Curious whether the kindergarten teacher used
the term in the proper way.

As I recall it, Lesesne came home and reported that her teacher had recommanded that the class do some sort of homework (or maybe an
in-class assignment)... Lesesne said she was quoting her exactly, and
gave the inflection just as the teacher had, "I re-com-MAND that you..."... As this was the sister that picked up exact inflections, I'd be inclined to find her accurate... When she was maybe 2 years old,

The teacher was probably being intentionally obfuscatory
and should have been shot.

Dunno if she was being obfuscatory.... Lesesne did understand what the
word should have been, and that the teacher was doing it the wrong way
for some sort of emphasis.... And her reportage of the incident was with
just a bit of glee, as I recall.... ;) We were taught to enjoy words
from a very early age... ;)

And the teacher mossed her calling and should have become
a laeyer/liar.

to purchase, and picked it up... immediately, from his shoulders came
the quoted command, "Don't touch ANYthing"... treble rather than
baritone, but otherwise might as well have been a recording... ;)

There was a lesson to be learned - different rules for
different folks. And at different times, but that
caveat was probably learned on another occasion.

We did learn the lesson... but it also became an oft repeated family
story... ;)

With funny aspects, both peculiar and ha-ha.

What sort of food does he serve in his different restaurants... essentially the same across the board...? or are there ethnic variants...? Dale mentioned he found reference to 3 in Sweden

and 1 in

Bermuda, along with the NYC area and other US ones....

Not variants exactly, but rather different
genres altogether tweaked by his own personal
sensibilities, which may or may not have anything
to do with any of his heritages.

OK... Could be interesting to go try out some of his restaurants, then.... :)

If you should have the money and the stomach.

Maybe on the latter, probably not on the former, from the sounds of
it.... ;)

He's big enough and famous enough to have a raft of
assistants, and as we've noted earlier, even the best
of operations can have the occasional dudly peculiarity.

Returning to Bonnie's fridge last night
I discovered an overwhelming cheesy smell,
which I traced to an ancient carton of milk
that had been pushed to the back. The
actual cheeses also smelled bad but not bad
enough to have to throw out.

Just need to find something to use them in where the smell might be covered out, presuming that they didn't taste as bad as they smelled...

I'm not finding out any time soon. If they're still
there when I visit again, they certainly will have
gone weird.

And be just that much closer to being subject to tossing... ;)

I should actually be visiting for a couple toward the
end of this month but won't report unless something
is spectacularly off.

That's different. Speaking of different -
Crayfish sushi

On second thought, maybe I DON'T want to try out all his restaurants... that looks rather bizarre, actually... ;)

Mr. Samuelsson's dish was intentionally strange. The
following is I believe unintentionally strange.
Sesame Seed-Crusted Tuna Appetizer
categories: fish, starter, unintentionally disgusting

But definately strange and disgusting.... ;)

Though shrimp sushi isn't usually strange.

they'd've been any better, though... might have been like the Goetze's,
a bit of disappointment from those remembered of old.... Also Voortman
has packages of various flavor wafers, but in sugar-free... I decided
against them also....

Sugar-free wafers would be odd, but if the filling
was made with maltitol or a similar sugar alcohol
that melts in a thermophilic way, they'd also be
interesting if just in terms of the mouth sensations.

The Provisioner Arizona white table wine 14 - a blend of
mostly Colombard, fragrant in a grapy way. I found it
acceptable and refreshing enough; Bonnie found it too
sweet. I fed others a mixture of it and peach juice,
and that went over pretty well. I brought this from the
house but don't recall having bought it myself. Maybe
Swisher gave it to me to bring to last year's picnic?

That would sound plausible... It was tasty with the peach juice from
Lydia's leftover sliced peaches.... ;)

Ursummursimajut
categories: doughnuts, Canadian, Native
yield: 1 batch

h - Dry Ingredients
2 c Flour
2 ts Baking powder
1/3 c sugar
h - Wet ingredients
3/4 c milk or water
1 egg
2 ts crisco oil
h - To finish
1 tb cinnamon mixed with
1/4 c sugar

Mix the dry ingredients in a bowl. Mix the wet
ingredients in a measuring cup. Then add it to
the dry ingredients. Mix well. It will be a bit
sticky. Oil your hands and make them into donuts
and then deep fry. When golden brown take them
out and place on a plate covered with paper
towels to drain. Sprinkle them with the cinnamon
sugar mixture while still hot.

They taste best eaten still warm.

Emily Kudlak, Ulukhaktok via Weller I think
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Quoting Michael Loo to Nancy Backus on 09-26-18 09:56 <=-

What sort of food does he serve in his different restaurants... essentially the same across the board...? or are there ethnic variants...? Dale mentioned he found reference to 3 in Sweden
and 1 in Bermuda, along with the NYC area and other US ones....

Not variants exactly, but rather different genres altogether
tweaked by his own personal sensibilities, which may or may
not have anything to do with any of his heritages.

Could be interesting to go try out some of his restaurants, then... :)

If you should have the money and the stomach.

Maybe on the latter, probably not on the former, from the sounds of
it.... ;)

He's big enough and famous enough to have a raft of
assistants, and as we've noted earlier, even the best
of operations can have the occasional dudly peculiarity.

The lack of sufficient funds probably will save from experiencing the
dudly peculiarities, then... ;)

Returning to Bonnie's fridge last night
I discovered an overwhelming cheesy smell,
which I traced to an ancient carton of milk
that had been pushed to the back. The
actual cheeses also smelled bad but not bad
enough to have to throw out.

Just need to find something to use them in where the smell might be covered out, presuming that they didn't taste as bad as they smelled...

I'm not finding out any time soon. If they're still
there when I visit again, they certainly will have
gone weird.

And be just that much closer to being subject to tossing... ;)

I should actually be visiting for a couple toward the
end of this month but won't report unless something
is spectacularly off.

OK... :)

they'd've been any better, though... might have been like the Goetze's,
a bit of disappointment from those remembered of old.... Also Voortman
has packages of various flavor wafers, but in sugar-free... I decided against them also....

Sugar-free wafers would be odd, but if the filling
was made with maltitol or a similar sugar alcohol
that melts in a thermophilic way, they'd also be
interesting if just in terms of the mouth sensations.

I forget which "sugar" they use... I was buying them for MJ when I used
to get them...

ttyl neb

... Hypochondriac's Epitaph: I told you that I was sick.

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