*the name "Mork"
Preexisting name? Or invented for the 70s sitcom Mork & Mindy?
Mork is one of those names that sounds like it must be short for something. Rationally, I *know* it's not really "Morkworth" or "Morkimer" but it feels abbreviated nevertheless.
*karate chop lethality
If a karate master can chop through a cinderblock, or 3 boards of hardwood (like I've not seen in person, but I'm sure I've seen it transpire on some footage from an old TV show...probably That's Incredible!) then can't someone with that level of karate prowess hiya-te chop* somebody's head off? I don't think they can. I'm 99.99999% positive they can't, actually. It's just that nobody's been able to adequately explicate to me why it can't be done.
NOT that I want to karate chop anyone's head off, of course.
*Baroque? Rococo? What's the dif, yo?
this is a new ponderance, actually. I've been a bit prone to contemplating architecture as of late (you mighta noticed). And so, when I had a credit in the used bookstore to use up, I spent some of it on Architecture Styles Spotter's Guide (came very close to buying Mervyn Peake's Gormenghast trilogy, but I have SO MUCH fiction in my possession, in my "to read " queue..) So, I've been reading this guide, trying to absorb some actual knowledge about architecture. (parenthetical tangent: I like the word "enthusiast"...it's a good word to describe me in regards to a number of things-- art, architecture, classical music..many, many more subjects. I get all fascinated, but have no more than a scant smattering of knowledge on any of 'em. "Enthusiast" though, is very apt, as inherently it only promises enthusiasm...no expertise) It's been pretty informative, overall, but I still can't distinguish between Baroque & Rococo very well. The book actually describes Rococo as "Baroque, but more so--"
That's not a big help.
*Red velvet flavor is____
What is red velvet? A melange of spices? It doesn't particularly taste like velvet to me (I oughtta know..I ingest a lot of various fabrics. Method acting study for a goat role, if you must know) Supposedly it's sort of chocolate--so sez wikipedia. But then wiki goes on to say "A Red velvet cake is a type of rich and sweet chocolate cake (though it is often made without chocolate flavoring)" Is a sweet chocolate cake made without chocolate flavoring rendered just a sweet cake? I don't think you can classify it as a chocolate cake in that case? That's one of those unclear clarifications like the whole Baroque/ Rococo thing.
*hiya-te chop is what my niece used to call it-- this is because ideally you make this fierce "HIIII-YA!" exclamation when you do said chop. So she turned it into this cute onomotopeiaic portmanteau thingie. My vocab is cluttered with all these adorable "niece-isms" that the nieces have dropped ages ago, but I haven't managed to. Like calling meatloaf "meepo" for instance.
1 comment:
A baker friend once told me that Red Velvet is simply a cake with TONS of red foodcoloring in it...actually, I think it has cocoa and foodcoloring. She basically said it's crap, the only thing she thinks it's good for is making your poo a strange reddish color and freaking you out thinking you have some sort of colonic issue...
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