>  ML> low enough level of toxic waste, nuclear.
> Doubt it will ever happen in our lifetime tho.

Weller indicates that it has happened and continues
to do so in his country.

>  ML> If the new orthodoxy is true that this virus can
>  ML> be transmitted by long-distance small droplets,
>  ML> guess what - masks will be shown to be not that
>  ML> great of an idea.
> Time will tell on all this. Meanwhile, the state requires a mask just
> about everywhere, unless actively eating or drinking.

If you take all the information available at face 
value, masking without physical distancing is a 
waste of time and a false security, whereas physical 
distancing works in and of itself - to what degree
is unclear, but if the virus gets that smart that
quick, we're cooked, which is what I said from the
very beginning.

>  ML> chance, and then when there's sufficient supply, I'll
>  ML> go and get mine.
> I used to not get them (never got the flu either) but after several
> years of bronchitis every winter, Steve insisted that I get it.

I get an assortment of respiratory ailments here
and there, and what they are has so far been
irrelevant. Getting the flu vaccine doesn't seem
to have changed the pattern, but what the hey,
it's a $10 copay, waived for 2020. By the way,
the formula really hurt my arm this year.

>  ML> though, the only way to keep them from exaggerating
>  ML> everything would to be to make deliberate falsehood
>  ML> a felony and unintentional falsehood a misdimeanor;
>  ML> freedom of the press does not now and never did mean
>  ML> the freedom to make all sorts of junk up.
> Not good.

I always wondered how the National Enquirer and its
analogues managed to avoid prosecution. Freedom of
speech quite explicitly excludes telling falsehoods 
to endanger.

>  ML> Next time we see each other. I've cooked squid
>  ML> often enough that it's not substantially more
>  ML> difficult than falling off a log.
> I'd hopefully be feeling a lot better too. Other than a very pesistant
> cough, I am slowly improving but still doing a lot of basic cooking
> only. Last night's supper was home made chicken soup with matzo balls
> (from a package mix).

Eggs, fat, water, matzoh, pretty easy ... if you 
have the matzoh, if you have the balls.

>  ML> >  ML> MALASADAS (A PUNAHOU RECIPE) [like zeppole]
>  ML> > Is this Leonard's recipe?
>  ML> It's similar to Leonard's; I imagine all recipes
>  ML> for them are similar.
> Most likely so. (G)

---------- Recipe via Meal-Master (tm) v8.01

      Title: Zeppoli
 Categories: Desserts, Italian
      Yield: 20 servings

      2 tb Butter
      1 pn Salt
      1 c  Water
      1 c  Flour
      3    Eggs, whole
      1    Egg yolk
           Vegetable oil for deep frying
    1/2 c  Confectioners' sugar

 As made in Naples for the Feast of San Giuseppe, these crullers are piped
 from a pastry bag into ring shapes. After being fried, their centers are
 filled with pastry cream and cherry preserves.

 PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter
 dissolves. Off heat, dump in flour all at once and stir rapidly to mix.
 Return pan to medium-high heat and cook, still stirring rapidly, until
 mixture is smooth and begins to coat bottom and sides of pan. Remove pan
 from heat and, one at a time, add eggs and extra yolk, stirring briskly
 until each addition is absorbed. Let mixture cool to room temperature. Put
 confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F.
 Using 2 teaspoons, drop in nuggets of dough about the size of a small
 walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the
 zeppoli will rise to the surface, turn over when their bottom halves are
 golden brown, and finally rupture slightly and puff further as the
interior
 dough expands. Remove them from the oil when golden brown, firm, and
hollow
 inside. (Check one from the first batch, and if the interior is at all
 soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then
 toss in the bag with confectioners' sugar. Serve at once.

 TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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