Swiss francs are still good, and they're now
worth a buck (they were probably closer to
half that last time you blew through there).
Rappen are no longer legal tender but in
Interesting--what do they use for amounts of less than one franc?
The 10c is the smallest common coin, but the
5c is still legal tender. Anything smaller
than 5 is not worth the metal it's stamped on.
The rappen, for example, ended up containing
2 to 3c worth of copper or whatever it was and
ended up costing the mint 5c to manufacture,
hence its demonetization a few years ago.
sufficient quantity can be changed at banks
for other currency. These are all perfect
candidates for UNICEF.
Or a kid's coin collection.
I wouldn't burden a kid with that!
Yes, and the first few years we were married, we had no washer and dryer
so it made a lot more sense to use paper. My grandparents used to use
cloth napkins--don't know but what there might still be some silver
napkin rings squirreled away in one of the boxes of stuff my brother has
to go thru.
Again, if you have the option, you weigh the
costs of soap and water and labor against the
killing of trees. Or you can just not be a
messy eater.
even for cold. I;m distrustful of Nalgene,
though, as I'm sure that it will be proven
to be carcinogenic, a worse problem than
lead or cholesterol or anything like that.
Hopefully long after we're gone.
I speculate that that's what killed my sister.
Interesting, I presume you've got some dots connected but not enough to
give you the full picture?
At the time some plastics were being implicated
in cancer, and that wasn't one of them, but I
figure that with the improvement in assay
techniques, the studies exonerating it will be
discredited eventually. Though there should
probably not be a ban on plastics, we really
should start being more mindful about usin them.
I wouldn't ever have bothered unless the
thing hung from shreds from my shoulders.
Anyway, I still do a few concerts - though
have recently been given the opportunity to
"voluntarily" retire from one of my groups.
Will you? Or will you stick around, making music for years to come?
Who knows. In this group I've decided to demote
myself to either assistant concertmaster or
principal second on a trial basis.
True, but it's nice to know that there is (and I took) an option to break out of the same old, same old.
I love the same old same old and also love
the new and exciting. I really do have it in
me to be a world-class life-lover. Someone
recently pointed out that for a person who
likes food, it's weird for me to be able to
eat the same thing for days or weeks on end;
my response being, yes, just so long as it
tastes good, why not.
And when it ceases to taste good, you will stop eating it, move on to something else. (G)
Usually things don't cease to taste good for a
long time, decades maybe. I'm not one of those
fickle eaters.
They have distinctly different tastes to me; I don't buy chocolate
mint > flavored toothpaste, nor do I make/buy fudge with all the chemicals that > toothpaste has.
Just because smelly cheese tastes like
feet doesn't mean that it is feet.
No, but mint in toothpaste is a different taste than mint in fudge.
Limburger pizza
Since Steve won't let Limburger into the house, I'll have to pass on
this recipe. (G)
Oh, and your heart is surely broken.
I can cook that way, just not eat that way.
Depends on the alternatives for me. If coconut, coffee or peanut butter
are involved with the other food(s), I'll go vegetarian. If not, I'll consider my options, decide what I'm more hungry for and go from there.
Old spoiled reindeer with the hair insufficiently
scraped off is kind of my line in the sand.
So I made another try at the Flammekueche, but
Bonnie's granddaughter was coming to town, so
I baked bread instead. Another delay, hurrah.
What kind of bread did you bake?
It was a dough designed for Flammekuechen, so
essentially a Wonderlike white bread with milk
in it (still trying to get rid of that gallon).
Nasty stuff, if I may say so myself. People
liked it. Unduplicatable but approximatable.
This is pretty close.
Easy white bread (no egg)
categories: starch
yield: 1 loaf
2 c flour
2 ts (1 pk) instant yeast
1 Tb sugar
1 ts salt
1 c milk
2 Tb oil (or butter)
additional flour as needed (1/2 c)
Combine flour, yeast, sugar and salt in a
large mixing bowl.
Warm the milk and oil together to 120 to 130F.
Add milk/oil to flour mixture and beat with
electric mixer on high for 2 min.
On low speed slowly add enough flour (about
1/2 c) until dough forms a soft mass. Place
dough on floured surface and knead 50 turns.
Cover and let rest 10 min.
Shape dough into a loaf and place in a greased
loaf pan. Cover and let rise in a warm spot for
1 hr, until it's 1" taller than the pan.
Preheat oven to 375F and bake for 25 min. After
the first 15 min, I cover the top of the loaf
with a foil tent to prevent overbrowning. Bread
is done when the internal temperature is 190F.
jennycancook.com
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