In larger communities, that's what town
officials do best.
Smaller ones too.
The smaller, the greater likelihood of some sort
of accountability.
Sometimes. Last week, my town council got called on the carpet for
ordering expensive takeout (things like $50 hamburgers) while working on
the town budget. Even the previous set of clowns who were voted out across the board didn't pull that one.
Yay, they got called onto the carpet. All
the better for the democratic process.
The supply/demand ratio of bassoonists is better
than that of other specialties. Not that it's
ever easy, but it's the more popular instruments
for which there is a labor glut - violins,
trumpets, and especially flutes.
Flute players also play day jobs, by and large. A friend who was trained
as a classical bassist ended up working for an insurance company instead of earning money as a musician.
Many of my friends were in similar situations,
as was I - it was all I could do to barely keep
up with the crowd, much less stab enough backs
to really get ahead. what did the red queen say
in one of those Lewis Carroll books?
I've sung it here and there. Blessed are the pure in movieland, for
they
shall inherit the chocolate factory?
No desire for chocolate factories, myself.
I wouldn't mind, at least if I got to work in the R&D department.
If I worked in such a department, there would be
no sleep at night, and I'd be "around the house,"
as the old joke goes.
The guy in question is even worse; he's also an opera composer.
Ugh ... and a friend of yours?
Facebook friend at least. Pretty decent guy, if you don't count his addiction to 19th century art forms. His stuff's actually pretty good.
Hum. A better than average opera buff; I didn't
know there were any of those.
At least not trying to skirt the issue.
Just shouldering the burden? It ain't no picnic.
Better than the daily g-rind.
Better than daily decaf, for certain. OTOH, parmesan rind comes in downright handy.
As a friend of mine used to say, "Oh, Lard."
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Guinea Fowl "Normeze or Cormande"
Categories: Poultry, Casserole, Fruits
Yield: 6 Servings
1 lg Guinea Fowl, braising
100 g Lardons
400 g Apples, reinette
50 ml Eau de vie:*
30 g Butter; or more if needed
2 tb Oil; more if needed
S&P
200 ml White wine
250 ml Poultry stock
250 g Heavy cream
MMMMM-----------------------FOR THE STOCK----------------------------
1 md Onion
1 md Carrot
1 Stalk celery
1 Bouquet garni
1 l Light stock or water
NB * Use a suitable fruit alcohol - calvados, armagnac, plum.
Joint the guinea fowl into the usual 6-8 pieces and set aside. Using
the carcase and giblets if available, and the onion, carrot and
celery, together with the bouquet of herbs make a strong poultry
stock.
Heat the fats in a pan, and when the foam starts to subside, toss the
lardons until lightly browned. Remove and reserve. Peel and core the
apples and cut into cubes. Fry them gently in the fat until warmly
and evenly browned. Remove from pan and put into a casserole. In the
same fat, adding more if need be, saute the guinea fowl joints until
golden on all side - do this in batches if need be. Pour off excess
fat from the pan, keeping back any crusty bits. All the frying CAN be
done in the casserole in which the bird is to be cooked, if it is
cast iron - in which case the ingredients would be set aside to wait
on a plate.
Deglaze the pan with white wine, cooking it down heavily. (If using
casserole for frying, pour off liquid before flaming). Return poultry
and apples to the pan, reheat well, and then pour over warmed
eau-de-vie - flame, shaking until flames die down. Pour back the wine
liquid and the measured stock - if more remains, set aside for
another day. Add herb bouquet, cover and simmer until bird is
thoroughly tender (from 40 mins to >2hrs depending on the tenderness
of the bird). Remove bouquet and discard. Remove poultry, and keep
warm while finishing the sauce.
Strain the liquid, and defat. Reduce very heavily over high heat.
Meanwhile, mash or blend the apples and when the sauce is reduced,
stir them in, reblending if needed to give a smooth sauce. Now add
cream and reduce again until of light coating consistency. Pour over
meats, and simmer together 5 mins to allow flavours to blend. Correct
seasoning. Fold in lardons and serve with plain potatoes and green
salad.
Recipe, sort of after "Faisan Normande" with Correze variations, hence
bizarre title. IMH c/o leMarYol BBS Fido 2:324/151.4
U/l to NCE by Burt ford 04/04.
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)