> > A way to fix the pasteurization issue would be to
> > add a touch of active yeast, preferably brewers',
> > but perhaps any.
> I've thought of that, but my mother would see it bubbling and pour it down
> the sink. :-( 

One could put up a note: 

Do not pour this down the sink,
it's much better than you think.
If you do you'll be a fink, and
I'll kick up a great big stink.

> > The last time I drove a car for a measurable 
> > distance was 1968. There were moments, now that I 
> > recall, when I got behind the wheel to help get a 
> > vehicle out of a snowdrift, for example, up through 
> > the '70s.
> I don't usually push it more than 25 miles at a clip myself these days. 

I may not have driven 25 miles in my entire life.

> > > The aloe in the real thing ought not.  The glycerin... not so sure. 
> > I figure that if it prevents damage to your tissues,
> > it might well prevent damage to other things, too.
> It's certainly a possibility.

I'd think a certainty.

> > > > to a woman 40 years younger.
> > > At that point I guess he figured if it was a mistake he wouldn't be around
> > > long enough to find out!
> > They were inseparable, so the story goes, for a
> > decade plus, but that might have been because he
> > couldn't hobble away fast enough.
> I'm betting he wasn't trying too hard either.

I didn't know either of the parties and have not 
heard any scuttlebutt about the relationship. The
similar May-December marriage of the Casals was
by all accounts a success.

> > > It just turns me mildly green.  
> > Mildly green is preferable to many other city smells.
> Unless it's mold.

Um, you been in a city lately?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jewish "Corn" Bread (1 of 2)
 Categories: Jewish, Breads
   Servings: 2

  1 1/2 c  Water, warm (110F)
      1 pk Yeast, dry
    1/2 ts Sugar
      4 ts Salt
      3 c  Rye sourdough starter
           Measured after stirring down
           At room temperature.
      2 c  Flour, gluten
  3 1/2 c  Flour, all-purpose or as
           Needed.
           Cornmeal (for sprinkling
           The baking sheets)
           GLAZE:
      1    Egg white beaten with 2 tbs
           Water.
           OPTIONAL TOPPING:
      2 ts Chernushka (black caraway)
           Seeds.

  You can buy chernushka "black caraway" in some health food stores or from
  mail-order. They are nothing like the familiar caraway seeds. This bread
is
  a New York specialty, usually made in bakeries.

  1.  Combine 1/2 cup of the warm water, the yeast and sugar and let stand
  until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the
  remaining warm water in a mixing bowl. Mix in the sourdough starter, then
  the yeast mixture, then the gluten flour and 2 cups of the all-purpose
  flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading
  surface and turn the dough out onto it. Knead, adding more flour if
  necessary to make a soft dough that will hold its shape. Do not
overknead..
  the dough should be only slightly elastic, even a bit sticky. 4. Form the
  dough into a ball and put in an ungreased bowl; cover with plastic, and
let
  rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto
a
  lightly flour surface and knead it a few strokes to expel air. Cover with
a
  towel and let rest for 15 minutes. 6. Divide the dough in half. Form each
  half into a loaf by flattening in to an inch-thick oval about 12 inches
  long, then rolling it up from one long side. Pinch the seam closed. Shape
  the ends of the oval loaves neatly and plce them on two cornmeal-dusted
  baking sheets, seam down. Cover with towels and let rise until
  "three-quarters proofed," or not fully doubled.

MMMMM