You might have noted that the last time one of your
lines escaped I ignored it.
It happens sometimes when I hit the F10 button on this computer. Instead
of sending me to the tag line file and stoping, a random line will be
chosen and I'll be sent to the next message in the queue. It happened a
lot when I first got the computer but not so much recently. Probably did
it because I'm still battling the crud.
Just make sure it doesn't happen 2 F10.
Nothing is ever perfectly perfect or perfectly smooth.
No, despite our best attempts.
Wedream of having things 2/10 perfect.
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.
Quite likely so.
The piano at some point was at least largely a
feminine pastime.
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?
He's 15, will be 16 at the end of November and we've heard him play a
lot of classical. Can't give you exact names, don't recall right off.
A lot of classical doesn't narrow down things that much.
- 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.
Not mine. (G)
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.
It's the air conditioning--takes some of the humidity out of the air.
Ah.
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.
No, not really.
We'll find out ... you may find onion skins in the paper
or paper in the onion skins.
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.
You didn't miss much.
Not having watched a TV certainly this month I'm sure
I missed nothing; and my habits haven't changed much
in the 60+ years since being introduced to the appliance.
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.
Doesn't really matter for most things.
Shouldn't matter except for the solution of crimes or
the betterment of agriculture.
---------- Recipe via Meal-Master (tm) v8.05
Title: Canadian Bacon Casserole
Categories: Breakfast
Yield: 6 Servings
12 sl Canadian bacon
1 tb Sweet butter
8 Sandwich size slices swiss
-cheese
12 Eggs
3/4 c Light cream
1 Salt & pepper to taste
2 tb Parmesan cheese
2 tb Chopped fresh parsley
Preheat oven to 350 degrees.
Saute Canadian bacon in butter, 1 minute each side, drain.
Fit bacon slices around rim of 10" pie pan to form a scalloped edge.
Place
cheese slices in bottom of pan, slightly overlapping bacon.
Break each egg into a small dish and carefully slice onto cheese. Cover
with cream; season with salt and pepper. Sprinkle grated cheese on top.
Bake 20 to 30 minutes, until eggs are set and top is lightly browned.
Sprinkle with parsley.
Yield: 6 servings
Source: Mike Stock, The Dinner Table
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