I've never been a Piano Guys person. Nor, if it
They were entertaining, much more so than I'd originally thought. They commented that they really didn't take off as an act until they added
the cello player. He did add a lot to it.
It was my impression that the cello player had
always been part of the act. Maybe not. I can't
see the piano player by himself as much of a draw.
came to that, a Blue Man person. Both amusing
and talented, but nothing to particularly ooh and
Depends on what you're looking for in a performance.
My standards are perhaps on the strict side.
We saw the follow up (knock off?) of that called Pandemonium down in
Raleigh. Steve was a bit skeptical----until the show started. Then he
really enjoyed it. Had good seats (smaller theater) than shows at DPAC
so we could see the stage better.
I'm unfamiliar with that group. Where is it based?
Or, that their cooking was done more in a pot, over a fire. That
again, > was frugality, I guess. (G)
Lots of French cuisine is done in a pot over a fire.
Just not boiled to within an inch of too mushy.
[see below]
Paid off house, chocolate...........
Alcohol, chocolate ... .
Visiting kids/grand kids, chocolate...........
Sex, drugs, rock 'n' roll, chocolate ... .
You have the expert's view on that one.
Not fully expert but...........I also own a Brother sewing and
embroidery machines, a Pfaff, a Janome, a Juki, all sewing machines & a
Baby Lock serger. They all have their uses....................
I can't cast any stones, having a
multiplicity of instruments (not all
available at the same time any more, due to
my current lifestyle).
house. My brother is just trying to cover himself in case my sisters
or > I, in years to come, ask "what about XYZ that was in the house?". It's doubtful that I'd do that.
No, but his thinking is that he's trying to be fair. I can see that but
some of the stuff (e.g.--cake topper from the cake made to celebrate Mom
and Dad's 50th anniversary)............Mom and Dad were married for 64
years before she passed away, then Dad lived 3 years beyond that. Who
would want a 67 year old, battered up piece of plastic and paper meant
to be used, then discarded? We all said "no" on that so it hit the trash
can, where it should have been put, years ago.
There is such a thing as sentiment. I admit
that there is such a thing as too much of it.
Someone needs to design a super sturdy keyboard. (G)
I have thought more than once about the Toughbooks,
but they're all too heavy for my lifestyle.
May have to go with something similar tho. We're probably going to
abandon the tablet as it never lived up to the potential we thought it
should have. My Inspirion is much more versatile.
For a while I had to use a friend's iPad and
found I could do most things that didn't
require substantial user input, but typing
on either the virtual keyboard or on the
attached appliance was a pain.
That cuts both ways and can serve to foster credulity
rather than shield people from it. For some reason there
has been periodic resurgence of interest in the story of
Gregor MacGregor of Poyais, who concocted one of the
largest con jobs in history about 200 years ago. Perhaps
it's a resonance with some current events in Central and
South America, who knows; anyhow, the Internet would bave
brought the scheme down in a jiffy, or one hopes. Of
course, the Internet cuts both ways too.
One never knows. We can surmise, in retrospect, but never know for sure
as we were not present at the given time.
Title: Pot Au Feu of Salmon
I've made a beef Pot Au Feu that's pretty good--we call it a "fancy
French Beef Stew". (G)
As with much French cooking, it's not beyond
most people's fanciness (or capability) level.
---------- Recipe via Meal-Master (tm) v8.01
Title: Cassoulet
Categories: Soups/stews, French
Yield: 6 servings
1 lb White navy beans 1/4 lb Slab of bacon
1 sm Duck - cut into 3/4-in cubes
- cut into 8 serving pieces 2 tb Minced garlic
1/2 lb Pork stew meat 1/2 lb Spicy pork sausage
1/2 lb Lamb stew meat 4 c Water
2 md Onions; diced Salt as desired
-------------------------SPICED TIED IN
CHEESECLOTH-------------------------
12 Black peppercorns 4 Bay leaves
2 Sprigs thyme 1 sm Sprig rosemary
PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a
heavy pot on the stove over medium heat and cook the duck pieces on both
sides to render some of the fat. This takes about 15 minutes total.
Remove
the duck and set aside. Increase heat to high and add the pork. Brown
well,
remove from the pot and set aside. Brown the lamb. Remove and set aside.
Preheat oven to 300F. Pour off and discard most of the fat, leaving just
about 3 tablespoons in the pot. Lower heat to medium and add the onions.
Cook, stirring, until onions soften, about 7 minutes. Add drained beans,
bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups
water, cover and place in the oven for 2 hours. Add the sausages and salt
as desired. Replace in the oven another hour. Remove herbs in
cheesecloth.
When it's time to serve dinner, place the casserole on the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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