I rushed into the kitchen of the main house, where
Ian was beginning to fuss at Jacquie's accident, so
I said to dump a cup or two of water in, so there
ended up being that bloody red sauce and just a tinge
of burned aroma. Not my first choice food.

It doesn't sound like my favorite either.

If you liked chard in the first place, you might have
liked this. I thought it a bit of a waste of cream and
butter, but that's just me. Spinach, cabbage, napa, and
other things would have been preferable, but chard is
probably easier to grow.

Never had a period, never plan to have one.

Lucky stiff, but you'd be too old by now anyway.

I was too old in utero.

Like I said, lucky stiff.

48 or 49% of us are, in that regard.

Better yet, you never had someone tell you certain problems were "all
in your head".

The question is whether women should be taken
seriously. I tend to think so, but that's just me.

nights ago at breakfast there was self-serve Bayonne
ham on the bone, and I took a few slices off the
fattiest part. Really good. Like Smithfield, only
not disgusting.

Smithfield isn't horrible, just not appealing. Bayonne sounds a
distinct improvement, although I'm not partial to ham fat.

Smithfield used to be a place and a respected name. It's
now a wholly owned part of WH, a Red Chinese corporation,
one of the largest agribusinesses in the world. The Virginia
legislature tried to protect the Smithfield name almost a
hundred years ago; its efforts have largely been nullified
by fancy corporate lawyers.

with a result close to that that Ian's careful
preparation produced, but we won't tell him that.

It does seem to have its uses.

It won't help a lot of people who fix that kind of
recipe, but a splash of brandy or a cup of wine can
help further.

Some things we don't tell the purists; it only upsets them.

Some of the purists, perhaps a minority but some, can tell.

Title: Oriental Make Ahead

I'm not sure if I could eat this one, catalina french dressing

not

being a favorite. I have used italian dressing in a pinch.

People often give a pass to sweet food wheen they shouldn't.

Sugar just doesn't belong in some dishes.

Whole Wheat Yeasted Olive Oil Pastry
Categories: American, crust, ingredient, wwtt
Yield: Two 10-in tarts

2 ts active dry yeast
1/4 ts sugar
1 lg egg, at room temperature, beaten
1/4 c olive oil
1 c whole-wheat flour
1 c unbleached flour (more as needed)
3/4 ts salt

Dissolve the yeast in 1/2 c lukewarm water, add the sugar,
and allow to sit until the mixture is creamy, about 5 min.
Beat in the egg and the olive oil. Combine the flours and
salt, and stir into the yeast mixture. You can use a bowl
and wooden spoon for this, or a mixer - combine the
ingredients using the paddle. Work the dough until it
comes together in a coherent mass, adding flour as
necessary. Turn out onto a lightly floured surface,
and knead gently for a few min, adding flour as
necessary, just until the dough is smooth - do not
overwork it. Shape into a ball. Place in a lightly oiled
bowl, cover the dough tightly with plastic wrap, and allow
to rise in a draft-free spot 1 hr until doubled in size.

Turn the dough out onto a lightly floured surface, gently
knead a couple of times, and cut into two equal pieces (or
as needed). Shape each piece into a ball without kneading
it. Cover the dough loosely with plastic wrap, and let
rest for 5 min. Then roll out as needed, and line pans.
If not using right away, freeze the dough to prevent it
from rising and becoming too bready. The dough can be
transferred directly from the freezer to the oven.

Tip
You can make the dough a day ahead and refrigerate. Once
rolled out, the dough will keep for a month in the freezer
if well wrapped.

Martha Rose Shulman, NY Times
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

ended up being that bloody red sauce and just a tinge
of burned aroma. Not my first choice food.

It doesn't sound like my favorite either.

If you liked chard in the first place, you might have
liked this. I thought it a bit of a waste of cream and
butter, but that's just me. Spinach, cabbage, napa, and
other things would have been preferable, but chard is
probably easier to grow.

Maybe the bugs leave it alone too? They tend to like cabbage for
whatever reason.

48 or 49% of us are, in that regard.

Better yet, you never had someone tell you certain problems were

"all

in your head".

The question is whether women should be taken
seriously. I tend to think so, but that's just me.

Yeahwell.

Smithfield isn't horrible, just not appealing. Bayonne sounds a
distinct improvement, although I'm not partial to ham fat.

Smithfield used to be a place and a respected name. It's
now a wholly owned part of WH, a Red Chinese corporation,
one of the largest agribusinesses in the world. The Virginia
legislature tried to protect the Smithfield name almost a
hundred years ago; its efforts have largely been nullified
by fancy corporate lawyers.

Figures. Chinese owned and hog uck pens that flooded out during the hurricane. Gee, nice.

It won't help a lot of people who fix that kind of
recipe, but a splash of brandy or a cup of wine can
help further.

Some things we don't tell the purists; it only upsets them.

Some of the purists, perhaps a minority but some, can tell.

So they're mostly only purists if they see the recipe?

being a favorite. I have used italian dressing in a pinch.

People often give a pass to sweet food wheen they shouldn't.

Sugar just doesn't belong in some dishes.

Chinese stir-fry yes, pizza sauce no.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)