Text 13119, 87 rader
Skriven 2008-08-31 12:50:02 av Michael Loo (1:18/200.0)
  Kommentar till text 12964 av Dave Drum (1:124/311)
Ärende: teef & cards 852
========================
 DD> I avoided dentists (and doctors) whenever possible. Brushed my teeth
 DD> daily but did not participate in such wussy stuff as flossing, etc.

Likewise. My gums are reasonably healthy - when I last complained
about this issue, the doc was astonished that I didn't have a
septic mouth full of abscesses and cavities and stuff. But now
the issue I think, on due reflection, is demineralization all over,
perhaps starting when I was prescribed CCBs by one of the old
quacks down t'the hospital.

 DD> Seeing the results this far down the road makes me wish I had followed
 DD> the Burton Ford plan of dental hygiene. Ah, well .... hindsight is
 DD> usually 20-20. 

Burton is a bright boy. And careful, too. Of course, listening
to his example by an anticipatory twenty or forty years didn't
really come up back in the last millennium, did it.

=

 DD> You can go to the nearest branch office of your financial instution
 DD> and have the PIN number (code) for your card changed to whatever
 DD> numbers you like.

I'm in the 21st century, man. My bank doesn't have branch offices.
It's got a post office box out near you, that's about it.

 When I get a new card I always make the trek and have
 DD> the card trained to accept my standard (and long since hard coded into
 DD> my fingertips) PIN. 

When my card was eaten, I knew its PIN ... they gave me a new card
with a new number and no apparent way to change it, a bit of an
annoyance. I think I've remembered the number, it's xxxx. Have to
try it out soonish stateside lest it be confiscated later in Tokyo
or some such inconvenient spot.

 DD> I have two bank accounts - each with the attendant Debit/ATM card.
 DD> But, just the one PIN.   Bv)=

But you have a real bank, maybe with a real building?

=

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Horenso No Goma-Ae
 Categories: Japanese, Salads, Dressing
   Servings:  4

      1 lg Bunch of fresh spinach

MMMMM----------------------GOMA (SESAME DRESSING---------------------------
      4 tb White sesame seeds
      2 tb Sake (Japanese Rice Wine)
      2 ts Sugar
      1 tb Japanese soy sauce
      1 ts Rice vinegar

  This spinach dish is standard fare for a Japanese meal. This dressing may
  also be used with a variety of other green vegetables, so don't hesitate to
  experiment.

  IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
  Toast the sesame seeds in a ungreased skillet over medium heat for about 5
  minutes or until golden brown. Stir occasionally. Put the seeds into a
  suribachi (Japanese mortar) and crush into a paste. (This can be ground in
  a food processor, however you will have to use at least twice the amount of
  sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend
  thoroughly. Remove from the suribachi and set aside while preparing the
  spinach. In a large, tied bundle, wash and rinse the spinach in cold water.
  Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1
  teaspoon salt to a boil. Cook the spinach until the leaves are barely
  wilted. Remove spinach and refresh with cold water. Squeeze dry of excess
  water. Keep the spinach in a bundle and cut off and discard the large
  stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the
  spinach and mix gently. Divide the spinach between 4 bowls and serve at
  room temperature or chilled. Garnish with extra sesame seeds.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

___ Blue Wave/386 v2.30

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 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)