Better for everyone except the labor itself.

Perhaps.

There are many voluntary underachievers, but the
voluntarily underpaid are few and far between.

Generally, although it does happen....

Yes, there are monasteries and other
nonprofit organizations. I wish more of
the rest of the world operated according to
this paradigm, but, well, it doesn't.

Life gets in the way of second life.

Very much so... About caught up again, though... ;)

Hurrah, hurrah, hurray.

Don't cheer too soon... slipping again, though maybe not too badly... ;)

Write if you get work. Or even if you don't.

Easier to write here when I don't have too much work... ;) Might be
close to catching up again.... as long as nothing more jumps in... ;)

What's your prospect for being too busy
in the next month or so?

Those who can do, they do; those who can't, they
make the rules. And those who can't teach teach
teachers.

And/or write the textbooks....

I was hanging around with this violist whose
dad was a renowned teacher and also textbook
writer, so the jibe doesn't necessarily find
its way home.

Interestingly, the viola players I've dealt with
lately have tended to define themselves by their
illustrious associations, sometimes shamelessly
name-dropping, sometimes shamefully. Yesterday's
was going on and on about her travels, a risky
topic around my circuit. So she asked my friend
Helen if she'd ever been to Italy. The conversation
developed amusingly from there (Helen jad been the
featured lecturer at La Scala last November). The
poor woman retreated to Istanbul, where she started
chattering about a restaurant where they serve
recipes from the Sultan's kitchen, which is in my
wheelhouse (I slightly meanly blabbed back about
the menu, the wine list, and the service -
fortuitously, a friend of mine had invited me to
his 40th birthday at that very place). And down
it went from there; she was happy to retire from
the premises shortly thereafter.

Those were painful days anyhow. Speaking of which,
it seems the girl in question might have been a
(physically) beautiful blonde nicknamed The Golden Ruel
(you can guess what her last name was); she didn't
much like me, or any man it seems, but was willing to
accept the occasional free movie or concert or meal.

Something for her effort, I guess... :)

But we didn't get anything from ours, either
self-validation or any kind of other satisfaction.
The only men who had any success with her were
ones who reinforced her rather low opinions about
our gender.

P.S. As she was actually kind of anger-driven (one
can speculate a thousand ways of why), I also called
her The Golden Mean.

Appropriate... :)

I thought so. And at that I'll draw a discreet
veil, because I've given enough clues to identify
the principal players to anyone who could research
Cambridge in the early 1970s.

I'll see you down the hall from me in the
memory unit.

At least we'll be in good company... ;)

So what was that all about again?

Something about Lilli's, and some candy she made.... and whether the
half batch remaining would still be good and/or what it would have
become.... :) I did take a look back into my saved messages, and it was peanut butter toffee or more like caramels with peanuts or something...
As I'd hoped, we still had enough of the thread to be somewhat of a
reminder at least as to what to look for... (G)

Yes. The question was whether the sticky mess
that was intended to be peanut brittle had
somehow miraculously dried out and become the
proper thing, and the answer is: yes.

... How can you eat one of God's own creatures? With mustard and

onions!

Butter and pepper.

That would work, too... along with maybe a bit of ginger... ;)

Maybe. I prefer clean flavors, and ginger
almost qualifies.

Especially if not overdone... :)

To me ginger has always been an accent food,
unlike garlic, which might as well be the
main ingredient.

True... Grandmother could have been a teacher, too, though she wasn't, officially.... :)

But imparted lots of knowledge to lots of people.

Yes, she did. I learned my early lessons in French, particularly some
French songs (like Sur le Pont) from her.... :) Complete with a proper accent... ;)

But who's this Lonny Danza guy?

Some of the modernism was rather dull music, for all the inaccessibility of it... ;)

There's a point at which my ears say Enough,
but there are others who continue to apparently
enjoy and understand well beyond my capacity. We
like to imagine that anything we don't appreciate
is charlatanry, but that's doubtful.

As in most things, there's different strokes for different folks...

It's hard to recognize sometimes that
someone else's strokes might (unlikely, but
possible) be as legitimate as one's own.

---------- Recipe via Meal-Master (tm) v8.00

Title: Pice Bach (welsh Cakes) Welsh
Categories: Cakes
Yield: 8 servings

1 lb Plain flour 6 oz Caster sugar
1 ts Baking powder 4 oz Currants
1 ts Mixed spice 2 Eggs
4 oz Margarine Milk
4 oz Lard

SIft the flour, baking powder, and mixed spice; rub in the margerine and
lard; add the sugar, currants and beaten egg. Mix in Milk to make a
stiff
dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot
griddle
until golden brown, after about 4 minutes on each side. British Cookery
(BTA/BFPC)

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