Phillip has offered a brilliantly beautiful, fun, well baked metaphor for=
the norms to which we aspire on this list. I feel the desire to support it=
in the hope of re-enacting the affective self-regulation that maintains a=
"safe" setting, and affords us the creative and expansive multilogues that=
we have observed happening on this list in the past.
Perhaps this is the kind of thing to be put up on a web page for reference=
by all.
3 Cheers!
Bill
At 7:56 AM -0600 9/12/99, Phillip White wrote:
> and the metaphor then meant to me that it was hoped that one's postings
>were recognized as an offering, a sharing of one's self, so that the
>reception would be one of nurturing support.
>
> one could offer up a brioche that one had recently followed in a Julia
>Child cookbook - and not know why it was too spongy, the center too
>moist, the crust too dark - yet put it out there hoping for some support.
>
> if the response is - Too bad you don't read Bernard Clayton, jr. Julia
>is far too weird the way she yodels in the pantry, and besides she's so
>commercial. Clayton's recipes for brioche are rooted in Le Havre, where
>they're braided and have raisins - so much more complex than Child's. =20
>however, i base my work through Honfleur where the mousseline brioche is
>so much more elegant, taller, and spectacular. Are you sure you even
>understand the term _brioche_?
>
> so, the half-baked methaphor was put out there in hopes that instead of
>the response above, one might read instead:
>
> Oh! what a lot of work it is, struggling with brioche recipes! tell me
>about how it went when you were testing your yeast. it is surprising that
>the crust is so dark and the inside is so moist - that has happened to
>me when my oven temperature gauge was off. what do your find the most
>troubling, and what was your original goal? what kind of brioche do you
>want? how can i help you? by the way, i loved the coffee - how did you
>get it so rich yet not bitter?