>  ML> > And those who depend on electronics in one form or another would be
>  ML> up
>  ML> That being most of us!
> Need to depend on them to be able to read this. (G)

No gees about that!

>  ML> > the proverbial creek without the proverbial paddle.
>  ML> For sure, and it's another set of reasons why people
>  ML> should keep up the knowledge of how to make change,
>  ML> look both ways before crossing, and write longhand.
> All skills that I posses. I also know how to dial a rotary phone and
> balance a check book.

When was the last time you saw a working rotary phone?
For me it must have been years.

>  ML> I don't know about the Daily News; the more genteel people,
>  ML> Clementine Paddleford at the Trib and Craig Claiborne were
>  ML> the ones whose writing and recipes I read. The next generation
>  ML> of food critics were people I knew and their friends, and then
>  ML> le deluge, the youngsters born in the '50s, '60s, and beyond,
>  ML> from most of whom there was little to be learned, and why
>  ML> bother reading?
> I had to read what was available, which was the Times. We didn't get the
> local daily paper (parents did buy it some years after I left home) and
> the weeklies had no food section.

I'm not knocking the Times in general but found
the sports coverage less than "fit to print."

>  ML> >  ML> In my day, we had Harvard boys and Radcliffe girls.
>  ML> >  ML> The instruction was the same, the endowments different.
>  ML> > Quite so. (G)
>  ML> Now they're one, with the original Radcliffe resources
>  ML> funneled into an "institute" that encompasses a few
>  ML> symposia, a library of early women's stuff (largely
>  ML> cookbooks), and to my knowledge not much else.
> Good for those that want to go into women's studies in one area or
> another. Maybe if they have some issues of "Goody's Ladies Book" for
> fashions and suchlike design students would find interesting.

I'm sure that would have been available at least in
microfiche in the main library.

>  ML> >  ML> its 4:1 ratio.
>  ML> > The college I went to was co-ed from the beginning.
>  ML> Enlightened.
> It was founded as an alternative to the taverns and such like visited by
> the canalers in the area.

There had to have been something in between!

>  ML> I could navigate Moscow because I can transliterate Cyrillic,
>  ML> slowly. Plus the underground is in fact color-coded.
> Color coding is a big help, unless you're color blind. (G) I've never
> gotten into Cyrillic so have no idea how to transliterate or translate
> it.

Probably Wikipedia has a chart that would help.

>  ML> fb > and text quite often so have (sort of) kept up that way but it's
>  ML> not
>  ML> > like being there.
>  ML> Counting the hours and the minutes, too ... .
> That would work if we knew when we were going to see the kids again. We
> did see Rachel's, via Face Time, (or some other phone chat, not sure
> what Steve ended up connecting with) the other day.

I've still never had a phone chat.

>  ML> Roast Muscovy Duck
>  ML> 1 Muscovy duck (4 lb)
> Presumably some other type of duck would work if you couldn't get a
> Muscovy?

Any old domestic duck should be fine: I
prefer the fattier Pekin and the tastier
Moulard anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tom Moore's Irish Stew Casserole
 Categories: Irish, Lamb, Stews, Casseroles
      Yield: 2 servings

      1 lb Lean lamb, the shoulder
           -or leg, cut into 1" dice
      2    Potatoes, peeled and
           -thinly sliced
      1    Onion, thinly sliced
        pn [generous] rosemary
           Chicken or lamb stock
           Salt, pepper to taste

  Layer one third of the potatoes in a small casserole.  Top with half
  the lamb and half the onion.  Sprinkle lightly with rosemary, salt
  and pepper. Repeat layers, ending with a final layer of potato.  Add
  enough chicken stock to almost cover the stew.

  Cover the casserole and bake in a 325 oven until the lamb is quite
  tender and the potatoes begin to almost dissolve and thicken the
  mixture. (1- 1 1/2 hours)

  I've made this in larger quantities in a crock pot.  In this case, the
  cooking time will be about 8-10 hours.

  I got these directions for making Irish Stew (no real recipe) from the
  owner of Tom Moore's Tavern in Bermuda (don't know how authentic it
  is, as the gentleman was German, but it IS good) .

  Kathy in Bryan, TX

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)