Text 2308, 87 rader
Skriven 2006-06-19 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: things 842
==================
 ML> Maybe Carol B. can figure it out, although she's been good
 ML> about not loading up on foreign soap when we've been traveling.
 CS> I do get some, but not loads of it.  Just enough to use as lavishly as
 CS> i want  for myself.  Don has to be careful as he tends to mild skin
 CS> contact allergies  with some types.

Awful as my nose allergies are, my skin doesn't bother me
very much that way, and for that I'm thankful. I used to
be able to wade through poison ivy without any effect (but
am not sure I'd try it willingly now in my middle age).

 ML> Carol's soaps are that way. I prefer ones that are actively drying,
 ML> but that's because I have oily skin and am (Carol would say) a bit
 ML> of a philistine.
 CS> I'd like Carol's soaps then!  I've been curious about trying to make
 CS> some one  day but havent yet.

She tells me that my skin isn't that oily after all (but
I still think it is).

=

 ML> of the disadvantage of not knowing more than about ten words of
 ML> Japanese but looking as though I ought to know quite a bit more.
 CS> Grin, quazi-Asian/Japanese?  Enough to cause them confusion?

Worse. As I have a good ear for sound, my pronunciation can
be really good, to the point that people think I can actually
speak the language. But then when I exhibit the limitations of
vocabulary and grammar, they come to the conclusion that I'm
simpleminded after all.

 CS> Was it Abhraham Lincoln who dreamed we would one day all be one big
 CS> dusky  race?Or was it that other fellow, Thomas Jefferson?

I dunno, but I endorse that viewpoint.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Penne Bolognese Alla Addis Ababa
 Categories: Italian, Ethiopian, Fusion, Pasta, Lamb
      Yield: 4 Servings

      1 lb Ground beef
      1 lb Ground lamb
      1 tb Olive oil
      1 tb Butter
      1 lg Onion; chopped
      3 cl Garlic
    1/2    Green pepper; diced
      1    Rib of celery; chopped
    1/2 c  Italian Red wine
     16 oz Can whole tomatoes w/juice
      4 sm Hot dried red peppers;
           -crushed or
      1 ts Berbere paste
    1/2 ts Oregano
           Salt and pepper to taste
      1 lb Penne pasta
           Grated Parmesan cheese

  "This is one of my favorite pasta meals. It's easy and you can play
  around with it by adding different ingredients.  Sometimes when I
  know I won't be around all day (like driving a long shift) I make it
  in a crock pot and let it cook all day."

  Try using all chopped lamb for a stronger flavor.

  In a large deep pan, brown the ground beef and lamb, drain fat and
  reserve meat for later.  In the same pan, saute onion, garlic, green
  pepper and celery in the olive oil and butter until the onions are
  translucent. Deglaze the pan with wine and reduce by half. Puree the
  whole tomatoes and add them to the pan along with the reserved meat,
  hot peppers and oregano. Simmer for about 1 1/2 hours. (If the sauce
  become too dry add a little water).

  In a big pot of salted boiling water, cook pasta al dente. Serve
  sauce over pasta with grated cheese.

  Recipe by: Denre, Car #17, City Cabs, Yellowknife Transcribed by: Jim
  Weller

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)