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February 11, 2004


For the past few months, 2Blowhards has been amazed and pleased to welcome a couple of thousand visitors on a typical day -- hi, everyone! But back when we were just setting out, we counted ourselves lucky to play host to, oh, a couple of dozen visitors a week, most of whom probably surfed off without reading.

Yet Friedrich and I remain pleased with some of those early postings. They've got some youthful p-and-v (piss and vinegar) that our more recent blogging may lack, now that we've entered our mellow, sherry-sipping, senior-statesman phase.

Still fond of some of this hotheaded youthful product yet certain that almost no one explores our Archives, we've decided to revive some of our early writing. So every now and then we'll run a posting like this one, linking to some of our early oeuvre.

We hope a few visitors will have a read, and that everyone will forgive us for this self-indulgence.

This week's Rewind:

* Friedrich von Blowhard spells out The Economics of Shakespeare, here.

* Michael Blowhard waxes nostalgic about middle America, here.

TECHNICAL NOTE: Our 2Blowhards emailbox has been jammed and useless for the last 24 hours. It has evidently choked on the recent virus -- thousands of emails have been showing up every day -- and is in need of some expert Heimlich maneuvering. Apologies to anyone who's been trying to get in touch. We're hoping to have functioning email again real soon.

posted by Michael at February 11, 2004


Friedrich, just a side note on the economics in Elizabethan London piece--I would suggest that theaters were not the 1st capitalist enterprise built around entertainment--I think brothels have been doing it much much longer. The world's oldest profession is a women's based one too. How modern can you be?

And Michael--about your piece. Come to my house in the spring. We'll have homemade cornmeal pancakes with homemade maple syrup and real butter and you can wander the cornfields and cow pastures to your heart's content. Spring around here just smells good. And the birds come back to break the silence of winter.

Posted by: Deb on February 11, 2004 9:05 PM


While the product (service?)sold at brothels is entertaining, I'm not sure entertainment is the point, exactly. But I'll think about it.

Posted by: Friedrich von Blowhard on February 11, 2004 10:45 PM


I think I found close-minded soul!
Where do you get your real butter? On a farmer's market? Here, in NY, on Union Square market closest-to-real product they have is linden blossoms' and buckwheat' honey, but no dairy. I found passable substitution in French brand "President", still not exactly the real thing. Is there such thing in your part of the woods as 'baked milk'?
Last summer I was giving a dinner party and was making sauce in my guests' presence and one of them almost left after seeing "the amount of poison" (=butter) I put in the casserole.
Hope she switched to the Atkins...
Bon appetite!

Posted by: Tatyana on February 12, 2004 10:24 AM

I live on a farm in Wisconsin. It's practically a sin to use anything but butter though I have good luck with most cookie recipes with margarine--it has a higher water content than butter so you just add 1/2 cup more flour to the recipe. There's about 4 different brands of butter at the store, mostly local small operation dairies, salted and unsalted, stick or brick form. Prices vary by season but usually it's cheaper than margarine and it freezes well. You can also buy lard by the bucket if you wish and "farm" eggs are everywhere. I prefer to buy mine from a farmer who doesnt wash them--they last longer and stay much fresher that way.

If you want to make butter, find some unpasteurized heavy cream, pour it into a quart jar or old mayo jar, seal it well (or you will have cream all over!) and roll it around on the floor til you have the butter. Then you have to wash and make sure you get all the buttermilk out by running it under cold water while pressing with a wooden spoon and salt it lightly by kneading in the salt. Put it in a mold of some sort, press it in well, chill, run it briefly under warm water and turn out on a plate. It will be much paler than store bought butter. It's fun to do with little kids if you have any of those hanging around.

BTW,most of my neighbors drink their milk out of a jug they fill in their milkhouse. I have never developed a taste for milk fresh from the cow.

I have never heard of baked milk. Is it anything like rommegrot? Describe it, maybe we call it something else.

And I get my cornmeal at an antique power demonstration every fall where they demonstrate grain milling using steam--I stash 10 lbs of cornmeal, 4 or 5 lbs of rye flour and some buckwheat flour in the freezer to use all the rest of the year. Someday I'll buy myself a grain mill and mill my own for bread....

We also make our own maple syrup, which believe me, makes the store bought stuff taste like flavored Karo syrup. We tap the trees, boil it on the woodstove in the garage--you dont do this inside the house unless you want to take the plaster off the walls--finish it off by putting it hot into sterile jars and seal it. It's time intensive and needs minding but we only spend one or two weekends a spring on it and have enough for us and to give as gifts to those deemed worthy. Depending on the weather, we'll be doing that in about another month.

Like mindedly yours,


Posted by: Deb on February 12, 2004 11:44 AM

Good lord, all this food talk has got my mouth watering. Yumsville, and to the max.

Posted by: Michael Blowhard on February 12, 2004 12:04 PM

Your blog must be popular... When I posted a comment with a link to my blog in it some time ago, I got many hits.

You have a good site - Keep up the great work.

Posted by: Aakash on February 14, 2004 4:20 AM

You guys went from "youthful" to "senior ststeman" in eighteen months? Must be a new evo-bio record!

Posted by: annette on February 15, 2004 9:15 AM

no, rommegrot and baked milk arnt the same, least dat I know. at least not if baked milk is 'baked milk'rommegrot is very good though!!!:) it usually has cream, milk, flour, and sugar and not much else but some. hope i helped you but i don;'t think they're the same. but is that what baked milk is?

Posted by: claire on March 5, 2004 7:55 PM

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