Pickles

But that's how so many damn restaurants seem to think we like them!

toothpaste? Orange juice, too. Don't like that taste of bacon and OJ. And OJ and toothpaste...pretty nasty as well. ---- Food and Lavender --seems like it would be too perfumey, but it works so well with lamb and stews with Herbes De Provence I add black pepper to just about all my sliced fruits When I was a young lass, I only drank apricot sours, and I would gross out my father when I (habitually) ordered french onion soup at our favorite restaurant and sat happily sipping alternately from soup and coctail. I liked salty and sweet...and still do. Didn't seem disgusting to me at all.

The Ham and Cheese on Amtrack was always my favorite. I really don't snack at all on the road, and I can't drink too much due to my "TB." That's "tiny bladder." I always chew plenty of Eclipse Spearmint gum, however. I've bought plenty of that at gas stations while filling 'er up.

We have a deep freeze in my mother's cellar still full of Downy Flake Frozen Waffle Packages that my mom bought in 1969. There was a sale. $.10 a package. She won't let anyone remove the freezer...(long story...people with mentally ill parents can relate...) but about a year ago, my sister and I decided to have a look-see at the waffles one night when we were a little bit drunk. They'd disintegrated! All the packages were practically empty!!

A watery quiche can result from not cooking your vegetables dry enough. You really need to saute/étouffée your zuchhini and evap all that ooze. I am not fond of this vegetable as a rule, but a couple days ago a neighbor gave me some and I decided to slice them in half, then in quarters, sprinkle with olive oil, garlic and oregano and microwave the chunks, covered for about 8 minutes. I let them stand so they came to room temperature and grated some parmesan on 'em. The texture was amazing. All fluffy inside and the zucchini had flavor as well. I plan to cook it like this a lot this summer. I also slice them thinly and make bread and butter pickles with tons of fresh dill and garlic. I keep a jar in the fridge to pad out salads when I am dieting.

We got a new bakery here in my town a couple months ago. But...it caters to pets. The only other is a very hoity-toity, overpriced French bakery that produces totally tasteless, lardy-iced cakes and deadly sweet cheesecakes and cookies. It's won awards locally. They could SURE use some competition...in the human category.

Thanks for emailing them, Rachel. They really didn't answer the question as to who is actually purchasing this "Eckerd Product" in their stores. I will try to get in there this week, and ask a pharmacist. Maybe (s)he will know. When I get curious about something, I am pain in the ass.

I wouldn't buy a car without checking under the hood, and I surely wouldn't plonk a dozen eggs in my cart without checking them, either. And I just don't peer in...I wiggle 'em around to make sure they're not cracked and leaking. That takes about 10 seconds. Not enough time to do any "damage" to the eggs at all. And by the way, Land O' Lakes eggs are usually eggcellent because they're packaged in heavy plastic carton. I would feel relatively confident not checking these eggs, but I do so anyway. Most Europeans would laugh at us for refrigerating eggs in the first place! Edited to add...when my Mom was little, she and my Nana or Granny would walk alongside the perimeters of local "free range" chicken farm (they knew the owners..) and take the eggs that were lying (laying? ) along side the fences where the chickens had wandered. Who KNOWS how long they'd been there! Mom's still here. Nana and Granny died in their late 80's.

What a cat-astrophe! Seriously....that sounds nasty. I had a pal who did likewise to the tip of her thumb, and she just scraped it off the cutting board and into the trash.

I get a lotta funny looks when I need more than two cantalopes.....

Oh dear...I remember doing that! I imagine the balsamic would have been a lot less toxic to our livers!

Interesting. I've never seen it done, and never tried it myself. I can't imagine fish treated in that manner. Maybe meats, but not fish. I will HAVE to try this now.

Right! I hate when there are no bags put where I need them. I am not into bundling oranges in my flipped-up skirt and waddling to the check-out.

I have never heard of freezing fish in water in bags. Interesting. I would surely cook and eat them after 3-4 months. But 3-4 YEARS? No. I'd ask what took you so long to find them, but I am afraid of the answer. Seriously...salmon isn't that expensive anymore. Buy some fresh already.

Oddly, neither would I. Even though I know it's pure o/o. Just unappetizing. It would be like making a Johnson's Baby Oil and Balsamic Vinaigrette!

Okeeee...have no idea what that means, either. *hangs head in shame*

How about a basic, good quality Swiss Army knife? And with it, you get other handy tools. Like a corkscrew.

"Grokked"? What does that word mean? I tried to allow for typo and nothing computes....

No matter where I serve my guests, they seem to like my kitchen best. A favorite: Fish, to taste right, must swim three times -- in water, in butter and in wine. Polish Proverb Another: “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” Doug Larson And... "A crust eaten in peace is better than a banquet partaken in anxiety." Aesop One more for now: Never eat yellow snow! from Peanuts, I think?

Bagel-cutting on Easter Sunday 1979. Deep cut and subsequent scar on fleshy palm side of thumb from holding bagel flat with left hand and sawing away with the right like an idiot. No bandages in the house. Mom runs to Jewish neighbor's house...where Mrs. Goldman said that's what I get for eating bagels on Easter! (She was kidding...) Various other small scars from grease spatters and cuts on left fingers. That's left hand...not fingers that are left!

I used to eat raw pie dough, too. But all the above suggestions about little jam filled tarts and savory snacks (add some parmesan...roll into straws and bake) we did, and still do with the scraps.

I can. They're very light, and presumably, they smell good; that why. And there are pastries called "Nun's Breasts" and "Nun's Tummies" as well. Chapter Header for this book in my collection: Lady Fingers & Nuns Tummies:A Lighthearted Look At How Foods Got Their Names. Martha Barnette: Angel's Hair, Devil's Droppings, Nun's Tummies, and Monk's Balls.

In Tyler Florence's case, I'd have just hit the "mute" button.

That was a great article. That sure was a HELL of a lot of food, though.... And now..for a joke: A nun was travelling in very poor weather, and needed a place to ride out a storm. She came to a monastery, where the resident brothers took her in, and gave her some dry clothes, a bed, and a hot meal of the best fish and chips the nun had ever tasted. She asked politely if she might meet the the brothers who made the meal. The abbot escorted the nun to the kitchen, where two brothers were hard at work. They each greeted with a smile. The nun smiled in return, and asked, "Are you the two brothers who made this evening's repast?" "Yes," they said in unison. The first then said: "I am Brother Arthur, the fish friar." The other grinned very broadly, then declared: "And I am Brother Alvin, the chip monk." ----- *runs and hides*

I was surprised to see that olive oil is an ingredient in my Dove skin toner!