Text 13796, 105 rader
Skriven 2007-04-07 22:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: peter pan 326
=====================
 HN> We certainly wanted to make it work, would have been a fun time I'm
 HN> sure! On a side note I see from the papers that the Mariners have 
 HN> beaten the A's  two straight to start the season...I think they only
 HN> beat them twice all last  season! 

Zito didn't seem to be worth all that do-re-mi, but in his
absence the team doesn't seem half the team it used to be.

 HN> Weather has been very cooperative for us so far! Getting a bit cooler
 HN> today  and we are heading out from Santa Fe for ABQ again...I'll never
 HN> stay at the  Hilton in Santa Fe again...the place only  gets about a 3
 HN> out of ten, very  dissappointing as the staff is quite good...

I take it there were problems other than your lack of wi-fi signal
then. Too bad. How'd you find the place, Priceline?

 HN> Yesterday we went out and visited one of the nearby Pueblo's (San
 HN> Ildefonso) and I was quite disenchanted with it. 5 bux to enter, 10
 HN> for a  camera permit, and most of the area was marked "off limits"  on
 HN> the little  hand drawn map that was given. Wonderful pottery though.

Maybe Carol would have liked to see more of the pueblos, but I am
leery of them - just don't care for that commercial atmosphere.

 HN> Ah Chalone! I'll have to look for it I liked it quite a bit!
 HN> The other night I had another glass of pinot...this time Gruet a New
 HN> Mexican  winery (has a tasting room in ABQ so I might drop in), quite a
 HN> bit "thinner"  than the other two we've had...still nice  but not
 HN> nearly as good as the  previous ones.
 
Gruet is known, oddly, for its shampagne, which isn't bad - we
had it at the famous but perhaps undeservedly so Coyote Cafe.

 -=> Hap Newsom said to Lynn Sacerdote <=-
 -> Well, when it comes to brick-ramen, I love the chicken one best. Then the
 -> pork, then the beef ones. We usually have a lot of them in the house at
 one
 -> time, since I almost live off of them (and pizza bites.) But when I feel
 -> lazy and just want something to eat... Right. Now. Cup ramen's the way to
 -> go. But I agree about the sodium part. Lots of it, and I've been trying to
 -> watch what I eat lately. Prom's coming up.
 HN> The sodium is why I seldom used more than half the packet, we tend
 HN> towards  the low sodium end anyway so if I used the whole packet it's
 HN> just tooo salty  for my tastes.

When I do ramen, I toss the water (and the rancid fat floating
on it), and if not using the noodles as though they were spaghetti,
sprinkle on just a dusting, treating the packet as if it were 100%
salt (which is close enough).

 Prom.....mine was so far ago (40
 HN> years!!!) that I hardly  remember it....other than being embarrassed on
 HN> trying to figure out how to  pin on the danged corsage on a strapless
 HN> gown! (grin) Happily my date's  mother rescued me! Have fun at yours!

I was thinking, what an old man Hap is, but then, gulp, I realized
that mine was 38 or 39 years ago.

 -> HN> Very descriptive term vomitous...great usage and it really got the
 -> point across.
 -> I've been dying to use the term 'vomitous' for a while, and it's definitely
 -> the one word that sums this ramen up in all of its thick greyish-white
 -> glory.
 HN> Words is fun, use them often...amaze and amuse your friends, confound
 HN> and  confuse your enemies!

Vomitous is a great term. I thought maybe Daddy Sacerdote had
invented it, but one of the dictionaries claims that it was
in use since the '50s.

--mm
Harry's double gingersnaps
cat: cookies, holiday
yield: 5-6 doz

1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
4 c flour
2 ts soda
2 ts cinnamon
1 ts ground cloves
1 ts black pepper
4 ts ground ginger
sugar for rolling

Cream butter with sugar. Blend in eggs and
molasses. Sift dry ingredients together and
mix half with creamed mixture. Add remaining
half and mix by hand. Chill dough several
hours. Dough keeps in fridge, covered, for
1 week or may be frozen.

Break off walnut-size pieces of dough and
form into balls. Roll into sugar and place
on ungreased cookie sheets. Bake 15 min at
350F. Recipe may be halved or doubled.

Source: Harry Jacobson, Litchfield NH

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