kbc10

I need to know if anyone has any idea what the following symptoms, in a kitten, might indicate. Today (Saturday) my husband and I found an apparently lost kitten. We think it is about 6 weeks old. It's playful but it seems to have some kind of eczema or something: it's fuzzy and yellow but it has almost no fur on its ears and it also has bald patches on the toes and the tail. The insides of its ears are filthy. We have not seen it scratching, though. The most worrisome thing is that although it seems alert and pretty friendly, it trembles slightly as if it's got a fever or a chill, much of the time -- even though the weather is warm. The reason we didn't take it to a vet right away is that it's Saturday and the emergency vet is super expensive so if we can wait till monday we will do that. the kitten is eating, drinking water and seems comfortable but the tremor worries us.

I was at the grocery store, trying to decide if I should buy a replacement bag of chile japones, or go with chile de arbol this time. Then I noticed a cheap bag of chile pequin and thought, well, if I want to make even hotter salsa, I can get that. Then it occurred to me: Why is it called "chile pequin"? What does it mean? Is it "Peking" chile? Does "pequin" mean "Peking"? Does anybody know the answer?

Yesterday I was at the grocery store. I'm nearly out of chile japones, and was trying to decide if I should get more chile japones, or chile de arbol this time. Or I could get chile pequin and make my salsa even hotter.

Then I started wondering if "chile pequin" is "Peking" chile.

Does "pequin" mean Peking?

Does anybody know the answer?

Does anybody have a recipe that uses chile manzano? My grocery store in Dallas carries these. They're quite large, roundish, and yellow or orange. I've actually never seen them in the U.S. before and don't have any recipes for them, though I found a Diana Kennedy cookbook that refers to them, calls them "terribly hot" and says they're popular in Michoacan where they're chopped up to make fresh salsas, sometimes a fruit salsa with peaches. Anyone have any recipes using this interesting-looking chile?

My grocery store has chile manzano. (They're quite a large roundish chile that is yellow or orange.) Does anyone have a recipe -- for salsa or anything else -- that uses these? And how hot are they?

What am I supposed to do to this skillet before I use it? As best I can recall, I'm supposed to coat the whole interior with oil, then put it on the stove and heat it for about 20 minutes, then let it cool and wipe out the oil. I did that (and the oil came off on the paper towel with black stuff on it, so should I keep doing this till there's no more black stuff or not much?) Do I need to do anything more? Am I doing this right? What happens if I don't do it right, will the food taste weird, or will the skillet rust, or what?

I went to Cd. Juarez and bought cookware (cast iron skillet etc.) including one of those two-handled copper pots that are often used to cook carnitas. It's not a steel-lined copper pot or anything, it's just a two-handled copper pot.

I've seen these unlined two-handled copper pots used to actually cook with (in a restaurant in California that sold carnitas by the literal ton, every weekend). I think this one is really meant for cooking -- Although the place I bought it had some tourist junk, it also had stuff that was pretty clearly made for real kitchen use (like the cast-iron skillets and Dutch ovens they were selling). So I think this pot is really made to be used as a cooking implement. But the question is, can I just wash it and use it? Or does it somehow have to be prepared first (like, you know, a cast-iron skillet must be prepared properly before you can actually cook with it.) Anybody know?

My friend has wanted to have a child for years. Now she's within about 7 weeks of her due date. Suddenly she's angry, angry, angry. She picked a huge fight with me. I'm really vexed with her about it. Any advice how to minimize damage to the friendship? (I don't have children which is possibly contributing to her anger).

When I've gone to San Francisco I've been to some Chinese restaurants that were totally out of this WORLD. It's so hard to find really good Chinese food elsewhere.....Any recommendations in Texas?

Wanted to tell the person who's got the open question on this: There's a rockin'-sounding Ethiopian-chicken-stew recipe, which includes peanut butter, at this link: http://www.recipezaar.com/151130.

If y'all want to send some more, feel free.

I'm about to move to a new city, for the umpteenth time in the past 15 years. That means I have to find a hairdresser. I'm dreading it because I can never explain how to cut my bangs. I have one hairdresser in my hometown who I LOVE, and she always gets it right, but nobody else seems to cut bangs the same way. I need them long and maybe kind of sideswept...more like rock-chick bangs...and you would not believe the nightmarish bangs I've gotten! I get short little old-lady bangs, short little schoolgirl bangs, or these weird wispy things that are just ugly....I think I am just bad at explaining what I want....Help! How can I figure out if a hairdresser and I are on the same wavelength, vis-a-vis the bang cut? How can I improve my communication with strange new hairdressers? It seems to me so self-evident how I should look. It's always so jarring and upsetting to get a haircut that strikes me as someone else's unflattering idea of how I should look. What should I do?

It's a story in a little book of Japanese stories I had when I was a tiny child. Nobody recalls it, and everyone says the story sounds much too scary for little children. It's a spooky ghost story. But I really liked it.... Does anyone recall that book? It was a narrow little book with black-and-white, Japanese-looking illustrations. I had it in the early 1960s. Who wrote that book?