Strikes me that greed isn't a guarantee of jail,
though perhaps it should be. One needs to overreach
or be stupid as well; also unlucky.
Or just arrogant, which falls under stupid I suppose.
Arrogance, without the other weaknesses,
generally doesn't get one locked up.
If one is successful enough at feeding, there
might be enough extra to pay for recording (I've
known of such cases). Or you could have them
crowdfunded.
In one case it's just ...dunno. He's a doctor and his wife is a nurse,
but
he doesn't quite get how good he actually is.
Maybe he doesn't want the hassle. According
to some of my friends who have done both,
docting is less stressful than musicing.
Tarantellas and what my friend Cheryl used to
call "gig-oos" were generally in 6/8.
Gigot? I thought that was lamb.
Quit hamming around.
Hams tend to be ovoid.
I tend to avoid hams, myself.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vegetable Soup
Categories: Soups, Italian, Potatoes, Garlic
Servings: 8
8 c Chicken Broth (See Recipe)
1/3 c Olive Oil
1/4 c Chopped Parsley
4 Garlic Cloves
1/4 lb Pancetta Or Unsmoked Bacon
3 c Shredded Cabbage
1 md Onion, Finely Chopped
2 Carrots, Finely Chopped
1 Celery Stalk, Finely Chopped
1 Potato, Peeled, Chopped
2 Zucchini, Finely Chopped
1 lg Tomato, Chopped
1/4 lb Mushrooms, Finely Chopped
1/4 lb String Beans Finely Chopped
4 Pieces Prosciutto Rind
Salt, To Taste
Pepper, To Taste
1/2 c Grated Parmesan Cheese
There are as many versions of vegetable soup in Italy as there there are
cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured
with salt and is not smoked. It comes rolled up like a large salami.
Widely used in Italian cooking, especially in Emilia-Romagna, it is vital
to many dishes. If available, buy a large quantity. Cut into several
pieces and freeze it. You can substitute domestic bacon for pancetta. It
must be blanched in boiling water for two three minutes to reduce the
smoky
flavour. Fresh side pork can also be used. I'll be posting several
recipes
over the next while that call for pancetta, so if you can find some, it
won't go to waste. Prepare chicken broth (see my previously posted
recipe).
Heat oil in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until lightly
browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining
vegetables to saucepan. Cover and cook about 5 minutes. Add broth and
water, if using, and prosciutto rind or ham shank. Cover and reduce heat.
Simmer 40 to 50 minutes. Remove half the vegetables with a slotted
spoon.
Place in a blender or food processor and process until smooth. Return to
saucepan. Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20
thick slices of Italian bread. Place 2 slices in each soup bowl and
sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve
with
additional Parmesan cheese. Source unknown
MMMMM
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