Text 24820, 115 rader
Skriven 2009-06-08 15:57:02 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24797 av MICHAEL LOO (1:123/140)
Ärende: healthy 693
===================
Hi Michael,

 ML> I think "do" should be replaced with "avoid."
 RH> Some people work hard trying to avoid work.  Better?  We could go

 ML> Yeah.

 RH> rounds on this from now to the next century, nit picking the
 RH> grammar/semantics.

 ML> Just parsin' through.

Passing the parse-ley?


 RH> And, sometimes it's not real work when you look closely.  Filling sand
 RH> bags to avois a flood is real work; fillin them just to have them
 RH> filled in case it might (hypothetically) flood is busy work.  Choppin
 RH> vegetables to use for a meal is work; chopping just for something to
 RH> do is busy work.

 ML> Nah, filling them just to have them around can be wisdom indeed.

If you live in an area that's prone to flooding, I could see the wisdom
of keeping filled ones on hand.  OTOH, in a high and dry area, filling
sand bags just to keep on hand for possible flooding is busy work.


 ML> I'm here in this library, which had the misfortune of having the
 ML> bookcases knocked over during a drunken Lithuanian Independence
 ML> Day party (I am not making this up). On the shelf next to me, the
 ML> books go, in order, and I am not making this up, either, Karen
 ML> Armstrong, A History of God; Gary Shteyngart, The Russian Debutante's
 ML> Handbook; Edwin Sparks, Worth-While Europeans; Lillian Hellman,
 ML> Pentimento; Terry Pratchett, Moving Pictures; Italo Svevo,
 ML> Confessions of Zeno; and so on. Apparently the drunken Lithuanians
 ML> picked up the bookcase and loaded it randomly with whatever was

Reminds me of a sociology course I took in college.  The course was on
criminology; the author of the text book had the last name of Reckless.
To top it off, the last name of the professor that taught it was
Hazzard.


 ML> handy on the floor. Moving this round to the train of thought
 ML> at hand, if you move a bunch of books randomly from place to
 ML> place, it's busywork; if you arrange by title or author or subject,
 ML> that might not be busywork, unless you have no idea if anyone's
 ML> ever going to try to find the books.

It could be busy work if you deliberatly arrainge them in a pattern,
knowing there's a good chance the results of your work wouldn't be seen.
If you knew they were to be seen, then you could arrange them in a
pattern that had the potential for varients within the pattern. That
would be busywork compounded.


 ML> Actually, cooked radishes are pretty sweet and mild
 ML> (I've not had them done that way but have had them
 ML> sauteed in butter).
 RH> Sort of like garlic and onion that also lose some of their "bite" when
 RH> cooked?  In that case, they might be worth a try.

 ML> A lot of foods with volatile flavor components mellow
 ML> out when you cook them. To get back to a topic that has

I suspect a lot of them wouldn't be consumed if they kept their original
volitility.  Speaking of, Steve and I got a flyer for a local
Greek/Mediterrainian restaurant in Wake Forest a few weeks ago. We
decided to check them out last Thursday.  Both of us got the lamb
platter which was ground lamb (pressed, formed and chunked up) and a
pita cut into wedges on one 9" paper plate.  Another (3 sectioned,
slightly larger) plate had a Greek salad in the largest part, then a
section of tadziki (they called it cucumber) sauce.  It could have used
more garlic IMO.  The 3rd section was supposed to be french fries but I
subbed tabouli (quite good) and Steve had dolmas (They didn't recognise
the name; Steve said "grape leaves and they understood.) which looked
like the ones we saw in a can down at Whole Foods Market a couple of
days later.

The lamb was very good.  I liked my tabouli; it had the nice
"refreshing" flavor I expect with it.  OTOH, the Greek salad was a bit
disappointing.  It had regular (sliced) black olives; I would have used
whole ones if I could not use kalamatas.  The amount of iceberg lettuce
could have been reduced a bit and a more flavorful feta used, especially
with the relative blandness of the olves.  A wedge of baklava (not bad,
I've had a lot of worse ones and a few better) completed the meal.  With
soft drinks and a bit for the tip jar, we paid $22.  We will be back to
try the gyros.

 ML> strangely struck a chord here, if you make your mustard

You're the 2nd person (first was in a newspaper article I saw yesterday)
to use the proper chord in that phrase.  Too many people use "cord"
instead..................GRRRRRRRRRRRRRRRRRRRRRRRR!


 ML> with cold liquid, it's much spicier than if you make it
 ML> with hot liquid.


That's interesting; does hot liquid "calm down" some of the volitile
compounds?


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


... Not all questions worth asking have answers...

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