I'd find the concept troublesome. Of course, I don't
worry much about conventions and schedules.

Different life styles.

As you and I have both noted before. At least neither
of us sneers too much at the other's.

might actually be right. On the other hand, tons of
things get written that just plain aren't right.

Leaving us to ferret out which are right, which are pure

baloney. > ML> And often without the necessary tools.

Those are often useful. (G)

Well, more often than often.

Too often for your liking?

Perhaps, but it's in the nature of the beast, so I've got
to take it.

Even with a savory coating, French fries often seem
to benefit from a ketchupy bath.

Not for my taste buds.

Spoken like someone who actually likes potatoes.

In some forms. Other forms I can just as well leave them behind.

As I wrote a day or two ago, I've been eating in a region
where every restaurant from the simplest to the most elaborate
serves friets with just about everything.

Doesn't matter. I can skip a meal or three without
adverse effect.

I'll notice it in my blood sugar.

I might or might not. Thing is that I don't suffer
severely when I get low blood sugar.

I don't want mine to go too extreme in either direction.

I have collapsed on the street once or twice but do
not make a habit of it.

Posting what you are or are not thankful for.

Oh, going back to the previous subject. I didn't
catch that.

No big deal, is it something worth posting or not?

Doesn't matter - if it's not worth posting, it's no great
loss. It's not as if this echo is so busy that we begrudge
the bandwidth.

---------- Recipe via Meal-Master (tm) v8.00

Title: Endive, Beet And Red-onion Salad
Categories: Salads
Yield: 4 servings

1/2 lb Raw Beets, trimmed 1 tb Red Wine Vinegar
3 Heads of Belgian Endives, md 3 tb Vegetable oil
1 Red onion 4 tb Finely Chopped Parsley
1 tb Dijon Mustard

Place the beets in a saucepan and add water to cover with salt. Bring to
a
boil until the beets are tender, about 30 minutes, depending on the size
or
age of the beets. Drain and let cool. Remove the skins and slice the
beets.
Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
Drop the pieces into cold water. Drain and pat dry. Peel and slice the
onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add
the oil and blend well with a wire whisk. Add the beets, endive, onion
and
parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

I'd find the concept troublesome. Of course, I don't
worry much about conventions and schedules.

Different life styles.

As you and I have both noted before. At least neither
of us sneers too much at the other's.

I try not to sneer, but may sigh from time to time. (G)

might actually be right. On the other hand, tons

of > ML> > ML> > ML> things get written that just plain aren't
right.

Leaving us to ferret out which are right, which are

pure > ML> baloney. > ML> And often without the necessary tools.

Those are often useful. (G)

Well, more often than often.

Too often for your liking?

Perhaps, but it's in the nature of the beast, so I've got
to take it.

Sometimes better or worse than you took it for?

Even with a savory coating, French fries often seem
to benefit from a ketchupy bath.

Not for my taste buds.

Spoken like someone who actually likes potatoes.

In some forms. Other forms I can just as well leave them behind.

As I wrote a day or two ago, I've been eating in a region
where every restaurant from the simplest to the most elaborate
serves friets with just about everything.

I'd be leaving most of them behind.

Doesn't matter. I can skip a meal or three without
adverse effect.

I'll notice it in my blood sugar.

I might or might not. Thing is that I don't suffer
severely when I get low blood sugar.

I don't want mine to go too extreme in either direction.

I have collapsed on the street once or twice but do
not make a habit of it.

I've not done that but don't want to risk it with my blood sugar levels.

Posting what you are or are not thankful for.

Oh, going back to the previous subject. I didn't
catch that.

No big deal, is it something worth posting or not?

Doesn't matter - if it's not worth posting, it's no great
loss. It's not as if this echo is so busy that we begrudge
the bandwidth.

Maybe we can start the thread at some point.

Title: Endive, Beet And Red-onion Salad
Categories: Salads
Yield: 4 servings

1/2 lb Raw Beets, trimmed 1 tb Red Wine Vinegar
3 Heads of Belgian Endives, md 3 tb Vegetable oil
1 Red onion 4 tb Finely Chopped
Parsley 1 tb Dijon Mustard

Looks interesting. I've never bought endive nor eaten it (that I know
of) but am quite familiar with everything else.


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


... 90% of being smart is knowing what you're dumb at.

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