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.

And as we get older our empathy increases if it
doesn't die altogether. I always hated physical
comedy as a cruelty, but now I can almost physically
feel the pain, plus I haven't got any better at the
suspension of disbelief thing.

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.

In my view, we spend way too much time prioritizing
and too little actually doing; but that's just my view.

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.

My bugaboos are organic smells and tastes - mold, algae,
what have you - as well as metals. I grew up with the
two you mention, so they don't bother me as much in the
drinking (cooking in them is another matter).

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.

Oh - well, if it uses paste, not likely coming over
straight from Italy.

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)

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Nam Prik Pao
Categories: Thai, Spice
Yield: 1 batch

6 Large garlic cloves
2 Medium onions
1 tb Kapee or minced dried
-shrimp soaked in sherry
5 Large dried hot peppers
2 tb Orange juice concentrate

Dry roast garlic and onion until skins are dark. Peel and chop. Put
kapee into aluminum foil and dry fry packet for 2 min on each side;
remove from foil. Grind all ingredients together.

Attributed to Michael Loo but not his

MMMMM
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