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Breakfast Bread

  ----- Original Message ----- 
  From: BJ 
  To: phaedrus
  Sent: Wednesday, August 06, 2003 7:52 PM
  Subject: Bread recipe?

  Looking for a recipe like the Breakfast Bread sold at Publix Grocery Store in their Bakery Dept.  
  It has lots of dried fruit and nuts.  Any ideas?

Hi BJ,

This website has a recipe with pictures:


It's the only one that I could find.


Homo Sapiens Sapiens

  ----- Original Message ----- 
  From: ed
  To: phaedrus
  Sent: Thursday, August 07, 2003 8:56 PM
  Subject: Homo Sapiens

Dear Uncle Phaedrus,

Over our evolutionary periods we've been called lots of things.
At this point in time I think we're known as "Homo Sapiens".
How shall we be called in the next Period?
Who or what shall decide? Can we do it from here?
Will you be their Uncle?
How can I find out if there's an answer to this query?
Thank you,

Hello Ed,

Well, as I'm sure you know, "Homo sapiens", our scientific name, means that we are of the genus "homo" and of the species "sapiens". Actually, our full name is "Homo sapiens sapiens", with the second "sapiens" representing variety. The Latin meaning of "homo sapiens" is "wise man", which would make "homo sapiens sapiens" mean "wiser wise man". Wiser than who? Well, wiser (hopefully) than "homo sapiens neaderthalis", or "Neanderthal man." At least we aren't extinct... yet. Our wisdom is, of course debatable, but it's pretty safe to say that we are the wisest creatures alive on this planet currently. (Maybe. But I wonder about whales and dolphins sometimes.)

If you're familiar with the scientific classification system for biological entities, then you know that different species cannot interbreed and produce fertile offspring. That's why mules are sterile. (Yes, I know that there is an occasional anomalous exception.) Mules are the offspring of a donkey and a horse, which are two different species. So, if humans ever evolve enough for that species name - the first "sapiens" - to change, then the new humans would not be able to breed with plain old "homo sapiens sapiens" and produce fertile offspring.

On the other hand, we can probably assume that the "variety" (the second "sapiens") could change more easily. Perhaps, if the changes were "good" ones, then the new variety of humans might be called "Homo sapiens superior"? It's possible that, like many species names, the new name would be taken from the discoverer. In other words, if Professor Howard P. Jones discovered a new variety of human being, then the new variety might be named "Homo sapiens jonesia". Sometimes the names come from the location of the discovery - If a new variety of humans were discovered in New Jersey, then the new variety might be called "Homo sapiens newjersius". There's really no way to tell what it might be called until it happens.


Food TV Mayo Recipe

  ----- Original Message ----- 
  From: Pam 
  To: phaedrus
  Sent: Thursday, August 07, 2003 11:05 PM
  Subject: Mayo recipe

  I watched Sara's Secrets while on vacation around the week of July 14th, 2003.  
  Her guest was Chef Cary Neff.  They made a recipe for homemade mayonaise using 
  drained yogurt and garlic, I think.  Anyway, I bought Cary's cookbook and the 
  recipe is not in it.( Bummer).  The food network search has yielded no results.  
  I've emailed Sara's group found at the food network web site, and haven't heard 
  from anyone.  Your help would be greatly appreciated.  Thanks!


Hello Pam,

The below recipe, from the episode "Eating Right" with Cary Neff, was on the Food Network's website.


  Mayonnaise Nouvelle: 

  2 cups plain, fat-free yogurt 
  2 cups (16-ounces) silken tofu 
  1 tablespoon minced roasted garlic 
  2 tablespoons fine herb vinegar or white wine vinegar 
  1 teaspoon Worcestershire sauce 
  1/2 teaspoon hot sauce 
  1 teaspoon sea salt 
  1/2 teaspoon ground white pepper 

  First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth 
  and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 
  1 hour. Discard the liquid in the bowl. 
  In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is 
  pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. 
  Adjust the seasoning with additional salt or pepper, to taste. 

  This dressing will keep for up to 2 weeks in an airtight container in the refrigerator. 

  Yield: 4 cups

Chocolate Chip Pizza

  ----- Original Message ----- 
  From: Yolanda 
  To: phaedrus
  Sent: Friday, August 08, 2003 2:30 PM
  Subject: Pizza Inn Chocolate Chip Pizza

  Do you have a recipe for Pizza Inn Chocolate Chip Pizza. 

  Have A Great DAY!

Hi Yolanda,

No luck with the Pizza Inn recipe, but I did find a chocolate chip pizza recipe. See below.


  Chocolate Chip Pizza
   Recipe By     : Philadelphia Inquirer
   Serving Size  : 6    Preparation Time :0:45
   Categories    : Desserts
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/2  cup           sugar
        1/2  cup           brown sugar
        1/2  cup           margarine
        1/2  cup           peanut butter
        1/2  teaspoon      vanilla
      1                    egg
      1 1/2  cups          flour
                           miniature marshmallows
                           chocolate chips
   Stir sugars together.  Blend in margarine, peanut butter, vanilla and egg.  
   Stir in flour to make a soft dough.  Press into pizza pan and bake for 10 
   minutes at 375 degrees.  Sprinkle with miniature marshmallows and chocolate 
   chips and bake for an additional 5-8 minutes or until nicely browned.  Makes 6 

Sweet Pickles

----- Original Message ----- 
From: "Aleta" 
To: phaedrus
Sent: Friday, August 08, 2003 9:39 AM
Subject: Sweet pickle recipe

> I used to have a great recipe for making sweet pickles, but lost it in a fire.
> The pickles were made in  crock, brined them first, then it took several
> weeks to make the pickles.  The recipe included oil of cloves and cinnamon.
> You added sugar a cup at a time and mixed in the crock.  These were the best
> home made sweet pickles ever.
> Thanks for you help.
> Aleta 

Hi Aleta,

The recipes below are the closest that I could find to what you describe.


Good  Sweet  Pickles

 Ingredients :
 75 (3" - 3 1/2") pickles
 2 c. coarse pickling salt
 10 c. sugar
 5 c. vinegar 5% acid (make sure it is 5% acid)
 18 drops oil of cinnamon
 18 drops oil of cloves
 2 tbsp. celery seed

 Preparation :
    Wash pickles and put in crock.  Combine salt and 1 gallon of
 water.  Bring to boil and pour over pickles in crock.  Cover with a
 plate and weight down.  Brine must cover pickles.  Let stand for 8
 days, but stir every day to discourage film.  You can use hand.  8TH
 DAY:  Wash pickles with cold water.  Cut into chunks and return to
 jar.  In the meantime bring 1 gallon of water with 1 tablespoon
 powdered alum added to boil.  Pour boiling hot water over pickles.
 Water must cover pickles.  Weight down.  9TH DAY:  Pour off alum
 solution.  Drain pickles.  Bring 1 gallon fresh water with 1
 tablespoon alum to a boil.  Pour over pickles.  Weight down.  10TH
 DAY:  Repeat procedure for 8th and 9th days.  11TH DAY:  Pour off
 alum solution.  Drain pickles.  Put in sink and let drain. Put
 pickles back in jar.  Combine sugar, vinegar, oils (measure with a
 medicine dropper) and celery seed.  Bring to boil and pour over
 pickles.  Syrup must cover pickles.  Weight down.  12TH DAY:  Drain
 syrup from pickles in pan.  Bring syrup to boil and pour over
 pickles.  Weight down.  13TH DAY:  Repeat 12th day.  14TH DAY:  Pack
 pickles in sterilized jars.  Bring syrup to boil.  Pour over pickles
 to cover.  Seal.  Process in boiling water bath at 212 degrees for 5
 Sweet  Chunk  Pickles

 Ingredients :
 Cucumbers, med. size not too seedy
 Canning salt
 1 tbsp. alum
 1 stick cinnamon
 Whole cloves
 Whole allspice
 Green food coloring

 Preparation :
    Wash enough cucumbers to make an amount that can be handled
 easily. Place in a crock (a plastic tub also works) and cover with
 brine strong enough to float a raw egg that has been cracked into it
 (about 1/2 cup salt to 1 quart water).  Soak cucumbers completely
 immersed in brine for 3 days (to keep them immersed you may have to
 place a plate over them and set a quart jar filled with water on the
 plate).  Rinse brine off cucumbers, cover with clear water and soak
 for 3 more days again keeping them immersed in the water.  Drain
 water off cucumbers.  Cut into chunks (about 1/2 inch) in a pan and
 cover with water to which you have added just enough vinegar to
 taste it.  Add 1 tablespoon alum to pan of pickles and simmer for 2
 hours.  Do Not Boil.  Drain.  In a saucepan combine 2 cups vinegar
 and 4 cups sugar.  Let come to a boil.  Add 1 ounce stick cinnamon,
 some whole cloves and a little whole allspice.  Pour this syrup
 mixture over cucumbers.  Each of the next 3 mornings, pour syrup off
 into saucepan adding 1 cup vinegar and 2 cups sugar each morning.
 Heat syrup and pour back over chunks.  On the 3rd morning add green
 food coloring to the syrup also.  Place chunks in jars.  Pour heated
 syrup over chunks and seal.


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