A lot of soul in Klezmer music.
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Get off my LAWN! "Grumpy Old Farts"
- Thread starter B-string
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I gave up eating corn chips. Way too hard on the mouth.
I'm telling you, the chips and salsa were good but they weren't good enough for all THAT.I guess you missed the warning label on the chip bag.
It does seem a teensy bit better this afternoon so I'm hoping maybe the saltwater and HP rinses are giving it a chance to heal, and the really sore spot that seems infected looks a wee bit better.
Will re-evaluate my need to speak to the doctor tomorrow morning, but in the meantime I'm now stocked up with yogurt, three different soups (tomato, broccoli cheese and noodle), cottage cheese, and some protein shakes. The broccoli cheese soup you'd think wouldn't be a good choice, but I eat that one a lot and I know that the broccoli is so overcooked in that can that it melts like butter in your mouth.
- Oct 22, 2015
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I'd probably avoid the tomato soup for a couple days; the acidity of it may not be too helpful in healing the sores, at least in how those sores may feel to you, anyway.
- Oct 22, 2015
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Working here on the first acorn squash of the year, baked in an obscene amount of butter, cinnamon, nutmeg and brown sugar.
Do you hear someone knocking on your door? Just how much is an obscene amount of butter, cinnamon, nutmeg and brown sugar?
Butternut squash soup here tonight, with chorizo. Also homemade soda bread.
I would love a squash soup with obscene amounts of butter, even though that butter might set of the pancreas again. Squash soup would be perfect for my food texture needs right now!
- Oct 22, 2015
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- I am an affiliate for Ari Cap.
The squash may have been the prize from the growers' market, unless you are Odin. For him it's the smoked beef bones. My prize is the garlic from the three ladies who raise mainly greens. They still had leeks Saturday but I took a pass this week. Used the garlic for prawns sauteed in butter and olive oil. So yeah a lot of butter. I'd say a good knob of butter for each acorn squash half. Added the brown sugar until it looked right to me. <shrug> I'm not really any help here, I cook by vibration. I've tried writing this stuff down for friends. And it's my observation it's a good idea to have a firm command of the basics, same as in any pursuit.
Been a while since I looked at McMansions. Kind of reminded me of Ugly Dress.com - Bridesmaid Dresses From Hell (which I haven't seen in a long time, but see its still there). A good guide, perhaps, in what never to wear in front of other humans, on or off stage.
This is why she keeps a Theremin by the stove.
I'm the same as a cook. A pinch here, a dab there, keep tasting and then decide what else it might need. I can't give you a recipe for anything I make as I've never measured anything in my life.
Does the heat from the stove play the theremin, or does the tone of the theremin control the temp of the stove?
- Oct 22, 2015
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Same, except I seldom taste as I cook.
I measure liquid, of course, made shrimp and grits the other night. And cheated with instant grits. I know. But grits .... Added the leek to the grits and I declare it completely edible in a theremin way.
I do some measuring, but don't always rely on it. I came up with a nice (shredded) carrot salad with mayo, red wine vinegar, and honey, but couldn't say in what proportions. I sometimes add pineapple chunks, but always throw in some dried cranberries. Good stuff, plus it helps me see in the dark. 
The only time I measure is the flour and liquids when I’m making bread or cake. Always some adjusted is required. Everything else is by intuition and taste. Soups are good for emptying the fridge. I don’t add salt.
- Oct 22, 2015
- 21,165
- 256,859
- Disclosures
- I am an affiliate for Ari Cap.
Nothing meant in not tasting as I cook. For me it's a matter of not spoiling my meal. Also don't use salt. And it's always interesting to observe what new guests do when I state I don't cook with salt. Doctors told me to quit with the salt before I was even 25, so I'm pretty used to a low salt diet. Also I find salt toughens things as they cook. YMMV However an anchovy used correctly will turn a dish, and never had a guest figure out that magic trick. And anchovies are much more readily available anywhere than garum. Used to be a pretty common ingredient, and for a long time.
The shrimp and grits sounds good, except for the grits. I've lived id Louisiana almost all of my life but I have never cared for grits. I'll take shrimp for any meal of the day, though.
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