Hi Michael,

 ML> >  ML> > You forgot "phase of the moon" in your list. (G)
 ML> >  ML> Which at least is reasonably predictable.
 ML> > Same with old Faithful in Yellowstone. It's reasonably predictable
 ML> now, > not totally, as it was before an earthquake hit the area some
 ML> years ago.

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

Which, in this case, makes Old Faithful into Old Almost Faithful. (G)


 ML> >  ML> We're in a society where the proteins are reasonably fresh
 ML> >  ML> from reasonably young animals. I have in fact had (and of
 ML> >  ML> course avoid) meat that is gamy enough to cry out for the
 ML> >  ML> boldest condiments available.
 ML> > I don't recall having any really "gone off" meats either. Probably
 ML> one > bite and I'd not eat any more if ever they were to cross my
 ML> fork.

 ML> That's what ketchup is for. Speaking of which, I was

I'm not a big user of the stuff. My parents only allowed it on limited
foods, usually just burgers and meat loaf. It was an eye opener when I
shared some fries with a friend on our way home from Scout camp one
year; she dumped ketchup on them and made a taste change that opened my
eyes to other uses of the stuff. At home I still couldn't use it on
other foods but when I was out, I did. (G)


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

Sounds like the pastry had sat arund too long. It might have been good
fresh made but a soggy pastry is not an appetising one.

 ML> >  ML> Wing sauce analogue for pigs. Speaking of which, have
 ML> >  ML> you had pig wings? Essentially a cut of pork shank
 ML> >  ML> that can be held and gnawed like a poultry drumette.
 ML> > When pigs fly? Never heard of pig wings; sounds like somebody wants
 ML> to

 ML> That of course is the reference.

Figures. Wondr how many of the younger generation get the allusion.

 ML> > make more money out of a lesser cut.

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

One can try. Sometimes a cutesy name will work, other times, it will
make an otherwise good product fall flat on its face.


 ML> >  ML> >  ML> If I only had a brain ... .
 ML> >  ML> > I've got one, but sometimes it likes to stray. (G)
 ML> >  ML> What good is it if it goes off by itself?
 ML> > Gives the cobwebs a chance to clear from its usual residing spot.

 ML> Who's to clear the cobwebs?

The web master, of course. (G)

 ML> >  ML> > Sigh! I had a therapy work out today--getting all too
 ML> familiar with >  ML> that > clinic.
 ML> >  ML> Yecch. My friends all seem to be shelling out big
 ML> >  ML> bucks to the physical therapists and chiropractors.
 ML> > Insurance is covering mine so far. Part of the follow up from the
 ML> knee > replacement.

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

So I understand, and am thankful for what I have.


 ML> >  ML> >  ML> I bet we could carve the Tootsie Rolls with segments
 ML> >  ML> >  ML> and gross out even the most intrepid diner.
 ML> >  ML> > Probably so.
 ML> >  ML> I'm going to have to buy a penny candy (not a
 ML> >  ML> penny any more) and work on that.
 ML> > Have at it; at least you can eat the "misfires".

 ML> And I kind of like Tootsie Rolls.

Same here.

 ML> >  ML> > One of my sisters, when making spaghetti sauce for the
 ML> family, >  ML> coated > the ground beef with onion salt & garlic
 ML> salt--it was pure >  ML> white! I had > a hard time choking down a
 ML> small portion.
 ML> >  ML> Things it's better not to watch being made - sausages,
 ML> >  ML> the law, and spaghetti sauce!
 ML> > You can watch my spaghetti sauce being made without problems. I do
 ML> not > make the version I grew up with.

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

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

Interesting, tho I don't know if I'd buy the enchilada sauce mix. I've
made enchiladas before, using a sauce made up from scratch. The mixes
tend to have too many chemicals in them for our liking.


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


... Are you sure you really want to know that?

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