From: Madison<BR>
Date: 26 April 2001<P>

&lt;Madi taps her overhead projector baton&gt;<BR>
<BR>
here's another one that's often misued:<BR>
<BR>
*breath* (noun) (the process of breathing; "he took a deep breath and jumped into the pool"; "he was fighting to his last breath") <BR>
<BR>
*breathe* (verb) take a breath; (draw air into, and expel out of the lungs; "I can breathe better when the air is clean" "don't breathe a word") <BR>
<BR>
:)<BR>
<BR>
(thank you Angel for the kind comment)
<HR>
From: Madison<BR>
Date: 26 April 2001<P>

I'm crackin myself up... "misued" haha.  good one.  God DOES have a sense of humor.
<HR>
From: Michael T (maybe)<BR>
Date: 26 April 2001<P>

&lt;Long Note to Kirk&gt;<BR>
Kirk: I love the idea of a new login system. Love it. And a search engine would just absolutely rule. <BR>
<BR>
As far as flagging a work for a "workshop" -- I'm all for workshopping a poem. I'm just worried that people have different ideas of what constructive criticisms are. I've seen boards where people completely TRASH other people's works in ways that seem personally insulting to me -- and I didn't even write the poem being trashed! And another problem I've seen is that the definition of good is different for different people. I've seen boards that make everyone conform to a certain dry, lifeless style filled with "classical" references. And I've seen places where everyone posts whatever comes to mind. I like the latter better in general.<BR>
<BR>
I find that there are things I like about the Blender that I like much more than any other poetry board I've seen. <BR>
1. There is a public discussion forum, where for the most part, people are civil and have something interesting to say -- usuallly, but not always regarding the new submissions. <BR>
2. There is a clean UI for reading about new poems that gives me a little taste of the poem so I can decide whether or not I want to read it. <BR>
3. There are a lot of good poets here that I continue to enjoy reading that pull me back again and again.<BR>
<BR>
Stylistically, I find the Blender to be like a karaoke bar. Everyone comes up on stage to sing, though some of us are better on some days than others. I generally enjoy hearing everyone, though there are some times where someone (sometimes me) sings way-way off key. Most of us try not to hog the stage, though some days we want to stay here as long as we can. Sometimes you sing your song and you think nobody's listening, and maybe they were, but they just didn't have anything to say, or maybe they were too busy drowning their own sorrows or celebrating their own fortunes. And every once in a while someone sings so well it chokes you up and you can't stop gushing about how much you love this place. <BR>
<BR>
And every month, Kirk gives us a recording of his greatest hits for the month. <BR>
<BR>
Anyway, I think that's the spirit of the board, and as long it stays close to that spirit, I'll keep coming back. And thanking everyone for coming.<BR>
&lt;long Note&gt;
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Kirk, yes...just terminology...your latter is fine with me.<BR>
<BR>
Michael, you hit the nail on the head (OH MY, CLICHE!):)<BR>

<HR>
From: Angel<BR>
Date: 26 April 2001<P>

I might add, that a great writer/teacher is also one that can critique a work in such a way that the author comes away ego intact. Those who profess to be 'All knowing' and then go on to use WORDS (in bad form) to rip someone to shreds, is in need of a few lessons himself! My mama always told me, "Anything can be better said with kindness, and a thoughtful person can make anything sound good". A GREAT writer/teacher should make the effort to choose his wording wisely so as to encourage the strengths as well as point out the weaknesses in a particular work. A truly good writer should have no problem with that:)
<HR>
From: terry<BR>
Date: 26 April 2001<P>

Michael~ Great love note.....I agree with your analysis the best.....<BR>
<BR>
The Blender of Love Karaoke Bar & Grill<BR>
<BR>
We need a good cook....I see franchises popping up everywhere!<BR>
<BR>
terry
<HR>
From: B.K.<BR>
Date: 26 April 2001<P>

We got great singers and cooks right here at the Blender. Just don't tell me how to sing or cook...HA! (too sensitive for my own good right now)<BR>
<BR>
bk
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Hey...I cook better than I write! If you are into smoked ham, field peas, fried green tomatoes, corn puddin' and grits;)And I can sing in the shower *EVIL GRIN*
<HR>
From: Galadrial<BR>
Date: 26 April 2001<P>

Put me down for world class pecan pie...and nana pudding...
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Oohhh Gala, I will give you a run for your money on nana puddin':) You may get me on the pecan pie, though. I use the recipe on the karo syrup bottle...good enough for me 'cause I dont like it no ways LOL
<HR>
From: terry<BR>
Date: 26 April 2001<P>

Angel~ You do southern cornbread too? And , ummmmm, you are married, right?  Lol.....just checking....<BR>
<BR>
terry
<HR>
From: Ali<BR>
Date: 26 April 2001<P>

I can bake brownies! Hehe...the recipe's called 'better than sex' brownies...Love and light, Ali
<HR>
From: Galadrial<BR>
Date: 26 April 2001<P>

Hush puppies! And sweet tea.<BR>
<BR>
Anyone have a decent recipe for the kind of hush puppies they used to make at a good BBQ joint? That's pork BBQ---the kind that fell apart in the sauce? They make the best hush puppies...and we need them on the menu!
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Terry, YUPPERS on the cornbread and ho cakes too! And, yes I am a Mrs.;)<BR>
<BR>
Ali...'better than SEX!' I'll take two;)<BR>
<BR>
Dern, now i'm hungry!
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Gala, never heard of hush puppies with BBQ...we have them with fish. I add chopped halepanos, onions and corn in mine and serve along with spicey hot tomato relish (alot like salsa), fried catfish, french fries or cheese grits...Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm<BR>
DERN, now I'm really hungry!<BR>
<BR>
'Course, all my tastes are not Southern, I fondly recall sitting on a Cincinnati stoop enjoying a Big Red soda pop 'long with a dime bag of Hushman potato chips while ogling UC streakers with the passion of any red blooded all American ('cept for the German, Scot, Irish, Polish..etc.)nine-year old girl:) "there they go...boogity boogity...and they ain't wearin' no clothes" LOL I SWEAR IT!
<HR>
From: Ali<BR>
Date: 26 April 2001<P>

Gala~ I love hush puppies! They are sooo good...OK, now I'm hungry!! Love and wonder, Ali
<HR>
From: Galadrial<BR>
Date: 26 April 2001<P>

<BR>
Angel Hon----<BR>
<BR>
             You know I adore you...but hush puppies from a fish camp just don't stack up...though Calabash had some serious contenders...<BR>
<BR>
             What I'm talking in North or South Carolina---<BR>
I may be a Yankee born and bred...but I have an affinity for things Southern...
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Well then...I just gotta have some of them puppies:)<BR>
I still have never heard of eatin' them with BBQ, but I have a friend in Mississippi that had never heard of serving cheese grits with fish and I thought that was general Southern fare. I have come to realize that all thangs Southern aren't necessarily Southern to all Southerners:) This same friend sucks the itty bitty brains outta crawddaddies...ICCccccccckkK . And plays a game of cards called Wedro I think only a few dozen folks near Jackson play. Ever hear of Mayhaw jelly? I adore you too:)
<HR>
From: Galadrial<BR>
Date: 26 April 2001<P>

Mayhaw? NO...<BR>
<BR>
But there used to be a little place outside of Charlotte called Laura's Roselle House---family style restaurant---and I swear to you that the bisquits they served with chokecherry preserves have got to be on the menu in Heaven.<BR>
<BR>
Btw---I can---make my own salsa, jam--and a few times even pickles---though they are a pin in the butt. Not bad for a city born yankee wench...
<HR>
From: Angel<BR>
Date: 26 April 2001<P>

Gala, E-Me your address. I'm gonna send you some Mayhaw jelly. A little history:Mayhaws grow predominatly in the bogs around 4 or 5 South Georgia counties near me(I say predominatly because they have been uprooted in recent years and are now being attempted commercially). The Seminole indians prized these small red berries as having medicine value and also believed them to be an aphrodisiac;) This jelly is made from berries not far from my home here by people I know (I have never made jelly, but can make a mean tomato relish and yummy freezer pickles). Do not get hooked on this jelly 'cause it costs about $6.00 a pint and I am not gonna keep sending it to you:)But when you get it, make some homemade buttermilk bisquits and have some REAL butter on hand...mmmmmmmm
<HR>
From: Chris<BR>
Date: 26 April 2001<P>

Interesting Board discussion... Hmm...as a former Yankee and now honorary Southerner (yes, East Texas is the South, dammit!), I can only weep bitterly at having spent my first 27 years in the Northeast (darkest New York). Misti and I crossed the Mason-Dixon line on our first night on the road, and God did we both feel tangible relief. Yeah, some  aspects of Southern culture will probably always irk me--down here, religion is decided NOT a private, personal thing--but by and large the weather is better, the food is better, the people nicer, etc., etc. Forgive the broad generalizations, though they are true...;)
<HR>
From: bk with red face<BR>
Date: 26 April 2001<P>

This some kind of on line cooking contest. You all don't know soul food till you eat in Tennessee...LOL Fried Okra and turnip greens with buttermilk cornbread, black eyed peas and some fried chicken dipped in buttermilk, home made mashed taters and gravy (from scratch) with blackberry cobbler with ice cream for dessert. Yummmm making me hungry and I just got started talking food...lol
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