long since. But before the advent of writing, wasn't
that the way knowledge was transmitted and preserved? We
denigrate rote in teaching nowadays, but there was a
time when that was the most effective, if not the only,
way of nonexperiential learning.
In my experience there's been call for both rote and note in teaching
and learning.... notation whether musical or written language...
I had a quartet for a brief time whose other
violinist shortly thereafter went on to be
concertmaster of the New World Symphony, so
that ended that. Anyhow, she fully admitted
that she couldn't read music because of too
intense Suzuki training in her childhood, and
playing with the likes of me made her stretch
her boundaries.
But there are tons of things that are well
learned by rote and perhaps learned only
that way until the child brain makes patterns
out of what otherwise would be disjoint bits
of information.
there are some natural products or phenomena that
are too complex to completely duplicate; my point
was that there are some such that aren't.
I'll agree that there could be such... just that I wouldn't at all be surprised when something heretofore unknown is discovered, and have that change the picture...
It's possible to sort a lot of things molecule
by molecule, perhaps even atom by atom, and
then in a world of unlimited resources, they
could be exactly replicated, unless it was
discovered that there were other rules at work.
But note that such would have to be really
minuscule and likely pretty tiny in effect.
Well, I do tend more to understatement than to exaggeration... (G)
As I've told you a million times, don't exaggerate.
Don't have to preach to the choir.... (G)
You and what choir?
It's amazing or amusing to me how much the needs of pets
affect people's lives.
True. Richard's not immune to it, either....
A lot of otherwise sane-looking men go all
goopy over small cute animals.
But she does have a satisfying niche in being there to help out her son and helping to care for her grandsons... I do expect that she'll come East for future visits, she has a lot of friends here, and misses some other aspects of the scene here, especially food and music...
Well, that's all to be expected. The purpose imparted
by grandkids is especially powerful and gratifying.
I suppose... maybe someday I'll experience it first hand....
Who knows. Some of my friends have grandkids by
only one of theirs, the others sitting back
and not taking that responsibility. You don't
have a backup, though.
In so many arenas.
Well, yeah.... the phone/internet do seem to be back in order completely now.... we have to wait for this month's upcoming bill to see if all the credits get properly applied....
I'm certain they have had to hire people expressly to fix
other people's mistakes or malfeasances in this way.
Possibly... or perhaps the existing Customer Service and other
employees are simply further overworked.....
In which case there would be even more booboos for
the others to fix.
Actually, onions don't make me tear up... and cheese doesn't give me problems.... but beans sure do... :)
All three of these give me the same problem; used
to be cheese was the worst, but Lactaid and growing
old have alleviated that. Beans, well, Beano never
worked well for me. Onions do the same thing, but at
least the flatus smells like onions. It's getting to
the Mexican food is okay but in moderation for me stage.
That's progress... :) I've been getting to the point of not having as
much trouble with tomato sauce and Italian food, but am still careful to
keep it in moderation as well...
If Beano actually worked for me, my fondness for
spicy Tex-Mex would have manifested much more
readily. Mex-Mex not so much, as it tends to be
simplistic, sometimes even underseasoned, to my
taste, though that too is painting with a broad
brush.
Ancho Stuffed with Picadillo
categories: Mexican, starter, counterexample
servings: 6
h - The Chiles
6 md ancho chiles, stems left on
1 1/2 c orange juice
1/2 c grated piloncillo (raw sugar; sub molasses)
1/2 c vinegar
1 ts salt
h - The Picadillo
3 Tb vegetable oil
1 clove garlic, minced
1 sm onion, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/4 c raisins
1 md tomato, chopped
2 ts minced cilantro
5 serrano chiles, seeded, minced
1/2 ts Mexican oregano
Salt to taste
h - Avocado Sauce
3 tomatillos, husks removed
2 Tb chopped onion
2 serrano chiles, seeded, halved
1 clove garlic
1 Tb chopped cilantro
1 avocado, peeled
1 ts lime juice
1/8 ts sugar
1/2 ts salt
1/2 c half and half
Chiles Anchos Encaramelados con Picadillo en Salsa de Aguacate
Take each ancho by the stem and using scissors, cut a
T-shaped incision that extends across the shoulders of
the chile and about two-thirds down the pod. Remove the
seeds and membrane. In a saucepan, bring to a boil the
remaining "The Chiles" ingredients. Add the anchos and
simmer for 15 min, turning once (carefully). Remove
from the heat and let cool. Remove the anchos, clean
off any remaining seeds, and drain on paper towels.
To make the picadillo, heat the oil and saute the onion
and garlic. Add the beef and pork, turn the heat to high,
and brown thoroughly, stirring often. Drain nearly all t
he fat and liquid from the meat mixture. Add the
remaining picadillo ingredients and cook over medium
heat, uncovered, 15 to 20 min.
Combine all the sauce ingredients in a food processor
and puree. Add more half and half if necessary; the
sauce should be just thin enough to pour. Strain the
sauce and heat in a saucepan but do not boil.
To assemble the dish, carefully stuff the anchos and
place each one on a plate. Heat the plates in the oven
or in the microwave. Drizzle the sauce over each ancho,
add the side dishes, and serve.
Lula Bertran as reported by Dave DeWitt
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