Text 13130, 122 rader
Skriven 2014-05-09 00:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: differences 611
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 NB> Blonde's a state of mind, not a color of hair

Yeah, something like that. I have a friend who signs her
e-mails "sent by a smart blonde from a dumb phone";
I don't know how dumb her phone is, but is truly both
smart and blonde. And bizarrely beautiful, as in if
you tell a teenage girl to draw a picture of a princess,
she looks like that.

 ML> blanch the broccoli first (strongly preferring a mild
 ML> crunch to the splintery one that raw vegetable provides)
 NB> It also can make it a little more digestible...

Aside from the fartiferousness, which cooking doesn't
do a whole lot for, indigestibility isn't that important
to most of us, who get an overplus of nutrients.

 ML> and use a different dressing (not wanting to wake my
 ML> sleeping diabetes tiger).
 NB> Maybe just use less sugar....?

I'd envision the result of that as being both bad-tasting
and bad for you. That dressing as conceived has to be
hugely sweet to have any appeal at all.

 NB>> Laughing at others is usually cruel... laughing with others usually
 NB>> not so...  Poking fun at others, making them the butt of jokes, I
 NB>> find just wrong, and mean...
 ML> I don't see the point. Or rather, I do too keenly, having
 ML> periodically attracted that kind of attention.
 NB> Likewise... or seen it directed at friends of mine...

Some people make the distinction of "laughing with" vs.
"laughing at" - I'm a bit leery of that as well, and when
someone says "we're not laughing at you, we're laughing
with you," it's likely they deserve to be filleted.

 ML> Problem with gentle humor is that it is so often not so
 ML> gentle as it pretends to be - or that it can be taken
 ML> as not so gentle.
 NB> Truly gentle humor takes into account how it is being received

Another subtheme is that truly gentle humor is relatively
rare.

 ML>> Now who does the social work training in your city?
 NB>> Not sure.  Closest might be at Geneseo, or at one of the community
 NB>> colleges, maybe..  Buffalo and Syracuse have MSW programs. 
 ML> Largely deprofessionalizing the profession then.
 NB> Our local community colleges are taking over some of the professional
 NB> training... Monroe CC has one of the good nursing programs locally,
 NB> along with UR and Roberts Wesleyan...

Interesting. Community colleges I thought were mostly
stuck at the associate level of degree granting.

Yesterday I went to the MGH (Massachusetts General
Hospital) IHP (Institute of Health Professions)
graduation to watch a young friend get a nursing
degree, of which it turns out there are many types,
including several flavors of doctorates and master's
degrees as well as the BSN. This professionalization
(perhaps hyperprofessionalization) of the field is a
bit foreign to me, as when I was growing up, few RNs
had even a bachelor's. This seems to be a contrast
to the situation you seem to depict in social work.

 ML> one of our honor students decided for reasons unknown not
 ML> to try for any of the high-priced-spread colleges and was
 ML> admitted to the state university, a good one, based on the
 ML> reputation of our school (with the backing of board scores
 ML> of course), with junior status. 
 NB> Lots of reasons not to go for the high-priced-spread, one of which
 NB> being ability to pay for it (scholarships/grants not being totally
 NB> ubiquitous, and some wouldn't want to be saddled with loans).

Oh, sure, there are plenty of diverse paths that make
sense in individual cases.

 ML> (dorm resident) freshman year was fascinated by this
 ML> phenomenon and being a historian researched stories of the
 ML> glory days when just having an ID ("bursar's card" up through
 ML> my years there) bearing the illustrious name guaranteed an
 ML> instant line of credit in places as far away as New York.
 NB> I can see why the proctor was fascinated by that...  :)

People go to Harvard for various reasons, some good, mostly
the obvious ones, some bad, including the fascination with
the name and the culture, "because I can," or, in my case,
because it was the culmination of my parents' ambitions.
Also it was the only place that would give me substantial
financial aid. Turns out to have been a lousy investment for
them, but, hey, nobody's perfect.

Twice-cooked Pork
cat: Chinese, Sichuan, Szechwan, main
servings: 4

400 g pork shoulder with the skin
100 g garlic chives
25 g broad beans
10 g hoisin

Rinse the pork, stew till the meat is tender
and the skin is soft, cool and slice.

Cut the garlic chives into sections.

Stir-fry pork slices in medium hot oil till
slightly curled.

Drop in finely chopped broad beans, stir-fry
till brown.

Add hoisin, stir-fry till the flavor comes
out; season, drop in garlic bolt sections,
stir-fry.

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