landscapes in the 19th century. Another factor, too,
is the war damage - there's all kinds of incentives
to preserve those unintentionally open spaces.

War times always look beyong to peace and beyond that.

And the survivors do the best with what they have.

polluted > cities, especially in witer, from the soft coal the eastern sector

burned.

Fossil fuels again.

Quite so.

The wind deflector I can see. Premium gas never made
any kind of sense to me.

I can, to a point.

The sources I see indicate that unless you have an
older high-performance engine that you want to use in
a high-performance way, high octane is unnecessary.

I'm not fond of the sudden hits of strange taste that
come from biting into celery seeds. Perhaps grinding
them up might fix that, but why not just use minced
leaves, which have a fresher taste. It's true, only in

Might be worth trying.

Might.

sirloin strips and ribeyes. Turns out there was nothing
wrong with the mechanism; it seems the cleaning lady had
left the bin ajar. I advocated for immediately firing
her, but oh, she's a friend of the yard man, she is
taking care of sick and elderly relations, and on and on.

Do whatever you need to do, without waste.

You don't have to tell me those two things!

I was once in the hold area of the A380, and it was kind
of cushy, but that, as the joke goes, was the demo.

I can see that.

People will do pretty much anything to sell a
product - also inhumans and unhumans, if you know
the joke.

put 7 > pounds in the freezer, had just short of another pound held
back in the > fridge.
Yeah, that qualifies as a fair amount. You're making me
hungry.

Sorry. (G)

Funny thing. The other day, in between when you wrote
that and I wrote this, Bob made pulled pork. It was pretty
good except that he carefully removed as much fat as he
could. How can you have pulled pork without fat?

---------- Recipe via Meal-Master (tm) v8.01

Title: Pork with Chestnuts
Categories: Ethnic, Pork/ham
Yield: 6 servings

1 lb Very lean pork 3/4 lb Skinned chestnuts
1 ts Seseme oil 5 tb Soy sauce
1 ts Dark brown sugar 1 lb Fresh leaf spinach
2 tb Dry sherry (optional)

Cut the pork into small bite size cubes and place in frying pan with 2
cups
of water and bring to a boil. Remove residue and cover tightly and simmer
for an hour. Place the chestnuts into a large pan with enough water to
cover, and bring to a boil, reduce heat, cover and simmer for an hour.
Drain the chestnuts and add to pork meat with the soy sauce, sherry and
dark brown sugar. Cook slowly for an additional 25 minutes. Wash the
spinach very thouroughly and drain. Place into frying pan or wok along
with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil.
Set heat to high and cook for approx. 5 minutes stirring constantly.
Place
the spinach into a deep dish; place pork on top of spinach and pour the
juices over top. Serve very hot. M's note: this is one of the stupidest
recipes I've ever seen, and it could be made good by changing one word.
Guess which word? Clue: the Chinese aren't into lean meat. Source unknown

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

Hi Michael,

landscapes in the 19th century. Another factor, too,
is the war damage - there's all kinds of incentives
to preserve those unintentionally open spaces.

War times always look beyond to peace and beyond that.

And the survivors do the best with what they have.

Surprising how well some of them do with so little.

polluted > cities, especially in witer, from the soft coal the

eastern > ML> sector

burned.

Fossil fuels again.

Quite so.

The wind deflector I can see. Premium gas never made
any kind of sense to me.

I can, to a point.

The sources I see indicate that unless you have an
older high-performance engine that you want to use in
a high-performance way, high octane is unnecessary.

Ford manual said to use the premium while towing with the Escape. Had a
small engine, with a turbo boost.

I'm not fond of the sudden hits of strange taste that
come from biting into celery seeds. Perhaps grinding
them up might fix that, but why not just use minced
leaves, which have a fresher taste. It's true, only in

Might be worth trying.

Might.

Don't know but I'll probably keep buying the seeds.

sirloin strips and ribeyes. Turns out there was nothing
wrong with the mechanism; it seems the cleaning lady had
left the bin ajar. I advocated for immediately firing
her, but oh, she's a friend of the yard man, she is
taking care of sick and elderly relations, and on and on.

Do whatever you need to do, without waste.

You don't have to tell me those two things!

I was once in the hold area of the A380, and it was kind
of cushy, but that, as the joke goes, was the demo.

I can see that.

People will do pretty much anything to sell a
product - also inhumans and unhumans, if you know
the joke.

Not always funny.

put 7 > pounds in the freezer, had just short of another pound

held > ML> back in the > fridge.

Yeah, that qualifies as a fair amount. You're making me
hungry.

Sorry. (G)

Funny thing. The other day, in between when you wrote
that and I wrote this, Bob made pulled pork. It was pretty
good except that he carefully removed as much fat as he
could. How can you have pulled pork without fat?

You can't make pulled pork without fat! What did he have for sauces?

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


... gnorw og... gnorw og... gnorw og nac gnihton

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