I'd think so, having had two friends commit
suicide under the influence of antidepressants.
On the other hand my whatever she is, landlady?
is the widow of Dr. Prozac.
Ouch. I've heard of it happening. I've had enough nasty side
effects from neurologically active drugs that I wasn't even
surprised. The cure can be worse than the disease.
Theory being is that when one is in full-blown
depression, one is unlikely to act on suicidal or
homicidal impulses. Treatment puts one back in a
sort of danger zone for a while, during which the
inhibitions may be lowered, but the destructive
impulse remains intact.
And here on the west coast, where with my
fairly sharp ears I heard a faint moan down the
way and found Lilli doubled over in pain on the
commode. Pretty scary, though she did recover
without the need for the medics, this time.
I've had a few problems here and there that resolved in a similar
manner. None involved distilled alcohol however.
Hers didn't have alcohol as its proximate cause,
I'm a little afraid that some of her old health
issues are coming back to haunt.
Some of us have been known to thrive in both.
Speaking of which, I'm on my way back east,
where 40F seems to be the order of the day.
Today it was warmer. Yesterday it was colder.
Back in the northeast, 40s is the order of the day,
enough to create a film of water on the sidewalks
that solidifies at night.
Look at it on the bright side - there's a
northwest passage now.
Shipping lines are making use of it too.
With you guys with Amazon Prime or its Alibaba
equivalent benefiting for the time being.
It can trickle down to us hoi polloi too. Or not.
Your statement was grammatically correct.
W.S. Gilbert's
'twould fill with joy
And madness stark
The hoi polloi!
was, er, dubious. Merriam says he was okay, but the
last reliable version of that authority was published
in 1934.
eventually reproducing Shakespeare. Or at least usable code.
I thought of m0nkeys writing Shaxper, too,
but that didn't seem relevant to this issue.
Possibly writing things in Unicode that turn out to be software.
Speak English, please.
I did...sort of.
https://en.wikipedia.org/wiki/Unicode
Maybe. I still doubt it, though. They say that
you don't want to watch sausage and the law
being made. Computer programs, too.
Homemade hot dogs
categories: charcuterie, sausages, canaille, all-American
yield: 12
4 ft sheep or small (1 1/2-in diameter) hog casings
vinegar water
1 lb lean pork (cubed)
3/4 lb lean beef (cubed)
1/4 lb pork fat (cubed)
1/4 c onion (very finely minced)
1 sm clove garlic (finely chopped)
1 ts finely ground coriander
1/4 ts dried marjoram
1/4 ts ground mace
1/2​ t​s ground mustard seed
1 ts sweet paprika
1​t​sp. freshly fine ground white pepper
1 egg white
1 1/2 ts sugar
1 ts salt (or to taste)
1/4 c milk
M's note: the exact length of sausage casing
required is unclear.
Snip off 4 ft of casing. Rinse under cool
running water to remove the salt. Place in a
bowl of cool water and soak for 30 min. After
soaking, run cool water over the casing. Slip
one end of the casing over the faucet nozzle
and firmly hold it in place. Turn on the cold
water, gently at first, then more forcefully.
This will flush out any salt in the casing and
help you spot any breaks. Should you find one,
simply snip out a small section of the casing.
Put the casing in a bowl of water and add a
splash of white vinegar, 1 Tb/c water is
sufficient. The vinegar softens the casing
and makes it more transparent, which in turn
makes your sausage look nicer. Leave the
casing in the water and vinegar solution
until you are ready to use it. Rinse it
well and drain before stuffing.
In a food processor, puree the onion, garlic,
coriander, marjoram, mace, mustard seed, and
paprika. Add the pepper, egg white, sugar,
salt and milk. Mix thoroughly.
Grind the pork, beef and fat separately
through the fine blade. Combine and grind
again. Mix the seasonings with the meat with
your hands. Wet your hands with cold water
to prevent the mixture from sticking to them.
Refrigerate the mixture for 30 min, and then
grind it again. Stuff the casings and twist
them off into 6" links. Parboil the links but
don't separate them in simmering water for
20 min. Place the ​franks in a bowl of ice
water and chill. Remove, pat dry and
refrigerate up to a week or freeze them
for future use.
Peggy Trowbridge Filippone, thespruceeats.com
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