Text 33469, 86 rader
Skriven 2010-01-13 08:17:00 av Dave Drum (37540.cooking)
  Kommentar till text 33429 av Michael Loo (1:18/200)
Ärende: Gigs and such
=====================
-=> Michael Loo wrote to Dave Drum <=-

 DD> You mean there's hope for all those nascent Art History majors and
 DD> other L.A.S. graduates??? I was listening to an NPR report the other
 DD> afternoon from a job fair for History graduates .... learned that
 DD> full-time tenure track positions in colleges and universities have gone
 DD> down from 75+% to less than 25% of all professorial jobs. Sorta makes
 DD> me glad that I'm just a well-read truck driver.

 ML> There will be lots of space for adjunct, part-time, and/or
 ML> non-tenure-track faculty. I was recently offered such and
 ML> begged off it, because it didn't pay substantially more
 ML> than sitting home and polishing my knob.

No bennies? Most of the higher education (or, for that matter public school
primary and secondary education) teaching gigs offer a health plan that is, if
not a Cadillac plan - at least a high-end Buick plan. Not to mention liberal
vacation and sick pay, etc.
 
 -=> Dave Drum said to Bill Swisher <=-

 DD> I wonder how long it's been since Michael has been on Fido-Tel before
 DD> this last visit. I've been using it since before it closed up, moved to
 DD> Baja Oklahoma and re-opened. I've noticed precious little difference in
 DD> look and feel ... especially now that the bugs in the "virtual BBS have
 DD> been ironed out. (knocks wood in a superstitious gesture).

 ML> You bozos do realize that the post you are commenting on
 ML> is from last November, around which time there was a
 ML> short-lived more-than-cosmetic change to the board.

No, I didn't realise that. There was no time stamp on the message Ned Ludd was
responding to.

MMMMM
 
      Title: Luddite's Apricot Jam
 Categories: Five, Condiments, Fruits, Preserving
      Yield: 3 Servings

  1 1/2 kg Fresh apricots
  1 1/2 kg Preserving or granulated sugar
    300 ml Water

  I love apricot jam. I have made this recipe often, and can
  guarantee it works. It comes out of a little book called
  "Classic Preserves" by Alice May...very 1950s.

  Wash the apricots and cut in half, remove stones. Put the
  fruit in a solid based pan and simmer for about 15 minutes
  until the fruit is soft and the water has reduced. Add the
  sugar slowly and stir until it is completely dissolved.

  Bring to a boil and continue cooking rapidly for about 15
  minutes, or until setting point is reached. Place into
  sterilised jars.

  (My old Grandmother used to work out set point by putting
  some jam onto a saucer and seeing if it was "jam-like"
  when it cooled. If it wasn't she kept cooking....this is
  how I do it too, and it works). You can also buy a
  thermometer and keep cooking it until it gets up to
  temperature...but I can't remember what that point is,
  but it would be easily found on the net. Don't use over
  ripe fruit, most of the pectin required for setting has
  been converted into sugars.

  Anthony the Luddite

  From: http://www.woodworkforums.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... No one should write their autobiography until after they're dead!
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)