It's more that there are those four that have no
lookalikes at all and don't make anyone sick (except
perhaps those allergic to all mushrooms); the others
may have a slight risk factor, depending on the myopia,
inexperience, or idiocy of the collector.

Still, since it's not my field of expertise, I'll let others do the gathering. If they offer me some of the fruits of their labors, I'll
accept them. (G)

One often does things outside one's field of expertise.
I suspect we tend to do that more often than not.

OK, I'm seeing my primary care doctor next week--see if he wants me

to > continue with it or switch to something else.
Might be worthwhile, but I the doc out in California
that I'm old enough not to worry about such things,
but he nixed the stuff anyhow.

I'm sure something will be decided. Express Scripts may decide to drop
it; we'd have to find a substitute but there are probably plenty of them
on the market.

Ideally, closer oversight of the generic drug
manufacturers.

And have you read that a lot of serial killers have the middle name Wayne?

Parents have to be more than a bit odd to name their
kids Wayne, even as a middle name.

Better Wayne than Whine. (G)

Lance is the famous eample of names that signal
parents with weird Freudian issues. The common
counterexample was "but what about Lance Rentzel?"
who was a big he-man football player and married to
the glamorous Joey Hetherton. Then he was convicted
of indecent exposure to minors.

And Lance is a big name in snack foods here in the Carolinas.

Another something to injure yougsters with. Lance
products used to be common in vending machines not just
in your area - I remember various kinds of cheese-
spread and peanut-butter cracker sandwiches, including
one with a malt-flavored cracker that wasn't too bad.

It's kind of random why anyone picks up anything. I was
a member of RIME-Cuisine, P&B-Cooking, ILink-Chocolate,
Wine&Beer, and Cuisine, as well as this one, with the first
and last seeming to be the most robust. RIME went away
with the two owners of the network self-destructing it
(they were brother and sister). After that all my eggs
went into this one basket.

I have always kept my time on echoes and such like to a limited basis.
Don't want to get so sucked into the internet and such like that I've
got no time for other activities.

There are those of whom it seemed they spent all day
pounding that keyboard; I don't think that's true of
present company, though.

The cleaning of gizzards being fiddly, and given their
function in the avian body, one should be careful to
cook them quite well. The first place I got a traceable
food poisoning was from an ugly-looking but tasty gizzard
and egg stew at a cafeteria in Houston, where it had been
sitting on a steam table for probably days on end.

OK, good reason to avoid them on a steam table.

Live and learn, as you might say. I should have
thought twice in the first place but being young and
innocent figured that the restaurant wouldn't be so
careless as to put its customers in danger.

Heh, I'd have used that as an excuse not to add all
the potatoes.

I was only about a slice short. Not really enough to affect the

final > outcome, just a bit of a reduction in the amount of bacon that got mixed > in at the end. It still tasted good, much better than the canned.
I thought it tasted better and more real than the canned,
which had off-tastes of smoke flavoring and metal.

Also had too much liquid for my liking.

I ended up throwing out the excess liquid and was
chid by Nancy, who apparently drinks it.

If it cost 100 a head instead of the 300 or so, I'd
not be averse to going. Ian of course has a brother who
is well ensconced in the lower upper class and can eat extensively at places like that.

It's still quite far above our usual price range.

It's way above mine and most of ours, I'd suspect, too.

Probably so, given the make up of the echo.

Rich guys and gals are out go-getting instead of
typing away here.

Risotto With Eggplant and Tomatoes
Categories: main, starch, vegetarian, French, Provencal, Gluten Free,
Healthy, High Fiber, Low Cholesterol, Nut Free
Yield: 4 to 6 servings

1 lb eggplant (1 lg or 2 sm)
2 Tb extra virgin olive oil
1 sm onion, finely chopped (1/2 c)
1 lb tomatoes, peeled and grated or seeded and chopped
2 garlic cloves, minced
1 ts fresh thyme leaves or 1/2 ts dried thyme
Salt to taste
1 1/2 c arborio rice
1/2 c dry white wine
6 c vegetable stock or chicken stock
Freshly ground pepper
1 1/2 oz Parmesan cheese, grated (1/3 c)

Preheat the oven to 450F. Line a baking sheet with foil,
and oil the foil. Cut the eggplant in half lengthwise,
and with the tip of your knife, make an incision down
the middle of the cut sides that goes just about down
to, but not through, the skin. Lay the eggplants on
the baking sheet, cut side down, and place in the oven
for 20 min, or until the skin has shriveled and the
eggplants are beginning to collapse. Remove from the
heat and allow to cool until you can handle them, then
dice and set aside.

Heat 1 Tb olive oil in a large, wide skillet and add
the onion. Cook, stirring often, until it is tender,
about 5 min, and add the garlic. Cook, stirring, until
the mixture is fragrant, about 30 sec, then stir in the
tomatoes, thyme, diced eggplant and salt to taste. Cook,
stirring often, until the tomatoes have cooked down and
smell fragrant and the eggplant is thoroughly tender,
10 to 15 min. Taste and adjust seasoning. Set aside.

Put your stock or broth into a saucepan and bring it to
a simmer on the stove, with a ladle nearby or in the pot.
Make sure that it is well seasoned. Heat the remaining
olive oil over medium heat in a wide, heavy skillet or
saucepan. Pour in the rice and stir just until the grains
separate and begin to sizzle. Add the wine and stir until
it is no longer visible. Stir in the tomato and eggplant
mixture and cook, stirring, for about a min, until the
mixture is well combined and sizzling.

Begin adding the simmering stock, a couple of ladlefuls
at a time. The stock should just cover the rice and should
be bubbling, not too slowly but not too quickly. Stir
often, and when you see that the stock has been absorbed
by the rice, add another ladleful. The rice will be
cooked through but still chewy after 20 to 25 min of
adding the stock in increments and stirring. When the
rice is tender all the way through but still chewy, it
is done. Add pepper, taste and adjust salt.

Add another ladleful of stock to the rice. Stir in the
Parmesan and remove from the heat. The mixture should
be creamy. Serve right away.

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

Quoting Michael Loo to Ruth Haffly on 10-03-18 17:09 <=-

Lance is the famous eample of names that signal
parents with weird Freudian issues. The common
counterexample was "but what about Lance Rentzel?"
who was a big he-man football player and married to
the glamorous Joey Hetherton. Then he was convicted
of indecent exposure to minors.

And Lance is a big name in snack foods here in the Carolinas.

Another something to injure yougsters with. Lance
products used to be common in vending machines not just
in your area - I remember various kinds of cheese-
spread and peanut-butter cracker sandwiches, including
one with a malt-flavored cracker that wasn't too bad.

Still available here... in vending machines and also in stores... :)
Including Wegmans and BJ's, probably the others as well... ;)

It's kind of random why anyone picks up anything. I was
a member of RIME-Cuisine, P&B-Cooking, ILink-Chocolate,
Wine&Beer, and Cuisine, as well as this one, with the first
and last seeming to be the most robust. RIME went away
with the two owners of the network self-destructing it
(they were brother and sister). After that all my eggs
went into this one basket.

I have always kept my time on echoes and such like to a limited basis.
Don't want to get so sucked into the internet and such like that I've
got no time for other activities.

There are those of whom it seemed they spent all day
pounding that keyboard; I don't think that's true of
present company, though.

Some days it feels like it... (G) Mostly when I'm in catchup mode,
though... ;)

ttyl neb

... Heredity is fine until your kids start acting like idiots.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

may have a slight risk factor, depending on the myopia, inexperience, or idiocy of the collector.

Still, since it's not my field of expertise, I'll let others do the gathering. If they offer me some of the fruits of their labors, I'll accept them. (G)

One often does things outside one's field of expertise.
I suspect we tend to do that more often than not.

Yes, but not usually with something that could make us horribly sick or
kill us if we thought we had a harmless mushroom but it turned out to
not be so.

OK, I'm seeing my primary care doctor next week--see if he

wants me > ML> to > continue with it or switch to something else.

Might be worthwhile, but I the doc out in California
that I'm old enough not to worry about such things,
but he nixed the stuff anyhow.

I'm sure something will be decided. Express Scripts may decide to

drop > it; we'd have to find a substitute but there are probably
plenty of them > on the market.

Ideally, closer oversight of the generic drug
manufacturers.

Probably so. PC Doc called me at home as he'd forgotten to check on the Valsartan. When he found out ES was sending an ok one, he said to keep
up with it, unless I happened to get some from the recall lots (very
unlikely now). Otherwise he would have switched me to another med, had
mine been in the recall.

Lance is the famous eample of names that signal
parents with weird Freudian issues. The common
counterexample was "but what about Lance Rentzel?"
who was a big he-man football player and married to
the glamorous Joey Hetherton. Then he was convicted
of indecent exposure to minors.

And Lance is a big name in snack foods here in the Carolinas.

Another something to injure yougsters with. Lance
products used to be common in vending machines not just
in your area - I remember various kinds of cheese-
spread and peanut-butter cracker sandwiches, including
one with a malt-flavored cracker that wasn't too bad.

Haven't seen the malt one but they still put out a lot of vending machine/convenience store snack foods. They're still big in the South,
not sure about other parts of the country.

It's kind of random why anyone picks up anything. I was
a member of RIME-Cuisine, P&B-Cooking, ILink-Chocolate,
Wine&Beer, and Cuisine, as well as this one, with the first
and last seeming to be the most robust. RIME went away
with the two owners of the network self-destructing it
(they were brother and sister). After that all my eggs
went into this one basket.

I have always kept my time on echoes and such like to a limited

basis. > Don't want to get so sucked into the internet and such like
that I've > got no time for other activities.

There are those of whom it seemed they spent all day
pounding that keyboard; I don't think that's true of
present company, though.

Not me, never have been, never will be.

The cleaning of gizzards being fiddly, and given their
function in the avian body, one should be careful to
cook them quite well. The first place I got a traceable
food poisoning was from an ugly-looking but tasty gizzard
and egg stew at a cafeteria in Houston, where it had been
sitting on a steam table for probably days on end.

OK, good reason to avoid them on a steam table.

Live and learn, as you might say. I should have
thought twice in the first place but being young and
innocent figured that the restaurant wouldn't be so
careless as to put its customers in danger.

Might it be something you would want to try to replicate at some point?

Heh, I'd have used that as an excuse not to add all
the potatoes.

I was only about a slice short. Not really enough to affect

the > ML> final > outcome, just a bit of a reduction in the amount of bacon that > ML> got mixed > in at the end. It still tasted good,
much better than the > ML> canned.

I thought it tasted better and more real than the canned,
which had off-tastes of smoke flavoring and metal.

Also had too much liquid for my liking.

I ended up throwing out the excess liquid and was
chid by Nancy, who apparently drinks it.

It happens every now and again. At least it wasn't shoved into the back
of the fridge for months on end.

If it cost 100 a head instead of the 300 or so, I'd
not be averse to going. Ian of course has a brother who
is well ensconced in the lower upper class and can eat extensively at places like that.

It's still quite far above our usual price range.

It's way above mine and most of ours, I'd suspect, too.

Probably so, given the make up of the echo.

Rich guys and gals are out go-getting instead of
typing away here.

They don't know the fun they're missing out on.(G)


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


... If you focus only on the thorns you will miss the beauty of the rose.

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