>  ML> with used masks, gloves, etc.
> Probably most of it not bio-hazard contained either.

I'd guess pretty much none of it. I see them all
over the place discarded in the gutter. Not that
biohazard is a serious issue with the minute
concentration of pathogen likely to be active on 
the implements for more than a few minutes. We
are bizarrely overcautious in some ways and
bizarrely bold in others, and that inconsistency
is as much to blame for our strange infection
patterns as is anything else, science, politics,
genetic constitution, whatever.

> At the time we only had one strainer, and it wasn't suitable for use as
> a sifter. We've since added strainers, and Steve does use one as a
> sifter of the wheat kernels before running them thru the mill.

The key is improvisation.

>  ML> sponge (which should be regularly sanitized
>  ML> by a trip through the sauna anyway).
> Good idea; I need to remember to toss my sponges in more often. Most of
> the time for hand wash stuff I use a dish cloth--which does get changed
> out on a regular basis.

Dish cloths can also be sanitized in the machine,
though they'd be more likely to shred and do other
rude things. The wash machine is a good thing.

>  ML> Heck, that's just a spoon [g]
> Yes, but I found a silver ladle--adds a bit of class. (G)

We don't want food with good taste, we want food
that tastes good (apologies to Charlie the Tuna).

>  ML> might happen. It's people like that who
>  ML> need recipes and measuring cups.
> No wonder you kicked her out of the kitchen! OTOH, Steve would be
> persnickity percise. (G)

Which is fine with a couple caveats. One, speed
is sometimes more important than accuracy, and
counting every grain is not conducive to speed.

>  ML> > They do, to an extent, but I still try to avoid a lot of white
>  ML> sugars.
>  ML> As do I - but fail.
> I do better some days than others. Keeping stevia in the house is a
> help.

I just had an iced mocha with 200 Calories'
worth of sugar. It tasted good.

>  ML> Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
> I think I've got a copy of that floating around somewhere in the
> vicinity of my cook book shelves. (G)

Various of my haunts had the title, which is 
quite unremarkable except in its wide propagation,
like mosquitoes or cane toads, though it was early
in the appreciating the homespun cooking of our
immigration ancestors movement.

Peanut Mojhy
categories: Penn Dutch, dessert, candy, brittle
yield: 2 lb

2 oz butter
1 c brown sugar
1 c water
3/4 lb peanuts, shelled
1 c syrup or molasses

To the sugar, add the molasses and water. Boil until it 
hardens when dropped in cold water. Just before taking 
from the fire add the butter and the peanuts and mix well. 

Pennsylvania Dutch Cook Book - Fine Old Recipes, 
Culinary Arts Press, 1936