> I'll take mine just done, but not over done. Moist is good, dry is bad.

Most of the time that goes without saying. It may
be worth mentioning when, as in my case, I prefer
distinctly undercooked most things (not veggies).

>  ML> the valley), and I hated it. How I'll deal
>  ML> with going back to New England I don't know.
> Layers! We're supposed to hit 82 today but since it's cloudy/rainy with
> wind (remnants of the hurricane/tropical storm), I don't think it'll be
> higher than the 76 I just saw. OTOH we're supposed to have a high of 51
> on Monday. We went out to vote on Tuesday--nice warm, sunny day and no
> line--figured the lines would be out the door and then some on Election
> Day. Went to a community center and had maybe one person ahead of us in
> line.

It got to 94 today, with most of the day in the 
mid to upper 80s. Amazing. I still haven't done
my walk, as it was pushing 90 in the morning,
after an overnight of 60ish; it got down to 50
in the valley. If I take the long version of my
walk, down to the road, I go through several
climates; up top it's BSh to BWh, but down in
the hollow it seems more Csa to Csb because of 
the breezes that funnel through the San Pasqual
valley off from Oceanside. One of the local
channels advertises a "microclimate forecast,"
but people have no idea how micro it gets:
there can be easily 15 degrees (F) difference
between the top of this rock outcropping and the
hollow down towards the end of my walk. The
climate at the official NWS station at the local
airport is more coastal, like down at the end of
the driveway.

>  ML> I rub with garlic, salt, and pepper, stuff with
>  ML> herbs if at all, dump it in, and forget about it.
> Easy enough to do, and it bakes up fast. Sometimes I'll put some
> potatoes (and squash, if I have it) in to bake with it, but I'll start
> them a bit ahead so all will be done at the same time.

Lilli almost never decides what she wants until
the meal is already planned, so we make 
substantial use of the nuker. Oh, yeah, I could
present her with a fait accompli, but that risks
her fussing or, worse, not eating.

>  ML> Special isn't the point. Like Filiberto's or
>  ML> Whataburger, it's all about getting cheap
>  ML> quick nourishment.
> Fill the belly food. We've been to Filiberto's a number of times (had
> one in Sierra Vista, across the street from a Rigoberto's) and maybe
> once or twice to a Whataburger.

Sometimes it's turn off the tastebuds food.

>  ML> > Yuck! Did you complain?
>  ML> Neh, remember we were on the way to the airport.
> But put it on your mental "never again here!" list.

And, though it was one of Jonathan's favorites,
I never did go back.

>  ML> Today I put up some beef to marinate for Chinese
>  ML> food but didn't have the energy or the appetite
>  ML> to actually cook it.
> I understand. We've been doing easy do (use the sous vide or grill for
> the meats) meals a lot lately. I had that burst of energy but it has
> faded out again as the cough lingers. Easy do sides for the most part
> but I made a pumpkin roll yesterday for Steve's birthday.

Seasonally appropriate. I hope it turned out well.

>  ML> > I've no problem with that, just wanted to clarify that your remarks
>  ML> > about coffee were directed in the right direction.
>  ML> Perhaps Other Ruth will have read them anyway.
> She most likely did. Traffic on the echo is light enough that it doesn't
> take long to read everything.

Even reading every word as I do.

>  ML> >  ML>  - Flanders & Swann, A Song of Patriotic Prejudice
>  ML> > Sounds like fun listening.
>  ML> My favorites, and one of Nancy's as well.
> But not crossed our ears yet.

That looked so funny, anyhow the mental 
picture did.

>  ML> >  ML> Israeli Roasted Paprika Chicken and Potatoes
>  ML> > Easy enough to do; I'd maybe add some carrots (cut up or baby) to
>  ML> the > pan as well.
>  ML> A recipe was actually not needed.
> No, but some people prefer them.

Mostly I don't deal with such people! If
I can't trust their instincts, I can't
trust their recipe reading either.

>  ML> Lady Bird Johnson's Spiced Tea
> I've seen similar over the years. Old versions used to call for Tang but
> that comes in more concentrated cups now, throwing off the proportions.
> This actually works better, using the frozen juice (tho should the lemon
> juice be lemon aide?) concentrates instead.
>  ML> 6 oz cn frozen lemon juice concentrate
>  ML> 6 oz cn frozen orange juice concentrate

Yes, lemonade was no doubt what they had in mind.

Sour Cream-Apple Coffee Cake
Categories: New Hampshire, dessert
Yield: 1

1 c butter, softened
2 1/4 c granulated sugar
4 eggs
2 1/2 c flour
1/2 ts salt
1/2 ts baking powder
1/2 ts baking soda
1 c sour cream
1 ts vanilla
3 c peeled, cored, and coarsely chopped apples
1/4 c brown sugar, packed
1/2 ts cinnamon
1 c chopped nuts

Excellent with morning coffee or afternoon tea or served for 
dessert with a dollop of whipped cream.

Heavily grease and flour Bundt pan. In a large bowl, cream 
butter with 2 c granulated sugar until light and fluffy. 
Beat in eggs. Add flour, salt, baking powder, soda, and 
sour cream. Add vanilla.

In medium-sized bowl, stir together apples and remaining 
1/4 c granulated sugar. Fold into batter. Spoon half of 
batter into prepared pan. Smooth with spatula. Combine 
brown sugar and cinnamon and stir in nuts. Sprinkle this 
mixture over batter in pan and top with remaining batter. 
Bake at 350F for 70 min or until toothpick inserted in the 
middle comes out clean. Turn immediately onto plate to cool.

Woodbound Inn, Jaffrey, New Hampshire via Old Farmers' Almanac
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