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11 comments
Diana,
What Brown has done, using fact to establish credibility before promoting falsehood, is a common technique used by con men and cults. The only difference between him and, say, the leader of the Heaven’s Gate cult is his motive.
I have to agree with him, though - it’s fiction. He SAYS it’s fiction. The book is being SOLD as fiction. It’s not like it’s a “truth about the Kennedy assassination” book, or a UFO book, or a diet book.
It’s a sad statement about the Church that they felt they had to try to ban it. I wonder if it was the Church leadership that was so misguided they saw it as a threat, or if it was the Church membership believing the “lie,” thus causing the leaders to be concerned.
I have to confess that I’ve been tempted to write a UFO book for the sole purpose of fleecing a gullible public. It seems almost criminal to refuse to take the money of people who insist on believing nonsense. Not that I’m in a position to make fun of people with unfounded beliefs. (Grin)
As for those pecans - the pies sound good. Do you ever make pralines?
Dave
You’re right. I hadn’t thought about it like that. It’s the confidence trick. I think that the book is, in a sense, a good thing, though…provided people think about what they’re reading, ask questions and do their own research.
Which means it isn’t a good thing, because honestly…how many people are willing to do their own research? :)
It’s still a good book, though, much the same way that Raiders of the Lost Ark was a good movie. It’s about a subject that intrigues us and it’s an action book. I’m sure the film will not be disappointing, either.
No, I hadn’t thought of pralines. I really should, though. Gotta do something with all those nuts. :)
d
Diana,
Pralines, pie, and fudge are the only things I know to make with pecans. We used to be able to buy a praline pecan ice cream in Ohio that was heavenly, but I haven’t seen it in years.
Asking people to do their own research is like asking them to go back to school. Most of them don’t like the idea. I’m still not sure what makes otherwise intelligent people believe stuff clearly marked as fiction. I guess it’s because it sounds so plausible. (Plus I think everybody has a streak of conspiracy theorist in them.)
Dave
Ummm….Pecans…..[DROOL]…with a Homer Simpson voice….. You have a goldmine if your pecan tree is still producing - they are 6.99/lb here and 2.99/lb unshelled in Lousiana right now….
G’day, Harry. :)
I have a goldmine. It looks like it’s been raining pecans out there. I can’t even pick them up as fast as they fall, let alone shell them.
There are pecan trees lining the street, too, so when we take Maxx for a walk, we pick them up and munch as we go. Nobody else can stay on top of them, either.
You’re welcome to come help yourself.
d
Get yourself a number of buckets. Place them beneath the tree. Periodically empty and return the buckets beneath the tree, repeating and rearranging as necessary.
Use inexpensive five-gallon buckets from your favorite local monster hardware store (Lowes, Home Depot, etc.); they’re about a foot in diameter, so they should catch plenty just by sitting on the ground. Optionally fashion a funnel atop each to make the opening even wider.
Why don’t I just spread tarps and be done with it?
The problem solved itself. The local pecan scavengers hit the yard last week, so most of them are gone. There are a few assorted latecomers, though.
d
Did you get the email I sent you about speaking to AFS? I didn’t get a reply.
Thanks,
Judy
Adam (Chef/Resturant Manager) at the local Cafe Fredonia, makes a delightful pecan sauce which he places atop some chicken breast or Talapia. You would not believe how much better than pecan pie, fudge, or pralines it tastes. I’ll try to get the recipe if you are interested. Daddy
Judy,
Yes I did. I’m sorry, but I’ve been quite swamped. I’m flattered by your invitation and would be tickled pink to give a talk…if I had the time. That’s the snag, though. I’m in a race with time to complete and defend my thesis in one semester (while continuing to work, natch). Again, please accept my apologies for not getting back with you. I didn’t reply immediately because I wanted to do it and was trying to talk myself into making the time, but alas.
Daddy,
The pecan sauce sounds great. If you can get the recipe, I’d be delighted to try it. We made pork chops a couple of months ago with ground almonds as the “crust"–they were excellent.
I’m also in the market for a good praline recipe. :)
Love you.
d
Diana,
Link to some praline recipes and a pronunciation guide. (In true Yankee fashion I’ve been saying “pray-leen"). I haven’t tried them, but the hints and suggestions sound like they come from someone who knows what they’re doing.
One additional hint I got from the Joy of Cooking: adding the nuts to the syrup before it’s done cooking gives them more of a toasted flavor. I’ve done that myself and it works, although mine turn out more like sugared pecans. I’m tempted to try the half-and-half recipe. (My daughter gave me a candy thermometer for Christmas and I haven’t taken it on a shakedown cruise yet.)
Dave