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The opening poem contains all the words (or variations of them) from today's Jumble.Comments are welcomed! And couching them in Poetry is NOT required.
Since August 2022, Wordle brags and links to original jigsaw puzzles are also welcomed!
Do not explicitly reveal any of the actual Jumble or Wordle answer words until after closing time, but embedding them surreptitiously in comment sentences is encouraged.
FLN, WC ~ Good for you! You’re flyin’ high!
ReplyDelete—§—
Today’s Jumble haiku:
Background ~ Opponents try various ways to quit the game, to avoid Luke’s anger.
How would you surrender?
What are your…
“Yield Expressions?”
Luke plays a dicey
game of squash, lets out his rage—!
(Don’t faint on him now.)
~ OMK
"Fresh Chef"
ReplyDeleteThe chef answered many questions
and had excellent suggestions.
People liked food that was spicy
but also pricey, which made it dicey.
When asked what food was posh,
he always suggested squash.
He also worked with some new outlets
that advised vets about food for pets.
This was a whole new field
that to this animal lover appealed.
Answering all these questions was quaint
but it made this chef a bit of a saint.
Wordle 448 Hint: Two syllable adjective; of an elevated status.
ReplyDeletePar = 3
Wordle 448 1/6
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~ OMK
Well, this Worlde took two tries, but I finally got it on the second one.
ReplyDeleteWordle 448 2/6
⬜🟨⬜🟩⬜
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As always, thank you for your helpful hint, Ol' Man Keith.
Ye gads, Misty! You’re touching on the complexity of Chef-ing!
ReplyDeleteFrom the people paradox of plate pricing to mamalia food choices, the world of the Chef goes on & on. No wonder you have so many specialists: executive chef, sous-chef, sauté chef, veg-chef, pastry chef, chef de partie, chef de cuisine, etc. etc.
Thank you for opening our eyes to why outstanding chefs hover on the brink of beatification!
~ OMK
In large kitchens, there seems to be a strict hierarchy, from executive chef (chef de cuisine) on down to sous-chef, then senior chefs in each field. These are the officers, ranked above the interns or non-coms who are working their way up in each area— the pantry, vegetables, seafood, roasting, frying, grilling, and so on.
ReplyDeleteThen there is a big drop in rank, down to the buck privates, or—(shudder) the “cooks.”
~ OMK
My goodness, Ol' Man Keith, I had no idea that the field of being a chef was so complicated with so many ranks and different positions. I never really learned how to cook, and so my beginning was a bit complicated. I was in my late 40s when Rowland and I became friends, and we had lunch together a few times and at some point suggested having dinner together. So I said, "Hey, I have an idea. Why don't I order a pizza and you can come to my place for dinner on Friday?" And Rowland said, "No--I have a pizza for lunch four days a week and I'd rather have a real dinner." I said 'Okay' and soon hung up the phone and thought "REAL DINNER, what the hell is that"? I had no idea, so I went to the grocery store and looked at all the frozen dinners I normally ate and realized they just wouldn't work. So I asked a waitress for a suggestion, and she showed me a big white fish, that had a recipe on the back. I bought it, and made it, and Rowland loved it, and I bought three Silver Palate cook books, and started cooking, and even before we got married, Rowland and I were invited to join a series of "Gourmet Food" groups and had a reputation as superb chefs. During the last 7 years of Rowland's stroke, however, my cooking became simpler and weaker, and now I'm back to cooking two simple meals a week while Clauder comes up with delightful dinners the rest of the week. So that's my cooking story, and I'm sticking to it.
ReplyDeleteAh, the tales of modern cooking.
ReplyDeleteModern cooking for modern family life...
The world of restaurant chefs exists in an entirely different planetary system from our own.
When Janice and I married (my 3rd time and her 2nd), I made an attempt to do the cooking. Like many of my past hobbies, I enjoyed it for a while and got to be fairly good. But I soon wearied of the daily expectation and self-imposed routine. Especially, when it turned out that she was the better cook to begin with.
But we realized that neither should have a burden. We had no kids at home, so it was just us.
And we have different tastes, even the time at which to take supper. She likes 6 pm, but I have to watch the news first, so I prefer 7 to 7:30.
So we became content eating whatever we want, including frozen meals, at our separate times.
Sometimes, when weather seemed to call for it, I would use the outdoor grill. But as my physical limitations grew , I gave that up.
When we invited her mom to live with us, Janice got the urge to try her hand again, especially with a series of these new automatic labor-free slow-cooking pots.
We still prefer freedom and different schedules, although for holidays Janice will take over and cook traditional fare. And also, once or twice a month, she will concoct something for our little family. Always good, and a few recipes have earned recall status.
She has come up with a meatloaf that, I swear, beats ALL the competition. It is just a lowly meatloaf, for goodness' sake, but whenever she announces she is making it again, I find tears of joy welling up in my eyes--it's that good!
~ OMK
All done for the weekend.
ReplyDelete~ OMK
It looks like 15 minutes for this
ReplyDeleteWordle 449 5/6
⬛⬛🟨⬛🟨
🟩🟩⬛⬛⬛
🟩🟩⬛⬛⬛
🟩🟩⬛⬛🟩
🟩🟩🟩🟩🟩
Slogger. I didn't have the Jumble handy so I started with...
No, in fact I'll have to edit the introduction no giveaways
Wordle is picking up its game I'd say. My only hint?
Typical wordle as of 400 on
WC