Yeah, exactly. You make allowances, sometimes
extreme ones, for the ones you care for.

Yes, but I was glad that I didn't have to cook in that kitchen all the
time. It did have a lot of storage space, including a separate pantry
and a separate butler's pantry. I could use some of that space. (G)

There is an interesting challenge in working
in unideal spaces, but I doubt that any of us
prefers to face that challenge more often than
necessary. Luckily, all the places I customarily
cook have at least adequate counter and prep
space; with Rosemary's it's mostly that what used
to be really convenient got compromised for a
dubious aesthetic.

I try to clean as I go or at least stack stuff in the sink until I

can > get it sorted into dishwasher (things go right in it then) and hand

wash.

It irritates me when people let things pile up.

I'll do a wash up during prep if I have the time. If not, I will do it
at the end so that when we're done eating, I've less of a pile of dirty dishes to deal with.

When I said thumbs up their bottoms I was
being rude but almost exactly accurate.
It's almost as though people totally lose
consciousness. Not watching what's going
on, not snacking, not even the slightly
less forgiveable sluicing down vast
quantities of alcohol. Just being on Mars.

dirty work doesn't et done at all. It's annoying
to cook and keep things tidy and note that everyone
else is just sitting there with their mouths open
and their thumbs up their butts.

I understand, have had that happen at times. One "perk" about cooking
for the VT team is that the other members do the after supper clean up.
But, again, it's usually not too bad as I've done the clean as I cook
thing.

Much better.

can I do to help? - get them to do the cleanup.
You know and I know that they want you to say
Oh, there's something just not right with this,
please taste it and fix it, but, hah, fat chance.

OTOH, there are those that will gladly do the clean up, saying that

they > are not good at tasting. Those are few and far between, but do exist.
And those are ones whose acquaintance I prize.

Agreed, very much so. I'm still helping with clean up, even with a bum knee--dried a lot of dishes for my MIL in the week we were in FL.

There's so much to be done beyond food prep - washing
and drying, putting away, keeping the dog out of the
dessert, and so on. I admit there are times when
someone has decided to put something away, but that
usually happens about three seconds before I need to
use it. Murphy, I suppose.

She never picked up on things from her husband? Did she not try or

did > he just prefer to do the cooking?
Didn't try, I think. As McCoy or whatever his
name was on Star Trek might have said, I'm a
doctor, not a chef.

I think that was the doctor. Then too, you don't want a chef trying to
be a doctor. (G)

Seems that some might do better than some of
the docs we've had.

conductor, who proudly served me a gray steak
that might as well have been boiled. Aagh. Then

GAG! No way to make a good impression. But, my parents would have

served > the same steak as very well done, not quite to the point of charcoal.
I still remember that 37 years later. A would-be
seduction gone bad, and fine with me. She was
rather attractive, though.

Water over the dam now. 37 years ago, Steve and I had been married for 6 years and had 2 kids. We were living on the coast of NC then.

Yeah. About 5 years ago we saw each other at
a concert and were happy about that but not
too too happy, I think, the memories of
that steak perhaps.

there was the blintz lady. And the one who
served me baked squash for dinner, which might
have worked, until I stepped in her dog's poop in
the dining room. Which had been there a week. Oh,
the joys of being a single nonabusive nongay male.

You could write a book about it?

I could write a book about a bunch of things. Too
lazy, though, but if I ever get around to it, beware.

Naming names can be dangerous.

Depends on the purpose whether the danger is
worthwhile.

Carrot cake
categories: sweet, simple
yield: 1

1/2 c oil
2 c sugar (less to taste)
3 eggs
2 c flour
2 ts cinnamon
2 ts baking soda
2 ts vanilla
1 ts sa;t
2 c grated raw carrots
1 c chopped nuts and/or
- black raisins
1 lg cn crushed pineapple, drained
- juice reserved
h - frosting
8 oz cream cheese
4 oz butter
1 lb confectioners' sugar
2 ts vanilla
2 oz juice from pineapple (or as needed)

Mi all cake ingredients in a large bowl until
well blended. Bake at 350F for 1 hr. Cool
well before frosting.

Beat together frosting ingredients, adding
pineapple juice to achieve desired consistency.

Gail Perrin
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Yeah, exactly. You make allowances, sometimes
extreme ones, for the ones you care for.

Yes, but I was glad that I didn't have to cook in that kitchen all

the > time. It did have a lot of storage space, including a separate pantry > and a separate butler's pantry. I could use some of that
space. (G)

There is an interesting challenge in working
in unideal spaces, but I doubt that any of us
prefers to face that challenge more often than
necessary. Luckily, all the places I customarily

No, nothing like your home kitchen.

cook have at least adequate counter and prep
space; with Rosemary's it's mostly that what used
to be really convenient got compromised for a
dubious aesthetic.

Sigh! but, at least you're not cooking there full time.

It irritates me when people let things pile up.

I'll do a wash up during prep if I have the time. If not, I will do

it > at the end so that when we're done eating, I've less of a pile of dirty > dishes to deal with.

When I said thumbs up their bottoms I was
being rude but almost exactly accurate.
It's almost as though people totally lose
consciousness. Not watching what's going
on, not snacking, not even the slightly
less forgiveable sluicing down vast
quantities of alcohol. Just being on Mars.

Spaced out, in more ways than one. I'd rather be doing something to
help, if I can. There are times I'll offer, but be turned down--but at
least I did offer to help.

dirty work doesn't et done at all. It's annoying
to cook and keep things tidy and note that everyone
else is just sitting there with their mouths open
and their thumbs up their butts.

I understand, have had that happen at times. One "perk" about

cooking > for the VT team is that the other members do the after
supper clean up. > But, again, it's usually not too bad as I've done
the clean as I cook > thing.

Much better.

Very much so. the first year we went, we'd brought some of our own
things (crock pot, rice cooker, etc) as we were heading up to Boyd Pond afterward. Also didn't know what the kitchen in VT had/didn't have so
wanted to have what I knew I needed for cooking. I did do a bit extra
clean up that year, to make sure my stuff didn't get mixed in with the
church kitchen's stuff. Subsequent trips to VT I've relied more (but not totally on) the church kitchen's stuff, using some of mine for specific
tasks.

OTOH, there are those that will gladly do the clean up,

saying that > ML> they > are not good at tasting. Those are few and
far between, but do > ML> exist.

And those are ones whose acquaintance I prize.

Agreed, very much so. I'm still helping with clean up, even with a

bum > knee--dried a lot of dishes for my MIL in the week we were in
FL.

There's so much to be done beyond food prep - washing
and drying, putting away, keeping the dog out of the
dessert, and so on. I admit there are times when

The last one can be the hardest to pull off. (G) But, yes, there are a
number of non cooking jobs that always need doing. Setting the table is
one that I appreciate help with, especially for the "Dinner is served
NOW!" meals. If I don't get the table set before I start cooking, dinner
may cool off while I'm taking care of incidentals.

someone has decided to put something away, but that
usually happens about three seconds before I need to
use it. Murphy, I suppose.

Must be so. (G)

She never picked up on things from her husband? Did she not

try or > ML> did > he just prefer to do the cooking?

Didn't try, I think. As McCoy or whatever his
name was on Star Trek might have said, I'm a
doctor, not a chef.

I think that was the doctor. Then too, you don't want a chef trying

to > be a doctor. (G)

Seems that some might do better than some of
the docs we've had.

That's a strong possibility.

conductor, who proudly served me a gray steak
that might as well have been boiled. Aagh. Then

GAG! No way to make a good impression. But, my parents would

have > ML> served > the same steak as very well done, not quite to
the point of > ML> charcoal.

I still remember that 37 years later. A would-be
seduction gone bad, and fine with me. She was
rather attractive, though.

Water over the dam now. 37 years ago, Steve and I had been married

for 6 > years and had 2 kids. We were living on the coast of NC then.

Yeah. About 5 years ago we saw each other at
a concert and were happy about that but not
too too happy, I think, the memories of
that steak perhaps.

You were very polite with each other, I presume. (G)

the dining room. Which had been there a week. Oh,
the joys of being a single nonabusive nongay male.

You could write a book about it?

I could write a book about a bunch of things. Too
lazy, though, but if I ever get around to it, beware.

Naming names can be dangerous.

Depends on the purpose whether the danger is
worthwhile.

Somehow I don't think you would deliberately be malicious but there's
the possibility of being somewhat dangerous.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
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