Text 20247, 71 rader
Skriven 2012-01-21 21:06:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20188 av MICHAEL LOO (1:123/140)
Ärende: oddities 95
===================
Hi Michael,

 RH> Living in DC you're almost in the South.  You don't have a pick up
 RH> truck with a gun rack across the back window tho. (G)

 ML> I'm trying mightily not to live south of the Mason-Dixon
 ML> line. Certainly my attitude doesn't.

And I've lived (by choice) a good bit of my life south of it. Even when
we were in HI, we were south of it and people asked where in the south
I'd lived. Don't want to live in some parts south of it (DC, Atlanta,
DFW) but other parts are right nice.


 ML> As long as the inheritance money holds out.
 RH> Is he set up for the long term? I'd hate to see him blow it all with
 RH> decades left to live. Food stamps and such like are not the way to go
 RH> for gourmet eats.

 ML> That's the problem. He's not set up, and I can't have him
 ML> set up without having him declared, and it's too late for
 ML> that anyhow.

Not unless he takes a major turn for the worse anyway. Even then it
would probably be quite an undertaking.

As far as gourmet eats go, food stamps would
 ML> provide him with what he's eating now, so it's not a big
 ML> deal from the practical view.

Got to be a smart shopper to eat well on food stamps tho. We needed them
two times before Steve went into the Army; once he'd lost his job, 2nd
time he was working but not earning enough to make ends meat. I learned
how to cook good for us (& tasting good) foods on a tight budget then.


 ML>       Title: Collards for a Feijoada
 RH> Got the rest of the recipe?

 ML> That's the whole recipe.

 RH> Collards tender in 15 minutes? Collards tender in an hour or more is
 RH> the norm.

 ML> The time is about right if one uses medium heat rather than
 ML> the low suggested by the recipe. Feijoada collards are
 ML> julienned and are neither really tough nor really tender.
 ML> When I've encountered them I cover them with farofa.

Southern cooking tho--I see collards and think "long cooking" over low
heat. (G)

 ML>       Title: Feijoada
 ML>  Categories: Beans, Beef, Portuguese, Linguica, Sausages
 ML>       Yield: 6 servings

Might be something to  try; we're having winter again tomorrow. Then
it'll be spring for a few days again, long range (into early February)
they're still saying mild temps. Saves on the heating costs tho.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)