Dale Shipp wrote to Michael Loo <=-

My more frequent traveling companions have appetites
like birds, so buffets are not a viable option, though
an occasional visit to one would please me.

That is pretty much the same with us, most of the time. I like buffet offerings because I get to have small samplings of a lot of things, but the size of the samplings and the number keep decreasing on me! OTOH,
you might well have gotten your money's worth on just the very rare
prime rib plus a side of servici or one or two other things. I cannot speak to their sushi though since I did not bother with it.

And there lays a basic fallacious analogy that is firmly cemented into
folk sayings. Someone who "eats like a bird" supposedly is the exact
opposite of someone who "eats like a horse" in that they barely eat any
food, as if they are pecking at it like a bird.

Let's look at this. Smaller birds (smaller than chickens, geese or
turkeys) whilst seeming to just pick away at things may consume a large percentage of their body weight daily. I've seen items that claim that
a hummingbird may do up to 1.5X its body weight to keep those wings on
the move.

A horse or mule OTOH eats only a very small percentage of its body weight.
Or a human, for the most part. 2.5g per pound of body weight for a
maintenance diet. For a 200 lb person that's 500 grams of grub or about
18 oz .... given a sedentary lifestyle. Exercise will let you gobble
more - but not up to wren or hummingbird levels. Bv)=

And it's a good thing I'm still active and getting some exercise cuz I
can/do the recommended and look around for more. It's still a small bit compared to my weight (250+ lb).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hummingbird Bundt Cake
Categories: Cakes, Desserts, Fruits, Nuts
Yield: 11 servings

MMMMM--------------------------BATTER--------------------------------
1 1/2 c Chopped pecans
3 c All-purpose flour
2 c Sugar
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
3 lg Eggs; beaten
1 3/4 c Mashed ripe bananas (4 lg)
8 oz Can crushed pineapple;
- undrained
3/4 c Oil
1 1/2 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
4 oz Cream cheese; diced,
- softened
2 c Sifted powdered sugar
1 ts Vanilla extract
2 tb Milk

PREPARE CAKE BATTER: Set oven @ 350°F/175°C.

Bake pecans in a single layer in a shallow pan 8 to 10
minutes or until toasted and fragrant, stirring halfway
through.

Stir together flour and next 4 ingredients in a large
bowl; stir in eggs and next 4 ingredients, stirring just
until dry ingredients are moistened. Sprinkle 1 cup
toasted pecans into a greased and floured 14-cup Bundt
pan. Spoon batter over pecans.

Bake @ 350°F/175°C for 1 hour to 1 hour and 10 minutes
or until a long wooden pick inserted in center comes out
clean. Cool cake in pan on a wire rack 15 minutes;
remove from pan to wire rack, and cool completely (about
2 hours).

PREPARE GLAZE: Process cream cheese, powdered sugar,
vanilla, and 1 Tbsp. milk in a food processor until well
blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time,
processing until smooth. Immediately pour glaze over
cooled cake, and sprinkle with remaining 1/2 cup toasted
pecans.

by Mrs. L. H. Wiggins

Makes 10 to 12 servings

RECIPE FROM: https://www.southernliving.com

Uncle Dirty Dave's Archives

MMMMM

... "The truth is more of a stranger than fiction." -- Mark Twain

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