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The Adding Machine

On 8 Jan 2006 at 16:38, Christine wrote:

> Hi Phaed,
> Here's one that may stump even you.  I have not seen the movie "The 
> Adding Machine" for a long time.  It used to be on TV often.  I 
> believe it's from 1968, starring Milo O'Shea and Phyllis Diller.  The 
> movie's theme song has haunted me for years.  It's a beautiful song.
> "We love, we laugh, we................(other stuff) ...How little we
> know".  I wish I knew the name of the song.  I'm a music teacher in
> Boston and I  sure would like to have my choir sing it. Thanks for all
> your help in the past, Christine

Hi Christine,

I spent quite some time on this because I like this sort of question. However, I didn't have much luck. I couldn't find the name of the song except as "The Adding Machine" theme song.

The lyrics below may be the lyrics of the song, but I'm not even sure of that, as they weren't credited or referenced on the page that I found them - they just had the lines you give. Wish I could have found out more, such as the actual title or the publisher, but this is all I was able to find.


(NOTE: New information indicates that this song was composed by Earl Wilson Jr., composer of the Broadway Musical "Let My People Come" - Phaed)

We laugh, we cry,
We live, we die,
and when we're gone
the world goes on.
We love, we hate,
We learn too late
how small we are,
how little we know

We hear, we touch,
we talk too much
of things we have
no knowledge of.
We see, we feel,
yet can't conceal
how small we are,
how little we know.

See how the time
moves swiftly by,
we don't know how,
we don't know why.
We reach so high
and fall so low
the more we learn,
the less we know.

Too soon the time
to go will come,
too late the will
to carry on.
And so we leave,
too much undone,
how small we are, 
how little we know.


On 7 Jan 2006 at 17:04, Karen wrote:

> I am looking for a recipe that seems not to exist. My dear friend's
> Hungarian grandmother used to make him a soup that he loved and wants
> to recreate. All he can tell me is that it is a soup called egg soup
> that starts out by mixing flour and Crisco and which has raw eggs
> dropped into it when it boils during cooking. He does not remember
> anything else being in it, and it looked like brown gravy. He says no
> meat or veggies and that it tasted delicious. I have found the
> technique of dropping in the eggs to boil in Hungarian soups and the
> closest sounding recipe I can find is a Hungarian mushroom soup. He
> may not remember anything else that was in it as he was so young. I
> have always found the recipes from his childhood that he hankers for,
> but this one has me stumped...I've tried everything I can! Could you
> please help if at all possible? Thank you so very much....Karen Marrow

Hi Karen,

The Hungarian name for a soup called "egg soup" is "Tojásleves".

Sorry, I could not find a recipe in English. I did find the two below in Hungarian, which I am sending to you in the possibility that you can get them translated.


Sanghaji tojásleves
Kínai leves

4-5 személyre
 3 db tojás, 8 dl csirke alaplé, 5 dkg szeletelt bambuszrügy, 
 2 fej szeletelt gomba, 1 szeletelt paradicsom, 5 dkg karikára 
 vágott kígyóuborka, 1 teáskanál szezámolaj, ízlés szerint só, 

Forraljuk fel a csirke alaplét, adjuk hozzá a bambuszrügyet és 
a gombát, sózzuk, borsozzuk ízlés szerint, és fozzük egy percig. 
Öntsük bele az elkevert tojásokat, fozzük további 2 percig.

Adjuk hozzá az uborkát, a paradicsomot, a szezámolajat és forrón
Ugyanúgy készül, mint a Köménymagos leves, azzal a különbséggel, 
hogy nem felvert, hanem egészben belefőzött tojással dúsítjuk. 
4 tojást egyenként törjünk fel, és óvatosan csúsztassuk a forró 
levesbe, ügyelve arra, hogy az edény különböző részeibe kerüljenek. 
Utána lassú tűzön forraljuk még 10 percig, hogy a tojás megszilárduljon.
Amíg nyers, a levest nem szabad megkeverni. 4–5 perc után azonban
legalább egyszer keverjük át, nehogy a rántás leégjen. Melegen tálaljuk.
Hűtőszekrényben tároljuk.

Afghani Recipes

Afghani Recipe Sites:


Rumela's Web


Margarita's Afghani Recipes


Murgh Kebab

2 lbs Boneless chicken breasts or thighs
1 tbsp. Corn oil
2 tbsp. plain yogurt
2 tsp. crushed garlic
1 tsp Salt
1/2 tsp. ground coriander
Yellow onion
Green bell pepper
1 box Cherry tomatoes.


Cut chicken into 2-inch pieces. Place in a bowl and add garlic, 
oil, salt, coriander and yogurt. Mix well and marinate overnight. 
Cut bell pepper on thick strips. Cut onion on large pieces. 
Put chicken pieces on skewers alternating with tomatoes, onions 
and green peppers. Grill for about 12 minutes, until done.
Afghani Kebab Sauce

2 medium Onions, peeled
2 c plain yogurt
Dash of Lemon juice or rice vinegar
Pepper to taste
2 tb Ground cumin seeds
2 tb Ground coriander seeds
1/2 - 3/4 tsp cayenne pepper or Chili paste
2 tsp Fresh ground ginger and Garlic paste
Chopped cilantro to taste 1/2 tsp Turmeric

Liquefy in blender. Simmer until thickened slightly and 
flavor is set.
Noni Afghani (Afghani Bread)

1 1/2 c Water warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk mixed W/1 tb Water
1 tb Black cumin seed

These small oval breads are baked in a Tandoor, the stove of the 
region -- sometimes buried in the ground as it is in India. The 
Afghan oven is above ground & is of rounded bricks, which are 
heated. Matzoth & noni are shaped & slapped & stuck on the hot 
bricks for fast baking. 
1. Mix 1/2 cup of warm water, yeast, & sugar together & let it 
proof for 10 min. When froth appears, sprinkle 1/2 ts flour on 
top & let it continue to proof for 5 min more. The froth will rise quickly. 
2. Put flour in a large mixing bowl & sprinkle salt over it. Make 
a well in middle of flour & add oil & yeast mixture. Stir this in 
& add small amounts of water until you have produced a soft, moist 
dough that can be handled. Knead well for 5 min. Put dough ball 
back in bowl, cover w/towel, & let rise for 1-1/2 hours. Punch 
down dough.
3. Divide dough into 8 equal parts & roll each part into a ball. 
Roll each ball into a oval shape 6 to 7 inches long & 1/2 inch 
thick. Draw tines of a fork in 3 lines along length of each noni 
for a decorative design. Paint each noni w/egg mixture & sprinkle 
over all 1/2 ts black cumin seeds. (This is traditional seed to 
use, but caraway seeds may be substituted if black cumin seed is
unobtainable. Put noni on an un-greased cookie sheet & bake in a
preheated 350 F. oven for 20 to 25 min. The brown top will glisten. 
Makes 8 noni.

NOTE: Black Cumin : Smaller & sweeter than standard cumin seed; 
plants grow wild in Middle East. The seeds are used in Afghanistan, 
Iran, & Turkey. Black cumin seeds are sprinkled on Afghani-bread.
Bride's Fingers

Sweet Syrup
1/2 package (16 oz.) frozen filo dough, completely defrosted
1/4 cup unsalted butter, melted

1/2 cup almonds or pistachios, pulverized in food processor with
1/3 cup sugar


1 egg, beaten

Prepare the syrup in advance and chill in the refrigerator. Combine 
the filling ingredients. Preheat the oven to 375 degrees F. Grease 
1 or 2 baking sheets.
Cut the filo in half crosswise and again in half, stacking the 
covering with a slightly dampened towel to prevent drying. Lay 2
rectangles on your work surface with the shorter sides facing you, 
and brush lightly with melted butter.
Place a rounded tablespoon of the filling in a line across the 
shorter side of filo that faces you. Fold the longer edges of the 
pastry inward, sealing in the sides of the filling, and roll the 
pastry up from the short side, forming a fat cigar shape. Place on 
the baking sheet with the cut edge down. Repeat with remaining dough.
Brush the tops of the pastries lightly with a bit of beaten egg and
sprinkle with sugar. Bake for 15 to 20 minutes, until golden brown. 
Dip the warm fingers into cool Sweet Syrup and arrange on a serving 
tray. Serve at room temperature.

Artichoke Sausage Soup

Finally found the recipe; made it tonight and it is fabulous!  Since  
you went to the trouble to look for me; thought you might like to 
have the  recipe.  
Thanks for your efforts, Kay.
Artichoke Sausage Soup

12 ounces Italian  Sausage
(2) 14 ounce cans artichoke hearts,  drained OR (2) 9 ounce 
 packages frozen artichokes,  thawed.
(3) 14 ounce cans Italian plum tomatoes
1 package onion soup  mix
3-4 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon  oregano
1/2 teaspoon basil.

Crumble sausage into pieces in a soup  pot;  brown and drain 
off fat.  Cut artichoke hearts and tomatoes into  bite-sized 
pieces and add tosausage,  Add remaining ingredients and heat  
through.(8 servings)

I served with a warm loaf of sourdough  bread.  It was a great meal.

Pressure Cooker Recipes

On 9 Jan 2006 at 13:03, Carol wrote:

> I bought an electric pressure cooker and would like to know if you
> know of any book I can buy with instructions on how to make different
> meats using the electric pressure cooker, ( like spareribs, roasts,
> the basic). The book that came with it isn't very helpful. thank you
> carol 

Hello Carol,

Amazon has these books:

"Pressure Cookers for Dummies" by Tom Lacalamita
"Pressure Perfect : Two Hour Taste in Twenty Minutes Using Your Pressure Cooker" by Lorna J. Sass
"The Pressure Cooker Gourmet : 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes" by Victoria Wise
"The New Pressure Cooker Cookbook" by Pat Dailey
"Pressure Cooking for Everyone" by Rick Rodgers, et al

Also, these websites have pressure cooker recipes and information:

Miss Vickie

Hip Pressure Cooking

Home Cooking



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