The Story of James Robinson

Hello Moi,

Tamari is nothing more than aged Soy Sauce. Tamari will be a little sweeter and a little mellower. I don’t know how you would make them more equal (I certainly would not add flour) — I might try this. Whatever your recipe calls for, use less, taste and adjust accordingly.

Good Eating!

James in San Diego

Hey 1234,

Only one way for you to find out…

Got a roommate, sister, little brother…?

There is no time like the present….

Make HASTE! My little gnome!

Let them pee!

James

Hey Beaute,

I don’t know what condition your used dressed are in, due to the fact that alot of the places want nearly new clothes for consignments.

If they are just regular clothes, Most of the shops along Garnet will look at them. If they are higher end, try a few of the specialty shops along the University Avenue near 30th St. corridor.

If that seems a little taxing, try the link below.

Good Luck!

James in San Diego

Hey Moe!

I don’t know how to let all of these losers know that they are just complete idiots, but here goes…

You Losers are complete Idiots.

There is a process in the brain, that WE ALL HAVE AS BABIES, that makes sounds, colors, shapes and smells, relate to our brains before we know what these things are.

So, we may, as a baby, hear the note “C”, and we will equate that to a color, say Blue. Vice-versa, we may see the color “Blue” and equate that to the note “C”, same with shapes and smells.

The brain is doing something called: Synesthesia. It is scientifically proven.

Most of us will make a unconscious decision as we age to attach a “black or white” idea of what something is or isn’t. Some, however, never adopt their brains to that idea.

It is said, that while Beethoven, was technically deaf, we could see his music as cascades of colors, like waterfalls. He would then get the tempo down by feeling the vibrations of his piano.

So “what does smell look like?” Most of us can never answer you… but there is an answer out there.

I have left several links to this phenomenon in the source list.

Good Reading,

James in San Diego

Hey Abinaya r,

That reminds me of a question I heard many years ago…

What is the worst thing about eating vegetables…..?

Digesting the wheelchair!

😀

James

Hey Map,

Trust me on this one! The Bush cronies are able to find many ways around this.

I just want to be the guy that shows Bush artifacts after he is gone. You know him and Cheney screw their socks on every morning!

I have never been so surprised that this administration seems to make Regan look like flypaper in comparison.

Sad to be American!

James in San Diego

Hey Ryan,

If I am not mistaken it was “We wish you a Merry Christmas” sung on Skylab about 1974.

If that is not right, then it was “Happy Birthday” sung during a more recent space orbit.

Respectfully submitted,

James in San Diego

Hey Gilmore,

Well I would have to say “Mayonaise”

But I would also add cheese or avocado.

Good Eating,

James in San Diego

Hey Dawg,

You don’t say how old the daughter is, or the like or favorite flavors of your fiancee…

So I am going to give you a couple of quick idea’s. These are not recipes per se, so be liberal with them… enjoy the moment.!

You say the pork “loind” are beautiful. I am going to assume that you meant to say loins, again (you said it earlier, and the “d” and “s” are next to each other. We in the states call these “Boneless pork Chops. If they are these, they will be a little smaller than the palm of your hand and just about as thick. If these are what you have, then try this:

In a heavy skillet, add a little oil, saute some onions and maybe some mushrooms while you brown the seasoned meat on both sides (season with salt and pepper). When the meat is fully browned, cover with canned cream of mushroom soup and simmer on to of the stove (covered) for 35-45 minutes (you can cook in oven (covered) for 30-40 minutes at 350 (f). Meat is done when you can easily pierce with a fork. Serve with potatoes of your choice and maybe some green veggies. The soup/sauce that the pork cooked in makes a wonderful gravy.

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If you have true loins they will be about the size of large ear of corn or the body of a striped bass. These you would prepare a little differently:

Season both sides with salt and pepper. Slightly tie these about every 3 inches (7 cm) with butchers twine (you can use cotton kite string). If you want, using a sharp knife, you can put some slits in the sides of the loin and stick a few cloves of garlic into the holes. Add some oil to your skillet/dutch oven. Sear all sides on Medium to Med. High heat. When all sides are brown remove the pork, set aside. Then you can:

a). Add any veggies you want to the pan (I would suggest onions, leeks, celery, diced carrots, turnips, jicama, red potatoes, or any thing that stirs your heart.) AS WELL AS SOME (2 to 3 ea) SLICED ROME OR OTHER CRISP APPLE. Season with salt and pepper. When the veggies look glossy, add some diced garlic and cook a few minutes more. Using 2 pints of Apple Cider (USA calls it apple cider, you may call it juice, unfiltered would be best.) , deglaze the pan by pouring cider around the pan. Scrape the bottom and sides to get all the bits off the bottom and sides. Add the pork back in and a few handfuls of Golden Raisins. Cover and Cook over Low to Medium Low heat for 45 minutes ( Or in oven, 350 (f) for 30-40 minutes. When meat is tender, set aside and rest. Turn the heat up until you get a low boil. Add a couple handfuls of brown sugar and cook down until sauce is thicker, add a few tablespoons of butter and stir until melted. Serve with pickled Red Cabbage and rolls. Pour some of the gravy (veggies, apples and raisins included) over your sliced pork loin.

OR:

b). Heat your grill up to a Medium Heat ( you can hold your hand above the grill for 4-5 seconds). Put your loin on the grill and turn it about every 10-12 minutes. In a saucepan, saute up some onions, Diced apple (any kind) and chopped garlic. Add a few cloves and salt and pepper (cracked peppercorns would work nicely). When onion is limp add a few tablespoons of Dijon or Grainy mustard (not powdered) to the pan, add a handful of brown sugar and melt down until it is thick (like a barbecue sauce). Baste your pork loin the last ten minutes while on the grill on all sides. Slice and serve with a little more sauce spooned over the meat. Would work well with Au Gratin or Scalloped potatoes. Maybe even some grilled white or yellow corn.

Like I said, you don’t need to follow these instructions to the letter. Cooking should be fun! If there is a flavor that you think would work well with the pork, use it. I personally like a little bourbon in the barbecue style sauce (If you add it, do so away from the fire). Balance your flavors, if you have something mild, balance with something salty, if you have something spicy include something sweet.

You’ll do fine! Congratulations to you for having a Fiancee and a soon to be new Daughter.

Good Eating!

James in San Diego

Hey Rachel,

There is a bacteria that is going around in the Oyster families. From what they said on the news today the symptons should be very similar to food poisoning.

If your husband is allergic to your knowledge, take him to an urgent care.

If he is just vomiting, He’ll be OK!

If in doubt, call your local hospital or a Health information line. I went to NBC here in San Diego (website) and even though it was on the news, it was not on there website.

It’s not just Hooterz, it’s apparently, everybody. I will back up my news on TIVO and if it is more, Ill re-submit.

James in San Diego

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UPDATE:

I re-played the news, about 1/2 way through they said that the county has re-issued a warning from June of this year. There is a bacteria that has been found in Raw Oysters. they said that you should stay away from Raw Oysters for the rest of the Summer. The news report said that 7 people had gotten sick in California since June. Nothing more.

I found an article that sounds like that is what this is.

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Hey! Can you update us? How’s the hubby? Thanks!

James

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