Text 25516, 79 rader
Skriven 2012-05-31 02:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: times change 735
========================
 DS> My mother and I were talking about my childhood not too long
 DS> ago. When my father died, it left us at a considerable economic
 DS> disadvantage and she almost immediately rejoined the workforce.

To be expected. And what you refer to in the rest of your post
indicates why your family didn't spiral into disaster the way
many similarly disadvantaged ones do.

 DS> This was in the days when schoolkids still walked to and from
 DS> school twice a day - we came home for lunch every day.

To be fair, there were neighborhood schools back then.

 DS> She told me that she was pretty pleased at how well I'd turned out
 DS> considering my childhood had gotten "cut off" like it did. She said
 DS> she always regretted having to go to work like that and put such
 DS> responsibility on my shoulders at that age.

All fair and sensible, and it's cool that you discussed things
as adults.

 DS> I'm glad it happened in the era in which it did. Today, all it would
 DS> take is for an asshole neighbor to drop a dime to the authorities
 DS> that an 11-year-old was taking care of three other kids, and the 
 DS> DCF would be up our ass in a heartbeat.

Think so? I wonder about welfare systems sometimes. If populated
with sensible as well as well-meaning people, much good could be
done. Like providing support to such households instead of tearing
them apart.

 ML> Your mother, though demonstrably a little loony
 DS> She's a little loonier these days. I cut her plenty of slack, 
 DS> though, because she's in her mid-70s, so some loonyness is
 DS> to be expected. 
 
You do realize that you have several viewers here who are
in this price range. ... Oh ... ... [g]

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Haggis
 Categories: Scottish
      Yield: 6 servings

      1    Sheep's stomach bag plus the
           -pluck (lights, liver and
           -heart)
      1 lb Lean mutton
      6 oz Fine oatmeal
      8 oz Shredded suet
      2 lg Onions, chopped

  salt and pepper about 1/4 pint beef stock

  Soak the stomach bag in salted water overnight. Place the pluck
  (lights, liver and heart) in a saucepan with the windpipe hanging
  over the edge. Cover with water and boil for 1 1/2 hours. Impurities
  will pass out through the windpipe and it is advisable to place a
  basin under it to catch any drips. Drain well and cool. Remove the
  windpipe and any gristle or skin.

  Mince the liver and heart with the mutton. (Add some of the lights
  before mincing if you wish.) Toast the oatmeal gently until pale
  golden brown and crisp. Combine with minced mixture, suet and onion.
  Season well and add sufficient stock to moisten well. Pack into the
  stomach bag, filling it just over half-full as the stuffing will
  swell during cooking. Sew up the bag tightly or secure each end with
  string. Put an upturned plate in the base of a saucepan of boiling
  water, stand the haggis on this and bring back to the boil. Prick the
  haggis all over with a large needle to avoid bursting and boil
  steadily for 3 to 4 hours. Makes 6 to 8 servings.

  Source: unknown. Poster: Glen Jamieson, 12-16-01

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