I guess that kind of giving can be seen as
an ungiving ... .

Cats and hairballs can be said to generate misgivings.

Either/or, as some would say. Cats in themselves
are difficult. Hairballs, well, they leave a bad
taste in your mouth.

...or be on the lookout for the late Paul Prudhomme.

Nah. It's not a great idea to be on the lookout
for anyone late.

Just as long as it's not a vengeful ghost, coming after you for
screwing up his recipes.

Not a problem for me.

Not a Louisiana food fan?

Au contraire. My product is likely to be as
good as his.

Got news for ya, dude....

Roll call! Whole wheat or white?

Pumpernickel?

Yuck. By the way, we were at Weggie's the other day
to get pumpernickel for Dale's pastrami, and there

You weren't raised with it. Pumpernickel bagels, toasted with cream
cheese, are wonderful things if you like pumpernickel and can eat
cream cheese.

And are fond of Umbelliferae on the dill/caraway
end of the spectrum.

wasn't any. About 20 kinds of rye, and I was all
set to give up gleefully and just get a loaf of
unseeded rye, but then Nancy came up with a loaf
of pumpernickel/rye swirl, so that's what came
back with us. I didn't have any of it.

All the more for them.

I begrudge them not.

meatarian options with cheese. Once or twice
I had to take refuge at the salad table.

Now that I'd almost pay money to see as I chowed down on the

nearest

handy pile of cheese-laden whatever.

Periodically I'd ingest some cheesy substance.
Usually I gauged the pills adequately well.

What about the vegetables?

There are as far as I know no pills to counteract
vegetables.

I m not afraid of vegetables. Zucchini I fear,
but that hardly counts.

It's more pig food than people food.

In truth, but if you are what you eat, does that
mean that pigs are zucchini? I know they're a
vegetable, but if they're that kind of vegetable,
my enthusiasm is much diminished.

The contrarian part; I'm generally an omnivore.

That's a very contrarian vegetarian.

...who thought of becoming a librarian.

If you were a particular kind of heretic, you
could be an Arian contrarian vegetarian librarian.

Title: Olive and Rosemary Flat Bread
Stephen Ceideburg

Now there's a name I haven't seen in a while.

See various in recent and packets to come.

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

Title: Greg's Tomato and Dill Soup
Categories: Soup, Snack
Yield: 2 Servings

1 tb Olive oil
1 sm Onion; peeled, chopped
1 tb Chopped garlic chives
3 md Tomatoes; peeled, chopped
1 1/2 c Vegetable stock
2 tb Fresh dill fronds; chopped
1 ds Cayenne pepper
S & p; to taste

To remove skins from tomatoes, plunge them into boiling water for
about 20 seconds, then into cold water. The skins will then rub off
easily.

Heat the oil in a saucepan and sautee the onion until tender. Add the
garlic chives, tomatoes, stock and chopped dill fronds, reserving a
few of the fronds for the garnish. Bring to the boil, then lower the
heat and simmer for 20 minutes.

Remove from heat and allow to cool a little, then puree in a food
processor, or press through a sieve. Return to pan and reheat, adding
salt and pepper as desired. Ladle into bowls or mugs, garnish with the
reserved dill fronds and serve with slices of fresh crusty bread,
buttered or drizzled with extra virgin olive oil.

Greg Mayman, Sept 1999. Ideas taken from a number of other recipes.

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