Is Greenspan going to say something about the markets, Mephisto?? Then I'd better go swimming as well, or for a long walk to the top of the forest. I guess I have been out of touch with stocks in general, since I assume there will still be a lot of volatility and much more downside than the optimists are predicting, so I haven't really been keeping up on the news.
I have money stashed to pay my margin down some more, and so I am just letting everything play out the way it will anyway. Relax and enjoy it or something!!!!!!
Mephisto, please don't go away when the discussion gets heavy. I think tulip bulbs are just as important as any other topic, and too much philosophy and politics gives me a headache!!!!!
Thanksgiving is definitely coming. We usually go out for Chinese food, since our family is small and who wants to cook all day for three people!!! Then we go to a movie or have fun with a zillion videos (one of which might be good, if we are lucky)!
I did find a very sweet recipe in the San Francisco Examiner, adapted from a recipe in the November, 1996 issue of Food and Wine, and wished I were having some sort of elegant feast to utilize it. Since I am not, maybe someone else can use it:
Roasted Baby Pumpkins
12 miniature pumpkins (use the Jack Be Little variety sold in supermarkets)
1/4 tsp. cinnamon
pinch of freshly grated nutmeg
6 tablespoons butter
1/4 cup pure maple syrup
Preheat oven to 400 degrees Fahrenheit.
Using a sharp paring knife, cut a ring around each pumpkin stem, forming a lid; remove lids and set aside. With a small spoon, scrape out the seeds and any membranes.
In a small bowl, combine the cinnamon and nutmeg and sprinkle the spices inside the pumpking. Add 1/2 tablespoon of the butter to each pumpkin.
Set the pumpkins in a baking disha nd add 1/2 inch of wter to the bottom of the pan. Replace pumpkin tops and roast pumpkins for about 30 minutes or until tender.
Serve one (or more) to each person. To eat, remove the lid and scoop out the flesh, leaving the skin. |
