Whoops... he was probably overconfident, and didn't prepare his mind
quite well enough... one can't let the attention waver for that sort of thing.... ;0
Indeed. He was an arrogant SOB, and I always figured
he was the best karateka in Lexington, Kentucky mostly
to impress the girls.
Probably.
Not that we all didn't do things to impress members
of the opposite sex, but in some cases it appears
just so blatant.
Some of them are homeschooled.... and they may have learned the Constitution as well... ;) The skit is a classic...
One hopes. It is, however, an interesting paradox
that one might have the best chance at a social
studies education in a less than social setting.
Homeschoolers nowadays get a fair bit of socialization... they generally
do group enrichment, one day a week for a period of time (maybe 10 or 13 weeks) a couple times a year.... That's when they'll have some subjects
best taught in a group... including science lectures and labs... but
they are also interacting with others besides their siblings... :)
It's changed since my day.
and with some of those kids being baseball fanatics, not all that surprising they'd have fun with it... ;)
You try asking some 21st-century young adult who's
on first, and see what you get.
Depends on the kid... ;)
We're talking percentages here!
I've always been more intrigued by the using one's
opponent's strength against him/her flipping
techniques. I mean, I could do the slab-breaking
and phone-book tearing thing without specialized
training (back when the Boston book was slim enough
for a person to actually hold).
There was some of that, too, in his presentation... the using the
opponent's strength against part... :)
I'd have been intrigued.
... The trouble with troubleshooting is that trouble shoots back.
Ain't it the truth.
Sadly... ;)
And computers can sense fear, as can automobiles,
ovens, and violins.
Yes, it was, didn't I mention that? Almost all chocolate
milk these days is non- or lowfat. The Borden that crowned
my experimentation was the exception.
I think we both mentioned it, as we were discussing our childhood experience... Upstate Farms sells both a lowfat and a fullfat (Original) chocolate milk in their Intense line... those are available at Wegmans
in pint plastic bottles... but, agreed, that is an exception to the
general rule as well... :)
For a while Upstate Farms was the yogurt supplier
to United - it was lowfat. Now it's Chobani nonfat.
But, I will admit to being less quick to pick up even chocolate milk
when
out nowadays since lowfat and substandardness is becoming standard....
One thing is that fat encourages spoilage, as things
don't rancidize without it. That doesn't excuse the
horridnesses of nonfat dairy products, though.
Rancidity isn't the only way a thing can spoil, after all... and nasty
is nasty....
But fat increases the chance multifold. And dollars
are dollars.
Title: Broccoli Apple Soup
Categories: Soups, the universal poison, do not eat
There's some decent ingredients in there.... and not quite universal
Olive oil ... .
poison, they left out the zucchini... ;> But agreed, very
poisonous....
What's nonfat sour cream - nonfat sour additives? -
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Emerald Dip and Shamrock Shrimp
Categories: Appetizers, Dip, Seafood, St. pat's, wwtt
Yield: 8 servings
MMMMM----------------------------DIP---------------------------------
1 lb Spinach, stems removed, or
10 oz Package Spinach
2 Green Onions and Tops,
Sliced
1/2 c Packed Parsley Sprigs
1/2 ts Dried Dill Weel
1/2 c Plain Nonfat Yogurt
1/2 c Nonfat Sour Cream
1/4 c Nonfat Mayonnaise Dressing
1 ts Anchovy Paste
1/8 ts Ground Nutmeg
1/8 ts Salt
1 pn Ground White Pepper
3 tb Fresh Lemon Juice
MMMMM---------------------------SHRIMP--------------------------------
1 c Parsley Sprigs
1 c Water
2 tb Fresh Lemon Juice
1 Clove Garlic, halved
1 ts Dried Tarragon Leaves
1/8 ts Cinnamon
1/8 ts Salt
1 lb Large Shrimp, in shells
Vegetable Cooking Spray
MMMMM--------------------------CRUDITES-------------------------------
2 c Broccoli Florets
4 oz Snow Peas
2 Green Peppers, cut into
Rings or strips
1 md Zucchini, cut into spears or
Sliced
Dip:
In a large pot, place spinach with water that clings from washing.
Cook covered over mdium heat until completely wilted, about 5-7
minutes. Drain and rinse immediately under cold water. Place spinach
in strainer and press to extract as much liquid as possible. In a
food processor, place spinach with green onions, parsley and dill
weed; process to puree. Add remaining dip ingredients except lemon
juice; process until smooth. Stir in lemon juice to taste.
Refrigerate until ready to serve.
Shrimp:
In a blender, process all ingredients except shrimp and cooking spray
until smooth. Let mixture stand in blender contantainer 5 minutes, or
until green part rises to top, leaving water below.Shell shrimp,
leaving tails intact if desired. In a baking dish, arrange shrimp in
a single layer; spray ightly with cooking spray, tossing to coat.
Spoon parsley mixture evenly over shrimp, discarding water at bottom
of container. Turn shrimp to coat with parsley mixture. Spray a large
nonstick skillet with cooking spray; heat over medium-high heat. Add
1/4 of the shrimp and saute, turning over once, just until opaque in
center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to
plate. Wipe out skillet and repeat with remaining shrimp in three
batches. Serve shrimp warm, room temperature or cold; refrigerate if
not serving within one hour. Serve shrimp and dip with crudites
arranged on a platter.
Per Serving: Shrimp: Calories: 85, Protein: 13g, Fat: 1g, Cholesterol:
90mg, Fiber: 2g, Sodium: 133mg.
Dip: Calories: 45, Protein: 3g, Carbohydrate: 8g, Fat: .5g,
Cholesterol: 5mg, Fiber: 1g, Sodium: 207mg.
Source: Medford Mail Tribune, March 1994
Typed by Katherine Smith
MMMMM
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