>  > I somehow expected that response...  (G)  Just for my information, I
>  > checked out the labels on the Wegmans sweetened sparkling water.... I
>  > used to get them for MJ, and thought I'd remembered some significant
>  > difference in labeling... At first, I didn't even find them, but turned
>  > out they'd been moved to a less prominent spot...  I was correct, the
>  > sweetened (artificially) water was labeled as Diet on the front label...
>  ML> Good old Wegmans.
> I've been totally spoiled....  

Weggie's does set a fairly high bar, for the states,
at least. In France there are some really nice things
even in the most supermarkety places. And J&B Scotch
for 18- a bottle, but that's not going to obtain for
much longer.

>  > and it turns out that aspartame is the sweetener there....  
>  ML> I'm coming to the conclusion that artificial sweeteners,
>  ML> including the natural artificial sweeteners, are mostly
>  ML> equivalent and exclusively bad.
> I've likewise been coming to that conclusion...

Steve and Ruth rely on Stevia, perhaps because of the
relative naturalness, or partially because of the name,
but to my taste buds it's not substantially superior.

>  > In the meantime, Wegmans introduced 3 new flavors for the unsweetened
>  > line... and all three have met with approval in our household...
>  > (which at the moment also includes the kid)... mango lime, lemon lime
>  > and ginger...
>  ML> That's adventuresome. Speaking of which, why is he
>  ML> back, rather than risking life and limb in someplace
>  ML> interesting like Turkey?
> When he left, somewhat precipitously, almost 4 years ago, he left quite
> a bit of unfinished business, expecting to be back the next year to take
> care of it all... With one thing and another, it took a lot longer to
> wend his way back home... And in the meantime, he's decided to get back
> on track for his boat/ship career...  So he's back home for a few months
> to try to wrap up more of his loose ends here, and to get some sort of

An interesting and enviable (perhaps) life.

> work here (either in the North Country or in Rochester, most likely the
> former) to earn the rest of the money he needs for the ocean-going
> captain's course he is taking in South Africa beginning in January...

Does it come with a degree or just a certification?

> One can make enough lira in Turkey to live on, but the lira is worth
> practically nothing anywhere else.... so no good for paying for this
> course... he seems to be able to make life interesting for himself no
> matter where he is.... (G)

Heh. The EU seems reasonably stable still.

>  >  ML> By the way, I just tasted Zevia tonic water,
>  >  ML> Put it this way, perhaps those who can't tell or
>  >  ML> don't mind the difference are to be envied.
>  > I hear you...  
>  ML> It's that too fine a discrimination is constricting
>  ML> and possibly maladaptive.
> Perhaps.... But perhaps also somewhat a protective adaptation... 

Well, if you have enough people with such so you
can afford to lose a few here and there, the
body of knowledge will gradually accumulate
to eventually become useful.

>  >  ML> Well, there is milk chocolate.
>  > Is that fickle, though, on the part of the chocolate or of the
>  > eater... (G)
>  ML> It's like turncoatism on the part of the cacao bean,
>  ML> fraternizing with the enemy as it were.
> Not that the poor cacao bean has much of a say in the matter... 

Neither were the victims of press gangs, but
if caught and repatriated they were punished
nonetheless as if they'd done so voluntarily.

> ... The best sauce in the world is hunger. - Cervantes

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Milk-Chocolate Pan Souffle'
 Categories: Desserts, Chocolate
   Servings:  6

      3 tb Butter
      2 tb Sugar
      2 tb Flour
      1 c  Milk
      3    Egg yolks
      5 oz Milk chocolate, fine chop
      1 oz Unsweetened chocolate,chop
      1 ts Orange peel
      2 ts Vanilla extract
      4    Egg whites
    1/4 ts Cream of tartar
      1 oz Semisweet chocolate,finechop

  SOUFFLE:  Preheat oven to 425 degrees.  Generously grease 10" pie plate
  with 1 T of butter, sprinkle with sugar to coat dish.  In medium
saucepan,
  over medium-high heat, melt remaining 2 T butter.  Whisk in flour until
  blended; cook 1 minute, or until bubbly.  Remove from heat, whisk in milk
  until blended.  Return to heat and cook , stirring, until mixture boils
and
  thickens.  Remove from heat.  Whisk egg yolks and a little of the hot
milk
  together until mixture is blended, then whisk into rest of milk mix.
Return
  to low heat and cook, stirring, until mixture thickens, about one minute,
  do not boil.  Remove from heat and stir in milk chocolate and unsweetened
  chocolate until melted.  Stir in orange peel and vanilla. Cool 15
minutes,
  stirring occasionally.  In large bowl, beat egg whites and cream of
tartar
  until foamy, add 2 T sugar, beating until stiff.  Fold together with
cooled
  chocolate mixture.  Pour into prepared pie plate. Bake 15 minutes or
until
  souffle' has risen, edges are firm and center is still slightly wobbly.
  Sift confectioners sugar over souffle'.

  SERVING: Serve with Orange Ice Milk. If desired, garnish with chocolate
  curls.

  Per serving: 311 calories, 7.8 g protein, 26 g carbohydrate, 21.4 g fat,
  (62%), 113 mg cholesterol, 129 mg sodium.

  From:  McCall's magazine, July 1991 Posted by: Grandma Sheila (Exner),
  August 1991

MMMMM
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