Quoting Michael Loo to Nancy Backus on 05-14-18 07:18 <=-

I'm not saying it's discredited the way a lot
of the alternative practitioners like to think
but just that it has a long way to go.

I agree... and was just saying that there's good and bad, historically,
from both modern medicine and the alternatives... I trust much solid progress will be made, on both sides... :)

They probably started off as one, and one
hopes they will coalesce at some point, with
more humane practices of the one intertwined
with the intellectual rigor of the other.

And not the other way around...

The lawyer made a gentle suggestion that he
should find a place to live, and my brother
didn't seem to fazed by that notion.

I trust he is also looking for a decent place to resettle... ;)

I saw him yesterday, and he hasn't made a
plan of any kind. He's moping around as in
a depression.

That doesn't sound good... Are there any fallback plans...?

Excellent, except that your first preference
was not on the Hafflys' list at all. Both of
your second choice was 9/7-9, so things are
leaning in that direction.

The fall board meeting wouldn't have been in late August anyway... it's lately been generally in October... but the most likely weekend in
October also happens to be Richard's 50th highschool reunion, which we
are planning to go to... I'd hope that the following weekend would work
for the board meeting, actually....

As well, I've been asked to play at my college
reunion, which is October 11-14.

Hope that is enjoyable... :)

If it were up to me, the white meat would be
reserved for meatballs and cutlet and so on.

Indeed. I think that they use white meat for the chicken makhani... possibly also for the chicken curry, although I didn't have any of that
last time we went, so not sure about that...

Ate at one buffet recently where the rather bland
chicken Goa style was made with the white meat
(Goa style normally means anything but bland),
the butter chicken with the thighs, and the
tandoori offering was drumsticks. There was also
a kind of sweet-and-savory meatball dish that no
doubt used the wings and trimmings.

You're sure that it was chicken scraps for the meatballs and not
something else...? ;) Butter chicken made with thigh meat sounds
pretty good... :)

I think you would have liked the chicken stirfry noodles at Saigon Pho
that Richard had when we went there this past Thursday... It was all
dark meat chicken, and nicely underdone.. ;) I had the beef, and it
was so thinly sliced, it couldn't help but be done through, but it was
juicy enough and tasty enough all the same... :)

The Vietnamese really slice their bo thin. I think
they freeze it and then use a machine, at least over
here. No clue what they do in Vietnam.

Not sure how these people did it... :)

Spanish Bar Cake

Now THAT brings back memories.... Daddy used to buy that as a treat (probably only when marked down), and we'd have it for dessert.... A
dark spice cake with raisins, with that yummy buttercream frosting...

I had it only once or twice.

We had it fairly regularly... I think Daddy was quite partial to it,
which made it most likely to be purchased... :)

I kind of like spice cakes but have forgotten
them in favor of chocolate.

Spice cake with penuche icing continues to be probably the favorite
choice for birthday cake in my extended family... ;)

Caramel & whisky sauce
Yield: 1 L (3 x 330 mL jars)
150 mL whisky

Now that looks interesting... :)

And boozy enough to give you a buzz if
you took a decent serving of it.

And that could also be interesting... (G)

ttyl neb

... I guess it takes more than birthdays to get maturity!

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