Mabelline

Thank you, Bux. I've only been exposed to sweetbreads as a gland of cattle, till now. Now I wonder if young bison have them as well. I mean, obviously, animals will have thymus glands, but I never added 2+2 till slyaspie brought it up. You have to admit, that blackeyes recipe sounds killer!

slyaspie, I was never aware that a goat had sweetbreads like cattle have. Do they also disappear as the animal ages? You have enlightened me, as usual. By the way, that meal with the fresh blackeyes, squash, and greens is right up my alley!! Especially with the tons of lemon---lemon is the only thing I crave after a good dose of chemo,lately. Scooping it up with a fork and bread is perfect! I think fresh blackeyes are one of the great unknown treasures. And if you ever get the chance, ladypeas are an absolute pearl of great price!!!

Hope you had two! And welcome...it is strange what you can receive when there's no bartender. At least you didn't find out after ordering a Scotch Pres or a Rusty Nail or somesuch...

As far as the soft flour, I can add this. If you ever get to Saginaw, Texas, take a look at them ol' grain silos at the tracks as you drive North. They still have Light Crust Flour on the sides, although it's fadey. Remember hearing about Pappy O'Daniels and the Light Crust Doughboys (who were, of course, Bob Wills and band)? Light Crust Flour used to be the Texas version of White Lily. I've always used an iron skillet for bisquits. And my mom used her "production can" which was a wicked tool we also chopped salad with, to make her bisquits. But we also had the cathead bisquits like Shirley Corriher makes. They are more drop than rolled. Get everything cold. Your fat, and milk. Try to mix where you still have globules in the mix. Hope any of this helps.

You got it, however you want !

Total food BABE!!!

Lots of oil on your medium hot grill. Or, like already suggested, a grate or basket. Otherwise, you will end up with good ole shredded fish tacos! Oh, yeah...swab the oil on your grill with a clean towel, after it's gotten hot. You can also put your coals on 1 half of the grill, and your fish on the other side.

Lalitha, I truly admire your effort to go out of the norm and simplify dietary laws for your own comfort. I think that making an effort to not make guests uncomfortable reflects one of the oldest laws in existence--that of hospitality. Really, come on down anytime you are in Montana, and eat at our fire!

Don't know when it was, but it used to be a great boon to those of us who had no usual access to fish (imagine Arizona in the 60's). There was fish in the butchershop on Fridays, and we were some pretty happy little campers, I tell you! Otherwise, we only had fish on camping trips, after fishing, or -gasp!- in cans.

Yesterday, Jacques Pepin said something that touched a chord with me:"I was so jealous when I read the manuscript of her book; it was everything it needed to be," then he went on to explain, PRE-JULIA, there were no fresh mushrooms, no leeks, no shallots in the markets. It was on "Aisle 5" meaning it was in cans. Younger folks do not fully grasp the immense influence she had on America, and indeed the world. But like previously mentioned, she stayed true to her principles, and did not market anything but her books. She supported PBS all her long career, and that's class.

Yep, married to a Scottish Catholic, with a lot of inlaws--no meat during Lent, but fish on Fridays is okay---and what you give up during Lent is supposed to be very close to your heart--for my hub, it's chocolate. I am very glad when Lent ends.

Lalitha, you are more than a thoughtful hostess--you take the trouble to empathize with your guests. I can only imagine that your dinners are convivial, and what we all wish for. You are welcome to my fire anytime!!

As a kid growing up, we certainly ate many strange combinations out of our farm pantry. These sandwiches remind me of that. I used to dote on dark (burnt) fresh bread toast, butter, peanut butter, sweet onion slices and liverwurst. Peanut butter mixes with horseradish too, if they're fresh.

That'd work, too!! Brava, gal! Peanut butter goes good with crab, as well.

IMHO, I think Miz Julia herself would say,"What are you all sad for? We've had many, many hours together, and I'm in a peaceful place...surrounded by all my friends, loved ones, and the people I've always wanted to quiz. Be happy for me, for I lived long and was happy to do what I loved for half a century---and I feel your happiness for me."

Alex, I'll trade ya one of mine for one of yours! Deal?

A BIG BOTTLE!! CONAN--STYLE!!

I've had to use the screwdriver and steady pressure method too many times to confess...but it works.

Freshmade frybread;freshground peanut butter whizzed with honey and red pepper flakes; top with green chiles. (Don't knock it till you try it).

G.G.--Thank you for filling in the gaps in my moldy recollections. Read it--it is worth it!

I have no recollection of the author, but there's a book called "Pies and Spies; Recipes from the C.I.A." that is just a treasure and enjoyable read. It is written by former C.I.A. operatives and their other halves, and Miz Julia has quite a good portion of the book. Try to find it--especially you younger afficianadoes who know her as a stately lady--this details her young days quite well. I imagine someone will give me a hand and find it at Amazon.com? Please?

Jeez, I only found out while leaving the Oncology Office. What a grand lady, a great and witty woman, and the bedrock of bringing American Cooking out of the 60's preoccupation with convenience. And just to add to her credits, a real babe in her day! Though we are sad, we rejoice that your voyage is complete.

I am so glad you had a good time...that is the point to the conviviality and pleasure of hosting good company. Every year my SO and I get invited to the Bishop's Christmas dinner, although they are aware we are not members. We go, partake in a wonderful evening, and thoroughly enjoy ourselves.

In one of the sites you posted, there is a meadman using bentonite, if that's any help.

I've spoken to SCA'ers here, this is the Kingdom of Artemisia. I am very interested in the SCA, and Carolyn is an absolute jewel of information. I think I'll buy some mead this weekend and give it a swirl.