Text 32420, 85 rader
Skriven 2015-10-26 20:23:08 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32371 av MICHAEL LOO (1:123/140)
Ärende: oily 378
================
Hi Michael,

 ML> >  ML> top. Also to find that it was reasonable quality hummus and
 ML> >  ML> reasonable quality oil. I had two bowls of it with crackers
 ML> > Every once in a while, something special will show up. Was this the
 ML> top > level club or the "step above peon" level?

 ML> No, the "s.a.p." one. I seldom get access to the top top
 ML> level of anything anymore. One can fake it only so long.

And we wait for flights in the peon waiting area, sometimes not even
finding seats or finding two that are relatively close together. Any
munchies are on our nickel.

 ML> >  ML> and ruined my supper (just as well, my colleague wanted a
 ML> pizza, >  ML> and I had only two slices).
 ML> > Two slices but probably half a dozen or more pills, I suspect.

 ML> No, only four, but they were triple strength ones.

Much better than the older ones; I don't even think they're made any
more by the company that originally put them out.

 ML> >  ML> Heard about them. And that the road between LA and Vegas
 ML> >  ML> was closed, but who needs Vegas, anyway?
 ML> > We need Vegas--our older daughter and family are out there. She and
 ML> her > husband work for Challenger Schools, tho, not the big rip off
 ML> industry.

 ML> If it weren't for Vegas, they would probably doing fine elsewhere.

They would, but the jobs have them there for now. Our SIL is the NERD,
that is, Nevada Executive Regional Director for Challenger Schools.
There was talk at one time of them moving to start a campus in the
Phoenix area but that died out; have heard they may (or may not) expand
into TX.

 ML> > Being in a hurry slows you down more in the long run as you have to
 ML> > compensate for mistakes, accidents with cooking tools, etc.

 ML> When I'm in a hurry with things I'm competent at, there's
 ML> not much danger. It's in less familiar territory that trouble
 ML> can be found.

I slow down, even if it's tools I'm familiar with, to avoid accidents.
New tools, I go even slower.


 ML> > We got a cook book for the pressure cooker/crock pot/etc appliance
 ML> > yesterday so Steve tried making an egg custard, using all stevia. He
 ML> > should have used half stevia, half sugar as the stevia did leave a
 ML> bit > of an after taste, but not as bad as some of the other
 ML> sweeteners.

 ML> I'm a bit sensitive to pretty much all artificial or
 ML> natural artificial sweeteners. Sugar really is the real
 ML> thing (Coke not generally being it).

Yes, but I'm trying to keep my blood sugar levels in a decent range.
We've found that using a half S-f-B and half sugar combination works
well, doesn't leave much, if any, after taste.

 ML>       Title: Saganaki (Fried Cheese)
 ML>  Categories: Greek, Appetizers, Cheese/eggs
 ML>    Servings: 4

 ML>            Karen Mintzias
 ML>     1/3 lb Kefalotyri or kasseri cheese
 ML>       2 tb Butter
 ML>       1    Lemon (juice only)

We do this with all kinds of cheeses, but no butter or lemon juice. Just
the cheese in a hot fry pan, and watch out for burnt fingers while
enjoying it.

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


... OH NO!  Not ANOTHER learning experience!

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