Text 15437, 101 rader
Skriven 2008-10-23 00:37:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Allen Prunty
Ärende: Re: Rant!
=================
 -=> On 10-22-08  19:52,  Allen Prunty <=-
 -=> spoke to Dave Drum about Re: Rant! <=-

 AP> Carol,

Carol will eventually see it, but you sent it to Dave:-}}

 AP> I remember going to the commissary with mom on the way home from a 
 AP> checkup at the base hospital.  We had one soldier get very rude with
 AP> me  for "being in the way".  I remember mom (who was not in uniform)
 AP> say  "excuse me" and he got rude with her and pointed out that he was a
 AP> "senior NCO and had limited time... and that I was in his way and 
 AP> disrupting orderly shopping and -dependents- should be more
 AP> courteous." 
 AP> My mom's bearing and personality changed before my eyes... much to his
 AP> surprise that he just offended a Lt. Col. and a MOM too.

We had a sort of similar incident when I was on active duty.  Gail was
at the commisary and a woman came up to a young couple in line.  He was
PFC in uniform and she was very pregnant.  Woman announced, "excuse me
-- I am Mrs. Colonel XYX and am in a hurry.  Let me through."  The young
couple just stood there flabergasted.  Gail intervened and in no
uncertain terms told Mrs. Colonel that her husband's rank had no bearing
here and that she should wait her turn like anyone else.  Although Gail
was afraid that she might have gotten me in trouble, it worked.

 AP> Hang in there Carol... you -totally- did the right thing.

I second that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peppercorn Jelly
 Categories: Fruit, Gift, Condiment, Jelly
      Yield: 1 batch
 
      6 lb Cooking apples; skin, core
           -pips and all; washed and
           -cut in chunks
      2    Lemons; cut in half
      2    Wine glasses of white wine
           -or cider vinegar
      1    Fresh chilli pepper; chopped
           -optional, for hotter taste
           Water to cover
           White sugar (3 lb maximum)
  2 1/2 oz Tin green or black pepper
           -corns; drained or not, as
           -preferred
      1    Wine glass cider or white
           -wine vinegar
 
  Put the apples, lemons, wine and optional chilli into a preserving
  pan. Just cover with water and simmer until the fruit is a mushy
  pulp.  Strain through a jelly bag or double muslin, leaving it to
  drip overnight.  Don't squeeze the bag to speed it along as this will
  cause the jelly to cloud.
  
  The following day measure the liquid by pints (20 fl oz per pint)
  into the pan.  Measure out the sugar, calculating 3/4 lb of sugar for
  every pint of liquid.  (3 pints/60 fl oz is the maximum quantity that
  is comfortable to handle.  If you want to make more jelly do 2
  separate batches rather than double up on the amounts given here.)
  Reserve the sugar.
  
  Add the peppercorns and wine or cider vinegar to the liquid.  Heat
  gently and when warm strain out the peppercorns and set them aside
  for use later.
  
  Pour the previously measured sugar into the liquid and stir over a low
  heat until the sugar is *completely* dissolved.  Add a drop or two
  more vinegar if the flavour seems too bland.  Then boil hard until
  the jelly sets (when a few drops on a cold plate crinkle when pushed
  with your finger).  Remember to take the pan off the heat while
  testing.
  
  Remove any scum and stir in the reserved peppercorns.  Leave to cool
  for about 15-20 minutes or until the jelly has begun to thicken and
  the peppercorns float throughout the jelly when it is stirred.  (If
  you are using the full 3 pints of liquid it may take up to half an
  hour for the jelly to reach this stage but be patient:  if the jelly
  is potted when it is still hot the peppercorns will rise to the top
  of the jar as the jelly sets.)
  
  Pour into warm, dry jars, cover with waxed discs and seal with
  cellophane or screw-on lids.
  
  Note:  the authors say this is great with all cold meats and also on
  cream cheese and brown bread.
  From: Tiffany Hall-Graham             Date: 02-19-95
 
MMMMM
 


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