Text 9437, 91 rader
Skriven 2006-12-29 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Navy slang
==================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> boat cute.

 CS> Snicker, not to worry.

We have a similar term here: bush cute.

Roslind just experienced that here. When she stays in Rae five days at a
time to teach she lives in a government employee temporary quarters
that has a men's wing, a women's wing and a central kitchen, dining hall
and rec room. There are always two firefighter/EMTs (new ones each week)
from Yellowknife or Hay River there. They are always quite young and of
course physically fit being firemen. On Monday they ignored her, on
Tuesday one said hi, by Wed he was chatty and on Thursday he hit on her.

She told him firmly that he was less than a year older than her
GRANDSON, was going home to his girlfriend in one more day and to quit
being a fool. But I know she was secretly pleased by it. She was telling
all her girlfriends about it and mentioned more than once that he was
BUFF.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1989: All-American Barbecued Chicken
Categories: Tnt, Grill, Chicken, Sauces
  Servings: 8

      6 lb assorted frying chicken
           pieces
    1/4 c  vegetable oil
           Salt and freshly ground
           pepper
           BASIC BARBECUE SAUCE:
      2 TB butter
      1    onion, finely chopped
      1    garlic clove, minced
  1 1/4 c  ketchup
    1/3 c  brown sugar
    1/4 c  Worcestershire sauce
      2 ts chili powder
    1/3 c  cider vinegar

Don't disregard this recipe from John Phillip Carroll because of its
simplicity. Grilling does wonderful things for chicken, as does the
made-from-scratch sauce it's slathered in. Staffers liked the spicy
complexity of the sauce, and said, as the last piece of chicken
disappeared from the platter, that the only thing lacking was a glass of
icy-cold beer. Carroll is a San Francisco cook and author of "Pie, Pie,
Pie: Easy Homemade Favorites," "California the Beautiful Cookbook" and
the "Complete Grilling Cookbook," among others. He is also a
long-standing member of the Taster's Choice panel.

INSTRUCTIONS: Prepare a barbecue fire for indirect cooking and position
the grilling rack 4 to 6 inches from heat. Rub the chicken pieces
lightly with oil and sprinkle them with salt and pepper. For the initial
browning, place the chicken pieces skin side down directly over the hot
coals (you will move them later, for indirect cooking). Turn frequently
for about 10 minutes, until browned on both sides. Have a spray bottle
of water at hand to douse flare-ups. Move the chicken to another part of
the grill so the pieces are no longer directly over the fire (they may
overlap slightly).

Cover the barbecue, with vents open halfway, and cook for 10 minutes.
Turn, and cook, covered, 5 minutes more. Brush generously with sauce,
cover, and cook for 5 minutes; then brush again, cover and cook a final
5 minutes. Pass the remaining sauce at the table.

Basic Barbecue Sauce

INSTRUCTIONS: Melt the butter in a saucepan over moderate heat. Add the
onion and garlic and cook for 5 minutes. Stir in the remaining
ingredients and bring to a boil. Reduce heat and simmer 15 to 20 minutes
until slightly thickened.

Yields about 2 1/4 cups

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Jim

... News Announcer: And today the president closed the nation's last
remaining submarine base at Groton, Connecticut. When ask why he
had made the startling decision the president responded, "Those
funny little black ships just keep sinking anyway." - Attack of the
Killer Tomatoes
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