Doesn't much matter to me. Neither of my brothers nor Steve's
brothers > had sons so those lines are (to use the geneological term) daughtering > out.
Better than their petering out altogether, I guess.
Very true. Both of our girls had boys, but they have their dad's last
name. My sisters also had boys, who have their father's last names as
well. Deborah did use my dad's first name to her younger son as a middle
name so that is being carried for another generation.
I'm all for genetic diversity; and the persistence
of a last name strikes me as a silly criterion. The
cabin we're staying in is called Greeley (it was a
family of relatives of Horace of that name), but
after the Greeleys petered out and there being a
succession of daughters, the main occupants are
called Jernigans now. The Blatchfords up the way
dried up, but they married into the Greeley family
now under a different surname. On the other hand,
the Odell cabin next door to the east is still owned
and occupied by Odells (though one of the Odell
daughters remains unwed, and the other married an
Englishman named Smedley), and I understand there are
still Bacons in the Bacon cabin next door to the east.
They're all white folks, though, of a certain
Waspiness, though some Irish are filtering in (the
incoming president of the condo association is named
Neal Donnelly of the famous trickster Donnellys).
Some forms of corn ball are goofy good, others not worth the
time/effort > that goes into a production.
I was chasing rabbits when reading this and
so see the recipe below.
Not rabbit stew? (G)
OK, you get your wish.
Most shows shouldn't have been shown, but then I
don't appreciate TV much to begin with.
Most of it is a vast wasteland to use the term some critic gave it years
ago.
It's raining now, and I'm irritated by people
watching the US Open instead of out hiking, which is
what I'd far prefer doing. Instead I'm pounding on
this thing, but my excuse is that I'm not polluting
the atmosphere with the pretentious intonings of
Cliff Drysdale.
---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Rabbit
Categories: Meats, Mexican
Yield: 6 servings
1 Rabbit, disjointed 1 Bay leaf
2 c Corn Salt and pepper to
taste
1 ts Parsley 2 Peppercorns
10 oz Can tomatoes 2 c Yellow cornmeal
1 ts Rosemary 1 Garlic clove, minced
1 c Minced black olives 1 Egg yolk
1 ts Thyme 1/2 c Minced shallots
2 ts Chili powder
Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in
a
large saucepan and add enough water to cover. Bring to a boil and simmer
for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup
liquid. Remove rabbit from bones. Saute the garlic and shallots in small
amount of fat in a skillet until tender, then add the rabbit, corn,
tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.
Combine the cornmeal and egg yolk. Strain the reserved liquid, add to
cornmeal mixture and mix well. Stir into the rabbit mixture and spoon
into
a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6
servings.
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