encouraged to stay, should there be such... :) The leftovers, if any,
go home with the maker/bringer.... or get sent home with some other family/single... When we bring gluten-free bread, we send the leftovers home with the family that is more than half with celiac issues... :)
That's fair, then - I'm mostly interested in
the waste issue (not the waist issue), but it
would imply a major surplus of food, if not
mains then side dishes and sweets.
Pretty much people at church are good about not wasting food...
There were only a couple things at our Sunday
joint dinner that I thought worthy of being
left behind (gluten-free stuff), and there was
nothing aside from maybe a couple commercially
prepared foods that could be painlessly discarded.
that also befall (if a disaster can be said to
be serendipitous).
Unplanned, anyway.... ;)
Unplanned, unintended.
Right.
As are most consequences, as it turns out.
Partly because of the nature of life and
partly because of our being willing to make
U-turns to try and change an outcome that
doesn't suit us.
Or to figure out how to make the lemonade...
When life gives you lemons, make lemonade. When
life gives you prunes, make do (a tagline of mine
from the early 1990s).
Funny, because another of its products, Kleenex
has a good reputation that the company seems
eager to protect.
Yeah... strange indeed...
Sometimes a wide range of products appears to be
a deliberate attempt to milk different sectors
(illusory self-competition), but in some cases
it may be a byproduct of merger mania.
True.
I was poking around the Hain Celestial
holdings and found some example of such, both
in its own stable and in that of its major
competitors (cf. White Wave and its Silk,
So Delicious, and International Delight lines).
As you say, with all the mergers, quite understandable...
So on inquiry, it turns out that Bonnie, under
the impression that Scottissue was the reputable
thing it once was, bought a 24-pack (26000 sheets,
because of two free rolls) and is gradually getting
rid of it and henceforth will purchase no more.
The length of the view probably has a lot to do
with it: with long-term positions being less
frequent, there's incentive to go for the quick
turnover and cash flow, and the loss of
reputation, let someone else deal with that.
True... short-sightedness has become rather epidemic....
And is a powerful argument, in my view, for
nonderegulation of financial markets.
You mean, the short-sightedness...? I'm not so sure that the regulators
are much more long-sighted, though....
I agree but for one thing - in regulation,
the long view is more likely to coincide
with the short view than what's in the
corporate quarterly reports.
So will B&N be pulling out of there, too....?
No idea. Though I think I keep up a membership,
I've not bought anything there in years. At one
point the rebate scheme went from a flat share
of the profits (sort of one man one vote) to a
percentage of your input (analogous to proportional
representation, and much fairer, but instead of
getting a couple bucks at the end of the year I
get zero).
And less incentive to buy to get your rebate as well... :)
I've not even been in the building in perhaps
three or four years, and then only to use the
bathroom.
To be fair, you have to change the oil more
frequently for onions, and it's hard to reuse
it for frying something else afterward. Spuds
are low on the flavor chain, so the oil can get
reused for a wider variety of other things.
They are even sometimes used to correct somewhat
spoiled grease.
Ok, I can see where that could push the price up some, and make them
less likely to be the default....
I'm not sure how much higher the costs are, fat
not being all that expensive; probably the labor
costs involved in regular oil changes is more
considerable, though.
That's more what I was thinking.... :)
It might have been at a Clam Crawl, or I might
have been with other friends, when we were at
the Clam Box in Ipswich (my #3 favorite place
for fried clams, where as we were approaching
the order window, they announced a 30-minute
hiatus for the changing of the oil. The line
was well into the parking lot, and one can
imagine the temptation (that Woodman's has
apparently given in to) to just soldier on
until closing time without an oil change,
accommodating 30 minutes' more custom and
enjoying the profits of that many more orders
- perhaps one per minute or two, so quite a
considerable amount.
Just do a timely reminder. Actually, it should
be quite easy, if the hosts can assure a ready
supply of pork belly.
We'll try to remember as the time gets closer... :)
The squeaky wheel getting the greasy food.
Right. :)
That's one purpose of reunions - affinities
become easier to find with age when the
adolescent concerns fall away.
Indeed... And it's turned out that there were some pretty decent people that made up the class I joined for my senior year.... :)
For mine I anticipate seeing the same people
I've kept in touch with all along.
At least now I'm keeping in touch with a number of them.... :)
That's the benefit of the long view.
... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
What's the fourth?
Veggies....? (G) Or more likely, protein...?
Veggies, you have to be kidding.
... Skier: Someone who pays an arm and a leg to break them.
My high-school heartthrob was 2" taller than
me at the time, but after a lifetime of sports
was last I saw her 2" shorter, having had knee
replacements and other travails.
Rigatoni all'amatriciana
Categories: Italian, New York, pork, pasta, main
Serves: 4 to 6
6 oz guanciale, pancetta or bacon
1 Tb extra-virgin olive oil
1 lg onion. sliced 1"
1 qt crushed tomatoes
Kosher salt
1 pn chili flakes
1 lb rigatoni (or any pasta shape)
1/4 c chopped parsley and stems
1/2 c grated Parmigiano Reggiano
Slice pork 1/2" thick.
Heat oil in a large skillet, cook the
meat over moderate heat, stirring frequently,
until browned. Transfer to a plate. Add the
onion and chili flakes to the skillet and
cook over moderately high heat, stirring
occasionally, until the onion is lightly
browned. Return the pork to the skillet.
Add the crushed tomatoes, season with salt
and simmer, stirring, for 30 min.
In a pot of salted boiling water, cook the
pasta until al dente. Drain, reserving some
water for sauce.
Put pasta back into empty pot. Add the sauce
and coat evenly over the pasta. Incorporate
parsley and parsley stems, reserved cooking
water (to taste) and grated cheese.
For each serving, spread a large spoonful of
pasta in a dinner bowl, and garnish to taste
with Parmigiano-Reggiano cheese and parsley.
[M's note: cut onion thinner, maybe 1/2";
use less tomatoes, maybe half.]
Mark Ladner, via snowehome.com
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