Text 15867, 119 rader
Skriven 2007-05-23 08:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: memory things 559
=========================
 -> 4. I don't know, but I'll find something. I will also
 -> be quite voluble in trashtalking Zone Alarm for the
 -> foreseeable future.
 HN> Have at it, and enjoy yourself while your at it.

No problem, I'll relish every moment!

 ->  HN> along with "find fried gizzards and livers" and "have a beer"
 -> "A" beer?
 HN> Shh Carol may be watching (grin)!!

She's seen me drink more than one beer at a sitting.
Sometimes she'll actually offer to go to the fridge and
pick up a refill for me. I have it good, I really do.

 -> Some great players got their start there - Skip Lockwood, Marty
 -> Pattin, Mike Marshall. And the team lasted, what, 1 season plus?
 HN> One season. 1969....and Lou Pinella was a member of that team

Hum. In my imperfect memory (see post above to Fordinski) I
seemed to recall that Danny Ainge was there, but in fact he
played for the Brewers (I was never an expert on those
expansion teams and who went where when how and why). Did
he ever have a Seattle connection at all, I wonder.

 HN> And BOY do I have a
 HN> story for  you about yesterday's ball game! It will have to wait till
 HN> your next visit  however so remember to remind me!

Hoo, what a teaser that is. As this is a family echo, I bet
your adventure had something to do with busting patrons for
excessively adult behavior.

=

 HN> When someone reminds me I can "unfile" my memories as well (grin)...I
 HN> just  don't seem to have a very good dewey decimal system in me noggin!

Lately I take notes, as:

ara jan 5 orange, legs prop something??? almond x raw fire belly
Spanish bitter after long alm f ba $15?

This translates to:

Ara Jan Armenian Brandy, 5 years old. On opening a
powerful odor of something not too savory, dry cleaning
fluid or the like. Golden orange color, clear, good
legs. Aroma of rubbing alcohol and almond extract, rather
like the cheapest imaginable blended whiskey. A small
sip and swirl brought out some vanilla-oakiness, but 
on the whole the taste is like raw alcohol. A big glug
caused real pain in the innards, which a good booze,
even overproof, won't do. A bit bitter (grape stems?)
in the long almondy finish. My uncle George used to
drink cheap Spanish brandy which was somewhat like this.
It cost $14.99 when I picked it up; not sure I would
buy it again.

= =

 HN> Of course, Chateauroux does not hold any special place in your
 HN> memories, for  me it would be the main stop! (grin)

Someday we'll find a way to be on the train to Toulouse at
the same time, and you can rouse me at Chateauroux, and we
can see if the place lives up to your recollections.

 -> 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.
 HN> I don't think of it as "too much" rather as adding a bit of depth to a
 HN> taste that I already enjoy.
 
Chacun a et cetera et cetera et cetera!

Coeur a la Creme With Rhubarb Sauce
cat: dessert
servings: 6

1 lb whole-milk ricotta
3 Tb confectioners' sugar
1/2 ts vanilla extract
1 c heavy cream
3 lg egg whites
1 pn salt
4 c chopped rhubarb (about 8 stalks)
1/3 c sugar
1 clove
1/4 cinnamon stick

Line two 7"-wide ceramic heart-shaped molds (with holes)
or an 8" round, shallow sieve with 4 layers of cheesecloth
that have been rinsed in cold water and wrung out.

Using the back of a spoon, press the ricotta through a
fine sieve into a bowl. Stir in the confectioners' sugar
and vanilla. Whip the cream and fold it into the ricotta
mixture. Whip the egg whites with a pinch of salt until
stiff, then fold them into the ricotta as well.

Fill the lined mold or sieve with the ricotta mixture,
making sure you don't flatten or mush it. Fold the excess
cheesecloth over the ricotta. Place on a tray or in a bowl
and refrigerate overnight to drain.

The next day, combine the rhubarb, sugar, clove, and
cinnamon in a small saucepan. Cover and place over medium
heat. Simmer until the pieces are soft but still intact,
5 min. Let cool.

To serve, unmold the ricotta cream onto a platter and
pass it along with the rhubarb sauce.

Source: Betty Kramer via Narcisa Titman, in New York Times 5/13/07
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)