The revival was the second stage show I was aware
of whose tickets cost $50. I played in the first
(again, that I knew of), but I don't remember what
it was.

Don't think we've ever seen a show that cost that much. We thought about seeing BLue Man Group when they were at DPAC (Durham Performing Arts
Center) a few years ago but tickets started at about $80./per so didn't
buy. Did get to see The Piano Guys instead, at a much more reasonable
price.

I've never been a Piano Guys person. Nor, if it
came to that, a Blue Man person. Both amusing
and talented, but nothing to particularly ooh and
ah about. I did see Stomp once; it was pretty good,
but I'm not going to do that again.

Funny thing was that because of a long-standing
tradition of alliance with the French against
the English, the Scots had access to and contact
with that cuisine centuries ago. Seems, though,
that their famous frugality won over the desire
to eat tasty stuff.

Or, that their cooking was done more in a pot, over a fire. That again,
was frugality, I guess. (G)

Lots of French cuisine is done in a pot over a fire.

I've seen too many of those in my lifetime.

For sure, and they are conspicuous: genius idiocy
is noticeable the same way real genius is, because
normal competency doesn't stick out.

The Peter Principle?

Perhaps parallel to the Peter Principle.

spend the money. > ML> Drugs, firearms, pornography, ... .

Good cheese, chocolate, fresh fruit...................

Big houses, big cars, plane tickets, ... .

Paid off house, chocolate...........

Alcohol, chocolate ... .

Ah, yes; Annie also was under contract to
Bernina for a while.

Quite good machines, actually. I'm giving a 20+ year old one a good work
out (It belongs to an aunt in a nursing home; I've got "custody" of it.)
and it's doing a great job. We had it serviced and bought a missing
part; it's a "tank" (a lot of metal parts) but overall, a pretty good machine.

You have the expert's view on that one.

completely full. If anyone wants pots and pans, and
I find something that suits that I can spare, that
can be shipped. I doubt anyone here needs what I have
left, though, and I will abandon some to my brother.

Your brohter will have the bulk of the decision making as to what goes
where, tho. At least he probably won't be asking you about some of the wierdest odds and ends of junk, like my brother is, with my parent's
house. My brother is just trying to cover himself in case my sisters or
I, in years to come, ask "what about XYZ that was in the house?".

It's doubtful that I'd do that.

Then we're dealing with big time pollen, plus some storms. No ideal time, we'll just have to pick a time/place and hope for the best.

Makes the region sound uninhabitable!

It can be, at times. Just have to try to pick a time and hope for the
best.

See the last packet.

There are a few keys I have to hit twice to
make them register.

Hopefully not ones used a lot.

It's the ones that get used more that wear out.

Someone needs to design a super sturdy keyboard. (G)

I have thought more than once about the Toughbooks,
but they're all too heavy for my lifestyle.

I wonder if there was any "let's not do it
and say we did" going on.

Not much at that time.

People weren't wise to the big wide world of
cheating yet, perhaps.

The kids involved were all 7 and 8 years old, in a rural area, little
tv, no internet so few of us were aware of the big, wide world yet.

That cuts both ways and can serve to foster credulity
rather than shield people from it. For some reason there
has been periodic resurgence of interest in the story of
Gregor MacGregor of Poyais, who concocted one of the
largest con jobs in history about 200 years ago. Perhaps
it's a resonance with some current events in Central and
South America, who knows; anyhow, the Internet would bave
brought the scheme down in a jiffy, or one hopes. Of
course, the Internet cuts both ways too.

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

Title: Pot Au Feu of Salmon
Categories: Fish/sea. main, Texan, French
Yield: 2 servings

2 6 oz salmon fillets, 1 sm Turnip, julienned
Skinned 2 Sprigs fresh parsley,
1 qt Chicken stock Chopped rock or coarse
1 Rib celery, sliced (kosher) salt imported
1 md Carrot, peeled and Cornichon pickles
Julienned Horseradish sauce
1 md Leek, julienned

-----------------------------HORSERADISH SAUCE-----------------------------
1 tb Butter 1 tb Heavy (whipping) cream
1 tb Flour 2 tb Prepared horseradish
1 c Chicken stock Salt, to taste

In a 3-quart pan, heat the chicken stock to a simmer. Drop in the
celery,
carrot, leek, and turnip until tender-crisp. Remove the vegetables from
the stock and keep warm. Poach the salmon fillets in the stock for 4
minutes, turn and poach for 3 minutes more until firm firm. (The salmon
should not flake or fall apart.) Transfer the salmon to warm soup plates,
Surround and sprinkle attractively with the poach vegetables and chopped
parsley. Ladle stock over salmon. Garnish plates with the rock/coarse
salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE:
In
a saucepan over medium heat, melt the butter. Stir in the flour, with a
wooden spoon or wire whisk. Stir until smooth. Add the stock gradually,
stirring/whisking constantly until sauce is smooth. Whisk in the cream
and
horseradish. Salt to taste. Stir until the sauce is smooth and
thickened.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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

Hi Michael,

Don't think we've ever seen a show that cost that much. We thought

about > seeing BLue Man Group when they were at DPAC (Durham
Performing Arts

Center) a few years ago but tickets started at about $80./per so

didn't > buy. Did get to see The Piano Guys instead, at a much more reasonable > price.

I've never been a Piano Guys person. Nor, if it

They were entertaining, much more so than I'd originally thought. They commented that they really didn't take off as an act until they added
the cello player. He did add a lot to it.

came to that, a Blue Man person. Both amusing
and talented, but nothing to particularly ooh and

Depends on what you're looking for in a performance.

ah about. I did see Stomp once; it was pretty good,
but I'm not going to do that again.

We saw the follow up (knock off?) of that called Pandemonium down in
Raleigh. Steve was a bit skeptical----until the show started. Then he
really enjoyed it. Had good seats (smaller theater) than shows at DPAC
so we could see the stage better.

Funny thing was that because of a long-standing
tradition of alliance with the French against
the English, the Scots had access to and contact
with that cuisine centuries ago. Seems, though,
that their famous frugality won over the desire
to eat tasty stuff.

Or, that their cooking was done more in a pot, over a fire. That

again, > was frugality, I guess. (G)

Lots of French cuisine is done in a pot over a fire.

Just not boiled to within an inch of too mushy.

I've seen too many of those in my lifetime.

For sure, and they are conspicuous: genius idiocy
is noticeable the same way real genius is, because
normal competency doesn't stick out.

The Peter Principle?

Perhaps parallel to the Peter Principle.

Possibly so.

spend the money. > ML> Drugs, firearms, pornography, ... .

Good cheese, chocolate, fresh fruit...................

Big houses, big cars, plane tickets, ... .

Paid off house, chocolate...........

Alcohol, chocolate ... .

Visiting kids/grand kids, chocolate...........

Ah, yes; Annie also was under contract to
Bernina for a while.

Quite good machines, actually. I'm giving a 20+ year old one a good

work > out (It belongs to an aunt in a nursing home; I've got
"custody" of it.) > and it's doing a great job. We had it serviced and bought a missing

part; it's a "tank" (a lot of metal parts) but overall, a pretty

good > machine.

You have the expert's view on that one.

Not fully expert but...........I also own a Brother sewing and
embroidery machines, a Pfaff, a Janome, a Juki, all sewing machines & a
Baby Lock serger. They all have their uses....................

completely full. If anyone wants pots and pans, and
I find something that suits that I can spare, that
can be shipped. I doubt anyone here needs what I have
left, though, and I will abandon some to my brother.

Your brohter will have the bulk of the decision making as to what

goes > where, tho. At least he probably won't be asking you about some
of the > wierdest odds and ends of junk, like my brother is, with my parent's

house. My brother is just trying to cover himself in case my sisters

or > I, in years to come, ask "what about XYZ that was in the house?".

It's doubtful that I'd do that.

No, but his thinking is that he's trying to be fair. I can see that but
some of the stuff (e.g.--cake topper from the cake made to celebrate Mom
and Dad's 50th anniversary)............Mom and Dad were married for 64
years before she passed away, then Dad lived 3 years beyond that. Who
would want a 67 year old, battered up piece of plastic and paper meant
to be used, then discarded? We all said "no" on that so it hit the trash
can, where it should have been put, years ago.

Then we're dealing with big time pollen, plus some storms. No

ideal > ML> > time, we'll just have to pick a time/place and hope for
the best. > ML> Makes the region sound uninhabitable!

It can be, at times. Just have to try to pick a time and hope for

the > best.

See the last packet.

I did, and weighed in on our thoughts.

There are a few keys I have to hit twice to
make them register.

Hopefully not ones used a lot.

It's the ones that get used more that wear out.

Someone needs to design a super sturdy keyboard. (G)

I have thought more than once about the Toughbooks,
but they're all too heavy for my lifestyle.

May have to go with something similar tho. We're probably going to
abandon the tablet as it never lived up to the potential we thought it
should have. My Inspirion is much more versatile.

I wonder if there was any "let's not do it
and say we did" going on.

Not much at that time.

People weren't wise to the big wide world of
cheating yet, perhaps.

The kids involved were all 7 and 8 years old, in a rural area,

little > tv, no internet so few of us were aware of the big, wide
world yet.

That cuts both ways and can serve to foster credulity
rather than shield people from it. For some reason there
has been periodic resurgence of interest in the story of
Gregor MacGregor of Poyais, who concocted one of the
largest con jobs in history about 200 years ago. Perhaps
it's a resonance with some current events in Central and
South America, who knows; anyhow, the Internet would bave
brought the scheme down in a jiffy, or one hopes. Of
course, the Internet cuts both ways too.

One never knows. We can surmise, in retrospect, but never know for sure
as we were not present at the given time.

Title: Pot Au Feu of Salmon
Categories: Fish/sea. main, Texan, French
Yield: 2 servings

I've made a beef Pot Au Feu that's pretty good--we call it a "fancy
French Beef Stew". (G)

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


... Gone crazy, be back later. leave a message at the Beep!

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

On 05-07-18 14:23, Ruth Haffly <=-
spoke to Michael Loo about 691 sew what <=-

No, but his thinking is that he's trying to be fair. I can see that
but some of the stuff (e.g.--cake topper from the cake made to
celebrate Mom and Dad's 50th anniversary)............Mom and Dad were married for 64 years before she passed away, then Dad lived 3 years
beyond that. Who would want a 67 year old, battered up piece of plastic and paper meant to be used, then discarded? We all said "no" on that so
it hit the trash can, where it should have been put, years ago.

It must have held sentimental value for them. I expect that there are
a lot of things in this house that mean much to us but that neither of
our children would really want -- or would wonder why on earth we kept
it around that long.


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

Title: Spring Seafood Soup*
Categories: Main dish
Yield: 4 Servings

4 c Vegetable stock
2 tb Olive oil
1/2 c Minced scallions OR
Spring onions
1 1/2 tb Minced garlic
1 lg Plum tomato, seeded and
Chopped (about 1 cup)
1 pn Saffron
1/4 lb Small shrimp, peeled and
Cleaned
1/4 lb Sugar snap peas
OR
2/3 c Shelled peas
1/4 lb Bay scallops
pn Salt to taste
pn Pepper to taste
Chopped fresh chives for
Garnish

You can substitute some crab meat for the scallops.

In a pot large enough to hold all the ingredients, heat the stock.

Heat the olive oil in a skillet and saute the scallions and the garlic
until soft but not browned. Add the chopped tomato to the skillet and
cook one minute.

Transfer the contents of the skillet to the hot stock, add the
saffron, ute. Add the shrimp and peas, bring to a boil, cook for
another one minute.

Add the scallops to the pot and cook one additional minute or until
the scallops are opaque. Season to taste with salt and pepper.

Serve in warmed shallow soup bowl. Top each serving with a few
chopped chives.

Washington Post May 15, 1996

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:48:51, 09 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

No, but his thinking is that he's trying to be fair. I can see that
but some of the stuff (e.g.--cake topper from the cake made to
celebrate Mom and Dad's 50th anniversary)............Mom and Dad were married for 64 years before she passed away, then Dad lived 3 years
beyond that. Who would want a 67 year old, battered up piece of plastic and paper meant to be used, then discarded? We all said "no" on that so
it hit the trash can, where it should have been put, years ago.

It must have held sentimental value for them. I expect that there

I suspect sentimental for a while, then mom's dementia/alzheimer's
started kicking in and she may not have realized either that she had it
or what it was from. Dad, being of the pack rat generation (born in 1922
so saved everything), never threw it out.

are a lot of things in this house that mean much to us but that
neither of
our children would really want -- or would wonder why on earth we kept
it around that long.

Start talking with your kids now; it will save them time/frustration in
the long run. My parents married on July 29, 1950; my brother found all
their checks, dating back to August 1, 1950.

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


... One of these days, I'll quit procrastinating.

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

On 05-09-18 21:07, Ruth Haffly <=-
spoke to Dale Shipp about Sentimental <=-

It must have held sentimental value for them. I expect that there

I suspect sentimental for a while, then mom's dementia/alzheimer's
started kicking in and she may not have realized either that she had
it or what it was from. Dad, being of the pack rat generation (born in 1922 so saved everything), never threw it out.

I'll admit to being a bit of a pack rat myself with some things. I have
areas in my basement with lots of left over lumber, etc. from various
projects I made in the past. Never know when one might need that piece
of vinyl siding, or section of a 2x4.

are a lot of things in this house that mean much to us but that
neither of
our children would really want -- or would wonder why on earth we kept
it around that long.

Start talking with your kids now; it will save them time/frustration
in the long run. My parents married on July 29, 1950; my brother found
all their checks, dating back to August 1, 1950.

:-}} We might once have been guilty of that, as well as copies of tax
returns and supporting documents going back a half century. Couple
years ago, our credit unions started sponsoring "shredding days" where
you could bring in up to four Staple size boxes of documents and they
would toss them into an onsite shredder. I not only got rid of more
than 40 years of tax stuff, I also got rid of 10-15 years of proprietary
info from my consulting days.

But, we don't have a check problem. These days we write maybe less than
50 physical checks per year, and we don't receive paper copies of even
those. Everything else is done electronically via our main credit
union.


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

Title: LACQUERED SCALLOPS ON SPECKLED RICE
Categories: Seafood, Vegetables
Yield: 4 Servings

MMMMM-----------------------LACQUER SAUCE----------------------------
1/2 c Apricot jam
3 tb Soy sauce
2 ts Oriental sesame oil
1 ts White vinegar
1 lb Sea scallops OR
1 lb Chicken breasts
-skinned and boned
-patted dry
1 pk (6-7 oz) Oriental rice
-with seasonings
1 md Carrot; peeled and shredded
1 Red bell pepper, diced
1 pk (10 oz) frozen snow peas
-thawed
1 Scallion
-sliced on the diagonal

1. Heat the broiler

2. Mix the sauce ingredients, then toss with the scallops. Let stand
while you prepare the rice.

3. Make the rice according to package directions. You will be adding
the bell pepper, carrots, and snow peas to the rice during the last 3
minutes of cooking to steam the vegetables gently. Set a timer to
ring when there are 3 minutes of rice-cooking time left. Add the
vegetables and then reset the timer.

4. Line a baking sheet with foil and place scallops in sauce on it.
Position pan about 2 inches from the heating element to get the
scallops browned and glazed. Watch carefully while broiling. do not
overcook.

5. Place rice and vegetables on a platter or on individual plates.
Spoon scallops over, sprinkle with scallions and serve immediately.

Recipe posted by: Diane Lazarus

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:34:14, 11 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

It must have held sentimental value for them. I expect that there

I suspect sentimental for a while, then mom's dementia/alzheimer's
started kicking in and she may not have realized either that she had
it or what it was from. Dad, being of the pack rat generation (born in 1922 so saved everything), never threw it out.

I'll admit to being a bit of a pack rat myself with some things. I
have areas in my basement with lots of left over lumber, etc. from
various
projects I made in the past. Never know when one might need that
piece of vinyl siding, or section of a 2x4.

I think we all tend to be a bit of a pack rat when we settle down. Each
time we moved with the Army I did a purge--took longer in places we'd
been settled at for longer term. Going from AZ to HI was a challenge as
we'd been in AZ for 8 years and both girls had grown up /left home. Had
to sort out their things--Deborah could pick hers up but had to let
Rachel know by phone or e-mail what there was & should we keep it, send
it to her or pitch it. We've now been in WF for 9 years so have
accumulated a fair amount of...............

are a lot of things in this house that mean much to us but that
neither of
our children would really want -- or would wonder why on earth we kept
it around that long.

Start talking with your kids now; it will save them time/frustration
in the long run. My parents married on July 29, 1950; my brother found
all their checks, dating back to August 1, 1950.

:-}} We might once have been guilty of that, as well as copies of tax returns and supporting documents going back a half century. Couple
years ago, our credit unions started sponsoring "shredding days" where
you could bring in up to four Staple size boxes of documents and they would toss them into an onsite shredder. I not only got rid of more
than 40 years of tax stuff, I also got rid of 10-15 years of
proprietary info from my consulting days.

There was a shredder truck in town a couple of weeks ago; I probably
should have taken a couple of bags down. I'm trying to keep it shredded
as it comes in, but don't always succeed.

But, we don't have a check problem. These days we write maybe less
than 50 physical checks per year, and we don't receive paper copies of

We may write that many, give or take a few. Haven't gotten our paper
ones back in years but my folks were in a small town with a small town
bank. I don't know if they got checks back in the last few years tho.

even
those. Everything else is done electronically via our main credit
union.

Same here, with all of our credit unions.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

On 05-11-18 21:17, Ruth Haffly <=-
spoke to Dale Shipp about Sentimental <=-

I think we all tend to be a bit of a pack rat when we settle down.
Each time we moved with the Army I did a purge--took longer in places
we'd been settled at for longer term. Going from AZ to HI was a

My mother used to say that three moves were as good as a fire for
clearing out junk. Although she had a point, I can say that I prefered
the three moves to our fire. In the first 20 years we were married, we
were never at the same address more than three years and averaged just
less than two years. The fire came at year 20, and we have not moved
since.

1. Some of the recipes in today's file claimed 119 carbs -- loaded with
pasta.
2. I'd expect that you will replace margarine with butter :-}}

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

Title: GARLIC SCALLOPS
Categories: Low-fat, Seafood, Main dish
Yield: 4 Servings

3 tb Flour
Salt and pepper to taste
1 lb Scallops
2 tb Plus (see next ingredient)
2 ts -margarine
3 cl Garlic, minced
2 tb Dried parsley flakes
2 tb Lemon juice

In a shallow bowl, combine flou, salt, and pepper. Add scallops and
toss to coat. Melt margarine in skillet. Add garlic and cook two
minutes, stirring frequently. Add scallops, cook, stirring, until
cooked through, about 5 minutes. Sprinkle with parsley and lemon
juice.

Per serving: 20g protein, 9g fat, 8g carb., 275mg sodium, 37mg chol.,
194 calories.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:51:09, 13 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I think we all tend to be a bit of a pack rat when we settle down.
Each time we moved with the Army I did a purge--took longer in places
we'd been settled at for longer term. Going from AZ to HI was a

My mother used to say that three moves were as good as a fire for
clearing out junk. Although she had a point, I can say that I

We heard that 3 moves/house fire thing when Steve was in the Army but it
was more along the line that 3 moves would ruin furniture/suchlike, just
like a house fire. Our house fire move was coming out of Berlin; the
movers there did some major damage to some pieces.

prefered the three moves to our fire. In the first 20 years we were married, we were never at the same address more than three years and averaged just
less than two years. The fire came at year 20, and we have not moved since.

We moved less than 2 miles 3 1/2 years ago, in town, from the rental
house to the one we bought. Last military move was 9 years ago.

1. Some of the recipes in today's file claimed 119 carbs -- loaded
with pasta.

Depends on what the other ingredients are.

2. I'd expect that you will replace margarine with butter :-}}

Of course, or olive oil.

Title: GARLIC SCALLOPS
Categories: Low-fat, Seafood, Main dish
Yield: 4 Servings

3 tb Flour
Salt and pepper to taste
1 lb Scallops
2 tb Plus (see next ingredient)
2 ts -margarine
3 cl Garlic, minced
2 tb Dried parsley flakes
2 tb Lemon juice

Looks good but I don't know if I'd coat the scallops with more than a
breath of flour.

Per serving: 20g protein, 9g fat, 8g carb., 275mg sodium, 37mg
chol., 194 calories.

About right for the carbs as protein is the main thing here. Flour has
some carbs in it; the other ingredients are negligible (less than one
gram of carbs each, per serving).

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


... Wisdom consists in knowing what to do with what you know.

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