LindaC, now you're talking Elery's language. He spent his teen years working in a small neighborhood grocery owned by an Italian family. Now we sometimes go to GB Russo's and he gets a sandwich from the deli, much like you describe, but with a special "dressing" that seems a lot like vinegar and oil with herbs to me. The capicola is too spicy, the raw onions give me heartburn, even if I pick off the hot peppers the residue remains and I don't like vinegar and oil dressing, LOL. So, I'll pass, but Ashley and Elery think they've gone just this side of heaven. (grin) Ashley likes the addition of mortadella on hers, and as far as I can see, that's bologna! I've had Jimmy John's once and that was enough, and the only sub joints here now that I've moved is Subway, Mancino's and Jimmy John's. They all have way too much bread and not enough "stuff", so if there's no other choice I'll throw away the top half of the bread and eat the rest of the sandwich. I do the same thing with most restaurant sandwiches anyway, everything now has seemed to go to "artisan" bread and it's inches thick, far more bread than filling. Annie

I hope I don't insult anyone here. If I do, it's really not intended and I apologize in advance. The only thing in common between coffee and tea is both have caffeine. Although, some more than others. Other than that, please don't compare coffee with tea. One is a bean and the other is a leaf! Beans, you may freeze them, leaves, you don't. Think about it, would you freeze lettuce? Even if they've dried up? The moisture created in the freezer will ruin the tea. As for floral tea, if the flowers are not mixed in with the tea leaves, it is not tea and of course, do not contain caffeine. It's considered under tea in a sense that you'd add hot water to the dried flowers for serving. To preserve tea, as beanthere_dunthat mentioned, keep in a dry, cool and dark area (away from the sun). If you can, vacuum pack the tea in smaller quantity, it's the best way to preserve them longer. Then, place the tea packages in double-lid containers. Avoid clear glass containers which allow light going through. Ceramic or stainless steels are fine. As for how long they'd last? That depends on the type of tea. Remember, Pu-erh tea is priced as they aged. Similar to wine, the older they are, the more costly they are. As with any food, leaving the tea leaves in whole would preserve its flavour longer than chopped it or grind it down into small pieces. That's one of the reason that many of us serious tea drinkers prefer whole tea leaves vs. small chopped up tea leaves in tea bags. Although, I do drink various types. As for preparation, use spring water if you can or filtered drinking water. This would help to bring out the most flavor and aroma of the tea. Avoid using tea bags or stainelss steel strainers for these do not allow the tea leaves to expand enough in order to release the flavor. The temperature of the water depends on the type of tea. cloud_swift had mentioned it above. You can find more details from tea vendors website. Most would recommend you the water temperature for your choice of tea. Do a Google search and you'd find plenty of info. Most important thing to remember, when the oxygen content in the water is reduced, the tea will taste flat. This is the reason why you wouldn't want the water to boil too long. Black, Pu-erh and Oolong teas are washed in hot water (barely boiling if you don't use a thermometer) once or twice before serving to allow the dried leaves to open. Basically, pour hot water into the tea leaves for about 20 seconds, then, pour the water out. Once they've been infused once or twice, you'd be able to taste the true flavor better on the next infusion. The more they're infused, the more intense the flavor and aroma would be. Of course, there's a limit of how many infusions each tea can have before the flavor is used up. You wouldn't need to do this with Green tea. When infusing green tea, use barely boiling water, then let it sit for about 5 minutes to cool it down a little before adding the water into the tea. If you have an interest in tea, I'd recommend watching the history of "Tea" that was shown on Modern Marvels by the History Channel. You can purchase the DVD at the link below. Tea is a wonderful and mysterious drink. It inspired many famous poets in the Asian world. It warms you if you're cold; yet, it also cools you when you're hot. It releases all of your stress and relaxes you. It calms you down when you're overwhelmed. It satisfies you in ways that no other drinks can. Next thing to learn is which teapot to use with which tea =o) I have one for Osmanthus Oolong tea, one for jasmine green tea and one for other flavor teas. Ok, that would be another thread. In the mean time, take time for Tea Time and Enjoy! =) Here is a link that might be useful: http://store.aetv.com/html/product/index.jhtml?id=77087

Inside the bird, always. I don't like stuffing or dressing, no matter what it's called or how it's cooked, it's just greasy bread to me, but my family just goes crazy for it. Like Beverly, I'm not allowed to have anything different at Thanksgiving. Turkey, stuffed with the white bread/onion/sage stuffing, really moist so it's almost "gloppy". Yeah, I know. Ick. Candied sweet potatoes, mashed potatoes and gravy, homemade dinner rolls using Grandma's recipe. Pumpkin dessert in some form, I have been allowed to make pumpkin cheesecake instead of pie a couple of times. Woodie's 7 layer salad was a recent addition and now has become a necessity. And, of course, the much maligned green bean casserole. My girls love it, green beans with C of M soup and those onion things. I won't touch it and I keep green beans aside for Makayla and I. Last year I broke with tradition and did green beans with bacon and almonds and I heard about it. I might do it again this year anyway, LOL. Or use Elery's recipe which takes green beans, tomatoes, chicken broth, I really liked it. We'll have a difference of opinion over the green beans, no matter what. (grin) Or I could make both kinds, I suppose..... Oh, and everyone wants lots of gravy because they always put gravy on the potatoes, the turkey AND the stuffing. Maybe it hides the taste of the stuffing? Ahem. Annie

I'm not sure that it would 'neutralize' toxic chemicals. Below are a couple of paragraphs to one article that we saved on the controversy between medical professionals when it comes to cures. Somehow it cleanses the blood from what I can determine. You know, the way it bubbles up when put on a wound, it's forcing bacteria out- oxygenating(?) it. It does the same in the blood stream. So it does not seem that would be the same as 'neutralizing'. Interesting idea though. I continue to research it since there is a good chance that it's being 'hushed up' by the money makers. "HYDROGEN PEROXIDE & HISTORY Ted from Bangkok tells us, "Yes, the pharmaceuticals are threatened by hydrogen peroxide cures! Last time, about 120+ years ago (during the reign of Queen Victoria), people in India (a British colony then) found that Hydrogen peroxide added in small amounts to drinking water cured a variety of sickness especially colds, flu, cholera, malaria, etc. It threatened the British monopoly drug sales, so they issued a fake news by hiring a news reporter disguised as a doctor to put out the information to the effect that taking hydrogen peroxide causes viral brain damage. It sounded believable, but the child who died of the hydrogen peroxide caused viral brain damage was non-existent. FOOD GRADE WARNINGS: 4/18/2006: John from Sault Ste Marie, MI writes, "I'd be very wary of recommending that anyone use 35% hydrogen peroxide unless they've had HAZMAT training or the equivalent. At that concentration H2O2 is extremely corrosive and causes severe burns; in other words, it's a very hazardous chemical that even professional chemists (and I am one) must handle using appropriate safety equipment (rubber gloves, safety goggles, protective lab coat). I know this from experience because I was badly burned by 35% H2O2 while carrying out chemistry research. It's irresponsible to imply that this stuff is harmless and to recommend it to people who have no experience handling hazardous materials." I'm looking for the main author of the article - it's very lengthy. Lots of controversy on the health issue side of it. And as always, money seems to be the cause of the controversy.