Quoting Michael Loo to Nancy Backus on 11-14-19 07:25 <=-

We're talking in general here, the point being that
there shouldn't be struggle involved with a knife,
against an inanimate object anyhow. If there is,
the knife (or, it goes without saying, the wielder)
isn't suited for the task. I appreciate it when
kitchens I visit have good sets of knives, because
that makes everything easier, though I've cooked with
some success in households with limited selection, down
even to one dullish one, though such circumstances put
constraints on what can be done in a reasonable time.

Maybe next time you get here, you can help me shop for a good knife
and/or sharpener, as I'll admit mine aren't nearly as good as they
should be...

We've been informal enough that I'd only set out a knife if the meal required it... generally it's just a fork... ;)

As Lilli and I use a lot of butter, there's generally a
knife involved.

Butter can be served with a spoon, or the handle of spoon or fork...

Then you're even more uncouth than I am!

Or at least more pragmatic...? (G)

Depends on what you mean.

I'll use what's ready at hand... A couple weeks ago at Wegmans, I had
grabbed a spoon for eating a hot kettle soup portion... and then decided
I wanted to have some butter on my cornbread... used the handle of the
spoon to spread the butter from the little tub thingy... easier than
finding a knife from the dispenser clear across the area, and worked
about as well... :)

Is it, then, the source of the loofah sponges... or is that something entirely different....?

It's the same thing. Perhaps if you got zucchini to
grow to their maximum and then dried them out, you
might get something similar. I object to the spelling,
saying "faugh" to that.

Now that could be another use for zucchini.... possibly even a lucrative one... ;)

I took a quick gander, and there's no ready mention
on the internet of using the things that way. Maybe
the difference is that old zucchini get balloonlike
and watery, whereas sponge luffa gets tough.

Sounds quite plausible... :) Forget that use, then... (G)

... Write a wise saying and your name will live forever -- Anonymous

And s/he was right. Look how often his/her name shows
up in the literary collections.

Um.... yes.... ;)

And the royalties go to Royalty [F&S, of Greensleeves].

Well, Henry VIII was reputed to have been the composer/author of that...

... Our new improved keyboard even has an ANY key!

A new and improved keyboard should have fewer keys,
not more. Caps lock, for example, should be ditched.

Most of the time, I'd agree with you there.... as there have been way
too many times I've hit that instead of the shift, ao just by
accident... But once in a great while, one does need to type out a whole
word or more in caps, and then it can be useful... :) On the computers
I use, the Caps Lock and the Ctrl keys have been swapped, which usually
is helpful, except for doing the Ctrl/Alt/Del dealie.... :)

of 18th-century life; okay, some of the family might
have been able to get sounds out of a variety of
contrivances, but somebody had to mind the store, do
the laundry, slop the hogs, and when they got together
on Sunday, well, St. Martin in the Fields it wasn't.

I suspect you focus more on the not so terrific ones, where I'm willing
to focus on the good ensembles that come out of modern musical
families... ;)

If the percentages were as bad then as now, my
point should stand.

We don't know that that was the case.... wouldn't need to be...

Out of the depths comes some pretty interesting stuff.
If it weren't for poor hygiene, there wouldn't be cheese,
especially washed-rind soft. Yogurt would likely have
been as close as one got.

There is that...

B. linens, the bacterium primarily responsible for
foot odor, is the one in washed-rind cheeses as well.
Think on it. How did the cheese get on the feet ...
or how did the feet get in the cheese?

Maybe they both just got it from the air....? ;)

Though I've tripped over my brother's detritus, so there
is a potential hazard.

Various sorts of hazard....

As I've mentioned, I had half hoped the place burned down.

That might have simplified some things.... Has the property sold...?

It went, for not much more than one could have
gotten for a vacant lot. I believe that it went
through the vacant lot stage but now is in the
process of becoming a McMansion.

But not your worry any more, thankfully...

In that latter case, was your assesment as a result of
drive-by smelling?

No... I think I may have been close to that farm only once if that...

Ah, reputation then.

Mostly...

...

... Wisconsin: Come smell our dairy air.

That's the point, isn't it. Guess why I chose this
ontopicizer?

Well, my first thought was the Mozzarella.... then I saw the attribution
to source unknown.... and then noticed that a number of words in the
second half of the directions had had the first two letters chopped off
(sharp knife at work? [g])...

of bacon apped around the mozzarella, bread and tomato. Begin and end
with the con. Place
each skewer in a shallow baking pan or shallow earthenware sserole.
Be sure
the folded top of each piece of bacon is up. Pour mato sauce over
each skewer. Sprinkle generously with parmesan cheese. rinkle lightly
with paprika and additional salad oil. Preheat the oven 400 degrees.
Bake the skewers until brown on top. Serve immediately ile very hot. Source unknown

I was able to figure out "wrapped, bacon, casserole, tomato, Sprinkle,
to, while".... but first glance was indeed weird.... ;)

ttyl neb

... If you die broke, the timing was right.

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