Text 9849, 93 rader
Skriven 2007-01-01 11:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: urbane life 798
=======================
   Do people realize what they're getting
 DS> into when they sign the paperwork that almost indentures them to
 DS> the bank?  Don't they read the fine print before signing these
 DS> "interest only" or "deferred interest" loans?  

Maybe they do but are just "bullish on America."

I find unbridled optimism objectionable, but worse is the
idea that such attitudes are to be fostered just so the
cynical can profit from them.

=
 DS> Although I was fairly confident of it when we were buying the
 DS> place, I am more certain than ever before that this is the 
 DS> house in which I will retire and, eventually, die.  (I say that
 DS> in contentment, not resignation.)

Excellent. Couldn't happen to a finer bunch of people.

=

 DS> My sister Lori got it Wednesday evening and is done with it now.
 DS> Lynn found out, in the course of IMing many of her friends, that
 DS> almost everyone she goes to school with has had it since 23 Dec.

Probably an Al-Qaeda plot. I figured that an insidious attack would
be less risky and perhaps more effective than another big blowout
thingy. Why worry about anthrax or airplane bombs when you could do
much better with viruses (not virii, thanks) or other more mundane
pathogens, just kicked up a notch or two.

 DS> So it seems much less likely that it was food poisoning after all,
 DS> and is more likely to have been a virulent virus.  I was horrified
 DS> to have spread it over to Lori's place (and now I wonder how many
 DS> of her Christmas Eve guests are going to get it!) despite my
 DS> obsessive washing when I was feeling punk.

Well, they should be done with it by now, too, as they ought
to have gotten it not long after your sister did if at all.

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

      Title: Creole Onion Soup
 Categories: Soup, Onion
      Yield: 4 Servings

    1/2 c  Olive oil
    1/2 c  Flour
      6 c  Julienned yellow onions
  1 1/2 ts Salt
    1/2 ts Cayenne
      4    Bay leaves
    1/2 ts Dried leaf thyme
    1/2 ts Dried leaf oregano
    1/2 ts Fried leaf basil
      2 tb Minced garlic
    1/2 ga Chicken broth
    2/3 c  Grated Maytag White Cheddar
           Cheese
    2/3 c  Grated yellow Cheddar
           Cheese
    1/2 c  Grated Parmigiano-Reggiano
           Cheese
      2 c  Cubed French bread, lightly
           Toasted
      2 tb Olive oil
      1 tb Rustic Rub

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Grated Maytag White Cheddar
           Cheese
      2 tb Chopped chives
           Essence

  In a large sauce pot, combine the oil and flour together. Stirring
  constantly for about 3 to 4 minutes, making a blond roux. Add the
  onions, salt, cayenne, bay leaves, thyme, oregano and basil. Stirring
  often, cook for about 10 minutes or until the onions are golden. Add
  the garlic and continue cooking for 2 minutes. Stir in the broth.
  Reduce the heat and cook for 1 hour. Add the cheeses, a little at a
  time, stirring to incorporate. In a mixing bowl toss the bread with
  the olive oil and Rustic Rub. Reseason if needed. Ladle the soup into
  the bowl and top with the bread. Garnish with the grated cheese,
  chives and Essence.

  Yield: 8 servings

  SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD
  NETWORK SHOW #EE2324

MMMMM
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