I prefer the salad to the fries. Even waffle fries are less
appealing > than a salad.
Seldom would I cross the street for either.
Wilted spinach heavy on the bacon or fried
yuca, that's something else altogether.
I'll go for the wilted spinach or yucca, easier on the latter than the
Yuca is almost twice as carb-dense as your
average potato, but its glycemic value is
almost half, so I guess they're kind of
equivalent in that department.
former. I did make a spinach salad, not wilted, the other day, but not
too heavy on the bacon.
I much prefer wilted to unwilted spinach.
Better than trying to pass off something totally unrelated as bacon.
Chicharron doesn't mean bacon, exactly. The
focus is on the crunch. I've seen chicharron
of chicken on menus, essentially just deep-fried
skin, my favorite part, though some places use
the term chicharron de pollo for just plain fried
chicken, not a bad thing in itself.
Sounds interesting, and good. (G)
It would be cool to put together a platter of say
half a dozen kinds of chicharrones. Puffy fried
rinds, small cubes of meat and fat cooked in lard,
Colombian pork belly with the familiar sawtooth
appearance, fried chicken skin, fried chicken, and
chicharrones de queso (fried cheese things). There
are enough of us who like crunchy and fatty things
that it would be a worthwhile project.
Sounds about right. Muckraking is and was a
perfectly respectable occupation.
It doesn't seem to have an end--as long as there are free
elections.....
I think we need muckraking and free elections both.
We do need the latter; the former can get to be too much at times.
The muck that gets raked has to eventually get
investigated. I'm not so much for the breathless
yellow journalism we see a lot of, but truth
really should come out.
while a local would get his/her hackles up
by lesser sibbolets.
We'd just moved there from almost 6 years in Germany so it did seem
more > pronounced to us.
And you were probably more attuned to the
nuances in German accents after having heard
them for half a decade or more.
Quite probably so. (G)
Whereas people I know could tell which side of
the B&M tracks someone in Haverhill was from.
Something I half thought about years ago, after the knee was
initially > injured. But, the technology wasn't as advance then and
the knee
rehabbed to the point of useable, so the dream was put aside--until
now.
Waiting is generally good - when you have
the luxury to do so.
I did have the luxury of time--put the knee to a lot of use over the
years between.
The costs generally go down, and the techniques
always advance.
Strange - that brand always struck me as one
of the reliables. Of course, who thought that
Sears would go away?
True, some of the long standing companies will no longer be a part
of > the American culture.
The idealized or simplified notions of what
companies did and what their aims were that
some of us grew up with are being exploded
with increasing frequency.
Seems so--Sears is going belly up too.
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Asparagus With Hot Bacon Dressing
Categories: Diabetic, Vegetables, Asparagus
Yield: 4 servings
2 md Slices of bacon, finelydiced
1/2 md Onion, finely chopped
1/4 c Vinegar
1/4 c Water
1/4 ts Salt
Sugar substitute to equal 2
-Tsp sugar
1 (14-1/2 oz.) can asparagus,
-heated
Yield: 4 servings; 1/2 C ea. Each serving may be exchanged for: 1
Vegetable, 1/2 Fat
Brown bacon in skillet until crisp. Add onion and cook until tender;
drain
fat. Add vinegar, water and salt; bring to boil. Remove from heat, add
sugar substitute. Pour dressing over hot asparagus and serve.
Source unonown. M would use real sugar or at least fructose depending
on how you feel about other sugars and would use such a dressing on
spinach, not asparagus (and certainly not canned asparagus).
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