The faux paradox "you're unique just like everyone
else" is a major stupidity and is based on a lack
of knowledge of grammar anyway. "You're unique,
just as everyone else" might make more sense but
can't be perceived as witty.

We have our similarities, and also our uniquenesses... :)

That's not what the witticism says, though.

Oh, I know... the witticism oversimplifies... and isn't all that witty anyway.... ;)

As I said, ht's pretty much all faux.

It's a very physical profession, requiring both
brute strength and a lot of fine-tuned close
work. No reason why a woman can't do it, but
before her, practitioners were few and far between.

Probably a combination of being discouraged from even trying, and not thinking of it as an option....

More the former, I'd suspect.

Possibly...

There are such professions even today - the one that
comes to immediate mind is surgery.

I'm sure there are some very good female surgeons... but, granted,
probably still few and far between.... Some of us don't listen that
much to being discouraged from doing.... ;)

There might be some, but if so they're few and far
between. Even crummy ones.

True.... and your bizarre is probably someone else's lunch... ;)

See recipe below, ye mighty, and despair!

Yeah... zucchini and blue cheese.... indeed probably someone else's
lunch... (G)

I was hankering for spag bol the other day and didn't
order it because the menu description admitted to the
dreaded courgettes ... so I stumbled into a coq au vin
blanc that was the only bad, really bad dish, that I've
had in France this millennium.

Midweat Living

Is that meant to be MidweSt Living...? I noticed that it was MidweAt
for a succession of recipes appended.... But west made more sense...

And so it does. Those recipes were mostly silly
filler anyway but on the short side, so they could
be appended to long posts.

Asian Warm Vegetable Salad with Ponzu-Sesame Dressing
categories: Singaporean, salad, main, side, fusion
Servings: 2 or 4

150g mesclun leaves, washed and spun dry
600 g mixed mushrooms, sliced
2 c carrots, julienned
1 lg zucchini, diced
1 hd garlic, minced
3 Tb canola oil
3 Tb sesame oil
3 Tb light soy
2 Tb oyster sauce
2 Tb sake
fried garlic to garnish
h - Dressing
5 Tb ponzu sauce
3 Tb toasted sesame oil
1 ts wholegrain mustard

Fry 1 Tb minced garlic in 1 Tb canola oil and 1 Tb sesame
oil on medium heat until fragrant, about 30 sec.

Turn heat up to medium-high and toss in mushrooms with 1 Tb
light soy and 1 Tb oyster sauce. Fry until water released
from mushrooms is almost all evaporated. Remove from heat
and set aside.

Fry 1 Tb minced garlic in 1 Tb canola oil and 1 Tb sesame
oil on medium heat until fragrant, about 30 sec.

Turn heat up to medium-high and toss in carrots with 1 Tb
light soy and 2 Tb sake. Fry until carrots are slightly
softened, about 1 min. Remove from heat and set aside.

Fry 1 Tb minced garlic in 1 Tb canola oil and 1 Tb sesame
oil on medium heat until fragrant, about 30 sec.

Turn heat up to medium-high and toss in zucchini.

Add 1 Tb light soy, 1 Tb oyster sauce and fry until zucchini
is just softened, about 2 min. Remove from heat and set aside.

Assembly time - set out mesclun base, dot with fried
mushrooms, carrots and zucchini. Drizzle with dressing, and
sprinkle generously with fried garlic bits.

thehungrybunnie.blogspot.com
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