Mabelline

My best friend Stacy is an example of what can happen, will. She had complications from her surgery which have been very hard on her. She has had to have four more surgeries to fix things which were horribly wrong. As a result, she's now got one scar, in particular, that goes from her arm pit to her hips, and has a colostomy bag, as well. For those who want the surgery, I would certainly suggest to do as CaliPoutine did, and speak to others who've had it, and weigh very carefully before acting. Thank the powers that be that FistFullaRoux's wife's doctor acted promptly.

I received the gourmet cookbook for christmas, that Best of Gourmet 2005. For a cookbook, it's a damn fine doorstop. The cheesiest thing was the "Gourmet" apron that came with it---it isn't material, it's that stuff like the throwaway gowns at the doctor's office, except in red. It came from my 14 year old niece, so my official position is it's one of the best gifts ever. And I mean that. I don't know, but in the last couple of years, I find Gourmet mags ending up on a pile that doesn't get read till I run out of fresh cereal boxes. I once devoured them; maybe it's me that's changed.

That is one of the prettiest videos I've ever seen. I don't even like sweets and that looks fabulous. Oh, yeah...the lady said it was made with wheat germ sugar, whatever that may be.

I like Bruce Aidell's dry rub mix from the Complete Meat Cookbook, as well, and Raichlen's Barbeque Bible is great. I have also rubbed, steamed up the riblets, stacked on a rack in my wok, then given them a finish in smoke. That always worked real good at breaking down the fat and melding it all together. You can wok a pigload of ribs stacking them like Lincoln logs. I also liked to mix wild plum preserves and oyster sauce to brush on them before they smoked.

You have my sincere wishes for a thorough and positive recovery. I'll stick youall in my prayers, man.

Jeez, this is hard. I guess if I figured it like what I'd really miss not ever having again, it'd slim down to lemons antelope pork (or tomatoes). I am having a hard time with the third.Go back and ask your friend to let us do 5 , ok?

So you don't think those bees are flying pots of honey over to the local Freely Given Shoppe? ← Nope, but I bet they'll pretend they're delivering sugar---plenty of lumps

Just imagine how many alligators there'd be if they weren't once again allowed to keep the population down. And whether you love Bambi or not, too many in any area become quite dangerous pests. And I for one have not found any plant-based boots I'd wear, particularly where there's any fire ants around. Lady Jaymes, I'd like to see some "freely-given" honey from wild bees.Ditto milk from non-farmed ones, seeing as how those ag methods would surely find no favor from such sensitive and high-minded folks As far as the bad-guy vegan factories, they are already here. Talk to some of those who live in the factory camps, where everything's on a tab system, like the mines used to. Except no matter how hard you work, you never get to retrieve your soul from the company store. They are here and have been here, and will go on being here as long as they can buy their blanket acceptance in D.C.

I am being completely serious, so please don't think I'm being facetious...procure an excellent cake, and arrange for a wonderful piece of jewelry--it doesn't have to be expensive--to be nestled into a bit of the decor. Sentimental rocks.

I wonder why there are not more fish mentioned? Divalasvegas' fried fish 'sammich' rings bells for me. Perhaps it may be that poorly fried fish is abysmal when room temp, or cold. I wish we could do a poll of the most mentioned foodstuff. calimero, if I were ever to indulge in sandwiching in Rome, I would hope to have you for a guide.

Corinna, I am sorry, I just now read where you are. I don't suppose cajun meat injection is quite the rage in Eire. But, still, call a cattle doc, in particular, and describe the reason you want it----intra-muscular injection of a marinade into a hunk of meat. A large bovine injection hypodermic would set you back 2.85 USD here in Montana. I reckon you don't have a whole lot of farm and ranch supplies either, but maybe you know the owner or manager of a stable yard for horses. If so, you are set.

Call your large animal vet, and see what they want for one before you check the gourmet cookstores. They are quite used to it by now, same as a farm and ranch supply. Although I do take an injection every day, unfortunately, it's a VERY miniscule little thang, but perhaps I could sterilize one and try it on doves or squabs or quail sorry, just kidding. Ah, I am getting more senile. Indian spices!! Do not deny yourself the unctuous taste of a fresh made masala from any of a hundred wonderful folks; most notable are the charming Monica Bhide, Madhur Jaffrey, and, I am ashamed to admit, I have not read Suvir Saran, but Lady Jaymes talks him up real good. Just always remember that chicken, for all it's overuse and abuse, is galactically great with appropriate spice, cut, heat.....it is so versatile that that's how I reckon everyone morphed to "It tastes like chicken!"

I like basic stuff that you want the stuff you are doin' to taste like. But I am a sucker for Asian and Mexican spices, oils and vinegars-or acidics. Just remember with an injection that it must not clog your needle, and under- will prob'ly do more than excess. Stuff I do use includes palm vinegar, good chile powders, maple sugar, my favorite oyster sauce, garlic-oil, and lemon, starfruit juice,canned lychee-pureed, and horseradish. Tastes excellent---I know, sounds like yuck. Eeeke!!! Not all together!! Just parts of mixes.

I was gonna suggest brining or injecting- but I'm in total agreement with leaving the bones and skin on. There's your flava. I like sticking small icecold chunks of butter up under the skin along with fresh spices. Then you can always skin back and bone when you are done.

As I have always thought, but neglected to put down, my personal favorite sandwich queens are Jinmyo (my stars and sky, those are clever! and sound __fabulous___) and Marlena Spieler (FROM 1 TY-DIED FOOD ADDICT TO SOMEONE I RECOGNIZE). Wish I had the appetite for, but I can still think about good fresh braunsweiger with sliced flat white onions and homemade horseradish on good black Russian bread. For you, too, Katie Loeb! One last, pure farm special: fat fist-sized German radishes, sliced and put on fresh bread spread thickly with fresh butter, and salt.

Aw, gosh, I loved his stories. My mom considered him "JUST SO..." I think she was absolutely gaga (okay to be in those days over him). What is real weird is I remember him from going out to CA and staying at one of my grams', and the other mustsee everyday was the Gypsy Rose Lee show. I know nobody else to speak of has seen that, but it was real, and great. Katie, we not only had the complete spice kit, we had SPURTLES till hell wouldn't!!! The man was absolutely in the front of the pack with his wacky 8mm movies from Austria, Belgium, Asia, etc.That was '67 or '68 as far as I can recollect.I have caught some very old ones on cable. Can't recall where now. Raise a glass to the salt of the Earth.

This afternoon I am looking forward to toasting some excellent sourdough from the Log Cabin Bakery and having 'not quite but pretty close to tuna salad', because once again I'm coming up short on appetite. This one's good tuna, homecooked, beautiful organic scallions, avocado, and vinaigrette for my binder. Am on the fence about some smoked roasted pimento. Might also consider some chopped up eggs for extra good stuff.

Brava, Tess. For many folks, the availability to procure good food is exactly the hassle you describe. In this town, it's certainly not like New York. There is one bus which goes to one chain for the transportation challenged, and the prices here for the same necessities is disproportonately higher than in the same chain's stores on the car-required side of town. We have no neighborhood stores left. The big guys run em off. For many of these mamas and parents, they are not able to go to the FB for food to supplement things, because for a lot of them, it'd mean taking time off work.

I thought bitter almonds are very hard to obtain here on this side of the Atlantis Hiway.

lala, you got it perfectly! Gram was an old wife Until I saw that deal on tv, I'd always just thought it was her eccentricity--I had not realized it was a legitimate folk belief. But she also always covered the bedroom windows with newspaper on a full moon so you did not sleep under the moonshine. And you could also not have dill pickles with milk. There's another one of hot tea with something, but I can't remember offhand. By the way. Gram passed quietly in her sleep at 106 years.

I knew cashews had to be processed...these sort of foods always make me wonder how many !!!ding!!! wrong moments there were before it was gotten correct Ancient food tester; maybe not a good career choice. Kind of like how many fugu tasters did it take to stop killing the relatives?

Know your guest. We eat a lot of game, but I won't serve rabbit inside anymore out of respect to Skipper, who's at my feet right now. I feel he would recognise the scent, and I'm not into terrifying one of my little brothers. My SIL refuses to cook gamemeat (for no reason I can detect, except p'haps some poorly prepared or cooked venison). My wonderful BIL loves game. We got a buck that was such exceptional meat, I told Bruce that Tom absolutely had to have some. So, I called him, told him I was sending him some great stuff, and told him to cook it out on the grill. Tell SIL to stay away. The next day, she calls me and said she's never had such good grilled meat before.Go figure. The horsething is tricky to me though. I've eaten it, but won't go across the street to buy it. But if my kids were starving and one of ours died, it'd be hung and strung.

Such a many-faceted problem that it is heartbreaking. For every abuse of government or USDA aid, there are the ones who fall through cracks that you could drive a bus in. I have spent as much time as I'm allowed at our Food Bank, and I still am so concerned or discouraged sometimes that I must thump myself mentally and rationalize that I am doing something. Our reservations are somewhere most folks won't even go. They are shameful and if you want to lose your spirit, try going out there and living through a subzero winter. No matter what the parents indulge in, the children should never suffer. No child, anywhere. Until no children anywhere lack basics, we are not a civilized world. Period.

I went to one in TX, and while the food was decent and filling, my understandable reason were the horses. My favorite horses of my life were an Andalucian my dad bought me for my tenth birthday, and a Galiceno I bought from the remnants of the Sid Richardson herd, imported to Texas by way of the Phillipines aways back. I dug the horsework. Haut ecole works for me. Definitely worth the trip, I thought. Daniel, your pictures make it look as if the groceries were right decent. The chicken and the tater both look quite edible. Wonder if I can talk the Horse Palace, our local indoor horse venue, to go medievil (sp?) for me?

The answer was given quite well, so I'll just add that the seeds, and pits of certain fruits are set aside for uses in very specific Native American medicines, in combination with other ingredients. As a kid, I had the idea peach pits were 'just like almonds', so I'd crack them and eat the heart. Till my gram caught me. This was the lady who would not let anyone eat fresh cherries with sweet milk.