the wikipedia entry for 'prunella' (one 'n') says 'The mildly bitter leaves
are also good as salad greens,' along with folk medicinal uses:
<[link])>
...but from your o.p., it seems you have dried.
your pal,
blake

Maybe he should smoke it!

I met the nicest folks from Boston Mountain Rural Health Center in
2006. We were part of a Robert Wood Johnson Foundation grant program
on "patient-directed healthcare". Meetings in San Diego, Atlanta and
Miami. Hard work, steep learning curve, lots of fun, and expenses
paid.
Lynn in Fargo

In article <Xns9B0849498C725123m0987hyt.. .@69.16.185.250>,
Yes, the Ozark lakes are great. I presume your mom and brother were on
Lake of the Ozarks. The SO and I drove through there a couple of summers
ago and then wandered along the Missouri river toward St. Louis through
the wine country (the Missouri Weinstraße? (Well we passed a bunch of

On Wed, 27 Aug 2008 21:13:04 -0600, Gloria P <gpues...@comcast.net>
wrote:
Thank you gloria. I was nice to enjoy them again.
kokol
There is no love more sincere than the love of food
George Bernard Shaw
[link]
updated 8/27

On Thu, 28 Aug 2008 08:57:07 -0400, "jmcquown" <j_mcqu...@comcast.net>
wrote:
Thank you Jill. I only wish I had room, even for a small collection.
koko
There is no love more sincere than the love of food
George Bernard Shaw
[link]
updated 8/27

Thank you rose. African violets are certainly showcased in tea cups.
koko
There is no love more sincere than the love of food
George Bernard Shaw
[link]
updated 8/27

I do! I have my grandma's collection, and I even have one with feet,
like yours. I think I only have about a dozen, but my favorite one is
black with roses on it- they are all pretty, tho. The painting is so
delicate! Are those all yours? That's a lot of cups!

i think that's a different kind of informal ceremony.
your pal,
blake

as i understand it, most of the issues involved with thawing/refreezing
meat are texture issues, not actual food safety issues. but i'm no expert.
your pal,
blake

"ChattyCathy" wrote
Welcome! Grin, and everyone brings a little something to these affairs. We
used to do them every warm Saturday if it didnt rain. Group of 3-4
families, might be 5-6 some weeks. (Most were retired with kids grown, but a
few kids). One week we'd have 10, another we'd have 30.

i have heard at least one person refer to 'cork wine,' i.e. wine that
didn't have a screw-on cap, making it a somewhat exotic item for this
person.
your pal,
wild irish rose

On Thu 28 Aug 2008 06:34:32a, Giusi told us...
Franky, Giusi, I don't give a damn what other people do. I personally
would not take it as an afront and would view it as a kind gesture and the
generosity of the guest. I am not and will not be cooking in a foreign
country, so that is a non-issue for me. However, we often have large

nuts. i don't even own a tie anymore.
i do have a priest's collar, though, for when i do on-the-spot annulments
(a very popular service at parties). do you think that would be o.k.?
your pal,
blake

i don't care what the rest of the girls say, i think you're sweet.
your pal,
blake

well, then it's partially up to you. maybe you could go halfies on
cleanup?
well, crisis averted! temporarily.
your pal,
blake

i hope the bones are thrown on the floor for the delectation of the dogs.
your pal,
blake

except as an occasional snack. and even then, i think they prefer poodles.
your pal,
albert

ChattyCathy wrote on Thu, 28 Aug 2008 17:46:31 +0200:
Thanks, I don't see a marker for me but I'm certainly willing and enough
of my address is in my sig. Do I need to take any further action?

Indeed, we have had that for a long time. I am trying to remember who set
it up, can you remember Serene?

According to the text at the link above, it was Christine.
Serene

It's one of those DIY things, James. Just 'zoom in' to where you live
and then 'click' on where you would like your marker to be. It will
then bring up the "Place a marker" box. All you have to do is fill in
your name, choose an icon and hit the "Place!" button. AFAIAA, the
message/link/photo fields are optional.

James,
Christine Dabney set up an RFC'ers map for us a while back; I have a
link to her map on the RFC site, but here it is if you're interested:
[link]

We have one of those already: [link]
Serene

<snort>
your pal,
blake

Ahem. Don't you think it's time you two 'got a room'?

Roasted garlic? I've done it. I add it at the "beep".
-Tracy

This is a great opportunity for you to learn about a useful thing
called a "search engine." In the address space on your browser type
in <google.com>. On that page you will see a place, the "search box",
to type in what you're looking for. Go ahead and type in <gazpachi
salad>. Then on the page that next comes up you will find many places

LOL!.....

On Wed, 27 Aug 2008 15:25:30 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:
Bob mentioned the juniper berries. I made Choucroute garnie with gin
and it was very good.
Lou

"blake murphy" <blakepmNOTT...@verizon.net> ha scritto nel messaggio
<[link]>
I actually did once, decades ago. It was put into a heatproof bowl and that
inside the duck which was steamed on a rack for some time. It was very ugly
looking when done, I recall, and I quickly daubed it with soy sauce so it

I'll be glad to save you from the evils of Boodles. It's hard to find in my
neck of the woods.
nb

Uh, that is embarassing. Sorry about that. Here is the recipe again.
1/2 head red cabbage
1 head greed or savoy cabbage
1/2 bunch cilantro
1 cup green onions, chopped
1/2 cup rice-wine vinegar
1/4 cup sesame oil
1/4 cup honey
2 Tbs. sugar
1/2 Tbs. Chinese Five-Spice powder
1/4 cup sesame seeds, toasted

Gotta disagree with you on this one, Shel. My worst roast has always been
better than the best mega-dreck on the grocer's shelf. The only exception
was when I roasted 2 yr old beans. Ick. Green does not keep forever, as
some would have you belive.
nb

notbob wrote on Thu, 28 Aug 2008 15:24:26 GMT:
There is a limit to how much work I am willing to do for very little
effect. I do grind my own coffee beans, bought vacuum sealed and kept in
the freezer but roasting my own is *out*. Frozen beans don't need
defrosting before grinding.

Finally. Someone else to spread the coffee gospel. Tell 'em, Mark. I'm
talked out. ;)
nb

Dark is not a varietal, but a length of roast. Any bean can be roasted dark,
but a good coffee is roasted to bring out the best qualities of that
particular variety of bean. A good Columbian should not be roasted dark.
nb

++++++++++++++++++++++++++++++ ++++++++++
That's stupid! But actually. nobody understands Jews . . . even other
Jews!
Lynn in Fargo
Joining Alan in his fight against Limp Latkes

On Thu, 28 Aug 2008 08:08:52 -0700 (PDT), Lynn from Fargo
snippage
Was that a loud clap of thunder I just heard? ;-)
koko
There is no love more sincere than the love of food
George Bernard Shaw
[link]
updated 8/27

On Thu 28 Aug 2008 08:08:52a, Lynn from Fargo told us...
Jewi
LOL! OMG, Kravitz!

I heard Mary Anne had joined Jenny Craig and lost like 300lbs.
Does anyone know if that's true?

It isn't gibberish! Want me to translate?
He said "If you look at my past posts, you'll see I have always taken great
care to be grammatically correct. I've recently come to the conclusion the
pain in my right arm is carpal tunnel. Sorry if my new style inconveniences
you."
Find a kid to text you on a regular basis and you'll pick it up in no time!

"notbob" wrote
notbob, is it affecting your hands and 'like' carpal tunnel but numb along
thumb and palm below it with possibly first 2 fingers affected on the
underside and sides? My be affecting just one hand and not the other or
could be both? On onset shoulder pain and elbow then after much time,

Congrats, nb!
Not such good news.
Help us...
Please keep us posted, I'll get my son to translate when necessary.

"Ms P" wrote
Snicker yes, and sudden onset of carpal tunnel isnt how it works. There are
other things with rapid onset (treatable, not talking cancer etc) that can
be percieved by many as carpal tunnel. I was treated for carpal tunnel and
tested several times (no surgery). It was not carpal tunnel at all. Sadly

i too was wondering whether there was a txt-to-english translator.
yr pl,
blk

Turns out I don't really have carpel tunnel. It's something else. So, I'll
be typing as best I can. OTOH, since several of you are above being
bothered by someone with an physical affliction that inconveniences you,
please continue to ignore me. You'll not be missed.
nb

Hello All!
Evan Kirshenbaum has set up a map of alt.usage.english participants:
[link]
Something like that might appeal to people here. Perhaps Chatty Cathy is
a possible organizer.

Good morning/afternoon/evening;
I like to use the bread machine to make bread specifically for croutons.
I use the French bread setting because of the crust.
After the loaf has cooled I simply use an electric knife to cube the bread.
Since the paddle beats everything I add to death if I add it at the

"notbob"
I have a bad habit of over deleting by accident so if you reply to me and
dont get an answer, I messed up. My email is not grunged though and if you
want to email me, feel free!

A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them! To make the guacamole I use 2 or 3 ripe , 2 or 3 ripe deseeded and a couple of deseeded , and I throw all this into a food processor with a handful of peeled and chopped and a good handful of . Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with and a good squeeze of . If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick. To fill the quesadillas you will need a couple of big handfuls of grated and/or , some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a and some all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of . You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want. Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, and a . PS You can also posh them up a bit using , , , or a selection of .