Yeah, gas station jerky.

Did you have the jerky or the equally objectional meat sticks?

I don't recall; I haven't touched the stuff for decades.

I've had both; nowadays the sausagy thing is
much more common, one of those dangers of
products appealing to the cheapest common
denominator.

Napa stewed in butter until melted is also good.

Common green cabbage is certainly nice that way, so why not?

Napa is better. It's really good.

... "Drunkenness is nothing but voluntary madness" - Seneca

And what's wrong with that. Certainly beats
involuntary madness ... or involuntary sanity.

+

Quoting Jim Weller to Dave Drum <=-

Title: Tablecloth Strainer

That stains credibility.

---------- Recipe via Meal-Master (tm) v8.05

Title: Mango-Jicama Salsa
Categories: Salsa
Yield: 1 Servings

2 Mangoes
1 md Jicama
1/3 c Chopped fresh cilantro
1/2 Lime, juice of
1/2 ts Chopped jalapeno pepper
1 Onion, minced (optional)

To make salsa, peel, pit, and dice mangoes; peel and dice jicama. Combine
in a serving bowl with cilantro, lime juice, jalapeno, and onion. Serve
tortillas hot with Mango-Jicama Salsa and guacamole. Garnish with
raspberries.

Notes: Tortillas may be prepared ahead. To reheat, bake at 350 until hot
and puffy (about 10 min).

To peel, pit, and dice mangoes, cut lengthwise through the skin on both
sides, peel the skin back, and cut the flesh off the pit in long vertical
slices.

Mangoes are messy and juicy; mango juice stains; and many people are
allergic to the skin, so you may want to use gloves.

From: Neiman-Marcus

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