Yeah, getting. That's right, getting.

Ok... there.... Worsening, even.... sigh...

Can't read music well these days - if it's
something I knew from high school or before,
it's pretty good, but much after that, wasteland.

Not good.

The reading group did Haydn 76/2 and Beethoven 18/4
and 18/6 a week ago - in order of my familiarity as well
as when I learned them, as well as of the program. I
played the first almost flawlessly; the second
enjoyably; and the last sort of okay.

younger sister misread "They're Double-Toasted" as "They're

Dollabar"...

it, of course, became a family saying....

I read Nullarbor.

It being something you'd recognize... :) Instead of the purely made up word my sister came out with... :)

When one has a limited vocabulary because of
youth or otherwise, making stuff up makes
more sense (still not the greatest of things).

At that point, she was old enough that she probably could have sounded
it out (Mommy having been teaching us to read with such tools as
McGuffey's Readers)... but was just a little lazy that morning, I think.

Or impatient!

If properly handled, and fresh enough, and not in a cardboard

carton it

tastes rather nice... ;) Of course, back in the school days, the school milk was probably fresh enough, but often not well handled,
and was in those little waxed cardboard milk cartons.... :)

Yeah, those. I sort of dreaded them, but on
the other hand facing lunch without liquid
was also a cause for apprehension.

Yup... which is why I'd go for chocolate milk any time I could...

I'd have preferred beer.

I'm sure you would have.... but that wasn't available... and I suspect
I'd still not have liked it had I been introduced at an early age...

I wonder if that has to do with the degree of
"supertasterdom," whose scientific as well as
popular definitions most often rest on the
sensitivity to various kinds of bitter.

The weather is pretty dubious these days.

So... the weather complied, and the lunch date went somewhat as planned, except that when MG called to ask about shifting the time a little, she checked the website for their opening time, and discovered that they are closed entirely on Mondays (which the 11th was)... So instead of trying
out Bamboo House, we went to a place she had been before but neither
Juanita or I had, Chen Garden... Which turned out to be a fairly nice Chinese restaurant, with lots of choices.... We didn't do tastes, so I

Well poopsie poop!

don't know how their entrees were... but Juanita had sesame chicken
which she enjoyed and took half home, and MG had shrimp in Hunan sauce
which she also pronounced good. I had scallops in garlic sauce which
came with a nice assortment of stirfry veggies as well as a goodly
amount of scallops... tasty enough but a bit overcooked... choice of the

So not the dreaded but often-encountered fish jello
scallops.

three usual soups and fried or steamed rice came with... MG had the
eggroll for an additional $1... They did have shrimp toasts on the
appetiser list, with a nice photo... In the interests of experimentation
I got an order (which turned out to be as expensive as my lunch entree was)... four good-sized triangles came, thick toast and even thicker
layer of shrimp stuff... I couldn't tell if there was any sesame seed in
the concoction, but there were plenty of little whole shrimp mixed in...
the fried toast was crunchy and just greasy enough, and the shrimp layer quite tasty... I ate one piece, and brought the rest home, along with a
bit of my rice with the last bits of the sauce and MG's last piece of broccoli.... Richard had one of the shrimp toasts later (cold), and also pronouncd it good... I'd go back there again... and get the shrimp toast again... even if again no one else there wanted to share... might get it instead of an entree, even... ;)

Ah, thanks for that. lately I've been at a few places
of greater or lesser Chineseness, and none, from the
most nativist to the most fashionable American Chinese,
offered the dish, which I know as more or less what you
have described (and what those recipes suggested).

The movie was called, as I recall, Fantastic
Beasts and Where to Find Them.

Hmmm... I've either heard of the movie, then, or at least seen the cover of the book somewhere (maybe at Lydia's).... didn't know it had anything to do with dough, though...

From the IMDb plot synopsis:
Inside the bank, Newt meets Jacob Kowalski
(Dan Fogler), a factory worker who is there
to apply for a loan so he can open a bakery.

OK, for sure I've not read or seen it....

It's a spinoff of the Harry Potter things.

name comes from the Latin meaning "no trees,"
whoever settled the country liking to show off
his/her classical knowledge (aboriginal is also
not an aboriginal term).

I recognize the Latin... now that you mention it...

They're Latiner than illegitimis.

The Website belongs to a guy who wanted to
bicycle trek the length of it and celebrate
others who have done so (including, apparently,
a 10-year old who did 30 back-to-back centuries
to cycle between Perth and Sydney).

Interesting... :) So the website also has recipes from people in the region...?

Well, that one at least, but the rest of the
ones I've been posting come from someplace
altogether else.

... Conclusion: Place where you got tired of thinking.

Fair enough, but some people stop thinking only
when the picture is sufficiently complete.

Roast woodcock
categories: french, main, game, poultry
servings: 1

1 woodcock
fat bacon
3 sl white bread; crusts removed
1/2 oz foie gras
s&p
1 pn grated nutmeg
1 ts Cognac or Armagnac
8 grapes; peeled, seeded

Pluck the woodcock but do not gut it. Truss it, bard it with
fat bacon, and spit-roast it over or next to a hot fire for
18 to 20 min. Remove the entrails and discard all but the
intestines.

Meanwhile, fry the bread in the dripping pan or else separately
in butter.

Mince the intestines with foie gras and season this with salt,
pepper, nutmeg, and brandy. Spread 2 of the slices of bread,
halved, with this mixture and sprinkle a little more pepper
over. Gratinate this in a very hot oven for a few minutes.

Serve the woodcock atop the third piece of fried bread, with
the 4 half-slices of bread around. Garnish with grapes and serve.

after Brillat-Savarin
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