Yes. Those are capers. They are the pickled buds of a caper bush.

Eric and I cook with capers frequently. They are great in a wine-lemon-butter pan sauce made after pan-frying petrale sole. They are also an essential ingredient in the classic salad Crab Louie. Capers go very well atop bagels with cream cheese and smoked salmon, as pictured. The acidity of the capers is refreshing in contrast to the fatty luxuriousness of cream cheese and lox. Fried capers make a nice crunchy garnish to fish as well.

Yes. Those are capers. They are the pickled buds of a caper bush.

I'll have to give capers a try. Never really shown them any love. For some reason they've just always befuddled me.

---

The mind is a weird and mysterious place

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Mad Magazine or capers? Love them both:)
A simple sauce to fishfingers.
Youghurt, pickled cucumber and capers.

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

Much older movie than that, and live action. I want to say the inspector was Donald Sutherland.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

A hint.
Of all the humans they could run into, they get the elegant Canadian with the indolent smile, the Harpo Marx hair and the fine stir-fry technique.
“Peppercorn,” insists the restaurateur. “No, rat turd,” says Sutherland.

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

A hint.
Of all the humans they could run into, they get the elegant Canadian with the indolent smile, the Harpo Marx hair and the fine stir-fry technique.
“Peppercorn,” insists the restaurateur. “No, rat turd,” says Sutherland.

That's probably it. I still have no idea what flick it was, though.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

A hint.
Of all the humans they could run into, they get the elegant Canadian with the indolent smile, the Harpo Marx hair and the fine stir-fry technique.
“Peppercorn,” insists the restaurateur. “No, rat turd,” says Sutherland.

That's probably it. I still have no idea what flick it was, though.

Invasion of the Body Snatchers....1978.
The rat turd....

---

"Freedom is just Chaos, with better lighting." Alan Dean Foster

A hint.
Of all the humans they could run into, they get the elegant Canadian with the indolent smile, the Harpo Marx hair and the fine stir-fry technique.
“Peppercorn,” insists the restaurateur. “No, rat turd,” says Sutherland.

That's probably it. I still have no idea what flick it was, though.

Invasion of the Body Snatchers (1978)
https://www.youtube.com/watch?v=FzUpBAuxJGk

Reminds me of a movie, and, more importantly, its Mad Magazine parody, from probably the late 70s.

I believe that in the real movie, a guy is inspecting the kitchen of a French restaurant. He holds up something in tweezers and says it's a rat turd. The chef insists that it's a caper.

In the parody, he holds up the rat turd and the chef says "Sacre bleu! You have discovered my secret ingredient!"

Anyone know what I'm blathering about?

Not a clue, the movie sounds like Ratatouille, made by Disney..

A hint.
Of all the humans they could run into, they get the elegant Canadian with the indolent smile, the Harpo Marx hair and the fine stir-fry technique.
“Peppercorn,” insists the restaurateur. “No, rat turd,” says Sutherland.

That's probably it. I still have no idea what flick it was, though.

Invasion of the Body Snatchers....1978.
The rat turd....

That's the scene. I didn't see the movie until several years after I read the Mad parody. Wouldn't have seen it at all if it hadn't been shown in high school film class. Not my thing.

Another scene I just remembered from the parody: there's a scene where the star of the original film runs through, screaming about the aliens. In the parody, someone asks who he is, and someone else says he was in the original and is screaming about how bad this remake is.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

The pizza home deliverers are now working very hard here this month at nights.
Ramadan. Must be hard to wait until 10 pm to get proper food.
Some can do it at home.
https://www.youtube.com/watch?v=7P1cDdJP1TY

Must be hard to wait until 10 pm

That's the same problem here for Ramadan,
it does not get dark here until very close
to midnight.

---

Anyone eat anything lately?

---

~Sue~

Anyone eat anything lately?

Last night I made Nicoise Salads for dinner and served them with an unoaked chardonnay.

Tonight we felt like having dessert for dinner so I made crepes filled with Nutella, topped with raspberries that had been tossed in a bit of Chambord. On top of that I put a bit of sweetened whipped cream and some chocolate shavings. Gee, I wonder why I never lose any weight...

Anyone eat anything lately?

Last night I made Nicoise Salads for dinner and served them with an unoaked chardonnay.

Tonight we felt like having dessert for dinner so I made crepes filled with Nutella, topped with raspberries that had been tossed in a bit of Chambord. On top of that I put a bit of sweetened whipped cream and some chocolate shavings. Gee, I wonder why I never lose any weight...

I've heard of Nicoise salad, but never known what is, actually.

I need to broaden my horizons and try Nutella, too.

---

The mind is a weird and mysterious place

Anyone eat anything lately?

Last night I made Nicoise Salads for dinner and served them with an unoaked chardonnay.

Tonight we felt like having dessert for dinner so I made crepes filled with Nutella, topped with raspberries that had been tossed in a bit of Chambord. On top of that I put a bit of sweetened whipped cream and some chocolate shavings. Gee, I wonder why I never lose any weight...

You are lucky you don't have access to my dairy. A local farm decided to open up an outlet about a mile a way from my house using old fashion glass bottles to sell their products.The milk taste like cream even though they say it's just normal whole milk.

The fun part is I had guest two weeks ago and they use cream in coffee and tea so before they arrived I bought a quart bottle of the cream. This stuff is 40% butterfat and will stay whipped overnight. When you pour the stuff out of the bottle it almost glops out of the bottle. I was out of town last week and have been totally exhausted. Near 5000 miles and little sleep will do that to you, but I think I am going to use some of that cream to make home made ice cream next week. Because I make a diet version, the mix will include one cup cream and 3 cups special milk. At 40% butter fat for the cream, I am not so sure how diet this ice cream is going to be.

---

Anyone eat anything lately?

Last night I made Nicoise Salads for dinner and served them with an unoaked chardonnay.

Tonight we felt like having dessert for dinner so I made crepes filled with Nutella, topped with raspberries that had been tossed in a bit of Chambord. On top of that I put a bit of sweetened whipped cream and some chocolate shavings. Gee, I wonder why I never lose any weight...

You are lucky you don't have access to my dairy. A local farm decided to open up an outlet about a mile a way from my house using old fashion glass bottles to sell their products.The milk taste like cream even though they say it's just normal whole milk.

The fun part is I had guest two weeks ago and they use cream in coffee and tea so before they arrived I bought a quart bottle of the cream. This stuff is 40% butterfat and will stay whipped overnight. When you pour the stuff out of the bottle it almost glops out of the bottle. I was out of town last week and have been totally exhausted. Near 5000 miles and little sleep will do that to you, but I think I am going to use some of that cream to make home made ice cream next week. Because I make a diet version, the mix will include one cup cream and 3 cups special milk. At 40% butter fat for the cream, I am not so sure how diet this ice cream is going to be.

Sounds good. Have you ever tried using 2 coffee cans to make ice cream? It takes the big 5 pound can and the next size down one. Roll the coffee can across the floor between two people fairly quickly for about 45 minutes. Then check if it is done or needs more rolling.

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Sounds good. Have you ever tried using 2 coffee cans to make ice cream? It takes the big 5 pound can and the next size down one. Roll the coffee can across the floor between two people fairly quickly for about 45 minutes. Then check if it is done or needs more rolling.

I've never heard of that. Sounds like a good way to make a mess.

---

The mind is a weird and mysterious place

Anyone eat anything lately?

Last night I made Nicoise Salads for dinner and served them with an unoaked chardonnay.

Tonight we felt like having dessert for dinner so I made crepes filled with Nutella, topped with raspberries that had been tossed in a bit of Chambord. On top of that I put a bit of sweetened whipped cream and some chocolate shavings. Gee, I wonder why I never lose any weight...

You are lucky you don't have access to my dairy. A local farm decided to open up an outlet about a mile a way from my house using old fashion glass bottles to sell their products.The milk taste like cream even though they say it's just normal whole milk.

The fun part is I had guest two weeks ago and they use cream in coffee and tea so before they arrived I bought a quart bottle of the cream. This stuff is 40% butterfat and will stay whipped overnight. When you pour the stuff out of the bottle it almost glops out of the bottle. I was out of town last week and have been totally exhausted. Near 5000 miles and little sleep will do that to you, but I think I am going to use some of that cream to make home made ice cream next week. Because I make a diet version, the mix will include one cup cream and 3 cups special milk. At 40% butter fat for the cream, I am not so sure how diet this ice cream is going to be.

Sounds good. Have you ever tried using 2 coffee cans to make ice cream? It takes the big 5 pound can and the next size down one. Roll the coffee can across the floor between two people fairly quickly for about 45 minutes. Then check if it is done or needs more rolling.

To lazy for that and I don't have any kids around to do the work. Years ago when my roommate developed diabetes I was looking hard for desserts and other food I could feed her to keep her blood sugar under control. While in Costco one day we spotted an ice cream maker and as I was already using Splenda in puddings, I figured I could work out something for Ice cream. It took a little looking around on the internet and some additional adjustment but I ended up with something acceptable for everything but Root Beer Floats. Not enough cream to bring out the richness but we still had floats with my ice cream and A&W diet Root Beer.

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