It's usually "based on reality" tho you have to take it with a grain

or > two of salt, sometimes more.
I'm suspicious, as I've said. If the writing is
really good, and the fiction part is really artful,
there ccan be damage done.

Yes so you need to be able to search out facts of the era and people to
know what's true, what's fiction.

Even though, or perhaps because of the fact that, we
have a wealth of stuff at our fingertips on the Internet,
winnowing the real from the unreal can be quite difficult.
The novel I was referring to before, Sudden Death, became
quite unwieldy in that way. Though there were oddities
that I had to look up that turned out to be real or at
least plausible, there were things the author asserted
that were absolute bull, some of which I knew beforehand.
Also it became clear that there are a number of things that
he has never seen but pretends he has. So I put an
annotation or two in the copy and left it for the local
informal take-one-leave-one without having finished it.

Academics are less forthcoming about that.
I started Eric Foner's Gateway to Freedom,
about the Underground Railroad, a thrilling

Worth looking into? I'd get it on my Nook most likely as that takes

up > less space; just a virtual bookshelving. (G)
Maybe, from your standpoint. Public libraries may
have it.

I haven't been to them in a while. Maybe I need to get back into the
habit of going to one; WF has a decent library.

As Swisher points out, they're a tremendous resource.

story, and there were moments when I asked myself
why did he find that out, and that sort of
spoiled it for me.

Can't win them all.

The guy (in contrast to the Enrigue guy) is a professor
at Columbia and probably has more extensive access and
better resources than most.

I'm currently embroiled in a historical novel by the
Mexican writer Enrigue about the painter and rogue
Caravaggio. I'm angered and puzzled by its historical
inaccuracy (almost to the point of alternate reality).
It is too slapdash for me but also hard to put down.
It would probably be too picaresque, even pornographic,
for you.

Depends, but I've got enough reading to keep me busy for a while. Now
that the knee is improving, I'll not be reading as much but doing more
of other things. Working in the kitchen for one, also at the sewing
machine.

Turned out to be too pornographic even for me. Also
full of made-up stuff. Sometimes you can't win any
of them.

And not chuck what you would?

I'd chuck a number of things if I could have.

I wonder what woodchuck chuck tastes like.

IIRC, I think it's a rather fatty meat.

So I hear, and it makes sense for an autumn meat.

Catch 'em before they hibernate.

Or dig 'em up while they're asleep!

Trochaic tetrameter, I think it's called.

A wood chuck would chuck as much wood as a wood chuck could

chuck, > ML> if a > wood chuck could chuck wood.

Doesn't scan.

But that's what I learned as a follow on to the original wood chuck (ground hog) quote.

Still doesn't scan, though I admit that it's in
part that quality that would make it hard to say.

So we'll chuck the whole thread.

Wood that that were possible.

Probably so but they were a staple for Dad's garden. Only times I

had > green beans as a kid were when I was eating away from home; the yellow > ones were our "standard" bean.
To me they're far inferior. Plus they're even
more inclined to squeak than the green ones
unless woefully overcooked.

So what's wrong with squeaky beans?

What's wrong with fingernails on chalkboards?

Zucchini I hate. Squeaky beans I actually cannot
tolerate. Luckily, there's a way of fixing the
beans: lubricants, particularly pigfat or butter.

Probably so. I know my youngest sister would take canned goods home

with > her whenever she came to visit my folks. I think that was part
of the > reason Dad put so much in the garden for a while.
Bringing the laundry and taking away food, eh.

No laundry, but yes to the food take away.

So more grown up than not.

Sounds fair. As of yesterdy, the orders are to discontinue the

honey. > The hole still has some filling to do but it will come, in time.
I suppose it's unnecessary now? So
eat the rest of it. [g]

Not needed as it can't get to the area (internal) to fill in better. No,
I'm not going to eat the rest but save it for medical emergencies.

What's the price differential and the shelf life?

I'm guessing that servicepeople would be actively
discouraged if not forbidden from going up there
unless on orders. We went with Koridoor, which used
to be run by the Army but now is merely run in
cooperation with it.

Correct, had to be on orders, on special assignemnt or other authorised travel. A unit might be able to have a special tour set up but those wouldn't, most likely, include family members.

It was - still is to a great degree - a strange,
perhaps Wonderlandish, place. Interestingly, its
relatively human-freeness has made it a haven for
endangered animals, to the degree that there are
now wildlife tours of the zone. We'll see how long
the North Koreans can refrain from causing trouble.

Title: Nier Beurre (Channel Islands Fruit Butter)

Looks good, might consider swapping out honey for the sugar.

Honey would change the consistency a bit, but careful
adapting would make it work.

+

not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or
fridge. Once jar is opened, the contents should be eaten up within
3 or 4 days. Makes enough to fill 4 or 5 small jars.

Might have to try it. I've made apple butter, peach butter and sweet
potato butter at various times so a mixed fruit one sounds just as good.

If you have extra odd bits of fruit, why not.

---------- Recipe via Meal-Master (tm) v8.01

Title: Boiled Red Cabbage
Categories: Ethnic, Vegetables, odd
Yield: 6 servings

2 oz Butter 1 Onion, chopped
1 Red cabbage 1/4 pt Red wine
2 tb Simple syrup Juice of one lemon
2 Apples, peeled and sliced Salt

1>. Melt the butter in a pan and add the shredded cabbage and syrup; brown
over a low flame, stirring constantly. Add the remaining ingredients,
cover
the pan and simmer gently for 1 1/2 to 2 hours, stirring occasionally.
Season to taste

Source: the complete book of World Cookery Crescent Books, Inc. A
Division
of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN
7064 0023 2 1972

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

there ccan be damage done.

Yes so you need to be able to search out facts of the era and people

to > know what's true, what's fiction.

Even though, or perhaps because of the fact that, we
have a wealth of stuff at our fingertips on the Internet,
winnowing the real from the unreal can be quite difficult.
The novel I was referring to before, Sudden Death, became
quite unwieldy in that way. Though there were oddities
that I had to look up that turned out to be real or at
least plausible, there were things the author asserted
that were absolute bull, some of which I knew beforehand.
Also it became clear that there are a number of things that
he has never seen but pretends he has. So I put an
annotation or two in the copy and left it for the local
informal take-one-leave-one without having finished it.

Sounds like one I'd read the back cover of and put it back where I found
it.

Academics are less forthcoming about that.
I started Eric Foner's Gateway to Freedom,
about the Underground Railroad, a thrilling

Worth looking into? I'd get it on my Nook most likely as that

takes > ML> up > less space; just a virtual bookshelving. (G)

Maybe, from your standpoint. Public libraries may
have it.

I haven't been to them in a while. Maybe I need to get back into the habit of going to one; WF has a decent library.

As Swisher points out, they're a tremendous resource.

True, but sometimes I want to keep the book. Nook is good there, for
electronic keeps, thrift stores for hard copies. I've a mix of books in
both formats, the latter from various and sundry places.

story, and there were moments when I asked myself
why did he find that out, and that sort of
spoiled it for me.

Can't win them all.

The guy (in contrast to the Enrigue guy) is a professor
at Columbia and probably has more extensive access and
better resources than most.

So it should be a better book, overall.

It is too slapdash for me but also hard to put down.
It would probably be too picaresque, even pornographic,
for you.

Depends, but I've got enough reading to keep me busy for a while.

Now > that the knee is improving, I'll not be reading as much but
doing more > of other things. Working in the kitchen for one, also at
the sewing

machine.

Turned out to be too pornographic even for me. Also
full of made-up stuff. Sometimes you can't win any
of them.

Sounds like one that would be best put into the recycle bin.

I wonder what woodchuck chuck tastes like.

IIRC, I think it's a rather fatty meat.

So I hear, and it makes sense for an autumn meat.

Catch 'em before they hibernate.

Or dig 'em up while they're asleep!

If the den isn't snow covered.

Trochaic tetrameter, I think it's called.

A wood chuck would chuck as much wood as a wood chuck

could > ML> chuck, > ML> if a > wood chuck could chuck wood.

Doesn't scan.

But that's what I learned as a follow on to the original wood

chuck > ML> > (ground hog) quote.

Still doesn't scan, though I admit that it's in
part that quality that would make it hard to say.

So we'll chuck the whole thread.

Wood that that were possible.

T'is done.

Probably so but they were a staple for Dad's garden. Only

times I > ML> had > green beans as a kid were when I was eating away
from home; the > ML> yellow > ones were our "standard" bean.

To me they're far inferior. Plus they're even
more inclined to squeak than the green ones
unless woefully overcooked.

So what's wrong with squeaky beans?

What's wrong with fingernails on chalkboards?

That bothers me, squeaky beans don't.

Zucchini I hate. Squeaky beans I actually cannot
tolerate. Luckily, there's a way of fixing the
beans: lubricants, particularly pigfat or butter.

My grandmother would sometimes do beans this way. French cut & cooked.
While beans are cooking, cook some bacon & crumble it. Save the grease
to saute onion to taste. When all are cooked, combine, add cider vinegar
to taste. I had to get the recipe from my aunt as my mom never did it. I
did it most recently last week, at my in laws but didn't French cut the
beans. Still turned out good. (G)

Probably so. I know my youngest sister would take canned

goods home > ML> with > her whenever she came to visit my folks. I
think that was part > ML> of the > reason Dad put so much in the
garden for a while.

Bringing the laundry and taking away food, eh.

No laundry, but yes to the food take away.

So more grown up than not.

Sort of, in some ways but not others.

Sounds fair. As of yesterdy, the orders are to discontinue

the > ML> honey. > The hole still has some filling to do but it will come, in > ML> time.

I suppose it's unnecessary now? So
eat the rest of it. [g]

Not needed as it can't get to the area (internal) to fill in better.

No, > I'm not going to eat the rest but save it for medical
emergencies.

What's the price differential and the shelf life?

We got it for free, still quite a long shelf life on it.

I'm guessing that servicepeople would be actively
discouraged if not forbidden from going up there
unless on orders. We went with Koridoor, which used
to be run by the Army but now is merely run in
cooperation with it.

Correct, had to be on orders, on special assignemnt or other

authorised > travel. A unit might be able to have a special tour set
up but those

wouldn't, most likely, include family members.

It was - still is to a great degree - a strange,
perhaps Wonderlandish, place. Interestingly, its
relatively human-freeness has made it a haven for
endangered animals, to the degree that there are
now wildlife tours of the zone. We'll see how long
the North Koreans can refrain from causing trouble.

Interesting, that neveer happened in the No Man's Land with the Berlin
wall.

Title: Nier Beurre (Channel Islands Fruit Butter)

Looks good, might consider swapping out honey for the sugar.

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

Honey would change the consistency a bit, but careful
adapting would make it work.

About what I figured.

+

not by set or temperature. It is ready when it is nearly dry

- a > ML> spoon drawn across the mixture should leave its own impression. Pot > ML> in small, clean, warm jars and store in a
very cold larder or

fridge. Once jar is opened, the contents should be eaten up

within > ML> 3 or 4 days. Makes enough to fill 4 or 5 small jars.

Might have to try it. I've made apple butter, peach butter and sweet potato butter at various times so a mixed fruit one sounds just as

good.

If you have extra odd bits of fruit, why not.

Right now we've got some SC peaches in the fridge, bananas on the
counter and mangoes in the hanging basket. The combo would make a good
fresh fruit salsa but not a butter.

Title: Boiled Red Cabbage
Categories: Ethnic, Vegetables, odd
Yield: 6 servings

2 oz Butter 1 Onion, chopped
1 Red cabbage 1/4 pt Red wine
2 tb Simple syrup Juice of one lemon
2 Apples, peeled and sliced Salt

Somewhat different from the way I do red cabbage; I use a recipe from a Bavarian cook book Steve was given when he had a TDY assignment in
Augsburg.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)