Text 18013, 87 rader
Skriven 2007-07-15 11:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: Quizno's
====================
On 06-23-07 FRED A Scribbled to DALE SHIPP about Re: Quizno's

FA>I hate those so called easy dropper tops.  As you said you end up
FA>with what ever is in the bottle on your plate. Not just a few drops
FA>but the whole mess.  I find them dang things more often these days.
FA>They are made for thin watery things not thick and chuncky salad
FA>dressings.  I got one on a bottle of blue cheese dressing and I took
FA>it completely off and poured the dressing into another container for
FA>easy dispensing.

FA>You just can't fight progress!!!!  <G>

Sure you can. If you don't, they win! If you do sometimes YOU win. Not 
real often - but sometimes. Enough to keep me tilting at them windmills, 
anyway. Even if I lose I take consolation in knowing that I give 'em 
some lumps and let 'em know I was NOT a happy camper.

It's like voting - if you don't vote you don't really have standing to 
bitch about the elected officials - because you didn't participate one 
way or the other in the process. If you don't fight back against 
outrages then you should just keep your head down, mumble "Yassuh, 
Bawss" and move out the way in a slow shuffle.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb, Strawberry & Hibiscus Fruit Soup
 Categories: Fruit, Soups, Flowers
      Yield: 5 servings
 
      1    Rhubarb stalk; strings
           - removed, thin sliced
           - crosswise *
      1 qt Water
      6 tb Sugar
      6    Bags rose hip-hibiscus tea
      1 pt Strawberries; hulled, thin
           - sliced
           Few drops of fresh lemon
           - juice
    1/4 ts Vanilla; to taste
 
  The idea of adding rhubarb to a soup of strawberries and hibiscus came
  to Roving Feast columnist Marlena Spieler at the luxe legendary Paris
  restaurant L'Arpege. "The scarlet, berry-studded liquid in the thin
  white china bowl was no more than a tisane, or herbal tea, of
  hibiscus, lightly sweetened and served with sliced strawberries and a
  dash of vanilla," says Spieler.
  
  Combine the rhubarb, water and sugar in a nonreactive saucepan over
  medium-high heat. Bring to a boil, then remove from heat and add the
  tea bags. Let steep until cooled to room temperature.
  
  Remove the tea bags from the rhubarb mixture and carefully squeeze
  them over the saucepan to extract all the flavorful liquid, taking
  care not to break the bags. Discard the bags. Add the strawberries,
  lemon juice and vanilla to the soup. Refrigerate until chilled, at
  least 2 hours.
  
  Serves 4-6
  
  * Note: Using a paring knife, remove the big strings going up and down
  the rhubarb stalk. This will result in a finer texture once the
  rhubarb is cooked.
  
  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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