Truth isn't as mutable as some seem to think, but
critical thinking is always being refined.
And always in short supply. I run into live examples daily, and of
course generate a few of my own here and there.
What did C.S. Lewis (himself a bit of a bullshit artist,
but a smart one) say? Lies, misunderstandings, and hearsay
making up half of the literature, and that was back in
the 1940s before the Internet.
Our interests may differ a bit. I'd never heard
of footwear by that name.
I have one too many weird friends who sell stuff for a living.
Out of a store or out of the back of a truck?
E-commerce, primarily.
Ah, sort of in between.
Pro tip: don't chortle gleefully about a good deal
until you're out of earshot of the seller.
I generally don't. I may cackle when I get into my car with the
windows shut however.
I don't buy much, but when confronted with a bargain
have been known to ask the seller for more details,
for everyone's protection.
but attracted all sorts of presumably maochistic
women to his bedroom.
Sometimes you gotta wonder.
One has to strive to make life other than a
zero-sum game.
They were all volunteers after all.
I believe in his case that was true.
individual parctitioners of that discipline
will be moderated.
One reason I only go after the profession in general. There are
plenty of folk out there in other venues giving individual
members of
the species a hard time.
But politicians do it in bulk.
I didn't think that sort of talk was really allowed either. Besides,
That's my call, as I periodically remind various Ruths
and others.
I'd heard they do it in committee.
It was once said that C-Span was going to lift
the rock. I guess it didn't.
Unless you're a pointalist?
Que Seurat, Seurat?
That was a gas attack of a pun, sir, but I guess it if makes your VanGogh....
Oh, lord, give me Correggio.
Correggio Scarpasot
categories: main, starter, Italian, Reggio-Emilia
yield: 1
1 kg kale or chard
30 g minced fat pork
80 g Parmigiano Reggiano
2 eggs
1 Tb minced parsley
4 Tb flour
2 lg onions, diced small
2 ts fine salt
1 ts minced garlic
1 pn spices - nutmeg, pepper, cinnamon, or whatever
Frying oil
Mince the chards after washing and draining them.
Add all the ingredients mixing them well with your
hands. Warm a nonstick pan and pour in a bit of oil
to cover the bottom. When the oil is warm, pour the
mixture in, smoothing it down. Cover it and let it
cook slowly. Shake the pan then, through a lid,
turn the mixture over in the pan. Drain the oil,
dry it off with some absorbent paper and serve it
hot. It is also possible to warm it in the oven or
eat it cold.
after turismo.comune.re.it
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