Text 17533, 79 rader
Skriven 2008-12-09 05:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: peculiarities 340
=========================
 ML> when I knew her, she was about 50 and soon to be a
 ML> great-grandma.
 JW> That's very young. Roslind's Mom was 39 and her oldest sister 20.

This woman, assuming she was telling the truth and nothing but
the truth, was impregnated at the age of 13, I believe it was, by
a well-known jazz musician. She's had a thing for musicians ever
since.

 ML> his aunt or something, who was about 80...
 ML> seemed pleased by the prospect, but I vacated
 JW> What is it with old ladies? I had one of Roslind's elderly friends
 JW> flirt with me today (in front of her).

Flirting is pleasant, when there are no particular strings
attached. And when one is proud to have cast off convention
and can wear a red hat (or, better, refrain from wearing a
red hat), one can do things that one would not have dreamed
of doing earlier.

 ML> Madams Organ...
 ML> I'd go for a $10 chicken-fried steak
 ML> with "2 large sides," which has to be a bargain for Washington.
 JW> A good bargain anywhere.

I may check out the place and give a report sometime:
Adams Morgan is beginning to appeal to me a bit more
than it used to.

 ML> one of the bars inside represents itself as a pickup joint, I don't
 ML> know whether I should go with a friend or without one.
 JW> At our age, bring someone. [g]

How many of us have passed out (perhaps from rohypnol, or was
it just jet lag?) and subsequently discovered in our pocket the
business card of an attractive woman who had recently celebrated
her 35 young years by climbing Half Dome?

                             Greek Lamb Stew

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :2:30
Categories    : Lamb                             Try This
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
                        salt
                        black pepper
   3      pounds        lamb -- cut into 2" cubes
     1/4  cup           olive oil
   1      whole         bay leaf
     1/4  teaspoon      ground thyme
     1/4  teaspoon      dried rosemary
   1      clove         garlic [RH - try 3]
   2      cups          chicken stock [16 fl oz.]
   1      cup           white wine [8fl oz.]
   1      can           tomato sauce [8fl oz.]
   2      dozen         small white onions -- blanched and peeled
     1/2  cup           black olives -- pitted [RH says 1 cup]

     Season flour with salt and pepper and dredge lamb cubes in it. Heat olive
oil in large soup kettle over medium high heat. Brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
     Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives.
Simmer 1/2 hour longer.

                   - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with toasted pita triangles and a salad.

Last modified: Monday, October 30, 1995
jenni@godzilla.eecs.berkeley.edu.

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