Text 17942, 144 rader
Skriven 2007-07-13 09:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AARP
============
On 07-10-07 GLEN JAMIESON Scribbled to HAP NEWSOM about SUNSET  70710

GJ>I wonder how many Echo people have passed on into AARP membership,
GJ>but not publicly admitted it.  I have several copies of my 50 plus
GJ>magazine still in their wrappers, waiting to be read; perhaps I shall
GJ>save them for reading on aircraft, and then leave them for others.

I have been a member for some time. Mostly for the discounts. What I 
don't like is that AARP peddles my address and I get bombarded by Snail 
Mail Spam (we used to call that junque mail).

I get adverts from casket companies, life insurance schemes (expensive) 
auto insurance for seniors (even more expensive), Medicare supplement 
schemes, etc. etc. etc.

The only thing I have from AARP of all the "deals" that they have is 
their Medicare Part D (prescription drugs) coverage - and that was 
recommended to me from the local Senior Centre ... where the nice lady 
also signed me up (after looking at my tax return) to have the State of 
Illinois pick up the premiums (not an inconsiderable amount) and issue 
me a card that covers the co-pay amounts.  Sweet.

I have already pre-paid for the disposal of my corpse when I do snuff 
it. And filed my wills - living and post mortem with my sibs and with my 
best friend. Basic provisions are to render the flesh down for the lard, 
put the ashes in the least expensive container to be found and scatter 
them wherever they think appropriate. Then pick over my plunder for 
anything they want, sell the rest and spend the money on a huge party 
until the money runs out. Only proviso in that is a brass band to play 
"Oh! Didn't He Ramble?"   Bv)=

I want them to celebrate my life - not mourn my death.

Before this gets any more maudlin ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sponge Cake With Fresh Strawberry-Rhubarb Compote
 Categories: Cakes, Desserts, Fruit
      Yield: 11 servings
 
    3/4 c  + 2 tablespoons (5 ounces)
           - potato starch
    1/4 ts Salt
      7 lg Eggs
  1 1/4 c  Sugar
      1 tb Fresh orange juice
      1 tb Fresh lemon juice
      1 ts Pure vanilla
    1/4 ts Pure almond extract
      2 tb Fine grated orange zest
      1 tb Fine grated lemon zest
           Fresh Strawberry-Rhubarb
           - Compote (separate recipe)
 
  "This particular recipe has been in my baking repertoire for more than
  20 years," says Chronicle columnist Flo Braker. "Like welcome
  relatives who return to the Passover table year in and year out, this
  dessert appears annually in my household in one form or another;
  coffee replaced the citrus one year, ground nuts added a distinctive
  taste and texture the next. Today's version offers bright notes of
  lemon and orange, rounded out with vanilla and almond extracts. A
  vibrant red strawberry-rhubarb compote accompanying each serving
  completes the effect, heralding a fresh new season with many good
  things to come."
  
  Place a rack in the middle of the oven and preheat oven to 350
  degrees. Set nearby an ungreased 10 x 3-inch round tube pan,
  preferably with a removable bottom. Place a long-necked bottle or a
  large metal funnel nearby for inverting the baked cake.
  
  Sift the potato starch and salt onto a piece of waxed paper; set
  aside. Separate the eggs, placing the whites in the bowl of a stand
  mixer and the yolks in a deep 1 1/2-quart bowl; set the bowl of egg
  whites aside.
  
  Using a hand-held electric mixer, whip the yolks on medium speed until
  thick and fluffy, about 2 minutes. Gradually add 1/2 cup, plus 2
  tablespoons of the sugar and continue whipping until the yolks are
  thick and pale yellow in color, about 2 minutes. Reduce to medium-low
  speed, add the orange and lemon juice, vanilla and almond extracts
  and whip for another minute.
  
  Carefully fold in the potato starch until no white shows and the
  mixture is smooth. Toward the end, fold in the citrus zests.
  
  Attach the whisk attachment to the stand mixer and beat the egg whites
  on medium speed until the whites form soft peaks. Increase the speed
  to medium-high while gradually adding the remaining sugar until thick,
  shiny white peaks form that are stiff yet moist and bend softly on
  top. Fold about 1 cup of the whites into the yolk mixture. Now fold
  the mixture carefully into the whipped whites. Don't overmix. Gently
  pour the batter into the ungreased pan and smooth the surface.
  
  Bake 50-60 minutes. When done, the cake should be golden-colored on
  top and feel spongy, springing back slightly upon being lightly
  touched. A round wooden toothpick inserted in the center should come
  out free of cake. If in doubt, baking 5 minutes longer won't harm the
  cake.
  
  Remove the pan from the oven, and immediately turn it upside down over
  the long-necked bottle or funnel, inserted through the tube. It's fine
  if the pan tilts slightly. Let cake hang until completely cool, about
  2 hours; then turn the pan right side up, and place it on the counter.
  Though the cake is cool to the touch, let it sit for at least 1 hour
  longer to cool the inside completely.
  
  To remove the cake from the pan and maintain its shape perfectly,
  carefully slip a thin, flexible metal spatula down the side of the
  pan. Slowly trace around the perimeter to release the cake. When the
  sides are free, push up on the removable bottom of the pan to remove
  the cake. Tilt the cake and gently tap the bottom of the pan against
  the counter to loosen the cake, rotating as you do so, until the cake
  appears free. Cover the cake with a plate, invert the cake, and
  gently remove the bottom tube part of the pan. Cool completely.
  
  To serve: Slice with a serrated knife, using a sawing action. Spoon
  the rhubarb-strawberry sauce alongside each slice.
  
  Serves 10-12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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