Oh, generally... It WAS a wedding after all, with all on best
behaviour... ;)

You do run in a classier circle than mine!

Most of them were family... They'd have to live with me afterwards
still.... ;)

There is that.

Did you prepare more for the ones who were closer
to you? In general, I found myself playing better
for clients to whom I was more favorably inclined
because they were simpatici or knew music or paid
double.

marry my daughter. As well as numerous arguments and
even a minor altercation or two. The coolest thing was
when I was leading a quartet that had been paid by the
bride's father, and he requested an aria from a Puccini
opera where the girl dies.

Isn't that the case in all the Puccini operas....? ;) Maybe he just
thought it a very romantic aria....

It was a rather grim aria (forget which) where
the girl was basically coughing up blood while
she sang (but it wasn't Boheme).

More Power to him.... ;)

You and the Ruths, sneaking references in to which
the moderator offers a myopic if not blindblind eye.

I was referring to the organist, not anything religious (this time, anyway)... E. Powerful, as he's sometimes referred to as.... :)

I used to play occasionally with his successor
at the church in Brookline, and people there
called him, well, less favorable things, but don't
ask me what.

he'd hiss over to her something like, Ginny! ONE two
three ONE two three - loud enough for people in the
audience to notice sometimes. But in this case it was
almost invariably his fault. The best defense is a good
offense. Playing with these people was never a great
pleasure.

What petty people... no I imagine it wouldn't be a pleasure... :(

What I did for love ... .

Indeed. ;)

My friend Jackie once suggested that I should be
a gigolo, as it would be more fun for not much
more self-abasement.

One of my taglines when I had taglines was a bit long
but said to the effect of some say things are revolutionary
when they are merely revolting.

Stolen.

Fashion it into taglineable material
and it's yours.

I was thinking more of someone that doesn't realize what fresh
garlic is supposed to taste like....

In which case no loss to them.

Until they actually do become informed... :)

At which point they won't make the mistake again.

Ok, I'll agree there... :)

One problem of course is that scientists are affected
by the same selfish desires and aspirations that any
other professional is guided by - including politicians.
priests, physicians, prostitutes, provisioners.

Such a list... (G)

Chefs, clerics, captains, ... .

Nice additions... ;)

Singers, stockbrokers, and sound engineers.

Saccharin works best in cooperation with other
sweeteners. Of course sugar is the best of these.

And one might as well just use sugar... possibly just slightly reduce
it, if one is worried about the carbs or whatever...

Most of the zero-Calorie sweeteners put
regular sugars in to mellow out the
artificiality; they used just under the
amount that would deliver enough carbs to
be reportable.

... The best Scottish food is the kind you drink.

The Scots were proud of their historical alliance
with the French, which brought haute rather than
oat cuisine to that blasted part of the world.

How much of that stayed, though....? :)

The Scots think a lot.

+

Title: Bacon and Cheese Macaroni Bake
Yield: 4 Servings
1 lb Sliced bacon

That's a quarter pound of bacon per serving
- very nice.

SOW... At the after-funeral meal, one of the dishes was bacon and beans,
a rather nice variation on pork and beans... there were broken slices of bacon mixed in with the baked beans, and the top of the dish was slices
of bacon totally covering all the beans... I usually avoid beans, except
for just a small taste.... I went back for more... still didn't eat many
more beans than usual... but had LOTS of yummy bacon.... :)

I think that echoes the experience and attitudes
of many of us on the echoes.

Burt Reynolds' beef stew
categories: celebrity, main
servings: 4

3 sl bacon, cut into small pieces
2 lb lean beef chuck is juicy, cubed 1"
Flour for dredging
salt and pepper to taste
1 Tb sugar
MSG
1 onion
1 clove garlic
6 oz tomato sauce
1 c dry burgundy wine
2 carrots, chopped coarse
2 ribs celery, chopped coarse
2 lg potatoes, quartered
1/2 fresh mushrooms
1 bay leaf (opt)
1/2 thyme
5 oz beef broth or water

Cook bacon in large heavy pot. Season beef
and dredge with flour. Brown in bacon fat,
turning often. Add a little oil if needed.
Sprinkle with sugar. Add onion and garlic
and brown a little. Add tomato sauce, water
or broth, wine, bay leaf, and thyme. Cover
and cook slowly for 1 1/2 hr. Add carrots
and celery, then potatoes and mushrooms.
Uncover and cook until meat and vegetables
are tender.

Burt Reynolds via Victoria Marino
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