>  >  ML> though Ms. Anker wnts some of the pieces transposed.
>  > Depending on the key, that shouldn't be too bad....
>  ML> For those who can do it on the fly it's a piece of cake. 
>  ML> Bonnie will have to practice beforehand.
> I'd need it written out.... and probably would also have to practice
> beforehand as well... 

Or have one of those transposing organs.
  
>  > Sorta...  It's not as predictable as one would think... sometimes I
>  > expect no one else there, and then it gets busy... or we figure it'll be
>  > busy and it's (at least temporarily) dead....   But there does tend to
>  > be some usual patterns....
>  ML> Perhaps there are other regular customers who try
>  ML> to psyche out the crowds and come at odd times, and
>  ML> then you all sometimes unwittingly congregate.
> Possibly... And one never knows when someone new will have just
> discovered the place.... probably best for Fu that there are regulars
> happening in at the same time, to put the newcomers at ease (sometimes
> just by being there)....

No doubt, though aside from the plainness of the
physical plant, there should be nothing to distress
any newcomers.

>  >  ML> It's a common cultural thing, food as consolation
>  >  ML> best taken with kinship as a sauce. The Jews do it,
>  >  ML> the Chinese do it, the Irish are famous for it.
>  > Yup... 
>  ML> Food is the great comforter, after all. There's
>  ML> something wonderful about eating all one wants and the 
>  ML> full stomach that comes after. One can temporarily
>  ML> ignore the pain and loss.
> And just the act of having a meal together is stabilizing...

But there's a reason why they don't have a pinochle
party after a funeral.

>  >  ML> It's hard when someone interprets a rise of zero decibels
>  >  ML> and a greater care in enunciating as shouting. And when one
>  >  ML> points out that one wasn't shouting, the reply is along the
>  >  ML> lines of "but you were thinking shouting."
>  > True, sometimes one just can't win.... 
>  ML> And then there's the complaint from out in left field
>  ML> and my puzzled silence, to which the response is always
>  ML> "it's all about me, is it."
> Are we entering some sort of early dementia, perhaps...?

We all are, but in fact I wanted to talk to her children,
but they were not amenable. Today she tried to cram an USB 
plug into a 220V European outlet. Luckily it wouldn't go.

--mm
DUCK STEW WITH BLACK FIGS
categories: poultry, main
serves: 6 to 8

2 4-lb ducks - each cut into 16 serving pieces*
- (have the butcher do this)*
8 cloves garlic, smashed, peeled and halved lengthwise
5 whole leaves sage
1 bay leaf
1 1/2 c medium bodied red wine, like Rioja
1 1/2 lb fresh black figs (24 to 32), stems removed
1 Tb coarse salt, plus additional to taste
pepper, to taste

*M's note: I can't figure out the 16 pieces - I can only
count about 8-10 per duck, unless some people get served
wingtips and parson's noses and stuff. Also, why have the
butcher do it? M further notes that he would not stew the
duck breasts but rather either serve them as a separate
course or hold them out and combine them with the stew at
the very end. Or best of all, serve them sliced on the
platter surrounding or beneath the stewed stuff.

Place a rack in bottom third of oven and another
in top third. Heat oven to 500 F.

Trim excess fat from duck pieces. Reserve necks, gizzards,
and wings for stock.

In two heavy roasting pans, place duck, skin side down, in
one layer. Put one pan on each rack, and roast for 15 min.
Carefully remove pans from oven, and pour off fat. Turn
duck, meat-side down, and return to oven, placing pan from
bottom rack on top rack, and vice versa. Roast for 15 min.
Remove duck pieces to a bowl. Pour or spoon fat from pan,
reserving 2 Tb.

Place one pan on top of stove. Pour 1/2 c water into pan.
Bring liquid to boil, scraping any browned bits from bottom
and sides of pan with wooden spoon. Pour this liquid over
duck in the bowl. Repeat with second pan.

In large wide pot, heat the 2 Tb of reserved fat over med
heat. Stir in garlic, and cook, stirring, until golden,
about 4 min. With slotted spoon, remove garlic, and add to
browned duck. Pour off fat, and discard. Return duck with
its liquid and garlic to the pot. Add sage, bay leaf, and
1 c wine. Cover. Bring to boil. Lower heat, and simmer
45 min, turning duck every 15 min.

Stir in figs, salt, pepper and remaining wine. Cover.
Return to boil. Lower heat, and simmer for 10 min, for
small figs, or up to 15 min, for medium. The figs should
maintain their shape.

Remove duck and figs to serving platter. Decant sauce,
let sit for 1-2 min, and then skim fat. Season sauce with
salt and pepper, pour some over duck, and serve.

Barbara Kafka, NY Times 9-30-98
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 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)