There are few absolute absolutes.
Only in vodka? (G)
Even Absolut vodka is only 40%-odd alcohol,
and "absolute ethanol" is only around 98%.
So it seems that nothing is absolutly absolute. Surprised I knew about
the vodka?
No, sorry to say that popular culture of various sorts
has slipped into cracks all over the place. I am not
immune myself and have some sketchy knowledge of such
things as movies and football.
I wonder how the small telephone companies got started and how
long they managed to survive as independents or codependents.
Probably started when phone service was sparse and anyone who had a few
extra dollars to string up some lines could become an owner. Gradually
small owners were bought out by bigger ones, till we got today's
That's very plausible. One wonders, though, how little
providers had the resources to run local networks, how
they managed to have compatible standards with their
peers, and how they managed to have the expertise to do
all these things.
conglomerates running most of the phone service in the country.
A consolidated phone system has its advantages. My
preference would be for a nonprofit ogranization
to run it or at least oversee it.
Almost always things get spoiled when the big fish swallows
the little fish. The Ghirardelli takeover by Lindt hasn't
caused major suffering so far, but the eating up of Scharffen
Berger by Hershey bodes ill.
Guess we'll be buying more Ghiradelli chocolate then.
Well, less Scharffen Berger. We've had a number of
artisanal companies vying to fill the niche, but none
that I've seen is notably superior to Ghirardelli or Lindt,
in the US at least. By the way, I have not mentioned See's,
which is not notably superior to the others but costs a
whole pantload more. Warren Buffett owns that.
At the major league level, an outing is a massive expense,
even at spring training. When visiting Rosemary, we can still
watch the Newport Gulls, though, for $2 (I don't know if that's
regular price or the senior rate).
Minor league games are more fun, college ones, even more so. Sometimes
you can catch a future star in action. We never went to any U of A games
but I have seen several names I remember as U of A stars either in the
big time now or recently retired.
U of A and ASU both have contributed many major
league players.
I got one of my favorite pound cake recipies from one, years ago. Couldn't find it (since located) a while back but did find the lemon pound cake which has become another favorite.
Certainly a pound cake recipe should not be hard to find.
They aren't, but a good one is hardeer to find.
I would have thought that a bad one was hard to find.
Not that I've done a close study of the matter.
Hard to tell at this point.
It was an influential publication, and I did a little reading:
turns out there was more fashion and cultural stuff than
cooking stuff, but it agitated for a Thanksgiving holiday and
to that end printed recipes for many dishes that we associate
with holidays to this day.
Sarah (something) Hale, IIRC, was the push behind that.
I believe that's true and also that she was the
editor of Godey's when that was her project.
It would make sense that the booze purveyors would stick to
the bottomlands. Easier to attract custom, and more difficult
to lose it to falls and other accidents.
Besides, the river is on the flat land. (G)
Everything points to the taverns being riverside.
We've talked about doing a Rhine river cruise too.
That could run into some bucks. Possibly worth it for
those of your heritage, even if you're not wine drinkers.
That's our thoughts. Just sent in our passports for renewal.
Good move.
I'm so not into it that I haven't words. It's good
there are no young relatives to try to educate me.
Your choice if you wish to accept the offer or not.
Even the making of the offer is a presumption!
Seems so.
Sounds like they may have enjoyed the greens, more than you had
thought > they would.
I admit that the dish was a repurposing of used greens
bought for salad, but I wouldn't have served them if I'd
been sure people wouldn't have liked them.
Surprised that they were enjoyed as much as they were, tho?
Nothing much surprises me. Some people even like zucchini.
---------- Recipe via Meal-Master (tm) v8.05
Title: Zucchini And Red Pepper Frittata
Categories: Breakfast
Yield: 60 Servings
1 tb Olive oil
1 lg Onion; chopped
1 lg Roasted red bell pepper;
-diced
1 1/2 lb Zucchini; diced
2 lg Garlic cloves; minced
3 tb Minced parsley
10 lg Eggs
1 Salt and pepper; to taste
Recipe by: The Classic Party Fare Cookbook/Martha Rose Shulman
Beat together the eggs with salt and pepper to taste.
Heat 1 tablespoon oil in large skillet over medium heat. Add the chopped
onion and cook for about 3 minutes, stirring often, or until it begins to
soften.
Add the red pepper and cook, stirring, for a few minutes, until the
pepper
begins to soften. Add the zucchini and garlic with salt and pepper to
taste
Add 1 more tablespoon oil, if necessary, or 2 tablespoons water.
Cook for five to ten minutes, stirring, until the zucchini is tender but
still bright green. Stir in chopped parsley. Stir the filling into the
beaten egg.
Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over
medium-high
heat. Pour in the egg mixture and stir with a fork.
Shake the pan gently, lifting up the edge of the frittata to let the egg
mixture run underneath. Reduce the heat to low, cover, and cook for about
1
minutes. The eggs should be just set.
Brown the top of the frittata under the broiler for about 2 minutes. Let
cool.
Loosen the edge of the frittata from the pan with a spatula. Slide the
frittata out of the pan.
Cut the frittata into diamond-shaped pieces and arrange in a decorative
pattern on a serving platter.
Yield: 60 servings
Source: Mike Stock, The Dinner Table
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