Monday, July 28, 2025
The earthquake moved at supershear speeds--
https://www.popsci.com/environment/myanmar-earthquake-video/
The earth has titled 31.5 degrees due to groundwater pumping.
https://www.yahoo.com/news/articles/earth-tilted-31-5-inches-113000647.html
Sunday, July 27, 2025
Tesla Takedown targets Musk's diner in Hollywood.
He's very much hated for Doge--out of touch with reality--said to be on several different kinds of drugs.
https://www.cnn.com/2025/07/27/business/musk-tesla-diner-protest
Flowers to start in July for your Fall garden--Nn Hemisphere.
https://www.realsimple.com/flowers-to-plant-in-july-for-a-fall-garden-11764113
*ithole paved WH Rose Garden!
https://wtop.com/lifestyle/2025/07/ap-photos-a-look-back-at-the-white-house-rose-garden-as-trumps-paved-makeover-nears-completion/
4 out of 252 Venezuelans returned from CECOT in prisoner exchange say they were tortured.
https://www.bbc.com/news/articles/czry5k52np2o?utm_source=firefox-newtab-en-us
Saturday, July 26, 2025
La Boheme--complete opera--Mirella Freni.
https://www.youtube.com/watch?v=cSuL4u3bOpg&list=PLgl__c7Qzmle_uL6i0X5UuGj06VnRRiZz
Pay attention when you watch this movie version, directed by the famous Franco Zeffereli--Mimi sung by Mirella Freni, who used often to sing with Pavarotti.
Pay special attention to the scene where Rodolfo and Mimi first meet,
the scene when her TB is quite advanced and she comes to a tavern outside the gates of Paris--the quartet between the 2 sets of lovers
and of course the final death scene.
The lyrics (the libretto) is very fine.
A small little ode--to my old coat, sung by Colline, the poet--he is going to pawn his coat for medicine for Mimi.
Muzetta the vamp gives her ear rings and brings a muff to warm Mimi's cold hands.
The final scene when Rodolfo realizes she's gone--and cries out Mimi! has been cut by Zeferelli.
This is worth watching again and again.
A movie, an opera can only be made if someone writes it, imagines it.
Don't think you can mount a major operation like a Maoist barefoot doctor with no training, no education, no practice, no mentors.
Regards in these terrible times.
Kyi May Kaung.
7-27-2025
I prefer The Road from Elephant Pass--movie and novel--which is much more positive
and moves like a romance and a political thriller.
Friday, July 25, 2025
New today--US drops sanctions on Myanmar--Trump begins deportations fromAligator Alcatraz
https://www.irrawaddy.com/news/burma/us-drops-sanctions-on-myanmar-junta-allies-after-trump-praise.html
https://www.aol.com/florida-gov-desantis-says-deportation-142740993.html
*
Thursday, July 24, 2025
DOJ Todd Blanche met Ghislaine Maxwell of Jeffrey Epstein infamy--meeting lasted 6 hours.
https://www.aol.com/doj-meeting-ghislaine-maxwell-set-034338409.html
Maxwell POS who pimped underage girls for JE.
Blanche is meeting her again tomorrow.
What do you think? Will Blanche,Bondi/DOJ throw DJT under the bus.
Reminds me of when BSPP Party in Rangoon came to ask us at Eco Inst if we knew anyone.
They brought albums of mug shots--this was 1967 when the junta clamped down on the demonstrators, rice riots deflected as anti-Chinese riots by Ne Win.
I came out at once, I did not know anyone. I'm the introvert, the proverbial bookworm.
Then a Chin (not Chinese)co-worker and I stood in the open air corridor leaning the balustrade, timing how long everyone was in there. The Statistics woman was in there about 10 mins.
There were holes in the asbestos ceiling into which students had climbed up to hide and fallen through.
One day when work was over, I forgot something upstairs and went up to get it.
A white owl came out of the big hole and swooshed silently over my head.
I like to think it was one of the students who died.
kmk
trmp makes it easier to remove homeless people from the streets--but they commit the least crimes.
https://www.cbsnews.com/news/trump-executive-order-homeless-people/?utm_source=firefox-newtab-en-us
Haven't seen the pretty homeless woman and her boyfriend for about 20 years now--very sad.
Literary agents CAA--use only if you have a completed work at the international excellence level.
https://www.caa.com/entertainmenttalent/books/agents/us-agents
Special post 46 great Greek plays.
https://thedramateacher.com/greek-play-scripts/
It's interesting, that tragedies were developed first, comedies a century later.
And that so many plays have survived. Euripides alone wrote 92.
For comparative purposes, Alexander the Great was 4th century BC.
The Buddha- 6th century BC and 5th century BCE.
Shakespeare 16th and 17th century.
Burmese novels and plays only began in the 19th century.
I think tragedies are stronger. Comedies are frippery. I've only seen one Shakepearean tragedy live on stage--Othello--while working as an usher and a stage manager at Annenberg Center Theaters.
In that Mary Robinson production, Othello was played by an African-American actor.
Iago was chilling.
Kyi May Kaung
Wednesday, July 23, 2025
Dr. Kaung's best foodie movie list--in reverse chronological order.
1. Simply Irristable.
2. Love in the Kitchen
3. Eat Drink Man Woman.
4. Babette's Feast.
Roast leg of lamb recipe--copied and pasted
Roast Leg of Lamb
Faith DurandSenior Vice President of Content
updated Nov 11, 2024
(55)
Read reviews!
Everything you need to know to roast a perfectly cooked leg of lamb for your holiday meal.
Serves10
Prep15 minutes
Cook1 hour 30 nins
Buy a bone-in leg of lamb. It’s extra flavorful! While you’re at it, ask for your meat to be “market weight” and ask the butcher if they will trim it for you.
Skip the marinade. There’s no need to marinate a leg of lamb because the cut of meat is tender enough.
Cook it to medium-rare. It’s recommended to roast a leg of lamb at 325°F and to cook it to medium-rare to medium (this would be about 20 to 25 minutes per pound on average).
Broil it first. To properly roast, rub the lamb with seasonings, broil it on both sides, top with rosemary and garlic, and then roast (covered loosely with foil) for about an hour.
Why You’ll Love It
It’s surprisingly easy to make. --
Credit: Joe Lingeman
What Is a Leg of Lamb?
--
Bone-in is best for the flavor. Think of how we make stock from bones, Smith said. The bones hold so much of the flavor. When you roast a piece of meat with the bone still in, you are getting all that flavor in the meat itself. A bone-in lamb leg can be a little trickier to carve, but we opted for bone-in in this cooking lesson (don’t worry; we’ll show you how to carve it).
If you are really nervous about carving meat, boneless is fine; it’s easier to slice. If you buy a boneless leg of lamb, it will probably come in a net. When the bone is removed from the lamb, the meat needs to be held together in the shape of the leg for cooking, so heatproof, oven-safe netting is usually used. If your netting isn’t oven-safe, you can tie it up with kitchen twine instead (or ask your butcher to do it for you!).
Credit: Joe Lingeman
Helpful Tips at the Butcher
--
Credit: Joe Lingeman
Key Ingredients for Roast Leg of Lamb
Bone-in leg of lamb: Though bone-in can be trickier to carve, it adds more flavor to the dish.
Garlic: Adds a buttery seasoning on top of the lamb just before it goes in the oven.
Rosemary sprigs: Adds a rich, aromatic flavor to the leg of lamb.
Olive oil, salt, and pepper: This serves as the rub over the leg of lamb.
Credit: The Kitchn
Roasting Temperature and Doneness
Personal preference should determine how long you cook your leg of lamb. Personally, I find rare and bloody lamb to be unappetizing. I prefer medium-rare to medium — still tender, with a hint of pink.
We calibrated our cooking lesson to this stage of doneness, but consult the cooking chart if you like your lamb done differently. I will say that such a large cut of meat will probably have some variability; parts of the lamb leg were a little closer to medium, and others were closer to rare.
Roasting Temperature: 325°F
Rare: 115°F to 120°F (about 15 minutes per pound)
Medium-Rare: 120°F to 125°F (about 20 minutes per pound)
Medium: 130°F to 135°F (about 22 minutes per pound)
Medium-Well: 140°F to 145°F (about 25 minutes per pound)
Well-Done: 150°F to 155°F (about 30 minutes per pound)
All of these cooking times take into account the fact that we broil the lamb first to sear it. They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally.
It’s best, especially if you like rare or medium-rare lamb, to take it out at a lower temperature than those officially recommended by the USDA.
This show-stopping roast pairs well with a number of side dishes. Here are a few of our favorites.
Mashed Potatoes
Roasted Green Beans
Dauphinoise Potatoes
Spanakopita Kale Salad
Lemon Butter Melting Potatoes
Tester’s Notes
A bone-in leg of lamb always surprises me with how easy it is to roast. This cut of lamb is so flavorful that all it needs is some garlic and rosemary. It may seem like a large piece of meat, but it’s great as a holiday table centerpiece or a hearty dinner on a weekend that leaves you with leftovers for sandwiches or salads for the week.
Carving a leg of lamb is actually easier than carving a whole chicken, and we’ve added some more photos to walk you through the whole process so that you have a beautiful serving platter of perfect lamb slices when you’re all done.
– Christine, November 2018
(55)
Read reviews!
Roast Leg of Lamb Recipe
Prep time 15 minutes
Cook time 1 hour 30 minutes
Serves 10
Nutritional Info
Ingredients
1
(5 to 7 pound) bone-in leg of lamb
3 tablespoons
olive oil
Kosher salt
Freshly ground black pepper
6 cloves
garlic, minced
Leaves from 3 fresh rosemary sprigs, coarsely chopped (about 1 tablespoon)
Instructions
Show Images
Take the leg of lamb out of the refrigerator about an hour before cooking so it comes closer to room temperature. This promotes faster, more even cooking. Set the lamb in a rack inside a roasting pan. Drizzle with 3 tablespoons olive oil and rub all over into the fat and meat. Season generously all over with salt and pepper. Position the lamb so that it is fat-side down.
Arrange an oven rack so that the top of the lamb is a few inches from the broiler element. Heat the broiler. Broil until the surface of the lamb looks seared and browned, about 5 minutes.
Flip the leg over and put back under the broiler until the other side is seared, about 5 minutes more.
Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Rub the top of the lamb with 6 cloves of minced garlic and 1 tablespoon coarsely chopped fresh rosemary.
Tent the pan loosely with aluminum foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and roast for 1 hour.
Uncover the lamb. Take its temperature with an instant-read thermometer in the thickest part not touching bone. The lamb is ready when the temperature is 135°F or above. At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135°F for medium-rare to medium. (Refer to the cooking chart above for general roasting times.)
If the lamb is not ready, continue cooking uncovered until it reaches your desired internal temperature, checking the temperature every 20 minutes.
Let the lamb rest for at least 15 minutes before carving. Transfer the lamb to a clean cutting board. The bone runs through the meat at an angle, giving you two fairly big pieces of meat on either side of the bone. Start with the side of meat that feels most accessible to you.
Make straight, parallel cuts straight down through the thickest part of the meat until you hit the bone. You should be cutting perpendicular to the bone, across the grain of the meat. The slices will still be attached where they meet the bone.
Turn your knife so that it's now parallel to the bone instead of perpendicular. Starting at the end of the bone furthest from you, cut through the slices where they attach to the bone. Keep your knife close to the bone so you get as much meat as possible, but don't worry about getting every single scrap of meat right now — just focus on cutting cleanly through the big slices and you’ll get any leftover pieces later.
Place the slices on a serving platter. Tent the platter with foil to keep the meat warm.
Recipe Notes
To serve: We highly recommend serving the lamb with mint pesto.
Storage: Leftover lamb can be refrigerated in an airtight container for up to 3 days.
Freezing: Freeze leftover rare to medium-rare lamb in slices wrapped in foil. To warm them, put the frozen slices, still wrapped, in a 350°F oven. This will warm them and not overc
Tuesday, July 22, 2025
Clothes that show too much-My cousin--the late writer Minshin said--"I don't like it. Leaves nothing to the imagination."
https://www.aol.com/emily-ratajkowskis-ultra-plunging-thong-172411789.html
He brought me my first kyats 40, for a story he placed for me in the Rangoon Guardian.
Rest in Art and Beauty.
Line of Green Trees--no longer there--Kaung.
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