>  ML> > I've no idea, and since we can't time travel, we just have to hope
>  ML> > somebody from the past has documented the origins.
>  ML> And without prejudice or bias. 
> That, in itself can be quite difficult to achieve.

Professional historians have presumably had training
in trying. Generally doesn't seem to work, but one has
to hope.

>  ML> > reference on the pastry and filling. Beard has my favorite blueberry
>  ML> > muffin recipe; I made a double batch last week. That book also came
>  ML> from > my grandmother's estate.
>  ML> Mine are the same as for a long time - for consultation,
>  ML> Raymond Oliver's La Cuisine and Escoffier's Ma Cuisine;
>  ML> for fun, George Lang's Cuisine of Hungary and MFK Fisher's
>  ML> Art of Eating. Very occasionally I'll look at something
>  ML> else, like FIDO's Cookbook, also mostly for fun.
> I like to browse thru a cook book when I'm eating breakfast. The one I

I wouldn't like my attention to be diverted when I'm
eating. Okay, for breakfast I'll cut you a little slack.

> pulled out the other day (still going thru it) is the Fido's Kitchen.

Ah, that's the name.

> Saw some things I might try, others, no in a million years. But, then,
> just about all of my cook books are like that. (G)

Indeed. Unless it were something you wrote.

>  ML> As early as 1970 I thought of writing a series of little
>  ML> books about particular foibles such as pride, anger,
>  ML> sloth, lust, covetousness, gluttony, and avarice, such
>  ML> that people could give them to their friends and enemies
>  ML> who they thought exhibited these traits.
> Don't know how well those would go over but worth a try if you still
> want to give it a try.

Eh. If I wanted to spend my life being an Author, I would
have done it. Maybe if I outlive my money I'll give it a try.

>  ML> > Depends on if you want them swimming in the butter or not; I'd
>  ML> rather > they not.
>  ML> I'd like a side of melted butter flavored with
>  ML> vegetables, please.
> I'll go the opposite way. Last night I reheated some pulled pork Steve
> had done a while ago, had it with some raw baby carrots, zuchinni coins
> and slightly pickled cucumber and onion. Dessert was the last of the
> blueberry cobbler. It was a refreshingly cool meal on a HOT(!) day.

98-99 here the last few days.

>  ML> > I'm not sure but at this point, I'm going to stick with the
>  straight ML> E > oil. It's pure enough I don't have to be concerned
>  about rancidity ML> as I > might with wheat germ oil.
>  ML> Someone gave me a bunch of E pills that they didn't
>  ML> have use for, and after one of the ones I took, I
>  ML> burped up the characteristic odor of oxidation and
>  ML> rancidness. Either E is more prone to decomposition
>  ML> than people claim or that batch was contaminated.
> Sounds like it was past its prime and should have been tossed out.

For sure. But most people wouldn't detect that - the
stuff was in a capsule, and it's pretty far down before
it opens up.

>  ML> >  ML> > Quite a range of differences from the average American.
>  ML> >  ML> The wealth of this land has its downside.
>  ML> > We've noted that before.
>  ML> There's something somebody said sometime about taking
>  ML> the bitter with the sweet; our job is to minimize the
>  ML> bitter - for ourselves and others.
> Tho it's not always possible.

>  ML> I've encountered seedless blackberries, and they are
>  ML> disconcerting texturally (and not so seedless as
>  ML> claimed) and not as tasty as they ought to be.
> So they're best with seeds. Our neighbor's property used to have lots of
> blackberry bushes--we'd pick the berries and Mom would make pies. That
> was good, but would have been even better with a scoop of vanilla ice
> cream on top.

As with a lot of things, the original versions are best.

>  ML> > Sounds like the one GPS routing we had--had us on the old Route 15
>  ML> thru > PA but we were actually on the "new" 15.
>  ML> It can be excused for squawking if you are driving on
>  ML> a hillside where it thinks there is no road.
> IIRC, it did recognise the new road but had us on the old one. Not the
> first time its little pea brain was addled.

Huh, that's pretty froward.

---------- Recipe via Meal-Master (tm) v8.00

      Title: PIEROGI CASSEROLE
 Categories: text only, main
      Yield: 6 servings

  This came from my friend's Pennsylvania cookbook. I tried it once and
hope
  to try it again. It's different from anything I've had before.

  Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese.
   Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with
butter.
  Add a little milk to prevent sticking. Fry 2 large onions in butter.
Layer
  noodles and potatoes. Top with onions. Bake at 350 degrees for 35
minutes.

  Contributed to the echo by: Theresa Bryant

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