> Back after being unable to connect with Marc for a few days, wondering
> if the storm messed up his power or otherwise.

Likely. We are subject to the elements in a 
quaintly old-fashion way, which, if we were to
cast our bread on the impersonal waters of the
Internet, would be mostly negated.

>  ML> > soccer, golf and more), the Times covered quite a few sports. Their
>  ML> main > emphasis was news and business but every Wednesday they also
>  ML> had a section dedicated to food.
>  ML> But Newsday is the traditional font of sports wisdom in
>  ML> the City. Even the Post and the Daily News have better
>  ML> sports coverage than the Times.
> True, but if your dad buys the Times, that's what you read. (G)

The Times's sportswriters were too artistic and
not entertaining enough. The tabloids had that
breathless offensive style, but at least they
imparted most of the facts. Newsday, which as I
recall was the Long Island newspaper of choice,
struck a decent balance.

>  ML> >  ML> To me it's something that's to laugh at, especially
>  ML> >  ML> as it's unenforceable.
>  ML> > Yes, it is laughable but I also shudder at the blatantly deliberate
>  ML> > mispronunciation.
>  ML> That tends to get me upset as well, but Harvard boys
>  ML> can take care of themselves, by and large.
> Harvard girls also?

In my day, we had Harvard boys and Radcliffe girls.
The instruction was the same, the endowments different.

The lovely Jane it turns out went to Wells College,
which I thought an adjunct of Cornell. Not so, Cornell
had been co-ed since its founding but at a 4:1 ratio,
so nearby women's college (maddest folly going) was a
source of intelligent poised marriage bait, similar to the 
situation with Wellesley College and Harvard/Radcliffe and
its 4:1 ratio.

>  ML> > I know a few words, but not enough to carry on any sort of
>  ML> conversation.
>  ML> Spasebo.
> That being one of them. Dosvedanya (spelled phonetically) is another,
> and the standard da & nyet.

Pretty much all I have except for the usual food terms.

>  ML> > Eating Big Bird for supper?
>  ML> Wouldn't bother me.
>  ML> Big Bird & Snuffleupagus Breakfast
> This was cute. I'd try it out on grandkids but they're all beyond the
> Sesame Street age of appreciation (or will be, youngest will be 6 next
> month). Not sure when we'll be seeing them again.

It will happen for sure, sometime.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Nut Biscuits
 Categories: Cookies, Italian
      Yield: 6 servings

      1 c  Sugar                               1 ts Ground Cloves
      3 lg Eggs                              3/4 c  Almonds, Chopped Or
Sliced
    1/3 c  Oil                               3/4 c  Filbert Nuts
(Hazelnuts),
    1/4 c  Water                                    -Chopped Or Sliced
      3 c  Unbleached All-Purpose Flour             Rind Of 1 Orange,
Grated
      2 ts Baking Powder                       1 tb Sugar
      2 ts Cinnamon

  Yield:  5 To 6 Dozen Biscotti

  Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add
  the water.  Sift the flour, baking powder, cinnamon and cloves together,
  blending well.  Mix into the creamed mixture.  Stir in the nuts and
orange
  rind, blending well.  Divide the dough into 6 parts. Roll each part, on a
  floured board, and shape into a loaf.  Press each loaf a little. Place
the
  loaves on a large cookie sheet.  Beat the remaining egg and brush it on
top
  of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree
  F. oven for 25 minutes or until lightly browned. Remove the loaves and
cool
  slightly.  Cut each loaf diagonally into biscuits.

  From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Copyright
  1986

  Shared by Rich Harper

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