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Has Achieved Nirvana |
Flew in to Huntsville this morning. We’re visiting my sister. It’s very humid here.
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Has Achieved Nirvana |
Have a good time! | |||
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Serial origamist Has Achieved Nirvana |
Oh, thank goodness. I thought it was herpes simplex virus.
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Has Achieved Nirvana |
Cool. We have friends there, been there 3-4 times over the years. It's the rare place I can't fly to from NYC without a stopover.
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Pinta & the Santa Maria Has Achieved Nirvana |
Have fun! | |||
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Has Achieved Nirvana |
Wow. What an epic argument. We argue from different FACTS. I’m not sure what to say. We share links to different books and different Articles. I’m beginning to understand what is going on. Quite frankly, I think we’re doomed.
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Has Achieved Nirvana |
I'm sorry. What? You had an epic argument with your sister? | |||
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Serial origamist Has Achieved Nirvana |
"Alternative facts" are not facts. Usually one is a fact and the other is a belief. I have found the same. If you are starting from incompatible basic premises, you can never agree on any conclusion that relies on those premises. And I don't think any of us has a big enough crowbar to pry some people's premises loose. I'm sorry.
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Has Achieved Nirvana |
"Glory" brand canned collard greens are a revelation! Turns out my local Target sells them.
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Serial origamist Has Achieved Nirvana |
When I was in my late teens, I lived in the Florida panhandle, which, the last time I looked, is in the deep South, for a year and a half and never had collard greens. Then, about 20 years ago, I was working at the Atlanta airport for a week and one day I had lunch in the lunchroom of an aeroplane maintenance department. The featured entrée that day was ham hocks and collard greens. When in Rome, and all that. It was wonderful. I understand you have to cook them for days to make them edible.
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Has Achieved Nirvana |
That's what my sister said, and it's why she uses the canned variety. Delicious!
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Has Achieved Nirvana |
I occasionally make collard greens and other ‘assertive greens’ as they’re called. I usually blanch them first, 10m or so, then drain them well and sauté them with a bit of onion and bacon. They’re good that way.
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Serial origamist Has Achieved Nirvana |
Sawdust would be good if you sauté it with onion and bacon.
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Foregoing Practicing to Post Minor Deity |
Well, if you take the time to cut out the heavy central rib of each leaf, they don't take that long at all. I've been doing this for an Indian recipe, cutting the leaves into ribbons, stir-fried with sliced onion and green chilies, then adding shredded coconut at the end. Or toss the raw shredded leaves with vinegar, let sit till tenderized, and add to a grain bowl.
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Has Achieved Nirvana |
Absolutely you have to remove the center stem. Then a 10m blanching does the trick.
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