Better he than we.
Indeed.
Perhaps people said that about us during the
turbulent '60s and '70s, but the old Michael doesn't
envy the young folks and their current uncertainties
and fast changes.
True... it might not truly be all that different than what it was for
us, but we are certainly slower than we were then, and react a bit differently.... :)
And the vision thing makes things even more amusing.
Or very small violas. One of the reasons for the instrument's
poor reputation is that when violin players take it up, they
tend to use undersized instruments, which naturally sound
squeaky and puny like violins but slower and in a low register.
When my sister Lesesne was studying violin, her teacher put viola
strings on her violin, I think so for her to play viola parts for some ensemble...
That's the kind of thing that puts fear and loathing of
the viola into people.
Pretty much it. If the federal snooping corps wants to,
there's nothing you can do. There are plenty of others,
but who cares just so they don't steal too much.
Or at least, something like that... :)
There's a certain amount of snooping that is
inevitable; the amateurs are easy enough to notice.
Turns out the pretty good berries didn't last well,
but if I'd picked enough wild ones in the day to have
to keep a week, maybe they'd not have lasted either.
Maybe, maybe not.... But it might have been more likely that the not
lasting would have more to do with them being so tasty that one ate them
more rapidly.... ;)
Well, you know what I mean. And in point of fact, the
wild berries didn't last because pies and buckles and
such were being made. I might have willingly picked a
quart for a pie, but probably not for a buckle.
Tell that to Mr. Apple and Mr. Gates and their
heirs and assigns. Of course, it's the focus of
the general public on form over function that is
largely to blame.
Yeah, I know...
Car keeps breaking down? Tack fins onto the back.
Wouldn't fool me.... (G)
Or, cheaper, put a new model number on it.
One tends to remember. It's really irritating in
London now, where the point has tipped, and more
people are climbing stairs the way they see in the
movies, which irritates me when I've learned to do
it the traditional way in whatever country.
As long as they don't have the same confusion on their roadways... ;)
No, different confusion.
The Chinese still keep left, and they may be the ones
who end up returning the world to that way, as they
don't adapt - or haven't seen the need to.
Time will tell.... :)
If they can get it together with the Indians, they'll
be unstoppable.
I've asked Sacerdote if there was any way one could get a
copy to download. Awaiting response.
OK.
As I wrote to one of the Ruths a day or three ago:
Here is the link to the FIDO's Kitchen cookbook - https://archive.org/details/fidoskitchencookbook
Thank you... I'll write that down.... And it was NC Ruth...
to be fresh good smell to outshout the gradually
decaying oily smell.
Yes... I can imagine... ;) Just as well I'm not doing it... (G)
It's even worse with fish.
I'll gladly go out for my fried foods.... :)
Lilli, who can get cross-ventilation in her house by
opening a sufficient number of windows, can get me to
make fried potatoes and stuff on a nice day.
... I haven't lost my mind; it's backed up on tape somewhere!
But find a tape reader nowadays!
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Empanada (Meat Pie)
Categories: Latino, Pies, Beef
Yield: 5 Servings
MMMMM--------------------------FILLING-------------------------------
1 lb Ground Beef
2 cl Garlic; Minced
2 Hard Boiled Eggs; chopped
1/4 c Milk
Salt & Black Pepper
Raisins (opt)
Green Olives; Chopped
1 pn Crushed Red Pepper
Cooking Oil
1 lg Onion; Chopped
Pastry Dough
Fry onions in cooking oil until soft. Add minced garlic and brown
lightly. Drain oil. Add ground beef to onions and saute until meat
turns a light brown. Add chopped olives, eggs, salt and black pepper,
raisins, pinch of red pepper and milk. Allow to simmer (uncovered)
over low heat for 5 mins.
PASTRY DOUGH: Any good grade of commercial pie crust mix will give
satisfactory results -or- use your own favorite recipe .... Roll out
dough 1/8" thickness and cut with a 5" cutter. Place meat filling on
one side of the dough. Fold the other side over the filling and
pinch the edges. Deep fry in hot cooking oil until crisp and brown ..
or .. bake in a 400oF oven until the crust is a golden brown
Yields 5 meat pies
Posted by Jodi Edmundson
Uncle Dirty Dave's Kitchen
MMMMM
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