winter begins oh boy oh boy
Lucy Kemnitzer
school with the 30% dropout rate to an empty house and I start
dinner by throwing chicken breasts into orange juice in the oven:
I've been home no more than a half hour when that nice fellow
arrives with a grocery bag half full of mostly chanterelles he got
from up Fall Creek or somewhere else up Empire Grade and I give up
every thought I have of doing anything else because I have to
brush them and clean them and slice them for soup and drying, and
there's a king or a queen bolete -- I don't know and don't care
which kind of royalty it is: you probably call em porcini, but we
broiled that thing and it was nice with the chicken and a little
salad and garlic bread -- I've got three trays of beautiful golden
slices drying and a pot of sauteed bits I'm going to make into
cream soup for tomorrow's dinner. I just wish I hadn't missed the
farmer's market: something nice in the line of baby greens with
pomegranate seeds and red onion would have been just right. But
we've got pears and a ripe avocado.
And a bowl of Meyer lemons. Lemonade every day, because it's
winter.
Lucy Kemnitzer
Mary Kay Kare
Kemnitzer) wrote:
> I just wish I hadn't missed the
> farmer's market: something nice in the line of baby greens with
> pomegranate seeds and red onion would have been just right.
My favorite San Ramon restaurant is doing a salad of baby spinach leaves
with pomegranate seeds, bits of persimmon, and feta cheese. It is so good
I went back there for lunch today just to have it again. They're very
good with salads there. I also like the chicken breast with romaine and
currants and Granny Smith apples. Or the shepherd's salad...
MKK--but I still hate November
--
Stamp out tin toys!
Lucy Kemnitzer
wrote:
Oh, I don't hate November. The month I hate is September. Ted
gets laid off for up to three weeks --after the kids start at
school and I start work -- but I've been severely unemployed for
months and I won't get paid till October tenth -- and we have to
pay for Frank's college fees and Emma's various school expenses
and clothes and a jillion annual bills come due and we are broke
broke broke and Emma wants a hundred-dollar Halloween costume
(this year it was sort of like a Miss Kitty thing, and I am not
really skilled enough to fit a twelve-pattern-piece bodice or
handle satin, but we managed: lace everywhere, electric blue and
black satin -- and the lace had these artistic spiderwebs and
abstract fat spiders all over, and she wore a purple ostrich
feather in her hair and went trick or treating with this little
tiny boy from her class. Oh eighth grade).
By November, we're doing okay again, the wild mushrooms are
happening, the lemons are ripe, Halloween has been accomplished
and there's chocolate in the house if the dog hasn't got it,
we've had the "fall back" on the clock: life is possible.
Lucy Kemnitzer
Mary Kay Kare
Kemnitzer) wrote:
Ah, here is the root of our difference. I have seritonin related
depression problems. Seritonin manufacture is strongly affected by light
and dark cycles. By the end of Oct. there's enough difference in amount
of light available to affect me noticeably. The we change the clock and
completely screw up my day and night cycle. So most of November is me
being pretty dammed depressed and the first half is the worst.
MKK
Joel Rosenberg
Have you tried light therapy? Works wonders for some people.
Alison Hopkins
Joel Rosenberg wrote in message ...
It helps, but it doesn't take away the gray sky, the low temperature and the
short days, and the fact that November - despite containing my birthday -
sucks.
Ali, currently using light box, melatonin and St John's Wort occasionally.
Loren Joseph MacGregor
Hmm. I -like- winter. I'm subject to seasonal depression, but when the
sun comes out on a winter day, it is wonderful, and I love cold weather.
Short days just mean I get to use our fireplace (and this year we have a
tree's worth of walnut wood to burn.)
Plus, there's hot cider, and hot buttered rum.
-- LJM
John Hasler
> By the end of Oct. there's enough difference in amount of light available
> to affect me noticeably. The we change the clock and completely screw up
> my day and night cycle.
Why not ignore the stupid "time change" and operate on the cycle that is
best for you?
--
John Hasler
jo...@dhh.gt.org
Dancing Horse Hill
Elmwood, Wisconsin
Mary Kay Kare
<jo...@winternet.com> wrote:
Well, my doctor seemed to think my problem went a little beyond that. I
do take medication, selective seritonin re-uptake inhibitor. I'm
contemplating a light box to ease transitions, or if we end up living
somewhere that has less light than Northern California. I'm going to
discuss it with my doctor at my next appointment.
Mary Kay Kare
<jo...@dhh.gt.org> wrote:
> Mary Kay Kare writes:
> > By the end of Oct. there's enough difference in amount of light available
> > to affect me noticeably. The we change the clock and completely screw up
> > my day and night cycle.
>
> Why not ignore the stupid "time change" and operate on the cycle that is
> best for you?
Because I'd have to get the rest of the world to go along? Chopping off
an hour of daylight suddenly--the way this has the effect of doing
seriously affects my sleep/wake cycle, but only for a couple of weeks. I
can survive it, I just like to bitch while I'm doing it.
Joel Rosenberg
> In article <wk7l6md...@winternet.com>, Joel Rosenberg
> <jo...@winternet.com> wrote:
>
> > ka...@sirius.com (Mary Kay Kare) writes:
> >
> > > In article <3a0178d...@enews.newsguy.com>, rit...@cruzio.com (Lucy
> > > Kemnitzer) wrote:
> > >
> > > > By November, we're doing okay again, the wild mushrooms are
> > > > happening, the lemons are ripe, Halloween has been accomplished
> > > > and there's chocolate in the house if the dog hasn't got it,
> > > > we've had the "fall back" on the clock: life is possible.
> > > >
> > > Ah, here is the root of our difference. I have seritonin related
> > > depression problems. Seritonin manufacture is strongly affected by light
> > > and dark cycles. By the end of Oct. there's enough difference in amount
> > > of light available to affect me noticeably. The we change the clock and
> > > completely screw up my day and night cycle. So most of November is me
> > > being pretty dammed depressed and the first half is the worst.
> > >
> >
> > Have you tried light therapy? Works wonders for some people.
>
> Well, my doctor seemed to think my problem went a little beyond
that.
While I'm not a doctor, and don't play one on television, I don't know
of anybody who thinks that adding light therapy to any other regimen
is likely to hurt.
Marilee J. Layman
>Mary Kay Kare writes:
>> By the end of Oct. there's enough difference in amount of light available
>> to affect me noticeably. The we change the clock and completely screw up
>> my day and night cycle.
>
>Why not ignore the stupid "time change" and operate on the cycle that is
>best for you?
Because the Kaiser people think you're nuts to wait two more weeks for
an appt rather than be there at 8:00am?
--
Marilee J. Layman The Other*Worlds*Cafe
HOSTE...@aol.com A Science Fiction Discussion Group.
AOL Keyword: OWC http://www.webmoose.com/owc
Zara Baxter
forgetting them.
This morning, as I walked past the asian grocer on my way to work (buying
a lychee drink as I did), I suddenly realised that it's November, and
soon real lychees will be back in the supermarkets.
Outside the door of the asian grocer was a box full of the first of the
seasons nectarines, priced at an entirely reasonable $5.00 a kilogram
(they do get cheaper!).
Last night was balmy, and we heard the first cicada we've heard since
April, merrily buzzing like a turbo-buzzsaw outside our bedroom window.
The nights are finally getting long enough to go for long strolls with the
dog before the sun sets, even if I -am- on magazine deadline and only
getting home at 7pm.
Soon there'll be plums and apricots, and peaches, and lychees and huge
Bowen mangoes with a red blush upon them. Summer is the season of fruit,
and I'm licking my lips already.
(I won't mention the pelting rain that I can see out of the window)
Ahh, Sydney summer is coming.
Zara Baxter
--
"He & I should not in the least agree of course, in our ideas of Novels
and Heroines; - pictures of perfection as you know make me sick & wicked."
- Jane Austen
Andrew Plotkin
> Mary Kay Kare writes:
>> By the end of Oct. there's enough difference in amount of light available
>> to affect me noticeably. The we change the clock and completely screw up
>> my day and night cycle.
> Why not ignore the stupid "time change" and operate on the cycle that is
> best for you?
Because nobody else does.
In logic, this is a tautology and meaningless. In real life, it ends
the argument.
--Z
"And Aholibamah bare Jeush, and Jaalam, and Korah: these were the
borogoves..."
Alison Hopkins
Lucy Kemnitzer wrote in message <3a02db38...@enews.newsguy.com>...
>This probably won't help much, but I find that while there's not
>nearly enough light in winter, that which there is, is exquisitely
>beautiful, if you can get out in it. You live in the East Bay,
>right? A secret not many know is that the East Bay has a
>tremendous park system, much of which is intolerable in the height
>of summer, but which glows with green and mysterious life all
>winter. You probably don't have much flexibility to do it, but if
>you can take a walk in the forest in the winter, and you can do it
>often enough, you might be lucky enough to hit the time when the
>lichens and mosses do their magic trick, and produce these little
>miniature forest structures on the bark of the trees. It seems to
>happen in your oak and madrone scrub just as much as your
>conifers: I've only seen it a few times because I'm too lazy to
>actually do all these wonderful things I love so much, but the way
>the light filters through the branches on to that stuff is like
>some kind of straight shot of endorphins, if you bump into it.
>And going out looking for it guarantees you a nice tromp in the
>boonies.
>
Oh, Lucy, that was so lovely ; I wish I could see it.
Ali
Cheryl Martin
>John Hasler <jo...@dhh.gt.org> wrote:
>> Mary Kay Kare writes:
>>> By the end of Oct. there's enough difference in amount of light available
>>> to affect me noticeably. The we change the clock and completely screw up
>>> my day and night cycle.
>
>> Why not ignore the stupid "time change" and operate on the cycle that is
>> best for you?
>
I ignored the time change as did everyone else in this state (Arizona).
Cheryl
(okay, not really, I noted it in passing)
--
% Cheryl L Martin zof...@deepthot.org %
% List Mistress: Arizona Poly List, Denver Poly List %
% Moderator: rec.arts.sf.tv.babylon5.moderated, soc.personals %
% Grumpy Witch http://www.geocities.com/grumpywitch<-UPDATED! %
Mary Kay Kare
Kemnitzer) wrote:
Sounds lovely and I do have quite a bit of flexibility since I don't have
a paid job. Volunteer at local hospital and am on con commmitee for 3 sf
cons--one of those a worldcon. I do try to get out in the sun--and bring
it into the house as well!
Marilee J. Layman
>I wrote:
>> Why not ignore the stupid "time change" and operate on the cycle that is
>> best for you?
>
>Marilee J. Layman writes:
>> Because the Kaiser people think you're nuts to wait two more weeks for an
>> appt rather than be there at 8:00am?
>
>But that 8:00AM appointment is later in solar time than it would be without
>the time change.
Doesn't matter. I have a lot of trouble getting up before 10am, which
means the earliest I could be dressed and at a center is the local
center at 11am. When I worked, my secretary tried to schedule
meetings after 10am because I was really not very coherent until then.
Omega
<za...@zipworld.com.au> writes
>It's nice to hear about wintery things, as I'm just on the cusp of
>forgetting them.
>
>This morning, as I walked past the asian grocer on my way to work (buying
>a lychee drink as I did), I suddenly realised that it's November, and
>soon real lychees will be back in the supermarkets.
>
>Outside the door of the asian grocer was a box full of the first of the
>seasons nectarines, priced at an entirely reasonable $5.00 a kilogram
>(they do get cheaper!).
>
>Last night was balmy, and we heard the first cicada we've heard since
>April, merrily buzzing like a turbo-buzzsaw outside our bedroom window.
>
>The nights are finally getting long enough to go for long strolls with the
>dog before the sun sets, even if I -am- on magazine deadline and only
>getting home at 7pm.
>
>Soon there'll be plums and apricots, and peaches, and lychees and huge
>Bowen mangoes with a red blush upon them. Summer is the season of fruit,
>and I'm licking my lips already.
>
>(I won't mention the pelting rain that I can see out of the window)
>
>Ahh, Sydney summer is coming.
>
hemispheres every spring and autumn.
--
Omega
"If you can see the French coast, it means that it is going to rain; if you
can't see it, then it's already raining."
Quinton Pollard (attributed)
Lucy Kemnitzer
Kemnitzer) wrote:
>So I get home from a job across the county at the big big high
>school with the 30% dropout rate to an empty house and I start
>dinner by throwing chicken breasts into orange juice in the oven:
>I've been home no more than a half hour when that nice fellow
>arrives with a grocery bag half full of mostly chanterelles he got
>from up Fall Creek
And last night I got home from another weary day with no sub plans
and way too much chaos and rebellious students (but damn, I gave
them their hours' worth, I gave them something worthwhile to do
and I made them do it and they came out of there with _something_
more than they had before they went in, you can't always say that)
-- and anyway, he meets me at the door almost with another bag
heavier than the first but it's eight king boletes, most of them
as big as your fist and the other as big as two of them but
they're pounds and pounds of dense fungi, now almost dried.
Looks like a good year to tromp around the forest.
Lucy Kemnitzer
Lucy Kemnitzer
wrote:
>In article <3a0178d...@enews.newsguy.com>, rit...@cruzio.com (Lucy
This probably won't help much, but I find that while there's not
nearly enough light in winter, that which there is, is exquisitely
beautiful, if you can get out in it. You live in the East Bay,
right? A secret not many know is that the East Bay has a
tremendous park system, much of which is intolerable in the height
of summer, but which glows with green and mysterious life all
winter. You probably don't have much flexibility to do it, but if
you can take a walk in the forest in the winter, and you can do it
often enough, you might be lucky enough to hit the time when the
lichens and mosses do their magic trick, and produce these little
miniature forest structures on the bark of the trees. It seems to
happen in your oak and madrone scrub just as much as your
conifers: I've only seen it a few times because I'm too lazy to
actually do all these wonderful things I love so much, but the way
the light filters through the branches on to that stuff is like
some kind of straight shot of endorphins, if you bump into it.
And going out looking for it guarantees you a nice tromp in the
boonies.
Lucy Kemnitzer
John Hasler
> Why not ignore the stupid "time change" and operate on the cycle that is
> best for you?
Marilee J. Layman writes:
> Because the Kaiser people think you're nuts to wait two more weeks for an
> appt rather than be there at 8:00am?
But that 8:00AM appointment is later in solar time than it would be without
the time change.
Vicki Rosenzweig
>Mary Kay Kare writes:
>> By the end of Oct. there's enough difference in amount of light available
>> to affect me noticeably. The we change the clock and completely screw up
>> my day and night cycle.
>
>Why not ignore the stupid "time change" and operate on the cycle that is
>best for you?
In my case, because my job includes meetings at specific times;
because when I go to the theatre, I want to be there about 15 minutes
before the show starts, not 45 minutes after; things like that.
--
Vicki Rosenzweig | v...@redbird.org
r.a.sf.f faq at http://www.redbird.org/rassef-faq.html
John Hasler
> In my case, because my job includes meetings at specific times...
Replace your employer with a more cooperative one.
> ...because when I go to the theatre, I want to be there about 15 minutes
> before the show starts, not 45 minutes after; things like that.
Being late is no longer fashionable?
I meant just to ignore the time change with respect to getting up, going to
sleep, and perhaps major meals. It should be possible to schedule these
things so as not to be affected much by the timing of meetings, etc.
Vicki Rosenzweig
>Vicki Rosenzweig writes:
>> In my case, because my job includes meetings at specific times...
>
>Replace your employer with a more cooperative one.
Most other employers I'm aware of have more meetings, equally
rigid schedules, and less generous vacation policies. But I'm sure
you have an answer to why that, too, shouldn't have any influence
on my decisions, since you know how I should live.
>
>> ...because when I go to the theatre, I want to be there about 15 minutes
>> before the show starts, not 45 minutes after; things like that.
>
>Being late is no longer fashionable?
I don't care how fashionable it is, I don't want to miss the
first 45 minutes of the play.
>
>
>I meant just to ignore the time change with respect to getting up, going to
>sleep, and perhaps major meals. It should be possible to schedule these
>things so as not to be affected much by the timing of meetings, etc.
My partner is the CTO of a start-up company. His work is full of
meetings. I want to see him in the morning, eat dinner with him, that
sort of thing.
John Hasler
> Most other employers I'm aware of have more meetings, equally rigid
> schedules, and less generous vacation policies.
Come work at Dancing Horse Hill where the horses set the schedule: two
hours working outside right after sunrise every day no matter what (of
course we can't _pay_ you anything...)
> But I'm sure you have an answer to why that, too, shouldn't have any
> influence on my decisions, since you know how I should live.
You might want to have a professional take a look at that sense of humor.
> I don't care how fashionable it is, I don't want to miss the first 45
> minutes of the play.
But surely the whole point is to be seen?
> My partner is the CTO of a start-up company. His work is full of
> meetings. I want to see him in the morning, eat dinner with him, that
> sort of thing.
Then just get him and his whole company on your schedule. "At Widgets R Us
we live, work, and play on Solar Time!!!" (Maybe we should call it
"natural time"?)
Susana Serras Pereira
"Lucy Kemnitzer" <rit...@cruzio.com> wrote in message
news:3a02da64...@enews.newsguy.com...
That was lovely, and you've awakened every rural bone in my body, so
now I'm having that weird civil war in the brain feeling again, where
the bones that want to live in the country and be quiet and crafty, and
grow lavender and persimmons rebel against the bones that want to be
right here, in this gorgeous little metropolis, and watch the flash of
the trolleys going by the window, and walk everywhere and see lots of
people and have a busy nightlife.
The urban bones are winning for now, on the advantage of strategic
positioning of the territory, but it's a powerful rebellion, and the
country rebels have this great rallying tune playing all the time, a
song sung by Ellis Regina I'll not attempt to translate right now, but
the refrain is about wanting a house in the country "where I can sing
my friends, my records, my books, and nothing else"...
Those country bones might just win sometime soon, I think, but then
there's these vertiginous streets opening on the Tagus, and that
miniature of the Golden Gate Bridge out the window, and the fact that
it's now two o'clock in the morning and I'm about to walk out for some
cigarettes and maybe a drink if friends are about, which is likely, and
the light, liquid, transparent gold on the tiles of rooftops.
Oh, I'll just have to win the lottery, won't I, and keep a flat in
town. And yearn for a nearby forest to tromp through, and keep
watering those herbs out on the tiny balcony as I dream of a place
"where I can become as large as peace, where I'll be sure of what
limits the body, and nothing else" - gosh, that's a great song those
country bones have, and it looses too much in translation, so I'll
stop now.
Susana, rambling and rambling some more
Susana Serras Pereira
"Loren Joseph MacGregor" <lmac...@efn.org> wrote in message
news:8tstrq$4om$1...@news.efn.org...
> In rec.arts.sf.fandom, Alison Hopkins <fn...@dial.pipex.com> wrote:
> >It helps, but it doesn't take away the gray sky, the low temperature and the
> >short days, and the fact that November - despite containing my birthday -
> >sucks.
>
> Hmm. I -like- winter. I'm subject to seasonal depression, but when the
> sun comes out on a winter day, it is wonderful, and I love cold weather.
Yes. The light of Indian Summer is wonderful like no other, all crisp
and clear.
> Short days just mean I get to use our fireplace (and this year we have a
> tree's worth of walnut wood to burn.)
>
> Plus, there's hot cider, and hot buttered rum.
Hot buttered rum! Mmmm, yum. It took me two years and three very
serious looking cookbooks to convince a Portuguese friend that such
a drink did, in fact, exist and that people actually chose to drink
such a concoction for pleasure, not for some obscure medicinal reason
or for the purposes of initiation rituals. But I finally did, and on
the coldest night of the past winter I actually got her to try it,
causing near instant addiction.
What foods people look on as weird alien aberrations is a funny thing:
in Texas, it was squid, which didn't surprise me, and tomato jam, which,
being the staple sweet of my childhood, and so consensually enjoyed by
everyone I had known, did. Here in Portugal, it's Monte Christo
sandwiches dusted with powdered sugar.
Susana, saving up hot buttered rum cravings until it gets
really, really cold out
Loren MacGregor
I want a Monte Christo -right now-. (It is 6:25 in the morning in
Eugene, and the fixings aren't here in the house. *sigh*).
Probably in Texas, as in parts of Mexico, you can also get a
"seafood cocktail" which consists of fresh fish in broth. Umm.
-- LJM
Susana Serras Pereira
"Loren MacGregor" <churn...@home.com> wrote in message
news:3A06BF60...@home.com...
> Eugene, and the fixings aren't here in the house. *sigh*).
Sorry about that. I want a bagel, and there's none to be had in the
entire country (my one attempt at making one was disastrous enough
to keep me from trying again this decade). I last had one this past
December, in Camden market of all places, which would have been a sorry
excuse for a bagel back in the States, but was a few bites of heaven
just then.
Which reminds me, does anyone have a good recipe for challah?
> Probably in Texas, as in parts of Mexico, you can also get a
> "seafood cocktail" which consists of fresh fish in broth. Umm.
I think I know the stuff you're talking about, and it wasn't common
in Texas, but, yes, it was really good. The seafood in Portugal is
very good though, even if it is (to my great bogglement) more expensive
than it was back in Texas, and great fish dishes are plentiful so I
don't really miss it. What I do miss is that great variety of peppers
with all those lovely names like serrano, ancho, poblano, and so on,
which I never quite mastered, and tortillas, flour and corn, freshly
made, and going for nachos at three a.m., or blintzes.
Susana, now starving for some blintzes, and running for
the kitchen
Andrew Plotkin
>> I want a Monte Christo -right now-. (It is 6:25 in the morning in
>> Eugene, and the fixings aren't here in the house. *sigh*).
> Sorry about that. I want a bagel, and there's none to be had in the
> entire country
You have thrown me, upon the instant, into a pit of dizzying
existential horror.
(I just had a bagel three hours ago. It was lovely, and it wasn't even
a *real* bagel.)
I have no recipe for challah, I'm afraid. But I may finally be
inspired to make a batch of bagels at home, using a recipe I pulled
off rasff several months ago.
I'd mail you one. But it would probably be a mistake.
Lucy Kemnitzer
<churn...@home.com> wrote:
>Susana Serras Pereira wrote:
>>
>>
>> What foods people look on as weird alien aberrations is a funny thing:
>> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
>> being the staple sweet of my childhood, and so consensually enjoyed by
>> everyone I had known, did. Here in Portugal, it's Monte Christo
>> sandwiches dusted with powdered sugar.
>
>I want a Monte Christo -right now-. (It is 6:25 in the morning in
>Eugene, and the fixings aren't here in the house. *sigh*).
>
I had to look that up because I'd never heard of it. I have to
admit it seems like a weird alien aberration to me.
I'm trying to imagine it tasting good, and failing: but I'm not
speaking from a position of superiority, mind. I don't think I've
had anything defensible to eat all day. I should probably make
something exquisite and veggie for dinner, but what I'll probably
do is mush up leftover chicken bits with spinach and rice and cal
it dinner. The nice fellow will put up with it, the son's off to
work (my father calls it "mattress testing" but it's really more
like proofreading), and the daughter never eats anything I cook
anyway.
Lucy Kemnitzer
Lucy Kemnitzer
Loren Joseph MacGregor
>On Mon, 06 Nov 2000 14:25:23 GMT, Loren MacGregor
><churn...@home.com> wrote:
>>Susana Serras Pereira wrote:
>>>
>>> What foods people look on as weird alien aberrations is a funny thing:
>>> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
>>> being the staple sweet of my childhood, and so consensually enjoyed by
>>> everyone I had known, did. Here in Portugal, it's Monte Christo
>>> sandwiches dusted with powdered sugar.
>>
>>I want a Monte Christo -right now-. (It is 6:25 in the morning in
>>Eugene, and the fixings aren't here in the house. *sigh*).
>I had to look that up because I'd never heard of it. I have to
>admit it seems like a weird alien aberration to me.
It is perhaps an acquired taste. But then, I live in a household
wherein my SO puts jam on ham slices, and I grew up with a sister
who put peanut butter on fried eggs. If there is an antichrist, there
is likely an antigourmand and we are he.
>I'm trying to imagine it tasting good, and failing: but I'm not
>speaking from a position of superiority, mind. I don't think I've
>had anything defensible to eat all day. I should probably make
>something exquisite and veggie for dinner, but what I'll probably
>do is mush up leftover chicken bits with spinach and rice and cal
>it dinner. The nice fellow will put up with it, the son's off to
>work (my father calls it "mattress testing" but it's really more
>like proofreading), and the daughter never eats anything I cook
>anyway.
We had stirfried chicken and veggies last night, over rice, with
a roasted squash. Yesterday I made souffles with a little bit of
smoky cheese, garlic, a splash of worchestershire, some paper-thin
turkey ham, and a little thisa and a little thata, with an emphasis
on the latta. (Whoops, sorry, been watching "Damn Yankees" again.)
-- LJM
gfa...@savvy.com
[. . .]
> It is perhaps an acquired taste. But then, I live in a household
> wherein my SO puts jam on ham slices,
That is a nice idea I'd not thought of, and I shall try it, rather than my
typical bit of honey, or honey and mustard, on ham. I intend to go lightly,
however.
> and I grew up with a sister
> who put peanut butter on fried eggs.
That is surely a new one on me. I would think there's a spreading problem,
unless one wants to scramble the fried egg, post hoc.
[. . . .]
--
Gary Farber New York
Tempory e-mail address: gfa...@my-deja.com
Mary Kay Kare
> Loren Joseph MacGregor <lmac...@efn.org> wrote:
> [. . .]
> > It is perhaps an acquired taste. But then, I live in a household
> > wherein my SO puts jam on ham slices,
>
> That is a nice idea I'd not thought of, and I shall try it, rather than my
> typical bit of honey, or honey and mustard, on ham. I intend to go lightly,
> however.
One of my cookbooks (Peg Bracken I think) has a story in it about a woman
who was frying up a ham steak in a hurry and grabbed the honey jar instead
of the drippings jar. She liked the result so much she continued to do it
deliberately. I was underwhelmed myself, but I'm not much for mixing
sweet and meat. People seem to do it a lot with pork though.
>
> > and I grew up with a sister
> > who put peanut butter on fried eggs.
>
> That is surely a new one on me. I would think there's a spreading problem,
> unless one wants to scramble the fried egg, post hoc.
>
I'd think one would drop small dollops of it tastefully here and there.
Dorothy J Heydt
Lucy Kemnitzer <rit...@cruzio.com> wrote:
>
>....I should probably make
>something exquisite and veggie for dinner, but what I'll probably
>do is mush up leftover chicken bits with spinach and rice and cal
>it dinner. The nice fellow will put up with it, the son's off to
>work (my father calls it "mattress testing" but it's really more
>like proofreading), and the daughter never eats anything I cook
>anyway.
Sounds like my family, before the kids moved out.
The husband will eat anything I cook, or at least if there is any
exception I can't think of it ... ok, he won't eat melons, but
generally you don't *cook* those. The son mostly doesn't eat.
Or so it always appeared. The daughter would eat meat and
starches, no vegetables, and salads only if they contained no
tomatoes. Now they're both in their own apartments, doing
whatever it is they do, and the husband will eat anything I cook.
Empty nest, it's wonderful.
(planned for tonight: chicken thighs, mushrooms, gravy, rice,
some veggie or other)
Dorothy J. Heydt
Albany, California
djh...@kithrup.com
http://www.kithrup.com/~djheydt
Marilee J. Layman
wrote:
>On Mon, 06 Nov 2000 14:25:23 GMT, Loren MacGregor
><churn...@home.com> wrote:
>
>>Susana Serras Pereira wrote:
>>>
>>>
>>> What foods people look on as weird alien aberrations is a funny thing:
>>> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
>>> being the staple sweet of my childhood, and so consensually enjoyed by
>>> everyone I had known, did. Here in Portugal, it's Monte Christo
>>> sandwiches dusted with powdered sugar.
>>
>>I want a Monte Christo -right now-. (It is 6:25 in the morning in
>>Eugene, and the fixings aren't here in the house. *sigh*).
>>
>
>
>I had to look that up because I'd never heard of it. I have to
>admit it seems like a weird alien aberration to me.
>
>I'm trying to imagine it tasting good, and failing: but I'm not
>speaking from a position of superiority, mind.
Oh, I love Monte Cristo sandwiches. I haven't had one in years,
though. The Magic Pan used to do a good one, but I think they all
closed years ago. It's too much for me to do at home, but it's a
lovely combination of fattening things, fried in more fattening
things. Scottish folk would probably enjoy it.
Loren MacGregor
>
> Oh, I love Monte Cristo sandwiches. I haven't had one in years,
> though. The Magic Pan used to do a good one, but I think they all
> closed years ago. It's too much for me to do at home, but it's a
> lovely combination of fattening things, fried in more fattening
> things. Scottish folk would probably enjoy it.
<Waves hand vaguely and tunelessly hums "Scotland The Brave">
-- LJM
Nancy Lebovitz
>[. . .]
>> It is perhaps an acquired taste. But then, I live in a household
>> wherein my SO puts jam on ham slices,
>
>That is a nice idea I'd not thought of, and I shall try it, rather than my
>typical bit of honey, or honey and mustard, on ham. I intend to go lightly,
>however.
>
--
Nancy Lebovitz na...@netaxs.com www.nancybuttons.com
Thomas Yan
Mary Kay Kare <ka...@sirius.com> wrote:
>One of my cookbooks (Peg Bracken I think) has a story in it about a woman
>who was frying up a ham steak in a hurry and grabbed the honey jar instead
>of the drippings jar. She liked the result so much she continued to do it
>deliberately. I was underwhelmed myself, but I'm not much for mixing
>sweet and meat. People seem to do it a lot with pork though.
I am very fond of the Chinese dim sum that I guess might be called
curry-beef triangles: pastry containing curried beef with onions. I
don't know if sugar is added, but they are kind of sweet, and at one
dinner, they were served as dessert. Calling them dessert strikes me
as odd, but hey, I'm happy eating them just about any time.
--
Thomas Yan (ty...@cs.cornell.edu) I don't speak for Cornell University
Computer Science Department \\ Cornell University \\ Ithaca, NY 14853
(please pardon any lack of capitalization; my hands hurt from typing)
Beth Friedman
<8u7hgp$t90$1...@news.efn.org>, wrote:
>In rec.arts.sf.fandom, Lucy Kemnitzer <rit...@cruzio.com> wrote:
>>On Mon, 06 Nov 2000 14:25:23 GMT, Loren MacGregor
>><churn...@home.com> wrote:
>
>>>Susana Serras Pereira wrote:
>>>>
>>>> What foods people look on as weird alien aberrations is a funny thing:
>>>> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
>>>> being the staple sweet of my childhood, and so consensually enjoyed by
>>>> everyone I had known, did. Here in Portugal, it's Monte Christo
>>>> sandwiches dusted with powdered sugar.
>>>
>>>I want a Monte Christo -right now-. (It is 6:25 in the morning in
>>>Eugene, and the fixings aren't here in the house. *sigh*).
>
>>I had to look that up because I'd never heard of it. I have to
>>admit it seems like a weird alien aberration to me.
>
>It is perhaps an acquired taste. But then, I live in a household
>wherein my SO puts jam on ham slices, and I grew up with a sister
>who put peanut butter on fried eggs. If there is an antichrist, there
>is likely an antigourmand and we are he.
I still remember the first time I ordered a Monte Cristo at the Magic
Pan, based on the description in the menu and seeing at someone else's
table. It sounded good, except for the jam, but that was on the side.
The description in the menu didn't bother to mention the dusting of
powdered sugar. I'm afraid I sent it back and asked for a new one.
I'm more tolerant of sweet and savory tastes together now than I used
to be, but I still like Monte Cristos with no jam or sugar.
And Potage St. Germain for a starter, with sherry -- I really miss the
Magic Pan.
>>I'm trying to imagine it tasting good, and failing: but I'm not
>>speaking from a position of superiority, mind. I don't think I've
>>had anything defensible to eat all day. I should probably make
>>something exquisite and veggie for dinner, but what I'll probably
>>do is mush up leftover chicken bits with spinach and rice and cal
>>it dinner. The nice fellow will put up with it, the son's off to
>>work (my father calls it "mattress testing" but it's really more
>>like proofreading), and the daughter never eats anything I cook
>>anyway.
That sounds good. Yesterday, I went grocery shopping when I was
chilly and hungry, and came home with a large soup bone, some shank
bones, and a couple of packets of vegetable soup ingredients. _This_
time I'm going to make soup in two pots, instead of having the
ingredients coming up to the top of my largest (which is not too
large) pot (or whatever the proper term is) and inevitably boiling
over.
Does anyone have any theories about the advantage of browning the soup
meat before plopping it in the soup to cook and cook and cook and fall
off the bones? I've never done it, but someone at Byerly's
recommended it.
--
Beth Friedman
b...@wavefront.com
Loren Joseph MacGregor
>Loren Joseph MacGregor <lmac...@efn.org> wrote:
>[. . .]
>> It is perhaps an acquired taste. But then, I live in a household
>> wherein my SO puts jam on ham slices,
>That is a nice idea I'd not thought of, and I shall try it, rather than my
>typical bit of honey, or honey and mustard, on ham. I intend to go lightly,
>however.
Why is this .... oh, right, I switched to vi. Okay. A little bit is
quite good; in fact, I like to bake some meats in a glaze of jam (or,
alternatively, brown sugar and cloves); we have been known to make a
raspberry marinade and steep beef for a day or two before roasting
or barbecuing. But I'm not fond of jam in general, so Lauryn gets the
pot when we're out for dinner. Going lightly is a good idea.
>> and I grew up with a sister
>> who put peanut butter on fried eggs.
>That is surely a new one on me. I would think there's a spreading problem,
>unless one wants to scramble the fried egg, post hoc.
She prefers her fried eggs of a nailable consistency; I prefer mine a
bit jiggly, but turned in the pan. Lauryn loves sunny side up; I refuse
to eat anything that looks as if it is staring at me.
My dad put tobasco on everything; I do believe that over time his taste
buds simply surrendered to the inevitable, whithered, and died.
You may recall that I have over time mentioned -his- mother, whose basic
philosophy was that it didn't matter what you did to food, if you added
curry as the last step, it was edible. I like curry, but she was wrong.
Don always claimed there was no difference in flavor between butter and
margarine.
Is it any wonder that I turned out as I did?
-- LJM
Loren Joseph MacGregor
>I am very fond of the Chinese dim sum that I guess might be called
>curry-beef triangles: pastry containing curried beef with onions. I
>don't know if sugar is added, but they are kind of sweet, and at one
>dinner, they were served as dessert. Calling them dessert strikes me
>as odd, but hey, I'm happy eating them just about any time.
Had some just the other day, as a matter of fact, at a dim sum place
on Webster in Alameda, California. Very tasty.
The problem with dim sum is that sooner or later, you get hungry for
-more- dim sum, and in Eugene, that hunger is not easily answered.
-- LJM
Dorothy J Heydt
Loren Joseph MacGregor <lmac...@efn.org> wrote:
>Had some just the other day, as a matter of fact, at a dim sum place
>on Webster in Alameda, California. Very tasty.
Hmmmm. What's the name and address?
>
>The problem with dim sum is that sooner or later, you get hungry for
>-more- dim sum, and in Eugene, that hunger is not easily answered.
The nearest dim sum place to me, that I know of, is only a couple
of miles away in downtown Oakland. I could, theoretically, go
get on a bus and go there. Only inertia keeps me here. A
powerful force.
(my personal favorites are the deep-fried taro balls....)
Dorothy J Heydt
Beth Friedman <b...@wavefront.com> wrote:
>
>Does anyone have any theories about the advantage of browning the soup
>meat before plopping it in the soup to cook and cook and cook and fall
>off the bones? I've never done it, but someone at Byerly's
>recommended it.
Oh, yes. It improves the flavor by whole bunches. Same as for
stew, for which I brown before boiling not only the meat, but
also the onions, carrots, and mushrooms.
gfa...@savvy.com
> In article <76ig0to24jhkbp5tq...@4ax.com>,
> Beth Friedman <b...@wavefront.com> wrote:
>>
>>Does anyone have any theories about the advantage of browning the soup
>>meat before plopping it in the soup to cook and cook and cook and fall
>>off the bones? I've never done it, but someone at Byerly's
>>recommended it.
> Oh, yes. It improves the flavor by whole bunches. Same as for
> stew, for which I brown before boiling not only the meat, but
> also the onions, carrots, and mushrooms.
Among other things, browning carmelizes. Boiling does not.
Loren Joseph MacGregor
>In article <8u9i1e$p4b$2...@news.efn.org>,
>Loren Joseph MacGregor <lmac...@efn.org> wrote:
>>Had some just the other day, as a matter of fact, at a dim sum place
>>on Webster in Alameda, California. Very tasty.
>Hmmmm. What's the name and address?
I don't know offhand (I'll ask my sister-in-law), but it is on Webster
three blocks below Santa Clara, on the left-hand side of the street as
you're heading for the tunnel, and there's a KFC on the corner. The
51 goes right by it.
>>The problem with dim sum is that sooner or later, you get hungry for
>>-more- dim sum, and in Eugene, that hunger is not easily answered.
>The nearest dim sum place to me, that I know of, is only a couple
>of miles away in downtown Oakland. I could, theoretically, go
>get on a bus and go there. Only inertia keeps me here. A
>powerful force.
Yep, but if you -should- feel the need, you can get the 51 or 51A
in Oakland or Berkeley or Rockridge.
Say, does anyone in the Bay Area know the photorealistic paintings of
zebras on an underpass on the way to Rockridge? I saw them when I
was on the bus and on a deadline, so I could neither take a picture
through the bus window (people who ride Bay Area busses will know why)
nor stop. There is, though, someone at work who collects pictures of
zebras, and he'd enjoy having a copy. If I know where they are, next
time I'm in the area, I can take pictures myself.
>(my personal favorites are the deep-fried taro balls....)
Bow of nearly every form, although humbow usually win out. Crab
cakes. And the custards....
-- LJM
Rich McAllister K6RFM
> Does anyone have any theories about the advantage of browning the soup
> meat before plopping it in the soup to cook and cook and cook and fall
> off the bones? I've never done it, but someone at Byerly's
> recommended it.
>
More than "browning", which I think of as sauteing until
the outside is brown. Put 'em in the oven and roast them
to very well done. Deglace the pan drippings and put them in too.
(This probably makes the soup carcinogenic, but it sure
tastes good.)
Rich
Dorothy J Heydt
Loren Joseph MacGregor <lmac...@efn.org> wrote:
>In rec.arts.sf.fandom, Dorothy J Heydt <djh...@kithrup.com> wrote:
>>In article <8u9i1e$p4b$2...@news.efn.org>,
>>Loren Joseph MacGregor <lmac...@efn.org> wrote:
>
>>>Had some just the other day, as a matter of fact, at a dim sum place
>>>on Webster in Alameda, California. Very tasty.
>
>>Hmmmm. What's the name and address?
>
>I don't know offhand (I'll ask my sister-in-law), but it is on Webster
>three blocks below Santa Clara, on the left-hand side of the street as
>you're heading for the tunnel, and there's a KFC on the corner. The
>51 goes right by it.
Thanks, have made a note of it.
>
>>The nearest dim sum place to me, that I know of, is only a couple
>>of miles away in downtown Oakland. I could, theoretically, go
>>get on a bus and go there. Only inertia keeps me here. A
>>powerful force.
>
>Yep, but if you -should- feel the need, you can get the 51 or 51A
>in Oakland or Berkeley or Rockridge.
I'd actually have to take the 9 to downtown Berkeley to catch
the 51, but I could do that if I weren't feeling *quite* so tired
right now. (Half an hour weeding the flower bed yesterday has
worn me out.)
>Say, does anyone in the Bay Area know the photorealistic paintings of
>zebras on an underpass on the way to Rockridge? I saw them when I
>was on the bus and on a deadline, so I could neither take a picture
>through the bus window (people who ride Bay Area busses will know why)
>nor stop. There is, though, someone at work who collects pictures of
>zebras, and he'd enjoy having a copy. If I know where they are, next
>time I'm in the area, I can take pictures myself.
I have seen them. I *think* they are on some freeway overpass
over Telegraph Avenue. I'll ask Hal, and if he doesn't know
either maybe I'll phone the Oakland City Hall or somebody.
If all else fails we could get in the car this weekend and cruise
a couple of major north-south streets under a selection of
freeways.
Alison Hopkins
Nancy Lebovitz wrote in message <8u96ea$e...@netaxs.com>...
>>[. . .]
>>> It is perhaps an acquired taste. But then, I live in a household
>>> wherein my SO puts jam on ham slices,
>>
>>That is a nice idea I'd not thought of, and I shall try it, rather than my
>>typical bit of honey, or honey and mustard, on ham. I intend to go
lightly,
>>however.
>>
Marks and Spencer sell bacon cured with maple syrup. It is deeply scrummy.
Ali
Kris Hasson-Jones
> >And bacon with maple syrup is very nice.
>
> Marks and Spencer sell bacon cured with maple syrup. It is deeply
> scrummy.
My mother used to as a rare treat cook bacon at very low temperature
with a heavy sprinkling of brown sugar on the up side. Candied bacon,
oh my goodness it was decadent.
--
Kris Hasson Jones sni...@pacifier.com
Marilee J. Layman
wrote:
>In article <8u7k5p$vlhc$4...@ID-51877.news.dfncis.de>,
> <gfa...@savvy.com> wrote:
>>Loren Joseph MacGregor <lmac...@efn.org> wrote:
>>[. . .]
>>> It is perhaps an acquired taste. But then, I live in a household
>>> wherein my SO puts jam on ham slices,
>>
>>That is a nice idea I'd not thought of, and I shall try it, rather than my
>>typical bit of honey, or honey and mustard, on ham. I intend to go lightly,
>>however.
>>
>And bacon with maple syrup is very nice.
I like maple syrup on my sausage. Some of the sausage companies have
started making maple sausage, so I can't be the only one.
Marilee J. Layman
wrote:
>You may recall that I have over time mentioned -his- mother, whose basic
>philosophy was that it didn't matter what you did to food, if you added
>curry as the last step, it was edible. I like curry, but she was wrong.
When my brother first started cooking on his own, he used massive
amounts of rosemary in *everything*. He thought it was gourmet.
Marilee J. Layman
wrote:
>Does anyone have any theories about the advantage of browning the soup
>meat before plopping it in the soup to cook and cook and cook and fall
>off the bones? I've never done it, but someone at Byerly's
>recommended it.
It caramelizes the meat a bit, gives it more flavor.
Mary Kay Kare
<lmac...@efn.org> wrote:
> Say, does anyone in the Bay Area know the photorealistic paintings of
> zebras on an underpass on the way to Rockridge? I saw them when I
> was on the bus and on a deadline, so I could neither take a picture
> through the bus window (people who ride Bay Area busses will know why)
> nor stop. There is, though, someone at work who collects pictures of
> zebras, and he'd enjoy having a copy. If I know where they are, next
> time I'm in the area, I can take pictures myself.
>
I haven't seen the zebras, but some particularly tall overpasses in
Oakland have giraffes painted on the supports.
Susana Serras Pereira
"Andrew Plotkin" <erky...@eblong.com> wrote in message
news:97354042...@rexx.com...
> >> Eugene, and the fixings aren't here in the house. *sigh*).
>
> > entire country
>
> You have thrown me, upon the instant, into a pit of dizzying
> existential horror.
Scary, isn't it? It's a small wonder I have survived all these years.
> (I just had a bagel three hours ago. It was lovely, and it wasn't even
> a *real* bagel.)
>
> I have no recipe for challah, I'm afraid. But I may finally be
> inspired to make a batch of bagels at home, using a recipe I pulled
> off rasff several months ago.
If you do, and it works, please let me know, so I can bug you for
the recipe and instructions.
> I'd mail you one. But it would probably be a mistake.
Quite likely. In my moments of greater despair, I have scoured
the web for internationally delivered bagels, to no avail, of
course. I even called a relative of a friend in Azores, where
the big American military base is, and where I get chocolate
chips from, but she could only find donuts -- she thought they
might be similar, which was most discouraging.
Oh, well, I suppose if I were over there, in the land of bagels,
I'd be pining for good chouriço (which is not at all like chorizo)
or a properly done plate of snails -- caracois, not escargots.
Escargots are French ,large, and stuffy, snails are what you
(well,I) eat on long hot summer afternoons, on the beach, washed
down with insanely cold beer, they're plain pedestrian marvels.
Susana, I want instant food transmission,
and I want it now!
Susana Serras Pereira
"Lucy Kemnitzer" <rit...@cruzio.com> wrote in message
news:3a0732e0...@enews.newsguy.com...
> On Mon, 06 Nov 2000 14:25:23 GMT, Loren MacGregor
> <churn...@home.com> wrote:
>
> >Susana Serras Pereira wrote:
> >>
> >>
> >> What foods people look on as weird alien aberrations is a funny thing:
> >> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
> >> being the staple sweet of my childhood, and so consensually enjoyed by
> >> everyone I had known, did. Here in Portugal, it's Monte Christo
> >> sandwiches dusted with powdered sugar.
> >
> >Eugene, and the fixings aren't here in the house. *sigh*).
> >
>
>
> admit it seems like a weird alien aberration to me.
It is a bit odd, when I think about it (but then when I think about
it I have to wonder about the guy who ate the first shellfish) but
it's yummy comfort diner food, like mac-and-cheese or, in my case,
nachos. And fried mozzarella, all warm and melty, dipped in
horseradish sauce for maximum effect, mmmm.
Of course, I'm one of those people who craves the combination of
sweet and savory all the time: my favorite meat dish these days
is pork chops with onion confit (onions caramelized in butter, sugar
and red wine) and I used to munch on tortilla chips with apricot jam,
so I'm not much of a general example.
>
> I'm trying to imagine it tasting good, and failing: but I'm not
> speaking from a position of superiority, mind. I don't think I've
> had anything defensible to eat all day. I should probably make
> something exquisite and veggie for dinner, but what I'll probably
> do is mush up leftover chicken bits with spinach and rice and cal
> it dinner. The nice fellow will put up with it, the son's off to
> work (my father calls it "mattress testing" but it's really more
> like proofreading), and the daughter never eats anything I cook
> anyway.
I just had leftover chicken bits and spinach myself, but I improvised
a quiche, which is what I do when in doubt, because it's something I
always feel like, and it's good the next day, and I've made so many of
them it's nearly automatic. And I'm no good with rice.
> Lucy Kemnitzer
>
> Lucy Kemnitzer
The girl so nice they named her twice?
(sorry, I've been at the Tom Robbins again)
Susana, seeing if food will keep her mind off the election
Mary Kay Kare
Pereira" <ni...@netzero.pt> wrote:
>
> (sorry, I've been at the Tom Robbins again)
>
>
> Susana, seeing if food will keep her mind off the election
Well, if it doesn't the Robbins ought to. I've put his newest on my
Christmas want list: FIERCE INVALIDS HOME FROM HOT CLIMES or something
like that. Very Tom Robbins sounding.
Doug Wickstrom
<ni...@netzero.pt> excited the ether to say:
>Quite likely. In my moments of greater despair, I have scoured
>the web for internationally delivered bagels, to no avail, of
>course. I even called a relative of a friend in Azores, where
>the big American military base is, and where I get chocolate
>chips from, but she could only find donuts -- she thought they
>might be similar, which was most discouraging.
You need someone with access to the Commissary. The bagels will
be frozen, but frozen bagels are better than no bagels at all.
--
Doug Wickstrom
"Beer is proof that God loves us and wants us to be happy." --Benjamin Franklin
Doug Wickstrom
<ni...@netzero.pt> excited the ether to say:
>And I'm no good with rice.
Well, YKIOK, but I've never heard of using rice.
--
Doug Wickstrom
"Outside of the killings, Washington has one of the lowest crime rates in the
country." --Marion Barry
David Goldfarb
><lmac...@efn.org> wrote:
>
>> Say, does anyone in the Bay Area know the photorealistic paintings of
>> zebras on an underpass on the way to Rockridge?
>>
>Oakland have giraffes painted on the supports.
There are several giraffes on and around the entrances to 580 right
near where I live. One of the overpasses has or had ivy on the underside,
and the giraffe has its head raised as though to crop it. There's
a little credit down around some of them saying they're done by
a group called "Giraphics"....
(aside to Loren: many of your posts from efn.org are not making
it to Berkeley. This is a problem I've seen before.)
--
David Goldfarb <*>|"Come on, characters with super-strength don't
gold...@ocf.berkeley.edu | *do* inertia! Or leverage."
aste...@slip.net |
gold...@csua.berkeley.edu | -- Dani Zweig
Dave Weingart
>You need someone with access to the Commissary. The bagels will
>be frozen, but frozen bagels are better than no bagels at all.
No. She needs to visit New York.
--
73 de Dave Weingart KA2ESK Consonance 2001! Urban Tapestry!
mailto:phyd...@liii.com Mike Stein! Oh, yeah, and some guy
http://www.liii.com/~phydeaux named Dave Wein-something-or-other.
ICQ 57055207 http://www.consonance.org
Arwen Rosenbaum
<ni...@netzero.pt> wrote:
<snip>
>Which reminds me, does anyone have a good recipe for challah?
Yes:
Challah - recipe for one very large braid or two large-ish ones
Ingredients:
2 packets dry yeast
1/2 cup sugar
8 cups flour
1 Tbsp salt
5 eggs
3 Tbsp vegetable oil
Water
Poppy seeds
Materials:
4 bowls
piece of cloth
cookie sheet
pastry brush
measuring cups & spoons
Mix 4 eggs, oil and 1 1/2 cups lukewarm water together in one bowl;
set aside. In smallest bowl, mix yeast, 1/2 cup warm water, 1/2 tsp
sugar and pinch of flour; set aside for 5 minutes. In largest bowl,
mix flour, rest of sugar and salt.
Turn oven on for a few minutes so it will be warm later (not hot!) for
rising dough.
Mix eggs into flour mixture, blend slightly. Add yeast mixture and
blend thouroughly. Knead until smooth and elastic. If dough is sticky
add more flour.
Remove dough from large bowl, oil the bowl, then put dough back in.
Cover with cloth and place in turned-off oven 1 to 1 1/2 hours or
until double in bulk.
Punch down dough, knead briefly, cover again, let rise another 30
minutes.
Separate dough into 6 or 12 pieces (one or two braids), roll pieces
into strands. Pinch 6 ends together, start with far right strand,
bring to left over three next strands. Take far left strand, bring to
right over next three strands. repeat as many times as possible, tuck
ends under and pinch together.
Place braid(s) on oiled cookie sheet, cover with cloth, let rise in
oven 30 minutes.
Remove braid(s) and preheat oven to 350 degrees.
Beat last egg and 1 tsp cold water, then brush over braid(s). Sprinkle
with poppy seeds. Bake 40 minutes or until puffed and golden-brown.
Marilee J. Layman
<nims...@uswest.net> wrote:
>On Wed, 8 Nov 2000 00:07:10 -0000, "Susana Serras Pereira"
><ni...@netzero.pt> excited the ether to say:
>
>>Quite likely. In my moments of greater despair, I have scoured
>>the web for internationally delivered bagels, to no avail, of
>>course. I even called a relative of a friend in Azores, where
>>the big American military base is, and where I get chocolate
>>chips from, but she could only find donuts -- she thought they
>>might be similar, which was most discouraging.
>
>You need someone with access to the Commissary. The bagels will
>be frozen, but frozen bagels are better than no bagels at all.
Serendipitiously, the WashPost Food section today had a recipe for
bagels:
http://www.washingtonpost.com/wp-dyn/articles/A37587-2000Nov7.html
Loren MacGregor
>
> (aside to Loren: many of your posts from efn.org are not making
> it to Berkeley. This is a problem I've seen before.)
My efn posts are showing up in my other two news servers between
three and five days after I post them. I'll speak with EFN, but it
is probably the upstream pipe, which is (if I'm recalling correctly)
no longer feeding through the UofO, which was fairly reliable. (EFN
moved the last of their servers off UofA facilities a few months
back, which may have something to do with the delay. Or may not.)
-- LJM
Alison Hopkins
Lucy Kemnitzer wrote in message <3a00ed33...@enews.newsguy.com>...
>So I get home from a job across the county at the big big high
>school with the 30% dropout rate to an empty house and I start
>dinner by throwing chicken breasts into orange juice in the oven:
>I've been home no more than a half hour when that nice fellow
>arrives with a grocery bag half full of mostly chanterelles he got
>from up Fall Creek or somewhere else up Empire Grade and I give up
>every thought I have of doing anything else because I have to
>brush them and clean them and slice them for soup and drying, and
>there's a king or a queen bolete -- I don't know and don't care
>which kind of royalty it is: you probably call em porcini, but we
>broiled that thing and it was nice with the chicken and a little
>salad and garlic bread -- I've got three trays of beautiful golden
>slices drying and a pot of sauteed bits I'm going to make into
>cream soup for tomorrow's dinner. I just wish I hadn't missed the
>farmer's market: something nice in the line of baby greens with
>pomegranate seeds and red onion would have been just right. But
>we've got pears and a ripe avocado.
I'm hungry now.
>
>And a bowl of Meyer lemons. Lemonade every day, because it's
>winter.
On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
one lemon that will grow outside well in England, is the Meyer's lemon. OK,
now where do I find the seed!
Ali
Alison Hopkins
Kris Hasson-Jones wrote in message <3A087426...@pacifier.com>...
>>
>> scrummy.
>
>My mother used to as a rare treat cook bacon at very low temperature
>with a heavy sprinkling of brown sugar on the up side. Candied bacon,
>oh my goodness it was decadent.
>
I think I need to try this. Decadence be damned, it's too cold for calorie
counting.
Ali
gfa...@savvy.com
[. . .[
> On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
> one lemon that will grow outside well in England, is the Meyer's lemon. OK,
> now where do I find the seed!
For a bare moment, I pictured Gardner Dozois standing forth in
Parliament. "Wanna see my left nipple?," he asked the opposition.
Lucy Kemnitzer
<fn...@dial.pipex.com> wrote:
>
>>
>>And a bowl of Meyer lemons. Lemonade every day, because it's
>>winter.
>
>one lemon that will grow outside well in England, is the Meyer's lemon. OK,
>now where do I find the seed!
I think you don't find seed, because I think it's a complicated
hybrid and you have to get the clone. There's an English
nurseryman who participates in rasfc, Julian Flood: he specializes
in vines, but I bet he knows where to get baby fruit trees too.
Julian Flood
E-mail Address
jul...@argonet.co.uk
Lucy Kemnitzer
Lori Coulson
: On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
: one lemon that will grow outside well in England, is the Meyer's lemon. OK,
: now where do I find the seed!
Not from seed--you'll need to find a nursery that grows them. My favorite
is Edible Landscape (www.eat-it.com). I order most of my citrus trees
from them.
Lori Coulson
--
*****************************************************
...Or do you still wait for me, Dream Giver...
Just around the riverbend? Pocahontas
*****************************************************
Del Cotter
Alison Hopkins <fn...@dial.pipex.com> wrote:
>On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
>one lemon that will grow outside well in England, is the Meyer's lemon. OK,
>now where do I find the seed!
Pippa Greenwood, Bob Flowerdew... c'mon, they make these names up, don't
they?
--
. . . . Del Cotter d...@branta.demon.co.uk . . . .
JustRead:IainBanksWhit:DorothyDunnettTheGameOfKings:SMStirlingAgainstTheTide
OfYears:HBeamPiperSpaceViking:JoWaltonTheKingsPeace:StephenBaxterSilverhair:
ToRead:KSRobinsonTheGoldCoast:IainMBanksLookToWindward:VernorVingeADeepnessI
Beth Friedman
Heydt), <G3o77...@kithrup.com>, wrote:
>In article <76ig0to24jhkbp5tq...@4ax.com>,
>Beth Friedman <b...@wavefront.com> wrote:
>>
>>Does anyone have any theories about the advantage of browning the soup
>>meat before plopping it in the soup to cook and cook and cook and fall
>>off the bones? I've never done it, but someone at Byerly's
>>recommended it.
>
>Oh, yes. It improves the flavor by whole bunches. Same as for
>stew, for which I brown before boiling not only the meat, but
>also the onions, carrots, and mushrooms.
Well, I was in a hurry so I didn't brown it this time, and it turned
out quity tasty anyway, but maybe next time.
It's now sitting in the fridge so that a bunch of the fat can rise to
the top and be peeled off. And the breadmaker is baking a batch of
whole-wheat bread. I feel exceedingly domestic.
--
Beth Friedman
b...@wavefront.com
Avram Grumer
Kemnitzer) wrote:
> Do they also speak with that tight, high, breathy voice that
> all the English radio/tv people I've been exposed to use?
I haven't noticed that, but I have noticed that British radio announcers
(at least the ones I hear occasionally on NPR) tend to stic great big wads
of emphasis onto the ends of all their sentences.
--
Avram Grumer | av...@grumer.org | http://www.PigsAndFishes.org
"The American people have now spoken, but it's going to take
a little while to figure out exactly what they said."
-- Bill Clinton, 7 Nov. 2000
Lucy Kemnitzer
<d...@branta.demon.co.uk> wrote:
>On Thu, 9 Nov 2000, in rec.arts.sf.fandom,
>Alison Hopkins <fn...@dial.pipex.com> wrote:
>
>>On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
>>one lemon that will grow outside well in England, is the Meyer's lemon. OK,
>>now where do I find the seed!
>
>Pippa Greenwood, Bob Flowerdew... c'mon, they make these names up, don't
>they?
It's because they have been reading English novels and they know
they have a standard to uphold.
Do they also speak with that tight, high, breathy voice that all
the English radio/tv people I've been exposed to use? Except some
of the men do that thing where it's tight and back in the rear of
the throat and it sounds like they never breathe at all.
I'm not dissing these voices, mind: they're cute. Just I wouldn't
have expected that sort of voice quality to be part of an accent
or whatever it is.
Lucy Kemnitzer
gfa...@savvy.com
> In article <3a0b5452...@enews.newsguy.com>, rit...@cruzio.com (Lucy
> Kemnitzer) wrote:
>> Do they also speak with that tight, high, breathy voice that
>> all the English radio/tv people I've been exposed to use?
> I haven't noticed that, but I have noticed that British radio announcers
> (at least the ones I hear occasionally on NPR) tend to stic great big wads
> of emphasis onto the ends of all their sentences.
Like Alistair Cooke.
I have no idea what either of you are talking about, but that's possibly due
to the fact that I end up hearing little NPR, and am mostly familiar only
with the voices of people in the UK, who have all sorts of voices and all
manner of styles.
Should we now usefully generalize about what voices "Americans" speak in, or
did I miss that part of the thread somehow?
(Uplift tics indicating a question, despite words being a sentence, is
common in such disparate places as the LA Valley, to Sussex, last I
looked; it's not a national characteristic in either case.)
Lucy Kemnitzer
>Avram Grumer <av...@bigfoot.com> wrote:
>> In article <3a0b5452...@enews.newsguy.com>, rit...@cruzio.com (Lucy
>> Kemnitzer) wrote:
>
>>> Do they also speak with that tight, high, breathy voice that
>>> all the English radio/tv people I've been exposed to use?
>
>> I haven't noticed that, but I have noticed that British radio announcers
>> (at least the ones I hear occasionally on NPR) tend to stic great big wads
>> of emphasis onto the ends of all their sentences.
>
>Like Alistair Cooke.
>
>I have no idea what either of you are talking about, but that's possibly due
>to the fact that I end up hearing little NPR, and am mostly familiar only
>with the voices of people in the UK, who have all sorts of voices and all
>manner of styles.
>
>Should we now usefully generalize about what voices "Americans" speak in, or
>did I miss that part of the thread somehow?
I think we maybe could. When I used to watch a lot of French
movies it seemed to me that the Americans that would show up in
them were speaking in a different part of their mouths than the
French, not just because of the shape of the vowels, but the
quality of the voice. Is there something offensive about this
thought? Or was it offensive that I thought it was a cute thing
that radio people sounded like this, and I thought it went with
the cute names?
I guess any time a person says some group of people is cute it
might be offensive. Maybe I shouldn't have said it.
>
>(Uplift tics indicating a question, despite words being a sentence, is
>common in such disparate places as the LA Valley, to Sussex, last I
>looked; it's not a national characteristic in either case.)
I listen to the BBC world service a lot, since it's on a local
radio station (Radio Stevenson School, which cuts off the BBC for
about four hours a day so the teenagers can get experience -- then
it's suddenly thrash, which is an odd change of pace), so that's
my exposure, and maybe the thing I'm hearing isn't a national
habit but one that BBC encourages?
For some reason the local community stations have a lot of British
announcers of various provenance: the Pacific Grove one has a
couple of Scots ones, and the Santa Cruz one has a couple of Welsh
ones, and there's this other one I don't know where he's from.
But they don't do the thing I described. I'm trying to think of
other words to describe it, but I'm failing. It's a tenser voice,
and sounds like it's rather high in the person's natureal range.
Emphasis seems to come, like Avram said, later in the phrase or
sentence than I would expect. There's an Irish reporter I hear a
lot on the BBC, and she's yet different, not so high and tight in
her voice and most of her sentences really do sound like
questions.
I've never heard a person from LA do that. Unless you mean that
other thing, where something that really is a question is worded
as if it is a statement. Or that other other thing, where the
person tags-on a question fragment to a statement as if to try to
manipulate the listener into confirming what the speaker's saying,
like to make them collude? I don't know if that's regional
either. I think that one goes with other manipulative
conversational tactics. Anyway, both of them are not what I mean
or what I think Avram's talking about.
I seem to be rambling, and maybe making it worse.
Lucy Kemnitzer
Del Cotter
Lucy Kemnitzer <rit...@cruzio.com> wrote:
>Del Cotter <d...@branta.demon.co.uk> wrote:
>>Alison Hopkins <fn...@dial.pipex.com> wrote:
>>>On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
>>>one lemon that will grow outside well in England, is the Meyer's lemon. OK,
>>>now where do I find the seed!
>>
>>Pippa Greenwood, Bob Flowerdew... c'mon, they make these names up, don't
>>they?
>
>It's because they have been reading English novels and they know
>they have a standard to uphold.
>
>Do they also speak with that tight, high, breathy voice that all
>the English radio/tv people I've been exposed to use? Except some
>of the men do that thing where it's tight and back in the rear of
>the throat and it sounds like they never breathe at all.
No, they've all got regional accents that differ from that and from each
other's. I forget the name of the other guy with the wonderful Norn
Iron accent (Lynch?), and I'm trying to remember if the dreadful sexist
bloke with the Midlands monotone is Flowerdew or someone else. No, it
can't be Flowerdew, Ali wouldn't have called him lovely.
I especially like it when somebody from the audience brings in a
peculiar sample for inspection and the panel paint a verbal picture of
it: "Well, that looks a bit dubious, I'm not sure I want to take it out
of the bag. I can't really describe it, Pippa, can you?"
I've never had a garden :-(, but I always enjoy listening to Gardener's
Question Time; it must be my essential English nature coming through.
Maybe one day I'll have the money.
Lucy Kemnitzer
<d...@branta.demon.co.uk> wrote:
>On Fri, 10 Nov 2000, in rec.arts.sf.fandom,
>Lucy Kemnitzer <rit...@cruzio.com> wrote:
>
>>Del Cotter <d...@branta.demon.co.uk> wrote:
>>>Alison Hopkins <fn...@dial.pipex.com> wrote:
>>>>On Gardener's Question Time last week, the lovely Mr Flowerdew said that the
>>>>one lemon that will grow outside well in England, is the Meyer's lemon. OK,
>>>>now where do I find the seed!
>>>
>>>Pippa Greenwood, Bob Flowerdew... c'mon, they make these names up, don't
>>>they?
>>
>>It's because they have been reading English novels and they know
>>they have a standard to uphold.
>>
>>Do they also speak with that tight, high, breathy voice that all
>>the English radio/tv people I've been exposed to use? Except some
>>of the men do that thing where it's tight and back in the rear of
>>the throat and it sounds like they never breathe at all.
>
>No, they've all got regional accents that differ from that and from each
>other's. I forget the name of the other guy with the wonderful Norn
>Iron accent (Lynch?), and I'm trying to remember if the dreadful sexist
>bloke with the Midlands monotone is Flowerdew or someone else. No, it
>can't be Flowerdew, Ali wouldn't have called him lovely.
I just have to say I adore regional accents, whatever region,
though I can't place any of them reliably, not even the US ones,
which I think we have a lot more of than we acknowledge. I think
regional accents in general are pretty, and there's this little
flash of cosmic insight once in a while when I hear some certain
sound that defines the way a person speaks, like I can suddenly
smell the steel or the dirt from their home.
My own speech is just kind of a mess, because of conflicting
influences at important times and the remnants of an outgrown
speech impediment.
If I were an actor trying to portray a person with a regional
accent, I know what I'd do. I'd pick a specific person with that
accent to go talk to for a long time, and not use a voice coach.
And I would pick two or three salient things, if possible not the
things that show up in steretypes, and I would do those things,
mildly, not exaggeratedly, and I would make the rest of the sounds
"invisible," that is, not obviously anything. For American
accents I'd probably pick vowels. I don't know what I'd do for
ones from other places.
>
>I especially like it when somebody from the audience brings in a
>peculiar sample for inspection and the panel paint a verbal picture of
>it: "Well, that looks a bit dubious, I'm not sure I want to take it out
>of the bag. I can't really describe it, Pippa, can you?"
>
>I've never had a garden :-(, but I always enjoy listening to Gardener's
>Question Time; it must be my essential English nature coming through.
>Maybe one day I'll have the money.
I remember Jo saying some things that made me realize that the
thing about the English and the garden isn't just some facile
steretype. It seems like the land itself is a garden, isn't it?
There are sort of fallow places, but nothing that isn't man's.
And that's interesting. It's what will happen to the earth, even
as we preserve more wilderness: the preserving will make it
domestic, even if we don't touch it or even look at it.
I don't know, maybe that's just tautology, but it seems deep to
me.
I'm rambling again.
Lucy Kemnitzer
Susana Serras Pereira
"Marilee J. Layman" <mjla...@erols.com> wrote in message
news:topj0tc4llqq3pt1n...@4ax.com...
> ><ni...@netzero.pt> excited the ether to say:
> >
> >>Quite likely. In my moments of greater despair, I have scoured
> >>the web for internationally delivered bagels, to no avail, of
> >>course. I even called a relative of a friend in Azores, where
> >>the big American military base is, and where I get chocolate
> >>chips from, but she could only find donuts -- she thought they
> >>might be similar, which was most discouraging.
> >
> >You need someone with access to the Commissary. The bagels will
> >be frozen, but frozen bagels are better than no bagels at all.
>
> bagels:
>
> http://www.washingtonpost.com/wp-dyn/articles/A37587-2000Nov7.html
>
Thank you! A Rose Levy Berenbaum recipe, no less - she inspires
enough trust (and hunger) in me to consider another attempt at
bagels. Her _Cake Bible_ is one of my favorite cookbooks (which
is saying a lot - I'm a food-porn junkie), and I don't think I've
ever had less-than-scrumptious results from any of her recipes.
Plus she *explains* her recipes wonderfully.
I'll try to gather the time and courage to actually perpetrate this
attempt ASAP.
Susana, reminded that those other food bibles
should go on the Christmas wish list
Susana Serras Pereira
"Dave Weingart" <phyd...@liii.com> wrote in message
news:8ubngv$u8n$1...@cedar.ggn.net...
> >be frozen, but frozen bagels are better than no bagels at all.
They'd have to be frozen to get here from the Azores, anyway.
And any tangible bagel is a good bagel right about now. I'll
see who I can find, thanks.
>
> No. She needs to visit New York.
>
<big grin> Now this, this is a plan after my own heart.
Susana, not a very feasible plan, but a very nice
one to contemplate
Susana Serras Pereira
"Mary Kay Kare" <ka...@sirius.com> wrote in message
news:kare-07110...@c797629-a.plstn1.sfba.home.com...
> In article <8ua5q5$176d0$4...@ID-34452.news.dfncis.de>, "Susana Serras
> Pereira" <ni...@netzero.pt> wrote:
>
>
> >
> > (sorry, I've been at the Tom Robbins again)
> >
> >
> > Susana, seeing if food will keep her mind off the election
>
> Well, if it doesn't the Robbins ought to.
It didn't, but nothing much could. But it was yum.
I've put his newest on my
> Christmas want list: FIERCE INVALIDS HOME FROM HOT CLIMES or something
> like that. Very Tom Robbins sounding.
You were close: it's "climates". I'm forcing myself to wait for the
paperback, having been disappointed by _Half asleep in frog pajamas_.
The words were wonderful, they always are, and I always come away with
a million new verbal playthings, and that slightly skewed naked way of
looking at things. But there wasn't much else there for me.
I have a very soft spot for _Still life with Woodpecker_, which was the
Robbins I'd been sipping at (at least one small good thing to come out
of this Nader business), but that's because I'm a Camel smoker, and a
lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
a masterpiece.
Susana, who no longer thinks Ralph Nader "wants to buy
zee world a coke" -- Oh-oh, spaghetti-o!
Loren Joseph MacGregor
>I have a very soft spot for _Still life with Woodpecker_, which was the
>Robbins I'd been sipping at (at least one small good thing to come out
>of this Nader business), but that's because I'm a Camel smoker, and a
>lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
>a masterpiece.
You really should -- everyone should -- have the opportunity to hear
Tom Robbins tells his stories directly. There was the amazing rant
as to what the title of "Still Life" should be, where the publisher
wanted to (according to Robbins) remind people of the then-popular
"Roots". His contacts at the publishing house were not (for some
reason) in favor of his original title, "Woodpeckere Rising," and
were equally unimpressed with "Nuts and Berries" and "The Color of
My True Love's Hair Is Not Banana," all of which he justified from
events in the story. But hearing him tell the story of the dog,
the white carpet, the ink, the boss and the piano...! Well, ya
hadda be there.
-- LJM
gfa...@savvy.com
> And any tangible bagel is a good bagel right about now. I'll
> see who I can find, thanks.
Pray don't forget the nice schmear of cream cheese. And this is where the
discussion of the proper meaning of "lox" usually is cued. (Probably the
most recent iteration is on Deja, though, and need not be repeated --
please?)
>> No. She needs to visit New York.
> <big grin> Now this, this is a plan after my own heart.
> Susana, not a very feasible plan, but a very nice
> one to contemplate
I'm entirely willing to state that you will have housing. Not necessarily
with me, but various folks will be entirely happy to provide it. Honest.
Doug Wickstrom
<ni...@netzero.pt> excited the ether to say:
>
>"Dave Weingart" <phyd...@liii.com> wrote in message
>news:8ubngv$u8n$1...@cedar.ggn.net...
>> One day in Teletubbyland, nims...@uswest.net said:
>> >You need someone with access to the Commissary. The bagels will
>> >be frozen, but frozen bagels are better than no bagels at all.
>
>They'd have to be frozen to get here from the Azores, anyway.
>And any tangible bagel is a good bagel right about now. I'll
>see who I can find, thanks.
>
>>
>> No. She needs to visit New York.
>>
>
><big grin> Now this, this is a plan after my own heart.
Lots of bagels in Minneapolis. Some of them are even good.
--
Doug Wickstrom
"I feel a sudden, strange urge to say something pithy and quotable."
--Michael Flynn
Doug Wickstrom
<ni...@netzero.pt> excited the ether to say:
>I have a very soft spot for _Still life with Woodpecker_, which was the
>Robbins I'd been sipping at (at least one small good thing to come out
>of this Nader business), but that's because I'm a Camel smoker, and a
>lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
>a masterpiece.
I imagine you need to do something with all that meat, and
smoking is a traditional way of preserving it, but why camels?
Wouldn't goats be more practical?
John Boston
"Doug Wickstrom" <nims...@uswest.net> wrote in message
news:jkap0tcd9e4pc032l...@4ax.com...
> On Fri, 10 Nov 2000 20:18:13 -0000, "Susana Serras Pereira"
> <ni...@netzero.pt> excited the ether to say:
>
> >I have a very soft spot for _Still life with Woodpecker_, which was the
> >Robbins I'd been sipping at (at least one small good thing to come out
> >of this Nader business), but that's because I'm a Camel smoker, and a
> >lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
> >a masterpiece.
>
> I imagine you need to do something with all that meat, and
> smoking is a traditional way of preserving it, but why camels?
> Wouldn't goats be more practical?
>
a mile for them.
John Boston
Alison Hopkins
gfa...@savvy.com wrote in message
<8uhudj$1q9m8$8...@ID-51877.news.dfncis.de>...
>> see who I can find, thanks.
>
>discussion of the proper meaning of "lox" usually is cued. (Probably the
>most recent iteration is on Deja, though, and need not be repeated --
>please?)
>
>
>> <big grin> Now this, this is a plan after my own heart.
>
>> one to contemplate
>
>I'm entirely willing to state that you will have housing. Not necessarily
>with me, but various folks will be entirely happy to provide it. Honest.
>
She could come to London, too. We have a *wonderful* bagel place in Edgware
and there is also the inestimable Grodzinski's which does challah to die
for.
The great thing about living in North West London, is that you can choose
from the best bits of a great many food oriented cultures. Yum.
Ali
Alison Hopkins
Lucy Kemnitzer wrote in message <3a0ab78b...@enews.newsguy.com>...
>On Thu, 9 Nov 2000 12:04:20 -0000, "Alison Hopkins"
><fn...@dial.pipex.com> wrote:
>>
>>>
>>>And a bowl of Meyer lemons. Lemonade every day, because it's
>>>winter.
>>
the
>>one lemon that will grow outside well in England, is the Meyer's lemon.
OK,
>>now where do I find the seed!
>
>
>hybrid and you have to get the clone. There's an English
>nurseryman who participates in rasfc, Julian Flood: he specializes
>in vines, but I bet he knows where to get baby fruit trees too.
>
Oh, thanks most much, I shall try him. The name seems familiar, too.
Which reminds me; the head of our Met Office was on TV last night. His name,
joyously, is "Flood".
Ali
Vicki Rosenzweig
19:43:41 -0000:
>
>"Dave Weingart" <phyd...@liii.com> wrote in message
>news:8ubngv$u8n$1...@cedar.ggn.net...
>> One day in Teletubbyland, nims...@uswest.net said:
>> >You need someone with access to the Commissary. The bagels will
>> >be frozen, but frozen bagels are better than no bagels at all.
>
>They'd have to be frozen to get here from the Azores, anyway.
>And any tangible bagel is a good bagel right about now. I'll
>see who I can find, thanks.
>
>>
>> No. She needs to visit New York.
>>
>
><big grin> Now this, this is a plan after my own heart.
>
> Susana, not a very feasible plan, but a very nice
> one to contemplate
>
A delightful one.
I'll bet you can get those Portuguese sausages in Jersey City
(right across the river) when you feel the need.
--
Vicki Rosenzweig | v...@redbird.org
r.a.sf.f faq at http://www.redbird.org/rassef-faq.html
Vicki Rosenzweig
00:07:22 -0000:
>
>"Lucy Kemnitzer" <rit...@cruzio.com> wrote in message
>news:3a0732e0...@enews.newsguy.com...
>> On Mon, 06 Nov 2000 14:25:23 GMT, Loren MacGregor
>> <churn...@home.com> wrote:
>>
>> >Susana Serras Pereira wrote:
>> >>
>> >>
>> >> What foods people look on as weird alien aberrations is a funny thing:
>> >> in Texas, it was squid, which didn't surprise me, and tomato jam, which,
>> >> being the staple sweet of my childhood, and so consensually enjoyed by
>> >> everyone I had known, did. Here in Portugal, it's Monte Christo
>> >> sandwiches dusted with powdered sugar.
>> >
>> >I want a Monte Christo -right now-. (It is 6:25 in the morning in
>> >Eugene, and the fixings aren't here in the house. *sigh*).
>> >
>>
>>
>> I had to look that up because I'd never heard of it. I have to
>> admit it seems like a weird alien aberration to me.
>
>It is a bit odd, when I think about it (but then when I think about
>it I have to wonder about the guy who ate the first shellfish) but
>it's yummy comfort diner food, like mac-and-cheese or, in my case,
>nachos. And fried mozzarella, all warm and melty, dipped in
>horseradish sauce for maximum effect, mmmm.
>
>Of course, I'm one of those people who craves the combination of
>sweet and savory all the time: my favorite meat dish these days
>is pork chops with onion confit (onions caramelized in butter, sugar
>and red wine) and I used to munch on tortilla chips with apricot jam,
>so I'm not much of a general example.
There's a nice Moroccan dish called "pastella" (or something like that,
I'm working from memory), at least when transliterated for English-
speakers.
It's a chicken pie. An actual pie, relatively thin: inside are chicken,
raisins, and slivered almonds. Before serving, they dust it with cinnamon
and powdered sugar.
I think, unless my researchers report real difficulties, we can do
rassef on Atlantic Avenue on Tuesday, so I can have this for dinner
after we sit around and drink.
Dorothy J Heydt
Vicki Rosenzweig <v...@redbird.org> wrote:
>Quoth "Susana Serras Pereira" <ni...@netzero.pt> on Wed, 8 Nov 2000
>00:07:22 -0000:
>>
>>sweet and savory all the time: my favorite meat dish these days
>>is pork chops with onion confit (onions caramelized in butter, sugar
>>and red wine) and I used to munch on tortilla chips with apricot jam,
>>so I'm not much of a general example.
>
>There's a nice Moroccan dish called "pastella" (or something like that,
>I'm working from memory), at least when transliterated for English-
>speakers.
>
>It's a chicken pie. An actual pie, relatively thin: inside are chicken,
>raisins, and slivered almonds. Before serving, they dust it with cinnamon
>and powdered sugar.
There are a lot of medieval recipes like that. Medieval
cookbooks are a lot of fun, because they're not like Betty
Crocker, they're an expert cook's shorthand notes. "That's the
one where you separate the eggs and beat the hell out of the
whites and blend sugar and lemon into the yolks and fold it." So
very few medieval recipes measure anything, and they usually end
with "{fry, seethe, bake} it until it is enough, and serve it
forth."
Dorothy J. Heydt
Albany, California
djh...@kithrup.com
http://www.kithrup.com/~djheydt
Susana Serras Pereira
> On Fri, 10 Nov 2000 19:43:41 -0000, "Susana Serras Pereira"
> >>
> >
> ><big grin> Now this, this is a plan after my own heart.
>
>
Oh, sure, I'll add a Minneapolis stop to my imaginary travel plans (see
response to Gary). I'll even muse about Minicon, just to make you happy.
But hey, turnabout is fair play: lots of food in Portugal. Most of it
is wonderful. And cheap. And (but?) not all of it is weird.
Susana, reminded, for purely geographical reasons, to ask
for _The Book of Guys_ back from an ex
Susana Serras Pereira
> On Fri, 10 Nov 2000 20:18:13 -0000, "Susana Serras Pereira"
> >Robbins I'd been sipping at (at least one small good thing to come out
> >of this Nader business), but that's because I'm a Camel smoker, and a
> >lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
> >a masterpiece.
>
> I imagine you need to do something with all that meat, and
> smoking is a traditional way of preserving it, but why camels?
> Wouldn't goats be more practical?
>
Nah, their horns would stick up out of the rolling paper. It's bad
enough having to deal with the hump, you know?
Susana, actually a dromedary smoker, but that's not
what the nice man at the tobacco shop would
like me to ask for
Susana Serras Pereira
<gfa...@savvy.com> wrote in message
news:8uhudj$1q9m8$8...@ID-51877.news.dfncis.de...
> > see who I can find, thanks.
>
I wouldn't, worry not. Although I do like them just hot with butter.
And this is where the
> discussion of the proper meaning of "lox" usually is cued. (Probably the
> most recent iteration is on Deja, though, and need not be repeated --
> please?)
>
I don't remember it, but I'm happy to go on thinking that lox is what
they served on cream cheese and lox bagels at Katzes Deli. I won't
describe it to prevent further infestations of minutiae.
Of course at Katzes they also served my favorite four in the morning
greasy food, which consisted of
(*Warning: non-canonical bagel alert!*)
toasted bagels with eggs, something that vaguely resembled ham but
was supposed to be kosher, and muenster cheese, all melted. I forget
what it was called, but it was delicious, and, along with blueberry
blintzes, the mainstay of my diet for a while.
> >> No. She needs to visit New York.
>
> > <big grin> Now this, this is a plan after my own heart.
>
> > Susana, not a very feasible plan, but a very nice
> > one to contemplate
>
> I'm entirely willing to state that you will have housing. Not necessarily
> with me, but various folks will be entirely happy to provide it. Honest.
Thank you. I'm delighted to muse about a possible New York leg of
my long-planned U.S. excursion. I'm mostly going to stick with musing,
for now, as there are things (like not getting paid on time, dammit)
that prevent the making of any actual plans. In the meanwhile, I'm
enjoying pondering and contemplating wistfully, and building little
cloud cities to visit in my mind.
However, I will pout from time to time about not being able to fulfill
my every wish. Food wishes just make me pout more, is all.
I would, of course, be happy, to have visiting denizens of rassef here,
and could probably arrange for housing (or, at least, extremely cheap
hotelling) for them. And I'm a reasonable tour guide, having been a
history major in a previous life, and in love with Lisbon for decades.
Susana, fretting by the phone
Susana Serras Pereira
"Loren Joseph MacGregor" <lmac...@efn.org> wrote in message
news:8uhoip$94q$1...@news.efn.org...
> In rec.arts.sf.fandom, Susana Serras Pereira <ni...@netzero.pt> wrote:
>
> >I have a very soft spot for _Still life with Woodpecker_, which was the
> >Robbins I'd been sipping at (at least one small good thing to come out
> >of this Nader business), but that's because I'm a Camel smoker, and a
> >lunatic, of course. But _Jitterbug Perfume_ is his best, a wonder and
> >a masterpiece.
>
> Tom Robbins tells his stories directly. There was the amazing rant
> as to what the title of "Still Life" should be, where the publisher
> wanted to (according to Robbins) remind people of the then-popular
> "Roots".
I'm scratching my head really really hard at this one.
His contacts at the publishing house were not (for some
> reason) in favor of his original title, "Woodpeckere Rising," and
Gosh! Wonder why?
> were equally unimpressed with "Nuts and Berries" and "The Color of
> My True Love's Hair Is Not Banana," all of which he justified from
> events in the story.
Ooooh, I like these.
"Blackberries.
Nothing, not mushrooms, not ferns, not moss, not melancholy, nothing
grew more vigorously in the Puget Sound rains than blackberries.(...)
Blackberry vines pushed up through solid concrete, forced their way into
polite society, entwined the legs of virgins, and tried to loop themselves
over passing clouds."
And the plan to cover Seattle under a canopy of blackberry bushes, that
was wonderful.
But the second title is very Robbins. Not that I mind "Still Life with
Woodpecker", and it did make for one of my favorite book covers ever (it
perfectly mimics the original unfiltered softpack of Camel cigarettes,
only there's a very redheaded woodpecker in place of the dromedary,
carrying a matchstick and a bomb) -- the only thing wrong with it is
that it doesn't read: TOM ROBBINS
unfiltered
But hearing him tell the story of the dog,
> the white carpet, the ink, the boss and the piano...! Well, ya
> hadda be there.
Yes, yes, yes, I wish I had.
Susana, drowning her jealousy in lemongrass tea
Susana Serras Pereira
"Alison Hopkins" <fn...@dial.pipex.com> wrote in message
news:8uj5lg$b9n$2...@lure.pipex.net...
>
> She could come to London, too. We have a *wonderful* bagel place in Edgware
> and there is also the inestimable Grodzinski's which does challah to die
> for.
Oh. I was in London last December, and had a sad little bagel from a
stand in Camden. I really should have found rassef sooner.
I'm sure to be in London again sometime next year, as it's an amazingly
cheap trip right now (something like 50£ round trip), and there are
books begging to be bought and beckonning. I do want to go when the
days are longer, the four o'clock nightfall in December made me very
tired all the time. It's amazing what an effect daylight can have,
even on a night owl cat-napper like myself.
I shall make appeals to the wisdom of rassef then, and to thirsty
rassefers to share a pub bench or two.
>
> The great thing about living in North West London, is that you can choose
> from the best bits of a great many food oriented cultures. Yum.
Yes, yum. That's one of the things I liked about living in the U.S. so
much, that even in Austin you could get all kinds of ethnic foods and
various exotic ingredients. Lisbon is slowly moving towards culinary
variety, too, and there's the usual varieties that are hard to find
elsewhere, like Cape Verdian, which has surprising mouthwatering bits.
But Chinese food all tends to taste the same in all the restaurants,
and there are no New York Delis.
Susana, thinking rassef makes the world a better place
gfa...@savvy.com
> Nah, their horns would stick up out of the rolling paper. It's bad
> enough having to deal with the hump, you know?
I'm *not* going to touch that line.
[. . . .]
Vicki Rosenzweig
23:26:09 -0000:
<snip>
>
>I would, of course, be happy, to have visiting denizens of rassef here,
>and could probably arrange for housing (or, at least, extremely cheap
>hotelling) for them. And I'm a reasonable tour guide, having been a
>history major in a previous life, and in love with Lisbon for decades.
>
What's the weather like there in late January or early February?
Andy Leighton
>There's a nice Moroccan dish called "pastella" (or something like that,
>I'm working from memory), at least when transliterated for English-
>speakers.
>
>It's a chicken pie. An actual pie, relatively thin: inside are chicken,
>raisins, and slivered almonds. Before serving, they dust it with cinnamon
>and powdered sugar.
Would this be pastilla?
If so then the bird should be pigeon and not chicken - but otherwise
it is exactly as described and is really scrummy.
--
Andy Leighton => an...@azaal.dircon.co.uk
"... January is your third most common month for madness" - _Sarah Canary_
Susana Serras Pereira
<humongous snip>
>
> I seem to be rambling, and maybe making it worse.
>
I'd just like to say that I enjoy your rambles immensely.
So, when you do ramble, you're making it better, at least for me.
Susana, of the good ramble appreciation society