I'd heard that he had made what he considered a disadvantageous
agreement with one publisher, and fooled with his own opus numbers to
make it so that another publisher would be allowed to print something current instead of sending to the first....

I was unclear ... he might have cared about the
financial consequences (and who doesn't), but he
didn't care about the historical record.

Ok, I'll go along with that...

And it's not quite clear whose idea these
shenanigans were. Dvorak was a great composer
and a nice guy, but the aw shucksishness of
his reputation is a public relations fiction
- when he said he was just a country bandleader,
his modesty was disingenuous in the extreme -
he knew full well he was the greatest Czech
composer since Myslivicek at least and in the
same league as Brahms and Tchaikovsky.

Sounds accurate to me. :) Not that it's a bad thing to have amateur musicians.... :)

The movement was suborned by people with greater
ambitions than that (including friends of mine),
which led to a certain sag in musical integrity,
but now the Suzuki and other methods have
integrated into an uneasy amalgamation that
seems to do more good than harm.

There are good aspects of each of the different methods... I can see it possible to do more good than harm... :)

It's matured to the degree that no longer
does it turn out cute little robots, so that's
a good thing. My friend Laura, whom I've
described here, outgrew her Suzukiness and
became a pretty good musician.

+

proportion of sugars in a sweetener shouldn't be
a deal-breaker when it comes to survival.

I used to think that way... but it does appear that my system doesn't
do well with the HFCS, any more than it does with the artificial sweeteners, so I've been avoiding it more studiously than I used to...

What your system likes isn't necessarily the same
as what it can take. Perhaps HFCS is not a great
idea, but you're not going to die from it unless
there was something else seriously wrong.

Or it pushed something into becoming seriously wrong...

I can't think that way. There are all these
butterfly effect and for-want-of-a-nail
theories, but one could apply that to just
about anything.

They have these nifty things nowadays called
computers, which keep track of things far too
detailed and fussicky for human brains.

At least that's the theory.... ;)

Okay, they're supposed to be able to do so, and
I submit that by and large they can.

Ok.... as long as they are properly programmed, anyway...

Sure, but it's generally easy to see if the
machine isn't taking care of the silly little
details - harder with bigger things.

Evelyn Berezin, died last week.

Was she old...? (yeah, I know, what's old nowadays.... [g])

In her 90s I think. She also invented the
word processor.

Full of years, then... :) She left a good legacy... :)

For sure.

... Good food is very often, even most often, simple food.

Assuming the raw materials are good,
that's likely true.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Dry-Fried Shrimp with Ginger
Categories: Chinese, Seafood
Servings: 6

4 tb Peanut oil
2 lb Cleaned, unshelled shrimp
2 tb Minced garlic
1 ts Minced fresh ginger root
4 tb Coarsely chopped scallions
2 tb Chinese rice wine, or:
- Dry sherry
2 tb Light soy sauce
1/2 ts Dark soy sauce
1 pn Salt
1/4 c Chicken broth

HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry
the
shrimp quickly until they turn pink. Add the remaining ingredients.
Continue stirring until the shrimp are cooked (about 3 minutes).

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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