All art is derivative
Michelangelo had Ghirlandaio
Florentines had studios
Writers had patrons as well
Cooking is an art
Artists experiment
Lawyers have something to sell
Reputations and magazines
Goliaths to sue Davids
The Davids are rising up
We’re helping you sell
Your current merchandise
It’s best you treat us well.
DAC 7/08
Dear Censors: You’re so brave to come down hard on those who formally ask to reprint recipes legally. We’re now in your gunsights and all those who reprint your recipes willy-nilly are safe. It’s the good guys who ask permission who are surveilled. Sounds like TSA and homeland security. Give me your bra, ma’am. It appears to have underwire in it.
Dear Readers: I’m very new at blogging and whenever I ask to reprint a recipe with appropriate credit (the last one was published in 1990 so people are not knocking down the door to get it) my request was summarily denied by Conde Nasty.
Other bloggers are having the same problem dealing with copyrights. I believe that publishers and bloggers, since they are destined to co-exist, should come to some sort of truce.
I know that if you want a recipe you want the recipe and not a link to a recipe and certainly not something I’ve amended to meet my family’s needs that was inspired by a published recipe that is copyrighted and I can be sued for sharing with you.
So I must tell you that recipe-wise, I’ve hit a bit of a brick wall until I can sort this out. Please let me know what you’d like to see on this site. Just register and post. Don’t use your real name and just let me know what you think. You can be bestgreekcook or whatever! I don’t ever find out who you are.
I’ll keep writing and hope you enjoy and respond to my posts. Enjoy your day!
Take two fresh cukes, cut off ends and peel. Halve and seed. Chop and place in food processor. You’ll be adding 1 quart plain non-fat or low-fat yogurt. First add salt and pepper (white pepper if you want, I don’t mind black specks in my soup as long as they’re tasty). Pulse the chopped cucumbers. Add about a cup of yogurt and puree. You could use a blender for this instead of a food processor.
When pureed add to a bowl with the rest of the yogurt and whisk. Add lemon or lime juice to taste and more salt or pepper if needed. Whisk until blended and it tastes right.
Chill to meld flavors. Serve cool, not cold or room temp, as an appetizer. Serves four. If you have extra plain yogurt place a dollop in each soup bowl (mug, whatever) with chopped chives or even flat leaf Italian parsley sprig.
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