Our plans are bigger than our schedules sometimes.

On revisiting I read "our prawns are bigger than our
seiches [i.e., squid or cuttlefish]."

I can see that.... ;) We used to drive by a sign for a fish market (in
the middle of almost nowhere, well, between Wiiliamson and Sodus, on Rt
104) that advertised Giant Shrimp along with Clams and other stuff...

To be fair, usage of the term shrimp to mean shrimpy
is a relative newcomer.

to the hand of the pharmacist. But in this case I had
arranged the bottles in a specific order so as to make
filling my medicine box easier, and I found that the
blood pressure medication was in the place of the
insulin activator, and vice versa. For a second I
wondered why the bottle with the giant gram pills was
suddenly populated by these minuscule ant-size ones.

They swapped places just to mess with your mind.... ;)

According to my brother (whose testimony is of
course not always of the best) my mother used to
actually believe that there were gremlins moving
things around. Also opening windows and stuff
like that. We come by our looniness over a long
period of time. It would be even more problematic
if the pills actually showed up labeled as each
other or, worse, something else altogether.

... Butterflies are self-propelled flowers.

Aah, another Ms. Half Full. To me they're
bugs on kites.

As long as they aren't biters, that's not a problem... :)

Luckily they don't have jaws but straws.

... Help stamp out and abolish redundancy!

Eliminate it too!

---------- Recipe via Meal-Master (tm) v8.01

Title: Sunday Loaf
Categories: Breads, Breakfast
Yield: 18 servings

3 c Flour 1/2 c Strawberry
jam/preserves
1/2 c Sugar 3/4 c Milk
4 ts Baking powder 2 tb Butter
1 ts Salt 2 tb Sugar
8 tb Butter, chilled 2 tb Raspberry jam or
2 Eggs 2 tb Strawberry jam
1/2 c Raspberry jam/preserves or

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Combine the
flour, sugar, baking powder, and salt in a large mixing bowl. Stir with a
fork to mix all dry ingredients well. Cut the butter into small pieces
and
drop into the flour mixture. Using your fingers or a pastry cutter, rub
or
cut the cold butter into the flour until mixture resembles coarse bread
crumbs. Beat the eggs well in a small bowl, add the jam or preserves and
milk; whisk until the mixture is blended smooth. Stir the egg mixture
into
the flour mixture and stir only until no flour streaks show--the mixture
wil be lumpy. Spoon into the loaf pan and bake for about 1 hour 15
minutes,
or until a straw inserted into the center comes out clean. Allow loaf to
remain in the pan for 15 to 20 minutes before turning it out onto a rack.
Meanwhile, make the glaze by combining the butter, sugar, and jam in a
pan.
Stir and bring to a simmer; continue stirring until dissolved and
blended.
Strain and then spoon the glaze over the loaf after it has cooled on the
rack.

Source: The Breakfast Book, Marion Cunningham

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

Marginally... ;) With any luck either of those might joggle the thing out of the deep storage it had gone to reside in... ;)

What was U supposed to remind myself of?

Something about September, maybe....?? ;)

When's September?

It being certain that there are no universals.
Also, any sudden change is likely to provoke
unintended consequences. I visualize a sudden
shortage of lipids in the bloodstream encouraging
other fats to let go from their hiding places and
start migrating where they can be troublesome.
Okay, that's just a visualization.

But not particularly a bad one.... ;)

It seems like (another visualization) too vigorous
cleaning knocks off big chunks of detritus and
adding them to the mix, but adding them suddenly
can cause worse problems than just letting them be.

I guess one could tell him early on in the meal that
you wanted something a little more special (uni,
ankimo, that sort of thing) early on in the meal
or even days ahead to let him have time to special
order extra-cool ingredients.

Something to consider.... ;)

He must have a pet seafood supplier who can come
up with interesting stuff from time to time.

It's been represented that the nosedive in scallop
quality comes from the fact that most of the ones on
the market have been enhanced with a solution, but
if that were the whole story, wouldn't the scallops
taste just 15% worse? In reality it's more like 90%,
or even more. Shellfish jello, as I told Ruth.

Maybe it's more that that 15% solution is more detrimental than one would have thought.... :)

Not than I would have thought!

Rinsing briefly in cold liquid might have helped. I
might use Sprite or something to minimize leaching
of the sugars.

Hadn't thought of that... and don't keep Sprite on hand...

Needn't be Sprite. Could be white grape juice, lemonade,
whatever.

know you'd not approve) zucchini noodles, which I'd bought with coupon
at Wegmans.... Second serving was over a slice of whole-grain bread... Probably not something to repeat... but wasn't too bad... :)

If you can eat zucchini noodles, you can eat
anything.

Not likely to get the zucchini noodles again either... Someone, I don't remember who it was, but someone local here, was rhapsodizing about how
much the noodles were better than the zucchini they'd been cut from.... should have been less believing... ;)

Some of us doubt that miracles happen, but even you
should be suspicious of a claim of a miraculous
transformation of zucchini.

DELICIOUS CRAB CAKES (and I quote)

With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.

I thought that 1/4 cup was a better amount... ;)

Depends on whether you want to disguise the
ingredient or not.

... Anything demonstrated for a repairman will work perfectly.

So Erik was having problems with his office computer,
and some guy from the shop came in and spent several
hours with it and got it to work again, but guess what.
No longer was the tech out the door when it started
acting up, and Erik spent most of the next morning
shouting at the repair company. That's the corollary.

Yup. Sadly.

It would have been amusing if I indulged in Schadenfreude.

I wonder if spiralized or spaghettized zucchini would
go well in a recipe such as this one -

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

Title: Kathy Pitts' Fried Zucchini
Categories: Vegetables
Yield: 1 batch


First, cut the squash (we use zucchini, but yellow crookneck should
work, too) in coin-like slices about 1/4 inch thick.

Place the squash in a deep pan, and pour evaporated milk over it.

Swish the squash around a bit until all pieces are well coated with
milk.

Now, place a thin layer of breading (any commercial breading mix will
work, or your favorite breading mix containing flour, seasonings, and
cornmeal will do well) in a fairly deep, rimmed pan.

Carefully lay one layer of squash slices on the breading. Cover with
another thin layer of breading, layer on more squash, more breading,
etc., until all squash is used.

Cover this mess, and refrigerate for AT LEAST 15 minutes (30 minutes
is better). Remove the squash from the breading mixture, being
careful not to disturb the crumb coating.

Drop into hot deep fat, and fry until well browned.

Drain, sprinkle with Parmesan cheese and serve with either Marinara
sauce (bottled Ragu or something similar is fine) or Ranch dressing
as a dip.

Kathy in Bryan, TX

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

Quoting Michael Loo to Nancy Backus on 06-11-19 09:52 <=-

Were you perhaps doing another experiment...? or just had a spazz
moment...? On a couple other bbses, I got a repeat of the previous
message with the subject as above, and then this message, same
subject... Here, and at the other places, the strange one doesn't show
up...

Marginally... ;) With any luck either of those might joggle the thing out of the deep storage it had gone to reside in... ;)

What was U supposed to remind myself of?

Something about September, maybe....?? ;)

When's September?

A few months off, last I knew.... ;)

It being certain that there are no universals.
Also, any sudden change is likely to provoke
unintended consequences. I visualize a sudden
shortage of lipids in the bloodstream encouraging
other fats to let go from their hiding places and
start migrating where they can be troublesome.
Okay, that's just a visualization.

But not particularly a bad one.... ;)

It seems like (another visualization) too vigorous
cleaning knocks off big chunks of detritus and
adding them to the mix, but adding them suddenly
can cause worse problems than just letting them be.

Can't argue with either visualization... sounds like good rationale for
leaving things be, and not drastically changing either diet or meds... I recognize that that flies in the face of usual medical advice....

I guess one could tell him early on in the meal that
you wanted something a little more special (uni,
ankimo, that sort of thing) early on in the meal
or even days ahead to let him have time to special
order extra-cool ingredients.

Something to consider.... ;)

He must have a pet seafood supplier who can come
up with interesting stuff from time to time.

Not sure where he gets it.. but possible...

It's been represented that the nosedive in scallop
quality comes from the fact that most of the ones on
the market have been enhanced with a solution, but
if that were the whole story, wouldn't the scallops
taste just 15% worse? In reality it's more like 90%,
or even more. Shellfish jello, as I told Ruth.

Maybe it's more that that 15% solution is more detrimental than one
would have thought.... :)

Not than I would have thought!

Ok... point taken... ;)

Rinsing briefly in cold liquid might have helped. I
might use Sprite or something to minimize leaching
of the sugars.

Hadn't thought of that... and don't keep Sprite on hand...

Needn't be Sprite. Could be white grape juice, lemonade,
whatever.

Just something with some sort of (natural) sweetness, then...

know you'd not approve) zucchini noodles, which I'd bought with coupon
at Wegmans.... Second serving was over a slice of whole-grain bread... Probably not something to repeat... but wasn't too bad... :)

If you can eat zucchini noodles, you can eat
anything.

Not likely to get the zucchini noodles again either... Someone, I don't remember who it was, but someone local here, was rhapsodizing about how
much the noodles were better than the zucchini they'd been cut from.... should have been less believing... ;)

Some of us doubt that miracles happen, but even you
should be suspicious of a claim of a miraculous
transformation of zucchini.

OK, granted.... I actually was suspicious, to some extent... :)

DELICIOUS CRAB CAKES (and I quote)

With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.

I thought that 1/4 cup was a better amount... ;)

Depends on whether you want to disguise the
ingredient or not.

Or need to.... ;)

... Anything demonstrated for a repairman will work perfectly.

So Erik was having problems with his office computer,
and some guy from the shop came in and spent several
hours with it and got it to work again, but guess what.
No longer was the tech out the door when it started
acting up, and Erik spent most of the next morning
shouting at the repair company. That's the corollary.

Yup. Sadly.

It would have been amusing if I indulged in Schadenfreude.

I suppose so... :)

I wonder if spiralized or spaghettized zucchini would
go well in a recipe such as this one -
Title: Kathy Pitts' Fried Zucchini
Categories: Vegetables
Yield: 1 batch
First, cut the squash (we use zucchini, but yellow crookneck should
work, too) in coin-like slices about 1/4 inch thick.
Place the squash in a deep pan, and pour evaporated milk over it.
Swish the squash around a bit until all pieces are well coated with
milk.
Now, place a thin layer of breading (any commercial breading mix
will work, or your favorite breading mix containing flour,
seasonings, and cornmeal will do well) in a fairly deep, rimmed pan. Carefully lay one layer of squash slices on the breading. Cover
with another thin layer of breading, layer on more squash, more
breading, etc., until all squash is used.
Cover this mess, and refrigerate for AT LEAST 15 minutes (30 minutes
is better). Remove the squash from the breading mixture, being
careful not to disturb the crumb coating.
Drop into hot deep fat, and fry until well browned.
Drain, sprinkle with Parmesan cheese and serve with either Marinara
sauce (bottled Ragu or something similar is fine) or Ranch dressing
as a dip.
Kathy in Bryan, TX

It might.... Not sure how well the breading would stick... but it
should result in more breading than squash if it did stick.....

ttyl neb

... The answer is "maybe" ... and that's semi-final.

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