Hi Michael,

 ML> >  ML> As with many things, changed circumstances change
 ML> >  ML> the timetables too.
 ML> > Which, in this case, makes Old Faithful into Old Almost Faithful.
 ML> (G)

 ML> Old Capricious, perhaps.

Not quite; it goes off within a fairly narrow range but not every hour
on the hour sort of eruption it had before the quake. Don't know if the
latest quakes in CA have affected it any or not.

 ML> >  ML> > I don't recall having any really "gone off" meats either.
 ML> Probably >  ML> one > bite and I'd not eat any more if ever they were
 ML> to cross my >  ML> fork.
 ML> >  ML> That's what ketchup is for. Speaking of which, I was
 ML> > I'm not a big user of the stuff. My parents only allowed it on
 ML> limited > foods, usually just burgers and meat loaf. It was an eye
 ML> opener when I > shared some fries with a friend on our way home from
 ML> Scout camp one
 ML> > year; she dumped ketchup on them and made a taste change that opened
 ML> my > eyes to other uses of the stuff. At home I still couldn't use it
 ML> on
 ML> > other foods but when I was out, I did. (G)

 ML> One food historian/anthropologist, perhaps Evan Jones,
 ML> hypothesized that ketchup was a substitute was the
 ML> lovely bloody juice that naturally exudes from meat.

That just doesn't sound at all right.

 ML> He (or she, if it was that Judith person who often
 ML> plowed the same rows) didn't take into consideration
 ML> the possibility that some people might enjoy the
 ML> flavor alteration that such condiments bring.

Some might. I understand my one (now deceased) cousin would go thru a
bottle at just about every meal when he was young. The bottles were of
a smaller size than the ones you see now, but it's still a lot of
ketchup drowning out any other flavors/tastes.


 ML> >  ML> offered a tomato pastry just now, and it turned out
 ML> >  ML> to be a flaky Dahishy disk gone somewhat soggy and
 ML> >  ML> filled with a scramble of egg, spinach, green beans,
 ML> >  ML> and goat cheese. Two close encounters in two days.
 ML> >  ML> Luckily, there was Cholula sauce on the side. I ended
 ML> >  ML> up eating the starch and leaving most of the filling.
 ML> > Sounds like the pastry had sat arund too long. It might have been
 ML> good > fresh made but a soggy pastry is not an appetising one.

 ML> I thought the filling pretty nasty.

The crust was edible then? Usually if the filling is bad, it has also
negativly affected the crust.


 ML> >  ML> >  ML> you had pig wings? Essentially a cut of pork shank
 ML> >  ML> >  ML> that can be held and gnawed like a poultry drumette.
 ML> >  ML> > When pigs fly? Never heard of pig wings; sounds like somebody
 ML> wants >  ML> to
 ML> >  ML> That of course is the reference.
 ML> > Figures. Wonder how many of the younger generation get the
 allusion. ML> >  ML> > make more money out of a lesser cut. ML> >  ML>
 I'm not sure it's a lesser cut, just one that sees ML> >  ML> fewer
 applications. And why not improve the chance ML> >  ML> of making a
 sale by tacking on a cute label?

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

 ML> Try "feather blade" sometime.

I'll have to look that one up.

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

 ML> I must admit I walked right into that one.

T'was obvious.

 ML> >  ML> > Insurance is covering mine so far. Part of the follow up from
 ML> the >  ML> knee > replacement.
 ML> >  ML> Good on that, but it's not true in some of the
 ML> >  ML> other cases I've heard about.
 ML> > So I understand, and am thankful for what I have.

 ML> Going into what I'm thankful or not thankful would
 ML> put me in the position of having to moderate myself.

Probably not an enjoyable task. (G)

 ML> >  ML> >  ML> I'm going to have to buy a penny candy (not a
 ML> >  ML> >  ML> penny any more) and work on that.
 ML> >  ML> > Have at it; at least you can eat the "misfires".
 ML> >  ML> And I kind of like Tootsie Rolls.
 ML> > Same here.

 ML> They're a cheapish way of getting a chocolate
 ML> - or at least cocoa - fix without melting in
 ML> your hands.

Sort of a chhocolate almost taffy.

 ML> >  ML>       Title: Ziti with Mexican-Style Meat Sauce
 ML> >  ML>       1 pk Enchilada-sauce mix(1 1/2oz)
 ML> > Interesting, tho I don't know if I'd buy the enchilada sauce mix.
 ML> I've > made enchiladas before, using a sauce made up from scratch. The
 ML> mixes > tend to have too many chemicals in them for our liking.

 ML> I'd just use cumin and garlic and onion powders. As far
 ML> as chemicals, though, MSG and silicon dioxide are probably
 ML> the most harmful ingredients, and they're not too awful.

The below recipe doesn't look too bad over all but I'd probably put in
some ancho chili powder. Looks like it could be easily used for any
number of Mexican dishes. I think the packaged mix might have a bit of
corn starch or some other thickener in it also, another reason for
making my own version.


 ML> Homemade Enchilada Seasoning Blend
 ML> Categories: seasoning. mix
 ML> Yield: 6 Tb

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


... Yesterday was the deadline for complaints.

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