And then there's all the varieties of fats that get ignored... and probably just as well... ;)

All fat should be ignored, or at least all
evil rumors about it should.

I'll still stay away from the artificial fats... while enjoying the
natural ones... ;)

Artificial fats are pretty much off the
markets. Unless you mean hydrogenated,
which might straddle the fence between
natural and artificial.

Is that diminishing....?

Aside from when I was flat on my back in the
hospital, there hasn't been a time in 50 years
when my capacity for cooking was diminished. I
admit there are times when I don't feel like
doing it, but those are few and far between.

Understandable... I, for one, do enjoy your cooking, and I know there
are others who do as well... :) So I'm glad that you are still up for
it.. ;)

From time to time.

Is it fun being an elder Elder?

It can be... ;) I'm certainly feeling it more.... sigh... At the family Christmas, I was finding the noise level painful.... a dozen kids racing about yelling at the top of their lungs indoors was a bit more mass
confusion than I was quite up to... Lesesne and I were agreeing that it
must be something about getting so much older....

It's always worth a try. I've known people
with totally obedient beasts, but the
animals were never ever given in to, and
that seems to have been the secret.

My niece Christy managed that with her first dog, Puck... raised from a puppy.... he was a mix of some rather large breeds, so a good thing
she'd trained him well....

I was impressed and pleased by the niece I
met recently. Made me almost wish I were 30
years younger and/or uninvolved. Don't tell
anyone that, though.

Oh, I wouldn't. You met Christy's next older sister Bonnie...

Indeed.

Vidal Baboon! Well, I chilled out of that
relationship pretty quick, though his
girlfriend remained a friend of mine (she
laughed at his jokes).

That one didn't deserve being laughed at... I'd've chilled out of that
as well.... did she laugh out of duty...?

Not sure. She stuck with him until he dumped her.

Such a reward for her faithfulness...

Cosmically, yes.

I've never been a fruit soup person but have
tolerated them well; at least, I seldom die
right after eating one.

Or wish you could.... dunno as I've had any, actually....

Have a soup made with dried fruit and see
what happens. If you've never had the
opportunity, imagine whirled peas, er,
stewed prunes.

3 c Strawberries 1/2 c Sweet white wine
1 c Frozen cherries 1/2 c Light cream

From what my friend said, there probably weren't any cherries in his version, though....

The cherries were probably there to add body
and a little sweetness. Not a bad idea.

I like the idea of cherries, actually... I like them better than strawberries, usually... :)

Funny - my Bonnie can't stand cherries or raisins.
Nicholas hated raisins, so I accused him once of
having eaten a cockroach in his childhood. Lilli
loves raisins.

... For carnival we put masks over our masks.

For carnival some of us take off our masks
the better to eat roast beef with.

A very good idea.... (G)

Or one could wear one of those half masks
that cover the eyes. The Fledermaus that I
probably won't be able to attend is
subsidiarily called The Masked Ball, and
productions cheap out and make blocking easier
by using eye masks, which makes the mistaken
identity bit absurd as well as hilarious.

As a matter of fact, I wasn't. I did catch
a glimpse of one of his buildings yesterday
(and was within 5 miles of his childhood home).

Was that on your Asian trip...?

Lilli pointed out that we could look down on it
from our room in the Conrad Hong Kong (the hotel
is on a hill, the China Bank Tower is at the end
of Garden St., near sea level).

Chilled cherry soup
Categories: Appetizer, Soup, Hungarian
servings: 12

3 cn (1 lb each) pitted tart cherries
2 in cinnamon stick
6 ea cloves
6 ea allspice
1 sl lemon
12 oz dry red French medoc wine
1 pt cream
1 Tb flour
1/2 c sugar
1 pn salt

Combine 2 cn tart cherries in a large pot; add
only the juice from the third can and 1 pt water,
Add spice, sugar, and salt. Bring to boil.

Whisk flour into cream. Add cream and wine to
pot and bring to a boil again.

Remove from heat, let cool and then refrigerate.
Add 1 Tb whipped cream to the top of each serving.
Will keep in refrigerator for two weeks.

after Cafe Budapest, Boston (defunct) via swampcrone.net
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