Quoting Michael Loo to Nancy Backus on 07-31-19 00:38 <=-

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.

I'd need it written out.... and probably would also have to practice beforehand as well... :)

Or have one of those transposing organs.

That would also work... I had access to one of those once... maybe it
was the one at the church my sister Tait's wedding was at... Haven't
seen that with pipe organs... ;)

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.

And just the act of having a meal together is stabilizing...

But there's a reason why they don't have a pinochle
party after a funeral.

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."

Are we entering some sort of early dementia, perhaps...?

We all are, but in fact I wanted to talk to her children,
but they were not amenable. Today she tried to cram an USB
plug into a 220V European outlet. Luckily it wouldn't go.

Hmmm.... denial on multiple fronts, I see... And good thing when the electronics has some protective features... ;)

DUCK STEW WITH BLACK FIGS
2 4-lb ducks - each cut into 16 serving pieces*
- (have the butcher do this)*
*M's note: I can't figure out the 16 pieces - I can only
count about 8-10 per duck, unless some people get served
wingtips and parson's noses and stuff. Also, why have the
butcher do it? M further notes that he would not stew the
duck breasts but rather either serve them as a separate
course or hold them out and combine them with the stew at
the very end. Or best of all, serve them sliced on the
platter surrounding or beneath the stewed stuff.

Obviously you have a much better sense of how to do things... :) I'm
thinking the idea was to have the duck cut into somewhat bite-size
pieces... like what you'd see on an Asian buffet table....

ttyl neb

... Dew knot trussed yore spiel chequer. Missed steaks rebound their.

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