Text 22298, 70 rader
Skriven 2007-11-04 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: local customs
=====================
-=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 GJ> that teacher would probably have a heart attack in Indonesia
 GJ> where most people eat with their (carefully washed) right hands.
 
 GJ> When first going to live in any new country, it is most important to
 GJ> learn local customs,  That way you earn respect - an important quality
 GJ> for a teacher to have.

 CS> Haha!  No, dont drink the fingerbowl but be sure it is one, not the
 CS> vinegar dip!

 GJ> True!  The fingerbowl usually has a slice of lemon, lime or kalamansi
 GJ> floating in it, while the dip has chilies and/or garlic.  :)

I am reminded of a story that made the rounds in Ottawa while I was
there. It seems the guest of honour from I forget which country at
an embassy dinner was handed a large bowl of olives and started to
eat them all rather than passing them around the table. The hostess
whispered to the server, who ran into the kitchen; the chef sent an
assistant to a deli and within minutes everyone was served a large
bowl of olives. And everyone ate all of them! Apparently the guy
never noticed the little flurry of activity made for his benefit.

Lot's of olives in this:

---------- Recipe via Meal-Master (tm) v8.06

      Title: Rocket and Broad Bean Salad with Rosemary Dressing
 Categories: Salads, Dressings
      Yield: 4

    150 g  Rocket leaves; baby
    200 g  Broadbeans; frozen/blanched
           -peeled
      1 c  Olives- green; pitted
      1 c  Olives- kalamata; pitted
    Parmesan; shaved
           ROSEMARY DRESSING:
  1 1/2 tb Olive oil
      2 ts Vinegar- red wine
      1    Garlic clove; crushed
      1 ts Rosemary leaves; chopped
    Sea salt
    Black pepper; cracked

  To make the rosemary dressing, place the oil, vinegar, garlic,
  rosemary, salt & pepper in a bowl & stir to combine. Set aside.

  Place the rocket, broadbeans, olives & dressing in a bowl & gently
  toss to coat. To with parmesan to serve.

  Broadbeans have a very short season so they're most commonly
  purchased frozen from supermarkets. For equally tasty variations
  try adding peas or green beans.

  From; COOKING WITH DONNA HAY, SUNDAY MAIL, 08 APRIL 2007
  Typed by; KEVIN JCJD SYMONS


MMMMM

Cheers

YK Jim


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