It blew apart at the seams? (G)

I've been by the site on the trolley a few times
but have seen no evidence of catastrophe or
expansion. Likely a lot of stuff has been sent to
the hinterlands for storage.

Or put into electronic format and originals destroyed. Hopefully not,
and they are somewhere out in the boonies.

One certainly hopes not destroyed, but who knows what
evil lurks in the hearts of school administrators,
especially since the abdication of Dr. Gottlieb.

In your position I'd catch a few whiffs and
then retreat for a while; repeat until satisfied.

Just a few whiffs and then retreat until it's cooked works for me.

Somebody has to brave the coughs and sneezes
of outrageous fortune.

I'd rather keep breathing.

If everyone thought that way, there'd never be
any barbecue!

I'll do all of them, in reasonable amounts. That varies with what it

is > to go with tho.
Also in the same family are a number of things I'd
put between the well and less well categories: hing,
celery, hogweed, and angelica.

Of those, celery is the one I'd keep out. I use it, but not that much of
it, especially now that I'm cooking for 2.

There are dishes that it makes sing. Beef stew,
for example. Of course, too much of it makes food
scream most unmelodiously.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: White Bean Soup
Categories: Soups, German, Beans, Pork, Garlic
Servings: 8

1 lb Navy Beans, Dry
3 qt Water
1 Ham Bone Or Hock, Smoked
2 tb Parsley, Chopped
1 c Onions, Finely Chopped
1 Garlic, Clove, Minced
2 c Celery & Tops, Fine Chopped
1 1/2 ts Salt
1/2 ts Pepper

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot. Source unknown. M says 1/2 c celery is probably plenty.

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

Hi MIchael,

expansion. Likely a lot of stuff has been sent to
the hinterlands for storage.

Or put into electronic format and originals destroyed. Hopefully

not, > and they are somewhere out in the boonies.

One certainly hopes not destroyed, but who knows what
evil lurks in the hearts of school administrators,
especially since the abdication of Dr. Gottlieb.

That remains to be seen over the years. (G)

In your position I'd catch a few whiffs and
then retreat for a while; repeat until satisfied.

Just a few whiffs and then retreat until it's cooked works

for me. > ML> Somebody has to brave the coughs and sneezes

of outrageous fortune.

I'd rather keep breathing.

If everyone thought that way, there'd never be
any barbecue!

True, but not everybody has breathing problems.

I'll do all of them, in reasonable amounts. That varies with

what it > ML> is > to go with tho.

Also in the same family are a number of things I'd
put between the well and less well categories: hing,
celery, hogweed, and angelica.

Of those, celery is the one I'd keep out. I use it, but not that

much of > it, especially now that I'm cooking for 2.

There are dishes that it makes sing. Beef stew,
for example. Of course, too much of it makes food
scream most unmelodiously.

I know, I use it in beef stew, a Penn. Dutch potato salad, split pea
soup, dressing for poultry, odds and ends of other things but not in
great quantity.

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


... Gone crazy, be back later. leave a message at the Beep!

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