu, ask that they leave it off.

Regular parsley is considered so innocuous that it
doesn't generally appear in menu descriptions. Too 
bad about that, as it's not really that neutral.

Fried squid with garlic and parsley
Categories: British, shellfish, starter
Serving: 6 to 8

50 g cornstarch
50 g flour
500 g whole squid, cleaned
- body cut into 1cm rings, tentacles left whole
500 ml sunflower oil for deep frying
2 Tb extra-virgin olive oil
2 Tb flat-leaf parsley, chopped
1/2 garlic clove, peeled and grated
salt and freshly ground black pepper
lemon wedges to serve (optional)

Combine the flour and starch in a bowl and season well 
with salt and pepper. Pour the sunflower oil into a wok 
or large saucepan so that it comes halfway up the sides 
of the pan, then place the pan over medium-high heat. If 
you have a thermometer, heat the oil to 180C/360F. If not, 
you can check the oil by dropping in a small cube of 
bread: after 1 min, it should turn golden and crisp.

Take a handful of squid rings and tentacles and turn them 
through the flour to coat. Then place them in a sieve and 
shake off the excess flour so it falls back into the bowl.

When all the squid pieces are coated, gently add them a 
handful at a time to the hot oil. Fry for 3 to 4 min until 
they are golden and crisp, then lift them out with a 
slotted spoon on to kitchen paper. Allow the oil in the 
pan to heat back up again and repeat with the remaining 
squid, until all the rings and tentacles are cooked. 
Combine the olive oil with the chopped parsley and garlic 
and mix well.

Heap the squid into a large bowl or divide it among 
smaller plates. Spoon over the parsley and garlic 
dressing and serve sprinkled with salt and with some 
fresh lemon wedges for squeezing, if you like.

after Gill Meller via guardian.co.uk
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