There are those who do things better on the fly.
One can sit and second guess oneself until the
cows come home, and that isn't a good thing either.
Guess it all depends on the person.
That's my impression.
Those that think/do best "on the fly" do better with something like
"Chopped" or "Iron Chef" or similar (non tv) formats, whether it be
cooking or something other. Those that have to stop and plan every step before execution have their strengths, but not in "off the cuff"
projects.
Those who have to stop and plan might do well in
a test kitchen but not in a restaurant unless it
is one of those limited menu places. The on the
flyers are better in a serving kitchen, where there
is no time to waste.
We'll have to check it out - I wasn't planning on
Germany until next winter, when Gluehwein will seem
more appropriate, but a friend is starring in an
opera in Weimar in April, so that might be interesting
to go to.
Sounds interesting, especially if you can visit some of the historic
areas of the former East Germany while over there. Also, try a spaghetti
eis. (G)
I've already seen Leipzig and been through Chemnitz.
There are a number of historic cities near Weimar,
and visiting them would depend on public transport
and how long we'd stay there. Spaghetti-eis remains
unlikely. But as it turns out (edited to say and a
little sorry too) I have to be in California for
tests instead - going to try to make it to Germany
but probably not at that time unless they suddenly
decide to bring back the Concorde.
Not that often but Steve just ordered some of my favorite tea
(Good > ML> > Earth Original, Sweet and Spicy) the other day. It's
very hit/miss > ML> > finding it in stores so this will keep me happy for a while. (G) > ML> Happy is good.
Very much so. (G)
It's in the pantry now, will enjoy the first cup later. The boxes used
to have 20 bags, just noticed that they're now 18 count. No inflation,
mind you.
A substantial difference.
What movies? Last one we saw in the theater, IIRC, was
"Voyage of > ML> the > Dawn Treader". Steve did see a Star Wars one also but I took a > ML> pass, not > interested in them.
She pointed me to a list, of which the only one
I recognized was A Room with a View, which was
perhaps the worst movie I ever saw.
Not aa movie that we've seen so I can't comment on it.
People told me it was so wonderful, blah blah,
but it turned out to be a real snoozer, to me
at least.
Couldn't prove it by me. (G0
My admonition is merely don't fall in.
I'll try not to, got enough other stuff on my plate to worry over
how > close to thin ice I'm getting.
That's creditable. Worrying about it is a
waste of time, though.
Yes, and I don't need that sort of time waster.
Everyone needs a time waster now and again. You
just pick your preferred ones.
No, not really of interest for me. It was a night of celebration as
I'd > had my last treatment earlier that day.
A bunch of cellos would make the occasion
even more festive.
Probably so; they did mostly other stuff but encored with several
Christmas pieces. Some of the numbers use a toy piano so they had a bit
of a comedy with that. They were at DPAC in December for one night but
we didn't go, had other plans by the time I found out about it.
The thing is that adding live music runs less
than 200 a player per concert, so a few grand, so
maybe adding $1 or 2 per ticket for a big show..
although I used to play for a theater that alternated
real and canned accompaniments for its productions,
and when we left after the performances, people
would come up to us and say how glad they were to
see live musicians for a change.
I'd rather see real than hear canned myself.
The question for the theaters is how many think
like you and how much more they'd have to charge
for tickets to attract enough of you to make it
worthwhile.
True, the cost of real music is so much more--but the sound is so much
better also.
See above. The question is how much people care,
not just whether they do.
A proper box will have carefully chosen ingredients
that harmonize. Premade sushi is mostly a bad idea
so doesn't harmonize with anything.
It should, but sometimes you half wonder how they choose what goes
into > it.
The cynic in me says whatever's left over
from the fish counter. The epicure in me says
there shouldn't ever be such a thing.
So the buyer has to be careful how much is bought, of fresh fish or
other fresh ingredients. It's a careful balance between buying too much
and too little.
Reputable places either buy too little or
factor in for spoilage. Less reputable ones
smear horseradish all over the dubious stuff.
Title: Cannellini Beans with Italian Sausage
Depends on the pasta--maybe something like shells but not spaghetti,
would work.
I never liked maccheroni with beans.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Minestrone Semplice - Plain Minestrone
Categories: Soups, Italian
Servings: 6
1/2 lb Ditalini
1 Onion
2 ts Olive oil
2 c Cut string beans
1 tb Chopped parsley
2 oz Grated Parmesan Cheese
3 tb Butter
3 Stalks celery, diced
2 lg Potatoes
1 c Fresh peas
Serves: 6
Cook onion in oil and butter about 3 minutes or until slightly brown. Add
celery, potatoes, cook for 10 minutes in covered pot. Add 3 quarts
boiling
water; cook 15 minutes more. Add string beans, peas, ditalini, salt and
pepper; cover and cook slowly another 20 minutes. Serve hot garnished
with
parsley and cheese.
From: The art of Italian Cooking Circa 1948 (typed by unknown)
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)