are open to women, so a lot of the very best are
siphoned away from those positions that were formerly
filled by sometimes massively overqualified labor.

Probably a good thing over all, though... nice to have some of that massively overqualified labor in better fitting jobs... ;)

Better for everyone except the labor itself.

Perhaps.

There are many voluntary underachievers, but the
voluntarily underpaid are few and far between.

Life gets in the way of second life.

Very much so... About caught up again, though... ;)

Hurrah, hurrah, hurray.

Don't cheer too soon... slipping again, though maybe not too badly... ;)

Write if you get work. Or even if you don't.

As above, with the additional cynical comment
that those who like administration tend to hide
some other character flaw, such as not liking
work or not liking people.

There is that....

I've met some and am even less sympathetic
to them than to insurance company executives.

Indeed.

Those who can do, they do; those who can't, they
make the rules. And those who can't teach teach
teachers.

Don't think so - the only time I saw it it
was a Bergmanesque dark film, and I was trying
to play it back but couldn't. All I recall is
that it was a date, but I can't even recall who
the date was.

Probably too long ago....

Those were painful days anyhow. Speaking of which,
it seems the girl in question might have been a
(physically) beautiful blonde nicknamed The Golden Ruel
(you can guess what her last name was); she didn't
much like me, or any man it seems, but was willing to
accept the occasional free movie or concert or meal.

P.S. As she was actually kind of anger-driven (one
can speculate a thousand ways of why), I also called
her The Golden Mean.

We'll find out, but I suspect that's the case.

Should be... :)

Stay tuned until about New Year's Eve eve.
If there's no word by 1/5, remind me.

Ok... As long as I remember... :)

And knowing you, you'll ask for a report
right away.

If I remember... ;)

I'll see you down the hall from me in the
memory unit.

At least we'll be in good company... ;)

So what was that all about again?

... How can you eat one of God's own creatures? With mustard and onions!

Butter and pepper.

That would work, too... along with maybe a bit of ginger... ;)

Maybe. I prefer clean flavors, and ginger
almost qualifies.

cereal killer.

With due cause... ;)

"Godson of Vice-Chancellor runs amok; Kix waiters
and Cap'n Crunches errant restaurant chef."

That's one way to get one's 15 minutes of fame.... ;)

By and large, people would be better off with
zero minutes of fame.

Probably.

How not to be seen is a real skill.

Probably born that way. Once a teacher,
always a teacher.

True... Grandmother could have been a teacher, too, though she wasn't, officially.... :)

But imparted lots of knowledge to lots of people.

Which is the HRO...?

Harvard-Radcliffe Orchestra.

Ah. That makes sense...

Jalbert: Violin Concerto, and Vaughn Williams: A Sea Symphony.

They did

creditably... :)

Who's Jalbert?

Dunno... It was listenable to, at least... I'm guessing somewhat modern, though....

There's a backlash against modernism, and
composers are writing more accessible and
largely duller music.

Some of the modernism was rather dull music, for all the inaccessibility
of it... ;)

There's a point at which my ears say Enough,
but there are others who continue to apparently
enjoy and understand well beyond my capacity. We
like to imagine that anything we don't appreciate
is charlatanry, but that's doubtful. A few of us
were sitting around doing stupid musician tricks,
and we were discussing pitch acuity, and I came in
second (I could reliably distinguish 1/7 tones
across the spectrum and within the western scale
midrange with which I am most familiar quite a bit
better). The point was that I came in second, and
the one who came in first has quite a bit wider
musical appreciation than I do.

No, except the composer was there.

And presumably would know what he'd intended for you to play... explains

She.

Ah. Did she pick up on your mistakes...? or was it good enough for
her...?

Probably; but I've been tentatively hired to
play another performance of it later.

why you'd never set eyes on it previously... was it a premiere...?

A second.

Almost as bad... :)

I thought so. I heard a tape of the premiere,
whose violinist was an old friend of mine (I
discovered after the fact), and she made a
completely different set of mistakes from mine;
on the whole I thought she had done a better
job than I, but she's more expensive, also.

Chicken, Roasted Broccoli, and Bleu Cheese Penne
Categories: main, poultry, gross, might not be ignorant
Servings: 4

1 lb broccoli
1 Tb olive oil
s, p
2 Tb grated parmesan, more tt
1 Tb olive oil
1 md onion, vertically sliced
1 ts garlic, minced
1 ts dried thyme leaves or 2 ts fresh
1/2 ts crushed red pepper
1 lb boneless skinless chicken, cubed (opt)
1/2 c dry sherry (sub broth)
1/4 c sundried tomatoes, sliced (opt)
1/3 c walnuts toasted and coarsely chopped
2 oz bleu cheese crumbled
8 oz penne
salt
h - garnish
fresh Italian parsley, chopped
fresh thyme leaves

"Chicken, Roasted Broccoli, & Bleu Cheese
Penne brings these luscious ingredients
together in a glorious cacophony of flavors."

Oven at 400F.

Separate broccoli into florets. Peel stems and
cut into 1/2" rounds. Arrange prepared broccoli
in a single layer on a baking sheet. Drizzle
with 1 Tb olive oil. Season. Place in hot oven.

Heat a large saute pan on medium-high. Add 1 Tb
oil, garlic, and onion. Stir to combine.
Continue cooking, stirring occasionally, until
onions begin to caramelize.

Stir the broccoli and continue to cook.

Put a large pot of well-salted water to boil
for the pasta.

Add cubed chicken (omit for vegetarians), thyme
leaves, and crushed red pepper to the saute pan.
Cook until chicken browns on most sides. Deglaze
the pan with the sherry. Dry sherry does wonderful
things to the caramelized onions. Substitute dry
white wine or chicken broth if you must. Stir.
Cook until about half of the liquid is evaporated.

Meanwhile, cook the pasta according to package
instructions. Prior to draining it, reserve 1 c
pasta cooking water.

When the broccoli is almost tender, sprinkle with
parmesan, and cook an additional 5 min. The total
cooking time for the broccoli can be 25 to 45 min
depending on your oven and the size of the pieces.
It should be tender but not soft when you remove it.

Add tomatoes and walnuts. Stir well. When the pasta
is al dente, drain, and add to the saute pan. If
the pasta seems dry, add some reserved pasta water.

Immediately before serving, gently fold the crumbled
bleu cheese into the pasta mixture. Garnish with
fresh thyme and chopped parsley.

Tamara Andersen, beyondmeresustenance.com
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