Innocent Bystander wrote:
Wow! I only just picked up on ðe convergence! Videotext subtitles use hashes (sorry, pound-signs) to indicate music. And Steve is using ðem ðe same way! An Eirenicon! I will strive to emulate ðis usage!
Can you get people to start using ðe Þarn and Ðagaz as well?
Ðere. I Þink I got everyþing. Does ðat help?
I believe "wodge" is a direct descendant of wocgean, an Anglo-Saxon verb meaning "to stuff wið (yes, I know some of you pronounce it 'wiþ') wild abandon, using for ðe purpose heavy foodstuffs or clay".
þanks, Nano! Ðis is great!
Our mission has begun in earnest. Now we may write, and not feel ðat vague twinge of a sense of being left out when we see Icelandic.
Restore Þarn and Ðagaz to ðe Anglisc script!
"If you take music out of this world, you will have nothing but a ball of fire." - Balochi musician
My cat is calling to me; apparently she þinks I've been at ðe 'puter long enough. I þink she wants to play or someþing. Oh, wait. I haven't checked ðe food in her dish, yet. Ðat could be what's boðering her. No wodges for her, ðough. She gets ðe dry stuff.
"If you take music out of this world, you will have nothing but a ball of fire." - Balochi musician
Ingredients: 2 cups brown beans
4 cups cornmeal
1/2 cup flour
1 teaspoon baking soda
Directions:
Boil beans in salted water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiled beans and some of the juice to the cornmeal/flour mixture to form a stiff dough. Roll in balls and drop into pot of boiling hot water. Let cook for 30 minutes at a slow boil.
Tluya gadu! Are they good? How do you eat them? Plain, or do you use a sauce? Why no more salt than that? Are they big balls, medium balls, or small balls? Do they go with, say, salad? Or are they more of a side dish for meats? What kind of meats would that be? Could you deep fry them like a fritter? They sound like a fritter, except for the boiling part. Are they something you could have every day, or are they for special occasions?
(Just practicin' my Cynth chops. )
"If you take music out of this world, you will have nothing but a ball of fire." - Balochi musician
Ingredients: 2 cups brown beans
4 cups cornmeal
1/2 cup flour
1 teaspoon baking soda
Directions:
Boil beans in salted water until tender. Put cornmeal, flour and soda in large mixing bowl. Mix well. Add boiled beans and some of the juice to the cornmeal/flour mixture to form a stiff dough. Roll in balls and drop into pot of boiling hot water. Let cook for 30 minutes at a slow boil.
Would you call something like this a dumpling? Do the beans get mashed into the dough? Or do they retain their shape?
That's the kind of thing we'd deep fry and put on a stick. Add a pork chop and lime jello and you're all set.
Diligentia maximum etiam mediocris ingeni subsidium. ~ Diligence is a very great help even to a mediocre intelligence.----Seneca
Nanohedron wrote:Tluya gadu! Are they good? How do you eat them? Plain, or do you use a sauce? Why no more salt than that? Are they big balls, medium balls, or small balls? Do they go with, say, salad? Or are they more of a side dish for meats? What kind of meats would that be? Could you deep fry them like a fritter? They sound like a fritter, except for the boiling part. Are they something you could have every day, or are they for special occasions?
(Just practicin' my Cynth chops. )
I've been trying to figure out what "Tluya gadu" means. I found that "tluya" means "suspended" in Hebrew as well as being a city in Libya, I think. I couldn't find "gadu" anywhere other than as the name for some Polish software. All your questions seem quite sensible .
Diligentia maximum etiam mediocris ingeni subsidium. ~ Diligence is a very great help even to a mediocre intelligence.----Seneca
