funny that it comes from clipart.com school edition).

I'm not surprised that it's been done before; I just hadn't seen it.

The time did seem ripe for it.

Has been, ever since the "women's lib" movement got going.

And of course the question is why not.

NC has some pockets of older English in use. The Harker's Island

"hoi > toider" (high tider) area is one we learned about when we lived down on > the coast. I know other areas (parts of Appalachia) have similar older > English dialects in use.
Idle speculation whether there's a coincidence
between dialects and styles of barbecue sauce.

Not that I'm aware of.

And of course there's Gullah, whose people I
figure eat mostly fish.

Probably so, that, and other seafood.

Goes without saying, the other seafood part.

I try to get either scent free or lightly scented if possible.

I've tried suggesting this, but people seem
to have become impervious to these smells and
tastes, which seem to have become permanent
background noise. I have gotten both Bonnie and

Or as one air freshener commercial says, "nose blind".

Evocative. Is that what agNOSEia means?

Lilli to promise to look for fragrance-free
dishwasher detergent after their current smelly
supplies have been exhausted. Neither wants to

I generally use the Quantum in our dishwasher. It's an easy to use
tablet; I don't like liquids and this is less of a mess than using
powders.

What, too much trouble to put an ounce or two
of stuff in to fill the little cup in the door?

ditch the Dawn stuff, though, and both use enough
to leave a residue of scent on the supposedly
clean dishes; in both cases I have to wash my
own separately before using. Rosemary's hasn't

Not my idea of fun. (G)

Beats tasting wretchedness for a whole meal.

got that problem, because she always buys the
cheapest, rather than the fanciest. Back in the
olden days, these had a significant perfume,
usually lemon, but the name brands have long
since caught up. Whatever became of Ivory liquid?

I've no idea--have to look at our store shelves.

And people generally use the concentrated liquid in
the same quantity that they'd use the unconcentrated,
essentially doubling or tripling sales.

We don't, a little goes a long way.

I'm surprised nobody has yet identified Dawn
as a major pollutant.

Which is another reason why taglines are
subject to discussion and moderation in
this echo.

I try to be careful with them.

Appreciated.

Thought you would.

Others are less so. Makes me have to read
down to the bottom of every post.

I don't think AI will ever fully replace reality for guide dogs and other service animals.

In my opinion, in everyday situations it's
already more reliable, but there may be
conditions (extreme emergencies maybe)
where a sentient animal would be better.

I still think that the dog (or other animal) is much better in most situations. A robotic voice can't fetch the paper, open the fridge door
or similar tasks.

A seeing-eye dog probably hasn't been trained
to fetch the paper.

himself. If it's brussels sprouts, cooked is out for him (but

I like > ML> > them that way, unless they're cooked to mush). He will eat them raw, > ML> > thin sliced, in a salad.

You could make little tiny dishes of cole slaw.

We're happy with the version of slaw his mom makes (and taught me

how to > do). We have tried others, in restaurants, but never found
one quite as > good (but had some come close). Just a matter of taste,
I guess.
That was a joke.

I know, just a bit of FYI on our preferences.

Title: Sausage Balls #1
1 lb Bulk Sausage (Hot Or Mild) 3 c Bisquick
2 c Sharp Chedder Cheese Grated 1/3 c Water

That's the basic one I've seen quite often.

Pretty simple, probably decent. Why all
the Bisquick? I'd prefer a higher ratio
of protein.

I've seen ones that call for less bisquick, maybe 2 cups.

I wonder what the minimum amout would be. Zero?

Smoky shrimp and cheesy grits
categories: low country, pork, shellfish, gullah origin, celebrity, main servings: 4

3 c chicken stock
3/4 c quick grits
4 oz white cheddar cheese, shredded
3 Tb unsalted butter
s, p
2 Tb extra-virgin olive oil
12 oz slab bacon, 1/4-in matchsticks
4 garlic cloves, minced
1 lb shelled and deveined large shrimp
2 Tb chopped flat-leaf parsley

In a medium saucepan, bring the stock to a boil.
Whisk in the grits and cook over moderately high
heat, stirring constantly, until thickened and the
grains are tender, about 5 min. Add the cheese and
butter, season, and whisk just until the cheese is
melted. Cover and remove from the heat.

In a large, deep skillet, heat the olive oil until
shimmering. Add the bacon and cook over moderately
high heat, stirring occasionally, until the fat is
rendered and the bacon is golden, about 8 min.
Using a slotted spoon, transfer the bacon to a
paper towel-lined plate to drain.

Retain 4 Tb of fat in the skillet. Add the garlic
and cook over moderately high heat just until
fragrant. Add the shrimp and cook until curled
and pink, about 3 min. Stir in the parsley and
bacon; season.

Spoon the warm, cheesy grits into shallow bowls
and top with the shrimp and bacon. Serve right away.

Suggested Pairing: A rich Chardonnay with a smoky
note, such as one from Napa Valley.

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

Hi Michael,

funny that it comes from clipart.com school edition).

I'm not surprised that it's been done before; I just hadn't

seen it. > ML> The time did seem ripe for it.

Has been, ever since the "women's lib" movement got going.

And of course the question is why not.

Because it seemed like a good idea at the time? (G)

Idle speculation whether there's a coincidence
between dialects and styles of barbecue sauce.

Not that I'm aware of.

And of course there's Gullah, whose people I
figure eat mostly fish.

Probably so, that, and other seafood.

Goes without saying, the other seafood part.

Undoubtedly.

I try to get either scent free or lightly scented if

possible. > ML> I've tried suggesting this, but people seem

to have become impervious to these smells and
tastes, which seem to have become permanent
background noise. I have gotten both Bonnie and

Or as one air freshener commercial says, "nose blind".

Evocative. Is that what agNOSEia means?

Don't know, could be.

Lilli to promise to look for fragrance-free
dishwasher detergent after their current smelly
supplies have been exhausted. Neither wants to

I generally use the Quantum in our dishwasher. It's an easy to use tablet; I don't like liquids and this is less of a mess than using powders.

What, too much trouble to put an ounce or two
of stuff in to fill the little cup in the door?

Tried liquids, the bottles never fully emptied so there was a lot of
waste. Used powders but they could be messy. Tablets are convenient, no
mess, pre measured so you get the right amount all the time.

ditch the Dawn stuff, though, and both use enough
to leave a residue of scent on the supposedly
clean dishes; in both cases I have to wash my
own separately before using. Rosemary's hasn't

Not my idea of fun. (G)

Beats tasting wretchedness for a whole meal.

True.

got that problem, because she always buys the
cheapest, rather than the fanciest. Back in the
olden days, these had a significant perfume,
usually lemon, but the name brands have long
since caught up. Whatever became of Ivory liquid?

I've no idea--have to look at our store shelves.

And people generally use the concentrated liquid in
the same quantity that they'd use the unconcentrated,
essentially doubling or tripling sales.

We don't, a little goes a long way.

I'm surprised nobody has yet identified Dawn
as a major pollutant.

Actually, that's the one that's used after a lot of oil spills to clean
off birds and other wildlife that have been caught in the oil. That's
one of their selling points.

Which is another reason why taglines are
subject to discussion and moderation in
this echo.

I try to be careful with them.

Appreciated.

Thought you would.

Others are less so. Makes me have to read
down to the bottom of every post.

Could be a hardship.

I don't think AI will ever fully replace reality for guide

dogs and > ML> > other service animals.

In my opinion, in everyday situations it's
already more reliable, but there may be
conditions (extreme emergencies maybe)
where a sentient animal would be better.

I still think that the dog (or other animal) is much better in most situations. A robotic voice can't fetch the paper, open the fridge

door > or similar tasks.

A seeing-eye dog probably hasn't been trained
to fetch the paper.

No, but a service assist dog will. I've also seen that some small
monkeys can be trained to do tasks like that.

Just a matter of taste, > ML> I guess.

That was a joke.

I know, just a bit of FYI on our preferences.

Title: Sausage Balls #1
1 lb Bulk Sausage (Hot Or Mild) 3 c

Bisquick > ML> > ML> 2 c Sharp Chedder Cheese Grated
1/3 c Water > ML> > That's the basic one I've seen quite often.

Pretty simple, probably decent. Why all
the Bisquick? I'd prefer a higher ratio
of protein.

I've seen ones that call for less bisquick, maybe 2 cups.

I wonder what the minimum amout would be. Zero?

No, you need something to hold the cheese and sausage together.

Smoky shrimp and cheesy grits
categories: low country, pork, shellfish, gullah origin, celebrity,
main servings: 4

3 c chicken stock
3/4 c quick grits
4 oz white cheddar cheese, shredded
3 Tb unsalted butter
s, p
2 Tb extra-virgin olive oil
12 oz slab bacon, 1/4-in matchsticks
4 garlic cloves, minced
1 lb shelled and deveined large shrimp
2 Tb chopped flat-leaf parsley

I'd enjoy this but Steve couldn't eat it. The grits, being corn, would
not be good for him.

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


... Multitask: make twice the mistakes in 1/2 the time.

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