That cartoon has been done.
See https://tinyurl.com/retrograde1 and
https://tinyurl.com/retrograde0 (especially
funny that it comes from clipart.com school edition).

I'm not surprised that it's been done before; I just hadn't seen it.

The time did seem ripe for it.

over completely for a long time if ever. There
are still dialectical differences with terms
and usages dating from long ago, mostly
eradicated but still popping up here and there
in isolated locations.

NC has some pockets of older English in use. The Harker's Island "hoi
toider" (high tider) area is one we learned about when we lived down on
the coast. I know other areas (parts of Appalachia) have similar older English dialects in use.

Idle speculation whether there's a coincidence
between dialects and styles of barbecue sauce.
And of course there's Gullah, whose people I
figure eat mostly fish.

For sure. One genre I particularly hate is
dishwash products - why are dishwasher soaps so
strongly scented and nasty? For me, I prefer to
rinse the dishes I use after their run through the
cycle, just to get rid of the smell (and taste).

I try to get either scent free or lightly scented if possible.

I've tried suggesting this, but people seem
to have become impervious to these smells and
tastes, which seem to have become permanent
background noise. I have gotten both Bonnie and
Lilli to promise to look for fragrance-free
dishwasher detergent after their current smelly
supplies have been exhausted. Neither wants to
ditch the Dawn stuff, though, and both use enough
to leave a residue of scent on the supposedly
clean dishes; in both cases I have to wash my
own separately before using. Rosemary's hasn't
got that problem, because she always buys the
cheapest, rather than the fanciest. Back in the
olden days, these had a significant perfume,
usually lemon, but the name brands have long
since caught up. Whatever became of Ivory liquid?

And liquids for the sink - phew. When Dawn first
came out, I welcomed the fake-Rieslingy fragrance
as relief from the citrusy and floral smells of
earlier liquids, but now I taste it and its
analogues everywhere - households and restaurants
alike. Grown to hate the stuff too.

We have some of that in the camper but once it's used up, I'll use
something else. Trouble is, it's a concentrate so a couple of drops go a
long way and using up the bottle is taking a good while.

And people generally use the concentrated liquid in
the same quantity that they'd use the unconcentrated,
essentially doubling or tripling sales.

I'd just as soon there were no claimed basis in
reality, and that was that.

Makes it easier to enjoy the story for what it is, instead of trying

to > figure out what was actual reality, what was made up.
And then you can explore metaphors and plot
stuff without wondering "is it real or is it
Memorex?"

If I'm so inclined.

Some of them actually relate to the discussion, in a wry (not rye)

sort > of way.
Which is another reason why taglines are
subject to discussion and moderation in
this echo.

I try to be careful with them.

Appreciated.

I think the capability is already there, and the
cost would be less.

It's getting there, not to the point of being common place.

Well, it's a few thou and won't get mainstream
until it's a few hundred. But that day will come
pretty soon - guide animals will be a relatively
expensive luxury.

I don't think AI will ever fully replace reality for guide dogs and
other service animals.

In my opinion, in everyday situations it's
already more reliable, but there may be
conditions (extreme emergencies maybe)
where a sentient animal would be better.

Strange, but you could usually figure out what his subject was.

Some ML> of > the others, like Jackson Pollack, it was impossible.

Well, Pollock was never a pop artist nor even
until fairly recently a popular one.

He was quite unique tho.

himself. If it's brussels sprouts, cooked is out for him (but I like them that way, unless they're cooked to mush). He will eat them raw, thin sliced, in a salad.

You could make little tiny dishes of cole slaw.

We're happy with the version of slaw his mom makes (and taught me how to
do). We have tried others, in restaurants, but never found one quite as
good (but had some come close). Just a matter of taste, I guess.

That was a joke.

Title: Sausage Balls #1
1 lb Bulk Sausage (Hot Or Mild) 3 c Bisquick
2 c Sharp Chedder Cheese Grated 1/3 c Water

That's the basic one I've seen quite often.

Pretty simple, probably decent. Why all
the Bisquick? I'd prefer a higher ratio
of protein.

Potato in caramel
categories: Chinese, Shandong, side, low protein, high carb
servings: 4

300 g potatoes (2 medium)
40 g oil
100 g sugar

Peel the potatoes. Clean and cut into 2" dice.
Place them into a bowl or on a large plate.

Place a wok over high heat. Add vegetable oil
and heat to 125C/260F. Put the potato dice
into the wok and fry until golden. Drain the
potatoes and filter the oil for reuse.

Turn down the heat to medium. Add some oil
and pour the white granulated sugar into the
wok until all sugar is totally dissolved.

Add the fried potatoes when the sugar turns
light brown. Stir well for 2 to 3 min until
the potatoes are well coated by the caramel.
Turn off the heat. Place the potato coated
with caramel icing onto a plate.

Tips:
Cooking the white granulated sugar into syrup
is the key technique of making this dish. If
you prefer long, sweet and crystal sugar
threads, add more sugar to the oil. Then the
potatoes can be coated with thick syrup.

When pouring the dish out of the wok, wipe
the plate with oil so that the syrup won't
stick to the plate.

travelchinaguide.com
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

funny that it comes from clipart.com school edition).

I'm not surprised that it's been done before; I just hadn't seen it.

The time did seem ripe for it.

Has been, ever since the "women's lib" movement got going.

over completely for a long time if ever. There
are still dialectical differences with terms
and usages dating from long ago, mostly
eradicated but still popping up here and there
in isolated locations.

NC has some pockets of older English in use. The Harker's Island

"hoi > toider" (high tider) area is one we learned about when we lived down on > the coast. I know other areas (parts of Appalachia) have
similar older > English dialects in use.

Idle speculation whether there's a coincidence
between dialects and styles of barbecue sauce.

Not that I'm aware of.

And of course there's Gullah, whose people I
figure eat mostly fish.

Probably so, that, and other seafood.

For sure. One genre I particularly hate is
dishwash products - why are dishwasher soaps so
strongly scented and nasty? For me, I prefer to
rinse the dishes I use after their run through the
cycle, just to get rid of the smell (and taste).

I try to get either scent free or lightly scented if possible.

I've tried suggesting this, but people seem
to have become impervious to these smells and
tastes, which seem to have become permanent
background noise. I have gotten both Bonnie and

Or as one air freshener commercial says, "nose blind".

Lilli to promise to look for fragrance-free
dishwasher detergent after their current smelly
supplies have been exhausted. Neither wants to

I generally use the Quantum in our dishwasher. It's an easy to use
tablet; I don't like liquids and this is less of a mess than using
powders.

ditch the Dawn stuff, though, and both use enough
to leave a residue of scent on the supposedly
clean dishes; in both cases I have to wash my
own separately before using. Rosemary's hasn't

Not my idea of fun. (G)

got that problem, because she always buys the
cheapest, rather than the fanciest. Back in the
olden days, these had a significant perfume,
usually lemon, but the name brands have long
since caught up. Whatever became of Ivory liquid?

I've no idea--have to look at our store shelves.

And liquids for the sink - phew. When Dawn first
came out, I welcomed the fake-Rieslingy fragrance
as relief from the citrusy and floral smells of
earlier liquids, but now I taste it and its
analogues everywhere - households and restaurants
alike. Grown to hate the stuff too.

We have some of that in the camper but once it's used up, I'll use something else. Trouble is, it's a concentrate so a couple of drops

go a > long way and using up the bottle is taking a good while.

And people generally use the concentrated liquid in
the same quantity that they'd use the unconcentrated,
essentially doubling or tripling sales.

We don't, a little goes a long way.

Some of them actually relate to the discussion, in a wry (not

rye) > ML> sort > of way.

Which is another reason why taglines are
subject to discussion and moderation in
this echo.

I try to be careful with them.

Appreciated.

Thought you would.

I think the capability is already there, and the
cost would be less.

It's getting there, not to the point of being common place.

Well, it's a few thou and won't get mainstream
until it's a few hundred. But that day will come
pretty soon - guide animals will be a relatively
expensive luxury.

I don't think AI will ever fully replace reality for guide dogs and other service animals.

In my opinion, in everyday situations it's
already more reliable, but there may be
conditions (extreme emergencies maybe)
where a sentient animal would be better.

I still think that the dog (or other animal) is much better in most
situations. A robotic voice can't fetch the paper, open the fridge door
or similar tasks.

himself. If it's brussels sprouts, cooked is out for him (but

I like > ML> > them that way, unless they're cooked to mush). He will
eat them raw, > ML> > thin sliced, in a salad.

You could make little tiny dishes of cole slaw.

We're happy with the version of slaw his mom makes (and taught me

how to > do). We have tried others, in restaurants, but never found
one quite as > good (but had some come close). Just a matter of taste,
I guess.

That was a joke.

I know, just a bit of FYI on our preferences.

Title: Sausage Balls #1
1 lb Bulk Sausage (Hot Or Mild) 3 c Bisquick
2 c Sharp Chedder Cheese Grated 1/3 c Water

That's the basic one I've seen quite often.

Pretty simple, probably decent. Why all
the Bisquick? I'd prefer a higher ratio
of protein.

I've seen ones that call for less bisquick, maybe 2 cups.

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


... Gone crazy, be back later. leave a message at the Beep!

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