> > There used to be a big thing made about publicly-owned 
> > utilities. I never got the point of that.
> Hopefully to get rid of at least some of the Con aspect, but around 
> here it can just exacerbate the problem.

Sorry, it's a New York corporation, need I say more?
OK, could be worse, could be Connecticut-based.

> > > They blend in and hide in the crowd, unlike the ones in leather 
> pants 
> > > and purple hair.  
> > I'd have guessed that the ones in leather pants and purple hair
> > aren't really into crime, or at least the kind of crime that
> > would affect the likes of us.
> Generally not.  I'm more inclined to trust people who can't hide.

That was my point, mostly.

> > So I went on line and heard a recording of Depp singing
> > something or other, and I no longer want to hear him sing
> > Pure Imagination.
> Probably not. Some actors have really good pipes.  Some... yeah well.

I haven't seen the appeal of Johnny Depp at all anyway.
Of course, I've not seen a full movie with him in it.

I envision him as a latter day Robin Williams; of course,
I've seen him in only one movie too.

> > > Panty liners and paper tissues.  I'm forever washing the tissues. 
> > > Darned things get EVERYWHERE. 
> > You should use paper towels instead. They wash.
> Not for blowing my nose. 

And why not? Delicate nose, or what.

> > > Just as well. It might work well with an olive oil cake. 
> > Some restaurant served me an olive oil cake once - it was
> > a little peppery and a little cakey, but the main problem
> > was, as you can guess, the absence of butter.
> That would be unfortunate.  Baked goods require butter.

Lard works sometimes.

> > > It's Tradition if you're East Coast Jewish. Movies and whatever's 
> > > open on Christmas. In really traditional households it's Chinese 
> > > food, but less observant folks will go out for Thai, Indian etc 
> too.
> > No less peculiar. As in, why do anything at all on Christmas?
> It's a day off even if you don't celebrate, and some folks just want 
> to go out.  

That's a lame explanation.

&

> > No, but the major entree is not the ability but the potential
> > sale, and without a dollar-bound patron, that's mighty tough.
> > I did do the demo for the Violin Society of America once at
> > the Library of Congress and was invited back "any time," but
> > I didn't take advantage of that offer for various reasons.
> Oh well.  It was a thought.  It's too bad you can't borrow a Strad 
> from the local library the way you can a baking pan.  

Strads are essenially irreplaceable and mostly
uninsurable. You can't borrow a 20-karat diamond
from the library either.

> > > > More a profit generator, if only a short-lived one.
> > > Some schemes seem to work forever, at least at some level. 
> > It's amazing, isn't it.
> People keep falling for them.  

Even more amazing.

I read (I guess the backlighting from Gail and Dale's overhead
lights in the dining room isn't adequate for the purpose)
Frongle keep talking for them.

> > Sacerdote used to take me to an IGA, where not only was the meat
> > better and more inexpenive than at the Big Y, there was a more 
> > interesting selection as well. 
> They're smaller but generally better for perishables. They tend to 
> sell the good local ice creams too. 

There's something to be said for elegant ice creams.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sangria Sorbet With Fresh Berries And Phyllo Crisps
 Categories: Desserts
      Yield: 1 Servings

-------------------------------SANGRIA
SORBET-------------------------------
  1 1/4 c  Sugar
  1 1/2 c  Water
  1 1/4 c  Orange Juice
    1/4 c  Lemon Juice
      1 c  Red Wine (e.g., pinot noir)
      1 c  White Wine (e.g., riesling)
      1 c  Frozen Strawberries in
           -syrup

-------------------------------PHYLLO CRISPS-------------------------------
      4    Phyllo sheets
      8 oz Unsalted butter
    1/2 c  Granulated sugar

  SANGRIA SORBET Bring sugar and water to a boil to dissolve sugar. Combine
  orange and lemon juices and wines. Puree strawberries with some of the
  mixture and cool. Freeze in ice cream machine.

  PHYLLO CRISPS Melt butter in saucepan. Using a pastry brush, brush each
  sheet of phyllo length with butter and then sprinkle each sheet with
sugar.
  Layer the sheets one on top of the other and cut into diamond shapes.
Bake
  in a 350 oven until golden brown.

  John Geckles

  John Geckle's Comments: The phyllo sheets were cut in half and then
sliced
  in long rectangles.  The long rectangles were then sliced from top left
to
  bottom right to form two triangles.  The triangles  were placed on a
baking
  sheet and covered with another baking sheet to prevent them from puffing
  up. The sorbet was served by placing four miniature scoops in the center
of
  a bowl.

  The sorbet was then surrounded by fresh strawberries, raspberries and
  blackberries.  The phyllo triangle crisps were dusted lightly with
  confectioner's sugar and placed upright into the sorbet.

  I may not eat for the remainder of the weekend...  This was more food
than
  I typically eat in two days.  I'm definitely going to enroll in the next
  cooking class...  I will, of course, share the experience with you...

  From Midway USA, John

  Source: John Geckles, The Dinner Table

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