Europe was a long time organising into countries--lots of
city-states > and territories until well into the 19th century.
And is still in that same flux.
The EU sounded like an interesting concept originally but in reality,
it's been not the ideal it hoped to be. It could have worked in some
aspects but unifying other areas was not the best of ideas. At least
they didn't try to enforce a common language. (G)
I think that complete international cooperation is
eventually necessary for our species survival. As of
now, it is a utopian idea that, like socialism, relies
too much on human perfectability in the near run. The
EU is, as many institutions, as good as people could
come up with given the constraints and the imperfect
understandings of the day. As with the United States,
one may add, but we started with a relatively clean
slate and instead of allowing for multiple cultures
as was necessary in Europe just ran roughshod over
the one that preceded the colonials.
When European unity was suggested I saw it as another
effort by Germany to take over the world, which in some
senses it may be. The ironic thing is that if the UK
leaves, the alternatives are pretty grim - mass poverty
on the Isles, a military-based attempt to reconstruct a
British empire, or reliance on Europe for basically alms,
making Britain exactly the vassal state it's trying to get
away from being (which many pretend it is). The fact is
that unless England is completely reruralized, there is no
way it can sustain itself (Ireland and even Scotland are
not at capacity, not sure about Wales).
That's part of the fun of these events--how well can we shoe-horn
things > into the fridge? (G)
I still think curbing our generosity from the
start is practically speaking the way to go.
Probably so, but in reality, it doesn't seem to work that well. If half
of us cooked one day, the other half another day, we'd still end up with
lots of left overs. (G)
But it would be a start. At Lydia's I tried to stay out
of it, sous-ing (not sousing as I originally wrote) only,
but the occasional something obtruded, and I ended up
being part of the problem.
Yes, and the doctor was good about working around things like that. After I got the diagnosis, he postponed surgery until after we made
a > trip up to NY and attended our first picnic--at the Shipp's in MD, in > 2007.
I'm presuming that you would have gone doctor
shopping if that were not the case.
Probably not as Steve was still active duty. Military medical care was
less than having to pay out of pocket civilian care. We only saw one
bill for all the surgery, radiation, MTI, etc and that was because
whoever coded the SSN# was wrong by one digit. It didn't match what was
on file--when I saw it was wrong, I called the help # on the bill & gave
them the correct #. They then said our balance was $0.
Hah, that happened to me with the social security
number, and it was a mess.
All the better.
Very much so!
I'm going in Wednesday; still doing well on the healing now.
Fingers crossed.
than the flight, with the joke made more than once
from the cockpit, we're on our way driving to Fresno.
Probably seemed like it at times.
No doubt the pilots had heard the complaints
before and were trying to defuse the situation
with humor.
Sounds likely.
Or a member of the rock group KISS.
A group I never saw nor had the desire to
see or hear. Of course, I never had the urge
to encounter New Guinea headhunters, either.
Same here. (G)
I might almost rather see the headhunters.
Species preservation, I guess.
Probably so.
Nobody wants to see one's offspring damaged,
and the instinct is strong enough to make a
parent (of many species, not just ours) be
willing to sacrifice all if necessary for
their sake.
The mamma bear mentality?
Pretty much, though mamma bears tend to take
the the best defense is a good offense view rather
than the sacrifice oneself for the future one.
We've gone a goodly distance from the American-style
farm with lots of goodies at the fingertips to a
landscape where the milkman is the lucky one.
Yes, and I can remember milk being delivered. Tarms would haul it to
local dairies where it would be processed, then sent out. We had a sign
to put in our front door window to indicate how much milk we wanted; if
Mom wanted ice cream or anything else, she'd tell the milk man when when
he delivered & he'd get it off the truck.
We had a regular order with Thompson's Honor Dairy and
an insulated metal milkbox outside the back door.
My only concession to the healthiness thing has been
to avoid brominated flour, though the noodles I made
a few days ago used the stuff, because it was all that
was available.
You can use fresh ground flour over the picnic week end.
Does that mean I'll have to hull and scrub the wheat
by hand?
Title: Sourdough Bread
We've had various starters going over the years. The current one has
been going not quite 3 years; Steve's sister gave us some that she'd originally gotten from King Arthur Flour. We turned it into a whole
wheat version. (G)
Is there a reliable way of keeping it going without
getting weird in a few years?
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fresh Berry Crumb Pie
Categories: Cyberealm, Mom's best, Pies
Yield: 1 pie
MMMMM--------------------CRUMB CRUST/TOPPING:-------------------------
1 c Hazelnuts or almonds (4 oz)
2 c Flour
1/2 c Sugar
3/4 c (1 1/2 sticks) chilled
.butter cut into small pats
MMMMM--------------------------FILLING:-------------------------------
1/2 c Sugar
1 1/2 tb Cornstarch
2 pt Fresh berries
1. Preheat oven to 350F. To prepare crumb crust/topping, spread nuts
in a medium baking pan. Roast the nuts, stirring occasionally, until
toasted, about 10 min.
2. Remove nuts from the oven and turn out onto a cloth towel. Rub off
and discard the papery skins. Increase the oven temp to 450F.
3. In a food processor fitted with the metal blade, process the nuts
until finely ground, about 10 seconds.
4. In a large bowl, mix together the nuts, flour, and sugar. Using a
pastry blender or two knives, cut the butter into the flour mixture
until coarse crumbs form.
5. Using fingers, evenly press half of the crumb crust/topping mixture
into the bottom and sides of an 8 or 9 inch tart pan.
6. To prepare the filling, in a medium bowl, mix together the sugar
and the cornstarch. Gently fold in the berries. Spoon the berry
mixture into the crust, spreading evenly.
7. Sprinkle the berry mixture evenly with the remaining crumb crust/
topping mixture.
8. Bake until topping is golden and bubbly, about 30 minutes.
Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.
Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120
MMMMM
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