I'm all for genetic diversity; and the persistence
of a last name strikes me as a silly criterion. The

Some people think it's the most important thing in the world to carry on
a family name.

And I just can't see that. An ego thing I suppose.

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

But they can trace back to the Greeleys, which, to some of them, may be
worth bragging about. (G)

Turns out Horace Greeley was guilty of spousal neglect
or abuse, so not so much. The fun-loving relatives
were by the testimony of the descendants somewhat better.

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.

The ones it matters most to are those tracing ancestry. When we came
thru NY on our way home from VT last month, we picked up a couple of
boxes from my brother. One had some family history paperwork in it, a
lot in German. Found a photo copy of my great grandfather's granting of citizenship paper--in 1892, something I'd not known before. There's a
lot I need to read thru and appropriately archive for the next
generation.

It's interesting but not one of those things that
would keep me up at night.

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 interesting discussions then?

To which I was not privy. I hung out with the
artists, poets, and musicians, of which there
were several. I did get to know how to tell a
Donnelly by sight. In fact one of them got drunk
one night and made motions to take me home with
her. She failed, and next day either forgot or
pretended not to know who I was.

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.

Figured it would fit with your mention of chasing rabbits. (G)

Just for that, you get another corn recipe.

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.

Don't want to be hiking during thunderstorms tho.

Though one of our neighbors did go off in a
boat fishing in a thunderstorm on the theory
that the fish would be more active. I didn't
hear if any of the fish struck, but the
lightning didn't.

Title: Mexican Rabbit

Interesting but since it has corn meal in it, I can't make it.

There can be substitutes, but Mexican food
is really pretty corny.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Corn and Colby Spoon Bread
Categories: Live!, Corn, Cheese, Breads
Yield: 4 Servings

2 Ears fresh corn
1 ts Olive oil
Salt and pepper
2 c Milk
2/3 c Cornmeal
2 lg Eggs
1 Tb Dijon mustard
1 1/2 c Colby Cheddar cheese cut
Into 1/2-inch cubes

Recipe courtesy of Gourmet Magazine

Preheat oven to 500 degrees. Rub the corn with olive oil and season
with salt and pepper. Arrange the corn on a baking sheet and roast,
turning once, for 15 min. When cool enough to handle, cut the
kernels from the cob.

Lower the oven to 375 degrees. Butter a 1-quart souffle dish or glass
baking dish. In a medium saucepan, heat the milk until just boiling.
Slowly add the cornmeal, whisking constantly. Cook the mixture,
whisking, until thick and smooth, about 2 min. Transfer to a bowl
and season with salt and pepper to taste. Let cool slightly. Stir in
the egg yolks and mustard and combine well. Stir in the corn and
Colby cheese.

In a bowl with an electric mixer, beat the egg whites until the just
hold stiff peaks. Gently fold egg whites into cornmeal mixture until
just combined. Pour batter into prepared dish and bake in middle of
oven until just puffed and golden, about 40 min.

Yield: 4 as a side dish

SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9198

Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

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