Text 18204, 100 rader
Skriven 2008-12-22 07:07:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Skating in Central Park
===============================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> In my less inhibited youth I could do that, but if I tried these days I
 GJ> think I would be more likely to fill my lungs.

 DD> It's rather like roller skating or riding a bicycle. Technique and
 DD> facility return quickly.

 GJ> I have never learnt to skate.  I can still ride (and fall off) a bike.
 GJ> (The last time I fell off was at 1 am during a New Year's party in
 GJ> Manila, when I was trying to do a "mono" on a young nephew's bike.)

I first had clamp-on-the-shoe, metal wheel skates when I was four (I think -
might have been earlier) years old. Moved up to purpose made boots with the
skates built onto the bottom when I was six. I was quite the speed skater as a
youth, winning medals, etc. When I went to Minnesota for my freshman year in
high school I picked up ice skating well enough to be on my school's varsity
team as a defenseman and goalie in a league which had a lot of Canadians (them
suckers are born on ice skates and knowing to keep their stick on the ice).

I was even offered an entry level (blocker-skater) position with the San
Fransisco Bay Bombers roller derby team. But, I decided that U$200/week wasn't
enough to get knocked on my arse several times per night and 250 nights per
year and live out of a suitcase in various hotels and motels. Roller Derby is
out of fashion these days and I don't even know if there is still a league or
not.

Just did a Google - apparently there is still a Roller Derby League.

http://tinyurl.com/flattrack

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta With Italian Sausage, Spinach & Mushrooms
 Categories: Pork, Mushrooms, Pasta, Wine
      Yield: 5 servings
 
      1 lb Farfalle pasta
      2 tb Olive oil
      1 lb Spicy Italian sausage,
           - casing removed, crumbled
      1 c  Finely diced onion
      8 oz Fresh mushrooms; trimmed,
           - quartered
      6 oz Cleaned baby spinach
           Salt and pepper
    1/4 c  Dry red or white wine
      1 c  Chicken stock
    1/4 c  Minced fresh Italian parsley
           - or fennel fronds
    1/2 c  Grated Parmesan + more to
           - pass at the table
      2 tb Butter (opt)
 
  Bring a large pot of well-salted water to the boil. Cook the
  pasta according to package directions. When done, drain
  shaking gently so that a little bit of the water clings to
  the pasta, then pour back into its pot.
  
  Meanwhile, heat 1 tablespoon of the olive oil in a large
  skillet over medium-high heat. When hot, add the sausage
  and allow to brown on one side without stirring for a min
  or two, then stir and chop into small pieces until crumbled
  and browned all over, about 5 minutes total.
  
  Remove the sausage with a slotted spoon (to reduce fat,
  spread out sausage on paper towels to drain) and drain out
  the excess oil from the pan. Add the remaining tablespoon
  of oil, then add the onions and reduce heat to medium. The
  pan may be getting brown at this point so stir constantly
  until the onions wilt, 2 to 3 minutes. Add the mushrooms,
  and let brown another 2 minutes, stirring often. Add the
  spinach and stir until wilted. The liquid the vegetables
  release will help keep them from burning; if the pan seems
  dry, go ahead and add the wine.
  
  Season the vegetables with salt and pepper, then add the
  wine, if you haven't already, and deglaze the pan, scraping
  the bottom, and increasing heat. Return the sausage to the
  pan with the stock, bring to a simmer and cook until the
  liquid reduces slightly, about 3 minutes.
  
  Stir the sauce into the pasta, season with salt and lots
  of pepper, and stir in the parsley, Parmesan and butter,
  if using. Adjust seasoning for salt and pepper and serve
  immediately with more Parmesan cheese at the table.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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