At Bonnie's there is noisy construction within
a block; Lilli's not for half a mile, but the
valley produces a lot of echoes.

Not good; probably noise cancelling headphones would be a good idea for outdoor times.

Contrary to popular belief, noise-cancelling
headphones actually intensify many kinds of
unwanted sounds - as many a passenger has
chagrinfully discovered on donning them to try
to counteract such sounds as a baby's crying.

We have a couple of one burner units--one for home, one for the

camper. > Both get a fair amount of use.
They seem to cook satisfactorily on the whole.

I still, would rather have gas. (G)

Sure thing, but one does what one can. Out in
the boonies, the more problematic bottled gas is
the alternative to electricity.

The thought never have come into my mind
until after I was told not to do it.

Sounds normal.

What, me normal?

Normal as in, you don't try something until you're told not to do so. A
lot of kids work along those lines.

I seldom operated even that way - what I did
depended on what I wanted to do, rather than
what someone told me to do or not do. But it
hever occurred to me to use a wringer washer in
that manner until the prompts came.

And my point is that one should try to avoid
deliberately misusing language; perhaps the
slide is inevitable, but perhaps it can be
stalled or forestalled.

I don't intentionally misuse it; OTOH, I can make an unlogical thought
sound perfectly logical.

Not saying that many of us do.

Put a cookie sheet under it; that's what I generally do.

Still seems a waste of effort.

Would you rather clean up a mess on the floor? (G)

I'd rather not use the silicon things in
the first place - strikes me that that was
an invention for which the need never existed.

goods popping out--enough other "grease" will do the same

thing. > ML> But affluent America is still largely in

the trying to avoid grease stage.

Depends on which grease it is, some are good for you.

I figure anything short of 20W is okay for you.

Olive or canola oil and butter are our usual greases.

I use what's available. Lard is high on the
list, but I've found that duck fat is an
excellent and fragrant multipurpose cooking fat.
Butter and olive go without saying.

Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.

I don't have a favorite mass produced cookie; some are better than others but most are entirely avoidable.

I've a soft spot for Pecan Sandies, too, but am
quite aware that any of my friends can do a
better job.

Never been one of my favorites; I gravitate to the chocolate/frosting
ones.

Even for ready-made?

Rare-to-medium-rare is my most compromising
position, though I did have a restaurant steak
not long ago that came barely seared on the
outside and still refrigerator cold inside -
it was the temperature rather than the texture
that got me, but get me it did.

It would would have gotten to me too.

If they'd only got the steak to room temp, it
would have been quite acceptable.

Understood. Some folks are saying that you don't need to warm it up
before tossing it on the grill any more.

If the heat source is intense enough, that
may be true - that way you can get a good
crust while the inside remains blue rare
the way I like it. A problem arises when
a cold-through steak is expected to become
a warmed-through one, which courts exterior
toughness and all-around inferior taste.

Tomato-fennel casserole
categories: side
servings: 6

3 Tb olive oil
3 md onions, sliced
2 md fennel bulbs, sliced
2 to 3 Tb butter
2 c bread crumbs
28 oz cn tomatoes, drained, slightly broken up
1 ts salt
Freshly ground black pepper to taste

Preheat the oven to 350F. Grease a 9"-square
baking pan.

Heat the olive oil in a skillet over medium heat.
Add the onions and fennel and cook until soft,
10 to 12 min. In another skillet, melt the butter.
Add the bread crumbs and saute briefly, stirring
to combine well.

Place the tomatoes in a mixing bowl and stir in
the onions and fennel. Season well with salt and
pepper. Pour the vegetables into the prepared
baking dish and top with bread crumbs. The dish
can be covered and refrigerated for 2 days at
this point. Bring to room temperature before
baking. Bake the casserole in a preheated oven
for 30 to 45 min, or until lightly browned.

Serve hot.

Nathalie Dupree Cooks Great Meals for Busy Days
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Hi Michael,

At Bonnie's there is noisy construction within
a block; Lilli's not for half a mile, but the
valley produces a lot of echoes.

Not good; probably noise cancelling headphones would be a good idea

for > outdoor times.

Contrary to popular belief, noise-cancelling
headphones actually intensify many kinds of
unwanted sounds - as many a passenger has
chagrinfully discovered on donning them to try
to counteract such sounds as a baby's crying.

I've never used them (other than a quick try of Steve's) so couldn't
tell. He got a pair of Bose at Sea-Tac last summer before we flew home
and really liked them.

We have a couple of one burner units--one for home, one for

the > ML> camper. > Both get a fair amount of use.

They seem to cook satisfactorily on the whole.

I still, would rather have gas. (G)

Sure thing, but one does what one can. Out in
the boonies, the more problematic bottled gas is
the alternative to electricity.

We have a 2 burner propane in the camper, a portable 2 burner, a one
burner induction unit and I'm not sure what all else in the camper. The microwave is also a small convection oven but we need power (generator,
if no other power available) to run that.

The thought never have come into my mind
until after I was told not to do it.

Sounds normal.

What, me normal?

Normal as in, you don't try something until you're told not to do

so. A > lot of kids work along those lines.

I seldom operated even that way - what I did
depended on what I wanted to do, rather than
what someone told me to do or not do. But it
hever occurred to me to use a wringer washer in
that manner until the prompts came.

I pretty much listened to my parents; the consequences were rather
unpleasant if it I didn't.

And my point is that one should try to avoid
deliberately misusing language; perhaps the
slide is inevitable, but perhaps it can be
stalled or forestalled.

I don't intentionally misuse it; OTOH, I can make an unlogical

thought > sound perfectly logical.

Not saying that many of us do.

Some do it better than others. Not saying I'm great, but I have bum
fuzzled people from time to time.

Put a cookie sheet under it; that's what I generally do.

Still seems a waste of effort.

Would you rather clean up a mess on the floor? (G)

I'd rather not use the silicon things in
the first place - strikes me that that was
an invention for which the need never existed.

Good for some things but not baking dishes, and other of the same ilk.

goods popping out--enough other "grease" will do the

same > ML> thing. > ML> But affluent America is still largely in

the trying to avoid grease stage.

Depends on which grease it is, some are good for you.

I figure anything short of 20W is okay for you.

Olive or canola oil and butter are our usual greases.

I use what's available. Lard is high on the
list, but I've found that duck fat is an
excellent and fragrant multipurpose cooking fat.
Butter and olive go without saying.

Duck fat isn't easily available to us, lard is used in small amounts,
butter is used a lot. Also have a non hydrogenated solid shortening
(Spectrum brand) that gets used for some things. Oils are the ones
mentioned above, with sometimes a splash of sesame in stir fries.

Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.

I don't have a favorite mass produced cookie; some are better

than > ML> > others but most are entirely avoidable.

I've a soft spot for Pecan Sandies, too, but am
quite aware that any of my friends can do a
better job.

Never been one of my favorites; I gravitate to the

chocolate/frosting > ones.

Even for ready-made?

If ready made is the only choice and I want a cookie bad enough. (G)

not long ago that came barely seared on the
outside and still refrigerator cold inside -
it was the temperature rather than the texture
that got me, but get me it did.

It would would have gotten to me too.

If they'd only got the steak to room temp, it
would have been quite acceptable.

Understood. Some folks are saying that you don't need to warm it up before tossing it on the grill any more.

If the heat source is intense enough, that
may be true - that way you can get a good
crust while the inside remains blue rare
the way I like it. A problem arises when
a cold-through steak is expected to become
a warmed-through one, which courts exterior
toughness and all-around inferior taste.

No standards whatsoever. (G)

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


... OH NO! Not ANOTHER learning experience!

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