They were very nice... Had you made more, they'd probably still all
been eaten... or at least mostly so.... ;)

It was a pretty big tray.

And plenty of people happily eating them.... :)

Which left me with mixed feelings, as I
wanted more for myself. The solution would
have been to make an impossibly large batch,
but I'd thought that the offering was enough
(a rule of thumb is to make enough for 4,
which in my admonitions for the echo picnics
is amended to 2 to 4, but as I recall that
dish would have fed 8-10 as a main course).

One has been known to make the comparison with
the fabled jeweler Cardillac, who would create
and sell pieces but then rob their in his mind
undeserving new owners of them, but that's not
quite apt, because I actually don't mind others
enjoying the fruits of my labors (just so they
don't get in my way of doing so myself). It may
be the only Cardillac syndrome I don't have.

... RTFM: Read The Fact-filled Manual.

"Fun-filled," perhaps?

Sometimes, I suppose.... :)

The fun may not all be intentional on the
part of either the writer, the consumer, or
the manufacturer.

Point.

It's serendipitous, as are many of the disasters
that also befall (if a disaster can be said to
be serendipitous).

That sounds like the Pyrex dishes.... when I think of Corningware, it's the white dishes (with or without nice patterns on the outside of the pot)...

I was imprecise - it's plain glass but in the white
tinting of the former hardened glass.

Ah...

In fact, it's like the old knockoffs that were
essentially identical in appearance but not
necessarily in function.

think the brand should return to its roots, but
that won't happen; it's too expensive.

And that's sad....

For sure. ties in with our issues about
corporate squeezing of every possible dollar.

And their failing to recognize that quality would actually produce more dollars rather than less....

But it doesn't. If it actually did, they'd
do it.

When I was in school, the Coop was managed by a
largely student directorship and was teetering at
the edge of insolvency. It took a professional
manager in the form of a guy from my class (rather
than a large corporation) to bring it back to life.
It continues to prosper to this day.

Nice to hear a success story now and then.... :)

It is. Not without bumps in the road, but
it's been a half-century survival, better
than a lot of enterprises.

... Burgers with no onion rings is like a movie with no popcorn.

And potatoes and onions cost not much different,
so why do the burger places offer fries as the
default?

+

Ooooooo.... that DOES sound good..... (G)

Easily doable with a few extra hands to help with
stuff like shredding cheese.

So a good picnic project... :)

As Ruth also noted.

Can't really do much else... I'm getting to an age now that I
understand mine and Richard's grandparents a lot better.... both in the looking back to a simpler time, and in feeling the pinches of losing friends and family, some of which are younger.... and increasingly so,
as one continues to age....

Oh, for sure, but I'm still not a filing the
edges off person, even if my way involves a
little more heartache now and then.

The brave face often only masks the heartache...

Did I write that sentence? Weird.

I just got a notice of a friend passing, but she
had an excuse - she was 85, and her husband went
a year or two ago. But things do weigh heavy.

Indeed....

For the longest time our class death notices
were way below those of even several classes'
behind us, but we're catching up.

I don't really keep up with my college class (except for reading the
alumni stuff in the back of the alumni/college news magazine)... My high school class was like your class... I think we're starting to catch up, too...

I've kept up with 3 or 4 in each class with
a few others fading in and out. The high school
crop was only 54, though; college had 1600
entering freshmen, most of whom graduated.

... People say I'm apathetic, but I don't care!

I read "people say I'm spaghetti, but I don't cafe."

Interesting misread... :) I can see that one... ;)
... ...And the celery stalked out of the kitchen.

That's after it started to leaf.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: White Chili
Categories: Chili, not
Yield: 8 servings

3 lb Ground turkey
4 Garlic cloves: minced
2 Red onions; diced
3 oz Diced green chili peppers
1 bn Celery; sliced
2 Red bell peppers; diced
4 Leeks; cleaned and diced
2 ts Oregano
1 c Flour
3 qt Chicken broth
2 tb Ground coriander
3 tb Chili powder
3 tb Ground cumin
2 ts Sugar
2 cn Cannelini beans

In a skillet, brown the ground turkey with the garlic and
onions. Drain off the fat. Place the turkey mixture in a stock pot
over medium heat. Add the next 6 ingredients and stir until the
flour is smooth- cooked. Add the stock and stir until the mixture is
thickened. Add the remaining ingredients and simmer for 1 hour.

Posted by Bob Springer in Fidonet Cooking From: Karen Mintzias Date:
09-23-93

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