hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

OT - more food

Since we are on the subject of food I have something I've been curious
about. My stepfather taught me to make a macaroni and cheese dish that used
tomato juice not milk. No one I've ever asked has ever heard of making it
that way (and most of them go "eeeuuuewww"). Is it a regional dish from
someplace, or just something that isn't all that popular? 
I don't like mac & cheese any other way, actually, but now that I don't eat
much pasta I can't have my favorite either, at least not often. 


To sign-off this list, send email to majordomo@hort.net with the

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement