It's as if the computer were programming you
rather than the other way round. Sort of like
cats, except cats are cuddly.

Sort of, in the way that sewing machines adapt to their primary user

as
If a sewing machine knew I was trying to use it,
it'd probably try to drive the needle through
my finger.

OTOH, they purr like kittens for me.

Mechanical kittens with big sharp teeth!

And it's really hard to get a cat not to cuddle
with you if it wants to. Or a dog, as was shown
to me yet again a couple days ago.

I know, the kitten we had when we first got married was a
cuddler--usually on my text book as I was trying to read it for the
classes I took to finish my degree. Sam (the cocker spaniel) thought he
was a lap dog, especially if the lap was Deborah's.

I don't mind, mostly, and have had various critters take
an unwarranted liking to me, recently Sh#ttlelittle,
formerly Little piece of ordure, originally Little Bit,
Bob W's miniature Boston terror, er, terrier, formerly
owned by his mom. She (the dog, not the mom) persisted
in curling up with me in a way that few females of any
species have recently.

You forgot the bread. (G) I don't really taste the anchovies in

Caesar > salad, makes me half wonder if most places leave them out
these days. > Other option is that my taste buds just don't pick up on their flavor.
I can tell the presence or absence of anchovies;
doesn't actually matter to me either way, given
how I don't care for most of the dishes they
appear in. Bread, well, I accept croutons for
what they are.

Steve tried putting some anchovies underneath the cheese in a pizza I
mad once. He was rather generous with them--nobody ate much pizza that
night. I've used small amounts in various things from time to time but usually in amounts that blend in with the rest of the dish.

Was that his Italian heritage or some kind of
prankster gene?

The doctor whom I don't like in the tagteam of
my caregivers told me that I most definitively
would die soon if I didn't take the aspirin-Plavix
cocktail, so when he was out of sight I told his
partner that I was considering discontinuing the
stuff, and this latter guy actually got a look of
fear on his face; so I continued using it, despite
bleeding in some interesting spots. I'm coming up
on the 6 months, which is the European guideline
for this therapy.

So have a good talk with the doctor, preferrably the favored one, about keeping up with it or discontinuing.

I will discontinue in any case, pointing out
yet again my tendency to bleed and that the
elsewhere besides the US standard is 6 months.
I took it in the first place only out of
politeness to the doctor, not for any valid
therapeutic reason. Hitherto I've always
refused this always recommended regimen.

Title: Green Corn Tamales
Looks to me to be more Salvadoran or something.

I've seen it in Mexican cook books before. Haven't, for obvious

reasons, > tried making them.
That recipe looked south central American. I can't
speak to whether Mexicans make green corn tamales;
suppose they do.

I believe they do, have to check some of my Mexican cook books to verify
tho.

It's overwhelmingly likely that they do somewhere
in that rather large and diverse country.

Title: Sweet Corn Relish

The Amish make a similar corn relish in quantity also. I would, but for Steve's problems with it.

That itself looked like an old Plain Folk
recipe, come to think of it.

---------- Recipe via Meal-Master (tm) v8.01

Title: Old-Fashioned Potato Soup
Categories: Penndutch, Soups/stews
Yield: 1 servings

8 ea Potato, cubed 1 qt Milk
1 tb Butter 1 x Salt & pepper
1 ea Egg, well beaten 1/2 c Flour
1/4 c Milk

Boil the potatoes until soft. Drain off all the water. Add the milk and
heat thoroughly; season to taste. Work the butter into the flour and then
add the egg and 1/4 cup milk, using only enough milk to make mixture thin
enough to drop into the hot milk. Add to hot milk mixture. Cover the
saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

Hi Michael,

It's as if the computer were programming you
rather than the other way round. Sort of like
cats, except cats are cuddly.

Sort of, in the way that sewing machines adapt to their

primary user > ML> as

If a sewing machine knew I was trying to use it,
it'd probably try to drive the needle through
my finger.

OTOH, they purr like kittens for me.

Mechanical kittens with big sharp teeth!

That's the serger--just has one speed (fast!) and a couple of blades to
trim the fabric as it goes thru. I've got one of those beasts but for
the most part, it behaves for me, unlike my old one. Called that one Temperamental because it had a temper and at times, I thought I was
mental for having bought it. The new one is so (sew?) much nicer!

And it's really hard to get a cat not to cuddle
with you if it wants to. Or a dog, as was shown
to me yet again a couple days ago.

I know, the kitten we had when we first got married was a cuddler--usually on my text book as I was trying to read it for the classes I took to finish my degree. Sam (the cocker spaniel) thought

he > was a lap dog, especially if the lap was Deborah's.

I don't mind, mostly, and have had various critters take

I usually don't mine either--grew up with pets so have enjoyed having
them around at various times. Sometimes I miss having one but the
advantage of being able to get away quickly, if needs be, is nice. Also
don't have to worry about the care and feeding of one.

an unwarranted liking to me, recently Sh#ttlelittle,
formerly Little piece of ordure, originally Little Bit,
Bob W's miniature Boston terror, er, terrier, formerly
owned by his mom. She (the dog, not the mom) persisted
in curling up with me in a way that few females of any
species have recently.

Our daughter Deborah has a poodle/bichon (?) mix, Winston, who is very
much like that. When we were in AZ on the last trip, I got some video of
Mom and kids bathing him, with the younger son singing to him.

You forgot the bread. (G) I don't really taste the anchovies

in > ML> Caesar > salad, makes me half wonder if most places leave
them out > ML> these days. > Other option is that my taste buds just don't pick up on > ML> their flavor.

I can tell the presence or absence of anchovies;
doesn't actually matter to me either way, given
how I don't care for most of the dishes they
appear in. Bread, well, I accept croutons for
what they are.

Steve tried putting some anchovies underneath the cheese in a pizza

I > mad once. He was rather generous with them--nobody ate much pizza
that > night. I've used small amounts in various things from time to
time but > usually in amounts that blend in with the rest of the dish.

Was that his Italian heritage or some kind of
prankster gene?

He just wanted to try anchovies, not realising they were as strong and
salty as they are. AFAIK, his mother never used them in her cooking and curiosity (as usual) got the better of him.

The doctor whom I don't like in the tagteam of
my caregivers told me that I most definitively
would die soon if I didn't take the aspirin-Plavix
cocktail, so when he was out of sight I told his
partner that I was considering discontinuing the
stuff, and this latter guy actually got a look of
fear on his face; so I continued using it, despite
bleeding in some interesting spots. I'm coming up
on the 6 months, which is the European guideline
for this therapy.

So have a good talk with the doctor, preferrably the favored one,

about > keeping up with it or discontinuing.

I will discontinue in any case, pointing out
yet again my tendency to bleed and that the
elsewhere besides the US standard is 6 months.
I took it in the first place only out of
politeness to the doctor, not for any valid
therapeutic reason. Hitherto I've always
refused this always recommended regimen.

As long as you're comfortable with it. We rejected the idea of a
cortisone injection for the knee for several reasons, main one being
that it only masks the symptoms. The fluid that they will put in doesn't replace the cartilige but will act in a similar manner. Eventually I'll
most likely need a replacement knee tho.

Title: Green Corn Tamales
Looks to me to be more Salvadoran or something.

I've seen it in Mexican cook books before. Haven't, for

obvious > ML> reasons, > tried making them.

That recipe looked south central American. I can't
speak to whether Mexicans make green corn tamales;
suppose they do.

I believe they do, have to check some of my Mexican cook books to

verify > tho.

It's overwhelmingly likely that they do somewhere
in that rather large and diverse country.

It is quite possible, and that the whole region has a lot of similar
dishes.

Title: Sweet Corn Relish

The Amish make a similar corn relish in quantity also. I would, but

for > Steve's problems with it.

That itself looked like an old Plain Folk
recipe, come to think of it.

I've seen it in enough places in that part of the state........

Title: Old-Fashioned Potato Soup
Categories: Penndutch, Soups/stews
Yield: 1 servings

Another one Steve would shy away from. He's trying to avoid the
nightshade products because of arthritis, mostly in his hands, but other places. He says avoidance does help, has found when he eats tomatoes or potatoes, the hands will be extra painful a day or so later. He's
looking at surgery in the left thumb area around late October.

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


... I hit my CTRL key, but I'm STILL not in control

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