Subj : Funny That was:Social was
To   : Mike Powell
From : Dave Drum
Date : Sat Sep 21 2024 04:58:00

-=> Mike Powell wrote to DAVE DRUM <=-

 > Nay! ALL of Professor Lehrer's songs are hilarious. In 2022, Tom Lehrer
 > gave an enormous ...anukkah present to the world, dedicating his entire
 > oeuvre to the Public Domain.

 MP> That is great!  That is probably why the IG poster I mentioned is able
 MP> to use so many of his songs.

 > From 1962, he taught mathematics in the political science department
 > at the Massachusetts Institute of Technology (MIT). In 1965 he gave up
 > on his mathematics dissertation on modes in statistics, after working
 > on it intermittently for 15 years.

 MP> Teaching mathematics in a poli-sci department is not something you
 MP> expect to hear every day, but I guess that is something one might
 MP> expect at MIT!

 > And AFAIK he's still above the sod. I cannot find anywhere that gives a
 > date for his demise. Just a "born on" of 09 April, 1928.

 MP> He could very well be.  Good on him!

My two favourite professors - Tom Lehrer and Irwin Corey.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Professor's Glogg
 Categories: Beverages, Wine, Fruits, Nuts, Booze
      Yield: 23 Servings
 
      2 qt Dry red wine
      2 qt Muscatel
      1 pt Sweet vermouth
      2 tb Angostura bitters
      2 c  Raisins
           Peelings of 1 orange
     12    Whole cardamoms; bruised in
           - a mortar with a pestle
     10    Whole cloves
      1    (2") piece fresh ginger
      1    Stick cinnamon
  1 1/2 c  Aquavit
  1 1/2 c  Sugar
      2 c  Whole almonds; blanched,
           - peeled
 
  In a 6-8 quart enameled or stainless-steel pot, mix
  together the dry red wine, muscatel, sweet vermouth,
  bitters, raisins, orange peel and slightly crushed
  cardamoms, whole cloves, ginger and cinnamon.
  
  Cover and let the mixture stand at least 12 hours so that
  the flavors will develop and mingle. Shortly before
  serving, add the aquavit and the sugar.
  
  Stir well and bring it to a full boil over high heat.
  Remove at once from the heat, stir in the almonds and
  serve the hot "Glogg" in mugs.
  
  In Sweden, a small spoon is placed in each mug to scoop up
  the almonds and raisins.
  
  By Chas. Jay
  
  RECIPE FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Remember, no matter where you go, there you are." Prof. Irwin Corey
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