I would think that was the director's job. I still
Not sure who has the job of the final look over but whoever did,
fell > down on the job.
Strikes me that the sensible thing to do would
be for there to be a hard-and-fast rule of
Nothing and nobody extraneous on set between
setup at the beginning of a day's shooting and
cleanup at the end of the session. One could
It might stick for a time, then people would gradually slide back into
old habits.
It would stick if enough people paid the ultimate
penalty for an infraction.
even go so far as to require technicians and
anybody going on the set to be costumed
(apparently in another episode one of the
extras can be seen in blue jeans at the edge
of the shot).
Extras should be appropriately costumed, a bit much to have the crew
also. Adds to the expense of a show that has a lot of elaborate
costuming, plus makes it harder for them to do some jobs.
Then you're going to have bloopers. The techies should
at ;east be clad in time-appropriate colors if not
necessarily garb. Someone on a Beefeater set shouldn't
be wearing blue or green, for example. Of course, in
these days of infinite zoom, nothing will escape some
eagle eye or other. I wonder how many cables on the
floor have been captured on final prints of things.
My TV was a little battery-powered job
that was the emergency information during
power outages (but I ended up watching the
occasional episode of Square One TV).
I'm not familiar with that one.
It was an educational television effort to make
kids think math was fun. I'm not sure it worked,
but it was a worthy effort.
Back when Up in the Air came out, Lilli and I just
happened to be in one of the 15 cities that was
chosen for the prerelease sneak preview, so she
talked me into seeing it. It was amusing, but
I'd rather have been in a real airplane.
No surprise there. (G)
No surprise never nohow.
That was a joke too.
On a roll there? Just don't slip on the butter.
Said the one hot dog to the other hot dog.
Did he relish the thought?
Mustard done so.
Let me catch up to you later on that one.
I'm bunning with curiosity.
No real recipe to it; it's one of my "clean out the fridge before it goes bad" meals.
I do that a lot, mostly with other people's
fridges. My rule is that I'm not required
to touch summer squashes.
They're not as poison as you think. (G)
1. they taste not so good, being watery enough
to be unappetizing and bitter enough to be
annoying. Bitter melon has a similar flavor
profile, but it's less watery and bitter enough
to be interesting (though I don't eat it often
either).
2. If you pick them without gloves, you can
get an itch. I'm not making this up.
Ore not so bright, if it's a poor grade uranium.
How could I counter that?
Don't expect you to, in half my life time.
That might ray-se a question or two.
No answer of mine would be worth taking the tine to type. (G)
[...]
...............should bave been time.
It's peculiar how one misteak follows anoher.
Happens to me more and more these days.
I've been off the heavy pain meds since the end of February or so.
Getting better all the time, better, better, better ...
Now that the rash ahs healed, the hole is just about totally filled in,
yes. Also trying to get by without the cane more so when I'm away from
home.
Practice at home first, I'm sure they told you.
No, it was only one marriage, lasted 64 years and 5 months.
That's why I said woah!, more properly spelled whoa!
I'd never spell it any way but the latter.
Wo, there, we knew that ... we're talking about
the rest of the world now.
Those raised on "text speak" or "text spell".
txspl?
My mother, in one of her attempts to make us
Americans, fixed sweet sweet potatoes, which
tied my taste buds in knots. It was quite a
while before I could look a sweet potato or
yam in the face.
I think all of us siblings are in agreement--can't look a sweet potato
or yam in the face either.
I discovered that without additional sweetening
they can be okay - especially cut at least 25%
with butter.
This had beans and onion besides the meat (ground beef) and tomato, nothing worth writing home about. Don't know where she got the
recipe > but after getting married, Steve and I immediately tweaked it to our
tastes.
Nothing to be ashamed about, but one does not long
for the days of tinily limited spice shelves.
No, and as you will see, I've got a good assortment.
Funny thing is I have a top one, two, three,
and so on. I'd say I use thyme more than twice
as often as anything else. Onions don't count,
because I use them in almost all savory dishes
of whatever claimed nationality. I'll remind
someone I'll be cooking for to have onions on
hand, and they'll have bought two or three
little puny ones. No! I want a two or three
pound bag.
I keep mine (if I have it, don't always have some on hand) in the fridge. Always have, always will.
The stuff retains its heat long after it's
gone rancid, I found.
Rancid heat? Doesn't sound appealing to me.
It's not that great, but a touch of nasty
actually improve some things. Lilli takes great
pleasure in eating saltines smeared with butter that
is just about to go bad. I just discovered this.
Title: Egg Rolls #1
Those are good--a lot of work to make, but well worth the taste.
Best > made (but not cooked) in quantity. Freeze the uncooked ones to cook
fresh, as needed.
Not that much trouble to make for those of
us who have a modicum of hand strength.
Set up a production line and it'll go easier also.
I've found that it's easier to prepare modest
quantities myself. It takes too much time to
teach others how to do stuff and make sure it
gets done right.
No room for an ontopicizer for this message,
so the next one gets two.
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