>  ML> > They're distinctive enough that I can tell the two apart from most
>  ML> > distances. Get me too faar away and they might blur, but that would
>  ML> be > much further out than it would be for you.
>  ML> Almost anyone's discrimination is going to be better
>  ML> than mine, but one considers that poison ivy has
>  ML> dofferent morphologies, some of which are less than
>  ML> classic.
> But does it resemble a maple leaf? They're pretty distinctive.

No, that's the problem: beware!

 Western poison ivy is more bush or shrub-like. It
 also displays clusters of three shiny leaves that
 may turn colors in the fall.

 Both varieties small have flowers in green or
 yellow during the spring and summer. The flowers
 grow on stalks in clusters of five. They become
 grayish, amber, yellow or green berries in the
 fall. Over 50 types of birds eat these berries.

 Leaf shapes may vary from one type of plant to
 another. Some look rather like a maple leaf,
 while others are tear-drop or oval shaped.
 -- plantcaretoday.com

>  ML> > somewhere, I'm back to eating a small brakfast. Helps to keep the
>  ML> blood > sugar from crashing after a night of not eating.
>  ML> Never having been pregnant or yet raising children,
>  ML> I've not had the necessity.
> No, but it's good for the blood sugar stability. Today's breakfast was a
> small cup of blueberry Greek yogurt, a whole wheat English muffin with a
> bit of butter blend and strawberry-rhubarb jam & a mug of British Blend
> tea. That's about my normal breakfast most days, or close to it.

I'd have a difficult time living with that kind
of routine.

>  ML> > generational thing--if I said "fizzies", the younger generation
>  ML> would > not know what I was referring to. You would porbably recognise
>  ML> the
>  ML> > tablet that was dropped into a glass of water, coloring it a garish
>  ML> > color and making it fizz with some sort of artificial flavoring.
>  ML> Part of it is no doubt generational, especially
>  ML> with regard to our relation to sounds/music. But a
>  ML> lot of it too is that our memories, both individual
>  ML> and collective, now gets hauled around in people's
>  ML> back pockets.
> Not all of mine; I've yet to sign into the electronic "social media"
> platforms other than e-mail. Fido is as close as I get to it.

I avoid that kind of behavior, and FIDO is in fact as close
as I generally get as well.

>  ML> >  ML> Ugh. Though they probably mostly don't know
>  ML> >  ML> what they're missing.
>  ML> > Probably a good number of them don't really care either.
>  ML> I don't care about the ones who don't care; it's the
>  ML> ones who feel a loss that I'd be concerned about.
> You can sympathise with those but if they can't have certain things for
> their own good, then sympathy is the best you can offer.

Well, yeah, exactly.

>  ML> Kirkland products tend to be pretty high quality.
>  ML> Some consumer agency did an audit of olive oils,
>  ML> and all the big brands turned out to be adulterated,
>  ML> and the only widely available oil that was actually
>  ML> pure was the Costco brand.
> Interesting as that is one of the brands we'll buy.

Many of friends keep getting Flip Flop Berio despite
my warnings.

>  ML> > It's good in small amounts but have to be careful even then not to
>  ML> send > the blood sugar to stratospheric heights.
>  ML> Just a bit of fiber would fix that. So somebody
>  ML> bought Trop50 for the cottage, and it was just
>  ML> nasty - no fiber, so they made up for that by
>  ML> adulterating it and adding stevia for sweetness
>  ML> and various artificial things including all the
>  ML> vitamins you'd want and then some.
> Going from bad to worse!

Speaking of routines, did you hear about the
poet who found his daily routine difficult, 
because he kept going from bed to verse?

>  ML> > We've not noticed it with this jar.
>  ML> Commercial refrigerated will have little stench
>  ML> - noticeable but not notable.
> This is home made, refridgerated.

>  ML> >  ML>       Title: CHEDDAR BURGERS
>  ML> >  ML>   Combine first 6 ingredients.
>  ML> > I'll take my cheese on the side, thank you. (G)
>  ML> Well, yeah, that was a logical tag, wasn't it?
> Apparantly so.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Polish Reuben Casserole
 Categories: Polish, Pasta, Pork
   Servings:  8

      2 cn (10 3/4 oz each) condensed               Medium-width noodles
           Cream of mushroom soup          1 1/2 lb Polish sausage, fully
  1 1/3 c  Milk                                     Cooked, cut into 1/2
inch
    1/2 c  Chopped onion                            Pieces
      1 tb Prepared mustard                    2 c  (8 oz) shredded Swiss
      2 cn (16 oz each) sauerkraut,                 Cheese
           Rinsed and drained                3/4 c  Whole wheat bread
crumbs
      1 pk (8 oz) uncooked                     2 tb Butter, melted

  Another good pasta recipe.  Try it with real fresh kielbasa (but make
sure
  you cook it completely first). Combine soup, milk, onion and mustard in
  medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan.
Top
  with uncooked noodles. Spoon soup mixture evenly over top. Top with
  sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
  over top. Cover pan tightly with foil. Bake in preheated 350 degree oven
1
  hour or until noodles are tender. Garnish as desired.

  Source:  Best Recipes Pasta Cookbook Shared by: Sue Bryant

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