Text 24220, 92 rader
Skriven 2015-02-20 22:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: heat 244
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 ML> I have recently been informed that the seal meat was
 ML> not in proper condition. As it was, I don't see any
 ML> amount of treatment or spice doing much to help.
 NB> Might you try it again, if assured that it was indeed in proper
 NB> condition another time...?  :)

If it smelled better than this unfortunate animal, sure.

 ML>> Whereas in the case of ghost peppers, that's not quite true.
 NB>> True... had there been more of it, it might really have packed a
 NB>> wallop... 
 ML> I will (someday) go to Popeye's and see what the fuss is about.
 NB> As long as it's still available by the time you get there... ;)

And if it's not, then it must have been a "who cares"
phenomenon after all.

 ML> Problem is that fried chicken thighs are about as good a
 ML> food as you can have, and Popeye's version is usually
 ML> pretty close to the top of the heap. So I'll be making a
 ML> sacrifice to test out the new product. It's not like the
 ML> olden days when if a meal didn't please me I could afford
 ML> the stomach and pocketbook space to just have another.
 NB> A single thigh is available there... and only a couple bucks.. ;)

So I can get two thighs or one thigh plus a small order
of something that likely will disappoint. Tough choice.

 NB> Yours does seem a little more so... the uni-grounded ones are about
 NB> what I was expecting...  And just what benefits does such a club
 NB> afford...? 

Alcohol at popular prices in a genteel setting I guess.
Ours offers a score of concerts annually, to which one may
bring a guest for a small fee, maybe $20 or 25, or less
than half what a concert of comparable quality would cost
out in the real world. Plus, afterward, there are snacks.
Used to be Welsh rabbit and oysters on the half-shell, but
the oysters were abandoned as an austerity measure during
World War II. After that it was Welsh rabbit and beer, but
newer administrations have seen fit to alter the fare, and
Welsh rabbit nights happen only a couple times a year.
 
 ML> The chair of the Harvard music department, first woman to
 ML> have that position.
 NB> Ah.  Is your club specifically for Harvard musicians, or more widely
 NB> Harvard... at least, that is, as originally set up...?
 
Back in the 19th century, Harvard didn't offer music training,
and this organization was set up to lobby, as it were, for a
music department. Eventually such a department was set up, and
by any sensible view that would have been a perfect time to
wind up the club's affairs, but no, the members had had such
fun that it was decided to keep it going and find other worthy
windmills to tilt at. Good thing, as it started the first
chamber music concert series in the country as well as the first
professional orchestra in the country (which was disbanded and
folded into the Boston Symphony when that group was founded in
1881). As it became more distant from its roots, its membership
was expanded from Harvard musicians to Harvard people interested
in music to collegiate people interested in music, plus some
professional musicians, to what it is today, a bit of a mess but
becoming more influential in the music world. In addition,
traditionally the membership was made up of wealthy WASPs from
Beacon Hill (as was the rest of Harvard), but gradually that
was eroded: first Jews, then non-Harvards, then all sorts of
riffraff. My friend Jack was president of the club in the '80s
and had the avowed goal of increasing diversity in the ranks. I
was the third Asian member (the first was Seiji, the second a
guy named Felix Chow); when I joined there were a few women, to
whom membership was opened (aside from the aforementioned Luise
Vosgerchian) a year before my class; also one black member,
T.J. Anderson, a music professor at Tufts - Roland Hayes and I
believe Paul Robeson had been guests but were not offered
membership.

Harvard fizz
category: booze
servings: 1

2 oz brandy
1/2 oz sweet vermouth
3 ds orange bitters
1 ds simple syrup
soda

Mix first 4 ingredients; pour over crushed ice, fill with soda.

Harvard Magazine, Sept 1999
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