>  ML> Ah, I forget about the Celts, which I shouldn't - especially
>  ML> because of Asterix chez les Normands.
> Bet you won't forget them again.

Maybe. Another thing is that the local football, no
make that basketball team is called the Celtics, 
pronounced Sellticks. Also, it is said that there's a
provision in somebody's will that funded the Harvard
Celtic Languages and Literatures department that
stipulated that the name be pronounced Selltick,
which strikes me as an infringement on academic
freedom. My friend Jack, who was head of the government
department there, bullheadedly persisted in referring 
to the sports club as the Keltics, perhaps to compensate.

>  ML> >  ML> Interesting. I did a year or so of Classic Greek,
>  ML> >  ML> which turned out to be useless in modern Greece.
>  ML> > We found the modern Hebrew written with more curves than the
>  ML> ancient. By
>  ML> That would mostly be a fashion issue. You should with
>  ML> some practice be able to at least transliterate Fraktur
>  ML> into modern German fonts, for example.
> Somewhat so, but the old German script is almost impossible to read,
> even by those brought up on it. Found that out in Frankfurt when I
> showed a German friend my great grandfather's German Bible from the turn
> of the 19th/20th century.

When I was doing my thesis on Old French poetry, some
of the scholarship was from Classical Germany, and some 
of the sources were printed in Fraktur, so I learned to
pick out the letters, which though it worked made the
translation process into a multistep drudgery. I can
still sort of sort of read German, though not Fraktur.

>  ML> > the end of our (one week) trip, Steve was able to read it
>  ML> somewhat--he'd > only had one semester of it at that point. Most
>  ML> places were either bi or > multi lingual anyway so it wasn't really
>  ML> needed.
>  ML> Unless the bi waas Russian or something!

Did I type thaat? I've been having bunches of trouble
with the a key, as half the time it doesn't register
- the membrane must be worn out -, so I have to hit
it hard, and then sometimes it registers twice.

> Yes, but we know people who can read it.

Read or transliterate? The former is an accomplishment.

>  ML> >  ML> > That would be a help but doubt it would catch on as we like
>  ML> our salt >  ML> too > much.
>  ML> >  ML> Some of us have to be more careful.
>  ML> > I know, more of us should be, than do so in reality.
>  ML> It ain't a perfect world, and we have to make
>  ML> allowances for that.
> Basically so.
>  ML> >  ML> >  ML> > Become a ward of the state?
>  ML> >  ML> >  ML> I'd rather die.
>  ML> >  ML> > Don't have many other options tho.
>  ML> >  ML> That is a perfectly okay option.
>  ML> > As long as you're at peace with it, no problem (except that we'd
>  ML> miss > you).
>  ML> Thanks, but it's not exactly right around the corner.
> Let's hope not anyways. Still, you ought to get those medical check ups
> done in the reasonably near future.

Did my accounts, and it looks like barring massive
increases in expenditures, the dough will last a
decade or so.

>  ML> > And, since my pulmonologists have agreed that it's better that I
>  ML> don't > have one, I'll not buy critter chow.
>  ML> Thanks to a mild browbeat by my friend Carol, I
>  ML> spent an hour and half volunteering with rescue
>  ML> cats a couple weeks ago. At the end, I was wheezing
>  ML> like a smoker.
> I'd be doing likewise, but enjoying the fuzz therapy.

I haven't actually regained full voice, though it's
been three weeks now.

>  ML> > Wonder how using some stevia for part of the sugar would work.
>  ML> ketchup > has sugar in it so if I can cut it otherwise, it would be
>  ML> better for me.
>  ML> You'd probably have to increase the cornstarch a bit.
> Sounds logical.

Manx Bunloaf
categories: breads, cakes, Celtic, Isle of Man
yield: 1 or 2 loaves

1 1/2 lb all-purpose flour
1/2 lb large raisins
1/2 lb currants
1/2 lb sultana
1/2 lb chopped dried mixed citrus peel
1/2 lb sugar
10 oz butter
1/2 ts mixed spice
1/2 ts cinnamon
1 Tb golden syrup
2 ts baking soda
1 pt buttermilk

Sieve the dry ingredients and rub in fat.
Add sugar, mixed peel and fruit. 

Put soda in a basin and mix smoothly with 
the milk.

Pour into the dry ingredients.

Finally, add the syrup and mix thoroughly.

Put into 2 greased 2lb loaf tins or a 4lb loaf tin.

Bake in a moderate oven (170C/350F, Gas mark 3 1/2).

after Nelly at geniuskitchen.com
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