Text 18023, 76 rader
Skriven 2007-07-15 23:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: 840 various foods
=========================
 SD> I have been told by several people that I have a bit of a twang in my
 SD> voice, although I can't tell.  But I show my history in two ways: I
 SD> have a habit of saying "y'all" and "all y'all"

When I lived in Texas, I don't think I ever heard anyone say
"all y'all." The singularity or pluralness of the "y'all"
was always deemed to be clear from context.

 SD> When I'm really tired, it will show up more often than not. 

I speak with a pretty neutral accent (comes from having grown up
listening to Huntley and Brinkley and Walter Cronkite) but with a
touch of a slur, which I've had since early days - you know, some
people have lazy eye, I have sort of lazy tongue, as if the organ
knows what it's supposed to be used for, and it ain't talking!
And when I'm really tired, I can hardly talk at all.

 SD> That looks really good; doubly so since I love asparagus! :)

 -=> Sean Dennis said to Dave Drum <=-

 DD> I could check the efficacy of the product with my glucose meter -
 SD> Man, I haven't checked my glucose level in weeks.  *sigh*  I keep
 SD> forgetting to do that.

You are extremely naughty. My father couldn't be bothered, and
then when he started being bedridden, my brother couldn't be
bothered, and now he's on lots of insulin and has neuropathy of
the feet and hands. Don't let this catch up with you! You have
plenty of time to get realigned to the straight and narrow,
please do so.

 SD> There's the
 SD> pool, yes, but I should learn how to swim first. <G>
 
If it's a normal pool with a shallow end and a deep end, you
can probably teach yourself (make sure there's someone around
who can help you if you start to go in too deep too soon - or
at least a life preserver or float handy). I'm not really
"into" the water, but I do enjoy it in social situations or
really hot weather.

Asparagus tart
cat: pastry, main, lunch
servings: 8

9 in pie crust, room temp
1/2 lb md asparagus, trimmed
salted water
3 lg eggs
1 c milk
2 Tb melted butter
salt
1/2 c grated Parmesan

Oven at 400F.

Roll crust to 1/8" thickness and lay in tart pan. Trim
off overhang. Cover with foil and fill with dried beans
or pie weights. Bake 7 min. Remove foil and beans. Bake
5 more min. Remove from oven and reduce oven temp to 350F.
Parcook asparagus in boiling salted water for 4 min. Drain
and rinse under cold water. Drain again. Pat dry.

Arrange asparagus in tart shell, trimming as necessary.
Beat remaining ingredients together and pour over.

Set tart on a baking sheet and bake 45 min or until eggs
are set. Cool on a rack for 10 min before serving warm
or at room temp.

Ebony magazine, 6-2006

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