Yeah, my hands/fingers aren't as strong as they used to be, either....
Though I played the Mendelssohn d minor trio and
a Beethoven with the retired pianist of the Detroit
Symphony, and afterward I could have immediately
repeated the program backward and forward. That
was a while ago - two days, three days, I forget.
So you've not lost all your finger/hand strength yet... that's good... ;)
The Mendelssohn is marked at 80 (240 to the quarter)
and we took it varying between 72 and 76 depending
on whether I was leading. Afterward we moaned about
not being able to take it at 80. My flashiest
performance was with that sme former first cello of
the Buffalo Phil and the former pianist of the West
Point concert band, so we had fingers enough - we
took it at somewhere in the 84 range.
The first time I had the dish I reflected on how
greasy and spongy it was and that it could so
easily be improved, but later the realization hit
that the texture was intentional.
Some things just tend to grow on you....? :)
It wasn't so much that my estimation of its eatability
improved but rather my estimation of its authenticity.
Ah...
There are foods that grow on me, but they are
few and far between.
There are many things one can do to white meat to
improve it. The more obvious are lilies (onions,
garlic, shallots), wine (sherry, madeira, marsala),
and mushrooms, wild or donestic. Oh, and butter.
Those all would help lots of things... ;)
Oh, sure, but what can you name that needs more
help? Potatoes, maybe.
Yup, they would... probably other veggies as well... white meat turkey (although that's almost the same thing)....
White meat turkey tastes better to me than white
meat chicken. It has some savor to it at least.
I'm a customer of restaurants all over the map,
figuratively, from ones that have creative
presentations that look like works of art to
those whose food is equally fine but looks like
slop on the plate, with gravy going every which
way. If I had a restaurant of my own it would be
more along the latter lines.
Edible's most important to me, too... although I do enjoy Fu's
presentations as well as the great taste of his food...
Oh, sure, if it's beautiful, that's great, but I
can't do it myself and (perhaps therefore) think
it's secondary.
Erdogan, Putin, Maduro, Berlusconi, Modi, Khameini, and
so on aren't the scouts for the real estate agents of
the cosmos. That would explain some things.
It could indeed.... but they probably wouldn't be aware of it, I'd think....
Yes, nefarious plans seem to be most effective when
their implementors aren't aware how evil they are.
There is that....
Though Hitler might have known he was evil, Goering may
not have, and certainly Rommel didn't until very late.
We just had lunch at another Japanese restaurant locally (close to where my little sister works so that she could join us on her lunch break)...
it was ok, but nothing great... probably be on our B list... the egg was machine made, the rice was decent enough though...
B quality has its place in the grander scheme.
True... :) And when Fu's not been available, sometimes B quality had to
make do.... that day might come again, though I hope that it isn't
soon... :) And as for eating there again, as it's so convenient for MG,
it might happen again sooner, but that depends on how she feels about
going there.... ;)
We all need places like that in our back pocket.
... "My middle name is H-E-N-7-R-Y... the 7 is silent, of course"
O...kay.
---------- Recipe via Meal-Master (tm) v8.00
Title: O'Henry Bars II
Categories: Cookies
Yield: 16 servings
5 c Special K cereal 1 c Peanuts (optional)
1 c Corn Syrup 1 c Chunky Peanut Butter
1 c Sugar 12 oz Chocolate Chips
Pinch of salt
Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir
til it boils. Pour in Special K & nuts; mix til coated. Spread in a
buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double
boiler & spread on cooled peanut butter mixture. Cut into bars when cool.
Can use rice krispies instead of special K. If you choose not to use
peanuts. increase cereal to 6 cups.
Source unknown
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