Text 5770, 69 rader
Skriven 2006-09-22 17:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Turning Into Your Dad286
================================
 DS> I was able to successfully subjugate the MyFatherness within me.
 DS> It's still there, but beaten to a pulp and only whimpering
 DS> occasionally.  I shudder to think of how Lynn might have turned
 DS> out if I hadn't been able to do that.

One of the reasons I was not really enthusiastic about having
kids was that I wasn't sure I couldn't turn into a tyrant and
abuser. In retrospect, I probably wouldn't have been (but with
outbursts that might have been quite damaging), but in those
days it didn't seem worth the risk.

 DS> I thought that of my own father, once upon a time, and then
 DS> decided that he probably would have been a prick anyway. [g]

Possible. Odd thing about my father, is in the lab, where he
was ruler of a modest domain, but the hierarchy is strict
(there's the PI, the other investigators, the technicians,
and the support staff, and all know their role), they seemed
to really like him. Of course, if he was granted his full due,
i.e., total obedience, he was quite amiable. This didn't
obtain in the family, where first my mother challenged him,
then the kids (although my brother always did it by the most
passive-aggressive means).

---------- Recipe via Meal-Master (tm) v8.01

      Title: Zuppa D'aglio - Garlic Soup
 Categories: Italian, Soups/stews, Garlic
      Yield: 8 servings

      3    Heads Garlic, Fresh                10    Basil Leaves, Fresh,
    1/4 c  Olive Oil                                - Chopped
      1 md Onion, Cut up up                    5    Sprigs Thyme Leaves, Fresh
      2    Celery Ribs, Cut Up                 2 ts Salt
      1 c  White Wine, Dry                       ts White Pepper
    1/4 c  All-Purpose Flour                 1/2 ts Tabasco
      1 ga Chicken Stock                       1 ts Extra Virgin Olive Oil
      1 md Potato, Peeled And Cut Up           2    Garlic Cloves, Sliced Very
      1 c  Whipping Cream                           - Thin, For Garnish

  1.  Cut two of the garlic heads in half across and remove the papery outer
  skin.  Put these cut side down on a very hot surface - a griddle or black
  iron skillet - until they're black.  Peel all the garlic completely. 2.
  Heat the olive oil in a large saucepan and saute the onions, celery, and
  the garlic until lightly browned at the edges.  Add the wine and bring to a
  boil. 3. Sprinkle in the flour and stir the pot thoroughly, but don't let
  it brown.  Add the chicken stock, 1/2 gallon water, and the potato. Whisk
  about the pot well and bring to a boil.  Reduce to a rapid simmer and cook
  for about an hour and 15 minutes. 4. Strain out the solids from the soup,
  and puree them in a blender or food processor, along with enough broth to
  ease things along. Return the puree to the soup and restore the boil. Add
  the whipping cream, basil, thyme, salt, pepper and Tabasco. 5. Heat the
  extra virgin olive oil in a skillet very hot.  In it toast the slivers of
  garlic until brown around the outside. 6 Ladle the soup into bowls and
  garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice
  of French bread on top. Serves eight to twelve. Suggested wine: Marinasco
  Chef Andrea Apuzzo writes of this recipe in his book "La Cucina di
  Andrea's", "Garlic wears many hats. Most people think of it in its
  aggressive, green, aromatic, sharp form. But when garlic is cooked slowly
  for a long time, it takes on a sweet nuttiness that is every bit as
  interesting as its more raw flavors. The sweet side of garlic is
  exemplified by this soup." Andrea's Restaurant 3100 Nineteenth Street
  Metaire, Louisiana 70002

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