suggestion that it's the middle tiers, where
these are not fully or recognizably realized,
where most creative churn occurs.
Could well be... Just read an article that posited that people that are struggling financially might be more likely to be able to ease anxiety
by looking at the bright side in challenging situations....
Or by buying lottery tickets, a less valid way
of coping.
I could eat beef twice or thrice a day every
day essentially until doomsday.
Actually probably I could, too... :) Just don't get the opportunity
for it... :)
And thrive on it, though something to lighten
the diet, such as pork, might be good now and
again.
Or various forms of seafood....? (recognizing that Lilli wouldn't do
that, of course)....
I've gotten to the point where seafood is
not a generally considerable option. When
freed of that particular constraint, I often
go overboard on the seafood, especially
shellfish, for a couple days and then
deciding enough is enough. Usually, if it's
anything but sparely prepared - broiled
with butter or boiled in cream or raw -
it's disappointing. In Panama there was a
lot of ocean produce, but one doubted the
cleanliness of the waters - I didn't get
offered anything raw (ceviche isn't really
raw, nor is it really cooked).
Some conductors help the situation, but
just as many are a hindrance.
I remember the very good results that Jerzy Semkov used to get from the
RPO, in his elegant and quiet manner.... :) OTOH, was just at a recent performance of the RPO where our current Music Director, Ward Stare, got
a magnificent performance of the Rite of Spring.... at one point near
the end, he was dancing on the podium... but it was, to be fair, still controlled.... :) He's not about flash for the sake of flash as our
last young conductor was....
I always wondered why Semkow didn't have a big
contract. I had a couple things of his on Vox,
that's about it.
Lilli was given some sensible-looking
exercises, which she's doing with the
incentive of feeling better. They seem
to be helping.
That's good....
If she continues to do them. She missed a day,
which was bad, and then the PT called in sick
next day, which was bad.
Hopefully she's made that up now....?
Nope. Next availability was approximately
her next scheduled appointment, and she
didn't want to switch supervisors. Just
so long as she keeps up with the exercises,
things should be okay.
Breaking a rib ain't fun, but if she's bouncing
back and continues to thrive, all to the good.
That's pretty much what I figure... :)
A couple of Bonnie's neighbors have had
some mishaps - the next door neighbor got
mad at someone and kicked their car or
something and broke her foot; and Effie
tripped over one of those little gardens
in the sidewalk that are supposed to improve
the urban experience - mashed the side of
her skull and fractured the orbit and had
to have the eye reset. Both are doing well.
I do know a kid who married a girl who is
a Cornell botanist, her father also being
a Cornell botanist responsible for the
development of a number of varieties of
fruit that are known for sweetness and
flavor as well as long keeping, so it is
possible that some progress is possible.
One can but hope... :)
But not be too optimistic - many market
enhancements benefit someone other than the
consumer.
... Are part-time band leaders semi-conductors?
I once gave a toast on a guy's 40th or
50th birthday in which I compared him
to semiconductors, and he said, from
you that's a compliment.
[smile]
Title: White Chili with Tempeh
I read "tampon."
Hmmmm.... there might have been some justification for that.... ;)
---------- Recipe via Meal-Master (tm) v8.01
Title: Grenadine (Pomegranate Syrup)
Categories: Beverages, Fruits, Syrups
Yield: 2 cups
2 Pomegranates, medium-large* 1/2 c ;Water
2 1/2 c Sugar
*When choosing pomegranates, reject any with a brownish area on the
blossom
end; such discoloration indicates the beginning of spoilage and
off-flavor.
Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the
red part is actually the pulpy envelope around a seed), using the tip of
a
blunt knife. Be careful not to include any fragments of the cottony
white
pulp in which the seeds are embedded, as it is bitter. You should have
about two cups of seeds.
Using a food processor or blender, chop the seeds with the sugar and
water
just long enough to make a rough puree. Don't attempt to make a smooth
mixture; it's necessary only to break open the pulpy membranes.
Pour the puree into an earthenware or glass bowl; cover it with a cloth.
Let stand at room temperature for 3 days, stirring it daily. If the
weather
is extremely hot, refrigerate the puree after 24 hours.
Line a sieve with dampened, very fine nylon net or two layers of dampened
fine cheesecloth and set it over a saucepan of stainless-steel or other
nonreactive material. Filter the pomegranate syrup into the pot,
allowing
it to drip without pressing on the pulp. This will take a few hours; you
can speed matters up by tying the cheesecloth lining of the sieve into a
bag and suspending it above the pot after the initial flow of juice has
slowed down. When all the juice has dripped through, discard the seedy
pulp.
Bring the syrup to a bare simmer (180 F) over medium-low heat, then
reduce
the heat to very low and scald the syrup, using a candy/jelly thermometer
and watching to be sure you keep the temperature below 200 F, for 3
minutes.
Skim off any foam, then funnel the syrup into a sterilized, dry bottle.
Let
the syrup cool, then cap or cork the bottle (use a new cork only) and
store
it in the refrigerator.
To seal the syrup for pantry storage, funnel it into hot, clean half-pint
canning jars. Seal with new two-piece canning lids according to
manufacturer's directions. Following the method for a boiling-water
bath,
but keeping the water at simmering temperature (190 F), process the jars
for 15 minutes. Cool, label, and store.
Yield: About 2 cups. Keeps in either the refrigerator or, after canning,
in the pantry for at least a year.
The author writes: "Delicate in flavor and ruby-red in color, pomegranate
syrup is a supporting player rather than a star. As such, it is much
used
as a flavor-smoother and sweetener in both alcoholic and non-alcoholic
drinks; and it's also a pleasant topping for tart pineapple, peach or
nectarine ice cream or sherbet...You might like to taste the real thing:
a
lot of the 'grenadine' offered nowadays is compounded of sweetening plus
anonymous 'fruit' flavors rather than pomegranate juice."
From "Fancy Pantry" by Helen Witty. New York: Workman Publishing
Company,
Inc., 1986. Pp. 280-281. ISBN 0-89480-037-X. Posted by Cathy Harned.
From: Cathy Harned
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