Text 35523, 78 rader
Skriven 2013-03-31 21:16:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35470 av Nancy Backus (65662.cooking)
Ärende: Winter baking
=====================
Hi Nancy,

 NB>  NB>> As I said, it just felt normal to you, so you totally
 NB> assimilated it,  NB>> and even "experts" can't tell the difference...
 NB> :)  Did your NC
 NB>  NB>> neighbors have the same assessment of your accent...?  :)

 RH> My neighbors on one side are from Michigan, the other side, Ohio.
 RH> Don't know about the across the street ones, if NC is home or not.

 NB> Ok, rephrase that... ;)  Did NC natives have the same assessment of
 NB> your accent...?  ;)   When we lived in Mississippi, the whole time we

Haven't really gotten any comments but we're in an area where there are
a lot of folks from various parts of the country.

 NB> were
 NB> there, we were kidded about our Yankee accents... the minute we moved
 NB> back up north, the twang was glaringly evident in our new milieu... ;)

Just as the NC accent stood out big time in AZ, TX, & HI with me.

 NB> On the other hand, I picked up enough accent and word pattern after a
 NB> week in the British Isles to confuse an expert in British accents as
 NB> to where I was from...

I was in England for a week but didn't pick much of anything up, that I
noticed.  A few years later, in AZ, some maintainence men were having
trouble fitting a filter into our heater. When it finally went in, I
said "By George, I think you've got it!" in a perfect Cockney
accent--and they all cracked up.

 NB>  RH>> Never know, somebody might carry on the tradition and surprise
 NB> you  RH>> some time with a loaf of Christmas Rye Bread from the
 NB> recipe. Either  RH>> that or Margit may go back to Sweden for a visit
 NB> and find out that the  RH>> rye bread tastes entirely different from
 NB> her memories. Then you'ld have  RH>> to re rework the recipe. (G)
 NB>  NB>> She grew up in Connecticut, I don't even know if her parents
 NB> were the  NB>> immigrants or if her grands were...  Not likely to be
 NB> reworking
 NB>  NB>> anything on it anymore anyway...  :)

 RH> I will make changes from time to time on something I've reworked (do
 RH> it a right fair amount with sewing). I'll also take a recipe like the
 RH> lemon pound cake and rework it so it ends up being my recipe, not my
 RH> take on someone else's recipe. I started out making my MIL's sauce &
 RH> meat balls recipe exactly as she wrote it but have made enough changes
 RH> over the years that it's my version now. I'll also do a fresh vegetable
 RH> version that's really good, and very different from her basic marinara
 RH> sauce.

 NB> This one definitely is my recipe... started with 3-4 different
 NB> recipes, took this from one, that from another, and then started
 NB> working on the
 NB> whole... after all the experimentation and notes and changes as we
 NB> went along, it wasn't much like any of the original ones...  When I
 NB> started, I'd already been baking bread for a while, and tweaked
 NB> recipes before,
 NB> so I was working this one from at least some knowledge... just didn't
 NB> know what she thought she wanted as to taste, texture, etc, until I
 NB> presented her with each new effort, then back to the experiments until
 NB> she pronounced it right... ;)

It's fun to do something like that, especially when doing it for
somebody else. Your results were edible too, which made it more fun to
do for a sustained time; I'm presuming there were no bricks or door
stops in the experiments. (G)

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


... It's as easy as 3.1415926535897932384626433832795028841!

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