relatively tolerant

is there a flowering of the arts and theater and music that is
said to be' an effect of that kind of tolerance?

Yes indeed. I'm not a part of the art, theatre or music scenes and
don't pay much attention to them but Roslind is and does.

A little poking around yields Classics on Stage
Yellowknife (C.O.S.Y) and the associated Music at
the Museum. Doesn't the quaint old custom of using
periods in such abbreviations bring to mind
institutions such as S.M.E.R.S.H. and N.I.C.E.?

Fire in the sky #1

What a bizarre mashup! I like Midori (in certain fruity sweet and
sour rum cocktails) and Tia Maria (mainly in coffee) but I can't
imagine them together let alone polluted with nasty strawberry
liqueur, cream or grenadine let alone all three of them! You say
whimsical; I say putrid.

The way I read it, it seems to be a layered sort
of thing, sort of like a pousse-cafe over ice.
To me, it would seem that the flavors might
cancel each other rather than improve anything,
especially with the blended aspect, which I didn't
understand, anyway. And molto zuccheroso.

Title: Soft Cream

Yes, well.

You Commonwealth people have to stick together -

Pine bark flour madeleines with pine sugar
categories: dessert, odd, celebrity
yield: 1 batch

h - Madeleines
2 lg eggs
60 g sugar
40 g brown sugar
1 vanilla bean
75 g butter, melted
100 g all purpose flour
20 g pine bark flour
7 g baking powder
h - Pine sugar
50 g fresh pine needles
75 g sugar

Whisk eggs, sugar, and vanilla. Slowly add
melted butter. Gently mix in the rest of the
dry ingredients. Rest 1 hr before using.

Fill buttered madeleine moulds halfway with
batter and bake at 180C/350F until golden
brown, 6 to 10 min.

For the pine sugar, blend pine needles and
sugar in a Thermomix on full speed for
20 sec. Pass through a fine sieve and
discard the leftover pine fibres.

Jeremy Charles, Raymonds, St Johnÿs, NL, CA via abc.net.au
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