Of course, by the time KK came to town, I had gotten
over my previous addiction to donuts... ;)
I always thought anyway that the Southern
attachment to Krispy was a similar phenomenon
to that for Chick Fil-A or hominy, but slightly
less irrational.
Could be... Hominy we never did cotton to... and, curiously, we now
have a Chick Fil-A in our area... up on Ridge Rd, in Greece... Haven't
been there yet, but with a rep for only white meat, there's not a lot of inducement for me... (G)
Some of the big chains (think Clown and Royalty) have
made a big thing of using only white meat in their
chicken products. That alone would ensure my not getting
any of them there.
I'd expect so... :) Just didn't call them Munchkins, or introduce them
to a large chain's offerings... ;)
In the Dunkin case, it was no doubt expedient
to toss them until Mr. Bolaffi found a way to
make them into a profit generator.
Possibly having seen the like in some little donut shop... (G)
Possibly - I don't think something like that
was patentable, even though the Cronut has
been (nothing of big interest or any creativity,
by the way).
Another acquaintance of mine was on the development
team of the first portable computer and is said to
have invented telecommuting - she's become a sort
of Internet celebrity because she fits into the
role of inspiration-for-STEM-girls;
At least she gets her due... :)
She did and is reasonably well known, at
least in the appropriate circles. Mary Wilkes
is her name.
I may have heard of her... :)
She lives in an interesting kind of obscurity, in
which people who know what she did look at her with
some awe and respect but generally don't bother her.
Oh, speaking of other people I know from that
context, I got word that Nicholas died sometime
this month. I was lucky to have seen him one
last time in mid-April on my first trip this
year to Boston.
I'm sorry to hear that, but glad you had one last visit beforehand...
There was always going to be one last visit, but
this one was within a month or so, which makes me
at least feel better.
+
There is that. Supposedly there's an Age
Discrimination in Employment Act, but who
knows whether it is getting undermined the
way many social measures have been.
I know that Act exists.... It didn't stop Kodak from laying off people
just before they'd reach their full retirement benefits... or countless
other companies from not even acknowledging applications/resumes... And
to fight it in the courts, the burden of proof is on the employee or applicant to prove that the major (or in some cases, only) reason for
the layoff or non-hire was the age... the companies bring up all sorts
of other things that counted in their decision, and get away with it...
I wonder what happens when someone in the legal
department approaches the magic 65.
Understood. I've seen much of the spectrum and can
revert to the one end without pain. Some people,
though, cannot.
We've noticed that... particularly with people that had overextended themselves in the "good" years....
One of the wisdoms is that you are
supposed to insure against the seven
lean years. I of course don't figure to
last another seven years, so there.
You could be surprised.... ;)
It'll come as a surprise. Of course, if I'm not
surprised, surely someone else will be.
It has always amazed me at how people of lower
job status can be induced to do their work
cheerfully and well, though with the real or
imagined influx of low-status immigrants putting
pressure on that class, the relative tranquility
is being upended.
For some, just having a job is satisfaction in itself... no matter the
job status...
But over in these odd countries the job, no
matter how lowly, is invested with some kind
of dignity, which I see no evidence of here.
Might be reflective of expectations made
grandiose by the American mindset of upward
mobility.
Weinberg violin concerto, but Lilli informs me that
Mondays and Tuesdays there are anti-immigrant
demonstrations in front of the Opera House where
the concert is being held; these are estimated at
having 10000 to 20000 participants. She said,
rather laconically, that that might increase our
time getting to the concert hall.
That it might... one might well leave plenty of extra time to allow for such... ;)
We supposedly get to the airport at 5:05, at the
hotel before 6, plenty of time to take the tram to
the opera house; if the flight is an hour late,
we might have to take a taxi direct, but then
it might be even more problematic getting out of a
taxi in a demonstration.
by such simplicities as "pint's a pound the world
around" even without the revision for accuracy
"pint's a pound the world around except when it
isn't," which would cause too much tsouris
altogether.
True... it can be a bit astonishing how little some have managed to assimulate over the years, despite being reasonably intelligent... :)
Of course, they'd have issues with even the better stores, and be easily taken in by the traps... ;0
But the traps are generally of higher quality
at the better stores. I have seen such at Wegmans.
I suppose... and some of them might not be sprung just because they are higher priced, and so not be bought...
Of course one must remember that affluence
doesn't mean untrappability.
Yes, finally, and I shall not have to survive
Germany without high blood pressure pills (I had
a backup plan in the form of my Berlin friend
Hans-Erich, who though he's just a psychiatrist and
semi-retired at that, still can write prescriptions).
Good that you had a backup plan... :) And even better that it got
resolved before you had to leave.... :)
And it turned out that our Nuremberg host's
b-i-l is a physician who came to Lilli's rescue
when she had some of her weak spells in the last
couple days.
New England cornbread
categories: starch
yield: 16 squares
1 c stone-ground cornmeal
1 c flour
2 to 3 Tb sugar
2 Tb baking powder
1 ts baking soda
1 ts salt
1˙ c buttermilk
2 eggs, lightly beaten
4 Tb butter, meltedm cooled to room temperature
Stone-ground cornmeal gives a remarkable texture and
depth of flavor the processed meal can˙t approach.
Put the oven rack on the middle shelf and preheat to 425F.
Butter an 8 or 9" square pan (Pyrex is perfect).
In a large bowl, mix together the cornmeal, flour, sugar,
baking powder, baking soda and salt. In a smaller bowl
lightly beat the eggs; stir in the buttermilk and finally
the melted butter. Stir the wet ingredients into the dry
mixture just enough to combine them, no more. Spoon the
batter into the prepared pan and bake for 20 to 25 min,
until the cornbread is done: A knife tip inserted in the
middle should come out dry. Let the corn bread cool. Cut
into squares and serve.
Recipe by Elizabeth Gawthrop Riely
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