Hi Michael,

 ML> >  ML> The Wikitruth isn't so bad on noncurrent affairs and
 ML> >  ML> subjects that nobody has a vested interest in.
 ML> > Seems so from what I've seen of it. I've looked at some things from
 ML> time > to time but nothing of earthshattering importance.

 ML> Nothing so far is of earthshattering importance.

Depends on your point of view on that one.

 ML> >  ML> >  ML> and it serves as soup. I've noted here that I don't
 ML> >  ML> >  ML> care for soup but will go wild for a decent gravy.
 ML> >  ML> > Most of the ones I've had have been flavored flour and water,
 ML> >  ML> nothing > worth writing about.
 ML> >  ML> Just depends what the flavorings are.
 ML> > Whatever the meat was seasoned with. If it's some my mom had cooked,
 ML> > neither the meaat nor the gravy had that much flavor beyond S&P.

 ML> For me, it's the meat itself that should provide
 ML> most of the flavor.

It was usually good, but not great nor memorable.

 ML> >  ML> You may be able to witness me consuming a mashed
 ML> >  ML> potato substance that is at least 1/4 butter, up to
 ML> >  ML> perhaps 1/2, that is if I can't dodge the potato
 ML> >  ML> bullet altogether.
 ML> > I don't eat too many potatoes, least favorite form is mashed.

 ML> My least favorite form of potatoes is potatoes. My
 ML> most favorite form of potatoes is butter. I have
 ML> had some excellent fried potatoes in Poitou-Charentes
 ML> and Wallonia (potato-growing areas) recently, though.

That sounds good. Other than fries, I never had fried potatoes until I
got married. Don't know how many times I've done them over the years but
they're one of our favorite sides for salmon patties.

 ML> >  ML> >  ML> I'm okay at gravy. You might have trouble because the
 ML> >  ML> >  ML> appropriate whisking requires arm strength and stamina.
 ML> >  ML> > That's it as much as any other reason. I'm usually trying to
 ML> multi >  ML> task > too, and something ends up being short changed,
 ML> usually a good >  ML> gravy.
 ML> >  ML> Got to reexamine your priorities!
 ML> > When I've got several things to do, it's usually a "OK, what's the
 ML> > priority here?" and going from there. If it's a case of making gravy
 ML> or > making sure the noodles don't get overcooked, I'll concentrate on
 ML> the > latter. Pop them into a covered bowl, then go back to the gravy
 ML> making. > I can do a decent sauerbraten gravy with gingersnaps if
 ML> Steve takes over > some of the other tasks for the meal. (G)

 ML> The easiest thing in the case you cite is to do
 ML> the pasta last!

Sometimes it's a matter of when you have the moment or two to put the
water on, cook the pasta. When cooked, I don't want it to sit around in
water while waiting on the gravy to be made so I'll tend to it then.
Steve is usually available to help in times like that so gravy making
can continue.

 ML> >  ML> The post was called 686 local color Saturday at the Valley Inn
 ML> >  ML> - if others haven't seen it, let me know here and by e-mail.
 ML> > OK, I had to look back a bit but did find it.

 ML> Whew. I'm more concerned about the propagation
 ML> than the timeliness.

You're getting out, will wait for the full trip report.

 ML> >  ML> > Until the screen gets too smudged up with
 ML> fingerprints......... >  ML> The slovenliness of the user is not the
 ML> programmer's
 ML> >  ML> problem!
 ML> > You can't help but leave fingerprints, no matter how clean your
 ML> hands > are.

 ML> I have hard enough fingertips that that's not
 ML> necessarily the case. It makes using the screens
 ML> more difficult. I'm not at all good with touchscreens.

I do ok with them but usually have to go back and check my work for
extra or omitted letters, numbers, etc.

 ML> >  ML> >  ML> I used to be able to pick a chicken carcass pretty
 ML> >  ML> >  ML> clean with knife and fork, reasonably quickly, too.
 ML> >  ML> >  ML> People accused me of wanting to be a surgeon.
 ML> >  ML> > I've not been accused of that but do pick it pretty clean.
 ML> >  ML> We each get accused of different things, depending on our
 ML> >  ML> predilections.
 ML> > True. One of my doctors thought Steve was in the medical field from
 ML> what > he was able to discuss. No, just likes to research things quite
 ML> > extensively.

 ML> A trait common to those successful in the medical business.

He was an analyst in the Army so it makes sense for him to be so
persnickity.


 ML> >  ML> Westerners just aren't by and large attuned toward
 ML> >  ML> pork broth, and you of course had additional reasons.
 ML> > Since resolved.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
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