had to arrange for the desmoking of the honeymoon
suite, which had been seriously defiled by its
previous occupants.

How does one desmoke a room?

I've seen two strategies - the cover it up and hope
nobody notices and the use chemical neutralization
and hope nobody complains. The first is Glade, Airwick,
and so on, and I can tell you that it doesn't work for
me (I notice). The second involves either spraying some
unknown stuff all over that combines with smelly agents
and oxidizes them, or of course, the most effective way,
which proper hotels use, the ozone generator, which is
essentially a big sparking machine - it runs an electric
current that turns the O2 in the air into the unstable,
smelly, and poisonous O3, which latches on to the offending
chemicals and breaks down back into O2, which contributes
its extra O to the chemicals and breaks them down, into
what is not clear to me, nor is how you get rid of the
oxidized waste products.

Fair enough; but one still enjoys the
effects of smoke in certain products.

Back when we both smoked, most smoke did not bother us. But now smokey
rooms do bother us to some degree, although probably not as much as they would bother Ruth Haffly.

If it's a nonsmoking room, I'll give minus points
for even a small whiff of smoke (many if not most
rooms have discernible residue), but depending on
the quality of the accommodations otherwise, I
might or might not lobby for a different room.

OTOH, it has always wondered me why smokey rooms were unpleasant -- but smoked meat and cheeses tasted so good? Pretty sure it because of the
purity of the smoke.

Purity has something to do with it no doubt -
the additives that work for inhaling probably
don't work for food smoking. Ruth notes that
burning tobacco per se doesn't smell all that
awful (though it's also bad for asthma). Another
thing is that fresh smoke smells different from
stale smoke. Consider the result if you put old
smoking room exhaust into your food. Oh, right,
that's what Wright's does.

Title: Crockpot Savory Chicken And Vegetables (4 Points)

No, this wasn't a 4 Points, it was a Best Western.

The recipe actually looks decent, with ingredients
such as I would use, but I'd brown over high heat
and braise until just done, and I'd use up no more
time than prepping for the crockpot would. But then
I know how to cook.

MMMMM----- Recipe via Meal-Master (tm) v7.04

Title: CHRIS'S KICKY KETCHUP
Categories: Sauces
Servings: 1

1 Bottle (32 oz.) of the 2 tb Bell pepper, minced
Cheapest ketchup that's on 4 tb Onion, minced
Sale. 1/2 ts Hot pepper sauce
2 cl Garlic, minced 1/2 ts "liquid smoke"
2 tb Celery, minced

Contributed to the echo by: Janice Norman Ketchup with an attitude!
Chris's
Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed
thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash
the label off the ketchup bottle, put your own label on, and fill.

For the hot sauce, of course I used Melinda's. You could use Tabasco,
Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory
Smoke
flavoring.

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