The advantage of those sorts is that you might
have had an in on the newest and gruesomest
innovations years before they start sickening
the general public.
True, but while you might hear about them, you can't get at them.
Which is where having a primary researcher in
your pocket might come in handy, which
counteracts some of the badness of a lack of
empathy. In my sister's case we had the
opportunity to work with the developer of the
Saltz regimen ... which, along with other things
the guy recommended, didn't do a lick of good to
basically anyone. Oh, well.
And without the excuse of autism. A noodnik tomcat in Tony Romas
is
a Putz in Boots.
I get the putz part but not the Tony Roma part - what
does that chain have to do with boots? Another question:
Makes cowboy boots.
I thought he was The Place for Ribs.
why did the Jewish word for one of a man's most prized
attributes come to mean, well, schmuck and putz?
No idea, but it might have something to do with the ratio of brain to wedding tackle usage in question.
Welll ... only a mother would be allowed to make
remarks like that without them being fighting words.
carries the productions.
Generally. Sometimes you get some good ones, but mostly not so
much.
But the words and plot almost never make sense.
La Boheme's plot all but put me off opera for life at the age of
five. A woman with terminal TB singing arias? Seriously?
Especially in Puccini titles, where the standard
pattern is boy meets girl, boy gets girl (or as in
the case of Tosca, gets shot down), guy goes oh
goodygoodygoody (or baddybaddybaddy, in the case of
Tosca), girl dies. A surefire recipe for operatic
success.
There's enough faux nouvelles to sink a ship
of state.
Promise?
If you don't succeed, ... . the problem is who else
gets sunk with the ship.
And who takes over.
Look at it this way.
We are the USS John Stennis, and we have the
right of way.
Okay, buddy, we're the Port Townsend Light
House. You make the call.
One hopes who's next is not one who tells
the lighthouse to get out of the way.
with an hour or so on the ground.
That's more of a U-turn.
Gave me an extra thousand points, though.
Might have been worth it.
Eh, twenty bucks' worth of miles for a couple
hours I'd have spent doing the same thing anyway
(e-mail or FIDO).
---------- Recipe via Meal-Master (tm) v8.00
Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Categories: Mexican
Yield: 8 servings
5 c Sifted all purpose flour 1 c Warm water (105 -
115ÿF)
2 c Sugar 1 Egg, slightly beaten
Salt 1/2 c Melted butter
3 tb Butter OR oil 2 ts Ground cinnamon
1 Active dry yeast (use 2 1 ts Anise extract OR
Packages if time is short) 1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut in the butter
until
the mixture resembles coarse meal. If using oil, stir oil into liquid
ingredients after adding the egg.
2. Dissolve yeast in warm water, stir vigorously, and allow to
ferment
for 5 to 10 minutes. Then add the egg and anise extract or aniseeds.
3. Add a small quantity of the flour mixture to the yeast and beat
until thoroughly blended. Let stand for a few minutes, or until dough
becomes light and airy.
4. Add the rest of the flour mixture, adding more flour if necessary
to
make a stiff dough. Knead on a lightly floured board until satiny.
5. Butter the top of the dough, cover with wax paper and let rise
until
doubled.
6. When the bread has risen, punch it down, and let it rise until
doubled again.
7. Knead the dough slightly, then form into balls the size of an
orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted butter, remaining
1
cup sugar and the cinnamon. Spread topping on all sides of the rolls.
9. Let rolls rise until light and about doubled in size. When nearly
doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20
to
25 minutes, or until golden. Slice thinly and butter generously with soft
butter. Arrange slices on a platter as desired. They will keep for 2 to 3
days at room temperature when well wrapped.
Maximum recommended freezer storage: 3 months
Makes 8 to 10 small loaves.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin
Brewer,
Cooking Echo, 2/93
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