On 5/22/2019 1:05 AM, Tina wrote:
On 11/05/2019 00:14, jmcquown wrote:
On 5/9/2019 1:57 PM, Tina wrote:
On 05/05/2019 22:08, jmcguown wrote:


(snipped link)

Sorry, Jill,Â* I've now realised it wasn't you, we have a troll
pretending to be you.
sigh

No problem.Â* You've known me for years; I knew you'd figure it out
eventually.

Oddly enough, there was a recently forged post in another ng.Â* It was
quite polite, not at all malicious nor designed to stir up trouble.
It simply stated I had decided to get another cat to keep Buffy
company. (Not true.)

What I don't understand is why anyone bothers to waste their time.Â* Is
it because they don't get enough attention in their own lives?Â* Sad,
really.

Jill

Yes, it's all about seeking attention I think.Â* Inadequate people with
sad lives.Â* Now what we need to do if another troll post comes, is what
we used to do.Â* Post recipes in reply!

I still love to cook. Unfortunately there don't seem to be enough
posters here who remember that is how we handle trolls and forgers.

I did buy a nice purple eggplant/aubergine which I plan to peel, slice
and fry. Dredge the slices in an egg wash (a beaten egg with a splash
of water), then in flour seasoned with S&P. I use glass pie plates for
this. Let the slices set on waxed paper to dry a bit. Then dredge in
flour again. (Eggplant holds a lot of moisture so it will leach out
from the first flour dredging.) Let set briefly again. Then pan fry
the slices in a little bit of hot neutral oil until golden brown on each
side. Drain on paper towels. Serve the fried eggplant slices with a
nice tomato/garlic sauce* reduction if desired.

*The sauce would be a "chef" thing to do. I'm not a chef. I like just
plain fried eggplant. My mother used to make this when I was a
teenager. It was my first introduction to eggplant/aubergine.
Delicious! My mother hated to cook so I have no idea why she made fried
eggplant.

Btw, I'm a bit ashamed that I even thought you'd post such a thing.

Tina, please don't worry about it.

Jill