Hearing is not irrelevant, but listening is the
crucial thing.
True, but if you don't hear properly, listening is harder also.
Hearing loss comes in various flavors, some of them
involving distortions of some kind. Absent that, it
can be an incentive to more attentive listening, so
the defects can be compensated for to some degree.
Not Allegany or Mohawk?
Nup, it was a DC-4 or -6.
From where to where?
Across the Appalachians from Cincinnati to Washington.
where it was pointed out to us before. I think all but one flight previously had been night flights tho.
As I recall, the ghostly aura of Greenland at
night is kind of cool in the summer; that
remembrance might be colored by its remoteness
An interesting memory, none the less.
I remember an atmosphere of twilit mystery, but that
could be romanticizing a little.
- it was quite a long time ago I learned to
sleep on the airplane.
I've not mastered that yet, no matter how much I try.
Practice makes perfect. Necessity is the mother
of invention.
Either nasty or a strong dislike will make me push away, fast.
I try to avoid finding such things on my plate
in the first place.
It's unavoidable sometimes.
Not very often, but I admit there have been dire
meals that involved finding blue cheese on my plate.
I spake too soon. The other day it was forecast
to be be partly cloudy and 85, no sweat, and it
turned out to be full sun and 91. I got a bit
more pinkly than I'd like.
Better to have and not need, than to not have and need.
There's a case when the wants were less endless
than the needs!
And a tube of sunscreen fits into pockets, hipsacks, backpacks, easily
enough that it should be one of the "must packs".
I would have liked to have sunscreen maybe a dozen times in
my life - fewer times than I'd have been happier with a
revolver in my pocket.
New Zealand" on it. Swisher suggests that it's probably not a good idea to wear it at present.
No, unless you're wearing it in sympathy.
Which I would be.
But people might not interpret it that way.
How else would they interpret it?
Don't know what some deranged mind might think, just that it's open for
all kinds of possibilities.
One really can't go through life thinking that way. I'm
as likely to rouse a psycho by giving a buck or not
giving a buck to a panhandler as by wearing even a
provocative hat. I've been attacked enough based merely
on the color of my skin, mostly but not exclusively
before being Asian became fashionable in the US.
Then dumb it down for those that want the taste but no heat.
I'm a bit of a purist for that; restaurants of
course are tempted to cater to the bottom line,
but they should at least be a little ashamed
when they go too far in that direction.
Seems like a lot of American places do prefer to cater to the bottom
line. Too many people with no sense of adventure to their eating have
All successful ones pay a lot of attention to the
bottom line, but too many try to pad that bottom
line by catering to the lowest common denominator.
re-enforced the "cook to all tastes, from bland to boring" concept.
That's true, and that's why one does look for
authenticity in restaurants, both in the sense
of true to their roots and in the sense of
intellectual/artistic integrity.
Had to smile at this one--our younger daughter used to buy pig's
ears > for our cocker spaniel. Never would have thought of them in a stew.
Those might be fine but would require extra
attention, having been prepared especially to
stand up to canine teeth. Perhaps the sledgehammer
treatment would be helpful. On the other hand,
Definatly not something I would want to try, just the memories that the mention of pig's ears that it engendered.
[on the list]
Clean Dave once got a pack of dog treats made out
of duck parts, and we tried them as is and found
them rather enjoyable.
Gourmet dogs eating duck?
Sacerdote's dog. What do you think?
Allegretto Sauce
cat: sauce, hot
yield: 2 cups (approx)
1/4 cup olive oil
1 med onion, finely minced
1 bulb garlic, roasted
3 cubanelle peppers, roasted & skinned, chopped
2 habanero peppers, roasted & skinned, chopped
2 cups tomato puree
6 leaves fresh basil, minced
2 tsp garlic salt
1 tbsp black pepper
2 dried cascabel peppers, crushed
2 dried chipotle peppers, crushed
2 sun-dried tomatoes in oil, finely minced
2 tbsp oil from dried tomatoes
Warm the olive oil in a saucepan; add onion, roasted
garlic, cubanelles, and habbies. Saute gently until
onions are very soft and golden. Add tomato puree and
bring to a slow simmer. Add all remaining ingredients
and simmer for 1/2 an hour, until dried peppers are
reconsituted and cooked. Remove from heat and allow
to cool.
Whirl sauce in a blender or food processor until
smooth. Makes about 2 cups.
Dave Sacerdote & Roger Rice, 9/2005
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