Text 21266, 116 rader
Skriven 2012-02-13 22:04:31 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21209 av MICHAEL LOO (1:123/140)
Ärende: oddmentsFromThePast217
==============================
Hi Michael,

 RH> But how many English teachers in today's public schools make their
 RH> students read Shakespear?

 ML> Or have read it themselves.

Good point there. The teachers that are of our generation have probably
read the most; the teachers of even Rachel & Deborah's generation, the
least. The teachers fresh out of college probably haven't read any at
all.


 ML>  I'm not even sure if Challenger does; I half
 RH> think so but can't say for sure.

 ML> That's the high-achieving primary school, right? If so,

Correct. It's preschool thru grade 8.


 ML> I don't think it's appropriate for a number of reasons.
 ML> It's pretty complex stuff, and in the histories and
 ML> tragedies at least lays bare human emotions in ways
 ML> that would do a psychology text proud. And anyway,

They do get into logic and things like that but I guess probably
Shakespeare is probably a bit much for them.


 ML> "Shakespeare's Bawdy."

True, which may be a good reason not to teach it in middle school (to
kids working at a high school level).


 ML> I suppose the docs I remember tend to be from my generation
 ML> and before: they were often pretty well fed.
 RH> I had some like that as a child, some before Steve went into the Army.
 RH> The PT standards of the Army pretty well ensured that their medical
 RH> corps were as fit as any other branch.

 ML> Different samples. Most of my encounters with physicians
 ML> have found them to be on the above average side as far as
 ML> nourishment goes, not to say anything about nutrition; but
 ML> they have not had to worry about those standards, at least
 ML> in the recent past.

They probably have their own junk food favorites, just like we do. (G)
And, probably get fussed at by other doctors as well.

 ML> darn good at their language skills. Especially the
 ML> Finns, because nobody else takes the trouble to learn
 ML> their language.
 RH> Is it worse than any of the other Scandinavian languages?

 ML> It's not a Norse language but an Ugric one, so has
 ML> very little in common with any other European language
 ML> except Hungarian.

Neither of which are very commonly used on the global scale of things.

 ML>   And, yes, I
 RH> know English is the language of airlines but to have the ability to
 RH> connect the thought lines does require a betterr than normal knowledge
 RH> if it's your 2nd landuage.

 ML> The Europeans of the educated populations are truly
 ML> impressive in this way - it's said if you grow up
 ML> multilingual, your thoughts switch seamlessly among
 ML> the languages - and their English tends to be very

Mostly the post WWII generation as I recall from when we lived in
Germany. The older ones knew it but were more hesitant, unless they were
in an area where they had a lot of contact with English speakers. My
cousin in the Koln area has a British accent to his English; the one in
Munchen had more of the American, IIRC.


 ML> good, if a little archaic at times (my French is
 ML> laughably outmoded).

But can you go into a French restaurant, order off the menu and know
what you are getting? I could get the basics but not neccessarily how it
was prepared--IOW, beef but wouldn't know if it was roasted, braised,
etc; potatoes but no idea if they were mashed or baked (fried, could
probably figure out); other vegetables--may or may not know what they
were. I can do reasonably well in a German restaurant tho.


 ML>       Title: SWEDISH RYE BREAD
 ML>  Categories: Breads
 ML>    Servings:  2

 ML>       1 pk Active dry yeast                1 1/2 c  Hot water
 ML>     1/4 c  Warm water                      2 1/2 c  Rye flour,stirred
 ML>     1/4 c  Brown sugar                         3 tb Caraway seed
 ML>     1/4 c  Light molasses                      4 c  Sifted flour
 ML>       1 tb Salt                                2 tb Grated orange
 ML> peel(opt.)       2 tb Shortening

Somewhat similar to the one I used to make but I always used the quick
method--combine drys, heat liquids to about 120, add to drys and mix. It
would probably work that way as well; worth a try anyway.


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


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)