Text 11202, 92 rader
Skriven 2008-07-27 23:17:00 av Michael Loo
     Kommentar till en text av HAP NEWSOM
Ärende: goofing it 671
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 HN> He was the butt of many jokes...oddly enough
 HN> he never even realized it. He had no sense of
 HN> humor, and simply didn't understand it.

Not having a sense of humor is a drawback, but not
having the sense to prevent your vessel from causing
catastrophic damage to property is heinous.

 HN> His idea of swearing at you consisted of:
 HN> "C'mon, golly gee fellas!!"

If your beliefs preclude your taking the name of your lord
or of bodily functions in vain, I can see that as an
admirable sticking to your principles. It does make for a
kind of amusing dissonance, though.

 -> Fairly crummy train station, though. Once majestic, now
 -> just a mishmosh of ugly architectures.
 HN> It was always my favorite...it always said
 HN> "You've ARRIVED in PARIS!!" to me.

See, for me, it always meant, "you're leaving Paris!"

 HN> Anne took me out to dinner last night at Sea Grill,
 HN> a rather newish, upscalish place, along the trolley
 HN> route. I had Halibut, over arugula with roasted corn
 HN> pancetta, and bell pepper...not bad at all, a bit
 HN> overpriced but the halibut was very very good!
 HN> Anne had the 8oz filet...looked like a baseball cut
 HN> to me, and she had it medium rare and it came out
 HN> mostly medium....which is more or less what I expected.

Baseball cut is (I discover from experience) an artificial
cut trimmed out of the "shell sirloin," which is farther
aft of the more desirable strip. My guess is that it was
created to take advantage of that big muscle that would
otherwise go into ground sirloin steakburgers. I like it,
but it isn't so tender as the top cuts.

 HN> her steak was very good though, you hardly needed
 HN> a knife to cut it and it was nicely aged.

Not a baseball cut for sure: you need a knife and a decent
set of choppers for that.

 HN> I had an Italian Pinot Gris...which was
 HN> pretty nondescript at best..I think it was
 HN> tottidiluna...even Anne said it was pretty
 HN> devoid of flavor.

Mezzacorona? Luna di Luna?

BEST DArN MUSSELS YOU'LL EVER EAT
cat: pasta, shellfish
serves: 4

1 1/3 lb fresh angel-hair pasta
2 Tb olive oil
2 Tb unsalted butter
3 cloves garlic, minced
1/2 c onion, minced
2 md jalapeno peppers, de-seeded and finely chopped
- use seeds if you're adventurous
2 ts fresh rosemary leaves
1 c Chardonnay
2 lb mussels
1/2 c heavy cream
1 c jack or Swiss cheese, grated and tossed in a bag with
1 Tb flour to coat
Optional - Garnish with fresh oregano (chopped) and Parmesan

Cook angel hair pasta. Drain, then toss with olive oil.
Put pasta in large serving dish and keep warm.

In large pot, saute garlic, onions, jalapenos, and rosemary
with the butter for 1 min. Add wine and mussels. Turn heat
to high and steam for 3 min until shells open. Remove
mussels with slotted spoon and arrange in shells over
pasta. Keep warm. To the broth in the pot, add cheese
and cream, then simmer until sauce starts to thicken,
stirring occasionally. Remove from heat and pour over.
Garnish, then serve with crusty French bread and salad.

Cathy Silvey and Richard Wood
Mercer Island, Washington
Winner of First Place in GEM National Recipe Contest
www.eatmussels.com
Posted to NCE 28 Jul 98
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