Today’s random repost of something someone was looking at today. From the distant past–January 2019.
“Competent Specialists.” I like that. Competent Specialists are much better than Experts.
To be honest, I had forgotten I had this crappy old book. It is shelved behind glass in the treasure chest bookshelf. Had you asked, I would easily pointed to all of Aunt Margaret’s books in the treasure chest. I’d just forgotten the title– which is one reason I do a once a year hands-on dusting of every book in my library. I rediscovered The Standard Dictionary of Facts (citation below) because I was thumbing through its companion– which just sits out on Grandma Shilling’s old sewing table– The Standard Question Book and Home Study Outlines (citation below) and said to myself, surely I have the Dictionary somewhere– the first edition (under a different title) sold over a half a million copies! One to Aunt Margaret!
The Question Book describes How to Study using it in conjunction with the Dictionary.
The first necessary step is to get at the start the clearest and most definite idea as to what The Standard Dictionary of Facts actually contains.
Question Book Preface
Let us jump right in, shall… . [Hang on a second.] Okay. Let’s jump right in, shall we?
I find simply opening a book of this sort to a random page, looking around, going to another random page, etc., is a fine way to discover just what is in it. As it so happened, I had opened the book to a page containing the heading: RIGHT USE OF SOME COMMON WORDS in the LANGUAGE book. The Competent Specialist who wrote this entry is quite determined that we understand the “Shall-Will” distinction.
I will do means I propose doing ____ . I shall do means, radically, I ought to do; and as a man is supposed to do that which he ought to do… .
p. 197
That’s a pretty radical idea right there, isn’t it? A man is obliged to do what he ought.
In the quite flowery language of the day, the Editor’s Preface to the Dictionary introduces us to the “Ten Books” that cover “the entire range of general knowledge, so classified as to bring the reader or consulter the essentials of many diverse subjects in the most direct and expeditious manner.”
(I am tempted to turn immediately to the statistics section but as I ought to resist, I shall resist.)
In the LITERATURE book we discover that “Good fairies are called fairies, elves, elle-folks, and fays; the evil ones are urchins, ouphes, ell-maids, and elle-woman.”
What a loss to the English language. You elle-maid you!
It was my father’s. It has a school library stamp on the inside front cover, so I guess he or someone in his family checked it out and never returned it. Very unlike like my dad if it was him.
I am writing a short story about people who frequent a blog and comment there. The main character has an interest in fairly tales, and especially in the collected works of Andrew Lang. If you’ve heard of The Blue Fairy Book, The Red Fairy Book, and the rest of the color books, you know Andrew Lang. He, with his wife, edited the collection. He also edited The Nursery Rhyme Book (1897). They’re all up at Project Gutenberg, or Archive to download.
This was nice, from the last line of the end Notes:
Thus our old nursery rhymes are smooth stones from the brook of time, worn round by constant friction of tongues long silent. We cannot hope to make new rhymes any more than we can hope to write new fairy tales.
Story is coming along fine. (At least I think so.) Got a little sidetracked reading Informing the Inklings: George MacDonald and the Victorian Roots of Modern Fantasy (2018) which arrived this afternoon. I read one of the essays in the book as research.
We have really been enjoying the savory bread recipes in Best Bread Machine Recipes (Better Homes and Gardens Books, 1997). My only complaint about this cookbook is that the serving sizes are way off. I do 1 1/2 pound loaves and I supposed if I got the meat slicer out and sliced the loaf pretty thin I could get 20 slices from a loaf (if the slicer would even do bread properly). I’d say–and yes, I got the ruler out and measured–we get about 10-12 1/2″ slices.
It was great. Toasted and served with scrambled eggs the bacon comes for free!
I wasn’t really surprised to see the post below pop up on today’s read posts. I searched, and I have mentioned him twice here at Big Food. The other post got hit yesterday.
Gerard is an amazing human being. He’s being called the Poet Laureate of the Internet. And rightly so.
Context for the copied post, from November, 2018. Gerald lived in Paradise, California. He lost everything in the fires and moved in temporarily with his 104 year old mother. He is a survivor. His writing is beyond compare. My copy of Emily Dickinson’s Complete Poems was given to me by a fellow reader of Gerald’s blog who had an extra copy, as Gerald had given him another.
Gerard was taken ill earlier this month–out of the blue. He is now in hospice care.
This man is made of better stuff than I
Gerard Van der Leun, of Paradise, California, is the proprietor of American Digest. AD is a blog I just recently discovered. It’s everything a blog I like should be.
I tear up just thinking about losing my library. And I’m not one to tear up easily. He’s got a tip jar at the blog, if you’re able.
We’re in the green and will be all week, but I see that blue–and yee gads even purple!–are moving south as we close out the month of January.
I thought I’d remind you of the series of posts I did in December, Holiday Hot Drinks. Cocoas and chocolates, teas, coffees, and hot drinks with alcohol. Twenty-six recipes in all and a very nice selection.
Pictured above is the the white chocolate with creme de cacao variation of Hot Chocolate to Die For and Variation. Trust us, use half and half, not cream. Mr. Big Food and I split a single serving it’s that rich. Man it’s good!
Well, sure. Why not? It has an index, too. I mean, how are you supposed to remember where that quote from Abigail Adams is without an index? Likewise, how do you appreciate the humor in Charles*–the Leader of the Prairie Voles–argument that the name of the school should be changed, if you don’t know a little something about the natural history of prairie voles? So yes. There’s an epilogue.
*Charles’s mate is named Carolyn, and one of their female pups is named Laura. That’s funny, but that’s not the joke.
Parliamentary Procedure? What’s That? | A Gift from the Epilogue of Miss Missy’s School
Dear Readers and Their Grownups,
Many of the reviewers of Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School have commented that
the sweet and entertaining story … has the added bonus of teaching tidbits of history, vocabulary, the love of learning and [natural history] of some of the animals that live in the pastures. Don’t miss reading the Epilogue.
5-Star Review
Tomorrow we’re going to look at a scene in which Aubrey and Gilbert invite Mr. Turkey and his flock to attend a meeting to discuss the establishment of a school. Mr. Turkey is a real character! But today we’re at a good point in the story to take a look at the Epilogue the reviewer mentioned.
If you’ve missed one of the short story gifts, or want to read one or two again, they are all listed and linked here. This is a link to a PDF of this Kid Blog post. Please share this post and all of the other family reading stories. Thank you!
This is from yesterday’s family reading time gift.
“And Tiger,” John asked, “What’s your role in all of this?”
“It’s parrrliamentarrry, Sir!” Tiger purred.
“Umm… I think you mean ‘elementary,’ don’t you? Will you be teaching the younger animals?” Marica asked.
“No. Parrrliamentarry prrrocedure,” Tiger held up his dog-eared outdated copy of Robert’s Rules of Order Newly Revised. “Rrrobert’s Rrrules!” he purred proudly.
Missy explained, “Tiger is the only one among us who knows the rules and laws of having a Mass Meeting, though where he learned them is his closely guarded secret. He has been instructing us in the proper protocol for conducting such a meeting.”
When you read that, did you wonder what in the world parliamentary procedure was? Missy explains it a little when she says, “the rules and laws of having a mass meeting…” But there must be more to parliamentary procedures than that.
The animals and people who live on Farther Along Farm really appreciate old things and ways. They talk about these things casually–as if everyone reading knows what they are, too. But not everyone does! Somethings your grownups may not even have heard of or remember. That’s why after the story of Miss Missy’s School has reached The End, there’s an epilogue–a concluding chapter that explains these old things and ways.
This is the first paragraph in
Epilogue: Old Things & Ways Explained
Some Old Things & Ways are curious. Others are much more serious. One involves an ancient myth, another, a more recent hypothesis. Whether curious or serious, ancient or recent, Marica explains the Old Things & Ways in Miss Missy’s School in a way you will understand. If you want to learn even more about a topic, you can look it up in an encyclopedia, go to your library, or search online. If you still can’t find what you’re looking for, email Marica at Marica@missmissyschool.com. She’d be happy to help you learn more!
This is how the entry on parliamentary procedure begins:
Have you ever been with a group of people and you couldn’t get a word in edgewise? Maybe you were planning a birthday party for a friend in the neighborhood but the new kid on the block wouldn’t stop talking. Maybe your family was talking about where to go on vacation and your little sister, who reminds you a lot of Bebe, wouldn’t keep quiet, so you tried talking louder and louder and everyone ended up yelling. Or maybe a grownup leader was asking where you wanted to sell cookies and all the kids said in front of the zoo but she chose the art museum. (Not that there’s anything wrong with art museums!)
If you’ve had these problems, you can imagine what it’s like when a larger group of people need to get together to discuss a serious problem or question, or just have an orderly meeting at which everyone can contribute, and each person gets a fair and equal vote if there is disagreement. Like raising your hand and waiting to be called on, rules that all agree to follow make any sort of meeting fair and orderly.
Parliamentary Procedure is the term used for a set of rules which govern how a meeting is run. Who gets to talk? For how long? What topics can be discussed? How do people at the meeting vote to do or not do something? All these questions and more are carefully considered in a system of Parliamentary Procedures. They are called Parliamentary because even though rules for meetings go back more than one thousand years, we can trace the origin of our modern rules to the early days of the British Parliament, especially the House of Commons, around 1340. Though it took several hundred years, as time went on those rules became more and more organized and began to resemble what we have today. Tiger knows the history of Parliamentary Procedures better than anyone, but there is an ironic twist in that history that affected the American Colonies. …
There’s a new Horizon A Magazine of the Arts post up at The Old Books Blog. Lots of fun and entertaining stuff from long ago. Click on over and discover what the artsy folk were thinking and worrying about sixty years ago.
Good time of year for soup, don’t you agree? Put a bunch of good things in the slow cooker in the morning. Turn it on low. Come back hours later. Add a biscuit or roll and you’ve got a good hearty supper.
Just getting started in the slow cooker
SAUSAGE GREENS SOUP
Serves 6
1 egg, beaten 2 Tbsp milk ¼ C fine dry bread crumbs 1 lb bulk Italian sausage (preferably homemade) Non-stick cooking spray 2 15 oz cans Great Northern beans, drained 2 medium carrots, peeled and cut into ½ inch cubes 2 medium tomatoes, chopped ½ C onion, chopped 2 cloves garlic, minced 1 tsp dried Italian seasoning, crumbled ½ tsp crushed red pepper 5 C chicken stock (preferably homemade) 4 C greens, torn into bite-sized pieces (any mildly bitter green will do—mustard, turnip, collard) Shredded Parmesan cheese
For meatballs, combine egg, milk, and bread crumbs, and add bulk sausage, mixing well. Shape into 1 inch meatballs, spray skillet with non-stick cooking spray, and brown meatballs on all sides over medium heat. Drain meatballs. In (at least a 3 ½ quart) slow cooker, add beans, carrots, tomatoes, onion, garlic, Italian seasoning, and red pepper. Add meatballs and greens, and pour chicken stock over all. Cover and cook on low heat setting for 8-10 hours, or on high heat setting for 4-5 hours. Ladle into bowls and sprinkle with shredded Parmesan cheese.
I am going to go way back in the archives this evening, and you are going to come away with some Fall & Winter Soup recipes. I’ll add some notes as we go along.
The links to the recipes all seem to be working except for the Sausage Sauerkraut Soup which is here (with a nice photo).
Originally published on December 3, 2013
This evening we enjoyed the second entrant in our 2nd Fall & Winter Soup Contest,
French Meatless Vegetable Soup.
Added: We used to do this when there were more people living here on the Farm. One soup a week. People rank-ordered them, and then we did some stats to determine a winner. Below I first talk about the soups we had 2011-2012. That’s followed by a discussion of the French Meatless Vegetable Soup from the 2013-2014 contest.
Before I launch into a description of this soup– necessary observations as it is a contest and all, and after two or three excellent soups, the particular excellencies of each fade– I thought we might take a short stroll down soup lane. The first Fall& Winter Soup Contest began 11/8/2011 with Beer Cheese Broccoli Soup. Not every soup we had that Fall & Winter was a contestant. Soups we have every year were– and are again– disqualified (why can’t I find the recipe for Across the Garden Soup?) as are favorite gumbos. (We make the rules up as we go along.)
Blogger’s search function is being uncooperative, but based on keyword “soup,” I’ve cobbled together this list of the nine soups that vied for winner, each with at least one link. (I’ve included dates because sometimes the recipes and the descriptions were in different posts. If you’re interested in either, you should be able to find it if my links are messed up.)
Thanks for bearing with me while I sorted that all out.
And now to this year’s French Meatless Vegetable Soup.
#2 is in Second Place. I thought the Hot Potato Soup (recipe) was better. I made this soup. I scraped 37 pounds of carrots and turnips and whatnot. It’s a good healthy soup. Miss M thinks I didn’t season it appropriately, and that may well be. I would have left out the pasta, as it seemed to soak up too much of the good veggie broth. In the cooking of it– a three hour affair– it did impart to the kitchen a wonderful fragrance. So it’s got that going for it. And it was good.
But I liked the potato soup better. I’m partial to potato soups.
If you’re keeping score, Miss M and Mr. Big Food have this one ranked #1; AL & I liked the potato soup better. TIE GAME.
Let’s do some math. Last time we did a soup contest, we had nine contestants. Let’s imagine we have 12 this year. That’s 3 per quarter. So, with five minutes left in the first quarter, the game is tied.
We’re having recurring difficulties over at Miss Missy’s School. Posts aren’t showing up in the WP Reader again.
If you’ve enjoyed the occasional re-posts from the Kid Blog, where the author of this family-friendly book (that’s me) talks with kids about reading and writing, the Grownup Blog, where I discuss what classic children’s book authors have to say about writing for children, and the Family Reading Gifts from Miss Missy’s School (chapter excerpts), how about coming along and subscribing to Miss Miss’s School?
Doesn’t cost a dime. And the added benefit is that you can forward the emails to family and friends who have kids–or to grownups who’d like to read some interesting stuff.
Mr. Big Food has decide that this is a good time to designate Saturdays, long and slow cooking days. Not that he has be be in the kitchen the entire day, but what he prepares just takes the better part of the day. The result is worth it!
“Rigatoni with Sausage and Short Ribs a la the Man himself”—singer, TV star, Cher’s husband, and California congressman
SUGO DI SPUNTATURE À LA SONNY BONO
¼ C olive oil 2 medium onions, chopped coarsely 3 garlic cloves, minced 1 ½ lbs beef chuck, cut into 1 inch chunks and patted dry 1 lb sweet (mild) Italian sausage, cut into 1 inch lengths and halved crosswise 6 beef short ribs 45 oz cans tomato sauce 3 C water 2 C dry red wine 1 6 oz can tomato paste 2 Tbsp dried basil, crumbled 1 Tbsp dried oregano, crumbled Salt and black pepper 3 Tbsp chopped fresh basil Freshly cooked rigatoni pasta Shredded fresh or grated Parmesan cheese
Heat olive oil over medium heat in a large stock pot or Dutch oven, Add onions and garlic and cook until tender, about 10 minutes. Remove from pan using slotted spoon and set aside. Increase heat to medium high. Add chuck and brown well on all sides, about 5 minutes, pouring off excess pot liquor. Remove with slotted spoon and set aside. Add sausage to stock pot and brown well on all sides, about 10 minutes. Return onions, garlic, and chuck to pot. Add short ribs, tomato sauce, water, wine, tomato paste, basil, oregano, and salt and pepper to taste. Bring to a boil, stirring to mix ingredients. Reduce heat, cover partially, and simmer until chuck is very tender, about 2 hours, degreasing top of liquid and stirring occasionally. Just before serving, stir in fresh basil. Divide rigatoni among bowls and top with short rib and meat-sauce mixture. Serve, passing Parmesan cheese separately.
A lot of pretty exciting things happened back in the days before Missy and her pack rescued the nameless, homeless hound and her pup, and eventually realized they needed a school for all of the animals living on or near Farther Along Farm. The Times Before Miss Missy’s School is a collection of short stories about episodes from their younger lives– the times before Miss Missy’s School. By necessity, the stories are limited in scene, and in the number of characters, but each short story has the same structure as Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School. There is a story, suitable for middle grade kids, young adults, and their grownups. Each has either “Missy-ism” or “As Someone Once Said” callouts, and a final short “Epilogue: Old Things & Ways Explained.”
In Miss Missy’s School, “Chapter IXX: Good Advice,” asks John for some advice on teaching–which she’s never done before. John tells her to ignore the various pedagogical theories she’s read about. He says,
The only thing that really matters is that a teacher truly loves her subject and is passionate about sharing that love with her students.
pg. 99
He reminds her of how hard she worked on her Epic Novel a few years before. Miss then sees that writing a children’s Epic Novel, and teaching have a lot in common. That makes her feel a lot better!
But when you read that chapter, did you wonder what her Epic Novel was all about? And why she wrote an Epic Novel in the first place? Missy’s Epic Novel answers those questions, and is a very fun story.
Use coupon code epic! at checkout to take 20% off!
If you are a stickler for grammar and are wondering why ‘before’ is capitalized, it’s because even though it is a preposition, it is being used as an adjective.
Things are amiss in my little kingdom. I have the WooCommerce plugin installed at Miss Missy’s School. I have a funny and engaging little short story from what I’m calling “The Times Before Miss Missy’s School” series ready to go. I thought I might try to generate some spare change by selling it for a couple of bucks. (After all of the free stuff I’ve been churning out, I didn’t think that was unreasonable.) But I cannot find the plugin. I’ve even gone so far as to download the .zip file and upload it manually and the response is that the plugin is already installed. Okay. But where is it? I cannot see it in the Admin panel. It’s not listed in plug ins.
If anyone out there in the great World Wide Webisphere has a clue, please share.
UPDATE! I figured it out. Which is to say I finally found a web site where people weren’t trying to impress each other with how complicated they could make the solution. This place explained the problem and in a straight forward way showed how to fix it. It took me a few minutes to figure out where the folder was at my hosting service, but once I did–delete, install, activate and I’m good to go. Well, after I learn how to use the plugin. But I’m making progress. Carry on.
Over at The Old Books Blog I am being plagued by … wait. It was a nonce (or whatever) problem. Now it’s something else b/c it keeps signing me in using my gravatar account instead of my WP account. What the heck?
On the Bright Side! The day is scheduled to end very well. Very well, indeed. A Big Food Favorite.
“Rigatoni with Sausage and Short Ribs a la the Man himself”—singer, TV star, Cher’s husband, and California congressman
SUGO DI SPUNTATURE A LA SONNY BONO
¼ C olive oil
2 medium onions, chopped coarsely
3 garlic cloves, minced
1 ½ lbs beef chuck, cut into 1 inch chunks and patted dry
1 lb sweet (mild) Italian sausage, cut into 1 inch lengths and halved crosswise
From the Grownup Blog at Miss Missy’s School. Won’t you be so kind as to subscribe to Miss Missy’s School? You’ll get an email when there’s a new Kid Blog or Grownup Blog post. You can then forward the email to those in your life you’d like to share Miss Missy’s School with. Thanks!
#readersbecomelearners
From the introduction To Miss Missy’s School: A Pack of Farm Dogs Starts a School,
“A Letter from Marica to you”
I hope you make some new friends here at Miss Missy’s School! Before you begin reading the story, though, I must tell you something. Some of your new friends have foibles— minor shortcomings.
Gilbert likes to say, “As someone once said…” and then quotes a famous person. But he never tells us who said what! I looked up Gilbert’s quotes, found out a bit about the person who said what, and included that at the end of the chapters in which the quotes appear. Gil’s other minor flaw is that he sometimes talks as he did in his hippy days. Can you dig it?
From Chapter II: What’s Happening? Bebe and Gilbert come running down the path from the little cottage off in the distance. Gilbert greets Missy and others in her pack and says, “I bid you top o’ the morning, as someone once said.”
The slaw itself was shredded cabbage, Vidalia onion, red pepper, and carrot.
Photo comment. I like all of those staged food pictures everyone does. And I stage things, too. But sometimes I think it’s nice to see real life. Paper towel napkins and all.
The dressing is also excellent as a dip for fresh veggies
CREAMY CAJUN SLAW DRESSING
½ C sugar ¼ C vinegar 1 tsp dry mustard 1 tsp salt ½ tsp Cayenne pepper 1 C olive oil 1 tsp celery seed 1 Tbsp lemon juice 1 C mayonnaise
Combine sugar, vinegar, dry mustard, salt, and Cayenne pepper in saucepan, and cook, stirring, over lowest heat just until sugar is dissolved. Remove from fire and cool slightly. Add mayonnaise and beat in oil slowly. Add celery seed and lemon juice, and mix thoroughly.
The real Missy and Rocky are both 11 years old. Rock is slowing down a bit. But he did okay on today’s walk. Made it all the way down to the left turn headed for the levee, then kept looking at Mr. Big Food and Missy, turning around and looking at me. I let him hang out down there a while and then called him. He started moseying toward me, turning every few steps to look back.
We waited in the middle of the “yard” for them to come back. Mr. Big Food reports they couldn’t make it past the little gully at the far end of the Lake. Improper footwear. Well, for himself. Missy did just fine.
I have posted this recipe before but since it’s in a post from the old blog, I thought I’d re-do. Mr. Big Food is the King of Burger Grilling– grinding the meat just minutes before it goes on the grill over charcoal and hardwood (see below).
The venison was from the deer Chris got right after Thanksgiving. Mr. Big Food changed up the menu for last Saturday when he heard The Hunters were coming out.
1/3 C mayonnaise 1 tsp lime juice 1 tsp Dijon mustard 1/2 tsp grated lime peel 2 lbs ground venison 1/3 C green onions, sliced fine 2 Tbsp jalapeno peppers, chopped fine 1 egg Salt and pepper, to taste 8 oz sliced Pepper Jack cheese 8 good burger buns Lettuce, sliced tomato, sliced red onion (for garnish)
Soak 2-3 hickory chunks in water for 1 hour prior to putting on grill. In small mixing bowl combine mayonnaise, lime juice, mustard and lime peel. Cover and chill. In large mixing bowl combine ground venison, onion, jalapeno peppers, beaten egg, and salt and pepper. Mix well, shape into eight patties, and refrigerate. Start charcoal in grill and burn down until gray. Add hickory chunks to hot coals. Grill burgers on sprayed grill 15-18 minutes or until done to your liking. (Try to turn the burgers only once or twice during grilling.) Top each burger with Pepper Jack cheese slice during last 5 minutes of grilling time. Toast buns on grill. Put a lettuce leaf on bottom bun. Add burger and cheese. Top with tomato slice, red onion slice, and a dollop of lime mayo. Serve top bun next to burger on plate.
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