another crack down is instituted--could be a vicious cycle.

Remember, these people are in it for the money.
Consider the setting we've been talking about.

True, in most, but not all instances.

I'm guessing all circumstances.

I'm thinking some may be in it just for the opportunity to work. Not everybody who works in it is swayed by "the movie industry".

If someone was into it in order to get work, s/he would
be far from likely to behave in that way as described.

Just the way things go. Like an average person putting a thumb over

a > camera lens, sometimes just unavoidable.
The level of precision required - after all, these
are not average circumstances - makes me think that
such occurrences are in some way intentional.

Some may be, but probably more instances where it's not.

Again, soooo unlikely.

Should be, but you have the "I'll do as I please" mavericks. Some

may be > let go, others kept for one reason or another.
I just cannot come even close to believing that!
People who would be liabilities in one way or another
are going to be set up in a position where their havoc
is minimized, if they can't be let go altogether
(director's idiot stepbrother, that kind of thing).

Exactly! If I have to wear concert black, I will, but it's not my
choice for normal wear.

The idiot stepbrother is not going to be put in a
spot with high visibility, unless the director has some
interesting self-destructive streak going.

Possibly so. Tomato plants were the ones that gave me itchies when I

was > younger.
Most sources of contact dermatitis don't bother me,
even poison ivy, but zucchini hairs make me itch.

I've never come into contact with poison ivy, and intend to keep it that
way.

I like to think 50-50.

Mine is more of a keyboard that is a bit flakey at times.

I would like to be able to make that claim,
but often I'm goofing up on my own.

To err is human; to really mess things up requires a computer.

Luckily, computers, though they can get you into
hot water, can't get you into poison ivy (yet!).

October. > He's happy with the overall progress.
Good.

Coming along much faster than I expected, even with the early setbacks.

I like a good balance, but white potatoes instead of sweet. (G)

Unless it's for others, balance isn't uppermost in my
cooking, and in my eating it never is.

Some things just have to be. Steve says that a sweet potato doesn't need
any sort of extra sugar, it's sweet enough already. Yet, some people
load it down with extra sugar--throws the balance way off. But a scoop

Weller's tagline implies the existence of nonsweet
sweet potatoes. Anyhow, what's balance? As I recall
the old recipe was called "candied sweet potatoes,"
which was an understatement if anything. The serving
size, if more than a couple tablespoons, might have
been a bit high.

of a good vanilla ice cream on apple pie isn't too sweet, just adds a
nice note of a different flavor to the pie. By the same token, a wedge
of extra sharp cheddar cheese with the same piece of pie adds a
different flavor note, but just as good.

I'd pass on both of those combos.

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

Need to keep some sort of drawer inventory?

It's not my onions or my fridge. I get to be annoyed,
though.

Ask about the time I had people make crab rangoons

CONTINUED IN NEXT MESSAGE <<

Interesting. I try to get things to shoehorn into
one message.

Didn't quite do it this time. (G)

I'm still not sure where that split happens, or
what does it.

Eve Arden's Divine Dill Dressing

Somehow it doesn't sound as divine as the title indicates it should. (G)

Things seldom do.

A Tudor Coffyn
categories: historical, sweet, pastwwry
yield: 1

3 1/2 c all-purpose flour
1 ts salt
1 c lard/vegetable shortening
1 c water/milk
1 egg white, or mixture of
- rosewater, sugar, and melted butter

Mix the flour and salt.

Heat lard and liquid together until near boiling.
Pour the hot liquid into the flour and beat well
until smooth. Let the dough cool a bit, then take
1/3 of it and roll flat to make the base of your
pastry. The base should be pretty thick. Form the
sides of the pie crust with your fingers, then
spoon in your filling. Roll out the rest of your
pastry large enough to cover the top, then put it
on and seal well .... or simply cover the pie with
tinfoil. Bake at 350F (180C) for 45 min if using a
top crust, or 35 min covered with foil, then 10 min
uncovered. Placing a pan underneath your baking
stone or cooking sheet will catch the liquid that
is apt to drip from the pie.

A few min before the pie is finished baking, spread
egg white or the butter mixture onto the top crust
for a lovely golden sheen. Eat the pie warm if you
wish, but it is equally good (if not better) when
cooled to room temp or even refrigerated.

picturebritain.com/2012/11/whatdidhenryVIIIeat.html
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

True, in most, but not all instances.

I'm guessing all circumstances.

I'm thinking some may be in it just for the opportunity to work. Not everybody who works in it is swayed by "the movie industry".

If someone was into it in order to get work, s/he would
be far from likely to behave in that way as described.

Unless they were somewhat deranged but able to keep it fairly well
hidden until a breaking point was reached.

Just the way things go. Like an average person putting a

thumb over > ML> a > camera lens, sometimes just unavoidable.

The level of precision required - after all, these
are not average circumstances - makes me think that
such occurrences are in some way intentional.

Some may be, but probably more instances where it's not.

Again, soooo unlikely.

But not totally so.

People who would be liabilities in one way or another
are going to be set up in a position where their havoc
is minimized, if they can't be let go altogether
(director's idiot stepbrother, that kind of thing).

Exactly! If I have to wear concert black, I will, but it's not my
choice for normal wear.

The idiot stepbrother is not going to be put in a
spot with high visibility, unless the director has some
interesting self-destructive streak going.

Or, as mentioned above, the idiot can keep the idiocy under wraps.

Possibly so. Tomato plants were the ones that gave me itchies

when I > ML> was > younger.

Most sources of contact dermatitis don't bother me,
even poison ivy, but zucchini hairs make me itch.

I've never come into contact with poison ivy, and intend to keep it

that > way.

I like to think 50-50.

Mine is more of a keyboard that is a bit flakey at times.

I would like to be able to make that claim,
but often I'm goofing up on my own.

To err is human; to really mess things up requires a computer.

Luckily, computers, though they can get you into
hot water, can't get you into poison ivy (yet!).

True, but they can help to ID it should you find something suspicious
looking.

setbacks. > ML> > I like a good balance, but white potatoes instead
of sweet. (G) > ML> Unless it's for others, balance isn't uppermost
in my

cooking, and in my eating it never is.

Some things just have to be. Steve says that a sweet potato doesn't

need > any sort of extra sugar, it's sweet enough already. Yet, some people

load it down with extra sugar--throws the balance way off. But a

scoop

Weller's tagline implies the existence of nonsweet
sweet potatoes. Anyhow, what's balance? As I recall
the old recipe was called "candied sweet potatoes,"
which was an understatement if anything. The serving
size, if more than a couple tablespoons, might have
been a bit high.

A couple of tablespoons for a serving would have been about one and 3/4
too high a serving for me. Unfortunatly, my parents put more than the
average serving on our plates at Thanksgiving dinner (at my
grandparents) and we were expected to eat it, without complaints.

of a good vanilla ice cream on apple pie isn't too sweet, just adds

a > nice note of a different flavor to the pie. By the same token, a
wedge > of extra sharp cheddar cheese with the same piece of pie adds
a

different flavor note, but just as good.

I'd pass on both of those combos.

What about with warm milk (or milk substitute) for breakfast?

If you use them enough, half an onion won't have time
to go bad. Last time at Lilli's I discovered multiple
half onions in the fridge. I used a couple of them, but
there was one I didn't find until it was far too late.

Need to keep some sort of drawer inventory?

It's not my onions or my fridge. I get to be annoyed,
though.

And let her know she needs to check the drawer before cutting up another
onion?

Ask about the time I had people make crab rangoons

CONTINUED IN NEXT MESSAGE <<

Interesting. I try to get things to shoehorn into
one message.

Didn't quite do it this time. (G)

I'm still not sure where that split happens, or
what does it.

All that was continued in this message was the above line.

Eve Arden's Divine Dill Dressing

Somehow it doesn't sound as divine as the title indicates it should.

(G)

Things seldom do.

True.

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


... Yesterday was the deadline for complaints.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)