Text 25785, 76 rader
Skriven 2015-04-07 11:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: weathering life 476
===========================
 RH> Knowing teachers in both segments, we know there are quite a few
 RH> distinctives between the two. Private school teachers have a lot less
 RH> hassle from the state.

Putting more pressure on the administration of the private
ones, as they have to either set up their own standards or
"wing" it when hiring and evaluating faculty and also adhering
to whatever state requirements apply.
 
 RH> Those things do take time but if his underlying health is good, he
 RH> will recover faster.

His underlying health is, er, dubious. He seems to be a
tough old coot (68 or so), but if I am in his condition
at that age, I will not be pleased.
 
 ML> Yep. Exactly. And as far as healing goes, Swisher says he'll
 ML> always have a flap.
 RH> I don't have one; the doctor went along the original incision (which
 RH> had been "stitched" with super glue to open up the area again. He
 RH> didn't take the time to do a "pretty" job but there's very few people
 RH> that see the site now anyway.

I guess they could do that for him, but maybe the VA in Alaska
doesn't hold much truck with that kind of sissiness.

 ML> Dark chocolate pudding
 RH> That looks decadently good!

I thought so, too.

 We treated ourselves to a seafood meal in
 RH> Savannah earlier this week.

I had a seafood meal of very tough whelk and very tender sea
urchin the other day. It was entertaining and good but not
memorable the way the Wagyu meal was.

 I had boiled peel & eat shrimp--quite
 RH> good, and fried scallops--more than a bit on the tough side.

Were they tough as in overcooked or as in having the side muscle
or some other way? And also, did they taste good?

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: George Fassett's Hot Chicken Wing Sauce
 Categories: Cyberealm, Sauces
      Yield: 1 cup

  Text only:
  "Melt 1/2 pound of butter and mix with as much Hot Tabasco sauce as
  you can stand. For super hot, add the whole bottle (now, that can
  get really hot depending on the size of the bottle you buy!).

  Salt and pepper to taste, usually fairly heavy on the salt (keeps
  you eating the wings, like popcorn despite the fire coming out
  of your nostrils!)

  Don't forget celery and blue cheese dressing to cool down the insides
  of your mouth enough to go back and have some more!

  A trick I like... coat your wings in this mixture, and then deep fry
  them, and then coat again when done. Makes the wings nice and crispy!"

  Source: George Fassett, Cyberealm BBS Watertown NY
  Originally posted July 7, 1992

  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

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