Text 13759, 117 rader
Skriven 2008-09-14 20:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Wonderful Wino
==========================
-=> Dave Sacerdote wrote to Dave Drum <=-

 DD> How do you think I felt a few years ago in Boston carrying two jugs of
 DD> Fat Bastard wine to the check out????

 DS> Eponymous.

 DS> [heh heh]

 DD> That was too easy, Dave.

 DS> Think _I'd_ feel any different?  [g]

Not with a straight face.

 DS> How's the search for a bike going?  I took an Enfield out for a spin
 DS> the other day; it was sweet, but I think I'd rather have a cheap
 DS> commute than a hobby, if you know what I mean.  They're getting better,
 DS> but they'll be a niche market until their QC is better.

I still have the little Honda CM400T which is a perfectly adequate "around
town" bike - with the occasional short pop through the countryside. And about
70 mpg. I am not really into the old school "ride an hour, tinker for three"
way we used to do things. I've succumbed to the convenience of swinging a leg
across, dabbing the button on the handlebar and going ... in all kinds of
weather, any time - night or day.  Bv)=

If/when I do glom an Enfield (or one of the British "Gold star" creations) it
will be a sort of hobby (as you say) project. The Gold Star looks to be a sort
of Rickman framed BSA style single cylinder with an electric start 500cc Yamaha
OHC engine. Much nicer looking than the Enfield and probably more reliable -
except that all big singles vibrate things loose unless one spends several
hours with Loc-tite and safety wire.  Bv(=

I'm seeing lots of motor scooters around lately - and in places I wouldn't have
suspected. Last Thursday I was at a local stupormarkup for a grocery run and
noticed at least 10 scooters of various hue parked at the end cap of a couple
of rows. As I was putting my plunder into the Mercedes I noticed three older
ladies wheel their carts up to the scooters and affix their groceries to their
ride(s). Then they put the carts into the corral and drove off on two wheels.
Two of the women were (looked like) over 50 and dressed expensively. The other
was probably mid-30s and obviously not on her uppers. 

As I wheeled the cart to the corral a Yuppie looking lawywer/accountant type
came out and loaded some groceries onto this screaming yellow Zonkers coloured
Yamaha scooter, put a case of Sam Adams lng necks onto the floorboard in front
of the engine compartment and potter off on his rounds with this tie blowing
over his shoulder.

Truly - scooter trash!!!   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Soft-Shell Crabs
 Categories: Seafood, Crab, Citrus
      Yield: 4 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      1 ts Vinegar
      1 ts Water
        lg Pinch salt
           Pn sugar
      1 tb Mild olive oil
           Pepper

MMMMM-----------------------DIPPING SAUCE----------------------------
           Juice of 1 lemon
    1/4 ts Salt
    1/4 ts Fine ground pepper

MMMMM---------------------------CRABS--------------------------------
    1/2 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Fine ground pepper
      4    Soft-shell crabs; cleaned
      2 tb Peanut oil
      1 tb Mild olive oil
      1 lg Bunch watercress; largest
           - stems trimmed
      1 md Tomato; sliced
 
  For the vinaigrette: Combine vinegar and water in a bowl.
  Add salt and sugar and stir until dissolved. Whisk in the
  olive oil, season with pepper, and adjust salt and sugar
  to taste. Set aside.
  
  For the dipping sauce: Combine the lemon juice, salt and
  pepper; stir to blend. Divide among individual dipping
  sauce bowls.
  
  For the crabs: Combine flour, salt and pepper in a shallow
  bowl. Coat crabs with the seasoned flour, shaking off the
  excess.
  
  Heat oils in a large skillet over medium-high heat until a
  pinch of flour sizzles immediately on contact. Add crabs
  and cook, turning once, until golden brown on both sides,
  about 3 minutes per side.
  
  While the crab cooks, toss the watercress in the vinaigrette
  and arrange on a platter or individual plates. When the crabs
  are done, drain on paper towels and serve on top of the water
  cress, garnished with tomato slices.
  
  Serves 2 as a main dish, 4 as a first course.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And you... you're Garou.  You're a werewolf." -- Lord Albrecht
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