On Tuesday, September 12, 2023 at 8:56:43 PM UTC+1, John Ashby wrote:
<snip> .... marzipan or grits (WTF are grits?)
A partially unrefined slurry of maize, I think.

I was in Dallas, Texas. It was early morning and I'd just stepped off
a Greyhound from the north and I was looking for some breakfast.
I found a traditional diner which was open and I ordered up a full
breakfast with pancakes, bacon and eggs and coffee.

"How do you want your eggs," asked the waitress over her shoulder as
she poured the coffee.
"Over easy," I answered.
"Hash browns or Grits?"
"Why, Grits, of course," I replied with the self-confidence of someone
who has absolutely no idea what they are talking about. And this plate
came over with pancakes, bacon and eggs and an indescribably mess
of slurry with bits of maize in it so I guess that must have been the grits..

Nick
nickodell49@yahoo.ca

On 13/09/2023 00:10, Nick Odell wrote:
> On Tuesday, September 12, 2023 at 9:05:18 PM UTC+1, John Ashby wrote:
>> On 12/09/2023 20:22, Nick Odell wrote:
>>
>>>
>>> And a bravo to John from here too. Both on the recipe [1] and the
>>> new partner.
>>>
>> Said new partner is newly employed by the British Museum in her capacity
>> as an expert on carved gems leading what George Osborne wanted to call
>> The Recovery Task Force. She said she'd only agree to that name if they
>> were alloed to wear capes and have their superpower be an in-depth
>> knowledge of 18th and 19th century jewellery.
>>
> .....so she will have been listening with interest to the interview with Dr Ittai Gradel
> on Front Row last night <https://www.bbc.co.uk/programmes/m001qdsg>
>

Thanks for this, I've alerted her in case nobody else has. We didn't
hear it on Monday being otherwise occupied and she was one of the staff
who wouldn't have been available because a) she only got back from three
weeks in Albania excavating a Roman temple site on Sunday evening and b)
the BM are terrified of saying anything that might compromise the
criminal proceedings (or damage their reputation still further).

One of the gems Ittai bought was from the Townley collection and a cast
had previously been made of it which was in the Beazley Archive in the
Ashmolean for which she is custodian. He brought the gem to Oxford and
they matched it to the cast as a way of proving it wasn't simply a copy.

> I was listening with interest - partly because, immediately following The
> Archers, I couldn't help but notice how similar he sounded to Jim Lloyd.
> And partly because I was remembering how lucky I had been to enjoy the
> goodwill of London Museums - especially the V&A when I was starting to
> become interested in making musical instruments. I was still at school, in
> the sixth form and I was working on my very first musical instrument
> project in the woodwork workshop and I was building a theorboed lute
> from scratch. You might think I could have chosen a pair of drumsticks, a
> flute or even, perhaps, a guitar but no, it had to be a lute. And a theorboed
> one at that.
>
> For several weekends and occasional days in the school holidays I would
> take the train into London and go to the V&A for an hour or so to measure
> and sketch the instruments in their glass cases and I based my designs on
> these. One day a member of staff came over and asked me why I was
> always there and I explained.
>
> "Why didn't you say something before?" he asked. "We have lots of these
> instruments that are not on display." And he took me into a side room which
> was absolutely stuffed with ancient stringed instruments. "Help yourself to
> what you want to look at," he said. "Just put them back where you found
> them and when you have finished, close the door behind you on the way out."
>
> You have no idea how much the trust and encouragement I received from
> people like that meant to me in those days.
>

A great story. One of youngest son's favourite parts of the Ashmolean
was the room full of stringed instruments and especially the case
illustrating the stages of violin making. As a cellist he was more
interested in some of the very ornate cellos than the Messiah violin.
Now you've made me wonder what they have tucked away.

john

On 13/09/2023 00:27, Nick Odell wrote:
> On Tuesday, September 12, 2023 at 8:56:43 PM UTC+1, John Ashby wrote:
> <snip> .... marzipan or grits (WTF are grits?)
> A partially unrefined slurry of maize, I think.
>
> I was in Dallas, Texas. It was early morning and I'd just stepped off
> a Greyhound from the north and I was looking for some breakfast.
> I found a traditional diner which was open and I ordered up a full
> breakfast with pancakes, bacon and eggs and coffee.
>
> "How do you want your eggs," asked the waitress over her shoulder as
> she poured the coffee.
> "Over easy," I answered.
> "Hash browns or Grits?"
> "Why, Grits, of course," I replied with the self-confidence of someone
> who has absolutely no idea what they are talking about. And this plate
> came over with pancakes, bacon and eggs and an indescribably mess
> of slurry with bits of maize in it so I guess that must have been the grits.
>
Grits - once ordered, never ordered again.

They're a plot by dentists to break your teeth.

In message <f35920f9-f969-4bc1-a813-c476f0c8b34an@googlegroups.com> at
Tue, 12 Sep 2023 12:22:10, Nick Odell <nickodell@bigfoot.com> writes
[]
>As for the poppyseeds, husks and beasties: does it matter if it's all
>going to be cooked anyway?

Well, that'll probably make it safe, but still leave the bodies of the
beasties which _may_ not be nice.

Do poppyseeds contain any opium (or related substances)?
>
>Nick
>nickodell49@yahoo.ca
>[1]To anybody baking these Christmas cookies in Autumn
>or at any other time of the year, if you can, try substituting
>Ammonium Bicarbonate for the more usual Sodium
>Bicarbonate raising agent. Ammonium Bicarbonate is a
>much more common raising agent sewer ler kong te nong
>where many of these recipes (like the BBC one John linked

I must admit I didn't actually look at the recipe: I was just looking
for a picture of Lebkuchen, and that was the first reasonable one I
found. (I started by looking at the Lidl site, but they had no picture
of the bags, and no search function that I could see. But - for the
person who said they didn't know what "it" was - buy a bag anyway, to
try; if you don't like, give to visitors.)

>to above) originated. There's a small but subtle difference
>in the finished product and -well- the Ammonium recipe just
>seems to end up nicer IMO. I don't know why - perhaps a
>chemist could tell us?

I'm not a chemist (well, I did A level - I think that's the one I got a
D in), but: sodium compounds are going to leave some sodium in the
result (that's not necessarily harmful; salt is one, after all), whereas
I imagine ammonium ones might not leave any ammonium/ammonia - ammonia
is a gas, so might escape anyway once disconnected from the bicarbonate
(which is the main part that does the raising, I think). That might
explain the difference.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Astaire was, of course, peerless, but it's worth remembering that Rogers does
everything he does, only backwards and in high heels. - Barry Norman in Radio
Times 5-11 January 2013

On Tue, 12 Sep 2023 16:27:51 -0700 (PDT), Nick Odell
<nickodell@bigfoot.com> wrote:

>On Tuesday, September 12, 2023 at 8:56:43?PM UTC+1, John Ashby wrote:
><snip> .... marzipan or grits (WTF are grits?)
>A partially unrefined slurry of maize, I think.
>
>I was in Dallas, Texas. It was early morning and I'd just stepped off
>a Greyhound from the north and I was looking for some breakfast.
>I found a traditional diner which was open and I ordered up a full
>breakfast with pancakes, bacon and eggs and coffee.
>
>"How do you want your eggs," asked the waitress over her shoulder as
>she poured the coffee.
>"Over easy," I answered.
>"Hash browns or Grits?"
>"Why, Grits, of course," I replied with the self-confidence of someone
>who has absolutely no idea what they are talking about. And this plate
>came over with pancakes, bacon and eggs and an indescribably mess
>of slurry with bits of maize in it so I guess that must have been the grits.
>
>
>Nick
>nickodell49@yahoo.ca
Yes I got one ofthose surprises too. It is just having your porridge
on the same plate as your pancake and bacon.

On Tuesday, 12 September 2023 at 13:00:38 UTC+1, Kate B wrote:
> On 12/09/2023 10:53, Steve Hague wrote:
> > On 12/09/2023 10:06, J. P. Gilliver wrote:
> >> In message <kman1e...@mid.individual.net> at Tue, 12 Sep 2023
> >> 09:49:49, Steve Hague <steveh...@gmail.com> writes
> >>> On 09/09/2023 19:04, John Ashby wrote:
> >>>> Eary September, children only just back at school, temperatures in
> >>>> the 30s Celsius,
> >>>> And Lebkuchen on the shelves in Lidl.
> >>>> Oh my gosh and golly, I'm going to have to admit I haven't a clue
> >>>> what Lebkuchen is. Sounds a bit German to me.
> >>
> >> It is indeed: Lidl do a lot of nice (for those brought up in Germany)
> >> German stuff in the run-up to Christmas. Lebkuchen are (it's a plural)
> >> a sort of soft(ish) spicy biscuit, usually sold in bags; often in
> >> shapes, like stars, moons, or hearts, often glazed with coloured
> >> icing. Nice.
> >>
> >> https://www.bbc.co.uk/food/recipes/lebkuchen_88786
> >
> > Thanks Vicky and John, I'm enlightened. I think I'd prefer a chocolate
> > digestive though.
> >
> You don't have to have been brought up in Germany to appreciate
> Lebkuchen! It's true they are very frequent at Christmas there, but you
> can find them under various names and varieties in Austria, Czechei, the
> Netherlands, Poland, indeed most places in Central and Eastern Europe,
> and not just at Christmas - huge ones iced with fond messages with a
> ribbon through them are very popular at funfairs and other festivals.

In Poland itself there is a Museum of Gingerbread in Toruń which I have been to and on my own High Street a Polish delicatessen has "lebkuchen" all year round. They come In packets which illustrate the products, or just look up the Polish for "gingerbread" and enquire at the counter.

Nick Odell <nickodell@bigfoot.com> wrote:
> On Tuesday, September 12, 2023 at 9:05:18 PM UTC+1, John Ashby wrote:
>> On 12/09/2023 20:22, Nick Odell wrote:
>>
>>>
>>> And a bravo to John from here too. Both on the recipe [1] and the
>>> new partner.
>>>
>> Said new partner is newly employed by the British Museum in her capacity
>> as an expert on carved gems leading what George Osborne wanted to call
>> The Recovery Task Force. She said she'd only agree to that name if they
>> were alloed to wear capes and have their superpower be an in-depth
>> knowledge of 18th and 19th century jewellery.
>>
> .....so she will have been listening with interest to the interview with Dr Ittai Gradel
> on Front Row last night <https://www.bbc.co.uk/programmes/m001qdsg>
>
> I was listening with interest - partly because, immediately following The
> Archers, I couldn't help but notice how similar he sounded to Jim Lloyd.
> And partly because I was remembering how lucky I had been to enjoy the
> goodwill of London Museums - especially the V&A when I was starting to
> become interested in making musical instruments. I was still at school, in
> the sixth form and I was working on my very first musical instrument
> project in the woodwork workshop and I was building a theorboed lute
> from scratch. You might think I could have chosen a pair of drumsticks, a
> flute or even, perhaps, a guitar but no, it had to be a lute. And a theorboed
> one at that.
>
> For several weekends and occasional days in the school holidays I would
> take the train into London and go to the V&A for an hour or so to measure
> and sketch the instruments in their glass cases and I based my designs on
> these. One day a member of staff came over and asked me why I was
> always there and I explained.
>
> "Why didn't you say something before?" he asked. "We have lots of these
> instruments that are not on display." And he took me into a side room which
> was absolutely stuffed with ancient stringed instruments. "Help yourself to
> what you want to look at," he said. "Just put them back where you found
> them and when you have finished, close the door behind you on the way out."
>
> You have no idea how much the trust and encouragement I received from
> people like that meant to me in those days.
>
> Nick
> nickodell49@yahoo.ca
>

Someones had faith in you

Mrs McT

On Wednesday, September 13, 2023 at 8:04:27 AM UTC, J. P. Gilliver wrote:
> In message <f35920f9-f969-4bc1...@googlegroups.com> at
> Tue, 12 Sep 2023 12:22:10, Nick Odell <nick...@bigfoot.com> writes
> []
<snip>
> >to above) originated. There's a small but subtle difference
> >in the finished product and -well- the Ammonium recipe just
> >seems to end up nicer IMO. I don't know why - perhaps a
> >chemist could tell us?
> I'm not a chemist (well, I did A level - I think that's the one I got a
> D in), but: sodium compounds are going to leave some sodium in the
> result (that's not necessarily harmful; salt is one, after all), whereas
> I imagine ammonium ones might not leave any ammonium/ammonia - ammonia
> is a gas, so might escape anyway once disconnected from the bicarbonate
> (which is the main part that does the raising, I think). That might
> explain the difference.)

That sounds logical and, to my mind, very likely the answer. There's a bit of an ammonia smell when baking but no trace of anything once cooked.

Nick
nickodell49@yahoo.ca

On 12.9.23 20:05, Nick Odell wrote:
> On Tuesday, September 12, 2023 at 12:37:45 PM UTC, krw wrote:
>> On 11.9.23 13:53, Nick Odell wrote:
>>> On Monday, September 11, 2023 at 9:00:53 AM UTC, krw wrote:
>>>> On 11.9.23 09:51, Chris J Dixon wrote:
>>>>> John Ashby wrote:
>>>>>
>>>>>> Eary September, children only just back at school, temperatures in the
>>>>>> 30s Celsius,
>>>>>>
>>>>>> And Lebkuchen on the shelves in Lidl.
>>>>>
>>>>> I often remark upon getting the December issue of PC Pro very
>>>>> much earlier. They have eventually realised that it had become
>>>>> ridiculous, and inserted an issue labelled "Summer", then
>>>>> continued with the next month, so reduced the earliness by one
>>>>> month.
>>>>>
>>>>> Chris
>>>> As a result of the fictional "Summer" month I have been awarded a
>>>> microphone by PC Pro if you read the latest letters section!
>>>>
>>>> Anyone want a decent microphone for not an awful lot of money?
>>>
>>> Conga Rats, KRW! Any chance of a linky to the letter?
>>>
>>> Nick
>>> nicko...@yahoo.ca
>> When I say letter I mean email which was as follows:
>>
>> Dear Sir
>>
>> I am much confused. Every year I normally find that October pops along
>> after September, rather as day follows night follows day.
>>
>> However I see that PC Pro has invented a new month of "Summer" to follow
>> September and yet by the end of September where I live it is usually Autumn.
>>
>> This year as far as I can tell Summer was in June when it was
>> exceptionally hot, whilst now in August with the constant rain it is
>> very like September, except that was last month.
>>
>> Please explain.
>>
>> Kind regards
>>
> Heheheh. Nice one, KRW!
>
> Nick
> nickodell49@yahoo.ca

Thank you both. I was tidying the pile of read and unread magazines and
could not work out how there was one called Summer and if I had read it
or not. I went through it and as the editor admitted in his response on
the page he had completely forgotten to reference it inside the magazine
- but it has effectively brought PCPro in line with other magazines who
typically publish their October issue during September. Railway
magazine actually now publishes the October magazine in the first week
of October having had an extra Christmas issue some years ago to move
away from the previous practice.

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 13.9.23 00:27, Nick Odell wrote:
> On Tuesday, September 12, 2023 at 8:56:43 PM UTC+1, John Ashby wrote:
> <snip> .... marzipan or grits (WTF are grits?)
> A partially unrefined slurry of maize, I think.
>
> I was in Dallas, Texas. It was early morning and I'd just stepped off
> a Greyhound from the north and I was looking for some breakfast.
> I found a traditional diner which was open and I ordered up a full
> breakfast with pancakes, bacon and eggs and coffee.
>
> "How do you want your eggs," asked the waitress over her shoulder as
> she poured the coffee.
> "Over easy," I answered.
> "Hash browns or Grits?"
> "Why, Grits, of course," I replied with the self-confidence of someone
> who has absolutely no idea what they are talking about. And this plate
> came over with pancakes, bacon and eggs and an indescribably mess
> of slurry with bits of maize in it so I guess that must have been the grits.
>
>
> Nick
> nickodell49@yahoo.ca

As we are soon to visit the Deep South this sounds like a timely warning.

--
Kosmo Richard W
www.travelswmw.whitnet.uk
https://tinyurl.com/KRWpics

On 13/09/2023 08:47, BrritSki wrote:
> On 13/09/2023 00:27, Nick Odell wrote:
>> On Tuesday, September 12, 2023 at 8:56:43 PM UTC+1, John Ashby wrote:
>> <snip> .... marzipan or grits (WTF are grits?)
>> A partially unrefined slurry of maize, I think.
>>
>> I was in Dallas, Texas. It was early morning and I'd just stepped off
>> a Greyhound from the north and I was looking for some breakfast.
>> I found a traditional diner which was open and I ordered up a full
>> breakfast with pancakes, bacon and eggs and coffee.
>>
>> "How do you want your eggs," asked the waitress over her shoulder as
>> she poured the coffee.
>> "Over easy," I answered.
>> "Hash browns or Grits?"
>> "Why, Grits, of course," I replied with the self-confidence of someone
>> who has absolutely no idea what they are talking about. And this plate
>> came over with pancakes, bacon and eggs and an indescribably mess
>> of slurry with bits of maize in it so I guess that must have been the
>> grits.
>>
> Grits - once ordered, never ordered again.
>
> They're a plot by dentists to break your teeth.
>
What I like about hotel self service breakfasts is you can just choose
what you want. For me, beans aren't a breakfast food, and hash browns
aren't food at all, but I'm keen on bacon, egg and sausages, with
tomatos, not worried if they're tinned or fresh. Hotel mushrooms usually
look like lightly boiled slugs, which puts me off a little, I fry them
in butter until they're going brown. I have an American friend who once
produced some grits, but we're still on speaking terms.
Steve

On 17/09/2023 14:11, Steve Hague wrote:
> On 13/09/2023 08:47, BrritSki wrote:
>> On 13/09/2023 00:27, Nick Odell wrote:
>>> On Tuesday, September 12, 2023 at 8:56:43 PM UTC+1, John Ashby wrote:
>>> <snip> .... marzipan or grits (WTF are grits?)
>>> A partially unrefined slurry of maize, I think.
>>>
>>> I was in Dallas, Texas. It was early morning and I'd just stepped off
>>> a Greyhound from the north and I was looking for some breakfast.
>>> I found a traditional diner which was open and I ordered up a full
>>> breakfast with pancakes, bacon and eggs and coffee.
>>>
>>> "How do you want your eggs," asked the waitress over her shoulder as
>>> she poured the coffee.
>>> "Over easy," I answered.
>>> "Hash browns or Grits?"
>>> "Why, Grits, of course," I replied with the self-confidence of someone
>>> who has absolutely no idea what they are talking about. And this plate
>>> came over with pancakes, bacon and eggs and an indescribably mess
>>> of slurry with bits of maize in it so I guess that must have been the
>>> grits.
>>>
>> Grits - once ordered, never ordered again.
>>
>> They're a plot by dentists to break your teeth.
>>
> What I like about hotel self service breakfasts is you can just choose
> what you want. For me, beans aren't a breakfast food, and hash browns
> aren't food at all, but I'm keen on bacon, egg and sausages, with
> tomatos, not worried if they're tinned or fresh. Hotel mushrooms usually
> look like lightly boiled slugs, which puts me off a little, I fry them
> in butter until they're going brown. I have an American friend who once
> produced some grits, but we're still on speaking terms.
> Steve
My American friend also brought us cornbread. Horrible stuff. It's not
that he's a bad cook, his fried chicken would have caused Colonel
Sanders to adopt a different career.It's probably cultural.

On 12/09/2023 21:59, Sam Plusnet wrote:
> On 12/09/2023 10:53, Steve Hague wrote:
>> On 12/09/2023 10:06, J. P. Gilliver wrote:
>>> In message <kman1eFdsfmU2@mid.individual.net> at Tue, 12 Sep 2023
>>> 09:49:49, Steve Hague <stevehague82@gmail.com> writes
>>>> On 09/09/2023 19:04, John Ashby wrote:
>>>>> Eary September, children only just back at school, temperatures in
>>>>> the  30s Celsius,
>>>>>  And Lebkuchen on the shelves in Lidl.
>>>>> Oh my gosh and golly, I'm going to have to admit I haven't a clue
>>>>> what Lebkuchen is. Sounds a bit German to me.
>>>
>>> It is indeed: Lidl do a lot of nice (for those brought up in Germany)
>>> German stuff in the run-up to Christmas. Lebkuchen are (it's a
>>> plural) a sort of soft(ish) spicy biscuit, usually sold in bags;
>>> often in shapes, like stars, moons, or hearts, often glazed with
>>> coloured icing. Nice.
>>>
>>> https://www.bbc.co.uk/food/recipes/lebkuchen_88786
>>
>> Thanks Vicky and John, I'm enlightened. I think I'd prefer a chocolate
>> digestive though.
>>
> Milk or Plain?
>
> These are deep waters Watson.

I prefer plain. To get back onto a German tack, The Aldi chocolate
digestives are delicious, milk or plain.

On Sun, 17 Sep 2023 14:11:31 +0100, Steve Hague
<stevehague82@gmail.com> wrote:

>
>>
>What I like about hotel self service breakfasts is you can just choose
>what you want. For me, beans aren't a breakfast food, and hash browns
>aren't food at all, but I'm keen on bacon, egg and sausages, with
>tomatos, not worried if they're tinned or fresh. Hotel mushrooms usually
>look like lightly boiled slugs, which puts me off a little, I fry them
>in butter until they're going brown. I have an American friend who once
>produced some grits, but we're still on speaking terms.
>Steve

I love hotel breakfast buffets. This is because I'm greedy :). I like
juice and/or cereal, some kind of muesli, and then bacon, eggs, no
beans, mushrooms, tomatoes, maybe a sausage, toast. Then croissant,
more toast and marmalade, and it there are Danish or some kind of
breakfast cake...and a pot of tea and one of hot water as I drink tea
without milk. And maybe more tea part way through. This should be a
slow meal. When we had friends we visited in Bolton, I stayed at
Bolton Whites hotel and there is a swimming pool so I could have a
swim first. To work up an appetite.

On Sun, 17 Sep 2023 14:28:37 +0100, Steve Hague
<stevehague82@gmail.com> wrote:

>On 17/09/2023 14:11, Steve Hague wrote:
>> On 13/09/2023 08:47, BrritSki wrote:
>>> On 13/09/2023 00:27, Nick
>>> They're a plot by dentists to break your teeth.
>>>
>> What I like about hotel self service breakfasts is you can just choose
>> what you want. For me, beans aren't a breakfast food, and hash browns
>> aren't food at all, but I'm keen on bacon, egg and sausages, with
>> tomatos, not worried if they're tinned or fresh. Hotel mushrooms usually
>> look like lightly boiled slugs, which puts me off a little, I fry them
>> in butter until they're going brown. I have an American friend who once
>> produced some grits, but we're still on speaking terms.
>> Steve
>My American friend also brought us cornbread. Horrible stuff. It's not
>that he's a bad cook, his fried chicken would have caused Colonel
>Sanders to adopt a different career.It's probably cultural.

I have an American friend too and when we had a house in Kissimmee she
came to stay and made pecan pie, which was very nice.

On 17/09/2023 14:34, Steve Hague wrote:
> On 12/09/2023 21:59, Sam Plusnet wrote:
>> On 12/09/2023 10:53, Steve Hague wrote:
>>> On 12/09/2023 10:06, J. P. Gilliver wrote:
>>>> In message <kman1eFdsfmU2@mid.individual.net> at Tue, 12 Sep 2023
>>>> 09:49:49, Steve Hague <stevehague82@gmail.com> writes
>>>>> On 09/09/2023 19:04, John Ashby wrote:
>>>>>> Eary September, children only just back at school, temperatures in
>>>>>> the  30s Celsius,
>>>>>>  And Lebkuchen on the shelves in Lidl.
>>>>>> Oh my gosh and golly, I'm going to have to admit I haven't a clue
>>>>>> what Lebkuchen is. Sounds a bit German to me.
>>>>
>>>> It is indeed: Lidl do a lot of nice (for those brought up in
>>>> Germany) German stuff in the run-up to Christmas. Lebkuchen are
>>>> (it's a plural) a sort of soft(ish) spicy biscuit, usually sold in
>>>> bags; often in shapes, like stars, moons, or hearts, often glazed
>>>> with coloured icing. Nice.
>>>>
>>>> https://www.bbc.co.uk/food/recipes/lebkuchen_88786
>>>
>>> Thanks Vicky and John, I'm enlightened. I think I'd prefer a
>>> chocolate digestive though.
>>>
>> Milk or Plain?
>>
>> These are deep waters Watson.
>
> I prefer plain. To get back onto a German tack, The Aldi chocolate
> digestives are delicious, milk or plain.

<Noted for future reference>

As Vicky said she didn't get it, this is a repost...

On Sun, 17 Sep 2023 17:10:30 +0100, Vicky <vicky.ayech@gmail.com> scrawled
in the dust...
>
>I have an American friend too and when we had a house in Kissimmee she
>came to stay and made pecan pie, which was very nice.

My (former*) American friend introduced me to pecan pie. I liked some
things about it, but disliked the pecans (which were hard to find here
anyway) and found the pastry too rich. I adapted it to walnuts and
shortcrust, which worked well, and later served individual walnut tarts to
my step mother (who had lived for many years in the USA), who rarely said
anything nice to me. She liked them, and commented they were rather like
pecan pie.

* Don't ask, it was unforgivable.
--
Penny
Annoyed by The Archers since 1959

On 27/09/2023 11:16, Penny wrote:
> As Vicky said she didn't get it, this is a repost...
>
> On Sun, 17 Sep 2023 17:10:30 +0100, Vicky <vicky.ayech@gmail.com> scrawled
> in the dust...
>>
>> I have an American friend too and when we had a house in Kissimmee she
>> came to stay and made pecan pie, which was very nice.
>
> My (former*) American friend introduced me to pecan pie. I liked some
> things about it, but disliked the pecans (which were hard to find here
> anyway) and found the pastry too rich. I adapted it to walnuts and
> shortcrust, which worked well, and later served individual walnut tarts to
> my step mother (who had lived for many years in the USA), who rarely said
> anything nice to me. She liked them, and commented they were rather like
> pecan pie.
>
> * Don't ask, it was unforgivable.

Possibly, but you now have us all intrigued...

Capitol Hill rioter ?
Trump voter ?
Hunter Biden laptop denier ?
BLM fraudster ?
Maple syrup on bacon ?

On 27/09/2023 11:25, BrritSki wrote:
> On 27/09/2023 11:16, Penny wrote:
>> As Vicky said she didn't get it, this is a repost...
>>
>> On Sun, 17 Sep 2023 17:10:30 +0100, Vicky <vicky.ayech@gmail.com>
>> scrawled
>> in the dust...
>>>
>>> I have an American friend too and when we had a house in Kissimmee she
>>> came to stay and made pecan pie, which was very nice.
>>
>> My (former*) American friend introduced me to pecan pie. I liked some
>> things about it, but disliked the pecans (which were hard to find here
>> anyway)  and found the pastry too rich. I adapted it to walnuts and
>> shortcrust, which worked well, and later served individual walnut
>> tarts to
>> my step mother (who had lived for many years in the USA), who rarely said
>> anything nice to me. She liked them, and commented they were rather like
>> pecan pie.
>>
>> * Don't ask, it was unforgivable.
>
> Possibly, but you now have us all intrigued...
>
> Capitol Hill rioter ?
> Trump voter ?
> Hunter Biden laptop denier ?
> BLM fraudster ?
> Maple syrup on bacon ?
Changed nationality?

--
Ric

In message <uf1533$32hag$1@dont-email.me> at Wed, 27 Sep 2023 12:53:07,
Joe Kerr <joe_kerr@cheerful.com> writes
>On 27/09/2023 11:25, BrritSki wrote:
>> On 27/09/2023 11:16, Penny wrote:
[]
>>> My (former*) American friend introduced me to pecan pie. I liked some
[]
>>> * Don't ask, it was unforgivable.
>> Possibly, but you now have us all intrigued...
>> Capitol Hill rioter ?
>> Trump voter ?
>> Hunter Biden laptop denier ?
>> BLM fraudster ?
>> Maple syrup on bacon ?
>Changed nationality?
>
If Trump voter, I fear that could be thorny; one of my cousins - a very
intelligent genealogist (her blog on Britain as seen by a visitor last
time she came is rather fun, ask if interested) I think liked him: I'm
not sure, as being intelligent she'd picked up on that admitting it here
wasn't wise. But he does attract more than just the unthinking. (Or did;
not sure about now.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Philosophy is questions that may never be answered. Religion is answers that
may never be questioned.

On Wed, 27 Sep 2023 15:04:42 +0100, "J. P. Gilliver"
<G6JPG@255soft.uk> wrote:

>In message <uf1533$32hag$1@dont-email.me> at Wed, 27 Sep 2023 12:53:07,
>Joe Kerr <joe_kerr@cheerful.com> writes
>>On 27/09/2023 11:25, BrritSki wrote:
>>> On 27/09/2023 11:16, Penny wrote:
>[]
>>>> My (former*) American friend introduced me to pecan pie. I liked some
>[]
>>>> * Don't ask, it was unforgivable.
>>> Possibly, but you now have us all intrigued...
>>> Capitol Hill rioter ?
>>> Trump voter ?
>>> Hunter Biden laptop denier ?
>>> BLM fraudster ?
>>> Maple syrup on bacon ?
>>Changed nationality?
>>
>If Trump voter, I fear that could be thorny; one of my cousins - a very
>intelligent genealogist (her blog on Britain as seen by a visitor last
>time she came is rather fun, ask if interested) I think liked him: I'm
>not sure, as being intelligent she'd picked up on that admitting it here
>wasn't wise. But he does attract more than just the unthinking. (Or did;
>not sure about now.)

Similar story with Milei in Argentina. (His bid for the presidency has
been in all the UK press so I don't really have to go and fetch
links.) His declared policies are scary - to my knowledge there has
never, ever been a successful libertarian government anywhere in the
world especially since libertarianism, as I understand it, is the
antithesis of government anyway. But surprisingly sensible people seem
to be seriously considering voting him in since all the alternatives
are absolutely sh*t.

Nick

On 17/09/2023 17:10, Vicky wrote:
> On Sun, 17 Sep 2023 14:28:37 +0100, Steve Hague
> <stevehague82@gmail.com> wrote:
>
>> On 17/09/2023 14:11, Steve Hague wrote:
>>> On 13/09/2023 08:47, BrritSki wrote:
>>>> On 13/09/2023 00:27, Nick
>>>> They're a plot by dentists to break your teeth.
>>>>
>>> What I like about hotel self service breakfasts is you can just choose
>>> what you want. For me, beans aren't a breakfast food, and hash browns
>>> aren't food at all, but I'm keen on bacon, egg and sausages, with
>>> tomatos, not worried if they're tinned or fresh. Hotel mushrooms usually
>>> look like lightly boiled slugs, which puts me off a little, I fry them
>>> in butter until they're going brown. I have an American friend who once
>>> produced some grits, but we're still on speaking terms.
>>> Steve
>> My American friend also brought us cornbread. Horrible stuff. It's not
>> that he's a bad cook, his fried chicken would have caused Colonel
>> Sanders to adopt a different career.It's probably cultural.
>
> I have an American friend too and when we had a house in Kissimmee she
> came to stay and made pecan pie, which was very nice.

I can never see that place name without wanting to add "Quick".

Rosie

On Wed, 27 Sep 2023 12:53:07 +0100, Joe Kerr <joe_kerr@cheerful.com>
scrawled in the dust...

>On 27/09/2023 11:25, BrritSki wrote:
>> On 27/09/2023 11:16, Penny wrote:
>>> As Vicky said she didn't get it, this is a repost...
>>>
>>> On Sun, 17 Sep 2023 17:10:30 +0100, Vicky <vicky.ayech@gmail.com>
>>> scrawled
>>> in the dust...
>>>>
>>>> I have an American friend too and when we had a house in Kissimmee she
>>>> came to stay and made pecan pie, which was very nice.
>>>
>>> My (former*) American friend introduced me to pecan pie. I liked some
>>> things about it, but disliked the pecans (which were hard to find here
>>> anyway)  and found the pastry too rich. I adapted it to walnuts and
>>> shortcrust, which worked well, and later served individual walnut
>>> tarts to
>>> my step mother (who had lived for many years in the USA), who rarely said
>>> anything nice to me. She liked them, and commented they were rather like
>>> pecan pie.
>>>
>>> * Don't ask, it was unforgivable.
>>
>> Possibly, but you now have us all intrigued...
>>
>> Capitol Hill rioter ?
>> Trump voter ?
>> Hunter Biden laptop denier ?
>> BLM fraudster ?
>> Maple syrup on bacon ?
>Changed nationality?

None of those, this was in the 1980s, and much closer to home :(
--
Penny
Annoyed by The Archers since 1959

Penny wrote:

>As Vicky said she didn't get it, this is a repost...
>
>On Sun, 17 Sep 2023 17:10:30 +0100, Vicky <vicky.ayech@gmail.com> scrawled
>in the dust...
>>
>>I have an American friend too and when we had a house in Kissimmee she
>>came to stay and made pecan pie, which was very nice.
>
>My (former*) American friend introduced me to pecan pie. I liked some
>things about it, but disliked the pecans (which were hard to find here
>anyway) and found the pastry too rich. I adapted it to walnuts and
>shortcrust, which worked well, and later served individual walnut tarts to
>my step mother (who had lived for many years in the USA), who rarely said
>anything nice to me. She liked them, and commented they were rather like
>pecan pie.

Once upon a time, in a pub in Painswick, there was treacle tart
on the menu. Some Americans on an adjacent table were trying to
find out what this might be like. I suggested that it had a great
similarity to pecan pie, with the pecans omitted.

Chris
--
Chris J Dixon Nottingham
'48/33 M B+ G++ A L(-) I S-- CH0(--)(p) Ar- T+ H0 ?Q
chris@cdixon.me.uk @ChrisJDixon1
Plant amazing Acers.

On 27/09/2023 18:21, Nick Odell wrote:
> On Wed, 27 Sep 2023 15:04:42 +0100, "J. P. Gilliver"
> <G6JPG@255soft.uk> wrote:
>
>> In message <uf1533$32hag$1@dont-email.me> at Wed, 27 Sep 2023 12:53:07,
>> Joe Kerr <joe_kerr@cheerful.com> writes
>>> On 27/09/2023 11:25, BrritSki wrote:
>>>> On 27/09/2023 11:16, Penny wrote:
>> []
>>>>> My (former*) American friend introduced me to pecan pie. I liked some
>> []
>>>>> * Don't ask, it was unforgivable.
>>>> Possibly, but you now have us all intrigued...
>>>> Capitol Hill rioter ?
>>>> Trump voter ?
>>>> Hunter Biden laptop denier ?
>>>> BLM fraudster ?
>>>> Maple syrup on bacon ?
>>> Changed nationality?
>>>
>> If Trump voter, I fear that could be thorny; one of my cousins - a very
>> intelligent genealogist (her blog on Britain as seen by a visitor last
>> time she came is rather fun, ask if interested) I think liked him: I'm
>> not sure, as being intelligent she'd picked up on that admitting it here
>> wasn't wise. But he does attract more than just the unthinking. (Or did;
>> not sure about now.)
>
> Similar story with Milei in Argentina. (His bid for the presidency has
> been in all the UK press so I don't really have to go and fetch
> links.) His declared policies are scary - to my knowledge there has
> never, ever been a successful libertarian government anywhere in the
> world especially since libertarianism, as I understand it, is the
> antithesis of government anyway. But surprisingly sensible people seem
> to be seriously considering voting him in since all the alternatives
> are absolutely sh*t.

When election campaigns cause people to start shouting things like:
"Vote for the idiot - not the crook!"
You know the handcart is already picking up speed on its way to hell.