I've definatly heard of them, long before I encountered the Celts.
With me it was the opposite. I don't think I'd heard
of the Celtics until I moved to Boston.
Dad used to buy the NY Times every day; I used to read the sports
section more than the front page news. (G)
The Times is basically a worthwhile publication,
but I never thought it was a sports paper.
provision in somebody's will that funded the Harvard
Celtic Languages and Literatures department that
stipulated that the name be pronounced Selltick,
I'd have turned that money down.
You'll never be the treasurer or a university!
No but that offends my sensibility on several levels.
To me it's something that's to laugh at, especially
as it's unenforceable.
which strikes me as an infringement on academic
freedom. My friend Jack, who was head of the government department there, bullheadedly persisted in referring
to the sports club as the Keltics, perhaps to compensate.
I like that. (G)
Sometimes I too do stuff to compensate for what
I see as the idiocy of others. I don't know if
it does any good, but it makes me feel better.
Which is what matters in the long run.
I do beg to differ.
Yes, but we know people who can read it.
Read or transliterate? The former is an accomplishment.
Read it--remember, we know a number of linguists from Steve's time
in > the Army. One person, after getting out, was getting a Master's
in Russian.
Ah. It's still an accomplishment.
Very much so.
I never really got past the nash bagash stage.
I haven't actually regained full voice, though it's
been three weeks now.
Not fun; I've not encountered any furries recently.
It appears that there's something else going on -
not serious, I hope.
Sounds like you need to get it checked out. Might be a local seasonal
allergy or something else giving you problems but you won't know for
sure until you see a doctor.
The question is whether knowing makes any kind of difference.
Roasted Emu Roast
categories: game, main
servings: 8 to 10
5 to 6 lb. emu roast
2 Tb garlic
1 Tb salt
1 Tb pepper
2 Tb thyme
2 Tb rosemary
2 Tb basil
2 Tb parsley
1/4 c olive oil
2 c red wine
Mix dry spices. Spread half of the spice mixture
onto the roast and cover. Marinate for 4 to 6 hr
in the refrigerator. Remove the roast and place
into a roasting pan. Preheat oven to 350F.
Reseason roast with remaining spices. Add oil
and wine. Insert meat thermometer in thickest
part of roast and bake for 1.5 to 2 hr or until
thermometer reaches 160F. Baste every 20 to 30
min with pan juices. M's note: one could
substitute a tartish liquid, perhaps fruit
juice cut with a bit of vinegar, for the wine,
uniquelyemu.com
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