Easter Eggs

On Tue, 26 Apr 2011 10:37:27 +0100, Janet wrote:


That's exactly what restaurants in the US say, but in 99.9% of cases
it's doctored canned and I'm sure it's no different at your
restaurants... soup du jour is based on previous days entrees, soup is
how they use up LOs, no different than from-scratch home cooking.
 
Omelet wrote:

There is no brush or trash piles. There never was. I do not deal with it.
That's what Terminix is for.

They now come around quarterly. Used to be monthly. One tried to get into
the house. Then one did get into the garage but that was during the winter
two years ago and because husband left the door open. It died in the wall
somewhere. We never did find it. The stench was horrid. I do not want
that to happen again. No more food storage in the garage except for canned
things.

The problem happened here when they tore down some old farms. I guess
that's where the rats were living and they moved up this way.

My husband had to replace some insulation under the house. I don't think
she was so much trying to get in as she was collecting things for her nest.
Exterminator said it looked like a mole dug a hole almost to the house and
the rat just finished it. We also had a strawberry patch. That's where
they lived. Husband ripped all the berries out.

Yard is very clean. We have a gardener.
 
oh my, we make soup so often and so many differifferent ways this is called
"adventure" soup at our house, we also have "adventure" stir fry...

when frig is too full and/or we don't have time or energy to make a fres
meal, since we almost have stock, veggies and some kind of meat, we
scrutinize it all and make it... what is put in pot is broth to simmer, then
dicing as we go putting in as we dice.

then taste and spice... Lee
"sf" wrote in message
news:[email protected]...
 
On Mon, 25 Apr 2011 18:13:33 -0500, Melba's Jammin'
wrote:


Couldn't they be wet polished with the fine grit emery paper that auto
body and machine shops use? Would you believe I once used the #600
wet and dry to polish my big brass balls to a mirror finish, all three
of them, for a pawn shop... whadya think? hehe
http://www.progresstool.com/cat_paper.cfm
 
sf wrote:

I have almost always done that for my daughter at restaurants because...
Kids meals are usually some kind of fried food with a side of fried food.
Not what I want her to eat! Yes there are a few places that do kid's meals
that are healthy.

Her dad eats a lot and would almost always eat whatever she didn't. If he
wasn't along, then she and I would split a meal. And sometimes we couldn't
even finish that. When we lived in Alameda, the restaurants around there
and in Oakland seemed to serve horridly large portions.
 
projectile vomit chick wrote:


I have a very difficult time imagining how Julie ever had a
daughter... can you imagine someone so picky and afflicted with
dislikes ever swaping spit let alone becoming impregnated and then
going through child birth... daughter has to be adopted... or at the
very least a product of a turkey baster. hehe
 
by monitoring your physical reactions to foods that bother you you
eventually learn what you can/can't eat... there was a very dark time when
mushrooms and cheese were totally off the menu for two years, now being
careful i can enjoy them in small amounts and occasionally,

rice flour is just wonderful for soups and sauces.

Lee
"Omelet" wrote in message
news:o[email protected]...
 
In article , Brooklyn1 says...

Under UK FSA definitions, food sold commercially and described as
"fresh" can't contain canned ingredients; and the term ?home-made? means
a recipe prepared on the premises from primary ingredients.

Janet.
 
On Tue, 26 Apr 2011 12:07:33 -0500, "Storrmmee"
wrote:


I've found lots of information that disagrees with what you've said.
I've read in many places that rattlesnake meat has the venom in the
meat itself and can cause a reaction if it enters the bloodstream via
a sore in the mouth, a decayed tooth or a tear in the digestive tract.
I have no idea if this information is true or not, but I certainly
won't be trying it.

Quotes:

Rattlesnake meat ? whether consumed as a delicacy or as a novelty ?
should never be eaten raw, even when offered dried. Raw rattlesnake
meat carries rare, yet potentially deadly parasites and has been
documented to infect humans with salmonella bacteria so thorough
cooking is imperative.

Pentastomiasis is also known as tongue worm infestation. The parasites
live in the respiratory tract of snakes and other reptiles.

Rattlesnake meat in South America has been linked several times with
severe strains of salmonella, which grows in the snake's gut. This
bacteria is neutralized by proper handling and by cooking.

Snakes, like other animals, may also contain parasites and other
infections that can be transmitted to humans, which can also be
neutralized by proper handling, freezing, and thorough cooking.

Snake venom must enter the blood stream to pose any danger to people,
so there are no concerns about poisoning from eating most snakes.

Snake meat is relatively low in fat and calories, high in protein and
some consider it a rising star in the food industry. However, like any
type of meat, it should be prepared and cooked carefully to ensure it
does not result in infection or food poisoning.
 
>"Landon" wrote in message

On Tue, 26 Apr 2011 12:22:50 -0500, "Storrmmee"
wrote:



I discussed both my toaster oven and rotisserie, so I'm not sure which
one you mean, but the rotisserie is a Sunbeam Model: 4785 and the
toaster oven is a Sunbeam "Oster" Model 6238.

The rotisserie is one of my favorite appliances. Its not hard to clean
and cooks whole chicken and Cornish hens to a perfect doneness and
appearance. It's awesome for grilling potatoes and veggies also, in
the chromed tray that comes with it.
 
On Tue, 26 Apr 2011 01:13:05 -0500, Omelet
wrote:


There are many restaurants in NYC that the Yuppies patronize because
they serve large enough portions that's there's enough for a brown bag
lunch or dinner the next day... some eateries actually specialize in
that service, they wrap up the LOs very nicely too. For a lot of
people who live and/or work in NYC money is not a big issue, time is.
 
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