Text 15637, 114 rader
Skriven 2007-05-18 21:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Oh THAT wine! 528
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 HN> I KNEW I could count on you to remember the details, and now that you
 HN> have  refreshed my memory I remember it too! Thanks! It was indeed
 HN> Puget Park  right down on the waterfront but well hidden from the
 HN> hustle and bustle of  the "main drag" as it were! 

I have some vivid memories of that party.

=

 HN> The parents could be stone bigots...but as
 HN> soon as the kids were  out of sight they joined all the rest of us and
 HN> just got along.  

Isn't that grand? Now if we can get people to stay kids,
the world will be a better place.

 HN> I was a voracious reader and devoured almost anything that was in
 HN> print.

I was when I was in the mood. Went through books obsessively,
and when I started a book, it wouldn't be interrupted.

In 5th grade, the teacher, Mrs. Gallegos, had this scheme
that both encouraged reading and made grading easy. For your
reading grade, you just read books, which she would rate on
a scale of 1 to 4, with the likes of Pat the Bunny getting
one credit, and anything from A Wrinkle in Time to A Tale
of Two Cities getting 4 (I recall Nancy Drew books, of which
I read one, being worth 3). Based on this, you made your own
grade according to the following scale:
40+ = A
30-39 = B
20-29 = C
10-19 = D
under 10 = E.

Okay. I read the one Nancy Drew and then embarked on the
Complete Sherlock Holmes; the two books were all I read all
semester, and even though I was terrified of getting an E,
I persisted. The teacher, at the end of the allotted time,
asked me what I'd read, and I said I read two books.
Consternation among the class, but the wise Mrs. Gallegos
asked what they were. On hearing that the one was along the
lines of Nancy Drew meets the Wolf Man, she made a bit of a
face, and there were giggles plenty, but when I named the
Sherlock Holmes, she got this enigmatic look that said, oh,
I can get him out of this one. She actually right then and
there told me that I would receive 36 points for it, and
my semester total, 39, would be enough for a B+, assuming
I didn't want to read the Cat in the Hat really quick to
round things up to an A, which I declined. Ronny Gravitz
protested that it was unfair and that I should have gotten
an E, or at least a D, and Mrs. Gallegos told me to bring
the volume the next day to show that it was worth that
number of points. It was a heavy haul taking it on the mile
walk to school, but it was worth a B+ and the respect of
the class. What interests me most in retrospect was that
Mrs. Gallegos knew right off that the compilation was in
fact of nine books, to wit A Study in Scarlet, The Sign of
Four, The Hound of the Baskervilles, The Valley of Fear,
and five volumes of short stories.

I wonder what she'd have done if I'd read just
Dorland's Medical Dictionary (which I did another time).

The next semester I didn't fool around, and I got something
like 150 points.

 HN> Thursday flea market in Downtown Chateauroux...a great place for stamp
 HN> collectors (which I was then) bibliogeeks (which I was then and still
 HN> am) and  all sorts of odds and ends! 

Never been to Chateauroux, though the train to Toulouse
goes through it (we get off at Brive, of course).

=

 -> Wilt onion and celery thoroughly in butter. Add milk,
 -> stock, and oyster liquor. Bring to the boil. Add
 -> oysters. Cook until oysters plump up. Season. Serve.
 HN> Nice and simple but I'd add a glug of sherry to it as well....adds a
 HN> bit of depth 

The funny thing is that I in fact did put a glug (maybe
an ounce) of Pale Dry in after the vegetables were wilted;
and I thought that there was too much flavor action in the
finished product, so I omitted it when typing the recipe.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Frozen Creamed Horseradish
 Categories: Spices/etc.
      Yield: 8 servings

      1 c  Heavy cream                         2 ts White vinegar
      4 tb Horseradish                       1/2 ts Black pepper

  Whip well-chilled cream with chilled beaters in chilled bowl. Fold in
  remaining ingredients.  Lightly oil a sheet of wax paper and roll
  horseradish mixture in the paper, making a cylinder about 1-1/2" in
  diameter.  Freeze horseradish cream.  To serve, unwrap and slice cylinder
  1/4" thick.  Use to garnish tomato, salmon, trout, ham, or veal. Keep
  frozen, removing slices as needed.

  From _Dining with Sherlock Holmes_.

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
  moderator at net/node 004/005

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