purplewiz
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I tried Rainbow Chard and loved it. I am planning to plant some when fall planting comes around.
I did the leaves with sundried tomatoes and feta, and made a gratin of the colorful stems with heavy cream and parmesan. It made a very pretty and very tasty gratin.
Marcia.
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When I have a lot of orange zest lying about, I often throw some in stir fries. It's just one more aromatic.
Or add some to a classic vinaigrette. Again, it adds citrus notes without being quite as overwhelming as a salad dressing made with orange juice.
I've done pork in a basil orange sauce. I believe I browned off the chops, then simmered in chicken broth, orange zest, and basil. (It's been awhile.)
I know you don't make cakes, but I just had to mention that I love orange zest added to a real good homemade pound cake :-).
Marcia.
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We B Sushi, formerly in Sunnyvale, CA (ate there once, it wasn't outstanding, but it wasn't wonderful). They had to change their name from "Sushi R Us" because of that toy store chain....
The Hungry Heifer in Castle Rock, CO. Never been there, but they advertise on the "food" sign for the exit.
The Frog and Peach, Vancouver, Canada. The food was great, but my dining companion and I spent a lot of the dinner giggling, remembering the old comedy routine "frog a la peche, and peche a la frog".
Marcia.
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But you're kidding yourself if you think you're going to get a better distribution of dressing at the table with your fork than i can achieve in the kitchen.
It depends....are you going to put all the ingredients for a salad in a bowl, then toss lightly so each piece is lightly coated with the dressing? Then plate it up and serve it?
If so, you probably are.
If not, I'm probably going to get the too small bowl overflowing with greens and a large blorb of dressing in the middle. Not only is there probably more dressing than I care for there, but because the serving bowl is so small I don't even have room to toss in the dressing myself without having greens flying everywhere.
So I order the dressing on the side so I can "work in" some dressing in a small area of the salad, then eat it....and then, having made room in the bowl/plate, add a little more dressing to another little area, work it in, eat, repeat until done. This way I make sure the dressing is distributed well, rather than having some poor leaves of lettuce drowning while some run around naked.
Marcia.
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When you describe your latest self-inflicted cooking injury as a cut to the finger, thinly sliced on an angle across the grain.
Marcia.
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Here's my Stupid Cooking Question, inspired by my pulling out all the green onions that somehow survived the winter and were starting to bloom:
Many recipes call for the "white part" only of green onions. Why? Is it just esthetics? And where does the white part begin? Are you just supposed to throw out the green part (which would be a waste in my eyes)?
I ask because once again I was tasting the "white part" and "green part" of some of this bounty that went into tonight's slaw, and I can't taste the difference. So I wondered if there was a reason that I'm missing.
I did warn you it was a stupid question
.Marcia.
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I love salads. The best salad is any salad made of greens picked fresh from the garden. Preferably topped with freshly picked tomato sliced on top, and maybe some freshly picked green onion and freshly picked cucumber. Sadly, since it's still too early to plant here in CO (it's snowing out right now), that's still a bit in the future.
I love Thai beef salad. I've seen different variations called different things at different restaurants: Crying Tiger Salad, Neua Num Tok, Waterfall Beef salad. Whatever it's called, it's strips of rare grilled beef over greens, cucumber, tomatoes, and red onions, with a chili/fish sauce/lime juice dressing intense enough to blow your head off. Fortunately, I like having my head removed in that manner, and I make something similar every couple of weeks or so.
Tuna salad. Not just the sandwich spread, but tuna in salads. Grilled or canned, I don't mind, tuna, like bacon bits, just seems to elevate a salad. A couple weeks ago while we were on vacation, I'd ordered a caesar salad with chicken on top, and the restaurant was out of chicken. (No, I don't know how they ran out of chicken. I was a little giggly on the wine by then.) So they served me the same salad with slices of rare grilled tuna at the same price. I won.
Wilted lettuce salad with hot bacon dressing. This always tastes like summer to me because it's what Mom did with all the lettuce that was about ready to bolt but had to be used NOW.
Just thought of Insalata Caprese...what a wonderful way to use up all those tomatoes that turn ripe at the same time. Or panzanella, with cubes of ciabatta.
Mmmm.
Marcia.
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One more for the chicken soup camp here
. But it specifically has to be Campbell's Chicken Noodle soup in the regular can - because that's what Mom used to feed us when we were sick. I think my body is now trained to feel better when it gets that distinctive taste.The soup is accompanied by peanut butter crackers - again, specifically Skippy Creamy on Premium Saltines or Ritz crackers - and again, because that's what Mom used to serve.
If we were really, REALLY sick, we got cinnamon sugar toast along with weak tea with milk and sugar.
When I'm on the way to recovery, it's out for Thai and Tom Kha Gai, like many others - with extra heat and lime juice. I wonder if it's the vitamin C in the lime that does the trick - with the help of the sinus-clearing spice.
Marcia.
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I just watched the last two battles for the second time, and caught much of the stuff I missed because I was cooking dinner while I watched the first time
. I wanted to write out my thoughts before going to sleep and losing them all.- There was entirely too much time spent on "recaps" and procedural stuff. I really wanted to fast forward through most of them - especially the ones before and after each commercial break. If they cut those in half, they could give at least another full minute to the judging and reactions (which is important for the reason below).
- I don't know if it's the editing or the judging itself, but they need to get more articulate people on the judging panel. What I realized is that instead of our eyes and ears, the judges are the noses and tongues of us schlubs out here in TV Land. The words of the judges are the only window we have as to how the dishes came out, and what they taste and smell like, and if they're crunchy or soft or difficult to eat or underdone.
I don't think I can stress the importance of the judges not only knowing about food and having somewhat experienced (as opposed to sophisticated) palates, but also being able to describe what they are experiencing accurately and quickly in the sound bites allotted. No judge is perfect, but I learned more from Jeffrey Steingarten and Ted Allen than any other judges, and would like to see them in future episodes. (Ok, I hope they also invite Kishi sometime, too.) If giving the judges crib sheets with suggestions about what to consider, what to taste for, what kinds of questions to answer with their comments, and good adjectives to use is what's necessary, go for it.
- The more I hear the theme music, the more I like it. It's bold without being bombastic, dramatic without being melodramatic. Music was always an important part of ICJ, and I'm pleased with how it's being incorporated in ICA.
- I also like the chefs describing their dishes and answering questions about the effects they were going for.
- And I like the fact that The Chairman dresses markedly less flamboyantly.
- And I like the fact that they refer to the assistants by name, such as "Chef So And So". Using their names and the title gives them the respect I believe they deserve.
- The floor reporter is annoying. Very annoying. His comments aren't particularly useful and I'm not convinced he knows much about food. I'm not sure what to do about that. Maybe make him the theme ingredient?
.- And I still want to see Battle Wonder Bread some day
.Marcia.
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The popcorn that somehow managed to soak up more than its fair share of butter - a friend dubbed them "little yellow creations" round about 4th grade, and that's what they've been ever since.
The little cap of crispy stuffing that forms right at the top of the turkey cavity and always comes off in one delicious piece. I stole that for years from the family's turkeys.
The hot, crisp turkey skin over the breast when it's done roasting and all the butter shoved under the skin has melted. I don't like it at all if it's cooled some - it gets gummy and rubbery. But in those first few moments, every dietary recommendation can be damned, heaven is mine.
Licking the beaters after making whipped cream or cake batter or something else good and gooey. It just tastes better than the rest.
The malted milk balls that somehow get a hole in them, so they sort of collapse on themselves, and get all chewy and dense. I know some people don't like them, but they're treats to me.
The middle of a sandwich. I still don't like bread crusts as much as the center, so I eat my sandwich halves around the edges first, then have several perfect bites at the end, saving the the best for last. (Even though I like ciabatta crust, I still like the center more.)
The yolk of the hard boiled egg.
The leftover bits of pie crust dough, rolled thin, buttered, coated with cinnamon sugar, and baked until bubbly. I can take or leave pie, but those cooked leftovers were wonderful.
My family makes a cookie called "toffee squares" (straight out of the Betty Crocker cookbook). The dough is spread on a pan, then topped and cut into squares. Because the flat dough piece is never exactly rectangular, there are always wonderful darker edges to nibble on. Maybe they were better because we could eat them all, while the perfect little square cookies were saved for "company".
Marcia.
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Assuming we can give some spoilerish info, since it's over now, here's my first impressions:
- I agree that Alton needs someone to talk to. The guy on the floor was pretty useless. I like Alton's commentary for the most part, but at times, he seemed to be waiting for someone, ANYONE else to say something.
- I also agree, it needs the studio audience. It felt a little sterile.
- I like the Chairman, and how he was a little more involved there.
- I didn't like the outcome of the battle, but then, that's how I feel about MOST Iron Chef shows, so maybe that's a plus?
- When they were showing the ingredients in the "Making of" show before the battle, I was quite pleased to notice that they had chosen many of the same brands that are in my pantry right now. I don't know if it means I chose well or they chose poorly, but I was pleased
.- I really would have liked to have seen the breakdown of the voting, not just the final results. I think how the judges awarded points is very interesting.
- On the whole, it reminds me of some of the earlier Iron Chef shows we're getting now, before they were all comfortable in their roles. It's a little awkward, but frankly, it could have been worse. LOTS worse.
Marcia.
just another viewer.
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So we checked into a motel on the interstate and waited there until the next day - when the snow stopped. Do the milkmen deliver in weather like that? Robyn
I can only speak for our milkman, but he's NEVER missed a delivery. Never. Rain, snow, my being too lazy to shovel our front walk, the milk is always there Friday morning when we get up. I'm sorry to hear the weather was so bad when you were here. Hope the motel wasn't TOO bad!
And just to stay in topic, I'd also like to see diet proselytizing go away. Completely away. Far, far, far away. I never want to hear about someone's diet restrictions again unless I specifically ask about them. (And that is the only instance in which I offer my own.)
Marcia.
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Where do you live (I don't think I've lived in a place that had a milkman for over 40 years)? Robyn
Colorado Springs. I believe there are actually two dairies who deliver. In fact, the way they drum up business is they go door to door, giving out free half gallons of milk.
Marcia.
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I'm ready for these to go:
- roasted red pepper ANYTHING.
Oh no
. Roasted red pepper cream sauce on pasta - topped with sauteed scallops - is one of my favorite dishes. Will you give the roasted red peppers a reprieve because I'm using cream and pasta too (pretty please )? Robyn Ok, you can have them, as long as they're the ONLY dish on the menu with roasted red peppers. I'm sure I can find something else
.I'll take the sun dried tomatoes. I love them, trendy or not. I love tomatoes, period.
As for the milkman....we have one. Seriously. We get deliveries once a week. They deliver lots of other things, too, like eggs and heavy cream and bread, but the milk is from an in-state cooperative, and my husband (who likes milk more than I do) says it's the best he's tasted.
It's one of the few advantages of not living in a decent sized city.
Marcia.
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I'm ready for these to go:
- roasted red pepper ANYTHING.
- vertical food
- huge portions of mediocre food (quantity over quality)
- Starbucks
- restaurants where the decor is more important that the food
- reality TV
I'm hoping these come back:
- neighborhood coffee houses that stay open past 8 pm
- flourless chocolate cake
- wine coolers made with real wine (so I still have some pedestrian tastes)
- Hunan/Szechuan cuisine
- M&M Mint Royals
Marcia.
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The Frug was an important part of my ability to cook - mainly because he was the first person I ever watched cook on TV and thought "hey, I can do that". He didn't have the intimidating technique - I remember very clearly watching him chop and onion and thinking "hey, those pieces are NOT all the same size!" He threw in more garlic if he wanted it. And that resonated with me.
One of the dishes he made on TV that stuck with me was the avocado and chicken mousse. So when I finally had the resources to make it, I was really excited. Sadly, the recipe did not live up to the hype in my mind - it was rather bland overall, even though it had a nice texture.
I always figured that he had withdrawn from public life after the settlement.
Marcia.
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Care to post this recipe in http://www.RecipeGullet.com?
I'm pretty sure I've posted it here. I'm afraid it's not much of a "recipe", since it's more a "list of ingredients, adjust to taste", and pretty darned simple.
The big hit of the pot luck? A "Mexican" casserole made with shredded American cheese, canned green chilis, and cream of mushroom soup.Did they use cream cheese in it too?
I believe so. I remember it being remarkably unremarkable - not really offensive because there wasn't enough flavor to offend. Yes, of course I tried some
.And I love kale (there's a lovely fresh bunch in the fridge right now) and often use rutabagas. I liked sweetbreads the one time I had a chance to try them, and the tongue in a Thai "stew" was somewhat unexpected but rather tasty, but I just don't have the opportunity to try other offal much. I'd love to try the unpasteurized, runny, stinky cheeses sometime.
Marcia.
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Oh, boy, worst food gifts!
1. One of those two-pronged "temperature sensing" forks. Besides the fact it doesn't work, it pokes holes in the meat and lets all the juices out. Yeah, we tried it. Once. After that, went straight to Goodwill.
2. Citrus fruit. Now I like citrus fruit. In moderation. But year before last, my extended family took it into their collective heads that we needed fruit for Christmas. LOTS of fruit. By the time all was said and delivered, we had received at least 40 lbs of grapefruit, oranges, etc. We finally had to buy a juicer to try to save some of it before it all went bad - there are only two of us!
So last Christmas, I sent out the word that while we appreciated their generosity, please, could we not have quite so much citrus fruit?
We only got about 30 lbs. This year a lot of it went in the garbage, because we still haven't used all the frozen juice from the batch the year before! I still have high hopes for this year
.Best:
A heavy duty garlic press. I forget who made it, but this is literally the only press that's stood up to the job - no matter how I overload it, no matter how hard I press it, it's the garlic that gives, not the press.
Marcia.
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Cold Peanut Noodles
This is a recipe I used to take to potlucks quite often, and it usually disappeared quickly. I developed it from an amalgam of 3 or 4 noodle recipes, and tweaked to taste.
NOTE: these measurements are APPROXIMATE. They are only a place to start - they will probably requiring adjusting for taste.
- 1 lb spaghetti or other thin noodles
- 4 green onions, sliced thin
- 2 T sesame seeds, toasted
Dressing Ingredients:
- 1/2 c peanut butter (chunky or creamy)
- 1/4 c vinegar (white, rice, rice wine)
- 1 tsp chili oil
- 1/4 c soy sauce
- 1 T toasted sesame oil
- 1 tsp sugar
- water to thin
Optional Dressing Ingredients (but recommended):
- 1 T balsamic vinegar
- 1 clove garlic, pressed or minced
- 1 dash cayenne pepper
- 2 T Thai hot/sweet chili sauce
Cook the noodles according to package directions/personal taste. Drain and allow to cool.
Whisk together all other ingredients except sesame seeds and green onions to make a dressing. It takes awhile to work the peanut butter in, but eventually it should come out with a consistency like heavy cream. If it's too thick, add a little water. If it's too thin, add a little more peanut butter.
In a large bowl, toss together the spaghetti, dressing, green onions, and sesame seeds. Chill for several hours to allow the noodles to absorb the dressing, and tossing occasionally to coat the noodles with any extra dressing.
Serve cold or at room temperature, as is or topped with grilled chicken or roasted vegetables.
A note on the dressing: as I mentioned above, these are only measurements to start with. I generally adjust as taste as I go, since I'm looking for that balance of sweet/sour/salty/hot with a definite taste of peanut, a pleasant but not overwhelming kick of heat, and a nice tang of sour.
Keywords: Main Dish, Salad, Easy, Pasta
( RG953 )
- 1 lb spaghetti or other thin noodles
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Cold Peanut Noodles
This is a recipe I used to take to potlucks quite often, and it usually disappeared quickly. I developed it from an amalgam of 3 or 4 noodle recipes, and tweaked to taste.
NOTE: these measurements are APPROXIMATE. They are only a place to start - they will probably requiring adjusting for taste.
- 1 lb spaghetti or other thin noodles
- 4 green onions, sliced thin
- 2 T sesame seeds, toasted
Dressing Ingredients:
- 1/2 c peanut butter (chunky or creamy)
- 1/4 c vinegar (white, rice, rice wine)
- 1 tsp chili oil
- 1/4 c soy sauce
- 1 T toasted sesame oil
- 1 tsp sugar
- water to thin
Optional Dressing Ingredients (but recommended):
- 1 T balsamic vinegar
- 1 clove garlic, pressed or minced
- 1 dash cayenne pepper
- 2 T Thai hot/sweet chili sauce
Cook the noodles according to package directions/personal taste. Drain and allow to cool.
Whisk together all other ingredients except sesame seeds and green onions to make a dressing. It takes awhile to work the peanut butter in, but eventually it should come out with a consistency like heavy cream. If it's too thick, add a little water. If it's too thin, add a little more peanut butter.
In a large bowl, toss together the spaghetti, dressing, green onions, and sesame seeds. Chill for several hours to allow the noodles to absorb the dressing, and tossing occasionally to coat the noodles with any extra dressing.
Serve cold or at room temperature, as is or topped with grilled chicken or roasted vegetables.
A note on the dressing: as I mentioned above, these are only measurements to start with. I generally adjust as taste as I go, since I'm looking for that balance of sweet/sour/salty/hot with a definite taste of peanut, a pleasant but not overwhelming kick of heat, and a nice tang of sour.
Keywords: Main Dish, Salad, Easy, Pasta
( RG953 )
- 1 lb spaghetti or other thin noodles
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I have an example closer to home.
I lived in California in the Bay Area for about 10 years, and one of my favorite dishes to bring to a potluck was a cold noodle salad dressed with a peanut based dressing (made from an amalgam of three or four recipes), green onions, and sesame seeds. It was always VERY well received and vanished quickly.
We then moved to Colorado, I took a new job, and there was a potluck baby shower for one of my coworkers. So I decided to bring my noodle salad. It turned out great.
Almost no one touched it. A few brave souls tried a little, but I brought most of it home. My husband and I really enjoyed it for dinner that night.
The big hit of the pot luck? A "Mexican" casserole made with shredded American cheese, canned green chilis, and cream of mushroom soup.
Each to his own taste.
Marcia.
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About 6 months ago, I went on a reduced carb eating plan (as opposed to "low carb", like Atkins) on my doctor's advice, to manage a condition I didn't know I had. Believe me, I didn't WANT to do this, but the other alternatives didn't look particularly wonderful.
This has turned out to be a blessing in disguise. I realized that I'd become pretty darned lazy in my cooking, and being given this limitation turned out to be a spark to creativity. I've researched and made new recipes, sauces, side dishes (lots and LOTS of vegetables!), simply because I couldn't make my usual pasta and a sauce anymore.
And it wasn't all bad: I found that a lot of my favorite dishes were either in plan, or could be made so with very little tweaking.
When I finally told people about this state of affairs, most of them were terribly sorry, offering me gobs of sympathy about how limited my foods must be, and how awful it must be that I couldn't be a foodie anymore. I had to tell them thanks for the sympathy, but it's really not needed - we're eating better on all levels now than we have in years! (And eGullet is helping
)Oh, yeah, the eating plan is working medically speaking, too.
Marcia.
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Non-deveined shrimp.
Yes, I KNOW it's edible and I KNOW it won't hurt me but psychologically, I just cannot force myself to eat shrimp if I see even a bit of black. I've tried, and my throat physically refused to swallow it - and I realized that if I kept trying, it was going to come right back up anyway.
So I don't know if I won't eat any of the more exotic items mentioned in this thread, but I know my body absolutely refused to eat non-deveined shrimp.
But once that vein is gone, I eat 'em like beer nuts
.Marcia.
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What was your family food culture when you were growing up?
About as middle American as it gets. Roast for Sunday dinner, baked chicken, spaghetti with sauce from a jar and ground meat, grilled hamburgers and hot dogs in the summer. All accompanied by a starch and a vegetable (usually Bird's Eye frozen peas and carrots or "mixed vegetables", both of which I hate to this day). In the summer, virtually every dinner would be accompanied by a platter of sliced tomatoes and cucumber sticks - my parents had a large vegetable garden and it would produce accordingly.
My parents weren't (and still aren't) foodies - food tastes good, yes, but they're way more utilitarian about food than I am. We were fed well, and served balanced, nutritious meals, but they weren't in any way exciting.
Was meal time important?
Yes and no. We all ate together as a family until I was well into High School (my after school job sometimes had me eating early because I had to be at work at 6pm and that's when dinner time was). We talked about various things, but there wasn't a ritual, per se.
Dinner time became quite hellish when my sister and I were in our early teens - that's when the arguments would break out. We were adolescents, our hormones were carbonated, we didn't know any better.
Was cooking important?
Again, yes and no. My mother felt that feeding us well was important, but for most of her dishes, she was not an inspired or inventive cook. However, when she wanted to make something special, she was quite a good cook - she won the town pie contest one year for her cherry pie.
Cooking was not important to me until I left home, mainly due to my mother. Any time I'd try to cook something she'd nag the whole time how I was doing it wrong and to let her do it because she could do it "right". So I gave up.
What were the penalties for putting elbows on the table?
Incessant reminders to remove them.
Who cooked in the family?
Mom, most of the time. Dad cooked items on the grill in the summer, even if Mom cooked the rest of the meal - Mom NEVER grilled. And once in awhile, on Sunday nights, Dad would make pancakes or Western sandwiches (scrambled eggs with onions and bacon scrambled in on white toast or bread).
Were restaurant meals common, or for special occassions?
Special occasions. We weren't poor, but we had limitations. When I was young, we'd go out maybe once every couple of months, usually to IHOP, where I was allowed to have the Young People's Platter (no longer on the menu): one large plate covering pancake, sausage or bacon, one egg cooked any way you like it, and a face on the pancake made from halved maraschino cherries (yuck) and a half a pineapple ring.
I still remember when I was allowed to "graduate" to the cheese omelet, which is what my parents usually had.
Yes, when we went out, I was told basically what I could order. Sometimes it would be a couple of items to choose from, but I remember being told "you're having the hamburger" or whatever. I think this had a lot to do with the extremely tight budget.
As I got older, and things got a little less tight, we would order pizza once a month or so, or order Chinese Takeout. But we didn't get the exciting dishes, just the Chicken Chow Mein and egg rolls. Or, if they were being particularly adventurous, the beef with broccoli.
Did children have a "kiddy table" when guests were over?
Depended on the number of guests. If we could all fit around the old dining room table with both leaves in, we did. But when Thanksgiving came around and the whole family was there and we were feeding 18 people, out came the card table and that's where the kids sat.
I didn't like being at the kiddy table much. There are many pictures of me (every holiday had to be commemorated with pictures, especially of people at the table) looking very unhappy.
When did you get that first sip of wine?
Geez, I can't remember how old I was, but I was pretty young. Dad let me have a sip, and I thought it was THE nastiest stuff I'd ever tasted, possibly next to beer.
Of course, years later I realized that Dad had been drinking Catawba Pink, and yes, it WAS indeed among the nastiest wines I've ever tasted. Fortunately, I've discovered the world of good wines since then.
Was there a pre-meal prayer?
Only on holidays and possibly at Sunday dinner (midday meal).
Was there a rotating menu (e.g., meatloaf every Thursday)?
It wasn't quite that bad, but my Mom did have a rotating selection of main courses, all of which showed up on a pretty regular basis. I remember when she added "stir fry": sliced chicken breads, snap peas, water chestnuts, all in a cornstarch/chicken broth/very little soy sauce, cooked in her electric fry pan.
How much of your family culture is being replicated in your present-day family life?
Virtually none
. Seriously, my cooking is about as far away from my childhood eating patterns as possible. About all that I make that's the same is Mom's Deviled Eggs, Mom's Potato Salad and Mom's Meatloaf (because it makes fabulous sandwiches the next day). Ok, I also have a vegetable garden in the summer, but I grow cilantro, basil, and chilies along with the tomatoes and cucumbers.I'm a MUCH more adventurous cook. I like chilies and spices and trying new recipes, so even though I do make some of our favorites more often than others, they're definitely spaced between new experiments and ingredients. Even when I roast a turkey for a holiday, it's likely to have a new glaze and at least one different side dish than the last time I made it. I grill everything that isn't nailed down, especially in the summer.
Part of the reason is that I read voraciously when I was growing up, and I knew there was a world of exotic foods out there, things like foie gras and chicken with tarragon sauce and pesto, and I really, REALLY wanted to try them and know what they tasted like. And when the chance finally came I ran with it, especially since I found out they were good
.Marcia.
Things People Inexplicably Love
in Food Traditions & Culture
Posted
You all have hit many of mine (who knew so many other people don't like gin), but there are a couple:
Squid. I don't care if it's fried or sauteed or sushi, I just don't like the taste. I was at a restaurant with several people who had one of the place's signature squid dishes, and were nearly swooning with pleasure. They said this was THE best squid they'd ever eaten. So I tried a piece. Yuck.
Raisins. I just don't get how people can eat these by the handful. I find the taste and texture just nasty.
Cherry anything. This includes and perhaps goes double for fresh cherries. There's something in the flavor that makes me gag. My family used to devour them by the pound in the summer, and I didn't even want to be near the carnage. Funny thing, though - they always said that I picked out the very best ones when I went shopping with my mother. I always picked them by color and touch.
Marcia.