>  > My first thought, but then thought perhaps there was more to it...
>  ML> Unlike what some people like to think, I do not always 
>  ML> have ulterior motives (sometimes, maybe, but not then).
> Oh, I know...   I just try to not assume, at least as much as
> possible... 

Oh, sure, and it's almost flattering that you
looked for a logical justification of some kind
for plain old boneheadedness.

>  >  ML> The first dates are Saturday and Sunday of the
>  >  ML> echo picnic. The working conditions are okay
>  >  ML> and the money is more than okay, but she'll have 
>  >  ML> to do without me for at least the first weekend.
>  > Gotta keep your priorities straight, after all... You can join them for
>  > the second part....   Sounds like a nice gig... 
>  ML> We shall see. Four digits for her.
> Pretty nice.... 

And the music isn't either obnoxious or difficult,
though Ms. Anker wnts some of the pieces trasposed.

>  >  ML> patient, well, there's a 80% chance it'll help you
>  >  ML> but a 10% chance it'll kill you.
>  > Isn't that pretty much all or most of medicine, even if one isn't
>  > specifically told so...?  I remember signing a consent form for removing
>  > a skin tag, that also mentioned that chance of death....and that's a
>  > minor minor surgery...
>  ML> Usually the formulations and dosages have been refined
>  ML> to the degree that they can claim a substantially better 
>  ML> percentage than that.
> Even a 1% chance is pretty high...   And can kill you just as dead... 
> And then, one can just look at the much better odds that it would help,
> and not worry about the risk factor...  ;0

Since I've been dealing with those kinds of
percentages in reverse, my take on things 
is a little different.

>  ML> It's monkfish liver - the Japanese poach it (in
>  ML> sake sometimes) and press it and chill it, and it
>  ML> becomes an expensive delicacy. Americans used to
>  ML> throw it overboard, but now they know that the
>  ML> Japanese will pay for it. And the Japanese have 
>  ML> discovered that American epicures will pay for it, 
>  ML> which creates a bi-linear 360 degree trade.
> I'll mostly just have to remember to mention them when we're at Fu's...
> not always an opportunity, especially when things are busy....

Have you eaten there enough to figure out the
slack times, when more interaction is possible
and Fu has time to hear his own thoughts?

>  > ... "Sometimes the only answer to death is lunch." -- Jim Harrison
>  ML> Okay, that's an interesting take.
> I thought so.... especially having recently (before snagging it) had the
> occasion to be at a funeral, which had been followed by the usual
> food-back-at-the-church (or community room, as the case might be)...  

It's a common cultural thing, food as consolation
best taken with kinship as a sauce. The Jews do it,
the Chinese do it, the Irish are famous for it.

> ... Traditions are group efforts to keep the unexpected from happening.

Pretty much. I presume that tagline harks back to
the Fiddler discussion?

+
>  ML> She doesn't think she's deaf, and when I compensate by
>  ML> speaking slowly and distinctly (though not loudly), that's
>  ML> considered condescending. I'm not sure how to cope with this.
> Speak a little less slowly, speak distinctly but not exaggeratedly so,
> and tell her that you are merely trying to compensate for her being hard
> of hearing...   And that you understand that yelling only makes it
> harder, not easier, to be understood.... 

It's hard when someone interprets a rise of zero decibels
and a greater care in enunciating as shouting. And when one
points out that one wasn't shouting, the reply is along the
lines of "but you were thinking shouting."

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHINESE CHICKEN SALAD B1
 Categories: CHICKEN, CHINESE, SALAD, POULTRY
      Yield: 4 servings

      2    CHICKEN BREASTS OR
           -2 DRUMSTICK-THIGHS
      2 qt VEGETABLE OIL
      8    SQUARES WANTON DOUGH, CUT IN
           -1/8 INCH. STRIPS
    1/3 pk RICE NOODLES
      1 ts LIQUID MUSTARD
      1 ts CHINESE FIVE-SPICE
           -POWDERED
      1 ts SESAME OIL
      2 tb TOASTED ALMONDS, FINELY
           -CHOPPED
    1/2 c  THINLY SLICED GREEN
           -ONIONS (WHITE PART ONLY)
    1/2 ts SALT
    1/2    HEAD LETTUCE, SHREDDED

  Place chicken in pot, cover w/ water. Bring
  to boil, simmer 20 min. Remove,
  drain on paper towels. Place vegetable oil in
  deep-fryer, heat to 350. Test
  for readiness by dropping a rice noodle into
  oil. If it sinks, oil isn't
  hot enough. When it pops up immediately, put in
  dough strips, fry to a
  light tan color. Remove and drain on paper
  towels. Divide noodles into 3
  parts, deep-fry separately. Noodles should explode
  on contact w/ hot oil &
  should be removed instantly, before oil is
  absorbed. Drain on paper towels.
  Deep-fry chicken 5 min. Remove, drain on paper
  towels. Bone, cut into
  strips, including skin. Place chicken meat in
  large bowl. Add mustard,
  five-spice powder, sesame oil, soy sauce, almonds, green
  onions, & salt.
  Mix well. Add crisp-fried wonton strips & noodles; mix
  well. They'll break.
  Pile salad on bed of lettuce, don't toss.
  Temperature(s): COLD
  Effort: AVERAGE
  Time: 00:30
  Source: MADAME WU'S GARDEN
  Comments: WILSHIRE BLVD.,LOS ANGELES
  Comments: BEVERAGE: CHINESE TEA

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