We have a video of him in concert in, IIRC, Houston and he does the

same > schtick. Have only watched it once--it's easier to just listen
to him > than to watch the nonsense.
It would appear that some like the schtick.

Some do, others don't. His humor is much better heard, not seen.

There is amusement to be had from a slightly ungainly
and not very funny guy doing athletic and funny things
on stage. And there's the bassoon piece that isn't
appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Tea (though its ideal brewing temperature is only
something like 180) can also damage your tongue.

A British friend of ours insisted that the water be boiling before it is poured over the tea leaves. Not almost, but a full, rolling boil which
is hotter than 180.

That's horrid. I'd accept green tea brewed at 200, but
water at a rolling boil is to be used for disinfection
or cooking pasta. British palates were damaged at or
before birth, anyway, so who's to take them as a culinary
authority? Funnily, we were talking about our friend
Letitia, who is a Brit (we're going to hear her sing
Cleopatra in Handel's Julius Caesar in a couple days); we
were laughing about her father and his veddy British
tastes, many of which learned in a military career
(apparently the Royal messes were worse than ours - this
idea is corroborated by WWII accounts of English officers
taking every opportunity to dine with their American
counterparts, and the Americans taking every opportunity
to drink with the English).

Very true; it only takes a moment of irritation and a skunk

will let > ML> > loose with both barrels.

Most nonhuman animals, including skunks, are
kind of shy.

Until you irk them just so. Up in VT one night the driver of the

vehicle
It takes quite a lot to irk a skunk or a
rattlesnake - I've had encounters with both
with no harm done, and I'm no St. Francis.

I've tried to stay away from both of them, done well so far.

I worry less about vermin, which generally don't bother
me, than mold, which does.

ahead of us slowed down fast so the driver of the van we were in did likewise. Saw something black scurrying across the road, as we got closer, saw it was a porkupine. Our driver had a big sigh of relief; he'd at first thought it was a skunk.

It would make no difference unless he actually
hit it.

No, but he didn't want to hit it and face the consequences.

Probably don't care, either.

Not at this point. It's there if I want to read it. (G)

The local library should have several decent
editions and more copies of them than you can
shake a pointed stick at.

We have a complete Shakespear at home--younger daughter read parts of it
when in high school and reading Shakespear in English class. She had no problem with the language, being familiar with the King James Bible but reported that classmates found it rough going.

Check out more of the variorum editions - turns out
that Shaxpere couldn't spell, even his own name.

Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

Still remodeling the kitchen? I've baked fish, with good results,

quite > often.
Kitchen's usable, but I'm absent now, as is she.
I'm not planning on cooking there again until
Thanksgivingtime, but I'll get a progress report
in a couple weeks.

By which time the project will be completed?

Or is promised to be completed.

If you seal fish well in foil, it doesn't stink
up the house as much.

Until the foil is opened. (G)

Title: Catalan Saute of Calamari (Squid) in Onion Marmalade

Interesting looking combination of onions and pepper with the calamari.

Pretty standard Mediterranean fare, and I'd not argue
if someone served it to me as Calabrian or Sicilian.

Spaghetti Collins
categories: New Orleans, starch, pasta
Servings: 6 to 8

1 lb thin spaghetti
2 bn scallions, chopped fine
- M says halve this
4 oz margarine or more as needed
- M says to use butter
s, p tt

Place spaghetti in salted water and bring to a boil.
Turn off heat and let cook covered for 10 to 15 min.
Drain and set aside. Saute scallions in butter. When
wilted pour over spaghetti and toss. Serve hot. This
is a good companion dish for oysters pan roast.

Janice calls scallions "green onions" or "shallots."

Janice Robert Glab after Pascale's Manale, New Orleans
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

We have a video of him in concert in, IIRC, Houston and he

does the > ML> same > schtick. Have only watched it once--it's easier
to just listen > ML> to him > than to watch the nonsense.

It would appear that some like the schtick.

Some do, others don't. His humor is much better heard, not seen.

There is amusement to be had from a slightly ungainly
and not very funny guy doing athletic and funny things

I didn't find it all that humorous.

on stage. And there's the bassoon piece that isn't
appreciated without the visuals (using the instrument
to accompany itself by bashing the end against the
piano keboard, among other things).

Guess I'll have to watch it again; I don't recall that part.

Tea (though its ideal brewing temperature is only
something like 180) can also damage your tongue.

A British friend of ours insisted that the water be boiling before

it is > poured over the tea leaves. Not almost, but a full, rolling
boil which > is hotter than 180.

That's horrid. I'd accept green tea brewed at 200, but
water at a rolling boil is to be used for disinfection
or cooking pasta. British palates were damaged at or

We have an electric hot pot (like the Shipps) so I'll let the water come
to a boil which shuts the pot off. Then I'll pour the water, at just
under a boil, but not let the tea steep very long.

before birth, anyway, so who's to take them as a culinary
authority? Funnily, we were talking about our friend
Letitia, who is a Brit (we're going to hear her sing
Cleopatra in Handel's Julius Caesar in a couple days); we
were laughing about her father and his veddy British
tastes, many of which learned in a military career
(apparently the Royal messes were worse than ours - this

I don't recall the food being that impressive from the week I spent in
England. Fast food fish and chips were disappointing; they subbed fries
for chips.

idea is corroborated by WWII accounts of English officers
taking every opportunity to dine with their American
counterparts, and the Americans taking every opportunity
to drink with the English).

O-kay...............

Until you irk them just so. Up in VT one night the driver of

the > ML> vehicle

It takes quite a lot to irk a skunk or a
rattlesnake - I've had encounters with both
with no harm done, and I'm no St. Francis.

I've tried to stay away from both of them, done well so far.

I worry less about vermin, which generally don't bother
me, than mold, which does.

Mold is a bother; I try to keep it out of the house (except for cheese
and such like) as much as possible.

Probably don't care, either.

Not at this point. It's there if I want to read it. (G)

The local library should have several decent
editions and more copies of them than you can
shake a pointed stick at.

We have a complete Shakespear at home--younger daughter read parts

of it > when in high school and reading Shakespear in English class.
She had no > problem with the language, being familiar with the King
James Bible but > reported that classmates found it rough going.

Check out more of the variorum editions - turns out
that Shaxpere couldn't spell, even his own name.

At least he could read/write, which is more than a lot of his fellow
countrymen (and more so women) could do. Recently finished a biography
of Queen Elizabeth 1--she was quite well educated for a woman of her
era!

Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

Still remodeling the kitchen? I've baked fish, with good

results, > ML> quite > often.

Kitchen's usable, but I'm absent now, as is she.
I'm not planning on cooking there again until
Thanksgivingtime, but I'll get a progress report
in a couple weeks.

By which time the project will be completed?

Or is promised to be completed.

I know, both the public library and pool here in WF are far behind on
their scheduled completion date. They'd hoped to open the pool by mid
July; it's still under construction. The library's completion date was
supposed to have been mid September; they're saying some time in
November now. A bond was passed for that project in 2007......and
they're just getting to it now, blaming the recession for the delay.

If you seal fish well in foil, it doesn't stink
up the house as much.

Until the foil is opened. (G)

Title: Catalan Saute of Calamari (Squid) in Onion

Marmalade > Interesting looking combination of onions and pepper with
the calamari.

Pretty standard Mediterranean fare, and I'd not argue
if someone served it to me as Calabrian or Sicilian.

Nor would I actually. My MIL's roots are from Calabria and the owner of
our favorite local Italian restaurant is also Calabrian.


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


... It isn't hard to meet expenses...they're everywhere!

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

On 08-24-18 14:59, Ruth Haffly <=-
spoke to Michael Loo about 200 was heard what <=-

I don't recall the food being that impressive from the week I spent in England. Fast food fish and chips were disappointing; they subbed
fries for chips.

TTTT, I think that a good portion of fish and chips is one of the
better English dishes, next to steak and kidney pie. I prefer cod and
their chips are close to what we would call steak fries here.

Personally, I would use a lot more basil with this dish. But then we
have fresh basil growing on our deck in pots.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BASIL-POTATO SOUP
Categories: Herb/spice, Main dish, Meats, Soups
Yield: 1 Batch

1 lg Onion; finely chopped
4 Fresh shiitake or button
-mushrooms; sliced
-- (about 1/2 cup)
2 ts Olive or cooking oil
3 lg Potatoes (abt. 4 1/2 cups)
-- peeled, thinly sliced
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
-- use reduced-sodium type
1/2 c Buttermilk
1 tb Cornstarch
2 sl Canadian-style bacon
-- (1 1/2 oz.)
-- chopped (abt. 1/3 cup)
1 tb Snipped fresh basil or
1 ts Dried basil; crushed
1/4 c Reduced-calorie sour cream
-or-
1/4 c Plain low-fat yogurt

MMMMM--------------------------GARNISH-------------------------------
Fresh basil leaves

In a large saucepan, cook onion and mushrooms in hot oil over
medium-high heat until onion is tender and light brown.

Add potatoes, beef broth and chicken broth. Bring to boiling; reduce
heat. Cover and simmer about 30 minutes or until potatoes are tender.

In a small bowl, stir together buttermilk and cornstarch; stir into
broth mixture. Stir in bacon and basil. Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more. Top each
serving with sour cream or yogurt and basil, if desired.

Yield: 6 side-dish servings.

Nutritional info per 1-cup serving: 162 calories, 4 g fat, 6 mg
cholesterol, 7 g protein, 26 g carbohydrates, 565 mg sodium, 1 g
fiber. RDA: 19 percent vitamin C, 17 percent thiamine, 10 percent
riboflavin.

From AP writer Nancy Byal in 10/20/94 "Three Recipes Ensure Variety
When the Chef Says the Soup's On" article in "The (Elizabethtown, KY)
News-Enterprise." Pg. D2. Posted by Cathy Harned.

Recipe posted by: Cathy Harned

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:39:52, 26 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I don't recall the food being that impressive from the week I spent in England. Fast food fish and chips were disappointing; they subbed
fries for chips.

TTTT, I think that a good portion of fish and chips is one of the
better English dishes, next to steak and kidney pie. I prefer cod and their chips are close to what we would call steak fries here.

The chips (fries) I had were more like the shoestring fries, the kind
McD's serves.

Personally, I would use a lot more basil with this dish. But then we
have fresh basil growing on our deck in pots.

Title: BASIL-POTATO SOUP
Categories: Herb/spice, Main dish, Meats, Soups
Yield: 1 Batch

Are you drying it to use this winter? I don't think we have any in our
plot this year; I've not really kept up with it since we have been gone
so much.

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


... I am NOT burned out - just singed a little!

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

On 08-26-18 20:17, Ruth Haffly <=-
spoke to Dale Shipp about Fish & Chips <=-

TTTT, I think that a good portion of fish and chips is one of the
better English dishes, next to steak and kidney pie. I prefer cod and their chips are close to what we would call steak fries here.

The chips (fries) I had were more like the shoestring fries, the kind McD's serves.

Pity. Where ever you were, things had gone downhill :-}}

Personally, I would use a lot more basil with this dish. But then we
have fresh basil growing on our deck in pots.

Title: BASIL-POTATO SOUP
Categories: Herb/spice, Main dish, Meats, Soups
Yield: 1 Batch

Are you drying it to use this winter? I don't think we have any in our plot this year; I've not really kept up with it since we have been
gone so much.

Probably Gail will dry it before we go to the picnic. It has been
known to collapse with little warning due to heat and excess moisture.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CAJUN CATFISH STEW
Categories: None, Fish
Yield: 4 Servings

2 lb Catfish (or any white fish)
2 Onions -- diced
1 Green
1 (10 5 oz.) can tomato puree
1 (16 oz.) can tomatoes --
Diced
Salt to taste
Worcestershire sauce to
Taste
2 sl Bacon -- diced
1 Garlic
2 md Potatoes -- diced
1 Carrot -- diced
Sweet basil to taste
Tabasco sauce to taste
1/4 c Parsley -- chopped
Pepper -- diced
Clove -- minced

Place fish in soup pot. Cover with water; add a little salt. Simmer
until fish is just done (about 20 minutes). Strain, reserving liquid.

Flake fish off bones and set aside. Lightly saute onion and garlic
with bacon until lightly browned. Add fish broth, green peppers,
carrots, potatoes, tomatoes and seasoning to taste. Simmer for at
least one hour. Add fish and cook a few minutes longer.

Serve in bowls; sprinkle parsley on top. Makes about 3 quarts.

Recipe By :

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:49:56, 28 Aug 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

TTTT, I think that a good portion of fish and chips is one of the
better English dishes, next to steak and kidney pie. I prefer cod and their chips are close to what we would call steak fries here.

The chips (fries) I had were more like the shoestring fries, the kind McD's serves.

Pity. Where ever you were, things had gone downhill :-}}

This was a fast food, similar to McD's (but don't recall the name)
place. The family I was with wanted to eat there and I was along for the
ride so.......................

Personally, I would use a lot more basil with this dish. But then we
have fresh basil growing on our deck in pots.

Title: BASIL-POTATO SOUP
Categories: Herb/spice, Main dish, Meats, Soups
Yield: 1 Batch

Are you drying it to use this winter? I don't think we have any in our plot this year; I've not really kept up with it since we have been
gone so much.

Probably Gail will dry it before we go to the picnic. It has been
known to collapse with little warning due to heat and excess moisture.

Had enough of each so far this summer? I understand the Big Island of HI
got 50.something inches of rain last week while Lane was passing thru.
Said they would have gotten more had the storm passed closer/been
stronger but the pictures they showed, good thing it wasn't. Enough
water to put out the fire in the volcano had it (water) been
concentrated over it.


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


... Are you sure you really want to know that?

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