Text 21930, 83 rader
Skriven 2007-10-29 00:24:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: SUSHI  71028
========================
 -=> On 10-28-07  12:31,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about SUSHI  71028 <=-

 GJ> Today, replies to my messages pouring in from all directions!  I don't

   Great!

 GJ> know what the cause of the blockage was, although I have a conspiracy

   I have been told that it was on the chain after Brian, but before
   leaving OZ.   Something was causing the mail not to go out from one
   of the BBSes on that link, and once the SYSOP was informed, he found
   and fixed the problem.   I have no idea whether it was your inquiry
   to Brian that caused the fix, or my inquiry to Janis at the top of
   the chain on this side of the oceans.  BUT, the important thing is
   that it seems to be fixed.

   Don't hesitate to let me know if you suspect a problem in the future.

 DS> Now that's wierd:-}}   I hope that you did not get an unvoluntary
 DS> repeat of the two combined tastes.

 GJ> My digestive system has withstood much worse, but I shall not repeat
 GJ> that sardine experiment.

  :-}}  I expected such a reaction.   I like sardines and used to
  regularly have a tin of sardines as lunch -- but that combination
  seemed to be begging for gastric distress of one form or another:-}}
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Lentil Soup
 Categories: Low fat, Soup, Posted
      Yield: 4 Servings
 
      2 md Onions
      2    Stalks celery, chopped
      2 lg Carrots, chopped
      2 c  Dried lentils
      8 c  Water
      1 tb Tomato paste in
      1 c  Water
      1    Bay leaf
      2 ts Salt
      4 c  Swiss chard or other green
      1 c  Sm. whole-wheat shells
      3 tb Lemon juice
           Thai chili paste (or
           Tabasco)
 
  And now, the recipe, Greek Lentil Soup, a modification of a recipe in
  the Goldbecks' natural foods cookbook:
  
  Heat 1/4 - 1/2 c. of water in a 5-qt. pot and saute onion about 3 min.
  until limp.  Add celery, carrots, liquid, and bay leaf.  Bring to a
  boil, cover, and simmer on low heat about 45 minutes until lentils
  are tender.
  
  Add salt, greens (I've made this with both swiss chard and collard
  greens and much prefer it with the collards), and shells, cover, and
  cook 15 min. or until shells are tender.  If soup appears to be too
  dry at this time, add more liquid.  (This should be a thick, stewlike
  soup, but, if heat is too high, there may be too much evaporation.)
  
  When fully cooked, stir in lemon juice to taste.  Chili paste or hot
  sauce may also be added to the pot at this time, or may be added to
  each person's bowl, to taste, at the table.  I prefer to serve it the
  second way, so that I can make my own as hot as I like with no
  compunction! Enjoy!
  
  Date:    Mon, 04 Apr 94 10:00:21 CDT
  From:    "Hayes Theiling Dorton, MPL Corporation"
  <hayes@mplvax.mpl.com>
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:52:13, 28 Oct 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)