I found it kind of embarrassing, having myself been
at times either slightly ungainly or not very funny
or both, but others no doubt feel more favorably.

Not really fun to see someone on stage who reminds you so much of your
less than graceful self. I understand your feelings; I think most of us
would have the same reaction.

There's this cringe thing that happens, and
sometimes it takes over from whatever enjoyment
one might have had.

on stage. And there's the bassoon piece that isn't
appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Guess I'll have to watch it again; I don't recall that part.

I'm not sure which of the shows it was in.

Is it that important in the greater scheme of life?

Nothing is that important in the greater scheme
of life. It's not our job to do only important
things.

When the water comes to a hard boil, the dissolved
oxygen runs away, and you're getting flat dead-tasting
water. Maybe the Brits like flat-tasting things. The
Shipps will attest to that they like dead-tasting things.

So it seems. We have a reverse osmosis filter on the kitchen sink,
separate tap for the water that runs thru it. We use that water for
drinks, etc--takes out the stuff you can chew on--tho I'll also drink
the regular tap water from other sinks.

To me, in most civilized places aerated water
is more important than purified, though I admit
too many electrolytes are/is annoying.

The dishes I have been served characterized as Pugliese,
Calabrese, and Sicilian' have been way sour for my taste,
and then a guy I knew of Pugliese origin pointed out that
ripe Mediterranean tomatoes are sweeter and taste far
better than anything we could grow in the States, and the
only way to get anything like the effect is to cook our
tomatoes way down and even then to add a little sugar.

My MIL's original sauce recipe had no sugar or carrot in it; she's now
adding a bit of sugar, plus a carrot. I still make mine the original

No doubt the original recipe was direct from the
old country, where tomatoes are sweeter.

way. I'll also do a fresh sauce, using fresh tomatoes, mushrooms,
onions, peppers and garlic, as well as fresh herbs. Depends on what I
have on hand and how ambitious I want to get with sauce making. (G)

Being more of a northerner, I don't put peppers in
my gravy, though the taste would be appreciated as a
novelty. But then I add peppers to the mix in the form
of fresh or dried chiles for my own serving.

---------- Recipe via Meal-Master (tm) v8.04

Title: Tomatoes al Pesto
Categories: Vegetables, Salads
Yield: 2 servings

1 Small lettuce
2 Tb Vinaigrette
3 Tb Pesto
1 lg Tomato; sliced
Fresh basil leaves
-(to garnish)

Toss the inner lettuce leaves in the vinaigrette and put 3-4 leaves on
each plate. Spread some pesto on to each slice of tomato and place on
top of the lettuce. Garnish with fresh basil leaves and serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

I found it kind of embarrassing, having myself been
at times either slightly ungainly or not very funny
or both, but others no doubt feel more favorably.

Not really fun to see someone on stage who reminds you so much of

your > less than graceful self. I understand your feelings; I think
most of us > would have the same reaction.

There's this cringe thing that happens, and
sometimes it takes over from whatever enjoyment
one might have had.

Very true. I've noticed that myself over the years. Three Stooges
routines that may have been funny to me as a kid are now "ouch, ouch" to
watch.

on stage. And there's the bassoon piece that isn't appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Guess I'll have to watch it again; I don't recall that part.

I'm not sure which of the shows it was in.

Is it that important in the greater scheme of life?

Nothing is that important in the greater scheme
of life. It's not our job to do only important
things.

No, but we have to prioritise the things we do and decide what is really
worth doing, what could be passed over altogether and where, in the
middle, the rest falls.

oxygen runs away, and you're getting flat dead-tasting
water. Maybe the Brits like flat-tasting things. The
Shipps will attest to that they like dead-tasting things.

So it seems. We have a reverse osmosis filter on the kitchen sink, separate tap for the water that runs thru it. We use that water for drinks, etc--takes out the stuff you can chew on--tho I'll also

drink > the regular tap water from other sinks.

To me, in most civilized places aerated water
is more important than purified, though I admit
too many electrolytes are/is annoying.

As long as there's not an overpowering taste of something in the water (cholorine in some places, sulpher in Berlin), I don't mind it.

and then a guy I knew of Pugliese origin pointed out that
ripe Mediterranean tomatoes are sweeter and taste far
better than anything we could grow in the States, and the
only way to get anything like the effect is to cook our
tomatoes way down and even then to add a little sugar.

My MIL's original sauce recipe had no sugar or carrot in it; she's

now > adding a bit of sugar, plus a carrot. I still make mine the
original

No doubt the original recipe was direct from the
old country, where tomatoes are sweeter.

Possibly, it's a very basic recipe. Tomato paste, water and seasonings.

way. I'll also do a fresh sauce, using fresh tomatoes, mushrooms, onions, peppers and garlic, as well as fresh herbs. Depends on what

I > have on hand and how ambitious I want to get with sauce making.
(G)

Being more of a northerner, I don't put peppers in
my gravy, though the taste would be appreciated as a
novelty. But then I add peppers to the mix in the form
of fresh or dried chiles for my own serving.

Since we all cook to our (or whoever we're cooking for) taste, add
whatever you want. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
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