Text 17741, 118 rader
Skriven 2014-10-05 01:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: institutions 62
=======================
 ML> From what I read, the feathers being ruffled related partially
 ML> to his being a crypto-communist or something. Based on various
 ML> sources it sounds as if he was loved or hated pretty equally.
 NB> From what I was hearing that sounds about right, particularly the
 NB> loved/hated bit.  

I don't understand any of it. But then whenever there's
a musicians vs. board conflict, I tend to knee-jerkedly
take the former side, even though my own activities are
gravitating in the other direction these days.

 ML>> swivel-hipped pretty boy direction. Trouble in paradise.
 NB>> Christopher Seaman was a tough act to follow...  ;)  I suspect the
 NB>> PowersThatBe are trying for reaching a different population segment,
 NB>> possibly younger...
 NB> The new one, Ward Stare, is a local boy made good.  I finally saw his
 NB> picture, in the October WXXI program guide... looks like a pretty boy,
 NB> but hopefully will be a better conductor..

Not too optimistic on this - we had our Keith Lockhart,
who never improved.

   :)   Mommy wasn't at all
 NB> impressed with Arild, from the very beginning... she always thought he
 NB> was trying to play to the audience, not conduct the music.

The funny thing is that some of the musicians were saying
the exact opposite. Perhaps he tried to sell his rather
unpopular musical choices too much?

=

 ML> The way I see it if Fidelity and Charles Schwab go under,
 ML> we'll need a lot more than FDIC to keep the country running.
 NB> That being somewhat the thinking behind the big bank bailouts...  But
 NB> you may well be right.  :)

It's like hiding behind a rock. If the rock is big enough,
it should take the brunt of whatever you're hiding from,
and if it doesn't, you'd have been toast anyhow.

 ML> We've seen that they won't let the exceedingly dieworthy
 ML> 500-lb gorilla Bank of America go down, and that's my third,
 ML> used only for the smallest liquid transactions.
 NB> I've got one credit card with them... had been from a different bank,
 NB> and that one had been taken over by them... 

That's why I have a BoA affiliation - used to be SeaFirst,
before that it was some small bank, but of course there
were numerous buyouts and takeovers and what have yous.

 NB>> I'd endorse credit unions as a solution, too... Over the years, all my
 NB>> regular bank accounts were shifted to ESLFCU
 ML> English as a Second Language?
 NB> Originally Eastman Savings and Loan Bank, or ES&L, and when they went

Oh, that. I actually thought to myself "Eastman School of
Laziness," but at the time I was too polite to say it.

Dairy Free Chicken Liver Mousse
cat: offal, starter, Rochester, New York
Yield: 2 c

1 lb chicken livers, cleaned and patted dry
s, p
oil for sauteing
2 lg eggs, hard boiled
1 1/2 c finely diced onion
1 lg clove garlic, minced
1 ts fresh chopped thyme
1/3 c Madeira, Marsala or Sherry
1/2 c apple cider (of course you may substitute wine)
2 ts Dijon mustard or to taste

Rinse and drain the chicken livers and remove any
sinew or veins attached to the livers pat them dry
with paper towels and season them with salt and pepper.
This run-on sentence is in the original.

Next, cook the chicken livers in a large saute pan, in
a little bit of vegetable oil, on medium high heat.

They shouldn't take any more than 2-3 min per side to
cook through, then take them out of the pan, add a
little more oil to the pan and add the onion, garlic
and thyme and cook to soften.

Once the onions are nice and soft, add 1/3 c Madeira
wine and let that cook down until it has evaporated.

Then add 1/2 c apple cider and let that cook down by
half, add the chicken livers back to the pan, let
those warm through, season with salt and pepper to
taste and turn the heat off.

While it is still warm, puree it in a food processor
with the peeled hard boiled eggs and Dijon mustard
and puree until smooth.

Put it into a plastic tub or any bowl and let it
cool down in the fridge. Serve with sliced apples
and sliced baguette toasted if you like.

HINTS

Cook the eggs in just enough water to cover. Just
as the water comes to a boil, set the timer for
exactly 12 min and reduce the heat to a gentle
simmer. When the timer goes off, run the cooked
eggs under cold water and peel.

Source: Dan Eaton, http://rochester.twcnews.com



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