Some do, others don't. His humor is much better heard, not seen.

There is amusement to be had from a slightly ungainly
and not very funny guy doing athletic and funny things

I didn't find it all that humorous.

I found it kind of embarrassing, having myself been
at times either slightly ungainly or not very funny
or both, but others no doubt feel more favorably.

on stage. And there's the bassoon piece that isn't
appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Guess I'll have to watch it again; I don't recall that part.

I'm not sure which of the shows it was in.

That's horrid. I'd accept green tea brewed at 200, but
water at a rolling boil is to be used for disinfection
or cooking pasta. British palates were damaged at or

We have an electric hot pot (like the Shipps) so I'll let the water come
to a boil which shuts the pot off. Then I'll pour the water, at just
under a boil, but not let the tea steep very long.

When the water comes to a hard boil, the dissolved
oxygen runs away, and you're getting flat dead-tasting
water. Maybe the Brits like flat-tasting things. The
Shipps will attest to that they like dead-tasting things.

before birth, anyway, so who's to take them as a culinary
authority? Funnily, we were talking about our friend
Letitia, who is a Brit (we're going to hear her sing
Cleopatra in Handel's Julius Caesar in a couple days); we
were laughing about her father and his veddy British
tastes, many of which learned in a military career
(apparently the Royal messes were worse than ours - this

I don't recall the food being that impressive from the week I spent in England. Fast food fish and chips were disappointing; they subbed fries
for chips.

But then for some years Heston Blumenthal's Fat Duck,
between London and Oxford, was rated the #1 restaurant
in the world.

idea is corroborated by WWII accounts of English officers
taking every opportunity to dine with their American
counterparts, and the Americans taking every opportunity
to drink with the English).

O-kay...............

As Prof. Schickele used t say that's true, you
know, and you can't argue with truth.

I worry less about vermin, which generally don't bother
me, than mold, which does.

Mold is a bother; I try to keep it out of the house (except for cheese
and such like) as much as possible.

Over here, the humidity has been 90-100%, and things
are kind of moist. There's a living area in the cabin
with a wood stove, though, which has been a lifesaver.

She had no > problem with the language, being familiar with the King James Bible but > reported that classmates found it rough going.
Check out more of the variorum editions - turns out
that Shaxpere couldn't spell, even his own name.

At least he could read/write, which is more than a lot of his fellow countrymen (and more so women) could do. Recently finished a biography
of Queen Elizabeth 1--she was quite well educated for a woman of her
era!

Some of the female nobility were decently educated,
and when one got a tutor who was really enthusiastic
about teaching, lots of good things could happen.

By which time the project will be completed?

Or is promised to be completed.

I know, both the public library and pool here in WF are far behind on
their scheduled completion date. They'd hoped to open the pool by mid
July; it's still under construction. The library's completion date was supposed to have been mid September; they're saying some time in
November now. A bond was passed for that project in 2007......and
they're just getting to it now, blaming the recession for the delay.

Didn't they have to pay interest on that bond during
all that time? And didn't the recession mandate that
the government should press forward with work projects
to combat it?

Title: Catalan Saute of Calamari (Squid) in Onion

Marmalade > Interesting looking combination of onions and pepper with the calamari.
Pretty standard Mediterranean fare, and I'd not argue
if someone served it to me as Calabrian or Sicilian.

Nor would I actually. My MIL's roots are from Calabria and the owner of
our favorite local Italian restaurant is also Calabrian.

The dishes I have been served characterized as Pugliese,
Calabrese, and Sicilian' have been way sour for my taste,
and then a guy I knew of Pugliese origin pointed out that
ripe Mediterranean tomatoes are sweeter and taste far
better than anything we could grow in the States, and the
only way to get anything like the effect is to cook our
tomatoes way down and even then to add a little sugar.

---------- Recipe via Meal-Master (tm) v8.05

Title: Sea Bass Poached with Fresh Tomatoes and Sicilian Rice Sa
Categories: Fish, Sea-bass
Yield: 4 Servings

----------------------------------SEA
BASS----------------------------------
8 Pitted olives
3 Anchovy fillets
4 c Pureed tomatoes
3 tb Olive Oil
4 Sea bass fillets, 4 oz. ea.
2 tb Capers
1 tb Chopped parsley
Salt & Pepper to taste

-------------------------------SICILIAN RICE-------------------------------
2 c Cooked risotto
3 tb Olive oil
3 Tomatoes peeled and seeded
1 sm Onion, diced
2 tb White vinegar
1/2 c White wine (dry I assume)
-juice of 2 lemons
1 ts Dijon mustard
2 Anchovies, chopped
1 tb Oregano, chopped
1 c Pitted olives
Salt & pepper to taste

SEA BASS Puree tomatoes, anchovies and olives with a little olive oil.
Place in a sauce pan and cook for 10 to 12 minutes. Add sea bass and
cover
and simmer for about 10 minutes. During the last few minutes of cooking
add
the capers and parsley.

John's Notes: The kitchen prepared this in the oven at 350 degrees. For
the demonstration he placed the sea bass fillet in a skillet and covered
it
with the sauce. One or two servings could be prepared on the stove top
but
for a crowd you would want to bake it in the oven.

SICILIAN RICE

Saute tomatoes and onion in olive oil for 3 to 4 minutes. Add vinegar
and
white wine and cook until liquid is almost gone. Mix in lemon juice,
mustard, anchovies, oregano and olives. Mix with risotto. Add salt &
pepper to taste.

John's Notes: To plate this the fish fillets and sauce were served over
the Sicilian rice. When using fresh herbs, add at the end of the cooking
process. When using dry herbs, add at the beginning so they will
re-hydrate and release the oils that add flavor. For the rice salad
adjust
the consistency of the risotto with the amount of white wine added. This
dish was wonderful! The heavy tomato flavor seasoned with the anchovy was
a
delight.

Source: John Geckles, The Dinner Table

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

Hi Michael,

Some do, others don't. His humor is much better heard, not

seen. > ML> There is amusement to be had from a slightly ungainly

and not very funny guy doing athletic and funny things

I didn't find it all that humorous.

I found it kind of embarrassing, having myself been
at times either slightly ungainly or not very funny
or both, but others no doubt feel more favorably.

Not really fun to see someone on stage who reminds you so much of your
less than graceful self. I understand your feelings; I think most of us
would have the same reaction.

on stage. And there's the bassoon piece that isn't
appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Guess I'll have to watch it again; I don't recall that part.

I'm not sure which of the shows it was in.

Is it that important in the greater scheme of life?

That's horrid. I'd accept green tea brewed at 200, but
water at a rolling boil is to be used for disinfection
or cooking pasta. British palates were damaged at or

We have an electric hot pot (like the Shipps) so I'll let the water

come > to a boil which shuts the pot off. Then I'll pour the water, at just

under a boil, but not let the tea steep very long.

When the water comes to a hard boil, the dissolved
oxygen runs away, and you're getting flat dead-tasting
water. Maybe the Brits like flat-tasting things. The
Shipps will attest to that they like dead-tasting things.

So it seems. We have a reverse osmosis filter on the kitchen sink,
separate tap for the water that runs thru it. We use that water for
drinks, etc--takes out the stuff you can chew on--tho I'll also drink
the regular tap water from other sinks.

before birth, anyway, so who's to take them as a culinary authority? Funnily, we were talking about our friend
Letitia, who is a Brit (we're going to hear her sing
Cleopatra in Handel's Julius Caesar in a couple days); we
were laughing about her father and his veddy British
tastes, many of which learned in a military career
(apparently the Royal messes were worse than ours - this

I don't recall the food being that impressive from the week I spent

in > England. Fast food fish and chips were disappointing; they subbed fries > for chips.

But then for some years Heston Blumenthal's Fat Duck,
between London and Oxford, was rated the #1 restaurant
in the world.

In who's opinion"

idea is corroborated by WWII accounts of English officers
taking every opportunity to dine with their American
counterparts, and the Americans taking every opportunity
to drink with the English).

O-kay...............

As Prof. Schickele used t say that's true, you
know, and you can't argue with truth.

And as Edith Ann used to say, "and that's the truth.........(raspberry".

I worry less about vermin, which generally don't bother
me, than mold, which does.

Mold is a bother; I try to keep it out of the house (except for

cheese > and such like) as much as possible.

Over here, the humidity has been 90-100%, and things
are kind of moist. There's a living area in the cabin
with a wood stove, though, which has been a lifesaver.

Otherwise you would be as moldy as a chunk of cheese? Found any
mushrooms in the bathroom yet?

She had no > problem with the language, being familiar with the

King > ML> James Bible but > reported that classmates found it rough going. > ML> Check out more of the variorum editions - turns out

that Shaxpere couldn't spell, even his own name.

At least he could read/write, which is more than a lot of his fellow countrymen (and more so women) could do. Recently finished a

biography > of Queen Elizabeth 1--she was quite well educated for a
woman of her

era!

Some of the female nobility were decently educated,
and when one got a tutor who was really enthusiastic
about teaching, lots of good things could happen.

Especially if the student was eager to learn and gifted in languages, as apparantly the queen was.

By which time the project will be completed?

Or is promised to be completed.

I know, both the public library and pool here in WF are far behind

on > their scheduled completion date. They'd hoped to open the pool by
mid > July; it's still under construction. The library's completion
date was > supposed to have been mid September; they're saying some
time in

November now. A bond was passed for that project in 2007......and they're just getting to it now, blaming the recession for the delay.

Didn't they have to pay interest on that bond during
all that time? And didn't the recession mandate that
the government should press forward with work projects
to combat it?

Don't know about either question but work is finally getting done. The
library had a bit of cosmetic work done on it a few years ago; this is a
major expansion job.

Title: Catalan Saute of Calamari (Squid) in Onion

Marmalade > Interesting looking combination of onions and

pepper with > ML> the calamari.

Pretty standard Mediterranean fare, and I'd not argue
if someone served it to me as Calabrian or Sicilian.

Nor would I actually. My MIL's roots are from Calabria and the owner

of > our favorite local Italian restaurant is also Calabrian.

The dishes I have been served characterized as Pugliese,
Calabrese, and Sicilian' have been way sour for my taste,
and then a guy I knew of Pugliese origin pointed out that
ripe Mediterranean tomatoes are sweeter and taste far
better than anything we could grow in the States, and the
only way to get anything like the effect is to cook our
tomatoes way down and even then to add a little sugar.

My MIL's original sauce recipe had no sugar or carrot in it; she's now
adding a bit of sugar, plus a carrot. I still make mine the original
way. I'll also do a fresh sauce, using fresh tomatoes, mushrooms,
onions, peppers and garlic, as well as fresh herbs. Depends on what I
have on hand and how ambitious I want to get with sauce making. (G)

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


... Are you sure you really want to know that?

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