I've not Skyped, either.
Neither have I, personally... I think that that was what was used to
bring in one of our reunion committee members via computer... we could interact with him, almost as though he was there.... But what I'm
I admit that it's generally cheaper than the phone and
no more monitored than the phone, but I still don't see
the need, use, advantage.
doing with RJ is essentially just a regular landline phone call as far
as can be told at my end... on his end, he's able to call from anywhere
as long as he has wireless internet available there, and to receive
calls from me (I dial his 315 area code phone number that he has hooked
into his skype account)... a slightly different sort of magic from the
more commonly known about Skype... ;)
It appears that he's using Skype and you're not, or if
you are it's by proxy or something.
That is rather obtrusive... and a bit scary besides... when is that likely to be taken care of...?
If it begins to pop out, I'll visit an ER. If it's
just a gradual noodging out, I'll wait until I visit
the regular cardiologist and see what he says.
And how soon is that cardio visit...?
3 weeks.
Oh, ok... between the trip to Hoares and the picnic, then....
Yeah, when I return to the US.
... A plagiarist should be made to copy the author 100 times.
Some have, it would seem.
By hand..... longhand.... (G)
They probably wouldn't care if they could make a buck
from it. My father told me about a composer in China who
was slogging around until suddenly he presented a piece
that was so much more excellent than anything he'd done
before that audiences and critics alike looked at him
in a new light. When my father went to do his D.Phil in
England, he attended a concert at which something familiar
was played, Mendelssohn's Midsummer Night's Dream. Yup.
... Yeasties eat sugar and whiz into the swimming pool to make your booze.
And your point?
---------- Recipe via Meal-Master (tm) v8.00
Title: Bread Pudding with Bourbon Sauce
Categories: Desserts
Yield: 6 servings
3 ea Eggs 1 1/4 c Sugar
1 1/2 ts Nutmeg 1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon 1/4 c Unsalted butter
2 1/4 c Milk 1/2 c Raisins
1/2 c Chopped pecans 5 c Stale french bread
cubed
1 ea Chopped apple 2 ea Eggs
2 c Icing sugar 1/2 lb Unsalted butter
1/4 c Bourbon whisky
With an electric mixer, beat eggs until frothy (about 3 minutes). Add
sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a
sauce, heat the butter and milk until the butter melts (but do not allow
it
to boil). In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it
to
soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease
individual ramekins or a large loaf pan. Add the apple to the bread
pudding, and spoon mixture into the baking container. Place in oven
immediately reduce heat 300 degrees F and bake for 40 minutes. Increase
heat to 425 degrees F and bake for another 15 minutes until nicely
browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a
double broiler, whisk in egg mixture and cook, stirring constantly, until
sugar has melted and sauce has thickened slightly. Allow to cool, and add
bourbon. Serve over bread pudding. Source unrecorded
Apple can be substituted for with pear or peach or could be omitted.
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