Undermoderating and overmoderating - some think I do one or
the other, perhaps both at the same time.

Depends on the person and issue being addressed, most likely.

I of course don't think so.

We've been in it for quite some time now.

As we note. The couples on here have a substantial
longevity record.

We've had good examples in our lives, trying to be one also for the
younger generations.

For those who got it right the first time. Would that there
were more who were that thoughtful and lucky.

But you can reach further than I can on piano, etc.

A bare octave, now; used to get a ninth using thumb and
pinky tips.

I'm doing good to get 7 notes using the thumb and pinky tips on the
edges of the keys.

For me, the 8 is by doing the same.

Immuneschein > ML> in W. Hurley, NY. Ginger juice, lemon juice, and a little honey. > *************

Not too far from where I grew up.

She's a dean at Marist (I didn't know Marist had female
students, much less deans) so knows the region.

Probably betther than I do now.

I doubt that it's changed all that much, though
remoteness in time is a factor no doubt.

In my experience, the less processed ginger is, the
more suitable, so for me fresh is first, followed
by one of the liquid preservations, then candied,
juiced, or dried, not necessarily in that order
depending on the use (for sweet things dried and
candied do well).

We also have dry (powdered) and candied on hand. I think the fresh root
dried to the point of unuseable a few weeks ago. Most often I'll use it
in gingerbread or in a stir fry for seasoning.

Do you have a spice grinder?

My ordering failures are mostly of two sorts - either
taking a flyer for the sake of science, which has a
substantial disaster rate, or having a dish turn out
not to be as claimed, requested, or normal, which is
rarer now that there's a glut of cooking school graduates
on the market. Oh, a dish might have an unadvertised
ingredient or garnish such as zucchini.

Sometimes you just have to take a chance--and hope it turns out to be something you actually like.

Agreed. Or get someone else to jump into the
unknown on your behalf.

There isn't. What they label as X honey has to be
predominantly from X nectar, but there is no way to
guarantee purity short of keeping the bees in a giant
monocropped greenhouse.

Pollen analysis--Steve asked the person he got the honey from. He also
picked up some blueberry honey this week. From what he said, the honey
has to be derived from a certain percentage (60 or 70) of strawberry
(or, in the case of the one we got today), blueberry plants.

Makes sense, but you can test and test until you're
blue, but I don't see purity being anything you can
do anything about, plus it's a practical impossibility.

area > DS> where there was a tupelo swamp, maybe I can understand -- not much > DS> else there. Ditto with your safflower honey (did I get that right?). > Strawberry--and yes, we've gotten tupelo, when given
the opportunity.
That's the secret - not much else there.

But not in this area. We used to get mesquite honey in AZ--that had very little water in it--very thick, and good.

So with a profusion of flowering species, your apiarists
are just going to be able to sell "pure honey."

Remember that from the bees' point of view, efficient
collection of food is the aim, which means doing as
little travel as necessary, which makes it more likely
that a particular colony's honey will be identifiable
as from the dominant local flower.

So we get the "exotic" honeys from the bees that haven't travelled very
far from home.

The freight trains and boats do the traveling for the bees.

Tagine of Chicken
categories: main, Moroccan, sweet
servings: 4

2 lg onions, chopped
1/2 c olive oil
2 chickens, split in halves
1 bn fresh parsley, chopped
1 Tb chopped ginger
1 pn chopped garlic
1 ts salt
1 ts white pepper
1 pn saffron
1 dr yellow food coloring
20 prunes
2 c honey
1 Tb cinnamon
2 Tb powdered sugar
Sesame seeds
Roasted whole almonds
2 qt water
2 c water (additional)

In a large saucepan, saute chopped onions
in olive oil. Add chicken halves and
spices and yellow food coloring. Simmer
1 hr.

Boil prunes in 2 c water for 15 min. Add
honey, cinnamon and powdered sugar.
Reduce until a heavy syrup is created.

Place chicken in a tagine. Pour prunes and
sauce over chicken. Sprinkle with sesame
seeds and cover with a few roasted almonds.

Orlando Sentinel, 6/21/94
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Undermoderating and overmoderating - some think I do one or
the other, perhaps both at the same time.

Depends on the person and issue being addressed, most likely.

I of course don't think so.

You're the boss here so we have to play by the rules you post.

We've been in it for quite some time now.

As we note. The couples on here have a substantial
longevity record.

We've had good examples in our lives, trying to be one also for the younger generations.

For those who got it right the first time. Would that there
were more who were that thoughtful and lucky.

We've had good examples--my parents celebrated 64 years together before
Mom passed away. In December, Steve's parents will celebrate 70.
Sometimes it's a one day at a time thing, other times it's smooth
sailing for a good stretch. Either way, it's a promise made and kept by
both parties. We've a 3rd party involved also, enough said on that tho.

But you can reach further than I can on piano, etc.

A bare octave, now; used to get a ninth using thumb and
pinky tips.

I'm doing good to get 7 notes using the thumb and pinky tips on the edges of the keys.

For me, the 8 is by doing the same.

Still one more note than I can get to.

Immuneschein > ML> in W. Hurley, NY. Ginger juice, lemon

juice, and a > ML> little honey. > *************

Not too far from where I grew up.

She's a dean at Marist (I didn't know Marist had female
students, much less deans) so knows the region.

Probably better than I do now.

I doubt that it's changed all that much, though
remoteness in time is a factor no doubt.

Parts of it haven't changed much over the years, others have changed
quite a bit.

In my experience, the less processed ginger is, the
more suitable, so for me fresh is first, followed
by one of the liquid preservations, then candied,
juiced, or dried, not necessarily in that order
depending on the use (for sweet things dried and
candied do well).

We also have dry (powdered) and candied on hand. I think the fresh

root > dried to the point of unuseable a few weeks ago. Most often
I'll use it > in gingerbread or in a stir fry for seasoning.

Do you have a spice grinder?

Yes, AKA a repurposed coffee mill. But, that piece of root hit the
compost bucket after it got too dry and shriveled to even grind. Next
one we'll know better. BTW, just a note about our kitchen. We recycle
paper, glass, metal & plastic. Plant waste goes into a compost bucket by
the sink, emptied into an outdoor bin as needed. We do have a garbage
disposal but try not to put things like bones, avocado pits, gristle,
etc in it. If you need something, ask--we probably have it and could
hunt it down faster than trying to tell you where to look. (G) Of course
as the week end progresses, you will learn where things are kept. Other questions will be answered as the need arises.

My ordering failures are mostly of two sorts - either
taking a flyer for the sake of science, which has a
substantial disaster rate, or having a dish turn out
not to be as claimed, requested, or normal, which is
rarer now that there's a glut of cooking school graduates
on the market. Oh, a dish might have an unadvertised
ingredient or garnish such as zucchini.

Sometimes you just have to take a chance--and hope it turns out to

be > something you actually like.

Agreed. Or get someone else to jump into the
unknown on your behalf.

How often is that successful?

There isn't. What they label as X honey has to be
predominantly from X nectar, but there is no way to
guarantee purity short of keeping the bees in a giant
monocropped greenhouse.

Pollen analysis--Steve asked the person he got the honey from. He

also > picked up some blueberry honey this week. From what he said,
the honey > has to be derived from a certain percentage (60 or 70) of strawberry

(or, in the case of the one we got today), blueberry plants.

Makes sense, but you can test and test until you're
blue, but I don't see purity being anything you can
do anything about, plus it's a practical impossibility.

I'm just passing along the information Steve gave me.

area > DS> where there was a tupelo swamp, maybe I can

understand -- > ML> not much > DS> else there. Ditto with your
safflower honey (did I get > ML> that right?). > Strawberry--and yes, we've gotten tupelo, when given > ML> the opportunity.

That's the secret - not much else there.

But not in this area. We used to get mesquite honey in AZ--that had

very > little water in it--very thick, and good.

So with a profusion of flowering species, your apiarists
are just going to be able to sell "pure honey."

Most likely so.

Remember that from the bees' point of view, efficient
collection of food is the aim, which means doing as
little travel as necessary, which makes it more likely
that a particular colony's honey will be identifiable
as from the dominant local flower.

So we get the "exotic" honeys from the bees that haven't travelled

very > far from home.

The freight trains and boats do the traveling for the bees.

Hitching rides to far away places?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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