Text 10603, 63 rader
Skriven 2007-01-16 10:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badmaaaaaan 898
=======================
 -> I don't love 'em. There was once a mighty cute girl from
 -> Dallas who was interested in me ... luckily for me, I was
 -> just getting interested in Carol at the time; otherwise
 -> who knows what would have happened.
 RH> You'd be sitting there wearing a Cowboys sweatshirt and swilling a
 RH> Coors.  Should I duck now?

The girl was in fact a major alcoholic, which was perhaps
why she found me attractive - have you ever seen the
Tuborg ad that speaks to this phenomenon?
 
 -> Sounds like. Although with the annoying and modestly dangerous
 -> Mariners crowd, it seems he does a fairly good job, having
 -> been named MVP at the end of his rookie season.
 RH> Baseball crowds, unlike the players, tend to be better behaved.  Maybe
 RH> he's just old enough that he escapes being a target?

I don't know that even baseball fans are that chivalrous.
 
 -> I have it on good authority that this is a tasty and
 -> estimable beverage, only mildly toxic, erm, intoxicating.
 RH> If you have a liver like old leather, maybe.  Three ounces of the hard
 RH> stuff would have me under the table.

You've said that before. Good for you.

Rose Dosti's parsley-wheat salad
cat: middle east, vegetable
serves: 12, may be halved or doubled

2 c fine to medium bulgur
water to cover
3 c parsley, minced
2 Tb dried mint, crushed OR 1/4 c fresh mint, minced
1 ts dried dill, crushed OR 1 T fresh dill, minced
1 c scallions, chopped, including green parts (no roots)
4 tomatoes, diced
1 cucumber, peeled and diced
1 c olive oil
1 c lemon juice
salt & pepper to taste
romaine lettuce leaves for base
Greek olives for garnish
tomato wedges for garnish
mint sprigs for garnish

aka Taboulleh, Tabouli, Tabboulie, etc.

** Note: Make at least 8 hours before serving **

Cover bulgur with water in a bowl large enough to allow for expansion.
Let stand 1 hr or until doubled. Drain and squeeze dry.

Add next 6 ingredients and mix well. Add oil, lemon juice, salt, and
pepper. Mix again. Refrigerate at least 8 hr.

To serve: line a salad bowl with romaine leaves. Pile taboulleh in the
center. Garnish with garnishes. You may want to supply cruets of oil
and lemon juice for people to adjust the seasoning to their taste.

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