It doesn't matter who's boss - one should try to
play by the rules anyway, even if the boss should
on occasion step over the line himself.
I try to be good, it's the times my brain is fried from something else
that I may stray. Just picked up a round of antibiotics this morning for
some crud I've been fighting for a week so hopefully the brain isn't too fried.
You might have noted that the last time one of your
lines escaped I ignored it.
Sometimes it's a one day at a time thing, other times it's smooth sailing for a good stretch. Either way, it's a promise made and kept
by > both parties. We've a 3rd party involved also, enough said on
that tho.
We needn't know.
OK, we'll leave it at that.
Nothing is ever perfectly perfect or perfectly smooth.
The things were designed so most people would be able
to reach at least an octave. Early keyboards were
smaller (clavichords even more so, persumably because
they were designed with women's hands in mind), but
It would have been interesting to sit in on the designing of that--how
big is your hand, dear? I want to make sure the keyboard is a good size
for you. (G)
Not so far-fetched, but I'd guess that women may have
had even greater input into the design, if they didn't
do the whole thing themselves.
the modern piano was sized for meaty German man hands.
It is a big advantage for those with big hands, for
example Rachmaninoff, who could reach a 13th, and a
big disadvantage for those with small hands, but that
hasn't stopped Alicia De Larrocha (less than an octave,
like you) or Vladimir Ashkenazy (octave, like me).
I'll haave to ask Rachel what her son can reach--he's tall and thin.
He's been playing the piano for about 10 years now; she's sent some
clips from time to time. That kid is good!
How old is he, and what sorts of things is he playing?
- PASK - Pianists for Alternatively Sized Keyboards
(yes, that really is a thing, though pretty fringey)
Interesting; my hands are nowhere near the 8.5 inches. A size small
glove is big on me.
I'm distinctly a medium, because of the chubbiness
of my palms.
students, much less deans) so knows the region.
Probably better than I do now.
I doubt that it's changed all that much, though
remoteness in time is a factor no doubt.
Parts of it haven't changed much over the years, others have changed quite a bit.
One can say that of Antarctica.
True, but I'm less familiar with that region. (G)
Nay, it's a universal, whether we like it or not.
Do you have a spice grinder?
Yes, AKA a repurposed coffee mill. But, that piece of root hit the compost bucket after it got too dry and shriveled to even grind.
Next > one we'll know better. BTW, just a note about our kitchen. We recycle
Getting ginger to go that dry is a real accomplishment.
Leave it in the open for several weeks, happens without you being aware
of it.
Your climate must be drier than I thought.
We'll answer questions as they come. Recycle and general waste
containers are fairly obvious, as also the compost bucket. We use
plastic bags (not to be put into the outside bin) for recyles, one for
paper, other for cans, bottles, plastics, etc. It does get co-mingled
in the can outside but we don't have to deal with wet paper inside by
doing it this way. Meat fat, bones, etc does not get composted.
It shouldn't take too long to get the lay of the land.
Sometimes you just have to take a chance--and hope it turns
out to > ML> be > something you actually like.
Agreed. Or get someone else to jump into the
unknown on your behalf.
How often is that successful?
Truth be told, it happens more frequently to me: hey,
Michael, that looks interesting. Why don't you try it?
Seldom is there anything I have my heart set on so much
as to fend off such a request. "Well, I really wanted
to try the fried cricket and duck gizzard tacos."
Reminds me of the old "Life" cereal commercials--you know the ones I
mean. (G)
Actually, I'd heard of the commercial but never have seen
it in any of its incarnations.
I'm just passing along the information Steve gave me.
And Weller offers a completely different set of numbers.
Difference between Canadian and American standards?
Possible, or the applications thereof.
One sees "pure honey," "pure wildflower honey," and so
on in the stores.
Better to be pure than what some fast food places try to pass off as honey--mostly hfcs with water, caramel color and minute amount of real
honey.
Well, in a lot of arenas pure beats impure. Elsewhere,
not so much, and as DNA testing shows, purity is often
just a pipe dream.
So we get the "exotic" honeys from the bees that haven't
travelled > ML> very > far from home.
The freight trains and boats do the traveling for the bees.
Hitching rides to far away places?
In jars!
It works.
---------- Recipe via Meal-Master (tm) v8.01
Title: Sauerkrautsalat Mit Schinken (Sauerkraut Salad with Ham)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1 lb Sauerkraut; (1 Lb Can) 6 oz Ham; Cooked
1/2 lb Blue Grapes
----------------------------------DRESSING----------------------------------
1/2 c Yogurt 1/4 ts Pepper; White
1/4 ts Salt 1 ts Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut
mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.
Source unknown
-----
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