Where Everybody Knows You're Numb

nesea wrote:

---

 

Anonymous wrote:

---

There is a  documentary (Marie-Monique Robins) called The World According to Monsanto and, I was hoping to re make my point on the dangers of genetically altered crops by asking you all to take the time to watch it. It can be viewed on many sites on line and you tube has it in 10 parts as well. There is a woman from India and, her name is Vita something......I can't think of her name right now..........that takes the point further about how patents  on seeds give control of food sources to a corporation that has done great damage to the world. Remember PCB's ? These seeds require mass sprayings and, roundup is the baby of Monsanto as well. For years they touted it as biodegradable knowing full well the lies.The way we are heading will not solve the worlds hunger but, is in fact already making it worse. Please learn about GM and, learn just how many foods (General Mills for example) are loaded with them. Most countries have a ban on them. Learn wat prominant elected officials are in the pockets of Monsanto. I know it is not even Sunday yet but, I got to preach. Have a great holiday Ladies. Gator.

---

jesus h. christ gator ...... I'm really quiet embarrassed to admit I had no idea regarding the extent of these issues and Monsanto's involvement. I've watched 5 of the segments on you tube and to me anyway ... it's very reminiscent of the movie "Michael Clayton" ... so much so that visions of Tilda Swinton practicing her contrived speech popped into my head the moment one of the female Monsanto attorneys opened her mouth .....

Is there any hope of change in sight ? I'm fairly confident that firing off a letter to the fda or Monsanto won't result in anything ...  I'm not sure how to avoid modified food stuffs ... so what's left for us to do?


what does the h. stand for anyways ??

-- Edited by nesea on Sunday 12th of April 2009 07:27:36 AM

 

---

Anonymous wrote:

---

There is a  documentary (Marie-Monique Robins) called The World According to Monsanto and, I was hoping to re make my point on the dangers of genetically altered crops by asking you all to take the time to watch it. It can be viewed on many sites on line and you tube has it in 10 parts as well. There is a woman from India and, her name is Vita something......I can't think of her name right now..........that takes the point further about how patents  on seeds give control of food sources to a corporation that has done great damage to the world. Remember PCB's ? These seeds require mass sprayings and, roundup is the baby of Monsanto as well. For years they touted it as biodegradable knowing full well the lies.The way we are heading will not solve the worlds hunger but, is in fact already making it worse. Please learn about GM and, learn just how many foods (General Mills for example) are loaded with them. Most countries have a ban on them. Learn wat prominant elected officials are in the pockets of Monsanto. I know it is not even Sunday yet but, I got to preach. Have a great holiday Ladies. Gator.

---

Anonymous wrote:

---

There is a  documentary (Marie-Monique Robins) called The World According to Monsanto and, I was hoping to re make my point on the dangers of genetically altered crops by asking you all to take the time to watch it. It can be viewed on many sites on line and you tube has it in 10 parts as well. T

i watched half of it so far. thats some scary stuff. has monsanto responded to this documentary?

---

nesea wrote:

---

 

Psych Lit wrote:

---

love the avatar nesea where is that?

---

That is the view from our room on 4th floor of the Pacific Beach Hotel in Waikiki

 

---

---

 

Anonymous wrote:

---

  Those whould have been great ideas back in my hand made sort of gifting days. Gator

 

---

Sooooooooo why'd ya stop?  I swear one day I WILL get my act together enough to cure my own olives. I send away for the extension division "recipe" for so doing practically every year, only to discover I'm too late to get going on it, but I WILL! My rosemary bush died, and needs to be replaced, but I've still got the oregano going, and basil is an annual, so that always needs to be redone, but I've always wanted to do a basket of home made pasta with a jar of olives, and some little containers of home grown spices, or maybe red gravy using all the above AND home grown tomatoes, although ... not so sure about the tomatoes. Then, I figured I'd toss all in a red and white checkered napkin lined basket along with a bottle of wine, or maybe some candles, and "pretty it up" with some of that celowrap stuff around all, tied off with a ribbon of some sort, or maybe some branches, or something.

I had an electric pasta maker, but it broke. I replaced it with a hand crank one which does ok, and has several attachments, but seems to leave a lot bigger mess to clean up. Mostly, with it (unlike the electric one) I just make noodles. With the electric one I made elbow mac, and all sorts of groovy stuff. : Doesn't really matter the shape, though -- EVERYBODY loves home made pasta. :)  

One year I DID make home made pickles (Lord, that seems a lifetime or two ago!) and gave them away. They were grandma's recipe, though, and too many moves, now to remember where that ended up. If I ever get the "bath" set up again (the jar bath, although the personal body bath would be nice too...) there could be a "prickly pear jelly" in my not too distant future ...

---

Anonymous wrote:

---

Nightowlhoot3 wrote:

---

• 
  
  If anyone does any of these, I'd love to hear how it turned out. :) OR if anyone runs across one for hazelnut ...

 

---

One of yours above modified with hazelnut liqueur? Those whould have been great ideas back in my hand made sort of gifting days. Gator

 

---

Hey, now! That's a great idea! And it made me think of the more-than-half-full bottle of syrup I've had in my cupboard fordamnever which I just don't use, because it doesn't really "do" it for me, when it comes to coffee.

I might give this a try the next time I buy creamer -- I just didn't connect the dots before! Thanks!

My one huge personal concession to the economy right now, is that I'm on day either three or four of drinking my coffee black. The coffee condiments are just so expensive, and I hate running out, and not feeling as if I can "have" coffee at home that day because I don't have creamer or sweetener. Anyway ... I'm brewing my coffee a little weaker, and I use a mixture of Folgers french roast and grind my own "hazelnut cream" beans (I put like two scoops of the hazelnut beans to ten of the folgers.)

I'm not lovin' it, but the coffee is tasting better today than it has the past few days. I don' know that I could drink black coffee in a restaurant at this point, and frankly don't know how long I'm going to be doing so at home, but I'm trying. 

Weird thing, though -- I got a HUGE coffee buzz day before yesterday, and I'd not drunk any more coffee than usual, just ... black, without the stuff to mellow it out, I guess. Surprised the heck out of me. :)  

Have fun experimenting with different flavors in these coffee creamer recipes. And don't worry about adding the liquid extracts to the dry ingredients - sprinkle the wet ingredients over the dry and just keep shaking. After about 20-30 seconds, everything will blend together. Be sure to include a card telling the recipient how much creamer to use in each mug of coffee (about 1-2 tablespoons).

• Amaretto Coffee Creamer
  
  3/4 cup non-dairy coffee creamer
  1 tsp. almond extract
  1 tsp. ground cinnamon
  3/4 cup confectioners sugar
  

  In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Amaretto Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

   

• Cappuccino Coffee Creamer
  
  1 cup Hot Chocolate Mix
  1 cup non-dairy coffee creamer
  1/8 teaspoon allspice
  1 teaspoon ground cinnamon
  1/2 cup nonfat dry milk

  In a jar with a screw-top lid, combine all ingredients and shake well to blend.

   

• Mocha Coffee Creamer
  
  1 cup cocoa powder
  1/2 cup nonfat dry milk
  1 cup powdered sugar
  1 cup non-dairy coffee creamer
  1 teaspoon cinnamon
  1/8 teaspoon nutmeg
  1 teaspoon orange extract

  In a jar with a screw-top lid, combine all ingredients and shake well to blend.

   

• Bavarian Mint Coffee Creamer
  
  3/4 cup non-dairy coffee creamer
  1/2 cup Dutch process cocoa
  3/4 cup confectioners sugar
  1/2 tsp. peppermint extract
  

  In a jar with a screw-top lid, combine all ingredients and shake well to blend. Store in airtight container. Yields 15 servings.

   

• Irish Mint Flavored Coffee Creamer
  
  1 package butter mints, crushed
  2 cups chocolate malt mix
  1/2 cup instant chocolate drink mix
  2 cups powdered coffee creamer
  

  In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Irish Mint Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

   

• Vanilla Coffee Creamer
  
  3/4 cup non-dairy coffee creamer
  3/4 cup powdered sugar
  1/2 tsp. vanilla
  

  In a jar with a screw-top lid, combine all ingredients and shake well to blend. Use as you would any coffee creamer.
  
  -------------------------------------------------------------------------------
  
  If anyone does any of these, I'd love to hear how it turned out. :) OR if anyone runs across one for hazelnut ...

Psych Lit wrote:

---

BoxDog wrote:

---

---

See, I do have "lemon" issues when I'm out. Anything that I know the staff has directly fingered. No matter what. They can wash their hands in boiling, bleached water after using the restroom but the moment they touch the bathroom door, the contaminated underbelly of that big old tray of food and all that cash and credit card stuff, it's a germ fest. blech. That doesn't even speak to the point of whether the lemons are adequately "cleaned" or even rinsed off when they arrive at the restaurant. So really maybe it is the lemon we get sick from? It's picked, it's handled when boxed or bagged, its "unhandled" when stored, handled again when sliced, handled by the bartender or server when SQUEEZED into our tea or other drinks...


i always check to see if the food preparers are wearing gloves if they arent i dont eat there.  im less concerned about the waitstaff than i am the cooks.  same with the deli. if they aint wearing gloves i move on by.  im getting a bit phobic in my dotage anyway. i was in a discount store the other day and the lines were long and a cashier opened and called me over. id unloaded my goodies on the counter and noticed he was coughing and sneezing into his sleeve and then wiping his nose with his hands. im telling ya i had to fight the urge to pack it all back up and go wait in that line again. i gave him a cough drop so he wouldnt cough on me when i was standing there and suggested that he go home since he was clearly very sick. and i mean really sick, more than a cold prolly the freakin flu:)  and when i got back to my car washed my hands with the windex from the backseat. musta worked tho because i didnt catch his cold. 

 

 

---

 

---

 I've actually done that too.

Psych Lit wrote:

---

nesea wrote:

---

---

yanno, I'm not a picky eater ... seriously ...  but I can't stand the after taste left by artificial sweeteners.  Any of them. I've tried and tried .. but I can't do it.

It's real sugar or no sugar for me.

I rarely drink soda, and if I do, never - ever diet, and I don't drink those little packets of ..whatever. Well I would if I could, but I just can't. It always hits a few seconds after the initial swallow ... I go from .. hmm, not bad .. to .. ugh, what is that?


its probably good fortune that you cant. its easy to chug those diet drinks by the 2 liter because they dont have any calories but they supposedly contribute to metabolic syndrome if taken in excess. the rule i heard was that for every diet drink consumed on glass of water should follow.

When I'm out I order water or iced tea, (hold the fresh lemon after seeing THIS  YouTube - Are Your Lemons Clean? or  YouTube - restaurant lemons any one of these). 

i guess the thing to consider here is that the people handling those lemons are also the people handling the food. i wouldnt use them in a dive bar maybe tho if there was alcohol in the drink i might. but if they come from the fridge behind the bar in a restaurant? why not? ive yet to get sick from a lemon. but i did get food poisoning once on a plane coming back from paris. it was the pasta salad. i threw up for about 4 of the 7 hours. there is nothing worse than puking and the trots at 30 thousand feet. i kept changing my clothes and throwing them in the tiny garbage chute in the tiny bathroom. finally the fa gave me a garbage bag to throw up in so id have fewer reasons to change. i was in business class. everyone left except me and my partner who had the horrid task of holding my hair and my hand and worse she had to yell at me when we landed in chicago because the nice fresh from poland porter george was a sucker for a bribe.  partner said dont drink anything and refused to get me anything so i paid george 10 bucks to fetch me an extra large diet coke. i was completely dehydrated of course the end result of that was predictable whereupon i paid him more to get more. you see where this is going?
partner was getting pissed and the airline gave me a hotel room so i didnt puke on the connecting flight. my partner wanted to stay and take care of me but i made polish george schlep her over to our departure gate. once i got to the hotel and took a shower, got under the warm blankets and guzzled 4 or 5 cokes without the well intentioned partner nagging i was fine:)


Oh and here's a website that you can check for recalled peanut products ....... cause you can't trust anything anymore.

Peanut Product Recalls: Salmonella Typhimurium

i just had a handful of planters so i aint looking. the power of suggestion and all. lol

 

---

 

---

Nightowlhoot3 wrote:

---

Okay, technically this isn't a cooking tip, but I'm going to post this here, anyway.

I just came inside from doing yard work, and was hot, and thirsty, but not dying from thirst kind of thirst, because I always keep well hydrated when I work outside here, but I DID want something to drink. Something other than water.

What I did, was grab the last cold individual bottle of water out of the fridge, put a few drops of real lemon juice in it, some of the artificial sweetener that comes in the yellow package (which dissolves quickly AND easily) and then, because I had the jar in the fridge anyway, adda a little maraschino cherry juice to it.

Voila! One serving ice cold low-cal cold pink cherry- lemonade in less than a minute, and quite tasty as well as pretty, with NO clean up! :)

<glancing over at bottle>

recommend you make two, while you're at it....

---

Psych Lit wrote:

---

 

Anonymous wrote:

---

---

Ayurveda claims.........." lemons (oranges, limes, kiwis & mangoes QQ at owl) clean your teeth and promote good oral hygiene". They are high in Vit. C and fight bacteria which is the cause of gum disease. My periodontist just last week had me, along with the  usual salt water rinse,  drink lots of unsweetened fruit juice post procedure.

hmmm.  interesting. are you into ayurvedic medicine? other than tumeric and flax seed which i already do are there any other anti inflammatory kinds of spices you might recommend?

---

Not stirctly.  I like the principles. The union of elements and, how the elements can be used un healing. ginger.........chilli...........cayenne pepper are spices I love. Antioxidants are also wonderful for inflammation. Gator

 

---

Nightowlhoot3 wrote:

---

---

Is your acquaintance employed by the media?

roaring! touche!  nope. i heard that from several people including my dentist. ironically it was my internist who suggested adding the fresh lemon to the 5 or 6 glasses of water im advised to drink. its suppposed to be an excellent natural anti inflammatory and ive begun to have difficulties with that which aint a good thing. cure the aches and kill the teeth. sigh... sometimes ya cant win for losing yanno?

Okay, sure, direct contact with citric acid (see: grapefruit, oranges, tangerines, lemons, tomatoes) isn't great for your tooth enamel, and lemons have a high content, but a few drops especially when diluted with water is going to have way less citric acid than say eating an orange or two, and the benefits of lemons (see, for instance: Idaho Observer: The Amazing Health Benefits of Drinking Lemon Water) I  think far outweighs the potential damage, which MIGHT come about if you just sat around eating lemons all day.

interesting article. and i learned a new word in reading it! felon: infection of the fingertip.

If you're really worried about your tooth enamel, you could always use a straw, and bypass the teeth altogether.

yanno i do use straws most of the time. not for their teeth saving propensities but because they seem festive. lol. really. if it aint fun do your best to make it more fun. one of my favorite summer drinks is fresca and cranberry juice with a couple of cherries and a slice of orange for festivity reasons. lol

 

PS: They dump citric acid in that diet coke, too, yanno...

oh yeah. ive been trying to cut way back on the dc.  one of the researchers down the hall at my old job was doing a study on health effects of carbonated drinks and everytime shed see me with one of those humongo sized 7-11 diet colas shed enlighten me about calcium leach from the bones and esophogeal problems and pre diabetes syndrome. it has been a trigger for indigestion for me so ive really been trying to minimize my intake.  these days its usually unsweetened green iced tea or water with an occasional dc for a morning kickstart. life without caffine...its a whole new world.

 

 

 

---

Nightowlhoot3 wrote:

---

 

Psych Lit wrote:

---

 

Nightowlhoot3 wrote:

---

 

Okay, technically this isn't a cooking tip, but I'm going to post this here, anyway.

I just came inside from doing yard work, and was hot, and thirsty, but not dying from thirst kind of thirst, because I always keep well hydrated when I work outside here, but I DID want something to drink. Something other than water.

What I did, was grab the last cold individual bottle of water out of the fridge, put a few drops of real lemon juice in it, some of the artificial sweetener that comes in the yellow package (which dissolves quickly AND easily) and then, because I had the jar in the fridge anyway, adda a little maraschino cherry juice to it.

Voila! One serving ice cold low-cal cold pink cherry- lemonade in less than a minute, and quite tasty as well as pretty, with NO clean up! :)

<glancing over at bottle>

recommend you make two, while you're at it....

 

---

yum that sounds good. lemonade and summer just sort of go together. we have one of those ice maker water machines at one of my jobs and i have a covered water container and i get those singles to go lemonade and tea things at walgreens there are 10 in a box and they sell for one dollar a box. much cheaper than the dolllar and a quarter for a coke. im trying to drink more water and less diet cola products so this works out well. i add just enough of the drink mix to flavor the water a bit. i was adding real lemons from the grocery not the squeezy things last summer and someone told me that this was bad for the tooth enamel so i stopped. 

 

---

Is your acquaintance employed by the media?

Okay, sure, direct contact with citric acid (see: grapefruit, oranges, tangerines, lemons, tomatoes) isn't great for your tooth enamel, and lemons have a high content, but a few drops especially when diluted with water is going to have way less citric acid than say eating an orange or two, and the benefits of lemons (see, for instance: Idaho Observer: The Amazing Health Benefits of Drinking Lemon Water) I  think far outweighs the potential damage, which MIGHT come about if you just sat around eating lemons all day.

If you're really worried about your tooth enamel, you could always use a straw, and bypass the teeth altogether.

PS: They dump citric acid in that diet coke, too, yanno...

 

 

 

 

---

Nightowlhoot3 wrote:

---

 

Okay, technically this isn't a cooking tip, but I'm going to post this here, anyway.

I just came inside from doing yard work, and was hot, and thirsty, but not dying from thirst kind of thirst, because I always keep well hydrated when I work outside here, but I DID want something to drink. Something other than water.

What I did, was grab the last cold individual bottle of water out of the fridge, put a few drops of real lemon juice in it, some of the artificial sweetener that comes in the yellow package (which dissolves quickly AND easily) and then, because I had the jar in the fridge anyway, adda a little maraschino cherry juice to it.

Voila! One serving ice cold low-cal cold pink cherry- lemonade in less than a minute, and quite tasty as well as pretty, with NO clean up! :)

<glancing over at bottle>

recommend you make two, while you're at it....

 

---

Nightowlhoot3 wrote:

---

 

Anonymous wrote:

---

 

I love me some shrimp:) Gator

---

You can have it.

I've never been much of a fan of sea food, except for scallops, and years (decades, to be honest) ago, decided it was time to acquire the taste.

My first (and last) jaunt into the wonderful world of seafood was some sweet and sour shrimp. Within a few hours, I was more sick than I have been in my life either before, or since (and that includes when I had the Bangkok flu, and my tongue turned black.) There are two days missing completely from my life. I remember once sort of "coming to" and thinking (and saying out loud) "God, I'm delirious." Another brief arousal had me begging God to "take me now." I remember that still, like it was yesterday.

I lived alone at the time, and had had the bad shrimp for dinner Friday night. I've no clue what happened Saturday or Sunday. Monday, when I neither showed up for rehearsal, nor called in (I, who had never before missed a rehearsal, or even been late to one) people from the theatre department were dispatched to my home where they found me lying in the hallway. 

I was told that if I were to contract that same illness again, it would be worse than the first time. Sometimes, you only need to try a new thing once, to know it just ain't gonna work out for you. That's what I've concluded about seafood, anyway.

 

---

 

Good Lord Owl. What was this dreadful affliction? Food poisoning ? I'd never touch it again either. Including sweet and sour of anykind. Hmmmmmmmmm lets see..........I love me some----------------. You fill in the blank. lol Gator

---

Nightowlhoot3 wrote:

---

 

Anonymous wrote:

---

 

I love me some shrimp:) Gator

---

You can have it.

My first (and last) jaunt into the wonderful world of seafood was some sweet and sour shrimp. Within a few hours, I was more sick than I have been in my life either before, or since (and that includes when I had the Bangkok flu,

i wonder if you have an allergy? shellfish allergies are common. if so be careful if you take any calcium supplements there are some that can trigger these allergies.

and my tongue turned black.) omg!

Anonymous wrote:

---

I love me some shrimp:) Gator

---

You can have it.

I've never been much of a fan of sea food, except for scallops, and years (decades, to be honest) ago, decided it was time to acquire the taste.

My first (and last) jaunt into the wonderful world of seafood was some sweet and sour shrimp. Within a few hours, I was more sick than I have been in my life either before, or since (and that includes when I had the Bangkok flu, and my tongue turned black.) There are two days missing completely from my life. I remember once sort of "coming to" and thinking (and saying out loud) "God, I'm delirious." Another brief arousal had me begging God to "take me now." I remember that still, like it was yesterday.

I lived alone at the time, and had had the bad shrimp for dinner Friday night. I've no clue what happened Saturday or Sunday. Monday, when I neither showed up for rehearsal, nor called in (I, who had never before missed a rehearsal, or even been late to one) people from the theatre department were dispatched to my home where they found me lying in the hallway. 

I was told that if I were to contract that same illness again, it would be worse than the first time. Sometimes, you only need to try a new thing once, to know it just ain't gonna work out for you. That's what I've concluded about seafood, anyway.

 

---

BoxDog wrote:

---

 

down here to have the local access to jumbos at whats still a reasonable price for a fresh, local food. There are those frozen bags from thailand that have a decent sized shrimp, but I can't help thinking of how unfriendly they are as an industry out that way. That and the thousands of dead bodies that filled their waters after that sunaumi.

---

Nightowlhoot3 wrote:

---

BoxDog wrote:

---

 

Psych Lit wrote:

---

 

Nightowlhoot3 wrote:

---

I have a friend with not only huge pink grapefruit, lemon and tangerine trees but also mangos and avocados. I love mangos on their own, they're just really, really sticky and messy. One of my favorite summer dishes is a chilled mango shrimp salsa. It stays nice a couple of days in the fridge and can be tossed with cilantro, salad greens and red onions fast enough. Her trees yield a couple hundred each year of both the mangos and the avocados. THAT'S my definition of a friend with benefits.

---

omg that sound good.  but you add the shrimp to the salsa or thats what goes with it?

---

 

---

Fresh salsa this time, and brown the shrimp stovetop with just a sprayed pam skillet and a little garlic then chill that too. Repeat, diced fresh, chilled salsas not the jarred variety. Similar to a very chunky gazpacho.

 

---

So after you brown the shrimp, (and this would be the little salad shrimp?)  do you then let it cool, and put it in the salsa?

 

---

nesea wrote:

---

 

Love mango salsa, except the cilantro. To quote Owl in a previous post .. I hate, hate  ... HATE IT ................... (insert emoticon of Tom Hanks in "Big" scraping caviar off his tongue - here) ::ack::

---

Aren't tastebuds funny? Uniquely so, I mean ... I feel that way about caraway seeds (see rye bread and cole slaw.) I'm also not a fan of (black) liquorice, or anis, which really messes with my ouzo mojo.  

OPA!

I'm C- on curry, and a little bit of ginger goes a looooooooooooong way with me. Once in a blue moon, I'll buy some ginger root (usually the smallest one they have) with good intentions, but eventually end up tossing it, untouched.

I don't really use cumin, at ALL, but I know it's in a lot of foods I like so I may give it a go at some point soon, and see how I REALLY feel about it, and maybe try to learn to cook with it some. I'm not wimpy, though, about strong spices per se. Not a fan of "bland" food at all. I like different peppers and chilies a lot, and I won't even tell you the things I'll put a little  horseradish on ..  I have, in my fridge right now, about seven different kinds of jarred mustards, but my favorite is the Boars Head deli mustard. I use it a lot. Garlic and onion go without saying. 

My last partner couldn't stand onions -- either raw, or cooked.
She also thought cold potatoes (like potato salad) was just inherently "wrong."
 
That relationship was doomed from day one.
I'll do a lot for a relationship, but not give up onions. 

I don't know how, when, or where I picked up my antagonism for "picky" eaters, but I know I have it. At some point I guess I just got tired of preparing big group meals, with a little side pan for the person who "didn't like" one ingredient in the dish. Of course, that's hard when there are just two of you, and you're doing the bulk of the cooking, and the other can't stand onions. I discovered quickly I just don't know how to prepare food without onions at least near by.   

Psych Lit wrote:

---

Nightowlhoot3 wrote:

---

I have a friend with not only huge pink grapefruit, lemon and tangerine trees but also mangos and avocados. I love mangos on their own, they're just really, really sticky and messy. One of my favorite summer dishes is a chilled mango shrimp salsa. It stays nice a couple of days in the fridge and can be tossed with cilantro, salad greens and red onions fast enough. Her trees yield a couple hundred each year of both the mangos and the avocados. THAT'S my definition of a friend with benefits.

---

omg that sound good.  but you add the shrimp to the salsa or thats what goes with it?

---

 

---

Nightowlhoot3 wrote:

---

I have a friend with not only huge pink grapefruit, lemon and tangerine trees but also mangos and avocados. I love mangos on their own, they're just really, really sticky and messy. One of my favorite summer dishes is a chilled mango shrimp salsa. It stays nice a couple of days in the fridge and can be tossed with cilantro, salad greens and red onions fast enough. Her trees yield a couple hundred each year of both the mangos and the avocados. THAT'S my definition of a friend with benefits.

---

omg that sound good.  but you add the shrimp to the salsa or thats what goes with it?

---