Not being a fan of tributes, that kind of thing
isn't for me, but if it encourages others to do
good things, all the better. Same with a lot of
customs, birthday parties among them.
Some things are worth it, others not so. We pick and choose carefully
where we want our money to go to--a group can sound good but if it
spends too much for overhead or isn't a recognisable charity.......our
money doesn't go there.
I'm not sure about how this train of thought has
veered, but the newer direction is one I don't
mind. I recommend searching Charity Navigator
or CharityWatch for insights into the financial
dealings nonprofits that anyone is interested in
donating to. Both rate charities on financial
transparency and responsibility and appear to me
to be pretty politically neutral. Charity Navigator
is much easier to use, CharityWatch requiring
membership to get substantive information about
agencies outside the top and bottom-rated ones.
probably would have respected my point of view and not done
something > risky. Other one would have respected my point of
view but > ML> tried the
risky endevour.
But properly weighing the risks, no doubt.
Hopefully doing so. More likely now than at an earlier age.
It's not up to us in the final analysis.
No, we all make our own decisions, good or bad.
I'm firmly of the opinion that outside
observers have a hard time assessing what's good
or bad for the actor and shouldn't rush to
judgment (except in egregious circumstances).
I knew about Chef and the Farmer but had not known
anything about its chef. Perhaps an investigation
is in order next time I am near a working TV
(probably at Lilli's in July).
Very much so from what I understand. We've yet to get over to the
restaurant but maybe one of these days.........................
Give a report, please, when you do go.
And in October they'll come up with another reason why it didn't
happen.
And so it will continue as long as there are
people willing to generate income by clicking
on their sites.
A waste of time and money as far as I'm concerned.
I agree, but clearly there are those who don't.
Then there are the ones with Hebrew letters and the
ones with menorahs and the ones inside stars of David.
It's said that if you pose a question to two rabbis,
you get three opinions. The proliferation of Kosher
certifications points to such a situation.
I've heard that about 2 rabbis/3 answers. There are so many ins and outs
to the rules of Kosher certification that it must be a full time job
keeping track of it all.
Market Basket, the grocery chain which we have
mentioned here, uses a local Worcester MA-based
certifier with a pretty elaborate insignia. I'm
pretty sure the criteria for all the agencies are
the same or at least compatible, but it's a
peculiar choice, maybe a buy local sort of thing.
In my opinion it should be drawn early and
definitively.
Quite so, cute isn't so after the first time.
To me, as I'm showing my puritanical side today,
it never is cute - the question is how long it
should or can be tolerated.
Some things are cute, a kid playing with food/separating it out like
that isn't one of them.
To me it bespeaks a mental peculiarity (not
necessarily an "illness") that is likely to be
inconvenient in real life and might well be
nipped in the bud. The degree of nipping of
course is up to the guardian.
Pine nut-crusted almond macaroons
categories: sweet
yield: 24
12 oz blanched slivered almonds
1 1/2 c granulated sugar
6 lg egg whites , separated
1 ts almond extract
10 oz pine nuts
Set racks in upper-middle and lower-middle levels of
oven and heat oven to 325F. Line two large cookie
sheets with parchment paper.
Place 1/3 c plus 1 Tb egg whites in a small bowl.
Place remaining in second bowl and beat lightly, set
aside for dipping. Turn almonds into food processor
fitted with the metal chopping blade; process 1 min.
Add sugar; process 15 sec longer. Add first bowl of
egg whites and extract; process until the paste wads
around blade. Scrape sides and corners of workbowl
with spatula; process until stiff but cohesive,
malleable paste (similar in consistency to marzipan
or pasta dough) forms, about 5 sec longer. If mixture
is crumbly or dry, turn machine back on and add water
by drops through feeder tube until proper consistency
is reached.
Allowing scant 2 Tb of paste for each macaroon, form
a dozen cookies upon each paper-lined sheet. Roll
into 1" balls between your palms . (Rinse and dry
your hands if they become too sticky.) Dip each ball
into beaten egg white, then roll in pine nuts,
lightly pressing with fingertips. Transfer cookies
to parchment-lined baking sheet and flatten slightly
with fingers, making 1"-wide buttons.
Bake macaroons, switching cookie sheet positions
midway through baking, until golden brown, 20 to
25 min. If overbaked, macaroons will dry out rather
quickly when stored. Leave macaroons on papers until
completely cooled or else they may tear. Can be
stored in an airtight container for at least 4 days
or frozen up to 1 month.
Kathy Tuan-MacLean
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