>  ML> especially > if it takes various forms, may be less so but I've
> not ML> seen any that ML> > look like maple leaves.
> So far, so good.
>  ML> See below. Just be careful is all I ask.
> I've not gotten into any yet.

Which strongly suggests the conclusion that you're one
of the lucky ones who are not sensitive (myself likewise).

>  ML> > Maple leaves aren't shiny and generally don't grow in clusters of 3.
>  ML> They can in both cases. And poison ivy leaves
>  ML> sometimes aren't so shiny, and the clusters can
>  ML> grow together - not common, but at least as much
>  ML> so as children with webbed toes (I've never seen
>  ML> such a child but have seen the webbed toes of two
>  ML> adults, who presumably were once children with
>  ML> webbed toes).
> Always exceptions to the general rule.

In the case of the Rhus, there are more exceptions than
adherents.

>  ML> > OK, the latter is the type of poison ivy I'm more familiar with.
>  ML> It's not the enemy you know that you have to worry so
>  ML> much about!
> Usually so, it's the one you don't know that's the worry.

Exactamundo.

>  ML> > Because of your life style. Ours is different, lending itself to
>  ML> more of > the traditional eating patterns.
>  ML> There must be societies where my eating habits would
>  ML> be considered normal, if not common.
> Probably so but none that I've encountered. (G)

Over here there's a restaurant that is open from 10 to 3.
PM to AM. My kind of place, but chances are I'll not go
to it.

>  ML> > Not even the "anti social" one known as fb?
>  ML> I've been on Facebook maybe once every two to
>  ML> three months.
> I don't even have an account on it.

Good for you.

>  ML> >  ML> Many of friends keep getting Flip Flop Berio despite
>  ML> >  ML> my warnings.
>  ML> > I used to buy that, when it was the only choice. Beat having no
>  ML> olive > oil, but not by much.
>  ML> Well, apparently, you didn't get much.
> Not then but gotta get something.

Just get Trader Joe's cheapie if you can't go to
Costco.

>  ML> And now for something completely different.
>  ML> Thai-style green papaya mango salad
>  ML> categories: airline, salad, side
> Something you've tried making, eaten on a plane or only seen the recipe?

I've made it, not according to that recipe. I've eaten it
from that recipe. I've seen that recipe, but not until last
month.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Papaya Salad (Som Tam)
 Categories: Salads, Thai, Vegetarian
      Yield: 2 servings

      4 oz Green papaya                        2 tb Lemon juice
      1    Garlic clove                        3 tb Light soy sauce
      3 sm Red or green chilis                 1 ts Sugar
      1 tb Roast peanuts                       1 md Tomato
      1 oz Long beans; chopped into                 -- chopped into
segments
           - 1-inch (2.5 cm) lengths           2 lg Chinese cabbage leaves
           - OR - French beans

  Peel the outer skin from the green papaya and finely shred the flesh on a
  cheese grater or chop very finely into long thin shreds.  Set aside.  In
a
  mortar, lightly puond the garlic, add the chilis and lightly pound while
  occasionally stirring with a spoon to prevent the resulting paste from
  thickening.  Add the long beans and slightly bruise them.  Add the
shredded
  papaya, lightly pound and stir until all the ingredients are blended
  together.  Add the lemon juice, soy sauce and sugar and stir into the
  mixture.  Finally add the tomato, stirring once.  Arrange the Chinese
  cabbage leaves on a serving dish and turn the yam on to them.  Diners
  should tear off a section of cabbage leaf to use as a scoop for the yam,
  the two being eaten together.  This dish is especially good with sticky
  rice.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
  Karen Mintzias

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