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.
Sadly true.... but it happens, not just in organized groups, but also
by some indivduals.... my friend Deb (my retired massage therapist that
now is in BC) was one of those, and by choice...
Well, there are those of us for whom
profit was not the main motivator.
What's your prospect for being too busy
in the next month or so?
I never know for sure.... ;0 Currently it doesn't look too bad... but
there are factors I can't control that always lurk....
One doesn't ask you to provide certainties,
as there aren't any of those.
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.
Not with him, anyway.... We did, in fact, have a math teacher at RIT
that personified that, though... and his textbook wasn't all that great either...
Ugh - I wonder if a different profession
might have been a good idea (sort of like
certain doctors we've been talking about).
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.
Poor soul.... sorta... Didn't know the company she was keeping... :)
I wonder if she learned anything long term from that experience...
Not sure. I played at chamber music parties with
her maybe thirty or forty years ago, and I didn't
care for her too much then. She was big for her
britches and regularly used her substantially acid
tongue on her bumbling husband, within earshot. I
mean, he couldn't count, but he was a mathematician.
It was doing the correction by way of public
humiliation didn't suit me well. But we lost a
viola player to injury, so she stepped in, so I
guess I should be thankful for that.
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.
Another poor soul.... impoverished, even....
Didn't get close enough to her to figure out
why she was that way. I can kinda guess.
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.
So even more tasty later... :)
About the same in tastiness, just more normal.
To me ginger has always been an accent food,
unlike garlic, which might as well be the
main ingredient.
I rather like either one being used as a vegetable rather than a
seasoning... ;) One of the dishes at Coco Garden uses sliced ginger as
a vegetable, the ginger and scallions [fish, pork, whatever]... very
nicely done, too... :)
If you can get young enough ginger so it
isn't all woody and terrible, go for it.
French songs (like Sur le Pont) from her.... :) Complete with a proper accent... ;)
But who's this Lonny Danza guy?
There they dance, all around.... ;)
And where's Jurrond that they're going to?
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.
It can take some wrapping one's brain around, true... ;)
I am often tempted to attribute others'
different strokes to strokes.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hurry Up Cake
Categories: Cakes, use butter instead
Servings: 1
2 c Cake flour; sifted
1 c Milk
1 ts Vanilla
1 1/4 c Sugar
3 1/2 ts Baking powder
1/4 ts Lemon extract
1 ts Salt
3 Egg whites; unbeaten
1/2 c Crisco shortening
Sift flour, sugar, baking powder and salt into mixing bowl of electric
mixer. Add shortening. Add 2/3 cup of the milk and the flavoring. Beat
until perfectly smooth (about 100 strokes by hand or 2 minutes on medium
speed with electric mixer). Add unbeaten egg whites and remaining milk.
Beat until well blended or for same period of time or strokes as given
above. Pour into 2 greased and floured 8" round cake pans. Bake 25 to 30
minutes @ 350degrees.
MMMMM
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