Blair P. Houghton wrote:

> Anyone seen anything interesting in the field this Spring?

A pair of patients having sex out beyond the port-a-potties on the
hospital grounds.
blacksalt
ObFood: boil up a rick stock with plenty of chilis in it, strain via a
chinois to make sure it is very clear (or boil up a raft in it), and use
this rick spicy stock to make polenta.

I have three wood boards and three poly boards, and a bag
of those mostly useless disposable mats.

In other words, I'M SHORT ON CUTTING SURFACES.

Anyone seen anything interesting in the field this Spring?

--Blair
"This space for rent."

Blair P. Houghton wrote:
> I have three wood boards and three poly boards, and a bag
> of those mostly useless disposable mats.
>
> In other words, I'M SHORT ON CUTTING SURFACES.
>
> Anyone seen anything interesting in the field this Spring?
>
Nothing new. But it sounds as though your boards may be too small. My
most used board is the largest. I can prepare several different
veggies for a stir fry all on the same board, which is a lot more
convenient than having to use multiple boards + temporary containers.
Some years ago I bought a poly board specifically for cutting up
chickens. Got the size I thought would hold a chicken. Soon went back
and got the largest they had, so I could pile up the parts on one end
while still chopping the rest of the bird. Space is good to have.
-aem

"Blair P. Houghton" > wrote in message
...
>I have three wood boards and three poly boards, and a bag
> of those mostly useless disposable mats.
>
> In other words, I'M SHORT ON CUTTING SURFACES.
>
> Anyone seen anything interesting in the field this Spring?
>
> --Blair
> "This space for rent."

I love the Epicurean cutting boards www.epicureancs.com). They come in a
variety of sizes, do not stain, and clean up beautifully. Unfortunately,
they are also *expensive.*

MaryL

On 3 Apr 2005 15:21:40 -0700, "aem" > wrote:

> Blair P. Houghton wrote:
> > I have three wood boards and three poly boards, and a bag
> > of those mostly useless disposable mats.
> >
> > In other words, I'M SHORT ON CUTTING SURFACES.
> >
> > Anyone seen anything interesting in the field this Spring?
> >
> Nothing new. But it sounds as though your boards may be too small. My
> most used board is the largest. I can prepare several different
> veggies for a stir fry all on the same board, which is a lot more
> convenient than having to use multiple boards + temporary containers.
> Some years ago I bought a poly board specifically for cutting up
> chickens. Got the size I thought would hold a chicken. Soon went back
> and got the largest they had, so I could pile up the parts on one end
> while still chopping the rest of the bird. Space is good to have.
> -aem

You're right. The bigger the better! My most used cutting board is
one that sits on the counter 24/7 and it's 24"x20". If I use a
smaller cutting board for something, I put it on top of the big one.


<shaddap Sheldon>

kalanamak > wrote in
:

> Blair P. Houghton wrote:
>
> > Anyone seen anything interesting in the field this Spring?
>
> A pair of patients having sex out beyond the port-a-potties on the
> hospital grounds.
> blacksalt
> ObFood: boil up a rick stock with plenty of chilis in it, strain via
> a chinois to make sure it is very clear (or boil up a raft in it),
> and use this rick spicy stock to make polenta.
>

Rick??? a typo?

Prick or rich?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban