If he keeps the house despite being footloose,
he should do fine with that. Bearing in mind that
your place looks like most of the used bookstores
I have known.

Dunno what he'll do with the house... Guess I can't argue with the used bookstore aspect... Not enough on bookshelves to compare with my
parents' library aspect... ;)

At the house, you'll see what was what - I
figure most of the potentially interesting
stuff is downstairs, though if you like those
fake collector's item "limited editions" I
might bring some down from our mother's bedroom.
There are also some potentially interesting
things in our father's.

Dunno really how much I'll actually scavenge... ;) We shall see... :)

A good excuse to visit Dale and Gail, though.

Exactly... and hopefully my aunt as well... :)

Well, it's just a few days away. I've not
been too good on the Gmail thing, because of
all the extra clicks required from Europe
(and the incredible slowdown caused by that
and perhaps other factors).

Waiter, there's a bone in my soup! A few days
ago I found a bone in my sausage; closer
investigation showed that it was yet another
piece of broken tooth.

That's a bummer.... bad enough were it a bit of bone in the sausage....

The tooth is slowly contributing itself back into
my calcium intake - there have been a few sandy bits
as well.

it's far from certain that he would be
eating the pho at home.

Oh, I knew that... but there was no telling Edith that it was
impertinent and irrelevant as well... ;) The kid did volunteer that he liked the plain beef better than the one with beef and meatball...since
he didn't care so much for the other... but he did seem just a bit embarrassed at her questioning....

It's like my brother's frequent question to
the waiter, "what would YOU recommend?" The
proper answer being, everything's good here.

Exactly... even it isn't, really... ;)

I mean, who is going to say, don't get the
fish? Actually, we were at I believe the Pink
House in Savannah, and I tried to order the
prime rib special, and the waitress said, oh,
it's not so good today, cooked to medium, and
so we got something else. As we were eating
we saw a couple of giant slabs of nice-looking
bright red roast beef being delivered to the
neighboring table. H'm.

Dunno.. they might just not have had any left the first day I tried to order it... the other one I was interested in also wasn't your typical "roundeye" interest... it had blood sausage and I think maybe pork belly in it...

Ooh, that might trump even duck.

My thought exactly... too bad they'd been out of it too the first
time... ;) If there's a next time there, I'll probably try again to get it... :)

Report back. In Germany, the blood sausage was
variable depending on whether the maker cheaped
out by using lots of filler. I had one that
appeared to have nice big chunks of lard that
turned out to be potato. That was near the
Polish border. The pork belly was uniformly
pretty good, though.

I'm not a fan of pandan except as a flavoring
for rice.

It made an interesting tea, and went well with the food... though I do prefer green tea, generally... :)

I had a bratwurst flavored with vanilla last
week ... weird.

That does sound a bit weird....
... OK I'm weird! But I'm saving up to be eccentric...

Eccentricity is too expensive for us; on the
other hand it allows one to do things that
might get others put in jail.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braided Fruit Wreath
Categories: Live!, Breads, Fruit
Yield: 2 Wreaths

2 Tb (scant)
Or-
2 pk (1/4 oz.) active dry yeast
1/2 c Warm water (about 110
Degrees)
1 c Warm milk (about 110
Degrees)
1/2 c Soft butter
1/2 c Granulated sugar
2 Tb Grated lemon rind
2 lg Eggs, beaten
2 ts Salt
1/2 ts Mace
4 1/2 c To 5 1/2 cups unbleached
Flour
1 c Finely chopped hazelnuts
2 c Diced mixed candied fruits
2 c Powdered sugar
7 Tb To 9 TB heavy cream

Recipe courtesy of Betsy Oppenneer

In a large bowl, stir yeast into water to soften. Add milk, butter,
sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat
vigorously for 2 min.

Gradually add flour, 1/4 cup at a time, until the dough begins to
pull away from the side of the bowl.

Turn dough out onto a floured work surface. Knead, adding flour a
little at a time, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn to coat the entire ball of dough
with oil. Cover with a tightly woven towel and let rise until
doubled, about 1 hr.

Turn dough out onto a lightly oiled work surface and divide in half.
Using a rolling pin, roll half of the dough into a 22 by 9-inch
rectangle. Cover and let rest 5 min on the work surface.

Cut the dough into three 22-inch long strips.

Mix the nuts and candied fruit. Fill the center of each strip with
1/2 cup of the nut and fruit mixture. Bring edges together and pinch
to seal forming three 22-inch-long strands.

Lay the strands side-by-side on a parchment-lined baking sheet. Turn
the baking sheet so the strands are facing lengthwise away from you.
Starting in the center of the strands, place the right strand over
the middle strand (the right strand has now become the middle
strand), then the left strand over the middle, the right over the
middle, left over the middle, etc. Continue this process until the
strands are too short to braid. Do not pinch the end together.

To braid the other end of the loaf, turn the baking sheet around so
that the unbraided portion is facing you. Place the middle strand
over the right strand, then middle strand over the left, middle over
the right, middle over the left, etc., until the ends are too short
to braid. Join the ends of the braid to form a wreath, and pinch to
seal. Repeat with the other half of the dough. Cover with a tightly
woven towel and let rise until almost doubled, about 45 min.

About 10 min before baking, preheat oven to 375 degrees.

Bake for 25 min, or until the internal temperature of the loaf
reaches 190 degrees.

Immediately remove bread from baking sheet and cool on a rack for 20
min.

Combine powdered sugar and cream. Mixture should be the consistency of
honey (if it isn't, adjust by adding more cream to thin it or powdered
sugar to thicken it). Drizzle over the top of each wreath.

Yield: 2 wreaths

SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW# CL9204

Format by Dave Drum - 19 January 99 FROM: Uncle Dirty Dave's Kitchen

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

Quoting Michael Loo to Nancy Backus on 06-16-18 01:34 <=-

If he keeps the house despite being footloose,
he should do fine with that. Bearing in mind that
your place looks like most of the used bookstores
I have known.

Dunno what he'll do with the house... Guess I can't argue with the
used bookstore aspect... Not enough on bookshelves to compare with my parents' library aspect... ;)

At the house, you'll see what was what - I
figure most of the potentially interesting
stuff is downstairs, though if you like those
fake collector's item "limited editions" I
might bring some down from our mother's bedroom.
There are also some potentially interesting
things in our father's.

And so there was... :)

Dunno really how much I'll actually scavenge... ;) We shall see... :)

A good excuse to visit Dale and Gail, though.

Exactly... and hopefully my aunt as well... :)

Well, it's just a few days away. I've not
been too good on the Gmail thing, because of
all the extra clicks required from Europe
(and the incredible slowdown caused by that
and perhaps other factors).

And now all accomplished... :)

Waiter, there's a bone in my soup! A few days
ago I found a bone in my sausage; closer
investigation showed that it was yet another
piece of broken tooth.

That's a bummer.... bad enough were it a bit of bone in the sausage....

The tooth is slowly contributing itself back into
my calcium intake - there have been a few sandy bits
as well.

Would ingesting a calcium supplement help any, I wonder...?

it's far from certain that he would be
eating the pho at home.

Oh, I knew that... but there was no telling Edith that it was
impertinent and irrelevant as well... ;) The kid did volunteer that he liked the plain beef better than the one with beef and meatball...since he didn't care so much for the other... but he did seem just a bit embarrassed at her questioning....

It's like my brother's frequent question to
the waiter, "what would YOU recommend?" The
proper answer being, everything's good here.

Exactly... even it isn't, really... ;)

I mean, who is going to say, don't get the
fish? Actually, we were at I believe the Pink
House in Savannah, and I tried to order the
prime rib special, and the waitress said, oh,
it's not so good today, cooked to medium, and
so we got something else. As we were eating
we saw a couple of giant slabs of nice-looking
bright red roast beef being delivered to the
neighboring table. H'm.

Wonder what her problem was... but maybe that was from a new batch of
prime rib she'd not known was almost ready...?

Dunno.. they might just not have had any left the first day I tried to order it... the other one I was interested in also wasn't your typical "roundeye" interest... it had blood sausage and I think maybe pork belly in it...

Ooh, that might trump even duck.

My thought exactly... too bad they'd been out of it too the first
time... ;) If there's a next time there, I'll probably try again to get it... :)

Report back.

Will do, when/if I manage to get it there... ;)

In Germany, the blood sausage was

variable depending on whether the maker cheaped
out by using lots of filler. I had one that
appeared to have nice big chunks of lard that
turned out to be potato. That was near the
Polish border. The pork belly was uniformly
pretty good, though.

Potato instead of lard is indeed a disappointment...

I had a bratwurst flavored with vanilla last
week ... weird.

That does sound a bit weird....
... OK I'm weird! But I'm saving up to be eccentric...

Eccentricity is too expensive for us; on the
other hand it allows one to do things that
might get others put in jail.

Yeah... unless one is rather well-to-do, it is hard to get away with eccentricity... people tend to just get on one's case... :)

ttyl neb

... Mary had a little lamb, some wine, & a nice dessert!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)