It definitely attracts a "type" these days; you have to have a certain level of ego to even want the job.

A large dash of greed helps, as well.

Hence the tendency of local pols to land in jail. The ones who get to the national level have lawyers and underlings who handle the dirty stuff instead.

Strikes me that greed isn't a guarantee of jail,
though perhaps it should be. One needs to overreach
or be stupid as well; also unlucky.

...whilst among starving artists...?

... whose numbers diminish due to starvation
or seeing the light ...

And thus the day jobs.

That was the inevitable.

I have more than a few friends good enough to go pro, one of whom I wish WOULD record, but they like to eat.

If one is successful enough at feeding, there
might be enough extra to pay for recording (I've
known of such cases). Or you could have them
crowdfunded.

Sometimes a bit slower, often quite quick.
Tarantellas and what my friend Cheryl used to
call "gig-oos" were generally in 6/8.

Gigot? I thought that was lamb.

Quit hamming around.

Veg Pizza McPuff

-in stuffed crust?

You're either too young or too old to remember the cartoon.

Or too something.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Minted Lamb and Rice Strudel
Categories: Live!, Pastry, Lamb, Rice
Yield: 6 Servings

3 c Ground cooked lamb
1/2 c Cooked rice
1/2 c Raisins
1/4 c Chopped mint
1/4 c Toasted pine nuts
2 lg Eggs, beaten slightly
1 Tb Minced garlic
2 ts Ground cumin
1/2 ts Cinnamon
1/8 ts Ground cloves
Salt and pepper
2 c Minced onions
4 Tb Butter
6 Sheets phyllo pastry
1/4 c Olive oil

Recipe Courtesy of Gourmet Magazine

In a large bowl combine all the stuffing ingredients, except the
onions and butter. Add salt and pepper to taste. In a skillet, cook
onions in the butter over moderate heat, stirring for 3 min. Add
the onion mixture to the bowl of stuffing ingredients and combine.
Preheat oven to 425 degrees and lightly grease a large shallow baking
pan. Stack phyllo between 2 sheets of wax paper and cover with a dry
kitchen towel. On sheet of parchment or wax paper, place sheet of
phyllo, long side nearest you. Brush lightly with oil. On this, layer
and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo
stack should be 6 sheets thick.) Spread filling in a 3-inch-wide
strip, mounding it on phyllo, 4 inches above the bottom, leaving a
2-inch border at each end. Using parchment to help roll, lift bottom
4 inches of pastry over filling, folding in ends, and tightly roll up
strudel. Carefully transfer strudel, seam side down, to a baking pan
and lightly brush with oil. Bake strudel in middle of oven 25
min, or until golden. Cool strudel to warm in pan on a rack. Cut
strudel into 1-inch slices with a serrated knife and serve slices
warm.

Yield: 6 to 8 servings

SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9199

Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

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

A large dash of greed helps, as well.

Hence the tendency of local pols to land in jail. The ones who get to

the

national level have lawyers and underlings who handle the dirty stuff instead.

Strikes me that greed isn't a guarantee of jail,
though perhaps it should be. One needs to overreach
or be stupid as well; also unlucky.

Or just arrogant, which falls under stupid I suppose.

That was the inevitable.

I have more than a few friends good enough to go pro, one of whom I

wish

WOULD record, but they like to eat.

If one is successful enough at feeding, there
might be enough extra to pay for recording (I've
known of such cases). Or you could have them
crowdfunded.

In one case it's just ...dunno. He's a doctor and his wife is a nurse, but
he doesn't quite get how good he actually is.

Tarantellas and what my friend Cheryl used to
call "gig-oos" were generally in 6/8.

Gigot? I thought that was lamb.

Quit hamming around.

Hams tend to be ovoid.
--- SBBSecho 3.00-Win32
* Origin: Doc's Place Synchronet BBS (1:123/141)