From the pic, it looks like it's already been...

Post #240,710 by CRConrad 1/7/06 6:15:48 PM Reply	From the pic, it looks like it's already been... ...through your digestive system once: Neatly divided on the plate, the liquid on the right has sampled the sights of your kidneys, while the goo on the left has apparently taken the quick tour of your bowels. Not-very-Bon appetit. [ObSentientLRPD pops up its head on Preview: "It doesn't feel good getting feces through your toes."] [link\|mailto:MyUserId@MyISP.CountryCode\|Christian R. Conrad] (I live in Finland, and my e-mail in-box is at the Saunalahti company.) Yes Mr. Garrison, genetic engineering lets us correct God's horrible, horrible mistakes, like German people. - [link\|http://maxpages.com/southpark2k/Episode_105\|Mr. Hat]
Post #240,711 by Andrew Grygus 1/7/06 6:35:31 PM Reply	Nothing that dark would be touring my kidneys . . . . . don't you folks have beer in Finland? [link\|http://www.aaxnet.com\|AAx]
Post #240,718 by admin 1/7/06 9:34:51 PM Reply	If I'm to pick up spirochetes... ... I'd as soon acquire them by the traditional means. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #240,726 by Andrew Grygus 1/8/06 3:06:40 AM Reply	Disregarding CRC's digestive insinuations . . . . . this evening I enjoyed a dinner of micro-cabbages with rice (white choy-sum weighing about 1/2 oz per head (that'll be 14 grams for Euros, 2/1000th stone for the Queen's English (that'll be Q. Lizzie First))) and the very same bean sauce descibed (and garlic, a little cluck stock (avian flu negative) and lime juice). [image\|http://www.clovegarden.com/ajg/sv_microchoy01.jpg\|\|\|\|] Now this may not rise to the epicurian stratosphere where resides CRC's luxurious Finnish repast of stewed reindeer gonads in a vodka and lichen sauce flambé, but it was really tasty in a vegetarian sort of way. [link\|http://www.aaxnet.com\|AAx]
Post #240,745 by broomberg 1/8/06 11:56:48 AM Reply	Looks good I've been eating a lot of greens lately, thanks to you and your chard suggestion. I usually fry up some garlic (pre chopped, bought a bottle) in olive oil. Add a bit of salt and pepper. Stir in a slice of chopped onion and sometime a bunch of chopped (thickly) mushrooms. Let that sizzle under medium low for a bit, while I work on the chard. Slice up the chard, separating the stalk from the leaves. Slice the stalks in 3 inch slivers. Toss the stalk in the pan. Cover. Wait about 5 minutes. Stir. Wait a few more minutes until the various pieces are almost not stiff / crisp. The "almost" is because now it is time for the leaves to go in. Put the leaves in, cover, wait 3 minutes. Stir. Enjoy. I do the same recipe for broccoli rabb instead of the chard. I'll have this type of recipe for a full meal 3 or 4 times a week.

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