-=> Dale Shipp wrote to Michael Loo <=-

 ML> My more frequent traveling companions have appetites
 ML> like birds, so buffets are not a viable option, though
 ML> an occasional visit to one would please me.

 DS> That is pretty much the same with us, most of the time.  I like buffet
 DS> offerings because I get to have small samplings of a lot of things, but
 DS> the size of the samplings and the number keep decreasing on me!  OTOH,
 DS> you might well have gotten your money's worth on just the very rare
 DS> prime rib plus a side of servici or one or two other things.  I cannot
 DS> speak to their sushi though since I did not bother with it.

And there lays a basic fallacious analogy that is firmly cemented into
folk sayings. Someone who "eats like a bird" supposedly is the exact 
opposite of someone who "eats like a horse" in that they barely eat any 
food, as if they are pecking at it like a bird.

Let's look at this. Smaller birds (smaller than chickens, geese or 
turkeys) whilst seeming to just pick away at things may consume a large
percentage of their body weight daily. I've seen items that claim that 
a hummingbird may do up to 1.5X its body weight to keep those wings on
the move.

A horse or mule OTOH eats only a very small percentage of its body weight.
Or a human, for the most part. 2.5g per pound of body weight for a 
maintenance diet. For a 200 lb person that's 500 grams of grub or about
18 oz .... given a sedentary lifestyle. Exercise will let you gobble
more - but not up to wren or hummingbird levels.   Bv)=

And it's a good thing I'm still active and getting some exercise cuz I
can/do the recommended and look around for more. It's still a small bit
compared to my weight (250+ lb).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hummingbird Bundt Cake
 Categories: Cakes, Desserts, Fruits, Nuts
      Yield: 11 servings

MMMMM--------------------------BATTER--------------------------------
  1 1/2 c  Chopped pecans 
      3 c  All-purpose flour 
      2 c  Sugar 
      1 ts Baking soda 
      1 ts Ground cinnamon 
    1/2 ts Salt 
      3 lg Eggs; beaten 
  1 3/4 c  Mashed ripe bananas (4 lg) 
      8 oz Can crushed pineapple;
           - undrained
    3/4 c  Oil 
  1 1/2 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
      4 oz Cream cheese; diced,
           - softened 
      2 c  Sifted powdered sugar
      1 ts Vanilla extract
      2 tb Milk

  PREPARE CAKE BATTER: Set oven @ 350┬░F/175┬░C. 

  Bake pecans in a single layer in a shallow pan 8 to 10
  minutes or until toasted and fragrant, stirring halfway
  through.

  Stir together flour and next 4 ingredients in a large
  bowl; stir in eggs and next 4 ingredients, stirring just
  until dry ingredients are moistened. Sprinkle 1 cup
  toasted pecans into a greased and floured 14-cup Bundt
  pan. Spoon batter over pecans.

  Bake @ 350┬░F/175┬░C for 1 hour to 1 hour and 10 minutes
  or until a long wooden pick inserted in center comes out
  clean. Cool cake in pan on a wire rack 15 minutes;
  remove from pan to wire rack, and cool completely (about
  2 hours).

  PREPARE GLAZE: Process cream cheese, powdered sugar,
  vanilla, and 1 Tbsp. milk in a food processor until well
  blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time,
  processing until smooth. Immediately pour glaze over
  cooled cake, and sprinkle with remaining 1/2 cup toasted
  pecans.

  by Mrs. L. H. Wiggins

  Makes 10 to 12 servings 

  RECIPE FROM: https://www.southernliving.com

  Uncle Dirty Dave's Archives

MMMMM
 
... "The truth is more of a stranger than fiction." -- Mark Twain

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)