emergency supply of Mug root beer (which is
OK for a megaproduct) for the grandkids, and
occasionally a stolen one will find its wy
down my gullet. When on the road, say, with
the Shipps, I'll pick up a promising-looking
microproduct at the Sheetz or Wawa. Those
purchases invariably get reported on here.

Sounds about right. I tend to head for the seltzer water.

Myself, I hate seltzer water if it's flavored,
except if the flavor is whisk(e)y that I add.

it bleeds) - I like to blame such felicities on

We're not there yet, but it's close.

Has anyone here tried the "impossible burger"
yet?

To dream the impossible burger? What is it, made of TVP and actually
tastes good?

That's the claim. According to BBC Good Food,
My expectations were pretty high after seeing
all the hype on social media, so I was expecting
it to be exactly like meat, but I don't think
they've quite gotten there on texture... yet.
I'm sure they'll improve it and it was honestly
amazing, but just a tad too soft and mushy.

which miraculously became a real steak through the
miracle of freeze-drying.

The 1950s still have a lot to answer for.

Such as myself.

Yeah well.

Here and there. Fortunately all but one in a parking lot and

that

least at almost a standstill.

One hopes that potential disasters stay
just potentials.

Me too.

We could take the wayback machine to the '50s;
'60s, too, for good measure.

Too true. I'd have figured dried mushrooms for more authentic

taste

and similar results.

The precursors of Bourguignon(ne) were
probably before tomatoes arrived on the scene,
but there were always mushrooms with their
ample supply of glutamates.

That's what I'd figure too. Tomatoes would have been something for
the very wealthy originally and only later spread out to the masses.

The Italians didn't call them pomodoro
(apples of gold) for nothing. Oh, those
who say "pomo di moro" are not credible.

atonement, here's Julia's version.
Boeuf Bourguignon

Done this one before.

I've had it and reconstructed it - a few
years ago a friend planned a Julia's
Bourguignon(ne) party but couldn't be there,
so I volunteered Swisher's place, and we had
it there. I made the stuff but didn't
consult the MAFC. People didn't notice any
difference, or at least they didn't tell me.

It's a robust enough formula that you can mess with it a bit.

It's a robust enough dish that recipes are
really kind of supernumerary.

Poulet saute a la creme
Julia Child, minimally adapted

This one gets a little fussier than I can handle at the moment.

Funny. Back when I first made it in the early '70s,
when I wasn't yet so comfy in the kitchen, I found
it easier than falling off a curb. It's really good,
and though it's not my favorite chicken-and-dairy
recipe, see below, it's worth the small effort.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Poulette A La Creme Gratinee
Categories: French, Cheese-eggs, Chicken
Yield: 4 Servings

3 lb Roasting chicken
8 tb Lemon juice
3 tb Peanut oil
2 lb Mushrooms
Salt
2 tb Butter, at room temp
2 tb Gravy flour
2 c Hot chicken stock
1 c Creme fraiche
Pepper
Nutmeg
5 oz Grated Comte cheese

Split the chicken along the backbone and flatten. Prepare for cooking and
then marinate in a mixture of 5 Tb lemon juice and 3 Tb oil for 10-15
min,
turning once.

Prepare, trim, and slice the mushrooms. Cook over medium heat with 3 Tb
lemon juice and a bit of salt and water to cover. Cover and cook until
liquid is absorbed. Set aside in a warm place.

Make a white roux of the butter and flour. Add the stock while whisking
and
boil over medium heat until 1 scant cup remains. Cool slightly and stir
in
the creme fraiche. Season with salt, pepper, and nutmeg. Keep warm in a
bain-marie.

Preheat a broiler.

Remove chicken from marinade and season with salt and pepper. Broil 5"
from
the heat for 10 min, breast side up, basting occasionally. Turn chicken
and
broil 15 min more. Correct seasoning. Quarter the chicken.

Reset the oven to 475F (245C).

In a shallow dish that snugly holds the chicken, spread the mushrooms and
their liquid in a layer. Top with the chicken and pour the sauce over.
Sprinkle with cheese. Broil until cheese browns lightly. Serve
immediately
from the dish with rice (the restaurant uses a white-wild rice mixture).

: Chez Maitre Paul, Paris 75006
: according to Patricia Wells, more or less

Source: Michael Loo, who ate it at Chez Maitre Paul and pronounces
this recipe correct

MMMMM
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the Shipps, I'll pick up a promising-looking
microproduct at the Sheetz or Wawa. Those
purchases invariably get reported on here.

Sounds about right. I tend to head for the seltzer water.

Myself, I hate seltzer water if it's flavored,
except if the flavor is whisk(e)y that I add.

I found a grapefruit mimosa one you wouldn't have minded, but it was
a limited batch flavor.

To dream the impossible burger? What is it, made of TVP and

actually

tastes good?

That's the claim. According to BBC Good Food,
My expectations were pretty high after seeing
all the hype on social media, so I was expecting
it to be exactly like meat, but I don't think
they've quite gotten there on texture... yet.
I'm sure they'll improve it and it was honestly
amazing, but just a tad too soft and mushy.

It beats those Qorn things that were around for a while. Not horrible
if you weren't expecting meat, but they weren't for anyone but vegans
really. Those of us who eat the real stuff needed to stay away.

One hopes that potential disasters stay
just potentials.

Me too.

We could take the wayback machine to the '50s;
'60s, too, for good measure.

Or do the proverbial and go back to WWI and murder the failed
Austrian watercolorist.

That's what I'd figure too. Tomatoes would have been something

for

the very wealthy originally and only later spread out to the

masses.

The Italians didn't call them pomodoro
(apples of gold) for nothing. Oh, those
who say "pomo di moro" are not credible.

I always figured the name came from the guys who brought them back
coining money with the seeds.

it there. I made the stuff but didn't
consult the MAFC. People didn't notice any
difference, or at least they didn't tell me.

It's a robust enough formula that you can mess with it a bit.

It's a robust enough dish that recipes are
really kind of supernumerary.

There are some things I make that don't even have names. They're
just "grab some ingredients and go" food. Some chef probably has a
name for them but whatever. Tonight was asparagus and smoked ham
sauteed with garlic and finished off in chicken stock and pesto and
gruyere, served over linguini.

Funny. Back when I first made it in the early '70s,
when I wasn't yet so comfy in the kitchen, I found
it easier than falling off a curb. It's really good,
and though it's not my favorite chicken-and-dairy
recipe, see below, it's worth the small effort.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Poulette A La Creme Gratinee

This sounds pretty good to me too.
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Quoting Ruth Hanschka to Michael Loo on 03-22-19 22:32 <=-

There are some things I make that don't even have names. They're
just "grab some ingredients and go" food. Some chef probably has a
name for them but whatever. Tonight was asparagus and smoked ham
sauteed with garlic and finished off in chicken stock and pesto and gruyere, served over linguini.

Yeah... I throw together stuff all the time.... don't have names for the resultant dishes, they're just "messes".... ;) And usually not even as involved as what you did there.... though that does look good.... :)

ttyl neb

... >>>>>> I have a filing system but I have misplaced it <<<<<<

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just "grab some ingredients and go" food. Some chef probably has

a

name for them but whatever. Tonight was asparagus and smoked ham sauteed with garlic and finished off in chicken stock and pesto

and

gruyere, served over linguini.

Yeah... I throw together stuff all the time.... don't have names for

the

resultant dishes, they're just "messes".... ;) And usually not even

as

involved as what you did there.... though that does look good.... :)

It was. The cabbage soup I made with the last of the ham and a package
of tomato sauce wasn't as successful. Not bad, but it was cabbage.
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Quoting Ruth Hanschka to Nancy Backus on 03-27-19 23:55 <=-

just "grab some ingredients and go" food. Some chef probably has
a name for them but whatever. Tonight was asparagus and smoked ham sauteed with garlic and finished off in chicken stock and pesto
and gruyere, served over linguini.

Yeah... I throw together stuff all the time.... don't have names for
the resultant dishes, they're just "messes".... ;) And usually not
even as involved as what you did there... though that does look good..

It was. The cabbage soup I made with the last of the ham and a
package of tomato sauce wasn't as successful. Not bad, but it was cabbage.

Cabbage does best when it has lots of company... :)

ttyl neb

... GONE MISSING: Small calico cat. Answers to the sound of a can opener.

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sauteed with garlic and finished off in chicken stock and

pesto

and gruyere, served over linguini.

Yeah... I throw together stuff all the time.... don't have names

for

the resultant dishes, they're just "messes".... ;) And usually

not

even as involved as what you did there... though that does look

good..

It was. The cabbage soup I made with the last of the ham and

a

package of tomato sauce wasn't as successful. Not bad, but it

was

cabbage.

Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge worked
wonders. I was having a conversation elsewhere about shepherd's pie
and the original having turnips. I'd like to know what the poor
ground lamb did to deserve THAT treatment.
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Quoting Ruth Hanschka to Nancy Backus on 04-05-19 22:29 <=-

sauteed with garlic and finished off in chicken stock and
pesto and gruyere, served over linguini.

Yeah... I throw together stuff all the time.... don't have names
for the resultant dishes, they're just "messes".... ;) And
usually not even as involved as what you did there... though that
does look good...

It was. The cabbage soup I made with the last of the ham and
a package of tomato sauce wasn't as successful. Not bad, but it
was cabbage.

Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge worked
wonders.

The flavors had time to meld together more.... :)

I was having a conversation elsewhere about shepherd's pie
and the original having turnips. I'd like to know what the poor
ground lamb did to deserve THAT treatment.

Maybe the original was mutton rather than lamb, and the stronger veggie balanced the stronger tasting meat.... :) Turnips aren't all that
bad... ;)

ttyl neb

... Soy sauce makes it Chinese... or Inuit!

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does look good...

It was. The cabbage soup I made with the last of the ham

and

a package of tomato sauce wasn't as successful. Not bad,

but it

was cabbage.

Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge worked
wonders.

The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit with
teriyaki sauce so it tasted good, but the house still smells.

and the original having turnips. I'd like to know what the

poor

ground lamb did to deserve THAT treatment.

Maybe the original was mutton rather than lamb, and the stronger

veggie

balanced the stronger tasting meat.... :) Turnips aren't all that
bad... ;)

It might work better with mutton.
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Quoting Ruth Hanschka to Nancy Backus on 04-12-19 23:44 <=-

does look good...

It was. The cabbage soup I made with the last of the ham
and a package of tomato sauce wasn't as successful. Not
bad, but it was cabbage.

Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge worked
wonders.

The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit with
teriyaki sauce so it tasted good, but the house still smells.

I guess I usually don't mind the leftover cooking odors... :)

and the original having turnips. I'd like to know what the
poor ground lamb did to deserve THAT treatment.

Maybe the original was mutton rather than lamb, and the stronger
veggie balanced the stronger tasting meat.... :) Turnips aren't
all that bad... ;)

It might work better with mutton.

That's what I'm thinking... :)

ttyl neb

... I love vegetables; I once committed an act of photosynthesis with one.

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Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge

worked

wonders.

The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit

with

teriyaki sauce so it tasted good, but the house still smells.

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

veggie balanced the stronger tasting meat.... :) Turnips aren't
all that bad... ;)

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)
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Quoting Ruth Hanschka to Nancy Backus on 04-19-19 23:55 <=-

Cabbage does best when it has lots of company... :)

It was far better as leftovers; 36 hours in the fridge
worked wonders.

The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit
with teriyaki sauce so it tasted good, but the house still
smells.

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

They generally don't bother me much.... certainly not as badly as
someone that is overly perfumed.... (G)

veggie balanced the stronger tasting meat.... :) Turnips aren't
all that bad... ;)

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)

Possibly... :)

ttyl neb

... Don't lend people money. It causes amnesia.

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The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit
with teriyaki sauce so it tasted good, but the house still
smells.

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

They generally don't bother me much.... certainly not as badly as
someone that is overly perfumed.... (G)

It depends on the age of the smell, and the stinkiness of the
perfume.

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)

Possibly... :)

Not much else does. Even the Scots don't eat that much of it
nowadays. :-)
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Quoting Ruth Hanschka to Nancy Backus on 04-27-19 14:55 <=-

The flavors had time to meld together more.... :)

...and smell less. I did cauliflower tonight. It got hit
with teriyaki sauce so it tasted good, but the house still
smells.

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

They generally don't bother me much.... certainly not as badly as
someone that is overly perfumed.... (G)

It depends on the age of the smell, and the stinkiness of the
perfume.

When I fix caulifower or broccoli, or brussels sprouts, I'm generally
cooking other foods, such as meats that have a nice strong enough smell
to blend and mitigate the veggie odors.... nice enough that it isn't an
issue for us, anyway... :)

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)

Possibly... :)

Not much else does. Even the Scots don't eat that much of it
nowadays. :-)

Just wait... there'll be a comeback some day... (G)

ttyl neb

... "I'm back from my lobotomy," said Tom absentmindedly.

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.

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

They generally don't bother me much.... certainly not as badly

as

someone that is overly perfumed.... (G)

It depends on the age of the smell, and the stinkiness of the
perfume.

When I fix caulifower or broccoli, or brussels sprouts, I'm

generally

cooking other foods, such as meats that have a nice strong enough

smell

to blend and mitigate the veggie odors.... nice enough that it

isn't an

issue for us, anyway... :)

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)

Possibly... :)

Not much else does. Even the Scots don't eat that much of it
nowadays. :-)

Just wait... there'll be a comeback some day... (G)

It'll be gourmet food sooner or later.
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Quoting Ruth Hanschka to Nancy Backus on 05-06-19 23:52 <=-

I guess I usually don't mind the leftover cooking odors... :)

Cruciferous veggies aren't too pleasant.

They generally don't bother me much.... certainly not as badly
as someone that is overly perfumed.... (G)

It depends on the age of the smell, and the stinkiness of the
perfume.

When I fix caulifower or broccoli, or brussels sprouts, I'm
generally cooking other foods, such as meats that have a nice strong
enough smell to blend and mitigate the veggie odors.... nice enough
that it isn't an issue for us, anyway... :)

Broccoli is a very common veggie cooked here, too... :) Either in
something or steamed in the nuker to go along with... As to perfume,
there's a lot of them out there that are way too stinky for me...

It might work better with mutton.

That's what I'm thinking... :)

That explains Scottish food.(LOL)

Possibly... :)

Not much else does. Even the Scots don't eat that much of it nowadays. :-)

Just wait... there'll be a comeback some day... (G)

It'll be gourmet food sooner or later.

Probably... just about everything gets there sooner or later... (G)

ttyl neb

... Don't use the 'Z' word; it's offensive. - Assoc'n of Undead Citizens

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When I fix caulifower or broccoli, or brussels sprouts, I'm
generally cooking other foods, such as meats that have a nice

strong

enough smell to blend and mitigate the veggie odors.... nice

enough

that it isn't an issue for us, anyway... :)

Broccoli is a very common veggie cooked here, too... :) Either in
something or steamed in the nuker to go along with... As to

perfume,

there's a lot of them out there that are way too stinky for me...

Eau de Cauliflower? Or any old Coty in a storm? I like Shalimar and
Youth Dew, both spice-based. If I found one with a nutmeg oil base
I'd wear it, unlike most of the rest.

Not much else does. Even the Scots don't eat that much of

it

nowadays. :-)

Just wait... there'll be a comeback some day... (G)

It'll be gourmet food sooner or later.

Probably... just about everything gets there sooner or later... (G)

I'm trying to picture gourmet oatmeal porridge and blood sausage...
nope. Not working.
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Quoting Ruth Hanschka to Nancy Backus on 05-10-19 23:42 <=-

When I fix caulifower or broccoli, or brussels sprouts, I'm
generally cooking other foods, such as meats that have a nice
strong enough smell to blend and mitigate the veggie odors....
nice enough that it isn't an issue for us, anyway... :)

Broccoli is a very common veggie cooked here, too... :) Either in something or steamed in the nuker to go along with... As to
perfume, there's a lot of them out there that are way too stinky
for me...

Eau de Cauliflower? Or any old Coty in a storm? I like Shalimar and Youth Dew, both spice-based. If I found one with a nutmeg oil base
I'd wear it, unlike most of the rest.

I gave up on wearing any perfume a long time ago... the headaches
weren't worth it... I have a hard enough time with other people wearing perfume... especially the ones that are reeking of it...

Not much else does. Even the Scots don't eat that much of
it nowadays. :-)

Just wait... there'll be a comeback some day... (G)

It'll be gourmet food sooner or later.

Probably... just about everything gets there sooner or later... (G)

I'm trying to picture gourmet oatmeal porridge and blood sausage...
nope. Not working.

It doesn't actually have to BE gourmet, just be given the name... ;)
And then, there's gourmet haggis... (G)

Shortbread could be gourmet, though.... that's mighty tasty stuff... :)

ttyl neb

... There are no Scots-Irish food booths at foreign culture exhibits.

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something or steamed in the nuker to go along with... As to
perfume, there's a lot of them out there that are way too stinky
for me...

Eau de Cauliflower? Or any old Coty in a storm? I like

Shalimar and

Youth Dew, both spice-based. If I found one with a nutmeg oil

base

I'd wear it, unlike most of the rest.

I gave up on wearing any perfume a long time ago... the headaches
weren't worth it... I have a hard enough time with other people

wearing

perfume... especially the ones that are reeking of it...

If it's on thick, that gives me a problem too eventually.

Probably... just about everything gets there sooner or later...

(G)

I'm trying to picture gourmet oatmeal porridge and blood

sausage...

nope. Not working.

It doesn't actually have to BE gourmet, just be given the name...

;)

And then, there's gourmet haggis... (G)

Nose to tail sausage?

Shortbread could be gourmet, though.... that's mighty tasty

stuff... :)


It's hard to mess up butter and sugar with some flour holding it
together.
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Quoting Ruth Hanschka to Nancy Backus on 05-19-19 00:12 <=-

something or steamed in the nuker to go along with... As to
perfume, there's a lot of them out there that are way too stinky
for me...

Eau de Cauliflower? Or any old Coty in a storm? I like
Shalimar and Youth Dew, both spice-based. If I found one with
a nutmeg oil base I'd wear it, unlike most of the rest.

I gave up on wearing any perfume a long time ago... the headaches
weren't worth it... I have a hard enough time with other people
wearing perfume... especially the ones that are reeking of it...

If it's on thick, that gives me a problem too eventually.

For some it's way before eventually.... ;(

Probably... just about everything gets there sooner or later...

I'm trying to picture gourmet oatmeal porridge and blood
sausage... nope. Not working.

It doesn't actually have to BE gourmet, just be given the name...
And then, there's gourmet haggis... (G)

Nose to tail sausage?

Maybe...

Shortbread could be gourmet, though.... that's mighty tasty
stuff... :)

It's hard to mess up butter and sugar with some flour holding it together.

True... :)

ttyl neb

... ERROR: LPT1: not found. Use pencil and paper.

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...

Eau de Cauliflower? Or any old Coty in a storm? I like
Shalimar and Youth Dew, both spice-based. If I found one

with

a nutmeg oil base I'd wear it, unlike most of the rest.

I gave up on wearing any perfume a long time ago... the

headaches

weren't worth it... I have a hard enough time with other people
wearing perfume... especially the ones that are reeking of it...

If it's on thick, that gives me a problem too eventually.

For some it's way before eventually.... ;(

Hence the reason I don't wear it much.

It doesn't actually have to BE gourmet, just be given the

name...

And then, there's gourmet haggis... (G)

Nose to tail sausage?

Maybe...

The whole snouts and butts cooking thing is in right now, at least in
trendy restaurants. Foods made from stuff that really ought to be
compost are probably next.

Shortbread could be gourmet, though.... that's mighty tasty
stuff... :)

It's hard to mess up butter and sugar with some flour holding

it

together.

True... :)

Add chocolate and you're good to go.
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Quoting Ruth Hanschka to Nancy Backus on 05-26-19 22:24 <=-

Eau de Cauliflower? Or any old Coty in a storm? I like
Shalimar and Youth Dew, both spice-based. If I found one
with a nutmeg oil base I'd wear it, unlike most of the rest.

I gave up on wearing any perfume a long time ago... the headaches
weren't worth it... I have a hard enough time with other people
wearing perfume... especially the ones that are reeking of it...

If it's on thick, that gives me a problem too eventually.

For some it's way before eventually.... ;(

Hence the reason I don't wear it much.

And I wear it not at all, and stay away from the worst offenders if at
all possible.... :)

It doesn't actually have to BE gourmet, just be given the
name... And then, there's gourmet haggis... (G)

Nose to tail sausage?

Maybe...

The whole snouts and butts cooking thing is in right now, at least in trendy restaurants. Foods made from stuff that really ought to be compost are probably next.

I trust you aren't referring to things offal... they tend to be offally
nice, at least most of them, in my opinion.... ;)

Shortbread could be gourmet, though.... that's mighty tasty
stuff... :)

It's hard to mess up butter and sugar with some flour holding
it together.

True... :)

Add chocolate and you're good to go.

I have seen chocolate frosted or coated shortbread... Chocolate frosted digestive biscuits are right nice, also... :)

ttyl neb

... Purranoia is the fear that your cats are plotting against you.

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eren't worth it... I have a hard enough time with other people

wearing perfume... especially the ones that are reeking of

it...

If it's on thick, that gives me a problem too eventually.

For some it's way before eventually.... ;(

Hence the reason I don't wear it much.

And I wear it not at all, and stay away from the worst offenders if

at

all possible.... :)

And fragrance-free soap in the laundry.

The whole snouts and butts cooking thing is in right now, at

least in

trendy restaurants. Foods made from stuff that really ought

to be

compost are probably next.

I trust you aren't referring to things offal... they tend to be

offally

nice, at least most of them, in my opinion.... ;)

That depends on the offal.

Add chocolate and you're good to go.

I have seen chocolate frosted or coated shortbread... Chocolate

frosted

digestive biscuits are right nice, also... :)

I keep looking for the dark chocolate coated McVitties, but no luck.
The milk chocolate ones turn up every so often, but they're not
nearly as good.
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Quoting Ruth Hanschka to Nancy Backus on 06-03-19 23:08 <=-

weren't worth it... I have a hard enough time with other people
wearing perfume... especially the ones that are reeking of it...

If it's on thick, that gives me a problem too eventually.

For some it's way before eventually.... ;(

Hence the reason I don't wear it much.

And I wear it not at all, and stay away from the worst offenders if
at all possible.... :)

And fragrance-free soap in the laundry.

But of course... and no-fragrance dryer sheets if at all...

The whole snouts and butts cooking thing is in right now, at
least in trendy restaurants. Foods made from stuff that
really ought to be compost are probably next.

I trust you aren't referring to things offal... they tend to be
offally nice, at least most of them, in my opinion.... ;)

That depends on the offal.

Which wouldn't you eat...?

Add chocolate and you're good to go.

I have seen chocolate frosted or coated shortbread... Chocolate
frosted digestive biscuits are right nice, also... :)

I keep looking for the dark chocolate coated McVitties, but no luck.
The milk chocolate ones turn up every so often, but they're not
nearly as good.

True... I'm thinking what I've seen at Wegmans were the Walkers
brand... haven't looked for them recently, so don't even know if they
are still available....

ttyl neb

... I can't remember the last time I had a problem with my memory.

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And I wear it not at all, and stay away from the worst offenders

if

at all possible.... :)

And fragrance-free soap in the laundry.

But of course... and no-fragrance dryer sheets if at all...

Meanwhile the laundry line isn't even a possibility for some of us.
First, in my case the weight of the wet wash is a major barrier.
Second, pollen. The laundry smells great ... while I can still
smell.

I trust you aren't referring to things offal... they tend to be
offally nice, at least most of them, in my opinion.... ;)

That depends on the offal.

Which wouldn't you eat...?

I've eaten tongue, but it wasn't a favorite. Kidneys and brains are
both off my menu, and nobody eats lungs. Beyond that...I'll take a
swing at it.

I keep looking for the dark chocolate coated McVitties, but no

luck.

The milk chocolate ones turn up every so often, but they're

not

nearly as good.

True... I'm thinking what I've seen at Wegmans were the Walkers
brand... haven't looked for them recently, so don't even know if

they

are still available....

I've never seen a coated Walker's. The ones I was talking about were
in the International section of the supermarket with the British
goodies.
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Quoting Ruth Hanschka to Nancy Backus on 06-08-19 15:37 <=-

And I wear it not at all, and stay away from the worst offenders
if at all possible.... :)

And fragrance-free soap in the laundry.

But of course... and no-fragrance dryer sheets if at all...

Meanwhile the laundry line isn't even a possibility for some of us. First, in my case the weight of the wet wash is a major barrier.

Likewise....

Second, pollen. The laundry smells great ... while I can still
smell.

That's less of a problem for me... although there are some days that the
pollen would coat the wash, and it would have to be redone... Another potential issue would be the birds overhead letting loose... And we are
rather a bit close to the airport, so we do get soot from that (and the
city buses on the main roads nearby)...

I trust you aren't referring to things offal... they tend to be
offally nice, at least most of them, in my opinion.... ;)

That depends on the offal.

Which wouldn't you eat...?

I've eaten tongue, but it wasn't a favorite. Kidneys and brains are
both off my menu, and nobody eats lungs. Beyond that...I'll take a
swing at it.

At one of the picnics, I cooked spiced tongue the way I learned as a youngster.... you might have liked that ok... :) Never have had
brains, but I'd not mind trying them.... Early in our marriage, I made a
form of steak and kidney pie a few times... I used lamb kidneys and beef chunks... came out pretty well... :)

I keep looking for the dark chocolate coated McVitties, but no
luck. The milk chocolate ones turn up every so often, but
they're not nearly as good.

True... I'm thinking what I've seen at Wegmans were the Walkers
brand... haven't looked for them recently, so don't even know if
they are still available....

I've never seen a coated Walker's. The ones I was talking about were
in the International section of the supermarket with the British
goodies.

Maybe these were Carr's then.... I'll try to remember to look next trip
to see if a) they are still available and if so, b) who makes them.... :) Admittedly it's been years since I bought any....

ttyl neb

... Jam on a winter took away the blue devils. It was like tasting summer.

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