Text 18327, 76 rader
Skriven 2008-12-23 12:08:02 av Michael Loo (1:18/200.0)
  Kommentar till text 18198 av Dave Sacerdote (1:123/140)
Ärende: Carless  422
====================
 -> all my concerts this week have been cancelled. Rrrrr.
 DS> Do you get paid anyway? (Probably not...)

'course not. The only way that would have happened would
be if someone had had insurance. And insurance, as you can
guess, would be prohibitive. As has been discussed here,
we little guys eat the loss when it happens. Is there
sufficient incentive to go on in the business? I'm beginning
to think not. Pity, as it's pretty much all I want to do,
ever.

=

 -> Anne has a cousin who grew up in Queens.
 -> When he was grown and left home he moved
 -> to Manhattan. That was in the late 70's...I don't
 -> think he's been off Manhattan Island since. He
 -> Considers the rest of the world "wilderness"
 -> and can't understand why anyone would
 -> ever WANT to be off Manhattan! 
 DS> Lynn feels the same way about NYC every time we
 DS> visit there.

I have the most mixed feelings about NYC. As if I'd
been murdered there in one lifetime and married Jackie
there in the next.

 DS> We ended up with just under fourteen inches here,
 DS> but it's not unbearable. How much snow do you
 DS> usually get in your area for winter? (or are you 
 DS> in the normally rainy part of the state?)

Where Hap lives, people are content to look at the
snow on top of Rainier (when it's not normally rainy,
of course).

 -=> Dave Sacerdote said to Dave Drum <=-

 -> Prime rib slices are best cooked on a grill. . . Seasoned with
 -> cracked pepper and a bit of lemon juice ... Greek style.
 DS> I don't see the appeal of lemon juice.

Good salt substitute. The Italians use Balsamic, though,
which I prefer.

___------- Recipe via Meal-Master (tm) v8.05

      Title: Flour Tortillas
 Categories: Mexican
      Yield: 6 Servings

      2 c  Flour (all purpose)
      1 ts Salt
    1/2 ts Baking powder
      3 tb Lard or shortening
    1/2 c  Warm water

  Mix the flour, salt and baking powder. Work in lard. Add water and mix
  well. Knead dough until it feels elastic. Cover and let stand for 30
  minutes. Roll into a tube. Pinch (or cut) off pieces of dough about the
  size of an egg. Roll into a ball in your hands. Then roll out on a lightly
  floured board to about 6 or 7 inches in diameter. Bake on a lightly greased
  griddle at medium heat until lightly browned on each side. They will be
  soft and supple. I keep a small bowl of oil with a folded paper towel to
  dip in the oil and wipe the pan to keep it lightly greased. Cover with a
  clean towell to keep warm and soft until serving. Or store in a plastic bag
  in the freezer to nuke when you are ready for a fresh, hot tortilla. Makes
  about 10 tortillas. This recipe doubles nicely.

  Source: Carless Gay, The Dinner Table

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