Do you remember the partes tres? Belgium, Aquitaine, and
the third evades my memory.

Didn't remember off the top of my head so did a quick Google look up.
Third group was the Celts.

Ah, I forget about the Celts, which I shouldn't - especially
because of Asterix chez les Normands.

Interesting. I did a year or so of Classic Greek,
which turned out to be useless in modern Greece.

We found the modern Hebrew written with more curves than the ancient. By

That would mostly be a fashion issue. You should with
some practice be able to at least transliterate Fraktur
into modern German fonts, for example.

the end of our (one week) trip, Steve was able to read it somewhat--he'd
only had one semester of it at that point. Most places were either bi or multi lingual anyway so it wasn't really needed.

Unless the bi waas Russian or something!

lay off the salt.

That would be a help but doubt it would catch on as we like our salt

too > much.
Some of us have to be more careful.

I know, more of us should be, than do so in reality.

It ain't a perfect world, and we have to make
allowances for that.

Become a ward of the state?

I'd rather die.

Don't have many other options tho.

That is a perfectly okay option.

As long as you're at peace with it, no problem (except that we'd miss
you).

Thanks, but it's not exactly right around the corner.

That was the impression I was intending to convey.

OK, but I'm not going to buy any, just to give it the smell test.

(G)
Wouldn't make much sense to unless you were
catering a critter.

And, since my pulmonologists have agreed that it's better that I don't
have one, I'll not buy critter chow.

Thanks to a mild browbeat by my friend Carol, I
spent an hour and half volunteering with rescue
cats a couple weeks ago. At the end, I was wheezing
like a smoker.

Wonder how using some stevia for part of the sugar would work. ketchup
has sugar in it so if I can cut it otherwise, it would be better for me.

You'd probably have to increase the cornstarch a bit.

---------- Recipe via Meal-Master (tm) v7.04

Title: Veal Normande
Categories: Meats, Main dish, Entertain, Easy
Servings: 4

1 1/2 tb Butter 5 tb Brandy
1/2 ts Shallots 1 Can cream mushroom soup
1 1/2 tb Oil 2/3 c Milk
6 Thinly sliced veal cutlets 1 Tart apple peeled
sliced
Or halved chicken breasts Freshly cooked wild
rice

Melt butter with oil in large skillet over medium-high heat. Add veal
and brown, turning once. Transfer to platter. Add brandy and shallots
to
skillet and stir, scraping up any browned bits clinging to bottom of
pan.
Blend in soup and milk. Return veal to pan with apple. Reduce heat
and
simmer stirring once or twice, until heated through. Serve over rice.
Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Do you remember the partes tres? Belgium, Aquitaine, and
the third evades my memory.

Didn't remember off the top of my head so did a quick Google look

up. > Third group was the Celts.

Ah, I forget about the Celts, which I shouldn't - especially
because of Asterix chez les Normands.

Bet you won't forget them again.

Interesting. I did a year or so of Classic Greek,
which turned out to be useless in modern Greece.

We found the modern Hebrew written with more curves than the

ancient. By

That would mostly be a fashion issue. You should with
some practice be able to at least transliterate Fraktur
into modern German fonts, for example.

Somewhat so, but the old German script is almost impossible to read,
even by those brought up on it. Found that out in Frankfurt when I
showed a German friend my great grandfather's German Bible from the turn
of the 19th/20th century.

the end of our (one week) trip, Steve was able to read it

somewhat--he'd > only had one semester of it at that point. Most
places were either bi or > multi lingual anyway so it wasn't really needed.

Unless the bi waas Russian or something!

Yes, but we know people who can read it.

lay off the salt.

That would be a help but doubt it would catch on as we like

our salt > ML> too > much.

Some of us have to be more careful.

I know, more of us should be, than do so in reality.

It ain't a perfect world, and we have to make
allowances for that.

Basically so.

Become a ward of the state?

I'd rather die.

Don't have many other options tho.

That is a perfectly okay option.

As long as you're at peace with it, no problem (except that we'd

miss > you).

Thanks, but it's not exactly right around the corner.

Let's hope not anyways. Still, you ought to get those medical check ups
done in the reasonably near future.

That was the impression I was intending to convey.

OK, but I'm not going to buy any, just to give it the smell

test. > ML> (G)

Wouldn't make much sense to unless you were
catering a critter.

And, since my pulmonologists have agreed that it's better that I

don't > have one, I'll not buy critter chow.

Thanks to a mild browbeat by my friend Carol, I
spent an hour and half volunteering with rescue
cats a couple weeks ago. At the end, I was wheezing
like a smoker.

I'd be doing likewise, but enjoying the fuzz therapy.

Wonder how using some stevia for part of the sugar would work.

ketchup > has sugar in it so if I can cut it otherwise, it would be
better for me.

You'd probably have to increase the cornstarch a bit.

Sounds logical.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)