I do OK with basics but will grab the calculator as a back up.

Given the current condition of my typing skills,
the calculator is just as likely to give bad
results for me as myself by myself.

I know, I always figure our gas milage whenever Steve fills the tank on
the truck. Sometimes I've gotten some pretty odd figures so have to go
back and start anew, being mindful that I don't hit the , for the .
which is my usual mistake.

The Europeans always make that mistake.

My own issues stem from my imperfect recollection
or understanding of reciprocals. Most of the time
it's a question of -32 x 5/9 or x9/5 + 32, for
which I now rely mostly on a number of signpost
figures - 0 = 32, 10 = 50, 25 = 77, 30 = 86,
37 = 98.6, 50 = 122, 100 = 212, 200 .= 400, and
so on. But sometimes it's more random than that.

In this case it was the bank that figured it out.
All I noticed was this preternaturally large bill.

I think the bank caught the one for us too. When Steve went on line to
look at the statement, there were 2 places where on line purchases had
been made that were dead give aways that they weren't ours. One was a sporting goods store; the other, a fabric store. We never buy thousands
of dollars worth of sporting goods and I always shop in person, never on line, at this fabric store. Bingo, someone is using our card!

Sometimes it's obvious. If you look at your
statements, which I should do more frequently.

One can get into that topic without going too
far into politics.

I'd rather not get into politics anyway.

I know, it's the difference between your life and mine.

There are significant differences! for which
both of us are probably grateful.

True. You've travelled/had the chance to try foods of a lot more
cultures than I have. I've travelled some, tried some new to me foods, incorporated some into our own cooking over the years. Other differences
as well but, don't need to go into them.

I'd say the only thing I'd envy is your having
raised a good crop of kids. There's no assurance
that I'd have raised kids well if I raised them
at all, though.

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber

Must have been fun, seeing him in the different stages going from

"don't > like at all" to "this is really good". (G)
Really good would be an overstatement. He found
it pretty good, maybe surprisingly so, though.

Don't know until you try--like Steve and the durian. (G)

There are some things that might be done without.
Blue cheese, for example.

Certainly I've obeyed Aunt Ah's admonition to try
something 9 times in most other cases.

things, especially when they are sweet and/or salty
and therefore bad for me).

Sometimes the bad for you things are the ones we like the best. (G)

On the other hand, we picked up 2 lb of cherries
and one of blueberries yesterday, also a banana and
some lean pork (as well as some less lean pork).

Sounds good, Steve brought home some fresh blueberries from a friend's U
Pick It farm the other night. Some went into a blueberry yum yum, as an experiment (have made it with strawberries, trying blueberries and
peaches now. Hoping to do one version at this year's picnic).

So there's this supposed feature of oregonberries.com
where you're supposed to be able to put in the package
code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not
found."

a dark gray facimile by mixing equal amounts of
red, blue, and green (some sources say yellow;
some say 2/3 the amount of green) and using a lot
of that mixture.

I think I'll take a pass.

It might have its use.

It might. The dessert I made with the blueberries calls for jello; since
I had strawberry jello, (actually not jello but another brand) I used it
with the blueberries. Will see how the taste combo works out.

A dollop of whipped something, and you'd get
a dessert that's right American.

As I said, something to displease everyone.

But my eggs went fast, somebody must have liked them.

That's because there was no dill in them.

No, none at all.

We weren't suggesting that your recipe had
something to offend everyone; it was the one
I posted that had mustard, Miracle-Whip type
dressing, and other extraneous things.

That was a "What were they thinking?" recipe. (G)

Of which there are many!

------------- Recipe Extracted from Meal-Master (tm) v6.30
------------------

Title: Harvest Cornish Hens
Categories: Main dish Poultry, what were they thinking?, could maybe be
fixed
Servings: 8

4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt
1 x Pepper 2 T Olive or salad oil
1 t Dried parsley flakes 1/4 t Dried thyme leaves
1 T Butter or margarine 1 ea 10-oz bag carrots,
sliced 1/
1 ea 10-oz container brussel spro 1 ea 12-oz. package
mushrooms, sl
1 x Milk 1 T All-purpose flour
1 t Chicken-flavor instant bouil 1 x Parsley sprigs for
garnish

Calories per serving: 435
Fat grams per serving: 23 Approx. Cook Time:
Cholesterol per serving: 105
Remove giblets and necks from Rock Cornish Hens; refrigerate to use in
soup another day. Rinse hens with running cold water; pat dry with
paper towels. Sprinkle inside body cavity with salt and pepper. Fold
neck skin to back; lift wings toward neck, then fold them under back
of hen so they stay in place. With string, tie legs and tail of each
hen together. Place hens, breast-side up, on rack in roasting pan. In
a cup, mix olive or salad oil, dried parsley flakes, dried thyme
leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil
mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing
hens occasionally with drippings in pan. Hens are done when legs can
be moved up and down easily or when fork is inserted between leg and
body cavity and juices that escape are not pink. Toward the end of
roasting hens, in 12-inch skillet over medium-high heat, in hot
margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until
golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce
heat to medium-low; cover and cook 5 to 10 minutes until vegetables
are tender-crisp, stirring occasionally; keep warm. When hens are
done, discard strings. Place hens on warm large platter; keep warm.
For gravy, remove rack from roasting pan; pour pan drippings into
1-cup measure; let drippings stand a few seconds until fat deparates
from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart
saucepan; skim and discard any remeining fat. In saucepan over high
heat, in hot fat, cook mushrooms until tender and golden, stirring
occasionally. Stir enough milk into meat juice to measuring to equal 1
cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
Add 1/2 cup water to roasting pan; stir to loosen brown bits from
bottom of pan. Pour water and brown bits into mushrooms in saucepan.
Add meat-juice mixture; cook over high heat, stirring constantly until
mixture boils and thickens slightly; boil 1 minute. To serve, arrange
vegetables on platter with Cornish hens. Garnish with parsley sprigs.
Serve with mushroom gravy.

Source: Cybeream BBS

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

the calculator is just as likely to give bad
results for me as myself by myself.

I know, I always figure our gas milage whenever Steve fills the tank

on > the truck. Sometimes I've gotten some pretty odd figures so have
to go > back and start anew, being mindful that I don't hit the , for
the .

which is my usual mistake.

The Europeans always make that mistake.

I do remember that.

My own issues stem from my imperfect recollection
or understanding of reciprocals. Most of the time
it's a question of -32 x 5/9 or x9/5 + 32, for
which I now rely mostly on a number of signpost
figures - 0 = 32, 10 = 50, 25 = 77, 30 = 86,
37 = 98.6, 50 = 122, 100 = 212, 200 .= 400, and
so on. But sometimes it's more random than that.

I just figure "close enough" for the most part. Hot is hot and cold is
cold, whether it's in C or F.

In this case it was the bank that figured it out.
All I noticed was this preternaturally large bill.

I think the bank caught the one for us too. When Steve went on line

to > look at the statement, there were 2 places where on line
purchases had > been made that were dead give aways that they weren't ours. One was a > sporting goods store; the other, a fabric store. We never buy thousands > of dollars worth of sporting goods and I always
shop in person, never on > line, at this fabric store. Bingo, someone
is using our card!

Sometimes it's obvious. If you look at your
statements, which I should do more frequently.

He does, you should. (G)

One can get into that topic without going too
far into politics.

I'd rather not get into politics anyway.

I know, it's the difference between your life and mine.

There are significant differences! for which
both of us are probably grateful.

True. You've travelled/had the chance to try foods of a lot more cultures than I have. I've travelled some, tried some new to me

foods, > incorporated some into our own cooking over the years. Other differences > as well but, don't need to go into them.

I'd say the only thing I'd envy is your having
raised a good crop of kids. There's no assurance
that I'd have raised kids well if I raised them
at all, though.

You never know; you might have raised the next great Chinese-American
chef or musician. (G)

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber

Must have been fun, seeing him in the different stages going

from > ML> "don't > like at all" to "this is really good". (G)

Really good would be an overstatement. He found
it pretty good, maybe surprisingly so, though.

Don't know until you try--like Steve and the durian. (G)

There are some things that might be done without.
Blue cheese, for example.

Not one of my favorites; I'll eat a bit, in small amounts.

Certainly I've obeyed Aunt Ah's admonition to try
something 9 times in most other cases.

Some I have, others, one or two tastes will confirm a dislike, and never
touch the food in question again.

things, especially when they are sweet and/or salty
and therefore bad for me).

Sometimes the bad for you things are the ones we like the

best. (G) > ML> On the other hand, we picked up 2 lb of cherries

and one of blueberries yesterday, also a banana and
some lean pork (as well as some less lean pork).

Sounds good, Steve brought home some fresh blueberries from a

friend's U > Pick It farm the other night. Some went into a blueberry
yum yum, as an > experiment (have made it with strawberries, trying blueberries and

peaches now. Hoping to do one version at this year's picnic).

So there's this supposed feature of oregonberries.com
where you're supposed to be able to put in the package
code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not
found."

Interesting, have to check it out.

a dark gray facimile by mixing equal amounts of
red, blue, and green (some sources say yellow;
some say 2/3 the amount of green) and using a lot
of that mixture.

I think I'll take a pass.

It might have its use.

It might. The dessert I made with the blueberries calls for jello;

since > I had strawberry jello, (actually not jello but another brand)
I used it > with the blueberries. Will see how the taste combo works
out.

A dollop of whipped something, and you'd get
a dessert that's right American.

This dessert has whipped topping, cream cheese and condensed milk in it
already for the white coloring.

As I said, something to displease everyone.

But my eggs went fast, somebody must have liked them.

That's because there was no dill in them.

No, none at all.

We weren't suggesting that your recipe had
something to offend everyone; it was the one
I posted that had mustard, Miracle-Whip type
dressing, and other extraneous things.

That was a "What were they thinking?" recipe. (G)

Of which there are many!

Very true!

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


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)