> At the time it wasn't of any great importance to me, and it still isn't.
> I'd basically forgotten about it until you mentioned that your school
> had 60% as passing.

Yeah. 60% passing, that was for the rich kids. Then
there was the great 70-80 for average achievers, 80
being the honor roll, where you got to wear a powder
blue jumper (if you were a girl; I don't know how
they would have reacted to a boy trying that) instead
of the red one or the special occasion white blouse
and plaid skirt. 90 for the high honor roll, whose
11th and 12th graders got to skip out on study hall.

Boys had the same outfit year round, khaki slacks,
collared plain white shirt, plain black tie until
Tie Day in the spring, where you got to take off your
tie and throw it into the tie tree in the senior
quadrangle (I didn't do this, being able to afford
only one black tie).

>  ML> >  ML> That's why a lot of factories sell seconds.
>  ML> > And a lot of craftspeople sell firsts.
>  ML> One would hope so.
> I've taken out many a stitch to ensure what I make meets my standards.

Yes. One would also hope that a lot of craftspeople
don't sell seconds. Annie used to do some quick-fake
machine quilts that she'd give to charity auctions,
but I think they were macroscopically fine and sturdy
as the real things. One year that was flush for me but
not very much so for an orchestra I worked for I won 
the auction for one and also for a washtub bass.

>  ML> > No, and it doesn't sound like they're particularly into "a mess of
>  ML> > greens" either.
>  ML> Or rather their idea of a mess of greens would
>  ML> be quite different from a su'n one.
> Most likely not.

Though old-time southern food has achieved a
certain vogue among the cognoscenti, who seem
to have discovered potassium-sparing diuretics
and statins.

>  ML> Maybe your dishwasher rinses better than the ones
>  ML> that I am familiar with.
> Could be; I used it last year at the picnic tho most all the plates,
> bowls, flatware, etc was disposable.

You may have noticed that especially with glasses
I usually give them a rinse before using them and
(though this was standard practice at many of the
picnics) squirrel them away for reuse.

>  ML> stoves, probably folks who like to have things sit
>  ML> on low all day and all night.
> The low setting on our stove is too high for me to let things set,
> unattended for very long.

The #1 setting on Lilli's is just too hot for me
to rest my hand on the burner ... but there is a
still lower one that would suffice for culturing
a yogurt overnight (for example). Bonnie and
Rosemary both have gas. You'll notice that I 
don't include the Shipps, because though I'd 
gotten pretty comfortable at Hesperus, I've not
(obviously) been to their new digs.

>  ML> What I truly can't stand is dull abused knives.
> Same here; I've carried some of ours up to VT on several of our mission
> trips.

My travel style wouldn't allow for that. Some 
of the cooking TV show chefs have experienced
difficulty in their wanders - of course they
could check their tools, but that would be like
checking my violin or a baby or something.

>  ML> > No wonder you're the cook for those places!
>  ML> Makes everyone happy, or at least less dyspeptic.
> A very good thing.

Of course, having said that, Lilli keeps Tums 
by her bedside.

Sata Andagi (Okinawan Doughnuts)
categories: breads, sweet
yield: 48

oil for deep frying
4 eggs
3/4 c milk
3/4 ts vanilla
4 c flour
2 c sugar
3 1/2 Tb baking powder
1/4 ts salt

In a skillet, heat oil to 350 F. In a lg bowl, 
beat eggs, milk, and vanilla. Sift flour, 
sugar, baking powder and salt. Add to egg 
mixture; stir until dry ingredients are 
moistened and dough is smooth. Drop teaspoons 
of dough into the hot oil; fry until golden 
brown and doughnuts rise to the surface. 

Bea Shimabukuro of Hui Makaala
The Electric Kitchen; Hawaiian Electric Company, Inc.
www.hei.com/heco/ekitchen/
--- Platinum Xpress/Win/WINServer v3.0pr5