Hi Michael,

 ML> Gemaeldegalerie most likely.
 ML> > I was thinking more likely the Egyptian museum.

 ML> All that stuff was in the east, and my knowledge
 ML> and appreciation of Museumsinsel is scanty. I'm
 ML> much more a Kulturforum kind of guy.

I chaperoned a field trip for one of our girl's classes; that's how I
got to the museum.

 ML> At this point I wonder if I'd clam up from brain
 ML> freeze or let my knowledge of the subject matter
 ML> carry me, as it would with music.
 ML> > You could probably carry it off, with maybe a few moments
 ML> > here and there of brain freeze.

 ML> It's all speculative, anyway.

All in the mind.................................

 ML> > Those times it would be good to have a co-teacher who
 ML> > could jump in and continue the same line of thought or
 ML> > offer a contrasting one.

 ML> I'm not great at subjects that would welcome a
 ML> contrasting view, though were I to design a course,
 ML> I could reluctantly collaborate with a co-teacher
 ML> under 40, with the young person's point of view -
 ML> much of the ones I've seen and heard are shockingly
 ML> ahistorical.

I wouldn't be particular about the age of the person, rather what their
viewpoint is, is more important. If I needed a contrast to mine, there
are enough people in our generation who would easily provide it.

 ML> he was a worse driver than artist.
 ML> > It happens.

 ML> He ended up kind of splattered, like his work,
 ML> leaving the world wondering was he a genius or
 ML> a fraud or, like John Cage, a bit of both.

............And we'll never know.

 ML> Modern dance leaves me fairly cold.
 ML> > Same here; most of it looks like a bunch of robots.

 ML> Would that it did - I might find something to
 ML> understand and/or appreciate in that.

I don't know if I would.


 ML> > A crock pot will get up to about 300.

 ML> The bottom may get up to that (I am surprised it gets
 ML> that far), but the surface isn't going to. I presume
 ML> that the reason for a 300 base is that it'll get about
 ML> a 200 top. But slow cooking on high defeats the whole
 ML> purpose of slow cookers.

A mix of high and low might be a better option. Sometimes I'll start a
crock pot full of something on low, kick it up to high after a couple of
hours and then back to low after a couple of hours on high. Most often
tho, it's on low all the time. On high it does bubble/boil.

 ML> I've met only one military doc I liked, and he
 ML> cut out of there after making colonel and being
 ML> threatened with general school.
 ML> > One of mine did his initial enlistment and then went to the Mayo
 ML> clinic.

 ML> Annie in Pennsylvania's father did something like
 ML> that, the details lost to me now.

How is she doing these days or have you lost contact with her?

 ML> > Instead you decided to hang around a bit longer.
 ML> > BTW, I saw the bit about the hospital not having
 ML> > record of your planned surgery date--hope
 ML> > that all works out ASAP on the positive side.

 ML> As far as I know, the solution involves changing
 ML> horses in midstream with the penalty of a few days
 ML> and an extra preop visit down in some place called
 ML> National City. I was going to nix that, but Lilli
 ML> said that I should go with their fix.

Sometimes it's the best all around, even tho it's not ideal.

 ML> > A ploy to get you to buy more potato chips. (G)
 ML> Well of course.
 ML> > Not bought that often (except Hartley's, when we're in PA) around
 ML> here.

 ML> I was always an Utz person myself, but the
 ML> main thing is small batches and fresh oil.

For sure!


 ML> Blackberry Slump
 ML> > So what's the difference between this, a cobbler or a grunt?

 ML> Nothing as far as I can tell. Slumps and grunts are more
 ML> frequently cooked on the stove, and cobblers in the oven
 ML> so as to have a firmer and browner top, but by such a
 ML> criterion the recipe I posted would be a cobbler rather
 ML> than a slump. There also seems no unanimity on whether to
 ML> use a batter or a soft biscuit dough. The difference from
 ML> a crisp or a crumble is that these last use stroozle-ish
 ML> toppings made with crumbs and butter.

I'm not particular on what it's called, as long as it tastes good. (G)


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


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01