Subj : Participation
To   : Ruth Haffly
From : Ben Collver
Date : Sat Feb 28 2026 06:37 am

  Re: Participation
  By: Ruth Haffly to Ben Collver on Thu Feb 26 2026 12:14 pm

Hi Ruth,

RH> I'm gradually improving, still not doing a lot beyond basic routine
RH> things.

Hang in there!  Friends and family have been getting colds.  The last two
colds have passed over me thankfully.

RH> We'll pass on the cilantro but otherwise it sounds good. Steve will eat
RH> miniscule amounts of cilantro if it can't be avoided; I will eat more but
RH> not a whole lot. At our favorite Mexican restaurant in in Hawaii, Steve
RH> would ask for his dish to be made with no cilantro; I'd ask for a small
RH> amount. We'd get the food and I'd pull out probably half a dozen or more
RH> big leaves of that stuff--makes you wonder how much was in their regular
RH> cooking. Meals were always good except for that.

I have the gene that's supposed to make cilantro taste bad, but i love it.
I guess that gene didn't express itself, thankfully.  I'm surprised the
restaurant in Hawaii wasn't more careful to honor your request.  At least
the big leaves are easier to pick out than little bits are.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pesto Potatoes With Fennel Compote
 Categories: Stuffed, Veg
      Yield: 4 Servings
 
      4 lg Baking potatoes;
           - well scrubbed
      8 oz Soft silken tofu;
           - drained, mashed
    1/2 c  Basil pesto
      1 tb Low-sodium tamari
           Salt
           Black pepper; freshly ground
           Olive oil; for drizzling
      1 c  Fennel Compote With Black
           - Olives And Pine Nuts
 
  Preheat the oven to 400?F. Pierce the potatoes with a fork and bake
  until soft, about 1 hour. Remove from the oven but leave the oven on.
  
  Lightly oil a baking dish. When the potatoes are cool enough to
  handle, cut in half lengthwise and, leaving the shells intact, scoop
  out the flesh into a large bowl. Add the tofu, pesto, tamari, and
  salt & pepper to taste, blending until well combined. Spoon the
  stuffing back into the potato skins and arrange in the prepared dish.
  Drizzle with a small amount of olive oil and bake until hot, 15 to
       20    minutes.
  
  To serve, arrange the potato halves on a platter or 4 individual
  plates and top each with a spoonful of the fennel compote and another
  drizzle of olive oil, if desire.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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