another crack down is instituted--could be a vicious cycle.

Remember, these people are in it for the money.
Consider the setting we've been talking about.

True, in most, but not all intances.

I'm guessing all circumstances.

Then you're going to have bloopers. The techies should

Sometimes a blooper or two can't be helped in filming but those can usually be editied out.

I wonder why that would be.

Just the way things go. Like an average person putting a thumb over a
camera lens, sometimes just unavoidable.

The level of precision required - after all, these
are not average circumstances - makes me think that
such occurrences are in some way intentional.

at ;east be clad in time-appropriate colors if not

If possible, yes but it might not be realistic for some people. If I were required to wear certain colors for specific times, I'd have to either pass or go out and buy (if it were a one time deal). I do not wear or have in my wardrobe some specific colors by choice.

In the situation we've been referencing, it should
be a norm.

Should be, but you have the "I'll do as I please" mavericks. Some may be
let go, others kept for one reason or another.

I just cannot come even close to believing that!
People who would be liabilities in one way or another
are going to be set up in a position where their havoc
is minimized, if they can't be let go altogether
(director's idiot stepbrother, that kind of thing).

Probably more than we'll ever suspect. Now a lot of things like that can, if caught, be computer editied out tho.

Then I wonder why they don't have ever-vigilant
computer watchdogs to take care of this kind of
issue automatically and in the background.

Your guess is as good as mine on that matter.

Math was never fun for me, just glad I don't have to deal with the abstract stuff now.

That's 'cuz you didn't watch the show!

No, my parents didn't get tv until I was in 4th grade, then only one
channel for years. A few more years of 2 channels, then they hooked into cable my freshman year of college. My maternal grandfather had a PhD in mathmatics but his ability did not rub off on me.

In Washington, there were in my memory always 4
stations, CBS, NBC, ABC, MBS, and then at one
point a public station became available.

Let me catch up to you later on that one.

I'm bunning with curiosity.

Got you in a real pickle there?

Yep, I think you've pun-ted me into a corner.

OK, this one is closed.

annoying. Bitter melon has a similar flavor
profile, but it's less watery and bitter enough
to be interesting (though I don't eat it often
either).

Bitter melon is much more so than zuchinni.

2. If you pick them without gloves, you can
get an itch. I'm not making this up.

Depends on how sensitive you are to the plant. I've never had

trouble > with that.
Perhaps they can sense fear, like dogs are
supposed to.

Possibly so. Tomato plants were the ones that gave me itchies when I was younger.

Most sources of contact dermatitis don't bother me,
even poison ivy, but zucchini hairs make me itch.

It's peculiar how one misteak follows anoher.
Happens to me more and more these days.

Keyboard or eyes?

I like to think 50-50.

Mine is more of a keyboard that is a bit flaky at times.

I would like to be able to make that claim,
but often I'm goofing up on my own.

my > feet more for kitchen type work but still not to the point I was before > the knee started giving me trouble.
Are you going to have any longer-lasting restrictions
or cautions?

To be seen--I'm going to continue the therapy for a few more weeks
(trying to get more RoM) but don't go back to the doctor until October.
He's happy with the overall progress.

Good.

Steve likes them baked, with butter (but not as much as you use) and cinnamon.

I prefer my butter with a side of starch, not
the other way round.

I like a good balance, but white potatoes instead of sweet. (G)

Unless it's for others, balance isn't uppermost in my
cooking, and in my eating it never is.

I either buy the bag or a good number of loose ones,--depends on

which > look better. And no, I don't buy the puny ones either.
If you use them regularly, puny ones don't
make sense.

Definately no sense in buying puny ones. I'll get the medium to large, depending on what I'm making. Sometimes part of the large will get
stowed in the fridge for later use after I cut off what I need.

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

I've found that it's easier to prepare modest
quantities myself. It takes too much time to
teach others how to do stuff and make sure it
gets done right.

But more fun if you do it with someone else who knows what they're

doing > or can be taught easily enough.
I find cooking a social activity but also solitary
in the sense of don't get between me and what I
need to do.

Sometimes that's my M.O., other times I'll take all the help I can get.

Ask about the time I had people make crab rangoons
for me.

CONTINUED IN NEXT MESSAGE <<

All that was on the next message was the signature lines.

Interesting. I try to get things to shoehorn into
one message.

Eve Arden's Divine Dill Dressing
categories: celebrity, sauces
yield: 3 to 4 pt

1/2 lg onion
1 sm clove garlic
1/4 bn fresh parsley
1 1/2 qt mayonnaise
3/4 c sour cream
1/4 td Tabasco sauce
3/4 Tn Lawry's seasoned salt
1/8 c dried dill weed
1/2 lemon, juice from

Grind onion with garlic and parsley.

Combine remaining ingredients; add ground
items, mix for 3 min. Let stand overnight
before using. Keep refrigerated.

via Victoria Marino, Habilitat's Celebrity Cookbook
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-09-19 20:55, Michael Loo <=-
spoke to Ruth Haffly about 504 movies and moves <=-

In Washington, there were in my memory always 4
stations, CBS, NBC, ABC, MBS, and then at one
point a public station became available.

I never heard of MBS.

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

We often put half an onion back in the frig in a zip lock baggee, but
usually will use it first -- even if it means using it and half of a
whole one.

I find cooking a social activity but also solitary
in the sense of don't get between me and what I
need to do.

Sometimes that's my M.O., other times I'll take all the help I can get.

Ask about the time I had people make crab rangoons
for me.

Gee -- I wonder who, when and what you are referring to? Did something
go wrong? :-}}


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

Title: Chili Meatloaf & Potato Casserole
Categories: Main dish, Casseroles, Meats
Yield: 6 Servings

MMMMM--------------------------MEATLOAF-------------------------------
1 1/2 lb Lean ground beef
3/4 c Finely chopped onion
1/3 c Saltine cracker crumbs
1 Egg; slightly beaten
3 tb Milk
1 tb Chili powder
3/4 ts Salt

MMMMM-----------------------POTATO TOPPING----------------------------
3 c Prepared mashed potatoes
11 oz Canned whole kernel corn
-with red and green peppers
-(drained)
1/4 c Thinly sliced green onions
1/2 c Taco seasoned cheese
-(shredded), or more

Preparation time: 45 Minutes

1. Heat oven to 375 F. In large bowl, combine meatloaf ingredients,
mixing lightly but thoroughly; gently press into bottom of 9 inch
square baking pan. Bake 20 to 25 minutes or until no longer pink and
juices run clear. Carefully pour off drippings.

2. Meanwhile in medium bowl, combine all topping ingredients except
cheese. Spread over meatloaf to edges of pan; sprinkle with cheese.
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly
browned; cut into 6 rectangular servings.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:16, 10 Jun 2019
___ Blue Wave/DOS v2.30

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

Hi MIchael,

another crack down is instituted--could be a vicious cycle.

Remember, these people are in it for the money.
Consider the setting we've been talking about.

True, in most, but not all instances.

I'm guessing all circumstances.

I'm thinking some may be in it just for the opportunity to work. Not
everybody who works in it is swayed by "the movie industry".

Then you're going to have bloopers. The techies should

Sometimes a blooper or two can't be helped in filming but

those can > ML> > usually be editied out.

I wonder why that would be.

Just the way things go. Like an average person putting a thumb over

a > camera lens, sometimes just unavoidable.

The level of precision required - after all, these
are not average circumstances - makes me think that
such occurrences are in some way intentional.

Some may be, but probably more instances where it's not.

at ;east be clad in time-appropriate colors if not

If possible, yes but it might not be realistic for some

people. If I > ML> > were required to wear certain colors for
specific times, I'd have to > ML> > either pass or go out and buy (if
it were a one time deal). I do not > ML> > wear or have in my
wardrobe some specific colors by choice.

In the situation we've been referencing, it should
be a norm.

Should be, but you have the "I'll do as I please" mavericks. Some

may be > let go, others kept for one reason or another.

I just cannot come even close to believing that!
People who would be liabilities in one way or another
are going to be set up in a position where their havoc
is minimized, if they can't be let go altogether
(director's idiot stepbrother, that kind of thing).

Exactly! If I have to wear concert black, I will, but it's not my
choice for normal wear.

annoying. Bitter melon has a similar flavor
profile, but it's less watery and bitter enough
to be interesting (though I don't eat it often
either).

Bitter melon is much more so than zuchinni.

2. If you pick them without gloves, you can
get an itch. I'm not making this up.

Depends on how sensitive you are to the plant. I've never had

trouble > with that.
Perhaps they can sense fear, like dogs are
supposed to.

Possibly so. Tomato plants were the ones that gave me itchies when I

was > younger.

Most sources of contact dermatitis don't bother me,
even poison ivy, but zucchini hairs make me itch.

I've never come into contact with poison ivy, and intend to keep it that
way.

It's peculiar how one misteak follows anoher.
Happens to me more and more these days.

Keyboard or eyes?

I like to think 50-50.

Mine is more of a keyboard that is a bit flakey at times.

I would like to be able to make that claim,
but often I'm goofing up on my own.

To err is human; to really mess things up requires a computer.

I was > ML> before > the knee started giving me trouble.

Are you going to have any longer-lasting restrictions
or cautions?

To be seen--I'm going to continue the therapy for a few more weeks (trying to get more RoM) but don't go back to the doctor until

October. > He's happy with the overall progress.

Good.

Coming along much faster than I expected, even with the early setbacks.

Steve likes them baked, with butter (but not as much as you

use) and > ML> > cinnamon.

I prefer my butter with a side of starch, not
the other way round.

I like a good balance, but white potatoes instead of sweet. (G)

Unless it's for others, balance isn't uppermost in my
cooking, and in my eating it never is.

Some things just have to be. Steve says that a sweet potato doesn't need
any sort of extra sugar, it's sweet enough already. Yet, some people
load it down with extra sugar--throws the balance way off. But a scoop
of a good vanilla ice cream on apple pie isn't too sweet, just adds a
nice note of a different flavor to the pie. By the same token, a wedge
of extra sharp cheddar cheese with the same piece of pie adds a
different flavor note, but just as good.

I either buy the bag or a good number of loose ones,--depends

on > ML> which > look better. And no, I don't buy the puny ones
either.

If you use them regularly, puny ones don't
make sense.

Definately no sense in buying puny ones. I'll get the medium to

large, > depending on what I'm making. Sometimes part of the large
will get

stowed in the fridge for later use after I cut off what I need.

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

Need to keep some sort of drawer inventory?

I've found that it's easier to prepare modest
quantities myself. It takes too much time to
teach others how to do stuff and make sure it
gets done right.

But more fun if you do it with someone else who knows what

they're > ML> doing > or can be taught easily enough.

I find cooking a social activity but also solitary
in the sense of don't get between me and what I
need to do.

Sometimes that's my M.O., other times I'll take all the help I can

get.

Ask about the time I had people make crab rangoons

CONTINUED IN NEXT MESSAGE <<

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


... The first rule of intelligent tinkering: Save all the parts!

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

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

for me.

CONTINUED IN NEXT MESSAGE <<

All that was on the next message was the signature lines.

Interesting. I try to get things to shoehorn into
one message.

Didn't quite do it this time. (G)

Eve Arden's Divine Dill Dressing
categories: celebrity, sauces
yield: 3 to 4 pt

Somehow it doesn't sound as divine as the title indicates it should. (G)


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


... Some are so educated they can bore you on almost any subject

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