Neekha [...] has also done a little modeling but doesn't plan to
make a career of it.
Good for her...
I'm pleased she didn't pursue that as a career. She is fascinated
by forensic science and that may well be what she studies at
university. If she becomes a competent esthetician first she will be
able to pay her own way in a couple of years.
The pitfalls of modeling are in the temptations
of the lifestyle, that and the short duration of
the career, sort of like sports. Otherwise, to me
it's as okay as anything else and certainly more
honorable than some occupations we can think of.
I figure if you have an attribute that is in
demand, it's okay to use it just so long as you
don't damage anybody in the process.
Raine and her two girls, Lexi and Charlee, are back in Fort McMurray
Very glad to hear that update... :)
I went into some detail about that yesterday ...
On a food note, I made a pizza last night with some leftover ground
lamb from making the meatloaf I described earlier: the toppings were
tomato sauce, oregano, thyme, mint, ground lamb, diced leek (both
white and green parts), a diced plum tomato and Feta cheese. The
combination was quite toothsome.
Lilli had a had to eat moment, and we hit the
nearest place, which as is likely in much of
Germany was a Turkish joint - she had a giant
twice as much as she could eat doner sandwich
for E5, and for another E5 I got two lahmacuns,
which were pretty much as you describe (though
that very thin middle-eastern crust, and as
feta was something like 50c extra it didn't
get ordered, that's my excuse anyway). They
were pretty good, and I ate them both but
could have done with one, especially if I'd
helped Lilli more with her meal.
---------- Recipe via Meal-Master (tm) v8.00
Title: Spargel In Weisser Sosse (white Asparagus In White Sauce)
Categories: German, Vegetables
Yield: 4 servings
29 oz White Asparagus; (2 Cans) 1/2 c Milk
2 tb Margarine 4 oz Ham;Cut into Julienne Strips
2 tb Unbleached Flour 1/8 ts Nutmeg; Freshly Grated
1/2 c ;Asparagus Liquid 1/4 ts Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine
in
a saucepan. Add flour; blend. Gradually pour in asparagus liquid and
milk. Stir constantly over low heat until sauce thickens and bubbles.
Add
cooked ham and seasonings. Gently stir in asparagus spears; heat through
but do NOT boil. Serve in preheated serving dish. Source unknown
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