Text 13124, 89 rader
Skriven 2008-09-01 10:24:12 av Michael Loo (1:18/200.0)
  Kommentar till text 12888 av Nancy Backus (1:3634/12.0)
Ärende: Those doughnuts 857
===========================
 ML> By marriage to my mother's brother Chi. She was from someplace
 ML> like Newark (the other Newark), where just about everyone had
 ML> Italian blood.
 NB> Ah.  So at least she probably was "breathing" Italian where she'd
 NB> grown up... and found it easy to cook authentically... :) 

But she didn't look completely Chinese either, and that generation
of boys mated somewhat exogamously, in the half-hearted way that
one might expect from a transitional generation: Chi's wife Dolores
(not a Chinese name!) being putatively part Italian; Pete having
married a Chinese Argentine; and George finding a Brazilian blonde
who was part native and part Spanish (though she -acted- Chinese).
The girls both married abusive Chinese who looked and acted Japanese.

Of our generation, as far as I know, all matings have been exogamous,
with white folks of various kinds, except for my next oldest cousin,
who was shipped off to Taiwan to find a wife: he found a truly gorgeous
one but went nuts and abandoned her (he was a little nuts to begin with
but I'm sure she did her part). I think there are a few multicolor
offspring, but I don't keep track of the family that much.

 -=> Nancy Backus said to Hap Newsom <=-
 
 hn> Michael would most likely have selected several
 hn> different wines for the various courses...but one 
 hn> glass each lasted Amanda and I the entire meal.
 hn> It was a superb wine and a superb meal!
 NB> And, with Michael's help, you might have doubled the cost, too. ;)
 NB> Sounds like a very enjoyable feast.  :)
 ML> Be fair, now: with my help, I might have been able
 ML> to halve the cost, as well.

One thing about having lots of experience is that one can
usually find a good compromise wine at a reasonable price,
if that's the aim. Of course, if the sky's the limit, the
sky's the limit, but it doesn't take a master enologist to
double the bill on wine! I'll take one of those, and one
of those ...

 NB> Ok.  I'll give you that possibility.  :)  I was thinking more of his
 NB> suggestion that you would have chosen more wines... which I understand
 NB> may be the most expensive part of a meal... but, granted... one who
 NB> can choose well might not add to the cost...  :)
 NB> There... was that fair enough...?  ;)

'k!

TriColor Fiori with Tuna and Onions
Cat: Calabrese, pasta, fish
Servings: 4 to 6

1 c (1 md) red onions, sliced thin
1 lb (5 md) tomatoes
1 box (1 lb) BARILLA TriColor Fiori
3 cn (6 oz each) tuna in oil
- imported from Italy, drained
4 Tb extra virgin olive oil
1/4 c fresh basil, sliced thin
salt
freshly ground black pepper

Fiori TriColori con Tonno e Cipolla di Tropea

PREPARE a bowl of ice water; add sliced onions to water
and let sit 30 min. Drain and set aside.

BRING 2 large pots of water to a boil.

BLANCH tomatoes by making an "X" on the bottom with a knife
and dropping into the boiling water. After 1 min, remove with
a slotted spoon and let cool. When cool enough to handle, peel
away skin, cut into halve, remove seeds and dice pulp. Set aside.

COOK pasta 1 min less than package directions. Drain and drizzle
with olive oil; let cool on a sheet pan. Do not rinse under
water. Set aside.

COMBINE tomatoes, tuna, basil, red onion and olive oil in a
large bowl. Season with salt and pepper.

ADD cooled pasta to bowl; toss, season  and serve cold.

Source: Barilla


___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)