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

It did sort of make me doubtful of her
sanity for a while, though.

Even sane people can have some weird tastes and quirks sometimes... ;)

It was after all only a temporary doubt.

I must admit, things I make are rarely authentic... ;)

I do a lot of fusing if not fusion things, but when
they're indescribable by standard terminology, I just
don't attempt to do so.

I suppose that could be a wise approach... ;)

It's because I try to provide a preponderance of
good info over bad.

I'd suspect that while symphony was meant, cacophany might have been
more accurate... ;) At least, I've had enough dishes where that is true... ;)

The thing is - just because people don't have a sense of
language doesn't mean that they lack a sense of taste.

True.

No way of determining capacity in one field via
analogy with an unrelated field.

That would be interesting. Did the packaging actually
say Hatch? The New Mexican legislature tried to make
laws regulating the use of that term.

It actually said Hatch, and had come from the proper parts of New
Mexico... Up till this year, there's been a Hatch Event as the stores, pushing them... I think I probably bought and froze them last year's season....

Are they available only in ridiculous bulk? Fresh
are always better, though chiles do freeze okay.

Hmmm... I've only noticed the bitterness in the liquid that exudes from the skin when one cuts the raw zucchini... and to a much milder extent, from the skin of a raw yellow summer squash.... not noticed it once the squash is cooked...

I can't describe it exactly; it's sort of like
cilantro only different. With this latter some
of the food writers characterized it as "somewhat
fetid," which would also be apt for my experience
of zucchini.

So, probably is one of those "people's taste buds differ" things....

I never thought of myself as a supertaster, but my
preferences pretty much parallel those of people who
claim to that condition.

you certainly are being rather peripatetic.... Is Lilli part of all/most of these trips...?

About half, used to be more, but she is getting a bit more
fragile, so we have to be careful about overextending her.
She after all is in her 70s and has had at least two
different cancers.

The spirit is still willing but the flesh is becoming more and more weak... :)

Isn't it, though, for all of us I'm afraid.

'Fraid so... to a greater or lesser extent....

So it's three weeks with Glen (relatively good condition
though accident prone), Kevin (leg lost due to diabetes
and alcoholism), Lilli (various age-related complaints),
and Esther (polio). Perhaps you should be thankful! that
you're not among this crowd.

rroz con leche
cat: dessert, dairy, "healthy," wwtt
servings: 4

1 c raw rice (original suggests instant brown)
1 c water
2 c skim milk
2 Tb granulated sugar substitute (such as stevia)
3 in strip orange peel
3 in cinnamon stick
1 Tb flaxseeds
3 whole cloves
1 ts vanilla extract
1/2 ts ground cinnamon

Prepare the rice according to package directions.

Combine the cooked rice, milk, water, sweetener,
orange peel, cinnamon stick, flaxseeds, and cloves
in a medium saucepan; bring to a boil. Reduce the
heat to medium low and simmer, stirring often, 20
min or until the rice pudding is thick and creamy.

Remove from the heat. Remove and discard the orange
peel, cinnamon stick and cloves. Stir in the vanilla
and ground cinnamon.

Ingrid Hoffmann, Delta Sky, October 2018
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