I was surprised when I looked that there was no recipe for roll mops on the site. I have seen versions for trout fillets but herring is still the traditional fish to use.
Wiltshire, England, UK
66 people made this
- 600ml (1 pt) water
- 55g (2 oz) salt
- 8 herring fillets
- 450ml (3/4 pt) red wine vinegar
- 8 whole cloves
- 8 allspice berries
- 8 whole black peppercorns
- 2 bay leaves
- Dijon mustard, as needed
- 1 dessertspoon sugar
MethodPrep:20min ›Cook:15min ›Extra time:3days8hr curing › Ready in:3days9hr35min
- Dissolve the salt in 600ml (1 pt) of water.
- Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
- Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
- Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
- Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.
You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don't think they're available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Step 3 is confusing. Do you add the 450ml of vinegar, or is it 450ml of 'water and vinegar', in which case what proportion? Is it 450ml of vinegar and some water, in which case how much water?-17 Dec 2014
Just a note about your "odd implement" While I have never seen them in a spoon type shape, "tea balls" which are essentially just a small, hollow, ball of metal with holes in it....used to make tea with loose tea, are quite easy to find at least in north America and usually cost all of about 2 dollars.-29 Nov 2013
Suffragettes, Jelly & Roll Mop Herrings: Surprising Recipes from Food History
To celebrate the release of Food and Drink in History: Module I, the Women Suffrage Cookbook is available to view until 20th November 2019. Click on the image below for access to this document for free.
Food & Drink in History: Module I is a treasure trove of culinary surprises, with a whole host of curious recipes and fascinating, occasionally hair-raising ingredients (search for millipedes, I dare you). Here I present my very own menu of recipes from cookbooks that surprised and delighted me the most whilst researching the resource.
Breakfast - Waterlily EggsThe woman suffrage cook, 1916, © Material sourced from the University of Michigan. Further reproduction without permission is prohibited.
The Women Suffrage Cookbook is one of a few charity cookbooks published in the early 20th century with the explicit aim to raise money for the suffragette cause. Charity cookbooks were a popular way for community and religious groups to raise funds for their organisations, and they’re full of recipes tried and tested by the women who wrote them. Charity cookbooks also gave women an opportunity to be a little subversive. Using a safe feminine space – the cookbook and the kitchen – they were able to both raise money for their campaigns and spread the word about representation. The Women Suffrage Cookbook, published in 1916, contains hundreds of recipes donated from the likes of Lucy Stone, Julia Kellogg and Elizabeth Stanton. The book also contains adverts for feminist societies and “Eminent opinions on women’s suffrage”.
My chosen recipe from this cookbook was donated by Alice Stone Blackwell, who supplies a speedy yet crowd pleasing breakfast dish that one can whip up with household staples if surprised by company. However, what Stone Blackwell and I consider to be fast and convenient somewhat differs, as this recipe calls for twenty minutes of egg boiling, followed by some complex dicing and seasoning, mixing and straining to make what I interpret to be eggs spread on toast. But if it’s good enough for a suffragette, it’s good enough for me.
Lunch: Tomato Salad RingSelected and tested recipes, 1949, © Content compilation © 2019, by the Michigan State University. All rights reserved. Further reproduction without permission is prohibited.
With breakfast done it’s on to lunch, and whilst salad is a popular choice, I’m not so sure that it has always been the healthiest of options. The use of gelatine to make moulded dishes was an innovation of the 19th century. Inventors like Charles Knox created dissolvable gelatine, making it possible to easily create elaborate and exciting sweet treats and savoury center pieces. Adding gelatine to literally any dish was all the rage, as these recipes for salads from American and Canadian Recipes attest. Whilst the combination of jellied meat and vegetables in ring mould and served with mayonnaise or coleslaw may seem hair-raising to us, to a 1930s housewife these dishes were practical, nutritious and elegantly presented.
Dinner Party Menu: Absinthe, Roll Mop Herrings & Raspberry Ice CreamHeinz Publications Recipe Books, [1933-1980], © © Copyright HJ Heinz Foods UK Ltd. Source material from the Heinz Marketing Archive & the H.P. Foods Archive, held at the History of Advertising Trust. Further reproduction without permission is prohibited.
I’m having company for dinner, and every party should start with cocktails and canapes. My Heinz hors d’oeuvres, taken from promotional booklet The Busy Woman’s Cook Book, are bound to be a talking point. Whilst "baked beans with tomato sauce with roll mop herrings and raw onion rings" might be a hard sell, a prawn cocktail was always a winner in 1970s Britain. I’ve taken my cocktail from a gorgeous menu booklet written and illustrated for Usher’s Hotel in Sydney, Australia. Each cocktail is accompanied by lively cartoons illustrating the potential effects of the potent mixtures. My chosen concoction, ‘Back to Life’, is a heady mix of sherry, vermouth and absinthe!
Exclusive cocktails: from the recipes of Usher's H. 1933, © Miranda Latimer. Material sourced from the State Library of New South Wales. Further reproduction without permission is prohibited.
For the main course, I’ll fall back on a historic version of a family favourite – lasagne. My affection for this crowd-pleasing dish is shared by Frank Sinatra, who records his wife’s lasagne recipe as his favourite meal in Favorite Recipes of Famous Men. This collection of celebrity faves was collated by Roy Ald and is a love letter to America’s "fertile field" of "abstract gastronomia".
Favorite Recipes of Famous Men, 1949, © Material sourced from the University of Michigan. Further reproduction without permission is prohibited.
Finally, on to dessert, and I’m keeping it simple and serving raspberry ice cream – using the oldest reference I can find in the Food & Drink in History: Module I resource. Ice cream appears in Hannah Glasse’s The Art of Cookery Made Plain and Simple. This influential cookbook was reprinted numerous times in the UK and USA, and was an essential companion to 18th & 19th century cooks. Interestingly, the recipe for ice cream appears in the 1778 version, 31 years after the original in 1747 and eight years after the author’s death. Later editions updated this culinary bible with new ingredients and fashionable recipes. Comparing the 1778 edition from the University of Michigan with the 1747 edition from the University of California, San Diego using the resource’s split screen comparison viewer, it’s easy to start spotting the differences in these two editions.
The Art of cookery made plain and easy, 1778, © Material sourced from the University of Michigan. Further reproduction without permission is prohibited.
Soused Scottish Herring Recipe
I’m going to open with a Herring-Recipe-Fuelled rant folks. As far as I can see, commercial, pre-packed rollmops have slowly but surely destroyed every chance that our “Silver Darlings” ever had of being lauded as the luxuriously inexpensive treat that they truly are. And what have been offered in exchange for this? I’ll tell you shall I? A very shabby mouthful of vinegar and a textured lump masquerading as a fish (which coincidently, is right up my Culinary Nightmare Street with crab sticks). Instead we could be offering a standing-ovation-and-hats-off-applause to subtle, velvety fish that single handedly expanded our Scottish fishing villages of the 50’s and 60’s. We owe these fish a debt of gratitude and like so many of our indigenous Scottish water fish it deserves a reintroduction to our tables both at home and abroad.
This herring recipe is just perfect for me as I like it slightly sweet – do feel free to omit some of the sugar if you prefer a bit more nip. The herring will stay submerged in the marinade quite happily for weeks and months – in fact I think it improves over time. Its great in a sandwich, a salad or on top of a homemade pizza! I love eating this with me good friend the Jersey Royal, although herring goes well with so many foods. Experiment a little with beetroot, watercress, apple, horseradish, capers, crispy onions….. go on, go wild!
My one top tip – get as much fish as you can, spend a little time on it and it will happily see you through an entire summer. Bliss.
10 VERY fresh herrings ask your monger to butterfly them for you.
2 teaspoons of salt
300ml cider vinegar
150g caster sugar
4 grinds of fresh white pepper
2 sprigs of fresh thyme
4 fresh bay leaves
1 carrot finely sliced
2 shallots finely sliced
6 juniper berries crushed
Rind of 1 orange (keep the juice in an ice cube tray for a future recipe…I will remember!)
Rind of 1 lemon
Lay the fish skin side down on a tray with a slight lip.
Sprinkle the salt evenly over the flesh, wrap in cling film and fridge for 2 hours to start the curing.
Remove from the fridge and gently BUT not thoroughly wash off the salt and pat the fish dry, place in a plastic container big enough so that the fish can be stored in no more than 3 layers.
Bring all the remaining ingredients together to the boil and immediately remove from the heat and allowing to cool.
Pour this over the fish making sure its completely covered, place a lid on or cling film on top and store in the fridge for at least 1 day before diving in.
Easiest way to serve is get some torn lettuce and bread spoon over some of the vegetables and marinade and plonk a darling on top! Yum.
Herrings are a fabulous, and most underused, ingredient. Usually extraordinarily cheap, rich in omega oils and, most importantly in my book, delicious – I can’t understand why they aren’t used more in day to day cookery!
They are most commonly seen picked, in their ‘rollmop’ form, however are also tasty simply fried. Follow the below recipe to get some delicious rollmops that will keep for up to a month. Yummy in a salad, on toasted rye bread, or munched on simply alone.
Recipe adapted from the fabulous one by dear Hugh Fearnley-Whittingstall
1. Submerge the herring fillets in the salt and water and leave to brine for at least 2 hours, chilled.
2. While that’s going on, make the pickling liquor. Put all the ingredients except the fresh dill into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Take off the heat and leave to cool.
3. After two hours, take the fillets out of the brine and pat dry. Roll the fillets up, skin side out, from tail to head end and pack into the jars, along with the dill. Pour the liquor over the top so it covers the fish. Seal the jars and put in the refrigerator for 3 days to pickle. They’ll be best after around 5 and will keep for up to a month, refrigerated.
Pickled fish and rollmops
The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there’s a lot more to pickled fish than just herring.
Traditional rollmops, herring fillets wrapped around a small sour pickle and cured in brine, are as old as history dates. The term comes from rollen, meaning “to roll up” in German, and moppen, meaning “sour face” in Dutch.
Once considered an everyday staple, pickled fish today is ranked high on the list of gourmet delights. Commercial rollmops are rather pricey, but the good news is that any fish can be pickled and anglers who haven’t yet landed a catch in the crock don’t know what they’re missing.
Pickling is a safe and easy method of putting up fish for short term storage. Often when I have a fresh fish that doesn’t fit into the immediate menu or net a good buy at the fish market, I get out my crock and pickle the prize. This makes a delicious appetizer that saves up to a month, allowing it to be enjoyed in several settings.
Small fish are ideal for pickling in traditional rollmop fashion and nothing makes a better “mock” rollmop than plentiful smelt or other small pan fish. Larger catch including whitefish, perch, walleye, bass, and trout are succulent when pickled. Since skin is tougher on larger fish and flesh is usually too thick for rolling, the fish is best skinned, filleted, and cut into serving-sized chunks before pickling because acid in the brine helps break down and dissolve bones. Even the most discriminate can’t resist spicy suckers in the pickle jar.
There are two basic methods of pickling fish.
The old-fashioned way involves packing salted-down fish into a crock or jar and covering with boiling brine. If this method is practiced, modern day home-picklers are advised to freeze fish first for at least 48 hours in case tapeworms are present in the flesh. This method works great for previously frozen catch or store-bought frozen buys.
The other method, which was handed down to me from my grandmother, calls for gently poaching fish in boiling brine before putting into crock. This eliminates the need of freezing first, which allows fish to be pickled at prime. In the unlikely event that flesh contains parasites, heat will destroy them. I use this method for pickling fresh catch.
When pickling fish, use only high-grade distilled vinegar, course pickling salt, fresh spices, and earthen crock or glass jars as metal containers may cause discoloration or “tinny” taste.
Here are some interesting recipes to try.
Spicy pickled fish chunks:
|2 to 3 pounds previously frozen fish, thawed (any kind of white or light fleshed fish fillets, head, tail, and skin removed and cut into one-inch pieces) Whitefish, perch, bass, catfish, walleye, suckers can be used. Lake trout is good pickled and even though other trout is usually pinker or redder fleshed, they can also be used in this recipe. |
8 cups of white vinegar
1 cup pickling salt
3 medium onions, thinly sliced
1 cup red wine
2 cups sugar
¼ cup mixed pickling spice
3 whole bay leaves
1 tablespoon hot crushed chilies
3 whole cloves of garlic (if desired)
In a glass bowl, combine 4 cups of vinegar and the salt and stir until dissolved. Submerge the prepared fish. Cover and put in fridge for at least 24 hours or up to three days. Remove from fridge, drain, and discard liquid. Rinse fish well under cold running water.
Put the fish chunks into an earthen crock or jars, layering with onion rings. In a saucepan, bring the remaining vinegar, wine, sugar, spices, and garlic to a boil. Taste and adjust seasoning, if needed. Let simmer 5 minutes.
Pour a bit of boiling pickling liquid over the fish, enough to take chill out of crock. Slowly add remaining liquid. Put a lid on the crock or seal jars and cool to room temperature. Refrigerate for at least five days before serving. Store under refrigeration for no longer than a month.
Serve pickled fish as an appetizer accompanied with thin slices of black bread, sour cream, and pickled baby onions. A glass of white wine and you’ve got it made.
|2 pounds thin white-fleshed fish fillets (or 2 pounds butterfly-slit smelt with skin left on and tail snipped) |
1 or 2 jars of gherkin pickles
4 cups vinegar
1 cup dry white wine
¼ cup salt
1 cup sugar
4 Tbsp. pickling spice
5 dried chili peppers (if you like it hot)
3 medium onions, thinly sliced
Pat the fillets with paper towels to remove moisture. Lay a gherkin on the tail end of fillet or smelt, roll up tightly and fasten with a toothpick. Proceed until all pieces of fish are wrapped around a pickle.
In a pot, combine all the ingredients except the fish and bring to a boil. Reduce the heat and simmer 10 minutes.
Gently ease fish into the brine. Bring back to a boil. Reduce heat and poach 8 minutes.
Remove from heat and cool. Pour into crock or ladle into jars and cover or seal. Refrigerate for at least 3 days before serving in order for flavors to draw.
Serve rollmops with crusty bread sticks for a hearty snack.
Old-fashioned pickled salmon: Here’s a wonderful, updated recipe for pickled salmon. You can process fresh catch or frozen buys.
If the fish is fresh, freeze 48 hours before processing. If frozen, you’re ready to roll. Cut into two-inch pieces. Place the fish in large glass bowl and set aside. In medium mixing bowl, combine the salt and cider vinegar and stir until the salt is dissolved. Pour over the fish. Refrigerate for eight days, stirring every day.
Drain and discard the brine. Rinse the fish in cold water to remove excess salt. Cover with cold water and put in fridge for three hours.
In a large pan, combine the white vinegar, sugar, spices, and lemon. Heat until the sugar is dissolved. Don’t boil. Cool then add the wine.
Drain fish and discard the soaking water. Pack fish into crock or jars, layering with the onion. Pour the pickling liquid over the fish. Seal the jars and store in the fridge. Let set for at least a week before serving. This saves up to one month under refrigeration. Makes about 4 quarts.
Note: In the olden days grandmother “put down” salmon and other fish in a crock without the use of a refrigerator and it sat in the cellar under brine for many months on end. However, home preservers today are strongly advised not to do it in the way of the olden days as spoilage could occur if cellar temperatures are not kept constant.
carrot 1 large
lemon juice of ½
white-wine vinegar 1 tbsp
pickled sushi ginger 10g
dill a small bunch
herrings 500g, raw, pin boned
bay leaves 2
rye bread toasted, to serve
Coarsely grate the carrot to give 3 heaped tablespoons and put in a mixing bowl with the lemon juice and the vinegar. Tear or cut the pickled ginger into small pieces and add to the carrot, together with a tablespoon of juice from the packet. Finely chop the dill and stir in with a little salt and black pepper.
Lay the herring fillets in a baking dish or roasting tin, add the butter, a bay leaf or two, and bake for half an hour or so, until soft and tender cooked. Let the fish cool a little then, using a couple of forks, pull the fish from its skin.
Fold the fish and the butter from the baking tin into the grated carrot, taking great care not to over-mix. Check the seasoning – it should be buttery but fresh and crisp. Serve with hot rye toast.
A rollmop is a fish hors d’oeuvre made by rolling a pickled herring filet around another pickled food item, such as pickled onion, pickled cucumber or sauerkraut.
It is then covered and preserved with spiced vinegar. They can be packed for sale in bottles, or in larger tubs for sale at deli counters.
To make a rollmop, a herring filet (skin on or off) is laid out, spread with mustard, and sometimes sprinkled with a few capers. It is then rolled tightly around a pickled cucumber, onion, etc. It may be held together with a toothpick.
A spiced pickling solution is poured over, and it is allow to marinate for several days before using. Spices might include juniper berries and allspice berries, whole cloves and peppercorns, and bay leaf.
You leave it rolled up to eat it. Each will have about three bites in it. It is usually eaten with fingers.
Rollmops are made by the Swedes and the Danes, as well as the Germans and the Dutch.
In Berlin, they are made with Bismarck herring filets.
Roll mop herrings recipe - Recipes
Herring have a long historical connection with the North East of England. Originally the small scale exploitation of an abundant local resource, fishing grew to become a thriving industry all down the east coast during the last century, with whole families in the coastal community relying on Herring for their livelihood. Too much of a good thing eventually saw the fish run out and the industry decline but these versatile, if unfashionable, fish are still caught in the North Sea today.
The herring are in season over the summer in the North East and cost next to nothing. These little fellas were 50p each from the Grainger Market. I bought them to go into Mr. Smokerson, home smoked herring sounded delicious, even though the guys at Craster are pretty good at it I fancied a go. That was until I found out it took 5 days. And even by my standards taking 5 days off work to sit and smoke some fish seemed a bit excessive.
The herring season begins in June in Scotland and works its way down the North East coast over the summer months towards Lowestoft, coming to an end in November. Amble, Cullercoats and North Shields were our main local fishing harbours for herring back in the day. Amble harbour was built in 1830 and was famous for its fishing cobels, which were out in force to catch the 'silver darlings' as the herring became known.
My great grandfather used to have two cobels in Amble harbour they were beautiful boats, each being built specifically for its user. Boats fished with seven or eight lines, about 200 metres long, with 500 to 1,000 hooks on each, baited with mussels. Baiting the lines was a very timely task usually left to the women, old men and children at home with children often being absent from school during the herring season. A harbour in Lowestoft once recorded a catch of 60 million herring in one day, so you can see why they were an important visitor.
The rollmop, essentially a pickled herring, has been a staple in Northern Europe since Medieval times, probably being more popular in the Baltic areas of Northern Europe than over here. I have always enjoyed them so decided to give them a go. I went with a Hugh Fearnley-Whittingstall recipe for my first attempt, a cider vinegar and orange pickle. The flavour is really deep and rich compared to other roll mop I have had, spiced and orangey, but fresh and sharp with sweet soft fish.
To start you need to take the fillets off each of the fish as carefully as you can, I'm not the neatest at this yet but am getting better. Then remove any bones left in the fillets, running your fingers along them to feel where they are and pulling them out with some little pliers or tweezers. Dry each of the fillets with kitchen roll and then place them into a plastic Tupperware type container. Dissolve 60g of salt into 500ml of cold water and pour this brine over the herring fillets, then leave for 2 to 3 hours.
To make the pickling mixture add 500ml of cider vinegar, 250ml of cider, 12 allspice berries, 12 black peppercorns, 6 bay leaves, 1 tablespoon of brown sugar, 1 teaspoon of mustard seeds, the zest of an orange peeled in wide strips and a thinly sliced small onion. I also added a pinch of general pickling spices. Bring this all to the boil and simmer for a few minutes, then leave to cool.
When the fillets are ready to come out of the brine dry them carefully with kitchen roll. You will need a large kilner jar or something similar that seals tightly. Roll up each of the fillets, skin side out, from tail to head and pack them into your container tightly so they stay rolled. Then pour over the pickling marinade, make sure you have orange and spices in the jar with the fish and liquid, then seal the jar. Store them in the fridge for at least 3 days before eating, they will keep for about a month, and are best between 5 and 10 days. The longer you leave them the softer the fish becomes and the more pickled they will taste.
Pickled fish doesn’t immediately set everyone's taste buds tingling, but these are really fresh and delicious, sharp vinegar with rich orange and spices and the fish tastes fresh, soft and delicious. Hugh recommends serving with some brown bread and sour cream they have been a treat to have in the fridge over the past few weeks. I will definitely be making more, trying different pickling combinations as I go. I have come across recipes using mace, white wine vinegar, dill, cloves, fennel. I had best get back to the Grainger Market before the season ends.
Swedish Mustard Herring
Lamb and hot cross buns might be the Easter food of Anglo countries, but in Sweden, it’s all about sill, pickled herring. Herring is one of those typical Swedish dishes that you’ll always find on the table at big holidays like Christmas, Midsummer, and Easter. Normally served along with potatoes and at least a few shots of Aquavit, you can be sure that if sill is on the table you’re in for a good meal.
This version of herring doesn’t suit all tastebuds, but if you like the pickled taste of fish, you can play around with different sauces to add a new spin to your sill. Johanna Kindvall’s simple recipe for Mustard Herring gives the herring an extra dimension, and a beautiful color, perfect for the Easter table. Serve with Aquavit of course.
by Johanna Kindvall
the cure (if using already cured herring skip this part)
about 1 lb filets of fresh herring*
½ cup white vinegar (6%)**
2/3 cup water
2 tablespoon sugar
2 tablespoon salt
Rinse the herring in cold water. If you like you can skin the herring but I normally do that after the cure as it gets off easier then. Mix the white vinegar together with the salt and the sugar. When the sugar and salt are totally dissolved in the liquid add the water. Place the herring in a bowl and pour the vinegar mixture over. Set aside in the fridge for about 24 hours. Stir in between to make sure that all fillets gets properly cured. Its done when all fillets have become white in color.
Let the fillets drain properly in a strainer while you prepare the sauce. Remove the skin with your fingers or use a knife to peel it off. Cut the fillets with a scissor into bite size pieces.
about one lb cured herring(or get simple herring in vinegar)
3 tablespoons sweet mustard
one tablespoon dijon mustard
one tablespoon brown sugar
one teaspoon sherry vinegar (apple cider vinegar works as well)
50 ml neutral vegetable oil (such as rapeseed oil or sunflower oil)
½ cup dill
Mix together mustard, sherry vinegar and sugar. Add carefully the olive oil drop by drop while stirring. Chop the shallot and dill finely and add it to the sauce. Season with salt and freshly milled black pepper. Place the herring pieces into the sauce and stir carefully around so the sauce gets around the fish evenly. Let the fish rest for a couple of hours, preferably 24 hours but I can never wait that long. Before serving chop the chives into 1/4” pieces and sprinkle on top. Serve the herring with new potatoes or just on dark rye bread with sliced boiled eggs. Enjoy!
* It’s not impossible to fillet the fish yourself but you need some practice. This is one way: Cut off the head and tail. Open up the stomach with a small knife (or even your fingers) to take out the innards. Make it as clean as possible. Now comes the tricky part where you use your thumbs to loosen the backbones by pressing your thumb under it. When it starts to loosen grab the top of the backbone and pull it off. You now have both fillets connected together. Remove the fins with a scissor and rinse the fillet in cold water. You will get a hang of it after some practice. If you think this is too messy, just ask your fishmonger to do it for you.
Thread: Your fish w/mayo recipes, please
one ubiquitous local style fish w/mayo recipe is:
on a cleaned, de-pin-boned, lightly peppered/salted salmon filet, spread a generous amount of mayo. sprinkle with finely chopped portuguese sausage. broil to desired doneness.
then there is seafood dynamite, for which many versions abound. here's one.
superbia (pride), avaritia (greed), luxuria (lust), invidia (envy), gula (gluttony), ira (wrath) & acedia (sloth)--the seven deadly sins.
"when you wake up in the morning, tell yourself: the people i deal with today will be meddling, ungrateful, arrogant, dishonest, jealous, and surly. "--meditations, marcus aurelius (make sure you read the rest of the passage, ya lazy wankers!)
nothing humiliates like the truth.--me, in conversation w/mixedplatebroker re 3rd party, 2009-11-11, 1213