Text 9807, 59 rader
Skriven 2006-12-30 22:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MORE TRIP 787
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 GJ> My admiration for Carol grows by the day.  Such saint-like tolerance!

Which Carol are you talking about?

 GJ> There is also the fact that the more good Australian musicians tour
 GJ> the world, the more the world becomes aware that there is a modicum of
 GJ> culture down among the Crocodile Dundees, and that it could be
 GJ> worthwhile travelling there for the Adelaide Festival and similar.

One could let the idiot board of directors of the ASQ know that.

 GJ> In restaurants in Pompeii, Santorini and Crete we enjoyed a gratis
 GJ> liqueur given by the management at the end of the meal when we
 GJ> obviously appreciated the quality and had developed a good rapport
 GJ> with the management.  Respectively, limoncello, vinsanto and raki.

It's a gesture that occasionally I have been beneficiary
of. Very civilized. When we were working for some of the
stars, we'd find ourselves in godforsaken towns, and between
shows occasionally we would show up at a restaurant in our
sweaty tuxedos, and we'd dine, and invariably the proprietor
would make conversation, and it would come up that we were
working for some famous person, and they'd say, "Steve
Lawrence and Eydie Gorme, wow, what do you do for them," and
we'd allow as we were the band, and out would come the ouzo
or Galliano or something, and we'd have a snort or two, and
the guy would say, no, please, I'd be honored if you took
the bottle with you, and we'd point out that our playing
wouldn't be so effective if we did so ...

=

I never worked for this guy, but some of my friends did
and said that he was a sorry excuse for an entertainer
although a perfectly harmless fellow.

Alabama Chili
cat: not chili
servings: 4

1 lb ground beef
2 Tb fat
1 ts salt
3 Tb chili powder
8 oz cn tomato sauce
20 oz cn red kidney beans
1 md onion, finely chopped
2 Tb vinegar
1/2 ts garlic powder
28 oz cn tomatoes

Heat fat, then quickly brown meat, stirring with fork.
Add remaining ingredients, mix well, cover and simmer,
stirring occasionally for 30 to 45 min.

Source: Jim Nabors
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