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 would be complicated with pipe organs, though some
of the stops are automatic transposers, which may be
why so many organists are crazy.

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. :)

Of course, after a funeral, there's always "two spades."

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... ;)

She can be agreeable, plus I owe her money, but
there are scary moments as well as irritating ones.

*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....

Serving pieces and bite-size pieces aren't the same.
The only way that gets me to 16 is cutting the breast
into 6, upper back, lower back, two wings, two drummers,
and two thighs, plus neck and giblets. Some people are
apt to get the short end of the stick.

---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Hard Candy BSWN00A
Categories: Candies
Servings: 1

---------------STIR TOGETHER BEFORE HEATING---------------
2 c cane sugar
2/3 c light Karo
3/4 c water
1 t oil flavor* & color
1 t or more citric acid**
Have color/flavor/citric acid ready when finished
cooking! *More or less, some flavors are stronger than
others. **Put citric acid in fruit-flavored candies
for tartness. TEST YOUR THERMOMETER EVERY DAY! To
test: Place it in cold water & bring to boil. If water
boils at- say 210 instead of 212, reduce cooking time
2 degrees. ***I use a TAYLOR thermometer. Wilton sells
them now. Spray *PAM in molds & on surface. Not too
much & only once per session.
USE A THIN PAN, NOT HEAVY! Candy must set a few
minutes in the pan & the temp will rise, burning the
candy in a thick pan.
Bring mixture to boil. Put lid on for 3 minutes <to
wash down sugar crystals>, add thermometer & DON'T
STIR. When therm. reaches 285-290D. remove pot from
stove.Wait for temp. to lower below 260^ before adding
color/flavor/citric acid. <Will cook flavor out if too
hot.> Cover pan after adding citric acid so it won't
fade the taste. I add about 2 ts citric acid.
DON'T STIR! Use the tiny viles of Lorann oils.
Avail. in cake supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel
<holds entire recipe.> Thats the quickest way to get
it in molds befor it cools & hardens. *Of course,
spray funnel! I pour some into molds & the rest onto
my marble slab. The part on the slab: I roll it into a
long cylinder & cut into "pillows" w/scissors.
Dust finished candies with powdered sugar so they won't
"melt" together.
There is one very nice sucker mold. It is a white ring
w/ a slit for the stick. <Don't spray stick.> All you
do is spray mold, add stick, fill w/candy, cool &
remove easily Comes in 2-3 sizes, round or
heart-shaped. I beleive it is Guttman Brand &
available here at Sugarcraft. About 2 dz in a pack.
This is my kids favorite Christmas candy. You will
want to make several flavors. Experiment on how-much
flavor. All vary. *Don't add too much on the mints.
Takes more on the cherry/strawberry/lemon/orange, etc.
There are at least 50 oil flavors available to choose
from! Shared by Dolores McCann, Hamilton OH

-----
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 08-05-19 03:45 <=-

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 would be complicated with pipe organs, though some
of the stops are automatic transposers, which may be
why so many organists are crazy.

True... at least on the possibility of a stop being an automatic
transposer... sorta... one would have to use the stop on its own as a
solo stop, though... Usually it's used to just fill in harmonies and
color... :)

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. :)

Of course, after a funeral, there's always "two spades."

Sometimes only one, and sometimes more than two, though.... SOW, Monday
we took Edith to Taste of Japan for a memorial meal, following taking
her up to her vet's to put down her cat Nena... it just seemed like the
right thing to do....

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... ;)

She can be agreeable, plus I owe her money, but
there are scary moments as well as irritating ones.

Comes, I guess, with the territory....

*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....

Serving pieces and bite-size pieces aren't the same.
The only way that gets me to 16 is cutting the breast
into 6, upper back, lower back, two wings, two drummers,
and two thighs, plus neck and giblets. Some people are
apt to get the short end of the stick.

Perhaps the drummers and thighs also get cut into two or three pieces
like the breast getting cut down...? I'd keep the giblets out of the
stew, probably as cook's portion... ;) And, if one had 6 breast pieces,
two wings, 4 drummer pieces and 6 thigh pieces, that would give the 16
pieces without adding in back and neck...

ttyl neb

... Justify my text? I'm sorry but it has no excuse.

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