Trying not to let it happen, sometimes the computer won't co-operate tho.

Myth #1: the computer does only what you tell it to do.

But if the operator is sick or not paying attention, some "interesting" things can happen. Ever fall asleep and wake up to a screen full of xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx? (G)

Nope! I could imagine it, though.

That's what it usually ends up as, just a dream. But, better a dream than a nightmare.

As one of my children's books put it, what's good for
the goose may be poison for the gander.

Or sauce for the gander, which then means your goose is cooked.

The normal saying is the sauce one, which butts up against
the objection you mention. The book I quoted was playing on
the saying as well, with a little macabre touch.

In our experience it was of course the case, and for
at least a century before. What the evolution of the
profession was I don't know. Some of the great 18th and
19th century performers were women - Mozart's sister
Nannerl comes to mind, as does Clara Wieck Schumann.

But not the average middle class girl. Those whose parents could afford schooling beyond the 6th grade were usually sent to a "finishing" school
or "female academy" where they learned the fine arts. Those usually
included playing the piano, china painting, fancy needlework but nothing practical like cooking or housekeeping.

But we weren't talking about the average middle class
girl in the last couple posts - more looking at what
constituted the profession by sex, class, and stuff.

The basics of "theory" not hard to pick up if you
have the time and inclination.

Right now the time available is limited and inclination is almost none.

Well, there you go.

That let the ginger dry out without our having to do anything with

it.
You could perhaps make various and sundried tomatoes
and things.

We'd use the dehydrator if we wanted to do it in any sort of quantity.
The ginger was happenstance.

Or perhaps an oversight.

Almost all uncontaminated paper is recyclable or
compostable. I wonder how carefully the city workers
are at monitoring your offerings and how well trained
they are.

Don't know but they really started cracking down on people a couple of
months ago.

That too will pass. I figure there's not enough
personnel to keep a good eye on things, and they'll
start letting things alone until the next time an
audit shows lots of backsliding.

I should hope so for those of us who aren't bedridden.
As far as I recall, my TV watching in the last decade
has been 75% food shows (with the Shipps and my friend
Alex), maybe a baseball game a year, and the rest the
CBS evening and local San Diego news.

With us, it's the local and national news and Jeopardy most of the year. Summer time we watch "America's Got Talent"--some really good performers
and some really bad ones, a lot of fair to middling in between. This
season had a lot of really good ones; the finals were this week. We've
caught a couple of other summer fill in shows but neither have been as
good as AGT.

I encountered the Ed Sullivan show but no similar after that,
not even From the Top.

Title: Maple-Walnut Crunch Corn Muffins

I know Steve would like these but the corn meal would preclude my making
them for him.

One could substitute various of the other coarser
grains for corn.

Cheesy Chinese Bhel
categories: Indian, Chinese, fusion, vegetarian, snack
yield: 1 batch

150 g Hakka Noodles
oil for frying
h - For the Pudina Chutney
1 c Mint Leaves (Pudina)
1 Green Chilli
2 cloves Garlic
1 in Ginger
1 Tb Roasted Peanuts (Moongphali)
1 ts Sugar
Salt to taste
1 Tb Britannia Roasted Garlic Cheese Spread
1/4 c Water
h - For the Roasted Vegetables
4 cloves Garlic, finely chopped
2 in Ginger, finely chopped
1 Onion, thinly sliced
1 Green Bell Pepper (Capsicum), thinly sliced
1 Carrot (Gajjar), thinly sliced
1 c Green beans, thinly sliced
1 c Cabbage, thinly sliced
1 Tb Soy sauce
1 Tb Red Chilli sauce
Salt to taste
1 Tb Cooking oil
h - Other Ingredients
2 Tb Sweet Chutney (Date & Tamarind)
2 Tb Red Chilli sauce
1/4 c Britannia Cheese Block, grated
Spring Onion Greens, chopped, for garnish

First make the crispy noodles. Into hot boiling water, add the
noodles and salt to taste. Boil the noodles until they soften
and are half cooked. Drain and shock under cold water.

Deep fry the noodles in hot oil until golden brown and crisp.
Keep aside.

To make the Cheesy Pudina Chutney, add into a blender the
pudina, garlic, green chillies, ginger, roasted peanuts,
sugar, salt to taste, Britannia Roasted Garlic Cheese Spread
and water. Blend to make a smooth chutney. Keep aside.

To Make the Roasted Vegetables, into a preheated kadai add oil,
garlic, ginger, onions and saute for a few sec.

Add the capsicum, carrot, beans and cabbage, sprinkle some
salt. Stir fry on high heat for 2 to 3 min. They should have a
crunch and yet feel cooked. Finally stir in the soy sauce and
the chilli sauce and stir. Turn off the heat. Keep aside.

The final step is to toss to make the chinese bhel. Into a
large mixing bowl, add the noodles, the veggies, the cheesy
pudina sauce and the sweet and spicy sauce. Toss together
until combined. Add the grated Britannia cheese and some fresh
spring onions and give it a mix. Transfer to a small serving
bowl and serve immediately.

after Archana Doshi
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