>  ML> > I'll give it a try; results might be interesting. (G)
>  ML> It might have been in the router I was connected to. I've
>  ML> been on several systems since then, and all but one have
>  ML> pegged me to more or less the right place.
> Possibly the router wanted to route you elsewhere?

Through somebody else's computer.

It recently tumbled to where I am. I cleared the caches,
and it still does. When I arrived here, it had me a few
dozen miles east.

>  ML> >  ML> Edited to say: It says I am now in Cambridge, Mass.,
>  ML> >  ML> which is correct.
>  ML> > Any good cookies there?
>  ML> There is a store down the street that has good
>  ML> cookies, but they're imported from Arlington, about
>  ML> 4 or 5 miles up the road.
> What kinds of cookies?

Best known for florentines.

>  ML> It takes all kinds, and it sounds as though your
>  ML> problem is a hardware one.
> So far it's behaving today.

Humidity changed radically lately?

>  ML> >  ML> possibly not. It turns out too that zebra mussels have
>  ML> >  ML> invaded the lakes to the degree that you have to wear
>  ML> >  ML> shoes to go out into the water at all!
>  ML> > That is, if you don't want your feet torn up.
>  ML> I will most likely try without first if I go
>  ML> in at all.
> Even flip flips will keep the bottoms of your feet from getting cut up.

I'm saving my experiment for tomorrow, when it's forecast 
to be sunny and 88. I have relatively tough soles anyway.

>  ML> > I'd be able to do some of the hike, but not all of it.
>  ML> The 6 miles on the Forest Service road would be
>  ML> enough for normal folk - there was a campground at
>  ML> the end of that where most people stopped before
>  ML> and after their main "wilderness" experience.
> Something I could do, if I didn't push it.

The other day I walked 2 miles on the almost flats, and
it was enough.

>  ML> > Possibly so; we just got a new grill. Will be going out shortly to
>  ML> get > something to initiate it.
>  ML> My idea would be to foil-roast it to an
>  ML> internal 100F and then sear the exterior.
>  ML> For myself I'd dispense with the first step.
> But there are others who like the meat to have less pink or red in it
> than you do. True, we're in the minority around here, but we do exist.

A good searing on all sides would probably bring
the inside to 130, and one could cook individual
slices in the pan to a higher doneness as needed.

>  ML> >  ML> Well, it's an ancient Latin locution, but that
>  ML> >  ML> begs the question.
>  ML> > Who, what, when, where, why or how?
>  ML> It doesn't ask for a question; it begs it.
> What's tha difference?

They're sort of opposites. Begging the question is 
what politicians do - sidestepping it or answering
something else instead.

>  ML> >  ML> >  ML> regular parsley almost as much.
>  ML> >  ML> > Probably had it as one garnish too many.
>  ML> >  ML> Sprigs are easy. It's the chopped and strewn all
>  ML> >  ML> over the place that gets irritating.
>  ML> > If it's liksted on the menu, ask that they leave it off.
>  ML> Regular parsley is considered so innocuous that it
>  ML> doesn't generally appear in menu descriptions. Too
>  ML> bad about that, as it's not really that neutral.
> So maybe you need to ask if the chef/cook uses any parsley?

Parsley in a dish might be okay, and parsley as a
garnish can usually be removed. Sometimes there are
gremlins to make the best-laid plans go awry.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Osso Bucco Alla Milanese
 Categories: Veal, Italian, gremolata
      Yield: 6 servings

      2    Whole veal shanks                 1/2 ts Sage, crumbled
           Flour                             1/2 ts Rosemary
      4 tb Butter                              1 lg Ripe tomato; peeled,
seeded
      1 ts Salt                                     - and chopped
    1/2 ts Pepper                              2 c  White wine
    1/2 c  Celery; finely chopped              1    Lemon; rind grated
    1/2 c  Carrots; finely chopped             2 tb Parsley; chopped
      1 md Onion; finely chopped               1    Anchovy (optional);
mashed
      1    Garlic clove; minced                6    Servings of cooked rice
    1/2 c  Mushrooms; minced

  Cut two veal shanks into 2-inch pieces.  Roll shanks in flour and saute
in
  butter over high heat until brown on all sides.  Add salt, pepper,
celery,
  onion, carrots, mushrooms, tomato, sage, and rosemary.  Reduce heat,
cover
  and braise for 10 minutes.  Add white wine.  Cover and gently simmer for
2
  hours.  The liquid should barely cover the meat.  Just before serving,
stir
  in the gremolada.  This consists of the grated lemon rind, parsley,
  anchovy, and garlic.  Serve with cooked rice.

  Source: Bristol Farms Typos by: Karen Mintzias

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