So, okay, I really can read most of it, but your translation is much better for getting a sense of the poetry. When I was in college we read some modern Hebrew poetry, which was all about reducing it as much as possible to morphemes rather than separate words, and using words with similar shoreshes rather than rhyming. Works great for poetry, not so much for song, but this one is really pretty. Thank-you. Though One Fish Two Fish is very elegant in Hebrew, if I remember right, and it rhymes. :) Blessings to the translators! I'm surprised you don't like the sound of Hebrew. English used to have velar fricatives (ÃÂ and ÃÂ with no dagesh (not that ÃÂ is pronounced in Hebrew anymore either)). You can see it in the spellings of lots of old words, and sometimes you can hear it in Scotland and Northern England still, but not much. I like a full range of sounds. :) Of course, I was reared more on the sweetness of Geula Gil than the power of Moshe Dyan. :) Back to topic, I hope you've gotten a cooler bag for your lunches?

Mustard in general does not require refrigeration. In your case, 1. The PH (acidity) is unknown. 2. Low salt contain. 3. The seal is also to prevent tempering. If the seal is broken, you never know. Return it. dcarch This post was edited by dcarch on Thu, Mar 6, 14 at 20:06

My mother-in-law does this constantly. Pots of meat broth and chicken curry are cooked and left out at 80 degree room temperature--for many days at a time. The food is reheated to a boil and then served with a smile. Other cooked foods like hard-boiled eggs or hamburgers are also left unrefrigerated, and consumed days later. Like dcarch, I believe their GI tracts are apparently accustomed to handling whatever bacterial load might be in these meals. Unfortunately, this practice does cause some problems when we visit the in-laws, as I have become paranoid about food that is served. Food poisoning can be extremely dangerous, much beyond GI symptoms. It is a difficult balancing act to maintain courtesy and respect for one's elders while protecting young children from 4-day old soup with heat-stable toxins.

Grainlady doesn't come here anymore. Our loss. Feel free to post a new thread any time you have a question, even if it relates to something you saw in an old thread. That way you can put the screen name of the person you're asking for in the title, and you'll get more looks, anyway, if it's a new thread. As to storing cooked food, yes, you can (I don't know of any anaerobic safety issues), but I don't know if it'll do you any good. If there are already mold spores in the food, or bacteria, I think they still grow, albeit slowly. Think about when you open a container or yoghurt or something for the first time and it's off. Cutting the air out of the storage is good, but you might want to save your food saver bags, which are expensive, for something you're going to store for a longer time, and use a regular zipper bag for this. You can also portion it into smaller bags so you're not adding contaminants if you don't use the whole thing at once. Or put most of it in a food saver(s) in the freezer, and just keep the amount you expect to use in the next day or two in the fridge.