> I am behind the DOS usage re-learning curve for a variety of reasons.
> I am thus reduced to lurking.

If this be lurking, make the most of it.

> In 1988, wondering about the value of having a machine that was both
> typewriter and filing cabinet, I developed some small skill using DOS
> on the computer I had at the time.  However, the neural pathways I
> developed as a result are currently quite overgrown and blocked.
> It'll be a while before I can stop cutting mental brush and start
> trotting back and forth with ease.

There is nothing shameful in blocked neural pathways, and
most of the obstacles can be powered through or at least
nudged aside with some persistence.

> While the chain saw is buzzing, I thought I would share two cocktail
> recipes that my father liked.  (He was fond of Southern Comfort in
> various amounts and contexts; Southern Comfort sours were a feature of
> birthday and holiday dinners.)

I wonder if he knew the stuff back when it had
whiskey in it.

> Northern Comfort (2 cocktails)
> Southern Soiree (2 cocktails)

But anything that keeps dollars out of the 
pocket of the great agribusiness giants is
fine with me, so tastealike recipes are
much appreciated.

> So happy to be on the cusp of real autumnal weather here in Western
> New York.  Got more than a taste of it this past weekend when my feral
> rescue tuxedo cat Mr. Jo managed to get out of the house and spend
> Saturday and Sunday romping with his cousins before wandering home
> Monday morning.
> I trotted around the block at 2 a.m. in sock feet shrieking his
> name like a banshee.  This just before taking a jaunt to do a couple
> of days of cabin camping at Ontario State Park (absolutely gorgeous
> treasure park).  Everything got sorted out, and I got some great walks
> among tall, waving trees . . . and a great filet mignon at a place
> called Cheap Charlie's in Bloomfield.
> Hope autumn wherever you are is lovely.

Mine is going to be down under with my traveling
companion, and it'll be springtime.

La vignarola
categories: Aussie, Roman, spring, vegetarian, starter
servings: 6 to 8

4 sm artichokes before choke has formed
- or leaves removed
1 lemon
200 g unshelled fresh peas
300 g unpodded broad beans
1 baby gem lettuce, or leaves trimmed
100 g green beans, trimmed, sliced 2 cm
4 asparagus spears, woody ends trimmed, sliced 3 cm
4 chard leaves, stems thinly sliced, leaves in thin strips
125 ml extra virgin olive oil, plus extra to serve
3 spring onions, thinly sliced
2 garlic cloves, finely chopped
2 green chillies, or to taste, seeded and finely chopped
sea salt and freshly ground black pepper
h - To serve
grated pecorino or parmesan
finely chopped chives and fennel tops
grilled polenta or crusty bread

Trim the artichokes, then thinly slice lengthways, placing 
the slices into a large bowl of water that's had the juice 
of the lemon squeezed into it.

Shell the peas and double pod the broad beans. Cut the 
lettuce into thin wedges from top to bottom.

Heat the olive oil in a medium frying pan over low heat. 
Lightly fry the spring onion, garlic and chilli until 
softened. Drain the artichokes well, then add to the pan 
with the peas and broad beans and add enough water to 
just cover. Once the water comes to the boil, add a 
couple of good pinches of salt and the green beans. 
Boil for 6 to 8 min. Add the asparagus, chard and 
lettuce wedges. Stir well and simmer for 15 min or until 
the lettuce is tender. If the water has evaporated too 
much just add a little more. There should be 2 to 3 Tb of
flavoursome juice when finished. It shouldn˙t be watery.

Check the seasoning, adding some pepper. Transfer to a 
serving bowl, drizzle with extra virgin olive oil, then 
scatter with grated cheese, chives and fennel tops. 
Serve by itself with crusty bread or grilled polenta. 

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