I hope you can get this “New Yorker” link.
There is a picture of Kenton Nelson’s cover for the “New Yorker Magazine” he did in October of 2021 and a short interview with him within the magazine. LINK TO KENTON NELSON
My own yurt is a bit simpler on the outside… perhaps you recall… the Monkey brought it to me from far Turdmunkestan.
I just had to go find the pictures.
…..
I keep it in the yard behind my salon on Ballard St…
But I can fold it up on its own cart, when I travel.
….
Inside it’s lovely… a little bit rustic, but in a nice way, and it has two or three bedrooms, I think three bathrooms, a kitchen, a living room and often, a dining room.
More rooms seem to appear when I need them…
I’m not quite sure how that works, or why I can’t seem to count them…
The above is not a formal link because, for some reason, Lonely Planet doesn’t allow direct linking to its website.
Either open the U.R.L. in a new window, or copy and paste it into a new tab’s address bar (both suggested so if you forget to use the back arrow, you don’t lose this page).
The link to the statue of his mother is a bust. There’s no picture of it.
Using the currency converter at this LINK the fees listed at the “Lonely Planet” website (â‚® — Tugriks — Mongolian to $ U.S.) work out to (truncated):
â‚® 8,500.00 = $2.97 Adult Admission
â‚® 3,500.00 = $1.22 Child Admission
â‚® 3,000.00 = $1.04 Fee for a photograph of you in Chinggis Khaan type armour.
â‚® 80,000.00 = $27.97 Approximate round trip taxi fare from nearby hotel to the site.
The location within Mongolia is shown in the attachment.
nighthawks, a curiosity question:
Is there a reason you make your photo posts attachments instead of direct in-comment-box postings using the image address?
To, I hope, make my question clearer I’ve put my own attachment below.
I like the images to be big…..when the images are square or with longer height then width (landscape) I upload it to Postimage to enlarge itand get the URL from there to post it…..if the image I’m posting is longer in height than width (portrait) then I just use WordPress’s image box
using my Mac, whenever I see an image I like, I simply drag it off the screen
onto my desktop and from there, use one of the two methods above.
Taste of Honey is a group that slipped by me in the 70s. Maybe they did not get airtime on the album-oriented stations I listened too. I am a sucker for women who can sing and play guitars.
This is very well done.
Be aware that there are some autonomically correct drawings shown, and language explaining it, at one point in the presentation. But for the most part it’s tame.
I’m going to enjoy binging this series. 🙂
The only accepted truth about Oysters Rockefeller is that they were first concocted in 1899 in Jule Alciatore’s “Antoine’s” restaurant (started by Jule’s father, Antoine, in1844) in New Orleans.
It is sometimes stated that not even the family has the original recipe as Jule refused to pass it on; even on his death bed.
Regardless, there are so many variations of the recipe out there, the one I have includes bacon, that I’m going to post the below instead.
As far as I’m concerned: “Oysters? YEEEEECHHHH ! !” 🤢
But, If you enjoy them here’s a recipe.
From:” “THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”
by: Barbara Stacy
Publisher: THOMAS Y. CROWELL COMPANY New York Established 1834
Piquant Baked Oysters Ostriche Piccanti
2 dozen oysters
1 clove garlic, split
3 tablespoons butter
Salt
Pepper
2 tablespoons olive oil
1 tablespoon parsley
1 cup bread crumbs
1 teaspoon marjoram
Juice of 1/2 lemon
2 teaspoons chopped parsley
1 lemon, cut into wedges
Scrub the shells well and rinse in cold water.
Pry open the shells and remove the oysters.
Rub the deep half-shells with the garlic and butter; put oysters back in the half-shells and sprinkle with salt and pepper.
Mix all ingredients but lemon wedges, and top each oyster with some of the mixture.
Arrange in a shallow baking pan and bake in a moderate oven, 350° F., for 10 minutes, or until edges of the oysters curl.
Arrange on individual plates and garnish with lemon wedges. SERVES 4.
Notes from me:
The two parsley amounts are in the recipe in the book. I don’t know what the difference is between parsley and chopped parsley.
Agreed! Nothing like fresh oysters on the half shell. Maybe if I ate them every day for a while, I would look at other preparations. But that has never happened.
I had dinner at Antoine’s in 1980. A Congressman from Arkansas was in our group. He had dinner at Antoine’s in the late 60’s with Arkansas Gov. Winthrop Rockefeller. Antoine’s grandson was managing the restaurant then.
The grandson told the group the story of the origin of the name, Oysters Rockefeller.
Antoine’s son was managing the restaurant c. 1900. John D. Rockefeller, Chas. Schwab, Richard Mellon and I forget who else were having dinner. The chef had just created a new oyster dish and Antoine’s son brought a plate out for Rockefeller, et al to taste. He asked the group what they thought, and Rockefeller said: “Rich. Very rich.” Schwab said, “Rich as Rockefeller!”
Kenton Nelson
Just your type!
Nah, it’s not a bassett
I hope you can get this “New Yorker” link.
There is a picture of Kenton Nelson’s cover for the “New Yorker Magazine” he did in October of 2021 and a short interview with him within the magazine. LINK TO KENTON NELSON
..
Now there’s a yurt Susan could be proud of!
Thanks for remembering the yurts!
My own yurt is a bit simpler on the outside… perhaps you recall… the Monkey brought it to me from far Turdmunkestan.
I just had to go find the pictures.
…..
I keep it in the yard behind my salon on Ballard St…
But I can fold it up on its own cart, when I travel.
….
Inside it’s lovely… a little bit rustic, but in a nice way, and it has two or three bedrooms, I think three bathrooms, a kitchen, a living room and often, a dining room.
More rooms seem to appear when I need them…
I’m not quite sure how that works, or why I can’t seem to count them…
but it’s quite compact on the outside.
That’s a very wise way to travel that thing.
Otherwise you’d never know where or when you reappear.
Another ‘landing site’ for the ancient gods?
Well… Ghengis Khan, as we call him, was not exactly a god… though I think he thought he was.
I believe that from this lofty perch, his spirit lived on, and controlled the future Mongol hordes.
(He didn’t call them hordes, of course. He called them troops.)
…
The building is round, made so he could keep watch on the entire horizon…
and he was an absolute ruler, so he seemed very tall … as reflected in his statue.
….
If there’s any more history I can
invent…. er… I mean research… for you, just let me know.…
PS… I didn’t make this next thing up… not that I made any of the foregoing up … I mean…
well, this is known to more people than just to me:
Ghengis Khan had something like 40 wives and a hundred and some concubines…
and so many offspring that anywhere from .05% to 20% (depending on what you read) of modern Asian men carry some bit of his DNA.
Another kind of conquering, I guess.
You kinda wonder how he found the time to conquer the world…
they didn’t have Netflix
Chinggis Khaan Statue Complex
https://www.lonelyplanet.com/mongolia/central-mongolia/tov/attractions/chinggis-khaan-statue-complex/a/poi-sig/1405750/357020
The above is not a formal link because, for some reason, Lonely Planet doesn’t allow direct linking to its website.
Either open the U.R.L. in a new window, or copy and paste it into a new tab’s address bar (both suggested so if you forget to use the back arrow, you don’t lose this page).
The link to the statue of his mother is a bust. There’s no picture of it.
Using the currency converter at this LINK the fees listed at the “Lonely Planet” website (â‚® — Tugriks — Mongolian to $ U.S.) work out to (truncated):
â‚® 8,500.00 = $2.97 Adult Admission
â‚® 3,500.00 = $1.22 Child Admission
â‚® 3,000.00 = $1.04 Fee for a photograph of you in Chinggis Khaan type armour.
â‚® 80,000.00 = $27.97 Approximate round trip taxi fare from nearby hotel to the site.
The location within Mongolia is shown in the attachment.
nighthawks, a curiosity question:
Is there a reason you make your photo posts attachments instead of direct in-comment-box postings using the image address?
To, I hope, make my question clearer I’ve put my own attachment below.
I like the images to be big…..when the images are square or with longer height then width (landscape) I upload it to Postimage to enlarge it and get the URL from there to post it…..if the image I’m posting is longer in height than width (portrait) then I just use WordPress’s image box
using my Mac, whenever I see an image I like, I simply drag it off the screen
onto my desktop and from there, use one of the two methods above.
Thanks, I figured there was a reason, but I couldn’t figure it out.
Golden Eagle
Just like the whales, i’ve got to stop and watch every time i see an eagle or osprey.
Linda Darnell
A short story:
https://www.imdb.com/name/nm0001105/bio?ref_=nm_ov_bio_sm
Of course Claude would order extra kibble! Claude, you’d better change your credit card number.
Taste of Honey is a group that slipped by me in the 70s. Maybe they did not get airtime on the album-oriented stations I listened too. I am a sucker for women who can sing and play guitars.
Down here, mama.
This is very well done.
Be aware that there are some autonomically correct drawings shown, and language explaining it, at one point in the presentation. But for the most part it’s tame.
I’m going to enjoy binging this series. 🙂
Well worth watching. I didn’t go looking; please post the next parts as you watch them. 🙂
Gee. I wonder who ordered that pizza? Could it be our sweet, innocent Cleo?
Between nighthawks’ posting of “A Taste of Honey” and my posting, below of Claudja Barry…..
….I think we’ve had enough “Disco” for today.
Wait… we haven’t ! !
I’d be worried about Claude, if he ordered a pizza with any kibble…. never mind extra kibble….
and I’m a little worried about Clara, already, just because she’s looking at Claude and Cleo, and feels she has to ask which of them did.
…
Or maybe I should worry about both humans, if their dog has them so under control that they all eat kibble on a regular basis.
Oysters Rockefeller
The only accepted truth about Oysters Rockefeller is that they were first concocted in 1899 in Jule Alciatore’s “Antoine’s” restaurant (started by Jule’s father, Antoine, in1844) in New Orleans.
It is sometimes stated that not even the family has the original recipe as Jule refused to pass it on; even on his death bed.
Regardless, there are so many variations of the recipe out there, the one I have includes bacon, that I’m going to post the below instead.
As far as I’m concerned: “Oysters? YEEEEECHHHH ! !” 🤢
But, If you enjoy them here’s a recipe.
From:” “THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”
by: Barbara Stacy
Publisher: THOMAS Y. CROWELL COMPANY
New York Established 1834
Piquant Baked Oysters Ostriche Piccanti
2 dozen oysters
1 clove garlic, split
3 tablespoons butter
Salt
Pepper
2 tablespoons olive oil
1 tablespoon parsley
1 cup bread crumbs
1 teaspoon marjoram
Juice of 1/2 lemon
2 teaspoons chopped parsley
1 lemon, cut into wedges
Scrub the shells well and rinse in cold water.
Pry open the shells and remove the oysters.
Rub the deep half-shells with the garlic and butter; put oysters back in the half-shells and sprinkle with salt and pepper.
Mix all ingredients but lemon wedges, and top each oyster with some of the mixture.
Arrange in a shallow baking pan and bake in a moderate oven, 350° F., for 10 minutes, or until edges of the oysters curl.
Arrange on individual plates and garnish with lemon wedges. SERVES 4.
Notes from me:
The two parsley amounts are in the recipe in the book. I don’t know what the difference is between parsley and chopped parsley.
What i don’t get is why anyone would go through all that trouble cooking them.
Agreed! Nothing like fresh oysters on the half shell. Maybe if I ate them every day for a while, I would look at other preparations. But that has never happened.
Exactly! Give me a salt shaker and maybe a touch o lemon. Thats it!
I had dinner at Antoine’s in 1980. A Congressman from Arkansas was in our group. He had dinner at Antoine’s in the late 60’s with Arkansas Gov. Winthrop Rockefeller. Antoine’s grandson was managing the restaurant then.
The grandson told the group the story of the origin of the name, Oysters Rockefeller.
Antoine’s son was managing the restaurant c. 1900. John D. Rockefeller, Chas. Schwab, Richard Mellon and I forget who else were having dinner. The chef had just created a new oyster dish and Antoine’s son brought a plate out for Rockefeller, et al to taste. He asked the group what they thought, and Rockefeller said: “Rich. Very rich.” Schwab said, “Rich as Rockefeller!”
bittersweet chocolate
Oh yum, yum, yum!
Brought over from today’s “Ripley’s.”
Groan!
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