Source: About
In the old days there used to be literary constructions classed as Found Poems. More or less, they were some news story that could be put into a poetic form without changing the words. The text was unaltered. One could attain a pithy or amusing or evocative observation by doing this.
This art form came to mind by the following, lifted verbatim from my News Feed.
Is this the world writ small – or large?
DE
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I wish I was taller so I could eat more before feeling full.
Does anyone know a farewell house cleansing Rite I can do to say farewell to my pet? Thanks.
·
Where do I get a new or used long tall step through bike for a long tall woman?
A “way” is a path or a road to be followed.
A “way” is not a set of beliefs.
Marcus Borg
sorry…I disagree 
FACEHIVE!
We need about 20 folding chairs for the RVWS event on Friday night downtown.
(image)https://techforluddites.com/wp-content/uploads/facebook-news-feed.png
And now for something different –>>>> It’s a Trump Trump Trump Trumpy World. Source: Monty Python’s John Cleese lights up Twitter with devastating joke about Trump voters
~ 100 days @realDonaldTrump. Congratulations! What can I get you?
~ There’s nothing like a shot of tequila – believe me.
~ No sooner said than done.
~ Have them leave the bottle. We’ll be here awhile.
~ We will?
~ Yes. I do like Twitter.
~ It’s appreciated.
~ Short and sweet. If you can’t say it in a few words …
~ It isn’t worth saying?
~ You GOT it. I knew I liked this place.
~ The fewer the better.
~ I’ll tell you something about politicians.
~ Yes?
~ They love using a lot of words.
~ I know it.
~ They use words to hide things, not to tell things.
~ If you can’t say it in three sentences …
~Then why use four.
~ Politicians use a swamp of words.
~ And I’m draining the SWAMP.
~ Well, maybe not quite yet.
~ Trust me – I never knew there would be so much of it.
~ There’s no way of bombing it?
~ Not when I’m living there. AND I’m STILL living there.
~ Yes, indeed.
~There was talk of IMPEACHING my ass.
~ Wasn’t that the fake news?
~ And the real NEWS, too. SOBs
~ Guess you fooled them.
~ Part of the job of doing business.
~ So maybe we’ll drink about the next 100 days.
~ Hell if I know what’s going to happen.
I’m always on the look for onion news and recipes. There still might be a *third* Onion novel.
In my novel, China Lily, my main characters, Cepa Cannara and Matzerath, are on a year-long trading voyage from Italy to China on the good ship The Pegasus, thirty years before Marco Polo did the same. In this segment, they have a meal with their host, Lu-Hsing.
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“You boys are in the Port of Zaitun.” Lu-Hsing speaks in an authoritative tone. “Fish a speciality.”
“There must be something else.” Matzerath points. “Look at all the cooks.”
“No soup?”
“Pah!”
“Trouble-making Round Eyes.” Lu-Hsing points to a wok near the end of the aisle and starts to walk. “We’ll try there.”
“What does he have?” Cepa falls into step behind Lu-Hsing, followed by Matzerath.
“Oyster omelette.”
“Eggs?” asks Matzerath.
“As many as you want.”
“That will take a big pan.”
“He can use a high-sided wok.” Lu-Hsing pretends to whisk something in a wok. “Plop it right onto a plate.”
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Bring out the sweet onions, spaghetti, pecorino romano and you have a super simple pasta that’s ultra satisfying. See more at PBS Food.
Peel and slice the onion(s) in half. Use a mandoline to slice half of the onions into very thin slices against the grain (the direction you would normally cut onion rings). Put the mandolined onions to a large bowl and fill with cold water. Let these onions rest until they are no longer too spicy.
Slice the other half of the onions by hand with the grain into 1/4-inch thick slices.
Source: Bring Out the Sweetness, Sweet Onion Spaghetti is Here
The play’s the thing so you better brush up on your Shaksberg because life is a cabaret.
- Journey across alpine peaks, emerald valleys, and sparkling rivers on five railway lines including the Flåm—one of the steepest normal-gauge railroads in the world.
http://www.nationalgeographicexpeditions.com/expeditions/oslobergen-norway-train-tour/detail?utm_source=NGdotcom-Adventure&utm_medium=Email&utm_content=20170309-Norway-Trains&utm_campaign=NGdotcom&utm_rd=68990#opi2353747359Source: Norway’s Trains and Fjords | National Geographic Expeditions
Gaelic Steak
Ingredients:
2 8-10 ounce sirloin steaks at room temperature
1 teaspoon oil
1 tablespoon butter
1/2 cup Irish whiskey
2 1/2 cups heavy cream
Ground black pepper to finish
Pat the steaks dry with kitchen paper and season with pepper. Heat a cast iron frying pan or other heavy pan over high heat. When very hot, add the oil and butter. When the butter foams, add the steaks to the pan one at a time, and turn after 20-30 seconds to seal both sides. Lower the heat to moderate and complete cooking (3-4 minutes for rare, 4-5 minutes for medium, 5-6 minutes for well done). Leave each steak undisturbed on one side for half the desired cooking time: then turn. When finished, remove to warmed plates, and keep warm.
Add the whiskey to the cooking juices. Be careful if you are cooking with gas, as the whiskey vapor might catch fire. If it does, lid the pan immediately to stop the burning. Scrape the pan with a spatula to loosen the nice burnt bits and dissolve them and the meat juices into the whiskey. Allow to come up to a boil and reduce for a few minutes, stirring and scraping all the while.
Add the cream, lower the heat slightly, and allow to simmer for a few minutes and reduce further. Check the seasoning (you may find that you do not need salt for this dish: don’t just season it without checking). Having seasoned the sauce to taste, pour it over or around the steaks, as preferred, and serve immediately.
French fries / chips are a good accompaniment for this, as are fried mushrooms, and a fresh green vegetable like new peas.
Source: Sauced with whiskey and heavy cream, the Celtic connection to prime beef | European Cuisines
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