Another recurring theme revisited: our current situation
is not the be-all and end-all of wisdom on the planet,
and medicine is always in a state of flux and (one hopes) self-improvement. The experts in all fields are to be
viewed in the context of current knowledge in their
professions.

Especially as more is continually being discovered...

Which is most of the point.

I don't think there are any exceptions to this (i.e.,
timeless truths). Modern medicine is a product of the
last couple centuries only and has a long way to go.

Not that there aren't still some good solid aspects from the medicine of bygone years... as well the the repudiated ones... :)

I'm not saying it's discredited the way a lot
of the alternative practitioners like to think
but just that it has a long way to go.

For sure. The complicating factor for me is
a possible house sale in which I may want
to be involved. Or not, there now being a
perfectly good lawyer dealing with it.

What's the timeframe on that...?

Don't know. The guy said 60-90 days post-contract,
and who knows about how the property is being priced
relative to the market.

Do you have any idea yet what your brother plans to do when the house is sold....?

The lawyer made a gentle suggestion that he
should find a place to live, and my brother
didn't seem to fazed by that notion.

My May board meeting has settled on the 26th... I should have a better idea about my September/October after that...

Let us know; I hope your date is compatible with
those I suggested.

I will... also, now that dates have been floated, I can try to get the
board to avoid them... :)

Excellent, except that your first preference
was not on the Hafflys' list at all. Both of
your second choice was 9/7-9, so things are
leaning in that direction.

Is this a symptom of the public tumbling to the
fact that the thighs are the best part of the
animal? Good for the public, bad for MEEE!

I suspect that only using legs is a cost-cutting measure on their part, but they are quite tasty, too... :)

Undoubtedly - I wonder what premium dish they
put the thighs into, if they buy them at all.

I'm pretty sure that some of their chicken dishes are made with thighs
rather than breast.... some are still obviously made of the white
meat.... :)

If it were up to me, the white meat would be
reserved for meatballs and cutlet and so on.

Pan-grilled duck with spinach and poached apples

I can see where they might be better subs than pears for that... more robust a flavor to balance the duck... :)

A little balancing acid as well.

Ah, ok... :)

That's a recognized and useful term, even
if it does sound a bit trite.

+

Spanish Bar Cake

Now THAT brings back memories.... Daddy used to buy that as a treat
(probably only when marked down), and we'd have it for dessert.... A
dark spice cake with raisins, with that yummy buttercream frosting...

I had it only once or twice.

Caramel & whisky sauce
Categories: booze, sweet, British
Yield: 1 L (3 x 330 mL jars)

200 g butter
140 g soft brown sugar
397 g can condensed milk
397 g can caramel
1 ts ground ginger
150 mL whisky

Put the butter, sugar, condensed milk, caramel
and ginger in a pan. Heat gently until the butter
melts - make sure you don't boil the sauce. Remove
from the heat, then stir in the whisky until
smooth. Pour into sterilised jars and allow to
cool before sealing.

BBC Good Food magazine, 12/2011
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