Text 14121, 67 rader
Skriven 2007-04-17 09:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: bad info 380
====================
 -> Judging from what I read on the sports pages, not having more
 -> than an 8th grade equivalent has also become tradition.
 RH> I thought getting passed along through high school and college and
 RH> functioning at an 8th grade level was the tradition....

Indeed. If one ends up at the 10th grade level, say, one could
write the editorial page.

 RH> No wonder I don't go to classical events.  I do try to be tactful, but
 RH> as often as not fail miserably. 

And when you hear a wretched folkie, or encounter a wretched
folkie audience, what do you do? There's room for tact there,
too, no?

 -> it's fun to live dangerously. Anyhow, the girl in question
 -> claims that whenever I wear anything that doesn't look horrid
 -> on me, she bought it.
 RH> She's probably right!  My father depended on my mother to pick out all
 RH> of his clothes - for good reason.  You're barely better than he was.

Uhhh, thanks ... I think.

Rice and vegetable stuffed tomatoes and cucumber
cat: starter
servings: 4

100 g new crop Thai rice
- Taureau Aile ("winged bull") brand
1 cucumber
4 cocktail tomatoes
2 Tb olive oil
1 Tb lemon juice
100 g fresh baby fava beans
100 g fresh baby peas
2 sm new carrots
fines herbes for garnish
salt

Tomates et concombres farcis au riz Thai Primeur
et aux legumes de printemps

Boil the rice gently, uncovered, in a large quantity of
salted water for 10 min.

Meanwhile, cut the cucumber into four sections and
hollow out. Cut a lid in each tomato and empty the
interior with a small spoon.

Clean and peel the carrots; cut into fine strips. Cook
them with the pulses for 3 min in boiling salted water;
drain. Carefully remove the skin of the fava beans.

Drain the rice and divide into halves. Mix one half
with the pulses and the other with the carrots. Season
with the oil, lemon juicem and salt. Let everything
come to room temperature. Fill the tomatoes and
cucumber pieces with the preparation and garnish with
herb leaves.

Le bon accord : un bandol (blanc, Provence)
Source : www.rizprimeur.com


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