Q:  do i enjoy being miserable?

A:  Just the fact that you’re asking the question provides hope that maybe you don’t.

Q:  how to make pot pie crust “without butter” from scratch

A:  Use shortening or margarine instead.  (or lard!)  We’re assuming you’re not using butter because of allergies or something, not because you hate flavor.

Q:  how do u refer to someones husband who passed?

A:  Late husband

Q:  are bossy and grumpy people good leaders?

A:  They can be.  Grumpy is a less desirable trait than bossy in a leader.  But it works for some leaders.

Q:  what foods do we no longer eat in america

A:  Given the great melting pot that the US is, probably none, though I bet we eat fewer insects than in the past.  Who knows though!

Q:  what do you call your husband in public?

A:  His first name.

Q:  how to help the gifted child fall asleep

A:  Wear hir out during the day by making sure ze gets lots of mental and physical challenges during the day.

Q:  where can i get insurance that if u die the house gets paid off

A:  It’s called Life Insurance.  We get ours from Liberty Mutual, but there are a number of other reputable companies out there.  (Allstate, State Farm, etc.)

Q:  using the concept of diminishing marginal utility, make an economic argument for a progressive income tax system where people in higher income brackets are charged higher tax rates on their additional income.

A:  I almost feel guilty that we have the answer on the blog for this one.  I hope it wasn’t a take-home final in which you weren’t allowed to use the internet.

Q:  if you owe money for association can they takeyour home away?

A:  Depends on the state and the association.  In some states, yes.

15 Responses to “Googalicious”

  1. becca Says:

    I’m guessing we eat fewer dogs than we used to as well. I’m pretty sure we eat fewer horses (granted, times had to be tough for people to eat horses that were in good running order, but it happened. And grinding up old ones for dog food isn’t a thing now. Right?). We also eat less teosintes now, if you consider modern corn to be unrecognizably genetically modified through selective breeding such that it is a Different Thing Entirely (which I do). Interestingly, my father claimed that before fresh fruit was as year-round available in contemporary American supermarkets, people ate a lot more canned fruit. Thus, lychees were actually more common in his childhood than mine, even though they are an Asian derived food and we have more Asians and more Asian food in many places. Not sure whether there’s data to back that up, but as an anecdote it seemed reasonable enough (certainly the canned vs. fresh is plausible, just not sure about lychees in particular, which are kind of obscure.).
    I suspect a lower proportion of people are also willing to eat tripe, ect. compared to yesteryear, but it is assuredly still eaten. Ditto liver and many other organ meats. We are less willing to eat brains than we used to be, and with mad cow/other prion food safety rules it is harder to sell some brains.
    Amazingly, we also eat less trans fats derived from partially hydrogenated oils than we used to. I did not foresee that change coming so quickly, personally (though I’m glad for it).
    Also, we eat less high fructose corn syrup and whole milk than we used to, likely because of an increase in lawyers (


  2. Sandyl FirstgenAmerican Says:

    Definitely less bugs. When I lived in the UK, there was an interesting story about the Indian population there suddenly getting anemic when they moved to the UK (even though they were always vegetarian). Well, after some digging, someone discovered that the EU rice had tighter limits around how many insect parts can be in it. So, that little bit of insect carcass did make a difference in people’s diets.

    My mom still eats tripe (just bought her some recently.) There is this butcher shop that caters to immigrants and they have all the pig’s feet and chicken feet and packs of gizzards to make stuff with).

    I still think there is HFCS everywhere in almost everything but I have noticed a huge positive change in the amount of preservatives in food. I think the food industry is doing a much better job preserving food with packaging solutions and inert gases that has reduced the use of chemicals in foods.

    Although I have no data behind this hypothesis, I sometimes wonder if all the genetic modification of foods has led to the increase in the allergies we are seeing to certain foods like nuts and wheat.
    On bossiness. The worst CEO we ever had was a big consensus builder. He wanted everyone to agree on something before making a decision. The problem with that is that almost never happens and hence decisions were never made. At some point you have to say, I’ve heard everyone’s input and here’s the path forward. Some bossiness is good. I prefer having bosses that aren’t grumpy though.

    • Debbie M Says:

      On the rice: Wow.

      • becca Says:

        The rice thing is really interesting. I would like there to be more insects in my food, as long as I never have to see them/think about them. But I am probably the only one.
        The food industry does do a pretty amazing job with new types of preservation. Shelf-stable milk kind of blows my mind.
        My $0.02 on the GMO-allergy correlation: it has been looked at, but I don’t think much has been found that stands up scientifically. Allergies are a bit hard to predict, so I wouldn’t rule it out, but I will say that the same industry that can make shelf-stable milk is well aware that undeclared allergens resulted in more food recalls than food safety issues for the first time a couple years back. They will test carefully for the allergens they are aware of, or label accordingly. So, for people allergic to things like nuts and shellfish, or even gluten (without getting into the whole debate about “sensitivities” vs. “allergies”), things are much better than they used to be, on balance. It’s possible rare allergies present more problems than they used to, or that the rate at which our exposure to potential allergens (i.e. all new food) has increased such that allergies are more frequent now, but GMOs would be a small part of those type of issues.

  3. Katie Says:

    re: what foods do we no longer eat in america

    You don’t see people eating a lot of aspics any more!

    • nicoleandmaggie Says:

      except in the midwest where we call them jello molds… but point taken!

      We don’t make a lot of pressed meat things (where cooked meat is ground up with spices, shaped, and/or spread on bread or crackers) either, though the southern heritage and our old fashioned cookbooks are full of them.

      I actually made a chicken loaf (covered in sour cream, not aspic) from our old fashioned cookbook for a pot-luck and nobody even tried it. My RAs ate the entire thing afterwards (on crackers) because it was so good. But out of style and scary looking.

      • nicoleandmaggie Says:

        #2 wants the recipe for that chicken loaf. Sounds interesting and possibly delectable.

      • nicoleandmaggie Says:

        Embassy Frosted Pate from The Old-fashioned cookbook
        by Jan McBride Carlton (out of print, but a true gem of a cookbook– the former Mrs. Iowa really knew her stuff)

        About 12 servings (or 3 hungry RAs)

        1 ½ cups finely ground cooked chicken
        1 cup finely chopped toasted almonds
        ¼ cup chopped green onions or chives
        3 tablespoons finely chopped preserved or crystallized ginger
        1 ½ tablespoons soy sauce
        ½ to 1 teaspoon Worcestershire sauce
        ½ cup mayonnaise (sometimes we use sour cream or yogurt instead b/c we don’t always have mayo)
        Salt and pepper to taste
        1 to 1 ½ cups sour cream
        Parsley to garnish (remember when this was in? we don’t do this)

        Now, instead of finely chopping etc. each ingredient in advance, we just throw the ingredients in the food processor and process. Because although the cookbook is old fashioned, we aren’t.

        Combine all ingredients in a bowl [edit: food processor] except sour cream and blend thoroughly. Cover and refrigerate for 24 hours. Shape into a crescent, oval, or circle (we do oval because it goes on a nice plate that we have). Frost completely with sour cream and garnish with parsley sprigs [edit: nobody uses parsley sprig garnishes anymore]. Serve with crackers. [If you want a more British/Southern thing, you can spread it on thin bread for fancy sandwiches]

        Note: This can be made in advance, chilled for 24 hours, and frozen unfrosted, for 2 to 3 weeks.

      • nicoleandmaggie Says:

        It is both interesting and delectable. Maybe we should make some! It’s a nice twist on chicken salad.

      • chacha1 Says:

        That sounds good, although I can imagine it did look scary. Maybe if it was slathered in barbecue sauce instead of sour cream. ;-)

      • nicoleandmaggie Says:

        Hahaha, hahaha, hahaha…. that image in my mind

        The note says that she’s not sure if it has ever been served at an embassy, but it looks so elegant it should have been.

  4. Donna Freedman Says:

    Game meats? Fewer people are hunting these days, I believe. Although you can buy venison and wild boar and other exotics at fancy restaurants (and some fancy meat stores).
    My grandmother and her husband rarely bought meat, relying instead on the deer, ducks, rabbits, pheasants and fish he obtained with gun and rod. They also grew a lot of their own vegetables and picked and preserved fruits.
    Yet she STILL wound up having to have her gall bladder removed. I tell that to people who, when learning I had gall bladder surgery a couple of years ago, assume that I had terrible eating habits* and thus it’s my own fault.
    (*Sometimes I do. For example, I love French fries from McDonald’s. But at the time I got sick I’d been living happily for years on pinto beans, roasted vegetables, homemade yogurt and very little meat. Wait…does chocolate count as a meat product?)

    • nicoleandmaggie Says:

      I dunno– I’m hoping that DH comes home from visiting his parents with a bunch of venison. Last time he brought home some elk!

      • Sandyl FirstgenAmerican Says:

        I think the not eating game thing is a regional observation. Here, LOADS of people hunt and it’s pretty common for people to give you a hunk of frozen game when you come to their house to take home with you. Of course I usually bring an armful of garden food, so it all evens out.

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