Text 16234, 59 rader
Skriven 2008-11-08 07:00:04 av Michael Loo (1:18/200.0)
  Kommentar till text 16191 av Ruth Hanschka (1:123/140)
Ärende: things fall 193
=======================
 RH> OK.  I won't make the next smart comment that pops into my head...dumb
 RH> one maybe....

[g, d, r comment excised for civility]

 -> An idea, but no, it's not cost-effective; though if the
 -> pain gets more distracting I may have to look into the
 -> subject.
 RH> The microwaveable version would be a good idea.  There are nukers
 RH> darned near everywhere including airport lounges, or so I'm told.  

Someone made me such a thing once; unfortunately it's now
packed away in a storage unit in Revere, not to be seen
until further notice. The diclofenac seems to be working,
now that the tube is almost finished. I still have some
plai extract (supposed to be anesthetic, antiseptic, and
a topical coagulant!), though.

 -> Hey. Just 'cause I don't eat it doesn't mean I can't cook it.
 RH> True, but you can't really take a good taste of it.  
 
Not exactly so. There are the milk pills, but I admit that at
25c each, they have to be rationed carefully. And then there's
the taste-and-spit method, which is irritating but effective.
I do both of these periodically, not at the same time.

Tortellini With Brandy Cream Sauce
Categories: Italian, lowfat, pasta
Yield: 2 servings

1 Tb cornstarch
3/4 c plain nonfat yogurt
2 Tb tomato paste
2 Tb brandy
1/2 ts hot red-pepper flakes
8 oz vegetable or chicken-filled tortellini
1 oz Parmigiano Reggiano (1/3 c coarsely grated)
3/4 c reduced-fat ricotta

1. Bring water to boil for pasta in covered pot.
2. Blend cornstarch with a little yogurt in saucepan, then stir
cornstarch mixture into rest of yogurt.
3. Stir in tomato paste, brandy and pepper flakes.
4. Cook the tortellini according to package directions.
5. Cook yogurt mixture over low heat until it thickens a little and
is heated through.
6. Grate Parmigiano.
7. Remove yogurt from heat, and stir in ricotta.
8. Drain pasta, and serve with brandy cream sauce, topped with cheese.

Approximate nutritional analysis per serving: 595 calories, 135
grams fat, 50 milligrams cholesterol, 1,160 milligrams sodium, 35
grams protein, 70 grams carbohydrate.

New York Times, 11/20/96
___ Blue Wave/386 v2.30

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