Financially, not so much - he stayed at Business Week,
which shortly after got sold to Bloomberg and the entire
Washington bureau bounced or given early retirement.

Oh well. It could have been worse - he could have ended up working
for Murdoch. Or a politician to be named never.

I don't think he ever would have stooped so
low, though he may have done freelance work for
some of the more backward media once or twice.

In some places on this planet, Jews and Muslims
peacefully coexist. In others, perhaps more rarely,
Catholics and Protestants. Here at Wipi, Republicans
and Democrats even speak to each other.

Around here, Yankee and Sox fans intermarry.

And produce two-headed hybrid monsters, no doubt.

I'm doubting that my food memories are that imperfect,
though other sorts of memory may have begun to suffer.

Mine tends to be pretty good too.

People ask "how can you tell," but it's pretty
clear what one remembers and what one doesn't
and that those who ask that kind of question
lack either taste buds or memory cells or both.

Well, I'm with the modern way and happier that the old
Mueller's slogan that said that it was made with both
farina and semolina has been deep-sixed.

Creamettes do have their place...in the trash can.

Yeah.

I prefer my kale on the side too. Quinoa I like not much in

any

context.

Looks like little worms crawling out, but I'd
rather eat worms.

Never tried those.

I'd prefer small white worms and grubs to quinoa.

I'd have to taste the worms/grubs to make that pronouncement. Quinoa
can be OK, even edible.

Having had both quinoa and worms, clearly I
prefer the latter.

That helps. Of course if someone really wanted it you could have
handed them the avocados and limes and said "have at".

If anyone really wanted, I could have made the stuff
in ten minutes.

Why bother? You'd done your share.

A significant part of our job description is
to make others happier, and if I can make people
happier in ten minutes without great cost to me,
good for me, good for them.

Some of the old school ones were great. I'm not sure about newer
models. Does Lili have a Sous vide too?

Don't give her any ideas. Actually, a food sealer
bag and a water bath and a kitchen thermometer,
that combo makes enough of a sous vide.

As with poison ivy, it's the picking that poses the
first problem. Ingesting either is presumably no
picnic. Funnyish story ... one awful summer I was
sent to YMCA camp, where most of the counselors were

Parental mistake number ....####?

Nah, parental mistake number #####.

various kinds of Protestant, but there was this one
nasty piece of work who was a Catholic - I think his
name was Harold something, a skinny bespectacled guy
who really had it in for me - he made me swim laps in
a jellyfish-infested enclosure and clean the latrines

Instead of playing Sing Sing Sing you were playing Sting Sting Sting?
Yuck.

Who knows what evil lurks in the hearts of men
- I knew from a young age.

went out on a camping trip, and my cabin's group made a
campfire and made hobo packets for supper, and the group
from the cabin he was counselor in charge of made a
campfire and got sick, because they put poison ivy wood
in that campfire. I didn't see him around after that,
and life for me at least seemed somewhat better.

Ignorance is sometimes bliss, but often is more of a form of revenge. Burning poison ivy and inhaling the smoke ... not smart.

Actually, ignorance is never bliss. Not knowing
may be bliss at times, but that is very different.

Title: Blue Cheese Dressing # 4
1 qt Mayonnaise (4 cups) 1 ts Garlic salt

They lose me at mayo.

The recipe was chosen to lose everyone.

1 c Buttermilk 1 ts Salt
1 c Cottage cheese; sml curd 4 oz Roquefort or

And cottage cheese in a dressing? That's just so wrong.

Cottage cheese is nasty stuff, but blended enough can
substitute in a low-cal way for more palatable things.

Italian cottage dip
categories: odd, dairy, starter
Servings: 18

1 lb 2% milkfat cottage cheese
2 Tb milk
1 pk (0.7 oz) Good Seasons Italian dressing mix

Blend cottage cheese and milk in blender until
smooth. Spoon into medium bowl. Stir in dressing
mix. Refrigerate several hours or until chilled.

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

Oh well. It could have been worse - he could have ended up

working

for Murdoch. Or a politician to be named never.

I don't think he ever would have stooped so
low, though he may have done freelance work for
some of the more backward media once or twice.

Sometimes you do what you have to.

Catholics and Protestants. Here at Wipi, Republicans
and Democrats even speak to each other.

Around here, Yankee and Sox fans intermarry.

And produce two-headed hybrid monsters, no doubt.

Worse - Atlanta fans and basketball junkies.

People ask "how can you tell," but it's pretty
clear what one remembers and what one doesn't
and that those who ask that kind of question
lack either taste buds or memory cells or both.

Often both. Then again, taste buds can change over time, and from
personal experience medications change things too.

farina and semolina has been deep-sixed.

Creamettes do have their place...in the trash can.

Yeah.

Maybe Chef Boyardi could use some .... and then we could pitch both
at once.

Looks like little worms crawling out, but I'd
rather eat worms.

Never tried those.

I'd prefer small white worms and grubs to quinoa.

I'd have to taste the worms/grubs to make that pronouncement.

Quinoa

can be OK, even edible.

Having had both quinoa and worms, clearly I
prefer the latter.

I ate a quinoa "burger" the other day. It was greasy and a bit
crunchy, and not in a good way. It was free and not horrible, but
then it was also topped with a slice of smoked provelone. Smoked
cheese even improves quinoa.

If anyone really wanted, I could have made the stuff
in ten minutes.

Why bother? You'd done your share.

A significant part of our job description is
to make others happier, and if I can make people
happier in ten minutes without great cost to me,
good for me, good for them.

That's often my job too.

Some of the old school ones were great. I'm not sure about newer
models. Does Lili have a Sous vide too?

Don't give her any ideas. Actually, a food sealer
bag and a water bath and a kitchen thermometer,
that combo makes enough of a sous vide.

It'll get the job done, but even I'd like one of those.

As with poison ivy, it's the picking that poses the
first problem. Ingesting either is presumably no
picnic. Funnyish story ... one awful summer I was
sent to YMCA camp, where most of the counselors were

Parental mistake number ....####?

Nah, parental mistake number #####.

Goof up early and often. Yep. That's actually part of being a parent.
Had it been band camp you might have been far happier, even if
violins aren't a band instrument.

a jellyfish-infested enclosure and clean the latrines

Instead of playing Sing Sing Sing you were playing Sting Sting

Sting?

Yuck.

Who knows what evil lurks in the hearts of men
- I knew from a young age.

The Shadow knows. And he puts it on the radio.

Burning poison ivy and inhaling the smoke ... not smart.

Actually, ignorance is never bliss. Not knowing
may be bliss at times, but that is very different.

Ignorance is more likely to be dangerous than bliss.

And cottage cheese in a dressing? That's just so wrong.

Cottage cheese is nasty stuff, but blended enough can
substitute in a low-cal way for more palatable things.

It works in Hungarian cheesecake; otherwise it's just emergency
lunch.

Italian cottage dip
categories: odd, dairy, starter
Servings: 18

Odd is about the size of it.

1 lb 2% milkfat cottage cheese
2 Tb milk
1 pk (0.7 oz) Good Seasons Italian dressing mix

Blend cottage cheese and milk in blender until
smooth. Spoon into medium bowl. Stir in dressing
mix. Refrigerate several hours or until chilled.

Kraft Foods

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