Pretty awful distinction, almost as bad
as that of Hayward, California.
I think Hayward has it better. Fewer non-taxable buildings and their product smells less.
Both are nasty; the producers of both
products pretend they benefit society.
Not much difference that I can see.
of the other side of your mouth.
I tend to use both. .
As with the viola player on a level stage.
Violas don't get no respect.
Nup. And that's the way it should be [g].
Rats. Could you at least sleep through it?
Tried. Failed. Seats were too uncomfortable.
Rats. Oh well.
It was all right - I got to witness the star's
contact mike go on the fritz.
They do that, at inopportune moments.
A couple or three decades ago I was playing for
Anthony Newley, and suddenly there was this loud
noise that took out the PA system - his microphone
had actually exploded while he was holding it on
stage. He dropped it and made the sign of the cross
over it as it sputtered, smoked, and expired.
for when there was better stuff to cadge.
Probably. Hearts and livers are the prizes, if you're a cat.
I made duck fried rice for lunch today, garnished
with the heart, liver, and kidneys.
That sounds...ducky.
See yesterday's packet.
It's always 5 someplace.
And there's always day drinking.
Ah, you knew about that?
I have degenerate friends.
As do we all.
Do you take lessons, or give them?
What kind of question is that? ...
Rhetorical?
Tomato sauce is also really easy to make.
I've never been able to make mine taste right, probably because I'm
used
to the jarred stuff.
Add too much dried basil, some Romano
(the powdered kind that smells like feet,
only worse), and a tad of sugar.
Throw the oregano in the trash where it belongs?
Oregano tastes like varnish, not all that bad.
Generally fairly decent. It depends on the piece, and modern ones are mostly hallmarked anyway. I just pull my glasses down and read 'em.
I'll bet the Chinese are making alloys with
a proper specific gravity and stamping them
with fake marks.
There are some good fakes out there.
Figured. Where there is a good cheat to
be cheated, the Chinese will cheat them.
Had almond macaroons Thurday night - 6 of them.
So much for worrying about extra-sweetness.
Sometimes macaroons are required.
A friend asked me what baked good (she's a good
baker) I'd like for a celebration, and I said
macaroons, the almond kind, and she said, well,
you'll have to make them yourself, because I've
never done them (she's a cake, pie, bread expert
with a minor in chocolate-chip cookies).
Almond macaroons
categories: cookies, American
yield: 30
2 c blanched almonds
3/4 c granulated sugar
2 lg egg whites
1 ts almond extract
1 pn salt
confectioners' sugar for dusting
30 toasted almonds, opt
Preheat oven to 350F. Butter a baking sheet.
In a food processor pulse almonds with granulated
sugar until ground fine. Add egg white, almond
extract, and salt and pulse until combined. Roll
mixture into 30 1" balls and arrange 2" apart on
baking sheets. Slightly flatten balls and dust
lightly with confectioners' sugar. Gently press
1 almond into each cookie.
Bake macaroons in middle of oven 10 min, or until
pale golden. Alternatively, for a chewier texture,
turn off oven after 7 to 8 min and let sit for 2 to
3 min. Transfer macaroons to a rack and cool
completely. Macaroons keep 4 days in an airtight
container at room temperature.
Adapted from Gourmet, 6/1997
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