"From this hour I ordain myself loos'd of limits and imaginary lines, going where I list, my own master total and absolute, Listening to others, considering well what they say, Pausing, searching, receiving, contemplating, Gently, but with undeniable will, divesting myself of the holds that would hold me."
Walt Whitman (1819-92)
"When I look back now over my life and call to mind what I might have had simply for taking and did not take, my heart is like to break."
Akhenaton (d. c.1354 BC)
And now, the current weather, from some random person we pulled off the street:
Wednesday, August 04, 2004
Help! They're Getting Away!
I'm in the middle of cooking dinner right now, and I wanted to share something.
I have always enjoyed cooking many different cuisines. Tonight's dish, among other ingredients, features some Chinese noodles. I have selected Imperial Taste brand SPECIAL Toi San Dried Noodle. (I have never seen any non-special ones, by the way. Maybe they don't export those.)
The directions on the box read as follows:
This noodle does not suitable place in cold water.
OK, don't want to do anything unsuitable, nor should I allow my noodle to do it. Warning heeded. Then the instructions continue with the following helpful advice:
Method of Preparation:
Before cooking, place this noodle in a pan of boiling water for about ten minutes and let the noodle loose by means of chopsticks until the heart of the noodle does not be seen the white colour. Then pass it through in cold water and purity of water by a filter. Cooking by sugar or salt can be adopted at ones disposal.
Okay.... Who knew cooking could be so...odd?
Oh, there's the timer, I have to go let the noodle loose with a chopstick. Later.
