Support staff are valuable; there's also the infrastructure
that has to be maintained. In the '70s and '80s, my friend Jack
Quite so, otherwise we'd all fall apart. (G)
The relation between support staff and professional is
a ticklish thing, and perhaps worthy of scholarly study.
maintained that manufacturing and natural resources would give
way to intellectual assets in the development of our 21st century economy. In large measure that has happened, with mining and manufacturing leaving places like Minnesota and going to Asia
and South America and to some extent Africa, and our universities
being the great influencers worldwide at this time.
All depending on each other in one way or another.
It would be hard to explain that to some people.
Maybe Raleigh would have been a tougher market, or else the initial costs would have been too high. In any case, that underscores that
the analysts are using your area as a testing ground.
It would have been nice to get Wegman's first, instead of Lidl, but
that's the breaks.
Eh, you get what you get and make the most of it. I wish
that I had better eyesight and perhaps just a bit less of
a sense of hearing. But I got only a Lidl.
I've never dug into the comparing.
One might want to to evaluate the claims of the various stores.
One might, but don't know if I'd want to be that one at this time. I
know there are some things I won't buy at certain stores, but will at
others.
I wasn't meaning you necessarily, but perhaps the Observer
or someone like that.
And that's why (among other reasons) secret shoppers are
looked at so askance, as testimony here demonstrates.
That's another area I've not gotten into.
Others here have and have touched on their experiences.
Probably not worth the time/money involved sort of experience.
? We're talking doing this as part of a job, i.e.,
presumably making money at it.
The main reason for social institutions.
There are a good number of those. (G)
Public, private, profit and nonprofit. A whole lot.
Some worthy, others not so, many in between.
All in between, unless there's real fraud involved.
Depends on your point of view--you're not as much of a bread eater
as we are.
I'd prefer it if we were given each day our daily beefteak.
I know, but you're probably in the minority, world wide.
For those who can, I might be in the minority. For
those who can't, I bet a preponderance of them dream
of animal protein.
Cut out the tomato and it would work for veggie haters in general.
(G) > I'd want some avocado or similar to go along with it.
Title: Crispy Taco
To me, tomatoes seem hardly a vegetable.
Technically it's a fruit tho most of us treat it as a vegetable. A good
The definitions of vegetable are more arbitrary than
instructive. If you leave out fruits, you're cutting
squash, eggplant, beans of all sorts, capsicums, okra,
cucumbers, and so on, as well as tomatoes.
one is just that, but you find a lot of not so good ones, thus turning
people off from them, in today's supermarkets.
For a long time, crappy tomatoes were better for me
than good ones, as my mouth was very sensitive to
the acidy spicy goodness of real ones.
Fresh Tomato Tart
categories: Carolina, vegetarian, starter
servings: 8 to 10
4 to 6 ripe, fresh tomatoes - different colors
- and varieties, if available
1 Tb softened butter
1/2 c large curd cottage cheese
2 lg eggs
3 Tb chopped fresh summer herbs, divided
- such as basil, thyme, rosemary
3 c water, divided
1 1/2 ts salt, divided
1 c plain, stoneground white or yellow cornmeal
1/2 c grated cheddar cheese
1/2 sm red onion, peeled and diced (1/2 c)
1/2 ts freshly ground black pepper
1/2 c freshly grated Parmesan cheese
1 cup sour cream combined with more chopped fresh herbs
Core the tomatoes and slice them 1/4" thick. Make sure you
have enough to completely cover the top of the tart like
rings of fruit on a French dessert tart.
Set tomato slices in a colander, sprinkling with salt as
you go to let them drain.
Preheat the oven to 350F.
Grease the bottom and sides of an 11" tart pan with a
removable bottom with 1 Tb softened butter and set aside.
Place the cottage cheese in a fine mesh sieve and gently
rinse under cool water until the curds separate. Set
aside to drain well.
Whisk the eggs and 2 Tb herbs together in a bowl until
well blended and set aside.
Bring 1 1/2 c water and 1/2 ts salt to boil in a heavy
3-qt saucepan over high heat.
Meanwhile, whisk the cornmeal and the remaining 1 1/2 c
water in a bowl until there are no lumps.
As soon as the water in the pot comes to a boil, whisk the
cornmeal slurry into the boiling water. Change from a whisk
to a wooden spoon and begin to stir without ceasing. Cook
the mixture until it becomes thick with large, dry bubbles
that release steam when they pop.
When the thickened cornmeal begins to pull away from the
sides of the pan as you stir, quickly pour in the beaten
egg mixture and stir rapidly so that the eggs don't scramble.
Stir in the cheddar until it melts. Add the onion (which
stays crunchy). Stir in the cottage cheese just until
incorporated; it shouldn˙t dissolve.
Quickly pour the mixture into the prepared tart pan and
spread it evenly with the back of the spoon.
Starting on the outside edge, quickly arrange the tomato
slices in concentric circles over the filling. Push the
inside edge of each tomato slice down slightly into the
filling. The rings of tomato slices should overlap a bit.
Sprinkle the tomatoes with the remaining salt and pepper.
Place the tart in the oven to bake for 30 min. Sprinkle the
top of the tart with Parmesan and continue baking until the
cheese is crispy and slightly browned, another 15 to 20 min.
Let the tart rest at room temperature for 10 min before
cutting. Serve garnished with sour cream and remaining herbs.
Bill Smith, Seasoned in the South: Recipes From Crook˙s Corner
and From Home via nando.com
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