>  ML> Professional historians have presumably had training
>  ML> in trying. Generally doesn't seem to work, but one has
>  ML> to hope.
> Some are worth reading, others, I'd not even want to bother.

>  ML> > I like to browse thru a cook book when I'm eating breakfast.
>  ML> I wouldn't like my attention to be diverted when I'm
>  ML> eating. Okay, for breakfast I'll cut you a little slack.
> It's the "pry the eyes open" time of day when I don't want to have to
> concentrate too hard on what I'm eating and the time it takes to make
> it. Easy to do, break the fast so the blood sugar level doesn't tank is
> all I want to think about.

For me it's quite different. The simple ingestion of
nutrients is very seldom my focus.

>  ML> > pulled out the other day (still going thru it) is the Fido's
>  ML> Kitchen.
>  ML> Ah, that's the name.
> And the names it brings back! Just finished Wes's bread making lessons.

Dave put in quite a bit of work on that thing.

He had several requests from nonattendees and for
replacements, and he sent them out, but not all
arrived, which was annoying and caused bad feeling. As 
with various echo history paraphernalia that managed 
to have gotten lost, partially courtesy of the USPS.

>  ML> > Saw some things I might try, others, no in a million years. But,
>  ML> then, > just about all of my cook books are like that. (G)
>  ML> Indeed. Unless it were something you wrote.
> Even then, my tastes have changed enough over the years that I'd not
> want to try some things 10 or 20 years later.

For me it's not so much the tastes as the metabolism.

>  ML> >  ML> that people could give them to their friends and enemies
>  ML> >  ML> who they thought exhibited these traits.
>  ML> > Don't know how well those would go over but worth a try if you still
>  ML> > want to give it a try.
>  ML> Eh. If I wanted to spend my life being an Author, I would
>  ML> have done it. Maybe if I outlive my money I'll give it a try.
> Do it now and put that money aside.

That might be prudent, but I doubt I'll be that clever.

>  ML> 98-99 here the last few days.
> Same here, with heat indexes well over 100. Rain on Tuesday, might not
> get out of the 70s.

We broke 100 a couple times, but for Letitia and Bonnie's
concert a front came through and put it down to the 70s,
and the thunderboomers had merely interrupted a rehearsal.

>  ML> >  ML> burped up the characteristic odor of oxidation and
>  ML> >  ML> rancidness. Either E is more prone to decomposition
>  ML> >  ML> than people claim or that batch was contaminated.
>  ML> > Sounds like it was past its prime and should have been tossed out.
>  ML> For sure. But most people wouldn't detect that - the
>  ML> stuff was in a capsule, and it's pretty far down before
>  ML> it opens up.
> Sounds like it was well past the use by date tho.

>  ML> > So they're best with seeds. Our neighbor's property used to have
>  ML> lots of > blackberry bushes--we'd pick the berries and Mom would make
>  ML> pies. That > was good, but would have been even better with a scoop of
>  ML> vanilla ice > cream on top.
>  ML> As with a lot of things, the original versions are best.
> Yes, picking the berries did have the reward of the pie. Even the seeds
> weren't a bother, tho the thorns were a bit of one. (G)

I'd be surprised if you didn't encounter some poison
ivy. It grows with berry bushes like brother and sister.

>  ML> >  ML> It can be excused for squawking if you are driving on
>  ML> >  ML> a hillside where it thinks there is no road.
>  ML> > IIRC, it did recognise the new road but had us on the old one. Not
>  ML> the > first time its little pea brain was addled.
>  ML> Huh, that's pretty froward.
> That's how we've always referred to the GPS when it gives us a wierd
> routing or we do something that confuses it. Just a bit of a joke about
> modern technology with us.

Just remember that blind obedience is not the best 
way if you don't fancy turning into a building or 
going the wrong way down a one-way street. Did you 
hear about the drunken magician who turned into a 
telephone pole?

Carp Gefilte Fish
categories: KfP, main, starter
servings: 12 to 18

4 lb carp, ground
2 carrots, peeled and grated
- or 1 md raw beet, peeled and grated
1 onion, ground
2 eggs, beaten
2 Tb horseradish, white or red
1 cooked egg, mashed
1 ts salt
Basic Fish Sauce

In blender whip up onion, eggs, and vegetables. 
Combine with ground fish and all seasonings. 
Mix well and set aside.

Prepare Basic Fish Sauce - water, onions, 
carrots, celery, and seasonings to taste - 
and heat to boiling. Form fish mixture into 
balls (wet hands with cold water), and drop 
carefully into 8 qt pot one at a time. When 
broth returns to a boil, lower flame, cover 
and simmer for 2 to 2 1/2 hr, depending on 
size of balls.

Remove balls from liquid, arrange on a 
large serving platter with a slice of carrot 
on each, and pour on a bit of the sauce if 
you want an aspic. Chill.

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