My first thought, but then thought perhaps there was more to it...
Unlike what some people like to think, I do not always
have ulterior motives (sometimes, maybe, but not then).
Oh, I know... :) I just try to not assume, at least as much as possible... :)
Oh, sure, and it's almost flattering that you
looked for a logical justification of some kind
for plain old boneheadedness.
Hey, ya just never know... ;)
Well, I do have some kind of complex procedures of my
own sometimes. They don't work too well either.
The first dates are Saturday and Sunday of the
echo picnic. The working conditions are okay
and the money is more than okay, but she'll have
to do without me for at least the first weekend.
Gotta keep your priorities straight, after all... You can join them
for the second part.... :) Sounds like a nice gig... :)
We shall see. Four digits for her.
Pretty nice.... :)
And the music isn't either obnoxious or difficult,
though Ms. Anker wnts some of the pieces transposed.
Depending on the key, that shouldn't be too bad....
For those who can do it on the fly it's a piece of cake.
Bonnie will have to practice beforehand.
Have you eaten there enough to figure out the
slack times, when more interaction is possible
and Fu has time to hear his own thoughts?
Sorta... It's not as predictable as one would think... sometimes I
expect no one else there, and then it gets busy... or we figure it'll be
busy and it's (at least temporarily) dead.... :) But there does tend to
be some usual patterns....
Perhaps there are other regular customers who try
to psyche out the crowds and come at odd times, and
then you all sometimes unwittingly congregate.
It's a common cultural thing, food as consolation
best taken with kinship as a sauce. The Jews do it,
the Chinese do it, the Irish are famous for it.
Yup...
Food is the great comforter, after all. There's
something wonderful about eating all one wants and the
full stomach that comes after. One can temporarily
ignore the pain and loss.
... Traditions are group efforts to keep the unexpected from happening.
Pretty much. I presume that tagline harks back to
the Fiddler discussion?
Partially, I suppose... also the funeral meal customs.... ;)
Yes indeed.
It's hard when someone interprets a rise of zero decibels
and a greater care in enunciating as shouting. And when one
points out that one wasn't shouting, the reply is along the
lines of "but you were thinking shouting."
True, sometimes one just can't win....
And then there's the complaint from out in left field
and my puzzled silence, to which the response is always
"it's all about me, is it."
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Muffins and Crumpets (Mrs. Beeton's)
Categories: Breads, Mrs. beeton
Servings: 24
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Makes 24 Muffins or Crumpets
flour
MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add
the
water (just warm enough to bear the hand in it without discomfort); then
dissolve the yeast and salt in it, and stir in sufficient flour to make a
moist paste. Beat it well in a deep bowl and then clear off the paste
from
the hands; cover over with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and spongy, turn it out on
the
table, dredge over with flour, and then divide it off into pieces about 3
oz in weight, roll them up into round shapes, and set them on a wooden
tray, well dusted with flour to prove. When light enough, see that the
hot
plate is hot, and then carefully transfer the muffins from the tray, one
at
a time, using a thin tin slice for the purpose, taking particular care
not
to knock out the proof or the muffins will be spoilt. When they have been
properly cooked on one side, turn over with the slice and cook the other
side. When the muffins are done, brush off the flour, and lay them on a
clean cloth or sieve to cool.
To toast them, divide the edge of the muffin all round by pulling it open
to the depth of about 1 inch with the fingers. Put it on a toasting fork
and hold it before a clear fire till one side is nicely browned, but not
burnt; turn, and toast it on the other. Do not toast them too quickly,
otherwise the middle of the muffin will not be warmed through. When done,
divide them by pulling them open; butter them slighlty on both sides, put
them together again, and cut them into halves. Pile on a hot dish and
send
quickly to table.
Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for Muffins (above), but
stir in only half the quantity of flour used for them, so that the
mixture
is more of a batter than a sponge. Cover over, and leave for 1/2 an hour.
At the end of that time take a large wooden spoon and well beat up the
batter, leave in the spoon, cover over, and leave for another 1/2 an
hour.
Then give the batter another good beat up. This process must be repeated
3
times with the intervals. When completed, see that the hot plate is quite
hot, lay out some crumpet rings rubbed over inside with a little clean
lard
on a baking tin, and pour in sufficient of the batter to make the
crumpets.
When cooked on one side, turn over with a palette-knife, and when done
take
off on to a clean cloth to cool. Muffins and crumpets should always be
served on separate dishes, and both toasted and served as quickly as
possible.
Time: about 20 minutes to cook. Sufficient for about 2 dozen.
From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London &
Melbourne, (circa 1890's).
Posted by June Hoffman, 8/93
MMMMM
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