>  ML> - anything but chicken!
> OTOH we do a good amount of chicken. Now that Steve is eating pork
> again, not quite so much, but chicken still is a goodly portion of the
> meats we use.

It's in general not for me. Even if it were
expensive and prestigious the way it was 
before the Hoover administration it would 
in general not be for me. If it were not
frowned on to get a medium-rare chicken
breast, it might have more appeal.

>  ML> oil; balmy but not hot weather so the windows can all
> Sounds like the weather is improving. We had a cold snap over the week
> end but it's going to be in the upper 70s most of this week.

I was freezing! It got down to 52 or so (49 in
the valley), and I hated it. How I'll deal 
with going back to New England I don't know.

>  ML> be open; chicken thighs for <$1/lb), and have been known
>  ML> to throw one into the oven to roast when my mind has
>  ML> otherwise gone blank. Buying such, not bloody likely;
> Easy enough for a meal when you can't come up with other ideas. I used
> to coat pieces of chicken for oven roasting with corn meal--until we
> figured out Steve was allergic to corn.

I rub with garlic, salt, and pepper, stuff with 
herbs if at all, dump it in, and forget about it.

> El Pollo Loco is big out in the southwest. We've had their stuff a time
> or two, nothing special to write home about.

Special isn't the point. Like Filiberto's or
Whataburger, it's all about getting cheap
quick nourishment.

>  ML> years now at least) had the gall to fry up yuca that
>  ML> was tough and fibrous.
> Yuck! Did you complain?

Neh, remember we were on the way to the airport.

>  ML> What are you cooking these days, if anything?
> I made a beef stew the other day--added a splash (maybe about 1/4-1/3 c)
> of Black Box, 2018 Pinot Noir, not enough to really notice anything
> special tho. The stew had carrots, celery, potatoes, mushrooms, onion,
> some turnip, (leftover sauteed) bell peppers and crushed tomatoes in it.
> A couple of short (4") springs of fresh rosemary, salt and pepper were
> the only seasonings, and a bit of flour for thickening; it ended up
> tasting really good. Now that we've eaten it all, I've got to get up the
> energy to do something else.

Today I put up some beef to marinate for Chinese
food but didn't have the energy or the appetite
to actually cook it.

>  ML> at all). Coupled with a general lack of attention
>  ML> span, amusing things happen, and I beg your
>  ML> indulgence to consider them "found art."
> I've no problem with that, just wanted to clarify that your remarks
> about coffee were directed in the right direction.

Perhaps Other Ruth will have read them anyway.

>  ML>  "There'll Always Be an England". Well, that's not
>  ML>  saying much, is it? I mean, there'll always be a North
>  ML>  Pole, if some dangerous clown doesn't go and melt it!
>  ML>  - Flanders & Swann, A Song of Patriotic Prejudice
> Sounds like fun listening.

My favorites, and one of Nancy's as well.

>  ML> Israeli Roasted Paprika Chicken and Potatoes
> Easy enough to do; I'd maybe add some carrots (cut up or baby) to the
> pan as well.

A recipe was actually not needed.

Lady Bird Johnson's Spiced Tea 
categories: celebrity, political
servings: 16 to 20

8 tea bags
2 c boiling water
1 1/2 c sugar
2 qt water
3 in cinnamon stick
6 oz cn frozen lemon juice concentrate
6 oz cn frozen orange juice concentrate

Pour boiling water over tea and let cool. Strain and pour 
into a 4-qt saucepan. Add sugar, water and cinnamon and 
bring to a boil. Reduce heat and stir in frozen juices. 
Cover and let simmer for 20 min to allow flavors to blend. 
Add more sugar or water to taste. 
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