The breakfast cereal industry spent about a billion
on advertising (annually as of 2015), just behind the
potato chip and snack food industry at 1.4 billion
(as of 2014), but their expenditures are dwarfed by
the 4.6 billion spent by the fast food giants.
If you pick and choose carefully, you can make a fairly healthy meal
(salad, grilled meat, no bun) at a fast food place. Can't do that with
That's another "rather starve" scenario for me.
most snack foods and a lot of the breakfast cereals, despite the claims
from the advertisers.
Yay for chicharrones!
Or use them as you'd use rice flour. You're
paying a premium, but it would be better than
throwing them out altogether.
Don't have to worry about throwing it out because I don't (and have
never) buy/bought it. I have brown rice on hand that I can make rice
flour from if I want it.
One can learn something from one's
parents, then.
At our age unless we ingest massive quantities,
heavy metal toxicity isn't a major concern.
True, but if I can avoid ingesting any of that stuff, I won't.
I'm not going to scarf down a lead bar
or anything, but a few micromoles of some
poisonous metal can't concern me if I
don't make a habit of it.
No, and cans today usually don't have the lead solder to be concerned
with.
I wonder when the last time they did was.
OK, I forgot that New England, especially BAH-ston accent. Talking
with > my physical therapist yesterday--he was surprised I'd grown up
in the > northeast. He guess it was Georgia or some other southern state.
Well ... you don't talk fast and rude like
the northeast stereotype.
No, never have, never will. The southern accent has stayed--we left NC
in 1983 when Steve joined the Army. 20 years later, in HI, I had people asking me what part of the south I was from.
People kept asking me whether I was from
Chicago (a city I've never lived within
250 miles of).
Also the more to take care of--the big ones can go thru a lot of dog chow. Grooming them can be a bit of a challenge too.
Yeah, that's where we got on this
conversation - the unwisdom of Lilli
getting a big dog.
Is she still thinking about it?
One can't tell, but it wouldn't be the first
time anyone ever lengthily considered something
bad for one.
We encountered one subminiature poodle yesterday
who had this crazy fondness for collard greens and
black-eyed peas.
Makes you wonder what else it eats. Probably not dog food.
Oh, only the daintiest of viands, no doubt.
On the finest china and crystal, of course. (G)
At least on people dishes.
Probably a couple marks, then.
About right, as I recall.
I don't have any marks left - I did find
some francs lying around, though.
I've got some DM, some pfennig, I think some Swiss rappen and francs,
and a number of other small coinage from various countries squirreled
away somewhere.
Swiss francs are still good, and they're now
worth a buck (they were probably closer to
half that last time you blew through there).
Rappen are no longer legal tender but in
sufficient quantity can be changed at banks
for other currency. These are all perfect
candidates for UNICEF.
Don't know what our picnic status for this year will be--depends on
the > knee. Now that I have a late March date for surgery, VT may be
out also.
Show up if you can, as will we all.
To be considered.
What annoys me about some of my friends and
acquaintances is that they figure someone else
is going to do it, so why should I recycle or
conserve? In vain do I remonstrate with them
that the more people do the right thing, the
better the results.
That's why we do it--because other people don't. We do use paper towels
and napkins, but all white, no dye for prints.
With these there's the massive convenience
factor, plus as with dishwashing there's a
point at which disposal costs less than the
soap and water would.
I don't have a thing for hot liquids nor
even for cold. I;m distrustful of Nalgene,
though, as I'm sure that it will be proven
to be carcinogenic, a worse problem than
lead or cholesterol or anything like that.
Hopefully long after we're gone.
I speculate that that's what killed my sister.
As long as you're not on stage for a major presentation,
you're OK > ML> to > have a few wrinkles. (G)
You should see the holes in my tuxedo.
Don't see the need for a new one?
No, why would I?
Now that you're retired, why bother?
I wouldn't ever have bothered unless the
thing hung from shreds from my shoulders.
Anyway, I still do a few concerts - though
have recently been given the opportunity to
"voluntarily" retire from one of my groups.
No, and once we grow up/move away from home, we can eat whatever we
went > (or not eat what we chose not to).
But so many people are content with or maybe
even are more comfortable with the same old
same old.
True, but it's nice to know that there is (and I took) an option to
break out of the same old, same old.
I love the same old same old and also love
the new and exciting. I really do have it in
me to be a world-class life-lover. Someone
recently pointed out that for a person who
likes food, it's weird for me to be able to
eat the same thing for days or weeks on end;
my response being, yes, just so long as it
tastes good, why not.
I use just a bit--if the recipe calls for a teaspoon of vanilla
extract, > I'll sub an equal amount of mint. More than that and I'll
use some
vanilla, some mint. Peppermint, not spearmint or mixed mint; the
latter > 2 don't taste right mixed with chocolate.
I'm guessing that fudge is so sweet that minting
it would put me in mind of toothpaste.
They have distinctly different tastes to me; I don't buy chocolate mint flavored toothpaste, nor do I make/buy fudge with all the chemicals that toothpaste has.
Just because smelly cheese tastes like
feet doesn't mean that it is feet.
Limburger pizza
Categories: starter, fusion, diffusion, dairy, starch, wwtt
Servings: 8
1 pk (7 oz) Limburger cheese
12 in prepared bread shell or frozen pizza crust
1 c finely sliced new potatoes
1/4 c chopped red onion
6 stalks fresh asparagus, sliced lengthwise in half
1 garlic clove, minced
1 Tb fresh thyme or 1 ts dried
1/4 ts salt
2 Tb olive oil
crushed red pepper flakes, to taste
Heat oven to 425F. Cut away 1/4-in rind from all
sides of cheese; discard rind. Shred remaining
cheese; you should have about 1 1/2 c. Sprinkle
bread shell or pizza crust with half the cheese.
Combine potatoes, onion, asparagus, garlic, thyme
and salt. Drizzle olive oil over mixture and toss
lightly. Spread the vegetables evenly over pizza.
Sprinkle remaining cheese over vegetables. Place
pizza on baking sheet. Bake until cheese is
melted and slightly golden, 18 to 20 min.
Nancy Backas (sic), Chicago Tribune 12/15/1994
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