I have an organ version of it... that part is in the pedals....

This time I read "I have a vegan version of it."

It is a food echo, after all... ;)

What makes a vegan version of the Pachelbel or anything
else food?

You have a point there.... but some do consider vegan to at least
include some food.... ;)

I hear about this cult breatharianism ... .

The Pachelbel should qualify, as it has no
substance whatever.

It was one of those ironies that I have spent many hours
of my life being paid for playing the thing.

At least you were paid for it... ;) I may have been paid for it for a time or two when it was for a wedding.... :)

I doubt I've ever played it without being bribed.

I wasn't even bribed for family weddings... ;)

A pity. You could have said, okay, I'll play the
Mouret or the Wagner or the Mendelssohn (all
overused but not intrinsically worthless), but if
you want the Pachelbel, you'll have to pay.

And some organs, one gets 4 or 5 manuals.... takes a long time to

read

through all of those... (G)

You could die of Bourdon.

Or Swell....

One could pretend to die of Fauxbourdon.

Would one then hear the Voix Celeste....? Or only pretend to....?

And be a diaphone-y?

That is so. As much as cellists with the Swan or
Kanon.

Figured as much... ;)

It's not going to be the most interesting gig I've ever
done, but I'm not nearly so good as I was, either.

And they are paying you fairly well, as well... :)

I hope so. No contract ... but old clients who
generally paid ok.

Has that happened yet...?

Payment has not happened as of this writing.

I do enjoy ensemble playing, generally... :)

But, as my Peter Pauper's book of Confucius sayings
said, one rat dropping spoils the whole pot of rice.

What usually spoils it for me is if one (or more) of the participants
acts like they are too good for the rest of the group... puts the rest
on edge so that it's harder to play well...

It's true, it's true!

Yeah, I used to be able to thump away at F&S songs
and sing at the same time. My secret was that I
transcribed everything to the key of C. I was good
enough at that to fool Carol Rand (who should have
known better) into thinking I made a living doing that.

You might have been able to... not that you'd probably have wanted
to.... ;)

I'd get tired of the white keys in a jiffy but am not
confident about my capacity to learn the black ones.
It's true that Schoenberg said "there's still plenty
of music to be written in C major," but even that
doesn't imply that man can live on C major alone.

Seemed that way. I'm still in touch with her
over 40 years after we broke up.

One doesn't have to be romantically involved to remain good friends,
after all... :)

Just so.

Though from the looks of the news all ribaldry is
verboten. People are getting sanctioned or even
losing their jobs for stuff that seems to me to be
perfectly harmless.

Perspective on things even vaguely bordering on the sexual has shifted,
to be sure.... not just in humor, but in general relationship... much
too strident in many cases, from what I see....

And a major motivator these days is self-aggrandizement
(and the denigration of others as either a generator or
a by-product). It's a pity that truth (and I do believe
that there is such a thing) is taking a bit of a back seat.

... Weather forecast: Chili today, hot tamale.

Old joke. The secondary joke is that tamales are
never very spicy.

So they might be 'colder' than the chili... ;)

Chili is seldom chilly. Tamales are hot right out of
the steamer, and I suppose that could amplify the
chemical heat, but the most my tongue has been able
to squeeze out of a tamale is a modest tingle. This
makes me wonder if any fancy trendy spot has ever
made chili con carne sorbet. I've had chile-based
frozen dishes, but not anything with that particular
appealing combo of beef, onions, garlic, cumin, and
dried capsicum powders that we know by that name.

+

For some of us (myself) optimum health comes
from one meal a day, possibly one every two days.

Richard and I have generally found one major meal a day to be plenty, nowadays.... whether lunch or supper... small snackings to
supplement... :)

I bought some generic Market Basket cheese doodles
the other day. A couple handfuls of these and a
full meal have proven to be well more than enough.

I'd go so far as to say on most things, yes.

As long as it's not so open that the brains fall out. (G)

I've heard that before. Never figured out what
it meant.

The idea that being too open-minded would make one stop thinking altogether... and quit being at all discerning...

Which I think is a bit of a canard; open-mindedness
to me is the antithesis of empty-mindedness.

Pipian Verde
categories: Mexican, poultry, main
servings: 2 to 4

h - For Pipian Sauce
1/2 white onion
4 cloves garlic skin on
2 serrano peppers
1 lb washed tomatillos
1 1/2 ts dried chile piquin (opt)
Olive oil
1/2 c toasted pepitas
1/2 c cilantro
1 ts Mexican oregano
2 ts chicken caldo de pollo bouillon
2 c chicken broth
Salt and pepper to taste
h - meat
1 lg duck breast with skin on (1 lb)
- at room temperature
salt and pepper

Seared Duck Breast in a Green Pipian Sauce

For the sauce. To a large skillet or comal on medium
heat, add the onion, garlic, serrano, tomatillos, and
chile piquin. Drizzle lightly with olive oil and cook
until the vegetables are mostly cooked. Remove the
chile piquin after a minute, set aside. Turn as needed,
removing the cloves of garlic after 15 min.

Remove skins from garlic, add garlic to blender along
with onion, serrano, tomatillos, chile piquin, 1/4 c
pepitas, cilantro, oregano, bouillon, chicken broth,
salt and pepper. Blend on high until smooth. Taste for
seasoning. Heat 2 Tb olive oil to medium heat in a pan
or skillet. After a few min pour in the pipian sauce.
Bring to a boil, reduce to a simmer and continue cooking
partially covered for 20 to 25 min. Taste for salt,
cover, and remove from heat.

For the duck. Preheat oven to 395F. Season the duck
breast with salt and fresh cracked pepper on both
sides. Place duck, skin side down, into a cold cast
iron skillet. Place on stove on medium heat. In 8 to
10 min the skin should be brown, crisp and ready to
flip over. When it's crisp and brown, flip over and
cook for 1 min. Transfer the whole pan to the oven
and continue cooking for 4 to 6 min or until the
internal temperature reads between 143 and 145F.
Remove from oven, then transfer duck breast to
cutting board and cover loosely with foil. Let rest
for 5 min. If needed, warm the pipian sauce while
the duck is resting. Slice the breast into 8 slices.
Ladle the pipian sauce generously over the duck.
Serve with rice.

pinaenlacocina.com
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On 05-06-19 18:28, Michael Loo <=-
spoke to Nancy Backus about 343 music, the real o and <=-

Chili is seldom chilly. Tamales are hot right out of
the steamer, and I suppose that could amplify the
chemical heat, but the most my tongue has been able
to squeeze out of a tamale is a modest tingle. This

We like the various Hormel canned chilis and tamales. They are good for
those times when we don't feel like cooking, nor talking to our meals
ready to eat freezer in the basement. There is a hot version of Hormel
chili, which is a little bit above my comfort level albeit far below
your pleasure level. What I do find is that although the tamales are
fairly mild, the juice that they are canned in will add a pleasant tone
to the canned chili.


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

Title: Chana Masaledar
Categories: Indian, Vegetarian, Indian
Yield: 6 servings

20 oz Cooked chick peas
3 tb Oil
1/4 ts Whole cumin seeds
1 md Onion, chopped
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1 ts Coriander
2 Garlic cloves, minced
1 1/2" piece ginger
1 tb Tomato paste
1/2 ts Salt
1/8 ts Cayenne (or more)
1/2 ts Amchoor
-(or 1 tb lemon juice)

Heat oil in heavy pot. Add cumin seeds. When they begin to darken,
add the onion. Stir & fry for 7 minutes.

Turn heat to low & add cinnamon, nutmeg, cloves & coriander. Mix
well & add garlic & ginger. Stir & fry for 2 minutes. Add paste.

Add chick peas, salt, cayenne & amchoor. Mix well, cover & cook for
10 minutes. You may have to add an extra 2 tablespoons or so of
stock.

Posted by Mark Satterly in Fidonet Intercook

MMMMM


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