Text 1251, 106 rader
Skriven 2013-06-15 19:18:17 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1019 av MICHAEL LOO (1:123/140)
Ärende: the journey 708
=======================
Hi Michael,

 RH> I had one of those with English, as an undergrad major, secondary ed
 RH> minor. I changed to sociology, with minors in psychology and art,
 RH> stayed with that and was happier.
 ML> The journey was amusing, though, right?
 RH> Frustrating at times.

 ML> Everything is frustrating at times. Today my brother infuriated
 ML> me by having a shouted phone conversation (I was in my room 30
 ML> feet away), then coming over and asking me if I'd overheard it.
 ML> Turns out he crashed the car and didn't want to tell me directly,
 ML> so he talked even louder than usual, to whom I am unaware - I had
 ML> to deliberately not listen. He had to bite the bullet and tell me:
 ML> not a big deal except that he doesn't have no-fault insurance,
 ML> and chances are he was at fault. I said never mind that, are
 ML> you okay, and he said yes.

Good that he's OK but not so good that the car was crashed. It does mean
that he has an opportunity to experience how you get around, unless he's
got a loaner or is planning to replace the car.

 RH> Will this be when you're in the Williamsport area in July?

 ML> No, September, the weekend after Labor Day. I suspect I'll
 ML> have done enough cooking, for an equally discerning but less
 ML> critical audience, during picnic week.

OK, we're heading over to NJ and MD, then home after the get together in
PA over the picnic week end. Debated briefly if we should try to head
back up to NY to catch the tail end of the picnic but the family
situation has pretty much ruled it out. We'll have a bit of time to
unpack, do wash, have my annual oncology visit, and then repack, head
out the door to head west. We'll be back before Labor Day but will be
catching our breath--and catching up on everything around here.

 ML> I actually would prefer that. I told the chef that I can make
 ML> a Schweinshaxe or Schnitzel with the best of them, but that
 ML> didn't fit into the plan.
 RH> Sigh! Maybe another time, another place.

 ML> The things I cook best are the ones I like to eat best. There

I think that's true of a lot of us.

 ML> are some Chinese dishes I love, but they tend to be either time-
 ML> consuming (soup dumplings), exceedingly hot (mapo tofu), or not
 ML> universal in the appreciation (braised pork belly).

But, every so often you have to cook one of those time consuming dishes.
Almost every year when the weather turns cold (about November) I get the
urge to make sauerbraten and red cabbage. Usually I just cook noodles to
go with it but with Steve's help I've made spaetzle a few times. It's
easier just to do the noodles as they don't need attention while I'm
making gravy, etc. I didn't make the sauerbraten last fall but did,
after we got back from our December-January trip. I also made it at my
parent's house when we went up in February. Lasagne is another one of
those time consuming but just has to be made every so often dishes.

 ML> With the ribs that some others had, you got it in one. My
 ML> pulled beef was thankfully not very sauced.
 RH> Thankfully; we've had some bbq drowning in sauce, other that has been
 RH> on the dry side. I like it moist but not soaking wet

 ML> I tend to ask for my bbq extra fatty with the sauce on the side,
 ML> difficult when things come prepulled and premixed.

I'll try to get the sauce on the side as well; actually, with most
anything like that (salad dressing, sauces, etc) I'll usually ask for it
on the side. But, it's hard to do that with some things like bbq.


 ML>  , and given a
 RH> choice, would rather have eastern NC bbq than western. (AG)

 ML> I like vinegar sauce as an accent but not in the quantity usually
 ML> applied. If you're talking mustard sauce, I shudder.

I agree on the mustard sauce; that's a SC thing. I'd never had good bbq
(don't know if I'd had any bbq, actually) before moving to NC; the
eastern NC style just hit the right note with me. Probably because red
sauce is so common, even tho there's a zillion & one varients on the
theme.


 RH> various offerings. When she came back, she asked what blutwurst was. I
 RH> just told her that she knew enough German to translate it so the mental
 RH> wheels churned for a few seconds, then she said "eew!" ad she realised
 RH> what it was. Needless to say, she didn't want to try it.

 ML> Bauernwurst doesn't have any Bauern in it, nor bratwurst
 ML> any brats.

No, but blutwurst does have blut in it. That makes it the wurst, IMO.
(G)

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


... OH NO!  Not ANOTHER learning experience!

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