Q&A's

I have never gotten into the commenting on comments thing that most of you do so well. I think I started blogging before it became a standard method of procedure. Besides that, it is most cumbersome and I, therefore, resist it. If you are in the habit of hiding your email address (and why you would do that is beyond me), I'd love it if you emailed me your questions. You can do that rather easily as I refuse to hide mine (and oddly enough I find that the email addy which publish for y'all gets less spam than my other account — which is moot because gmail sorts spam so efficiently that I never have to worry about spam. You have heard of Google and Gmail?). Regardless, since no one would think to go back to the previous post, here are my answers to some very important questions.

Q: AC, what sort of relish do you use in your meat loaf/meatloaf?
A: Since I am an ordinary guy sans savoir faire, I just use whatever ordinary kind that we have the fridge. My question back to you is: how many kinds of relish are there? Whatever the answer, I think you should go wild and report back to me. Actually, I don't think you can go wrong with that recipe no matter what relish you choose.

Q: What's relish?
A: Danged if I know, but we serfs put it on burgers and hot dogs and the like.

Here is what Wiki, which sounds a lot like a German gal I once dated, has to say:"In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hotdog relish (pickle relish in a mustard base or sauce). Other readily available commercial relishes in the United States include corn (maize) relish. Heinz, Vlasic, and Claussen are well known in the United States as producers of pickles and relishes. One of the best known pickle manufacturers in the UK is Branston."

Here's what it looks like, more or less.

Q: Will you please share the tourtiere recipe that you also mentioned.
A: I did have it linked in the last post, but I guess that's easy enough to miss so here goes.

http://allrecipes.com/Recipe/French-Canadian-Tourtiere/Detail.aspx

Q: How are you feeling, old boy?
A: Thanks for asking (although you didn't, but I'm sure you would have had you known my plight). I'm not terribly ill, but neither am I brimming with health. A very bad and unusual sign is that I am eating little, and I am the kind of guy who has been known to order pizza right after projectile vomitting. I am also sweltering right now, but I am likely to be shivering until my teeth chatter within the next ten minutes.

Q:Whacha up to this week?
A: We are starting our babysitting gig. We did this for 8 months two years ago and stopped just over a year ago when Zach was born and Thesha got another year off work.I wonder if I should, therefore, hope for another pregnancy? (Cuppa, Thesha and SIL shake their heads from side to side, briskly and vehemently.)

Q: So ... it's deja vu all over again?
A: Yes indeedy. I was sick when we started the last gig and here we go again. You know, I didn't used to get sick so often before I had grandkids.

Q: What's you favourite song?
A: Heave Away ... ohoh ... gotta run ... and then order pizza ...