ness

I wandered in here because when a thread rolls over to 2 pages it's like lights and sirens to me. Very good point, Champ. When you blindly let 'what's legal' guide you, it's too easy to lose track of what's good or smart or best in the bigger picture. I don't like to get into the 'ethical' thing, because that implies working within some set of rules that aren't written down anywhere; you're setting yourself up for a pissin' match about what's ethical and what's not. It doesn't make for epic threads on OAF, but I personally think about 'morals' in these cases: what is right and wrong; the underlying principals that guide you in life. I've always looked at the law as the floor; the minimum. Beyond that it's morals. 'Don't mess stuff up for other people' is a pretty good, general-purpose moral that everybody should live by. I believe it was Pinocchio that said, "Let your conscience be your guide."

Now rps has to choose between a mean ol' internet bully and me, who just raised it to postage + $5.25!!!

You guys are a bunch of softies. rps -- I'll pay postage AND $5 for the reel

Haven't noticed them around here either. But I've been holed up inside for the better part of two weeks because of the rain..

Yep -- it's genetic. I got the gene.

Looks good -- I suppose I could pick the cilantro off of there Yes, I'm one of 'those'.

Nicely done, JD. Sorry to hear you lost a friend.

Whipped up a few jars of refrigerator pickles. I like those Kirby cucumbers they have at Wal-Mart.

You got a source for good tomatoes this time year?

You've mentioned this before, and I looked up the recipe. My gut feeling is -- BUTTER??? But -- I'm a firm believer in taking a chance every once in a while, or you get stuck in a rut. Hell -- I was eating bok choy last night!

Geez -- you and JD with the Confederates States thing. The war is over. You lost. Right prevailed. Lawrence has been rebuilt!

I almost don't want to post here anymore, because that internet bully JoeD just makes fun of it all. But he's not the boss of me! With all the produce coming in from the CSA, I'm scrambling around to figure out things to make. Not just to use it up, but to figure out new, good, even healthier, things to eat. Well, getting a big bunch of greens and other veggies thrown at you can be a little intimidating. I like salads, but I can only do so much. I turned to wilted lettuce to get some real meals out of it all, but kinda got tired of that too. So, I did a little research and it woke me up to the idea of stir frying. I've stir fired in the past, but it was typical stuff and kinda boring. A few times this last week I've got the wok going with a whole bunch of new stuff: kohlrabi, turnips, Asian greens, bok choy. I have really been enjoying it. Easy to prep, one wok, one cutting board. Easy to mix up the flavors if you get creative with the sauces. So, tonight it was chicken, bok choy, onion, kohlrabi, water chestnuts, bamboo shoots, and some stuff I'm forgetting. Sauce was soy sauce, oyster sauce, chili sauce, sherry -- in about equal proportions -- with a little rice wine vinegar and some cornstarch worked in. This was awfully tasty. Threw it on top of some minute rice.

Dude, you're way later. 'Those that fail to learn from history are doomed to repeat it.' Some smart guy

Hot darn, we got us a good old fashioned Ozark Anglers pissin' match!! Yee haw!

My family all want the sauce on top like that. Me, I put some in a bowl with the pasta and toss it. Lots of times I'll add a little pasta water, maybe some oil, or Parmesan cheese. I always carry up the rear on pasta night.

Cooking for the family means I go to the jar. Usually Prego traditional that I water down a little. Their favorite way is with meatballs that are beef, with some breadcrumbs, salt and parsley. Browned, drained and added to the sauce. Chunks of tomato are not acceptable. Now for me, I'll do whole canned San Marzanos crushed by hand, with juice, a big splash of olive oil, a little white wine, pretty big dose of crushed garlic, pinch of sugar and some red pepper flakes. High heat to reduce it down, tighten up the tomatoes, take the edge off the garlic, burn off the alcohol, etc. Salt and extra virgin olive oil to finish. I'll do this with shrimp sometimes. Also love a vodka cream sauce on penne pasta.

Here's a story from NPR in 2004 regarding Drey.

My baby boys are 19, daughter is 23. Between work and home obligations, and making it a priority to do family vacations every summer while they were growing up, I haven't really had the opportunity to do a dream fishing trip. Sure, I worked in some fishing on our vacations, but it was always a minor part of the trip. This is the first summer we're not doing a family vacation in I don't know how long, so I'm gonna get to do a trip out west with one of my sons. I wouldn't change a thing about how we did it, but I'm feeling pretty good about the future.

Dang that looks good! We've all been conditioned to leave the 'fatty' legs and thighs behind in favor of the breasts. Problem--all the chicken flavor is lost. Here's to kegs and thighs!

Ciabatta has an interesting back story. It's not some centuries old bread, it's something an Italian baker dreamed up in the 1980s when everybody was buying French baguettes and passing on his Italian bread. It's got a great, airy crumb and a moderately chewy crust. It takes some skill to make, because you need a very wet dough to get the large holes, and that's not easy to work with. We've had an excellent substitute in the stores the last few years. Not sure how available these are. 'Take and bake' breads are not quite fully cooked. They need a few minutes in the oven at home to finish. I really like the offerings from http://www.newfrenchbakery.com

(See how I left that last sentence just hanging out there? Shush, don't move. This is how we draw JoeD out of his lair)

I've come to believe baking is a cooking skill all to itself. Reading a recipe isn't enough; knowing the technique is not enough. The best seem to do it by feel. I wish I had enough time to develop a feel.

I loved fishing with my boys when they were young, but there was something extra special about fishing with my baby girl (who's an Emily too). Good on you!

Wow -- what an interesting story, and what a great guy. I had never heard of him before. Thanks for sharing.

Heck, it's just ol' JoeD. He comes to every once in a while, types a wild tirade, then falls back asleep. Helps keep things interesting around here.