Email read receipts.
I occasionally use read receipts.
It’s an incredibly simple way to make certain that your email has reached it’s intended recipient.
If they allow the receipt to be returned, that is.
If not, you’re still in limbo.
I know the value.
Why do I feel as if people are insulting my manners, disparaging my character, when they request a read receipt from me?
Why do I feel hurt that they have no faith in my innate consideration of others, to promptly reply?
Even though we both no there is a very good chance that I won’t?
Why do I always hesitate before answering yes (or no, shame on me) to the ‘Allow read receipt’ question?
Read receipts do serve an excellent purpose; perfect for things like blog events, when the sender just needs to know that the email was delivered but doesn’t require a response.
So, why am I equally irritated when I get a request for one….
And the one I requested isn’t returned?
You say I can’t have it both ways? Why not?
I’m trying to find some balance.
I had the same problem when Caller ID was first introduced. I wanted to know who was calling me but I didn’t want to identify myself to the people I was calling.
Now, when I’m in the US, it’s even more irritating. People I call won’t answer the phone because they don’t recognize the ID, or they have unfamiliar ID’s blocked.
At least, that’s what I think is happening…..
So, if you haven’t heard from me in awhile, I place the blame squarely between read receipts and caller ID.
That’s my story and I sticking to it!
How do you all feel about email read receipts? Both the requesting and the responding?
More importantly, how do you feel about stuffing vegetables?
I could hardly let the prolific green devils slide into winter oblivion without stuffing them now, could I?
I know I said no more zucchini recipes, but this isn’t a zucchini recipe.
It’s a pasta recipe!
Don’t you know anything?
I can’t submit a zucchini recipe to Presto Pasta Nights!
Ruth, the founder and author of Once Upon a Feast would not be happy with me if I tried that!
Psychgrad, of Equal Opportunity Kitchen is the host this week. Be sure to visit her blog on Friday for all the wonderful pastas!
Zucchini (Courgette) Stuffed with Orzo and Feta, serves 2
2 zucchini or summer squash (courgette), 9″ each (22cm)
6oz (180gr) ground beef, turkey, sausage,
15oz (450gr) chopped tomatoes
2 cloves garlic
1 tbs olive oil
1/2 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/3 cup orzo
1/4 cup beef stock
1/4 cup red wine
3oz (90gr) feta
1.5oz (45gr) Greek or other olives
Cut the stem and root end off of the zucchini, then slice in half the long way. With a spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ (.6cm) at either end to hold in the filling. Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes. Remove and keep covered until ready to fill.
While zucchini bakes: Chop onion. Mince garlic. Heat olive oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly. Add onion and garlic, sauté until tender, about 5 minutes. Add ground meat to skillet and cook, breaking it up as it browns. Add tomatoes, herbs, stock, wine and pasta, stir well, reduce heat to medium and simmer 10 – 15 minutes, until pasta is done. Stir often or pasta will stick. You may need to add more liquid if sauce starts getting too thick before pasta is done. Add water, 1 tbs at a time.
Cut feta into small cubes or crumble. Slice olives in half. When the pasta is done and sauce is thick stir in the feta and olives. Spoon filling into the zucchini. Any filling that doesn’t fit, just keep warm and serve on the side. Cover zucchini with foil and bake for 10 minutes. Remove foil and bake 5 minutes longer.
I’m sending her this with a read receipt request (she chuckles, wickedly)