It's a fax machine template from telegraph days. A document was inserted between the perforated plates, and then a stream of dots and dashes was transmitted in which a dark perforation was indicated by a "dot" and a white perforation was indicated by a "dash". The receiving station would then use a pencil to poke a hole through paper in the designated perforations of the plates, creating a 'negative' and very low-resolution image of the original document. "There's No Place Like 127.0.0.1" XL
Why are chicken feet called "paws" but pigs feet are called . . . 'feet'? I like 'em, but when I suggest cooking them, people look at me like I just proposed eating the family dog. The feet have very little fat, but their rich flavor comes from the gelatin that's packed in the thick skin and the many, many bones. They are ideal for cooking with beans. When I can get away with it, I will soak pinto beans and put them in jars, add a half a pig-foot, a couple cloves of garlic and a slice of onion. Close and pressure-cook at 15 psi for 30 minutes. The skin will become soft and chewy, while the beans have a very rich taste and texture. After processing, complete the seals and then hide the jars where nobody else in the family will have to see them.
"Haunting" is right. It's a beautiful song, and it is always perfectly evocative of the unreal feeling that the desert can bring. The lyrics don't need to mean anything, nor do they need to make sense. They become little half-formed thoughts that come and go in the quiet and isolation of the wilderness.
Good take-away about the story there, but one should not omit the fact that her story is also about tons and tons of work. I mean, getting an engineering degree with an eye to law school? That's some ambition! She backed up all of her dreams with tremendous effort.
http://www.youtube.com/watch?v=ja-nAlXHKd8
"There's No Place Like 127.0.0.1" XL
I like 'em, but when I suggest cooking them, people look at me like I just proposed eating the family dog.
The feet have very little fat, but their rich flavor comes from the gelatin that's packed in the thick skin and the many, many bones. They are ideal for cooking with beans.
When I can get away with it, I will soak pinto beans and put them in jars, add a half a pig-foot, a couple cloves of garlic and a slice of onion. Close and pressure-cook at 15 psi for 30 minutes. The skin will become soft and chewy, while the beans have a very rich taste and texture.
After processing, complete the seals and then hide the jars where nobody else in the family will have to see them.