If there is anything that Nature abhors more than a vacuum, it's spare time (which, I guess, is really the same thing. It's just a "life vacuum" instead of a plain vacuum).

Time must be breaking down, though, since it was originally invented to keep everything from happening at once - and, in that way, it's failing miserably. Unless, of course, you prefer Adams' postulate that "time is an illusion - lunchtime doubly so".

Speaking of vacuums, there have been those philosophers who have theorized that the hole at the center of a bagel is, in fact, the entire point of the bagel, and that the dough is just window dressing.

Cheers
FB

"The white beets were returned to the produce supplier because they were chard beyond recognition" (PoTD)

Yeah, them too. For me, it's tire pressure gauges. After losing two and having the heat destroy a third, I just bought another only to lose it in under a month. It can't have gone far.. I hope.

Cinco de Mayo! Long live Miracle Whip!

FB

Avoid the hole! Eat a knish.

Let me enlighten you...

History Lesson

Most people don't know that back in 1912, Hellmann's Mayonnaise was manufactured in England. In fact, the Titanic was carrying 12,000 jars of the condiment scheduled for delivery in Vera Cruz, Mexico, which was to be the next port of call for the great ship after its stop in New York.

This would have been the largest single shipment of mayonnaise ever delivered to Mexico. But as we know, the great ship did not make it to New York. The ship hit an iceberg and sank, and the cargo was forever lost.

The people of Mexico, who were crazy about mayonnaise, and were eagerly awaiting its delivery, were disconsolate at the loss. Their anguish was so great, that they declared a National Day of Mourning, which they still observe to this day on the 5th of May, and is known, of course, as...
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Sinko de Mayo.

Agreed.

I guess Bill hasn't fix his pc yet then, no returns for a while........

Nicely done, team!

If it sounds empty in here, I do have to apologize for not holding up my end of the conversation. I think I've been out of town more than in recently, but that should settle, at least until mid summer. Not that it means much, if I'm too busy working to get a glass of water, I'm too busy. I think I need to take a class in saying NO.

At least we can have dessert. My daughter has asked me to make this cake, which I have never tried before, so here is a recipe from Recipesource.com

Title: Three Milk Cake - Pastel De Tres Leches
Categories: Dessert, Mexican
Yield: 1 Servings

Cake
1 1/2 c All-purpose flour
1 tb Baking powder
4 Eggs; separated
1 1/2 c Sugar
1/2 c Milk
Fresh strawberries and mint
-leaves for
-- garnish (optional)
Topping
1 cn (12-oz) evaporated milk
1 cn (14-oz) sweetened condensed
-milk
2 c Milk
1 cn (16-oz) sour cream
1 c Sugar
1/2 c Water; heated
3 Egg whites

Recipe by: Houston Chronicle, May, 1997

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes,

Remove from oven and let cool on a rack. Topping: Combine milks and sour cream (do not beat). Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate: Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

"This dessert is a favorite on the menus at many Houston Mexican and South American restaurants. Arnaldo Richards of Pico's reworked a previously published recipe to fit a 13-by-9-by-2-inch pan, which is more common to home cooking. " Houston Chronicle, May, 1997

Formatted for you by: Bill Webster