Comments for :|

Comment on Synergy by bob ama

bob ama — Tue, 12 May 2009 11:04:48 +0000

Allergy is the opposite of Synergy. That’s what we used on our BS degree.

BS = Business Studies
actually it works better as the other thing too

Comment on Synergy by mathuaerknedam

mathuaerknedam — Wed, 18 Mar 2009 02:16:31 +0000

Most correct? While there may (or may not) be an argument for using “nysergy”, I don’t see any justification for calling it correct. It doesn’t appear to follow any standard linguistic rules or even have any previous use.

Personally, I think it’s a bad choice. If a person sees it and doesn’t know what it means, there is no way to find out. It isn’t located in the dictionary and it appears that this page will soon the the only use on the internet indexed by google.

Comment on Synergy by Roche

Roche — Tue, 17 Mar 2009 14:06:40 +0000

The opposite of synergy is nysergy.
Synergy being the sum of the parts being greater than the whole…and generally used to refer to good parts or qualities – although not required by definition. So Synergy can be positive synergy or negative synergy.

In order to lend general understanding of intent the word nysergy is most correct, using the same letters. Nysergy is simply negative synergy – when the sum of the parts is less than the whole – as in the character and behavior of a government or many financial (or other large) institutions. Stocked with quality individuals these organizations tend fail miserably as they behave in a manner that would suggest they operate collectively with the total of all the worst of the individuals’ characteristics.

Comment on Synergy by mathuaerknedam

mathuaerknedam — Wed, 10 Dec 2008 01:45:55 +0000

> it’s not immediately apparent that “dysergy” is linked to synergy, due to the loss of the “n” as in sy”n”ergy (or in e”n”ergy for that matter).

Personally, I find this unpersuasive. It’s equally valid to complain that you can’t get to disynergy from synergy. And besides that, you can.

Synergy is from greek: sun+ ergos. Considering that “dys” is a greek prefix, you can certainly get there. “Dis” is from latin, so if you use it you’re mixing languages needlessly.

> Dysynergy looks and sounds clumsy (sounds like Die-synergy).

To me, the two (dis- and dys-) look almost identical and sound identical (pronouncing “dys” as in “dystopia” or “dyslexic”).

But to be honest, to me the question is answered. There’s already a field dedicated to this topic, and I’m content to use the lingo of the experts than to try to craft my own, non-authoritative solution in an already muddled topic.

Comment on Synergy by Niall

Niall — Tue, 09 Dec 2008 14:13:11 +0000

My reason for less preference of “dysergy” is that by back-tracking it’s not immediately apparent that “dysergy” is linked to synergy, due to the loss of the “n” as in sy”n”ergy (or in e”n”ergy for that matter). Whereas with “disynergy” it’s fairly obvious that it’s related to synergy. I think that connectivity is important to preserve.

Comment on Synergy by Niall

Niall — Tue, 09 Dec 2008 14:09:51 +0000

How about an antonym for “Synergy” as “Disynergy”, like “Section” and “Disection”, or “Order” and “Disorder”, which are in some contexts complimentary? Dysynergy looks and sounds clumsy (sounds like Die-synergy). Instances of “Disynergy” are littered throughout the web.

Comment on pie crusts by mathuaerknedam

mathuaerknedam — Tue, 09 Dec 2008 03:58:42 +0000

I may try this crust (sans cocoa). I intend to try the cheesecake too, but that's the topic for another post. :)

Comment on Happy Days by David Needham

David Needham — Sun, 07 Dec 2008 04:23:24 +0000

I’ll have a glass of sherry for you. :-)

Comment on key lime experiments, pt 1 by key lime experiments, pt 2 « :|

key lime experiments, pt 2 « :| — Fri, 28 Nov 2008 02:36:56 +0000

[...] key lime experiments, pt 1 [...]

Comment on lemon pie, pt 3 by key lime experiments « :|

key lime experiments « :| — Mon, 24 Nov 2008 04:09:38 +0000

[...] Brittle Cheesecakelemon pie, pt 4 … on lemon pie, pt 2lemon pie, pt 4 … on lemon pie, pt 3mathuaerknedam on [...]

Comment on Peanut Brittle Cheesecake by mathuaerknedam

mathuaerknedam — Sat, 22 Nov 2008 04:47:13 +0000

On interesting thing I learned from this is that the specific peanut butter makes a huge difference to me. My first rendition of this was using the crunchy peanut butter form the coop. The last was using name-brand crunchy peanut butter from the store. The store PB is smooth and creamy with some larger pieces thrown in. The coop PB is coarse-ground. I never realized how happy I was with the coop PB until I tried the seemingly simulated crunchy PB from the store. Go figure!

Comment on Peanut Brittle Cheesecake by mathuaerknedam

mathuaerknedam — Sun, 24 Feb 2008 00:29:52 +0000

I’ve made this again, but I apparently didn’t keep a record. Here’s #3, a double batch for small group and class. I also made a dark peanut brittle; I’ll stick a shard into the top of each piece.

NO crust.

4 packs of cream cheese
4 eggs
1.5 cup crunchy, unsalted, unsweetened peanut butter
.5 cup decaf espresso
2 cup sugar
16 tb butter
6 tb water
1 tsp lemon juice

bake at 350 for 25 minutes for 12 square silicone cupcakes. (class)

bake at 250 for 45 minutes for the remaining batter in a springform. (small group)

Comment on lemon pie, pt 2 by lemon pie, pt 4 « :|

lemon pie, pt 4 « :| — Wed, 19 Dec 2007 17:38:37 +0000

[...] pt 3mathuaerknedam on odd referralsDavid Needham on odd referralsmathuaerknedam on lemon pie, pt 2mathuaerknedam on [...]

Comment on lemon pie, pt 3 by lemon pie, pt 4 « :|

lemon pie, pt 4 « :| — Wed, 19 Dec 2007 17:26:33 +0000

[...] lemon pie, pt 3 [...]

Comment on odd referrals by mathuaerknedam

mathuaerknedam — Fri, 07 Dec 2007 01:43:41 +0000

You’re welcome. Way to work it into a RGS comment. It’s even a legit reference!

Comment on odd referrals by David Needham

David Needham — Thu, 06 Dec 2007 16:17:26 +0000

Speaking of odd referrals, thanks a lot for plugging ParaModal at various places online! ParaModal (http://www.davidneedham.net/mm365/paramodal) appreciates your business / cooperation and hopes you will turn to ParaModal for your future hoverboard needs! :-)

Comment on lemon pie, pt 2 by mathuaerknedam

mathuaerknedam — Fri, 30 Nov 2007 04:43:31 +0000

I gathered that it was a good source, but I still want to know why the butter is there in most recipes! My two main cookbooks, “How To Cook Everything” and “Cookwise”, are pretty good about explaining how thing work what what certain ingredients actually do for a recipe, but I often want more specific details. Maybe I just need to cook more.

Comment on lemon/banana by mathuaerknedam

mathuaerknedam — Fri, 30 Nov 2007 04:40:25 +0000

I was envisioning a layer of bananas with the curd on top, but didn’t know what to do with the unknown ingredient.

Lemon and chocolate, I’m not sure about that. But I don’t like to adulterate my chocolate with fruit… I don’t like coconut, so that won’t fly. Pecans sound nice.

Comment on lemon/banana by fruittart

fruittart — Fri, 30 Nov 2007 04:22:18 +0000

Like a combination banana cream/lemon meringue pie? Slice bananas in the bottom and lemon curd on top and then a third flavor in there?

Chocolate ganache on top of the bananas but under the lemon.
Hazelnuts or pecans in the crust.
A little coconut? Tropical.

A couple of cents from the endless penny jar! ;-)

Comment on lemon pie, pt 2 by fruittart

fruittart — Fri, 30 Nov 2007 04:14:27 +0000

I would absolutely trust anything Helen (Tartelette) made.

Comment on lemon pie, pt 2 by mathuaerknedam

mathuaerknedam — Wed, 28 Nov 2007 02:03:30 +0000

Hm, this lemon curd has not butter at all! Further indication that omitting the butter and adding a bit of cream cheese might work.

Comment on pies by lemon pie, pt 1 « :|

lemon pie, pt 1 « :| — Mon, 26 Nov 2007 01:10:32 +0000

[...] key lime to the CEFC Thanksgiving dinner. I was asked for the recipe, so I’ll point to it here. I’ve decided I’d like to figure out how to make it without using the sweetened [...]

Comment on tool by mathuaerknedam

mathuaerknedam — Mon, 26 Nov 2007 00:27:33 +0000

I tried using it like BibleGateway or CrossWalk, searching for scripture. I found it very difficult to use, and very unintuitive. Maybe it’s better witht eh “social” features.

Comment on Leadership clip by Egana

Egana — Wed, 17 Oct 2007 22:23:33 +0000

Oh, that sounds really great.

I didn’t know that was her favorite movie!

I like that one, too.

Give her a big hug for me, wouldja?

Comment on Leadership clip by mathuaerknedam

mathuaerknedam — Wed, 17 Oct 2007 02:57:06 +0000

I used the scene from Sound of Music where the Nuns are debating what to do with Maria to where Maria leaves the abbey. It’s full of good leadership, and it’s Alice’s favorite movie, so we have multiple copies of it, and she was able to direct me to the exact place…. : )

Comment on Leadership clip by Egana

Egana — Tue, 16 Oct 2007 19:23:09 +0000

Hey MN!

What did you use for your class? How did it go?

Comment on Leadership clip by gorfchild

gorfchild — Tue, 09 Oct 2007 03:10:21 +0000

The scene is about 21 minutes into the film.

I really like this movie!

Comment on Leadership clip by Egana

Egana — Mon, 08 Oct 2007 22:16:13 +0000

ummmm toward the beginning, before the editor who catches Stephen Glass has been promoted.

Comment on Leadership clip by mathuaerknedam

mathuaerknedam — Sun, 07 Oct 2007 17:50:48 +0000

Egana,

Where in the movie is the Shattered Glass comma scene?

Comment on Irresistable leadership? by mathuaerknedam

mathuaerknedam — Sat, 06 Oct 2007 01:28:27 +0000

Now, back to my regularly scheduled reading…

Comment on Leadership clip by Egana

Egana — Thu, 04 Oct 2007 20:18:09 +0000

Or, you could use Strong-bad email. He shows leadership in his fantasy world.

Comment on Leadership clip by Egana

Egana — Thu, 04 Oct 2007 20:17:34 +0000

The editor in “Shattered Glass” has a few scenes where he defends his young journalists. One scene in particular, the owner comes in raging about misused comma, and sets everyone to circling and justifying their comma usage. The editor goes to bat for the journalists, and put and end to “the great comma debate.” It is a pretty good example of good leadership.

Comment on Leadership clip by fruittart

fruittart — Thu, 04 Oct 2007 19:04:03 +0000

Again, no specific scene, but there’s a documentary about Earnest Shackelton and his Antarctic adventure with the ship Endurance that gets frozen into the ice and sinks and then he and his men survive there for 6 mos before they build a small craft and a few of the men (3?) sail in search of help and return to rescue the others. Shackelton’s leadership was quite remarkable in that but it’s sort of an overall thing, not a particular scene.

With The Office you can pick almost any scene and find an example of horrid leadership, but I have a hard time thinking of a particular scene, since I think of the overall movie . . .

Comment on Leadership clip by fruittart

fruittart — Thu, 04 Oct 2007 18:54:01 +0000

I can’t think of a specific scene but the movie ‘Master and Commander’ comes to mind, possibly b/c so much of the movie was about having to make very difficult choices as a leader.

Comment on Leadership clip by mathuaerknedam

mathuaerknedam — Thu, 04 Oct 2007 13:49:04 +0000

I’m inclined to try to use something from Rosencrantz and Guildenstern are Dead, just because it’s so cool and so few people have heard of it. But I’m not sure if there’s an appropriate scene…

Comment on The Worldview Paper by mathuaerknedam

mathuaerknedam — Wed, 03 Oct 2007 21:22:23 +0000

Thanks!

This paper was much better received, scoring 100%. : )

I barely squeaked by with an A- in the class, due to this being the “big paper” and the good score from my… ummm… let’s say “vigorous” class participation. A better overall grade than I was expecting.

Comment on The Worldview Paper by Egana

Egana — Thu, 27 Sep 2007 12:30:31 +0000

I so much enjoy hearing your thoughts, MN! Its good to be reminded that the mind is full of futile thinking.

Egana

Comment on The Jesus Paper by mathuaerknedam

mathuaerknedam — Wed, 26 Sep 2007 04:12:15 +0000

I got the lowest grade I’ve received in the last 10 years on this paper. Primarily because I didn’t adequately address the assigned topics. That and the fact that, as a STJ (likely), he thinks *very* differently from me, and had trouble finding my thesis and seeing how I was answering the questions. He thinks I write well, just not on what I’m supposed to be writing about. : )

We had a long talk after class. He graciously raised my grade and I’m hopeful that my next paper will be better received.

Comment on Peanut Brittle Cheesecake by mathuaerknedam

mathuaerknedam — Thu, 31 May 2007 16:26:57 +0000

Alice tried it and thought it was good. However, she found it a little more firm than she prefers. Whereas I like a firmer, dryer cheesecake, she prefers a moister, more mousse like texture. She also thought that, like most everything I make, it was a bit overwhelmingly dense in flavor. : )

I need more critical input. Any samplers?

Comment on Peanut Brittle Cheesecake by mathuaerknedam

mathuaerknedam — Wed, 30 May 2007 19:53:41 +0000

It’s really firm, so I’m glad I forgot the flour. I guess a cup of peanut butter might do that… Alice hasn’t tried it yet, but I liked the crusted one too. She doesn’t care for peanut brittle, so I may have to eat the pie all by myself. Good thing cheesecake freezes well.

Comment on Happiness by mathuaerknedam

mathuaerknedam — Wed, 14 Mar 2007 14:33:51 +0000

Yeah, but it’s not that far for you to drive to the snow. : )

Comment on Happiness by MobileOak

MobileOak — Tue, 13 Mar 2007 20:15:58 +0000

I’m like that as well. I love seeing snow fall.

Unfortunately that only happens one every year or two here in Seattle. :-\

Comment on Happiness by egana

egana — Tue, 06 Mar 2007 02:44:43 +0000

I sooooooooo agree. That last snow we had, with the big fluffy flakes swirly-ing around and around until finally landing was just beautiful.

I like falling snow too.

And then I like the sun to come out a shine on it and make it sparkly, and the trees to be dark and drippy, and the sky to be bright blue and a hazy ring around the sun…

Comment on Happiness by Ellie

Ellie — Sun, 04 Mar 2007 18:47:26 +0000

And I don’t mean that in a patronizing way, I mean it in a “I agree with you and I’m glad you posted about it” sort of way. It is heartwarming to hear about simple happinesses.

Comment on Happiness by Ellie

Ellie — Sun, 04 Mar 2007 18:45:09 +0000

That’s nice. :)

Comment on Experiment in Terror by mathuaerknedam

mathuaerknedam — Sat, 24 Feb 2007 23:47:40 +0000

I should probably look for a good verde sauce recipe. :)

Comment on Experiment in Terror by mathuaerknedam

mathuaerknedam — Sat, 24 Feb 2007 23:46:44 +0000

What’s the process for shredding pork?

Thanks for the buttermilk tip. I’d been thinking of trying buttermilk sauce anyway, so I’m glad to know that it would work well for other reasons too. I just picked up some of my favorite bottled Buffalo sauce, BW3 Spicy Garlic, so my next quest to to make some from scratch. Guess what it has in it – buttermilk. But I’m not sure the dried peppers will work so well, so my real first step might be to finally smoke the cayennes I have in the freezer.

Comment on Experiment in Terror by fruittart

fruittart — Sat, 24 Feb 2007 05:21:47 +0000

I will be very curious to hear about your pork verde experiments. A frequent meal here is pork burritos using leftover pork loin shredded and cooked with green enchilada sauce, usually the canned variety.

One thing you might want to try with your Buffalo chicken is to either soak it in buttermilk or even brine it overnight and then bake and cover with your Buffalo sauce. Buttermilk/soured milk tenderizes and keeps chicken moist but doesn’t break it down or leave a residual taste.

Comment on Experiment in Terror by mathuaerknedam

mathuaerknedam — Sat, 24 Feb 2007 03:03:11 +0000

It marinated for 12 hours in the fridge and then cooked in the marinade for 5.5 hrs.

Baking would probably work better, but I’ve never been able to cook chicken without it getting dried out (except when it’s ground). So I was hoping that the crock would prevent drying. I was trying for chunks, but I’ve been wondering how to shred meat, so now I know! The texture was fine other than the fact the the finished product rather resembled sloppy joe.

Now I want to try shredded pork verde! I just need to think up a recipe. :)

I don’t really cook too often; you pretty much hear about it when it happens.

Comment on Experiment in Terror by fruittart

fruittart — Fri, 23 Feb 2007 15:14:43 +0000

The chicken sat in your concoction with cups of vinegar, right? Acid attacks protein — in the short term (a little balsamic vinegar on my steak for an hour or two before cooking), it makes the meat tender; in the long term with heat (hours in a crock), it can make it ’shred’ and fall apart. Chicken will do so faster than lean pork which will fall apart faster than beef.

I’ve never actually eaten any Buffalo chicken of any sort — wings, sandwich, etc., so I’m just guessing what sort of texture were you hoping to attain — chunks of chicken smothered in a thickish sauce? Would it work better to bake it?

Thanks for posting on the results! ;-) I’m going to have to keep asking you what you’ve been cooking lately!

Comment on Frazz by fruittart

fruittart — Thu, 22 Feb 2007 04:00:17 +0000

So . . . um, how did the sandwich filling work out? Any recipes coming out of that? *hint, hint, nudge, nudge* ;-)

Comment on Frazz by mathuaerknedam

mathuaerknedam — Mon, 12 Feb 2007 22:27:48 +0000

Thanks for noticing!

We went to Za’s for lunch with my brother, but nothing much. We don’t tend to do much, we roll my birthday and Valentines day into one event that we celebrate sometime in February or March. If we have it earlier we make our anniversary part of it too. :)

Comment on Frazz by fruittart

fruittart — Mon, 12 Feb 2007 16:14:19 +0000

Happy Belated Birthday! Did you do anything special?

Comment on nuance by mathuaerknedam

mathuaerknedam — Wed, 17 Jan 2007 21:06:43 +0000

We discussed the lying issue in one small group last year. Since then I’ve been trying to work around the issues.

The two biggest biblical example seem to be Rahab and the Hebrew midwives.

We talked about Rahab’s faith one SG, and found the Brownfield building made a great application point. :)

Then we talked about the Fruit of the Spirit.

And then we moved to the midwives. Here’s there story, in Exodus 1:17-21:

—–
17 The midwives, however, feared God and did not do what the king of Egypt had told them to do; they let the boys live. 18 Then the king of Egypt summoned the midwives and asked them, “Why have you done this? Why have you let the boys live?”

19 The midwives answered Pharaoh, “Hebrew women are not like Egyptian women; they are vigorous and give birth before the midwives arrive.”

20 So God was kind to the midwives and the people increased and became even more numerous. 21 And because the midwives feared God, he gave them families of their own.
—–

So the key justification for lying here is “fearing God”. We talked about that once and we’ll be covering it in more depth for one of more weeks. Then I hope to go back to faith, and then we’ll revisit lying itself, once a more significant foundation has been laid. At least, that’s the plan.

Comment on nuance by egana

egana — Fri, 12 Jan 2007 20:38:30 +0000

any more thoughts along these lines?

Comment on pies by mathuaerknedam

mathuaerknedam — Sun, 05 Nov 2006 13:44:58 +0000

The corn starch won out over the egg yolks. it’s texture was a little former and smoother, and it had a slightly sharper lime flavor. Which I suppose makes sense…

Comment on pies by mathuaerknedam

mathuaerknedam — Sat, 04 Nov 2006 17:59:01 +0000

You’re in luck. Alice wasn’t able to get the cranberry nectar, and I still have a paper to write today, so I’ll be making two key lime pies. One with corn starch, one with egg yolks.

Comment on pies by mathuaerknedam

mathuaerknedam — Sat, 04 Nov 2006 17:19:20 +0000

Bummer. :(

Maybe you can get someone to save you a piece? :)

Comment on pies by fruittart

fruittart — Sat, 04 Nov 2006 05:38:09 +0000

Oh boo. We’re not going tomorrow and I’ll miss the lime/mango pie.

Comment on pies by mathuaerknedam

mathuaerknedam — Sat, 04 Nov 2006 03:24:34 +0000

I’ll be bringing a key lime / mango pie and a key lime / cranberry pie to Thanksgiving dinner tomorrow. This time I’ll make them using the older variation (corn starch) rather than the new one (egg yolks). And Fruit Tart’s drizzle was so tasty, I’ll try making one of those too!

Comment on nuance by brianfox

brianfox — Thu, 26 Oct 2006 18:59:42 +0000

Notice that murder is muder. Abraham was tested for obedience and in some ways a precursor to God’s on sacrifice.
I feel even capital punishment is murder. I dont believe we have the right to take anyone’s life

Comment on two months by egana

egana — Wed, 25 Oct 2006 00:28:53 +0000

I think having someone tell you what to do gives an easy way for the flesh to rebel against something…

I bet the flesh really likes laws, in a way, because they give it something to feed on and resist and grow stronger fighting against. Scripture tells us that the law increases the trespass. So it seems natural to me that our flesh (either the remaining one in all those who are in Christ, or the entire person who is only flesh if they are still Adam) it seems natural to me that our flesh would be only too too delighted to have a bunch f laws for “the righteous” to follow heaped up on it, so that it can increase itself and show itself to be even MORE utterly sinful than any of us ever dreamed.

Comment on walktober by egana

egana — Wed, 25 Oct 2006 00:23:02 +0000

jiggy

it sorta like ziggy…

but with a J…

Comment on walktober by Beth

Beth — Tue, 24 Oct 2006 05:17:41 +0000

P.S. Yeah, mine got reset today, too. I estimated it at the closest 1000 that I remembered seeing- I think I was probably at 5,400 something, but I just put 5k in, added my gym time and paced like crazy tonight. It’s okay if our stats aren’t amazing! As fun as it would be to win, I think mostly it’s just a good excuse for us to get exercise :)

Comment on walktober by Beth

Beth — Tue, 24 Oct 2006 05:15:43 +0000

Oh no… not Jiggy :P If we’re going to nickname MN here, it has to be good and … properly inside-jokeish mixed with a little silly and more… MNy… He just doesn’t strike me as a Jiggy :\ I’ll ponder it more…

P.S. You need to go to bed, Egana!

Comment on walktober by egana

egana — Tue, 24 Oct 2006 02:52:36 +0000

Hey, I forgot that I was using Gofry’s “Big Labowski” (his new computer) when I posted the above. That was certialny NOT Gorf…

I don’t think he would call MN…

“jiggy”

but I must confess it is GROWING on ME!

Comment on walktober by gorfchild

gorfchild — Tue, 24 Oct 2006 02:07:31 +0000

jiggy?

I’ve known you how many years? I can’t remember… but in all those years I’ve never been able to come up with a nick name for you I really liked. “MN” is really jsut alziness on my part, cause i don’t wanna type out the whole thing…

but “jiggy” has real possibility…

hmmmm…

jiggy…..

Comment on walktober by mathuaerknedam

mathuaerknedam — Tue, 24 Oct 2006 01:56:41 +0000

Unfortunately, my pedometer got reset sometime today, so I’m not sure what my numbers would have been. I also worked late, and got a ride home from Alice, so I didn’t get in a full workday walk either. My stats won’t look good this week unless I start getting jiggy (I’ve tried to stop…).

Comment on walktober by Beth

Beth — Tue, 24 Oct 2006 00:38:22 +0000

Feel free to report them as is, unless you’re not comfortable with it. Do what works for you, and leave the rest to me!! :D Hah- I’m a dork.

Comment on mole chili by egana

egana — Mon, 23 Oct 2006 23:18:09 +0000

I think that sounds disgusting. That poor little rodent! how could you even think about such a recipe. I pity all the fools who ate your violence-against-small-sightless-rodents endorsing fare…

you should be ashamed…

*wink*

Comment on walktober by egana

egana — Mon, 23 Oct 2006 23:14:57 +0000

no, seriously, I think that it is quite possible the Monday will looks amazingly like Friday (since you will be more pedestrian than on the week-end.) Soooooo… if Monday’s step count is insanely high like Fridays, embrace the goodness and go with it, dude!

Comment on walktober by egana

egana — Mon, 23 Oct 2006 23:13:40 +0000

I think you should either report them as is or grossly exaggerate them so that we can KICK THEIR BUTTS!

Comment on pies by fruittart

fruittart — Fri, 20 Oct 2006 20:57:00 +0000

MN: The syrup is done . . . it’s not quite what I had hoped for . . . but it’s done. I used chopped cranberries, some chopped braeburn apple, zest and juice of one orange and zest of juice of lime, sugar and a little water and let it cook. I bsszzted it again after cooking for a while. I added a touch of cornstarch to thicken slightly but it still drizzles. It’s not *really* chunky but I didn’t strain it either . . . it’s still pretty tart b/c I didn’t use a lot of sugar but the citrus didn’t come through quite as clearly as I had hoped it would. I’ll be interested in how it goes with the pie. See you tonight!! ;-)

Comment on pies by fruittart

fruittart — Fri, 20 Oct 2006 00:17:47 +0000

Great word for scrabble! ;-) I think I’ve used the same onomantopoetic verb but not the noun.

I also use ‘zapped’ and ‘nuked’ for microwaving — zapped having a more multi-purpose usage with me. Chopping and liquifying are also ‘zipped’ and ‘blenderized’ . . . they just have to have those zzz’s or it doesn’t properly convey the action :-D

Comment on pies by mathuaerknedam

mathuaerknedam — Thu, 19 Oct 2006 22:01:14 +0000

Ah, we have one of those. When we put things in the “bsszzter” they get bsszzted”. :). I’m familiar with “zapped” (or “nuked”) being used for something run though the microwave.

Comment on pies by fruittart

fruittart — Thu, 19 Oct 2006 19:20:48 +0000

blitzed, see also ‘zapped’ — the highly technical term for putting foodstuff in my tiny mini-processor/chopper and pressing the button until it (the foodstuff, not the button) has acquired the appropriate level of ‘choppiness’ ;-)

When I was a grad TA, I had a student who loved to make new words — he called the shimmering effect of mixing two liquids of different viscosities ‘gluxing’ — I’m sure he would have come up with a much better word.

Comment on pies by mathuaerknedam

mathuaerknedam — Thu, 19 Oct 2006 17:46:15 +0000

I was initially concerned because I normally think of syrup as a one-dimensional sweetness, and I was thinking (from your original description) of something more like a lightly blitzed chutney in texture and complexity. (I’m only guessing what you meant by “blitz”… : ) But I think you know the general form of what I’m doing, so go with what you think best. I’m sure whatever you do will be great!

Yeah, I thought about the others too. But unlike a concert, one can simply wait until fears have been confirmed or assuaged by the less reserved.

Comment on pies by fruittart

fruittart — Thu, 19 Oct 2006 14:56:27 +0000

when you said ’sweet, not too chunky drizzle’ that put it in a ’syrupy’ category for me . . . and what I have made in the past (in place of canned cranberry sauce –which I really dislike — at Thanksgiving) isn’t very sweet and doesn’t drizzle but it is chunky — so yes, I was thinking texture . . . and you had me laughing out loud thinking how this might sound to other BLURP attendees — ‘culinary duet where neither party knows in advance how their own part will turn out’ . . . see you tomorrow! ;-)

Comment on pies by mathuaerknedam

mathuaerknedam — Thu, 19 Oct 2006 14:41:01 +0000

I”m guessing by “syrupy” you’re referring to the texture and not the flavor? I had a feeling you might like playing with something a bit different, I’m looking forward to your surprises. It’s kind of exciting, a culinary duet where neither party knows in advance how their own part will turn out!

Comment on pies by fruittart

fruittart — Thu, 19 Oct 2006 04:45:25 +0000

MN — I’m just back from the store to gather supplies for BLURP. I have cranberries! What I usually make is a rather chunky relish — it’s usually raw, not syrupy . . . but in light of what you are planning, I’m going to try something very different — I may even blitz the stuff to make it thin . . . hmm . . . playing in the kitchen . . . :-D

Comment on pies by mathuaerknedam

mathuaerknedam — Thu, 19 Oct 2006 03:22:48 +0000

Hey! I just discovered that there was another difference in the pies I made and the recipe I had on file. I worked off of the recipe on the lime-mango bottle, making what variations I remembered. Somehow I failed to notice that my recipe was lacking the three egg yolks called for on the bottle! Hm, now I’ll have to try making two versions, one with yolks and one with cornstarch.

Comment on madness by mathuaerknedam

mathuaerknedam — Thu, 19 Oct 2006 01:40:59 +0000

Well, it was only a publicity event, so it makes sense to cancel when the publicity falls through. The city is still participating in the National program. And who knows, if we hadn’t tried to get out of it, maybe he would have come anyway. I’m told he’s a nice guy.

Comment on madness by martian koolaid

martian koolaid — Wed, 18 Oct 2006 21:43:04 +0000

No publicity so the mayor didn’t do it. It’s nice to know he’s doing these things for the right reasons.

Comment on nuance by martian koolaid

martian koolaid — Wed, 18 Oct 2006 21:37:50 +0000

What about polygamy and concubines?

Comment on pies by mathuaerknedam

mathuaerknedam — Wed, 18 Oct 2006 04:56:46 +0000

I’m just planning on cranberry pie with real whipped cream and your relish. I’ll try a cran-orange variety when temple oranges are in season.

Comment on pies by fruittart

fruittart — Tue, 17 Oct 2006 18:33:54 +0000

MN:

Sorry — I did not see your comment until you brought it to my attention! If I can find some fresh cranberries in the store, I can make a relish! Will you put lime or orange in it? This will be fun!

:-)

Comment on quotes by egana

egana — Fri, 13 Oct 2006 03:36:21 +0000

yes, I do have too much time on my hands this week… sitting around waiting for someone to cough up a lung of vomit out an intestine… yuck…

so I’ve been commenting alot more than I normally do…

Also, I so agree with the first quote! It IS a sin to bore people with God! He is no amazingly un-boring…

and clever poses are easier to strike than a soul with glory…

Comment on Po by mathuaerknedam

mathuaerknedam — Thu, 12 Oct 2006 20:35:15 +0000

Hm, now that I reread your most recent comment, I see that I may have been a bit overly pedantic. Heh, as though the previous posts weren’t!

I’m happy to offer hints, but I don’t want to present them unbidden, lest I lessen your fun. Of course, there may be no fun to lessen. : )

Comment on Po by mathuaerknedam

mathuaerknedam — Thu, 12 Oct 2006 20:29:12 +0000

Of course, my chosen object could be considered a puzzle of it’s own. If you don’t see at least two orthogonal paradigms, you might want to let the words steep for a while. And consider the source. : )

Comment on Po by gorfchild

gorfchild — Thu, 12 Oct 2006 19:49:15 +0000

Oh…. I get it now.

Yes, you’re using it right. I wasn’t remembering its actual application.

Now I have to think about this. . . .

Comment on Po by mathuaerknedam

mathuaerknedam — Thu, 12 Oct 2006 19:17:03 +0000

That’s funny, considering you were the one “With out side in sight with in.” I was expecting you to respond to the creative challenge of “po: syntactically right, semantically wrong”.

Maybe I’m misusing it. Am I correct in my recollection the “po” indicated that the following is supposed to be a juxtaposition of disparate thoughts so as to spark creativity by attempting to create a relationship between them? Seems like you so that (sans po) all the time. : )

Egana’s comment suggests that it did eventually have the intended effect, even if there’s no comment to document the content of said “explosion of insight”.

I thought of “Po” as a perfect foil to the titular bloodbath. Not only was it strikingly brief, but I expected it to generate more content than the ceremonial frenzy I witnessed elsewhere.

My first comment has only slight variations on meaning (I wasn’t *that* creative) but was inspired by the Art of Noise title “In No Sense Nonsense”. It’s mostly just a play on words.

Comment on pies by mathuaerknedam

mathuaerknedam — Thu, 12 Oct 2006 18:31:05 +0000

Fruittart, If I bring a cranberry pie, could you make a relish like you described to top it with? I’m thinking something like a sweet, not too chunky drizzle. If not that’s totally fine, I’m only asking because 1) I think you might enjoy it, and 2) I want to explore the idea of a cooking collaboration.

Comment on Po by Egana

Egana — Thu, 12 Oct 2006 14:31:08 +0000

“PO” is funny…

whenever Gorf stops in mid sentance, sticks the tip of his tongue out and gets a thoughtful look, i know another explosion of insight is on its way…

“Po” is the perfect indicator word for this…

*grin*

Comment on Po by gorfchild

gorfchild — Thu, 12 Oct 2006 14:00:45 +0000

Sorry, MN. I really didn’t get this post or comment thread at all. I thought it was some inside joke that I was on the outside of.

I remember Po, but I wasn’t sure where it was all going!

Comment on madness by mathuaerknedam

mathuaerknedam — Wed, 04 Oct 2006 15:43:22 +0000

Alice told the City that we weren’t interested but would do it if they really needed us. They told her that they would have to get everything lined up by noon (yesterday) and would called her back. They called a little after noon saying that the TV station hadn’t responded in time, so the event is called off.

Comment on madness by markfrench

markfrench — Wed, 04 Oct 2006 12:52:43 +0000

while the subject of power savings is before us, I’ll mention my Ameren lines deal I got in the mail. In the lame pie chart, we’re informed that 69% of the electricity we use is from coal-fired sources. Anyone know where I can get some solar panels? I’ve thought about building a windmill… but that wouldn’t work well in my apartment. :(

Comment on pies by mathuaerknedam

mathuaerknedam — Tue, 03 Oct 2006 20:30:46 +0000

I didn’t say my goal was attainable! Actually, it’s not uncommon for me to set a blue-sky goal of what I’d like to have, and then have to revise it when it becomes clear that reality doesn’t appear to be conforming to my will.

I’m hesitant to use cranberries just because I don’t want that sharp of a flavor in the garnish, but I like the idea of making a cranberry relish for it. Your relish sounds good. :)

Do you tend to use navel oranges or something else? I’m not real excited about them (or Valencia, blood, tangerine, etc) but I do really like temple oranges. Unfortunately, they’re only available in February or so, and I’ve not had the foresight to juice and freeze them.

I’m tempted to further tweak the lime-cranberry pie with only cranberry juice. It might make a nice holiday treat! Or maybe a sweeter cranberry-orange pie with a more tart cranberry relish for the garnish.

Several years ago my father in law asked about an orange pie. I’ve not had much luck with this, though I have collected several as yet untested recipes. I suspect that the result of substituting orange juice for lime juice would be way too sweet, so I may not be able to use the key lime recipe as a base. Then again, some people wouldn’t mind it being super sweet. : )

Comment on pies by fruittart

fruittart — Tue, 03 Oct 2006 19:31:46 +0000

Well, you said you’d rather avoid actual cranberries!! :-P How about this idea — sometimes I make a . . . well, I don’t really know what to call it — it’s not saucy, maybe a relish or chutney? but I don’t put spices in it . . . by chopping up cranberries with orange juice and a little zest and a little apple. You could put a little ring of something like that around the outside top or serve it with a little spoonful of that?? You can also use dried cranberries.

Comment on pies by mathuaerknedam

mathuaerknedam — Tue, 03 Oct 2006 16:13:55 +0000

I added mango because I saw a bottle of Nellie and Joe’s Mango Key Lime Juice and it sounded like a nice variation on my normal Key Lime Pie. It also uses N&J juice, and my Key Lime pie recipe originated on the back of a N&J bottle (though I’ve tweaked it a wee bit).

There are many different kinds of bitters, though the only one I have on hand is Angostura. I’ll try to bring a bottle to Blurp. The flavor isn’t particularly bitter, but it has an amazing ability to make disparate flavors gel. Like nutmeg, it’s one of those things that quickly goes from “maybe a little more” to “way too much”.

As for the garnish, I was hoping for something that would give some indication of what was inside, or at least not mislead the unsuspecting. :)

Comment on Spicy Lasagna by mathuaerknedam

mathuaerknedam — Tue, 03 Oct 2006 16:13:07 +0000

You’re welcome.

Comment on madness by mathuaerknedam

mathuaerknedam — Tue, 03 Oct 2006 16:12:29 +0000

2 Cor 1:6a

If we are distressed, it is for your comfort and salvation…

Comment on madness by fruittart

fruittart — Tue, 03 Oct 2006 16:07:29 +0000

How many people does it take to change a light bulb?

one politician
a family with two cute kids
a film crew and reporter to televise the event, which means there will probably be a makeup/dress person involved

so I’m thinking there must be 9 or 10 people involved here — talk about your energy savings by changing a light bulb! ;-) hehehe!

Comment on madness by gorfchild

gorfchild — Tue, 03 Oct 2006 14:29:25 +0000

This is pretty funny. For me, that is. ;-)

Comment on madness by markfrench

markfrench — Tue, 03 Oct 2006 12:40:53 +0000

that’s pretty wild, man.

Comment on Spicy Lasagna by fruittart

fruittart — Tue, 03 Oct 2006 05:00:23 +0000

This was so amazingly yummy . . . I was kicking myself later for only taking a half piece! Thanks so much for posting this MN.

Comment on pies by fruittart

fruittart — Tue, 03 Oct 2006 04:56:46 +0000

I’m curious if the Caribbean cookbook inspired you to add mango or if it is something you have tried before or from another source of inspiration? I LOVE mango and it was in so many things when we went to St. John – YUM!

I don’t know what the bitters taste like . . . bitter? ;-P that wasn’t really what I meant — I meant flavor-wise, but things that I might use for garnish would be apple or pear slices or orange (regular, blood or even canned mandarin) or maybe pecans for a texture difference?

Comment on Po by mathuaerknedam

mathuaerknedam — Mon, 02 Oct 2006 20:12:38 +0000

My first comment should apply to at least one person, but that person hasn’t responded to the challenge. Disappointing.

Comment on Po by mathuaerknedam

mathuaerknedam — Mon, 02 Oct 2006 20:06:11 +0000

And of which paradigms do you speak?

Comment on Po by mathuaerknedam

mathuaerknedam — Wed, 27 Sep 2006 20:12:35 +0000

Or orthogonal?

Comment on Po by mobileoak

mobileoak — Wed, 27 Sep 2006 13:27:43 +0000

Diametrically opposed paradigms…

Comment on Po by mathuaerknedam

mathuaerknedam — Wed, 27 Sep 2006 11:38:53 +0000

Presented for ease of digestion…

Comment on Po by mathuaerknedam

mathuaerknedam — Wed, 27 Sep 2006 11:38:29 +0000

With out side in sight with in.

Comment on Concert by mathuaerknedam

mathuaerknedam — Mon, 18 Sep 2006 20:45:14 +0000

I did not. :(

My inlaws made an impromptu visit to build the girls a playhouse, I forgot until it was almost showtime, and I was very tired.

Comment on tortellini by fruittart

fruittart — Mon, 18 Sep 2006 18:38:23 +0000

You should post the recipe for your yummy spicy lasagna . . . by the time I get around to trying to emulate it, I will have forgotten everything but the jerk seasoning that goes in ;-)

Comment on Concert by fruittart

fruittart — Thu, 07 Sep 2006 20:03:13 +0000

Did you go? Was it good?

Comment on Concert by Beth

Beth — Wed, 30 Aug 2006 04:03:19 +0000

If we weren’t (hopefully) going out of town for the weekend. If that falls through, we might!

Comment on two months by jadeejf

jadeejf — Tue, 15 Aug 2006 16:50:18 +0000

I don’t know- I might agree with him on the whole Prohibitions are made by US to govern THEM. It’s definitely historically clear. And while there are some people who will eagerly prohibit themselves from behavior x,y and z because they’re legalistic… there are also those who will ignore the harm of behavior x,y and z, and who eventually wind up having those behaviors prohibited because they didn’t first self-prohibit. This is what Carl thinks happened with the smoking ban in C-U- the restaurant owners didn’t self-prohibit, and so eventually, the cities did it for them. Now, I’m not convinced of that argument (mostly because I think the smoking ban was very unlibertarian), but… I can see its merit in some situations. If we’re speaking of spiritual behaviors, though, I would agree with you that people will eagerly fall into legalism, rather than walk in freedom. Making wise choices isn’t easy, after all, but… having someone else tell you what to do is much simpler.

Comment on tortellini by mathuaerknedam

mathuaerknedam — Mon, 07 Aug 2006 16:11:35 +0000

I’ll admit it’s been a few years since I’ve been in Aldi, but I’d expect them to have everything but the Gorgonzola and the Sherry, right? The sherry would certainly be an expensive purchase if just for this dish, but it’s ~$10 for 750ml (and is available in smaller sizes) and will keep until you drink it or use it in subsequent dishes. Gorgonzola is also relatively expensive, but since I posted this in response to your affirmation of the yumminess of gorgonzola, I hadn’t really considered it.

I’ve been meaning to buy some Harvey’s for a sauce I’m working on. You’re welcome to use some when I get it.

Comment on tortellini by Egana

Egana — Sat, 05 Aug 2006 21:39:58 +0000

yum yummy! but probably not going to try it soon.. the ingredients look on the pricey side of my ALDI budgetary allowance….

Comment on tortellini by MobileOak

MobileOak — Thu, 03 Aug 2006 17:54:58 +0000

I finally found you here.

To many blogs floating around. :-)

Comment on perspective by gorfchild

gorfchild — Tue, 01 Aug 2006 22:11:23 +0000

MN, I bet you’re right.

We are free in Christ! To the question, “What do I do?” we can respond, “Whatever you want! (As long as it’s not sin.)”

Because of God’s regenerative work in our hearts, we want some good things. And the Spirit lives in us, so we can trust that we are being guided at all times, even when we can’t sense his guidance.

This is a comfort; it means that we can make choices boldly, as well as we are able, and we can know that God is leading and guiding, and all the consequences that flow from our choices will also be directed by God.

The alternative, to act only when there is a justification, is to cast us in the role of an inherently inert, unmoving Self that must be prevailed upon by reason or fear to act. This just doesn’t sound like freedom to me. Unless it is the “freedom” to be left alone, which is not a freedom that Christ died to give us. Instead, he gave us freedom FROM sin and freedom TO love.

And it seems to me that habitually thinking, “Why shouldn’t I do this good thing that I’ve thought of?” is a restatement of the idea that we have been freed in order to love.

Comment on perspective by Beth

Beth — Tue, 01 Aug 2006 02:08:48 +0000

Interesting idea. I don’t know, but I suspect that it’s good to think about it either way (rather than being like your average me and not thinking about much of anything)…

Comment on activity by mathuaerknedam

mathuaerknedam — Mon, 10 Jul 2006 16:57:02 +0000

It’s easy to get accented letters on a Mac. You only press the appropriate option key, and then the letter to be accented. Below is a mapping of the option keys to accents.

option-n = ˜
option-e = ´
option-` = `
option-i = ˆ
option-u = ¨

There may be more, but those are the ones I’m aware of.

Comment on surprise chili by mathuaerknedam

mathuaerknedam — Mon, 10 Jul 2006 16:27:22 +0000

Um, can’t you do that with the Surprise Chili?

Or with the Veggie Chili I posted a few days ago?

Or just adding ground dried chilies to your current chili? My pantry currently has chipotle, cayenne, and ancho powders, red pepper flakes, and hot sauce. One of those should work for you, though the ancho is mild and tastes a lot like “chili powder”.

Comment on veggie chili by egana

egana — Mon, 10 Jul 2006 16:19:30 +0000

oh here it is! yummmm-yummy!

i just gotta try it….

Comment on surprise chili by egana

egana — Mon, 10 Jul 2006 16:18:00 +0000

oh oh oh OH!

post it soon, because I as well dislike cumin, and can’t get my chili to taste as strong as I want it too with only chili powder…

mmmmm-mmmmm! cant wait…

actually licking lips in anticipation…. caught myself doing it… hee hee…

Comment on activity by egana

egana — Mon, 10 Jul 2006 16:15:21 +0000

how did you get that cool umlaut?

Comment on activity by mathuaerknedam

mathuaerknedam — Sun, 09 Jul 2006 03:01:21 +0000

Yeah, friends filters and a friends page is lacking from WP. Hopefully Gorfchild will implement some of the stuff he and I have talked about. Then it will be the überblog.

Comment on activity by Beth

Beth — Sat, 08 Jul 2006 23:11:02 +0000

Sellout! ;) Just kidding… I just think it’s funny that I now have like four blogs for half the people of EV Free on my list :) I still like LJ’s ability to make certain things more private, so I’ll probably keep hanging out there until I get sucked in to wordpress. I’ve been resisting since I already have LJ, Xanga, MySpace, Facebook and a few others that I never update. Oh well…

Comment on veggie chili by fruittart

fruittart — Sat, 08 Jul 2006 05:15:06 +0000

Thank you for posting this! I remember being awed by the interesting/unusual ingredients — balsamic vinegar, molasses, wild rice – but I couldn’t remember what they were later.

I don’t know if I’ve ever had anything with tamarinds . . . I only know it from EAP’s ode ‘To Science’ (Science! True daughter of old time thou art! Who alterest all things with thy peering eyes. Why preyest thou thus upon the poet’s heart, Vulture, whose wings are dull realities?) As a chemistry grad student I had a plan to cross stitch that to hang on my wall! ;-) I can’t wait to hear of your further experiments.

Comment on activity by fruittart

fruittart — Sat, 08 Jul 2006 05:06:30 +0000

oooh! I like the new look . . . I had trouble reading the old one and finding the comments, etc. This gets high marks for ‘readability’ ;-)

MobileOak was so right on egana’s blog about the aged discussion topic . . . it’s much harder to post ‘real content’! I’m looking forward to seeing this grow!

Comment on roux by mathuaerknedam

mathuaerknedam — Sat, 08 Jul 2006 03:50:54 +0000

Hm. Too bad it doesn’t actually *fix* all of the post and comment timestamps now that I’ve given it the right settings. What does it do, store static html!? It also doesn’t use the time formatting I set in my blog options. : (

Comment on roux by mathuaerknedam

mathuaerknedam — Sat, 08 Jul 2006 03:49:05 +0000

Timestamps fixed now. Too bad WP doesn’t know about time zones or DST. I had to set the time as GMT -5 for CDT, and I’ll have to change it to GMT -6 when we return to CST.

Comment on roux by mathuaerknedam

mathuaerknedam — Thu, 06 Jul 2006 20:10:48 +0000

I eat everything except vegetables.

Comment on roux by fruittart

fruittart — Thu, 06 Jul 2006 20:07:46 +0000

contra-vegetarian? Is that a carnivore? Are you now a ‘flexitarian’? The Husband works with a vegan — talk about a cooking challenge — mix my carnivore husband with his vegan coworker and find something they can both eat! ;-)

Comment on roux by fruittart

fruittart — Thu, 06 Jul 2006 19:56:39 +0000

Oh, I was just saying that the roux that I’ve made most recently is this one with bacon drippings for the gumbo and that in the past I have made roux with butter but I don’t now. As in, I don’t have an alternative method for you ;-) Sorry to be confusing.

Comment on roux by mathuaerknedam

mathuaerknedam — Thu, 06 Jul 2006 18:13:36 +0000

Mmmm… Bacon . Hey! If you’re using bacon drippings, where is the butter used?

Comment on roux by mathuaerknedam

mathuaerknedam — Thu, 06 Jul 2006 16:00:41 +0000

I have a Paul Prudhomme cookbook that I love, but the method he advocates uses super-high heat and is really hard for me to control (especially with a cast iron skillet). He mentions that it was traditionally made slowly over the course of the day using low heat, but doesn’t give any instruction on that method or on anything in between.

I can look it up for specifics, but I’m pretty sure Prudhomme says you can use other oils in place of butter. I bet toasted sesame oil would make an interesting roux.

Alice is lacto-ovo vegetarian. I’m contra-vegetarian (though not as much these days).

Comment on roux by fruittart

fruittart — Thu, 06 Jul 2006 02:00:32 +0000

The best roux I have ever made is part of a recipe for seafood okra gumbo from a cookbook called ‘Cookery New Orleans Style’ (they ought to know how to make roux!) In this particular recipe, you mix ‘2 cooking spoons flour and bacon drippings in a heavy skillet. Cook slowly, stirring often until it reaches a dark caramel brown [20-30 minutes]. Be careful not to burn.’ It makes an awesome base for gumbo but I haven’t applied it to other dishes. Due to lactose intolerance by most of the females in our household I rarely cook with butter and learned a long time ago that margarine is a poor substitute for making roux — too much water added — so I rarely make it. Hope that is a little helpful to you.

I know A is a vegetarian, but are you? I’d hate to be regularly making suggestions which are completely useless to you!

Oh, and the time is really out of whack on your posts — I know I did not comment at 10 PM and I’m guessing you didn’t post at 3 AM! ;-)

Comment on surprise chili by mathuaerknedam

mathuaerknedam — Wed, 05 Jul 2006 16:59:53 +0000

Actually, I intended to post that recipe next as it is the direct descendant of the recipe above. We ate chili growing up and I quickly became frustrated with my inability to make the flavor stronger (or hotter) by adding more chili powder! This combined with my distaste for cumin has encourage me to explore “alternative” ways of flavoring.

Comment on surprise chili by fruittart

fruittart — Wed, 05 Jul 2006 16:50:14 +0000

Mmm. It’s interesting to deconstruct recipes and see how the flavors work. I can see how this would give something like the expected taste of chili w/o using chili powder. Cool!

Do you take requests? You and your lovely brought a vegetarian chili to a student lunch and she wrote out all the ingredients. It was different than other veggie chilis I’ve had and very tasty. Care to share it here?