>  ML> Steroids!
> The good/the bad. I try to avoid them as much as possible but am
> currently on 40mg/once a week for 2 more weeks (total 4). Hoping to calm
> down the inflammation in my lungs. I know, they're supposedly the "good"
> steroids but even they can have nasty side effects.

Depending on the situation, all steroids can be
"good" or "bad." I try to avoid them, especially
currently, with my 20 mg a day prescription, but
Lilli is trying to get me to be compliant. I'd
rather be in pain.

>  ML> That's what public libraries are for - you get to
>  ML> read interesting stuff that you wouldn't be
>  ML> inclined to pay for or enrich the author.
> We used to hit up the public libraries a lot when the girls were younger
> but sort of drifted away from it as they got into high school. WF has
> remodeled theirs twice since we've been here; stopped by for a bit last
> year. It's really nice but I'm getting my books from other sources now.

Libraries, strikes me, are one of the pillars of
civilization, and their closure in these times is
one of the more unfortunate side effects.

>  ML> I find they clean less well, though they are more
>  ML> energy and resource efficient by a lot.
> We've found the one we have to do a good job, but we invested in one of
> the top rated brands/models.

Who made it?

>  ML> You can guess my feelings about elegance!
>  ML> Physical elegance anyway.
> I know, but some people put a lot of stock in it. Before we were
> married, Steve met a young man (I met him later), a Marine, who liked to
> judge restaurants by ambiance and quality of food. I don't think he ever
> found one that had both of them to the same degree of his satisfaction
> but it was fun to guess sometimes, "OK, how would S rate this?". We lost
> track of him after he was transferred to another base before we left the
> coastal NC area.

For me, it's 90% the food, and the rest of it is
relevant just insofar as the waiter's thumbs 
aren't in the gravy.

>  ML> it's always been a major factor, that and related
>  ML> alkaloids theobromine and theine.
> I'd try to force down a cup if I were having a bad asthma attack and
> didn't have my inhaler handy.

I should try that sometime - though my pO2
bottomed out at 99% (!), sometimes my lungs
don't feel all that great.

> I got the kids version as a birthday gift one year from a friend. It had
> some good things in, and a lot of stuff our family never was in to. My
> younger brother always wanted the snowman cake for his birthday,
> appropriate in January. One year my youngest sister (August birthday)
> requested it also, and mom made it. Nice thing about that book was not

No wonder you're not enthusiastic about coconut.

> having to go thru a lot of other "stuff" to get to where you wanted and
> the wire spiral binding, allowing it to lie flat.

True enough.

>  ML> that people even back then liked semi-homemade and salty.
> That was back when convenince things like mixes became popular as
> families grew. Moms were still mostly stay at home but liked the idea of
> only having to get together a few basic ingredients as opposed to a
> whole counter top full of stuff. Salt hadn't been "demonised" yet so a
> lot of it was used in cooking.

Yes, and the idea of making something that was
more or less from scratch without investing all
the time, I guess there was a bit of a draw.

>  ML> >  ML> Penn Dutch and similar historical ones were aimed
>  ML> >  ML> at people who had some idea of what bake in a quick
>  ML> >  ML> oven means.
>  ML> > Those that grew up cooking in that style.
>  ML> Or with any capacity for reasoning.
> Which not everybody has so they write most books for the LCD level.

And the appeal of the historical old ones is that
they aren't so LCD nor so OCD.

>  ML> Creamed chicken
>  ML> categories: celebrity, main, poultry, one, two, five
>  ML> servings: 4
>  ML> Lawrence Welk
> Not "a one, and a two-a...?"

Well, yeah.

Veal scallopini
categories: celebrity, poultry, Italian, main
servings: 4

1 lb scallops of veal or breast of turkey
1 lg beaten egg
1/2 c bread crumbs 
1/4 c Marsala
1 Tb capers
lemon wedges

Take well-pounded scallops of veal (or breast 
of turkey) and dip in beaten egg. 

Cover with bread crumbs. 

Heat clarified butter in pan, and saute meat 
3 min per side. Remove meat to a warm platter.

Pour Marsala into pan with the residue from 
the pan, and add capers. Bring to a boil. 

Pour over meat and serve with wedges of lemon. 

DELICIOUS! 

Joan Baez