That's pretty much the same across the board... :)

The best most of us can hope for. It's
said that even if you're very rich or
have vast resources to draw from, there
are still plenty of things to endure.

Probably a different plane of existence, but I'm sure that even vast resources or riches don't predicate contentment.... :)

Not contentment, as we've seen, but the
opportunity to relax, wherefrom contentment
would be possible.

Sometimes when only some of them are lost,
the objectionableness is lost as well.

A good thing to lose.... :)

Generally, though accuracy of recollection
has its value as well.

True.

And perhaps more - habitual filing off of
edges courts the danger that one will
underestimate the potential for problems in
the future.

Half a steak and half a potato for every
lunch and every dinner; bacon and eggs and
either toast or hash browns to start each
day; rinse and repeat until doomsday, that
would suit her fine. The occasional salad
or chocolate or ice cream for a healthful
supplement.

Hmm... that does sound like it would become quite boring....

Not for some, including her. Not for me, either,
though I'd go easy on the potatoes.

And perhaps you've been more closely associated with opera, from the pit.... ;)

That should improve my suspension of disbelief,
if anything!

Maybe.... it would give practice in ignoring the unbelievable aspects, I suppose.... I was thinking more that the aggregate would just end up
being too unbelievable, so make one less likely to try to find sense
making in the stories such as they aren't... ;)

Perhaps. Nestling in amid the instruments puts
one in a comfy spot where one just doesn't care
about that stuff, not that I'm inclined to give
much credence to what's above in any case.

... Human beings do not eat nutrients, they eat food.

There were those among the futurists of last
century who claimed that we would be getting
most of our nutrients from pills and supplements
by now. Come to think of it, a lot of people
are living on smoothies and yogurt, so that
may not be that far off from the truth.

For some people, anyway, I guess.... Still not what the futurists were foreseeing, though... :)

I haven't read any of the Italian prefascist
avant-gardes lately so don't fully recall what
they were looking forward to. The American
scientifiction people were all over the map and
mostly without a coherent vision (and certainly
nowhere near a unified one).

+

severe pain. Now she's back and sent an
e-mail touting good news, but the good
news was that she has been approved for
all kinds of physical therapy.

Ouch, but good on the PT.... hopefully that will be of value...

We shall see. I'm going to be with her for
her first appointments.

Probably a good thing... :)

Starting today. Whoop-di-do, what fun.

More or less - her skin problem and her eye
problem seem to have resolved; now there's
just some roomatiz and the anxiety of seeing
her friends and colleagues going down the tubes
at an increasing rate.

An increasing risk, the longer we live...

True enough.

Ok... I'm overdue on checking up on Fords.... will try to get to that sometime soon....

Please do, speaking of aging.

Exactly. Haven't yet... maybe later tonight...

And the counter to that is probably that that's what tenure's for.... I suppose one could pray for an early retirement to occur.... :)

Bad match plus tenure equals a really
bad match. I've seen those. They take it
out on their students.

Often.

And as with my conversation with Ruth about bad
doctors, often, frequently, only once.

Advice: get a good knife sharpener. I still
like the Chef's Choice.

And where would one get that...?

Any old appliance store, I'd think.

Never having been a real bird or a real
child, I can't speak from their points of
view, but to me fruit are decidedly
different from in my younger years.

True... and not for the better...

Seldom if ever for the better.

Crisp-fried noodles (mee krob)
categories: Thai, pasta, main
servings: 6 to 8

2 bn Thai rice vermicelli (8 oz)
vegetable oil for deep frying
1 lg onion, finely chopped
5 cloves garlic, finely chopped
1/2 lb pork fillet, sliced and cut into 1" pieces
1 chicken breast, sliced, cut into 1" pieces
6 dried Chinese black mushrooms, soaked, sliced thin
2 sm fresh green chilies, seeded and sliced thin
3 Tb soy sauce
2 limes, juice of
2 Tb rice vinegar
4 Tb granulated sugar, white or brown
3 Tb fish sauce (nam pla)
3 Tb small shrimp, cooked or raw
4 eggs, beaten
1 c bean sprouts
6 scallions, finely chopped
4 Tb fresh coriander, chopped
2 scallions, cut for decoration
crabmeat, diced bean curd, dried shrimp (opt)

Tear the noodles into handful bunches, working in a
large shopping bag. This will contain the noodles
and keep them from decorating your kitchen. Set
aside the torn noodles and save the bag.

Heat the oil in a very large wok and fry the
noodles in small individual bunches until they puff
up. Do in about six batches. Oil must be very hot or
noodles will be tough. Turn noodles and briefly fry on
the other side. Noodles should be crisp and pale gold.
Repeat the frying with each bunch and drain them in
the paper bag lined with paper towels. Continue until
all the noodles are cooked and drained and set aside.

Pour off oil, leaving approximately 6 Tb in the wok.
Lightly fry onions and garlic until pale golden. Add
the pork and cook it through. Add chicken and fry 3 min.
Add the mushrooms and chilies. Reduce heat.

In a separate bowl mix the soy sauce, lime juice,
vinegar, sugar and fish sauce. Add this mixture to
the wok and simmer until liquid has reduced by
half and is becoming syrupy. Add shrimp and cook 1 min.
Make a hole in the center of the ingredients and pour
in the beaten eggs. Let the eggs set and then stir to
distribute. Add the bean sprouts and drained noodles,
turning and tossing lightly to coat with the sauce and
allow the meats to mix. Do not allow the noodles to
break up too much - they are very brittle. Heat through.

Transfer to a serving platter and sprinkle with chopped
green onions and coriander. Decorate with cut scallions.

NY Times 5/20/81 after Jennifer Brennan
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