Text 34704, 62 rader
Skriven 2013-03-11 19:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: aging 244
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 RH> Can you pick out your own playing from a tape?

Ideally no, but sometimes - I am usually the strongest
or among the strongest in an ensemble, and the situation
is designed so that they coalesce around me. Sometimes,
though, I'm the only one playing the right notes, with
the obvious effect. Rarely I'm the only one playing the
wrong notes, with also the obvious effect.

 When I was in high
 RH> school drama, we used to say "bad dress rehersal, good performance" but
 RH> as bad as dress rehersal was sometimes, performances weren't always
 RH> perfect.

I'm sure people used to say that to comfort themselves or
each other, and sometimes it was true. And it's always been
a purpose for dress rehearsals to get the bugs and the
jitters out. But problems at dress don't cancel out
problems in performance, let me tell you.

 RH> And so? Had your seal yet?  Did it taste blubbery?

The blubber tasted like rancid fishy salo; the flesh, tasted
three times, was nasty, nasty, and nasty. Think of the way tuna
cat food smells ... after being out for a couple days.

 ML> I'm not familiar with Peachey's scrapple, not having
 ML> eaten there. How does it compare to the Rapa line?
 RH> Peachey's is Mennonite made in small quantities. I don't know if it's
 RH> sold anywhere but their store. OTOH, Rapa's is probably produced in
 RH> much greater quantities, sold in wider distribution. That give you any
 RH> ideas? 

Rapa is made in not so big batches and in fact is the
manufactory of Habbersett and several other brands, each
of which supposedly has its own recipe. It probably is
not so good as small-batch stuff, but I find it quite
acceptable and close to as good as what I used to make
myself (enshrined on Sacerdote's Website).

Peppers stuffed with scrapple
cat: scrapple
servings: 6

1 1/2 lb scrapple
3 Tb chopped onion
6 lg green peppers
1 c cheese sauce

Cube scrapple; soften over low heat. Add onion.
Cut stem end off peppers. Remove seeds. Blanch
pepper shells 5 min. Drain. Stuff with scrapple.
Set peppers in muffin tins. Bake 30-40 min at
350F. Top with cheese sauce. Serving suggestion:
fluffy buttered rice and honeyed carrots are a
good addition to the meal.

Source: Habbersett's

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