We shall see. Critters often paradoxically trust
me, even if I'd just as soon eat them as pet them;
plus they are famous for coming out and bugging
those who are allergic to them, as I understand
some of us are, including me.

You have a point there... even our Spook took to you... ;) I'm just
going on past experience with Throggy, at multiple family get-togethers
at the house... ;) He will wander through, looking for opportunities,
but doesn't usually stick around much....

I got mixed reviews from the dogs here. Livy took to
me in a mild way, but Josefina the Nicaraguan rescue
mutt came up and licked my hand and then stepped back
and growled, the process repeated several times. She
has calmed down, except when I'm thoughtless enough
to come in the cabin by the wrong door. Geneva, her
owner, says in her or my defense that when she came
into the room with the wrong color slacks the other
day, Josi did the same routine on her.

So in genealogical circles, you've said that
Scots-Irish is considered proper, but what's the
percentage who use that term vs. Scotch-Irish
referring to their own families?

Not sure of the percentage... they both are considered proper, from what
I've seen... and I've really not paid that close attention to which is
more or less popular...

The question I had related more to the labeling
of the correspondents' families, not thinking so
much about the propriety of the term. Reminds me
of the old dictionary advertisement (yes, they did
have such in the olden days) that read "would you
flaunt convention with Margaret Mead?" and then
crowed the statistic that 81% (or so) would not,
but then my response was that at least 19% of
correspondents were idiots.

One wonders about the Dootzes ... there's no
substantial difference between the Dutch and the
Deutsch, especially in that era - it was all part
of the HRE and/or the Habsburgs, as I recall, with
the Duchy of Brabant and of Muenster sharing both
the Rhineland and the Netherlands. And the language
attributed as Penn Dutch is a "Low German" that the
northwest Germans and the Netherlanders (of the
18th century and possibly even today) would find
mutually comprehensible.

That may be... There was, however, distinction made between the two
groups, and people definitely wanting to be considered one instead of
the other... possibly both ways... I was almost afraid to break the news

Probably both ways, and that's one potentially
good fallout from the utterly pointless custom
of home DNA testing - people will realize that
their own heritage and that of their closest
enemies are totally the same (or close enough
as makes no difference).

to my maternal grandmother that families she'd proudly claimed as Dutch
had turned out to be clearly German... fortunately for me, she'd already reluctantly come to that conclusion, having observed some of the family stones in nearby graveyards.... ;) (this being not PA, but NY)

See above, lather, rinse, repeat 100000 times.

He was a less favorite professor. I knew about the
bibulous habits of only my more favorite professors.

...

Ah... so we still don't know if your professor did... but he may have, I suppose... ;)

His son, my classmate, writes that Bill Buckley
gave him (the son) a case of wine for a wedding
gift, so somebody must have learned something
from somebody.

My food dislikes have not much to do with their
health effects, and a bit of a mold allergy such
as most normal people have doesn't appear to have
anything to do with it.

OK... :)

Further, I have been known to eat things that are
supposed to be bad for me.

Supposed to, and actually are, are two different things.... ;)

Although after having eaten a quarter pound of
beef fat, I sometimes feel as though I've just
done my body a disservice.

Smoky collards & kale, for Edith & Fanny
categories: celebrity, New Yorker, Ethiopian, Swedish, southern, side
servings: 8

6 sl thick-cut bacon
2 garlic cloves, halved
2 shallots, thinly sliced
1 in ginger, peeled and chopped
2 Tb dry white wine
3/4 c vegetable stock
4 c very thinly sliced stemmed collard greens
Kosher salt
4 c very thinly sliced stemmed kale
1/2 Tb liquid smoke
freshly ground black pepper

Cook the bacon in a large skillet until crisp. Drain
on paper towels and crumble into small pieces.

Pour out all but 3 Tb of the bacon fat. Set the
skillet over medium-high heat and add the garlic,
shallots, and ginger. Saute until the garlic is
lightly browned, 1 to 2 min. Add the wine and
stock and bring to a boil, scraping the bottom
of the skillet to dissolve any browned bits.

Stir in the collards and season with salt. Cover,
reduce the heat to medium-low, and cook for 15 min.
Add the kale, cover, and cook until the greens are
tender and the liquid is almost gone, about 20 min.
If the liquid is cooking away too quickly, turn
down the heat. Stir in the liquid smoke and bacon
and season with salt and pepper.

Marcus Samuelsson
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