Very much so. He also left phone messages for my siblings but none
of > them answered back.
That's a little sad, but if you are not close, it's
not that much of a loss, to anyone, is it.
I'm not kept awake stewing over it. (G)
That kind of family; you've let us know some
things in previous posts.
antiseptics. They are also pretty residually
dangerous unless carefully used and carefully
disposed of.
And for supposedly allergy free, they aren't always so.
Hypoallergenic is not nonallergenic. Pretty
much nothing is nonallergenic.
Water?
Correct. Water is allergenic to a very few people.
I have no idea how they manage to survive at all,
much less last more than a generation or two.
I see from Steve's that chlorhexidine is the
likely culprit - any consolation, it's considered
a very safe alternative, despite causing some
relatively modest allergic reactions.
And some rather severe reactions. It's something I don't want to have to
deal with ever again.
Well, make sure it's prominent in your record.
Best you can do, then hope someone reads it if
you get admitted unconscious.
True, there seems to be one available to you on a recurring
basis. > ML> And if not, I could search one out.
Sniff it out? (G)
Less likely - if I showed up on a cook's
doorstep based just on the aromas, the
homeowner could not be blamed if s/he
"smelled a rat."
The mental picture it creates....................
Not likely to induce welcome. Things are different from
the days described in a post to a musicians' group about
a quarter century ago:
Did you ever know the old atheist, reprobate, and amateur
LA viola player called Leonard Korney? Shortly before he
died, he posted a story about how he was playing 76/4
with his quartet, and some little guy comes in and asks,
may I sit in on a movement? So they say yes, and then he
proceeds to play pretty darn well, and they start chatting
about music, and it turns out that this guy, his name is
Ike Stern, had just gone out to dinner and eaten too much,
so he was taking a stroll, and he heard 76/4, and the rest
is history. Oddly, this story was verified by another e-mail
correspondent who played with Utah and had asked Stern about
that incident some three or four decades before, which Stern
remembered perfectly.
85 is bitterer than most people can take, but
I enjoy it. I discovered that Lindt is putting
out a 78, a nifty step-down product.
I don't think I've seen that one yet, OTOH, I've not really looked.
It's good - though I'm likely to seek out
the much commoner 70.
That does seem to be more readily available.
I just ingested a bar of the scarce 78, and it is indeed
a little more pleasing to me than the 70.
In his last year or two Nicholas had us
smuggle in 99 to his nursing facility.
Where did you find that?
Ghirardelli and Michel Cluizel are easily
available, and there are other fancier brands.
One could use baking chocolate for eating, but
Nicholas might have turned up his nose at that.
Never heard of the 2nd name, don't see 99% Ghiradelli around here.
It's a prestigious French brand that is getting known
in the US.
So this Jewish guy has been marooned on a remote
island for decades but is finally spotted and
and what's this? And the guy answers, with a sneer,
that's the temple I wouldn't be caught dead going to.
O-kay?!
It's not a religious joke, but it's mostly Jews
who would relate to it. Speaking of, it's a month
before Passover, but today's ontopicizers are KfP
foods, as I'm getting that out of my system and
will not bother deliberately sending out more
afterward, unless it's germane to the discussion.
Jacksonville (NC) got a couple of inches of snow on Tuesday.
In the 40s now, the snow melting rapidly; we have
a few nights' slipperiness coming up no doubt, and
then I'm off to 80-degree land. I need to find a hat.
Spring Training games?
Yeah. Swisher has scheduled us for I think 7 of them.
tasting or > ML> > otherwise) that has warranted use of the phrase.
Homemade OMG Candy Copycats
Categories: dessert, Canadian, American, don't see
what's so > ML> OMG about > ML> these
Somebody has very low standards if they think this candy is
worthy > ML> of > that phrase.
The term is more charged for you than it would be
Still, IMO, not OMG worthy.
The flourless chocolate ones come close, and my
interpretation of that same recipe (sometimes
made with filberts for the walnuts) is almost
good enough, sort of Mickey Mantle to the
original's Babe Ruth.
I still don't plan to use the phrase, especially related to food.
That's what I figured you guys would eventually say.
Asparagus custards with tarragon vinaigrette
categories: ovolactovegetarian, KfP, kitniyot, starter
serves: 4
h - For the custards
2 eggs
2 egg yolks
250 g asparagus, stalk ends well trimmed
- unpeeled and cut into short lengths
125 ml whipping cream
salt and freshly milled white pepper
a little soft butter
h - For the vinaigrette
1 Tb tarragon vinegar
1 ts Dijon mustard
salt and pepper
2 Tb sunflower oil
3 Tb extra-virgin olive oil
1/2 Tb finely chopped tarragon leaves
For the asparagus, trim, peel and cook them in boiling,
well-salted water until a touch more than just tender,
then drain and plunge into a bowl of ice water. Leave
until cold, lift out and carefully dry in a tea towel.
Preheat the oven to 150 ̊C/300 ̊F/gas mark 2.
Puree the eggs, yolk and cooked asparagus in a blender
until really smooth. Pour into a fine sieve suspended
over a bowl and, with aid of a small ladle, force
through as much mixture as possible. Stir in the cream
until well mixed and season to taste.
Fit a tiny disk of greaseproof paper into the base of
four well-buttered, small ramekins and pour in the
mixture up to the brim. Cover with rounds of lightly
buttered foil and place in a deep oven dish. Pour
tap-hot water around the moulds until it comes to
at least 3/4 the way up the outside. Bake for 25 to
30 min or until just firm to the touch. Leave to cool
until warm, but not cold.
Meanwhile, make the vinaigrette. Mix the vinegar,
mustard and seasoning in a small bowl, then whisk
in the oils until emulsified (add a tiny splash of
hot water to aid this, if you like). Stir in the
tarragon.
To serve, run a small sharp knife around the edges
of the custards and carefully tip out onto warm
plates (take care to remove the disk of paper if
attached to the custards), then spoon the vinaigrette
over them.
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