Irish Protestant, Northern Irish, Swamp Yankee , etc? Scots-

Irish is

generally a term applied from the outside.

Nah, I refer you to to Michael Montgomery, one of
the most respected analysts of Southern folkways (I
hate that term; it's as bad as "homeland security")
and as I recall Scotch-Irish himself -

www.ulsterscotslanguage.com/en/texts/scotch-irish/scotch-irish-or-scots-irish

Nope - of course, where I've tended to be, aside
from the Texas period, there have been not so many
Protestants of any kind. It would, for example, be
the height of foolhardiness for anyone to admit to
such in Boston.

Boston, where even the Northern Irish wear green and root for the
Celtics!

Actually, I'd thought they'd mostly been killed
off. Maybe they persist in the burbs.

Golden nondelicious taste pretty close to yukon gold, true

enough.

Neither thrills me, but I admit I'd prefer the
potato.

Me too. If you cook the potato it turns into food. Cook the apple
and it's just mushy compost instead of firm compost.

Yhough I did have a decent red Delicious apple
the other day at Rosemary's - it was welcome,
though not as wonderful as apples once were nor
actually delicious. Her oven, sink, range, and
microwave were installed in the last couple days,
so that need not be endured ay more.

Actually, we've had some decent dinners cooked
by friends:

Wed
shrimp and garlic on farfalle made by Janet

Thur
grilled tuna, lobster, and corn made by Courtney

Fri
grilled salmon and boiled corn made by Nancy

Tonight it's seven-salad extravaganza made by
Rosemary and me, in honor of Sue III's own
new kitchen, but with Sue I's dietary issues
in mind.

tuna salad, no fiber for Sue I (R)
tuna salad, with vegetables (M)
potato salad, no fiber for Sue I (R)
spicy potato salad, with vegetables (M)
pasta puttanesca salad, Sue I picks out the anchovies (both)
green salad with avocadoes (R)
guacamole (M)

And then grill or roast instead of doing something nasty in a

frying pan or

similar.

What's wrong with frying pans?

Nothing, when it cooler out and you're not undermining the air

conditioning.

I strongly prefer frying pans.

Title: Fried Zucchini
Categories: Italian, Vegetables

Closer to food this way. I'm about to throw some in my tabletop oven
with the fish. Mine is loaded with garlic and black pepper to refer
to an earlier conversation.

I'd likely scrape off the garlic and pepper
and eat that, abandoning the zucchini on
someone else's plate along with any blue cheese
or other objectionables (someone I'd not be
kissing later on).

Potato, zucchini and roquefort gratin
categories: what were they thinking?
servings: 6

400 g potatoes, sliced thin
2 zucchini, sliced thin
4 Tb Roquefort cheese, crumbled
2 Tb crÿme fraÿche
2 Tb Greek yogurt
2 c milk
thyme
salt and pepper

Add potatoes in a pot and pour enough milk to
cover the potatoes, let cook for about 5 min
but still need to be firm. Add zucchini and
cook for another 3 min. Remove from stove
and drain. Place veggies in a deep dish and
add salt and pepper.

In a bowl combine Roquefort, yogurt and cream,
thyme. Adjust with salt and pepper. Roquefort
is somehow salty, taste the mixture before
add extra salt.

In ramekuins place some potatoes/zucchini,
then add 1 Tb Roquefort/cream mixture,
proceed with another layer of potatoes
and top with Roquefort mixture.

Cook at 375F for 20 to 25 min or until golden
brown and potatoes cooked all the way through.

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

Irish Protestant, Northern Irish, Swamp Yankee , etc? Scots-

Irish is

generally a term applied from the outside.

Nah, I refer you to to Michael Montgomery, one of
the most respected analysts of Southern folkways (I
hate that term; it's as bad as "homeland security")
and as I recall Scotch-Irish himself -

www.ulsterscotslanguage.com/en/texts/scotch-irish/scotch-irish-or-

scots-irish

I've only seen and heard Scots-Irish, oddly. My grandmother was from
Sullivan County, New York but her ancestry was German. It was named
during the first Northern Irish/Scottish migration in the early
1700s.

the height of foolhardiness for anyone to admit to
such in Boston.

Boston, where even the Northern Irish wear green and root for the
Celtics!

Actually, I'd thought they'd mostly been killed
off. Maybe they persist in the burbs.

There must be some around somewhere.

Me too. If you cook the potato it turns into food. Cook the

apple

and it's just mushy compost instead of firm compost.

Yhough I did have a decent red Delicious apple
the other day at Rosemary's - it was welcome,
though not as wonderful as apples once were nor
actually delicious. Her oven, sink, range, and
microwave were installed in the last couple days,
so that need not be endured ay more.

Thankfully. I can't even eat so called Delicious apples any more,
and I was raised on apples. That's probably why; they taught me
young what the proper ones taste like.

Wed
shrimp and garlic on farfalle made by Janet
Thur
grilled tuna, lobster, and corn made by Courtney
Fri
grilled salmon and boiled corn made by Nancy

I could go with that menu! Today's lunch was the dreaded
veggieburger. It wasn't bad, but it wasn't grilled tuna either.

tuna salad, no fiber for Sue I (R)
tuna salad, with vegetables (M)
potato salad, no fiber for Sue I (R)
spicy potato salad, with vegetables (M)
pasta puttanesca salad, Sue I picks out the anchovies (both)
green salad with avocadoes (R)
guacamole (M)

Not a bad menu.

What's wrong with frying pans?

Nothing, when it cooler out and you're not undermining the air

conditioning.

I strongly prefer frying pans.

Me too, but needs must.

with the fish. Mine is loaded with garlic and black pepper to

refer

to an earlier conversation.

I'd likely scrape off the garlic and pepper
and eat that, abandoning the zucchini on
someone else's plate along with any blue cheese
or other objectionables (someone I'd not be
kissing later on).

My mom did the opposite. It got overcooked, but then zucchini
generally does. It needs to be grilled, baked uncovered in a single
layer, or deep-fried to amount to anything.

Potato, zucchini and roquefort gratin
categories: what were they thinking?
servings: 6

Who'd do that to roquefort!
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)