call them mushrooms, though; mushclosets maybe.

NTF [TM-Burton Ford]

I'd give a bit to see him say "now that's funny"
on the echo again.

Title: Italian Style Lentil Soup

There have been horror stories told by
vegetarians in Italy who have been served
their contorni cooked with prosciutto, and on
their demurring, the reply was, oh, that's not
meat, that's just pork. I of course heartily
endorse that answer but understand that for
some it might not be satisfactory. So it's
pleasing to me that you've started offering
proper lentil soup recipes.

Categories: Testing

Testing what? I've hypothesized that one way
of getting around moderation or censorship
is to hide subversive content in outwardly
innocuous content, such as recipes. I certainly
don't bother reading all that stuff; if anyone
were to notice anything obnoxious in such,
probably the word will get out, eventually even
to me - but more likely nobody else will notice
either, and if nobody notices, fine.

1 Chicken or beef bouillon
Cube
14 oz Can chicken broth
1/2 c V-8

These are the only potentially objectionable
things in the recipe, and even so, they
don't seem all that egregious.

Cheese curds and sausage in puff pastry
categories: California, dairy, starter
servings: 6

4 oz kielbasa, chopped
1 sheet frozen puff pastry (8 1/2 oz), thawed
2 ts spicy brown mustard, plus more for serving
6 ounces cheese curds, cut into small pieces)
1 lg egg, lightly beaten
Flaky salt

Preheat the oven to 425F. Line a rimmed baking sheet
with parchment paper. Cook the sausage in a medium
nonstick skillet over medium-high heat, stirring,
until browned, 4 to 6 min; set aside to cool.

Unfold the puff pastry on the baking sheet; spread
the mustard on top, leaving a 1" border all around.
Spread the sausage on one half of the pastry and top
with the cheese curds. Fold the other half of the
pastry over the cheese to cover; crimp the edges
with a fork to seal. Freeze until firm, 45 min.

Brush the pastry all over with the beaten egg and
sprinkle with flaky salt. Cut 4 slits in the top to
let steam escape. Bake until the pastry is golden
brown and puffed all over, about 30 min. Let cool
at least 20 min, then transfer to a cutting board to
slice. Serve warm or at room temperature with more
mustard on the side.

Ramona Home Journal 11/15/18
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