Re: Participation
By: Ruth Haffly to Ben Collver on Thu Feb 26 2026 12:14 pm

Hi Ruth,

I'm gradually improving, still not doing a lot beyond basic routine
things.

Hang in there! Friends and family have been getting colds. The last two
colds have passed over me thankfully.

We'll pass on the cilantro but otherwise it sounds good. Steve will eat miniscule amounts of cilantro if it can't be avoided; I will eat more but not a whole lot. At our favorite Mexican restaurant in in Hawaii, Steve would ask for his dish to be made with no cilantro; I'd ask for a small amount. We'd get the food and I'd pull out probably half a dozen or more big leaves of that stuff--makes you wonder how much was in their regular cooking. Meals were always good except for that.

I have the gene that's supposed to make cilantro taste bad, but i love it.
I guess that gene didn't express itself, thankfully. I'm surprised the restaurant in Hawaii wasn't more careful to honor your request. At least
the big leaves are easier to pick out than little bits are.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Pesto Potatoes With Fennel Compote
Categories: Stuffed, Veg
Yield: 4 Servings

4 lg Baking potatoes;
- well scrubbed
8 oz Soft silken tofu;
- drained, mashed
1/2 c Basil pesto
1 tb Low-sodium tamari
Salt
Black pepper; freshly ground
Olive oil; for drizzling
1 c Fennel Compote With Black
- Olives And Pine Nuts

Preheat the oven to 400?F. Pierce the potatoes with a fork and bake
until soft, about 1 hour. Remove from the oven but leave the oven on.

Lightly oil a baking dish. When the potatoes are cool enough to
handle, cut in half lengthwise and, leaving the shells intact, scoop
out the flesh into a large bowl. Add the tofu, pesto, tamari, and
salt & pepper to taste, blending until well combined. Spoon the
stuffing back into the potato skins and arrange in the prepared dish.
Drizzle with a small amount of olive oil and bake until hot, 15 to
20 minutes.

To serve, arrange the potato halves on a platter or 4 individual
plates and top each with a spoonful of the fennel compote and another
drizzle of olive oil, if desire.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Kurt,

up in a time where a slower pace was normal; our grandkids have learned that gratification isn't always instant.

That's a valuable lesson. I've got a 22 year old and a 16 year old,
and patience is not a virtue with their friend groups.

I remember many times telling our girls that patience was a virture and
to cultivate it. It finally sunk in, tho I think it took longer with the younger daughter. Now they're both raising their own children and
probably repeating what they heard from us.

I had a therapy appointment yesterday & was talking food with the young
man who was working with me. Asked him if he'd ever done anything with sourdough; he said no, because he thought it involved a long time
committment just to do something like baking a loaf of bread. I told him
that there's maybe 20 minutes of hand's on time, at least an hour (or
more) of time to do something else while it rises, shaping time, then
more down (rising) time and baking. Lots of time to do other things
while the bread (or whatever) is doing its own thing. Patience is needed
there but lots of time to "sidetrack the mind" also.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

I'm gradually improving, still not doing a lot beyond basic routine
things.

Hang in there! Friends and family have been getting colds. The last
two colds have passed over me thankfully.

I usually don't get a cold; it'll go into bronchitis or otherwise
quickly. Almost done with the meds, alternating busy days with down
days. Yesterday and tomorrow were/are to be busy so today is a recovery/recharge.

We'll pass on the cilantro but otherwise it sounds good. Steve will eat miniscule amounts of cilantro if it can't be avoided; I will eat more but not a whole lot. At our favorite Mexican restaurant in in Hawaii, Steve would ask for his dish to be made with no cilantro; I'd ask for a small amount. We'd get the food and I'd pull out probably half a dozen or more big leaves of that stuff--makes you wonder how much was in their regular cooking. Meals were always good except for that.

I have the gene that's supposed to make cilantro taste bad, but i love
it. I guess that gene didn't express itself, thankfully. I'm
surprised the restaurant in Hawaii wasn't more careful to honor your request. At least the big leaves are easier to pick out than little
bits are.

Steve has that gene, didn't know about it until he was on a temporary
duty assingment in Arlington, VA (from Berlin) during the first Gulf
War. He went to a Mexican restaurant and had a salad as part of his
meal, thought they'd washed the greens in dishwater. Found out it was
cilantro and has tried to stay away from it ever since. I think the
problem with the place in Hawaii was that they had a lot of prepared,
ready to put into a burrito, taco or tortilla, fillings and would not
pay attention to the wait staff's request for "little cilantro". They
may have had a small amount of "no cilantro" fillings, easy to put some
of them into a wrapper than to pull leaves from the bigger batch of
stuff. Thankfully our favorite places here in NC are not the extreme
cilantro lovers that the people in Hawaii were. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello MIKE,

27 Feb 26 09:55, you wrote to RUTH HAFFLY:

CORRUPTED [D:\FTN\COOKING\GTMSGS\00056.MES] .SOM7

Did you get any on you? LOL

-- Sean

... If variety is the spice of life, marriage is the big can of leftover SPAM. --- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)