Text 19245, 84 rader
Skriven 2009-01-07 07:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Philips Screws & Bolts
==============================
-=> Michael Loo wrote to Dave Drum <=-

 DD> and me tolerance for drunken fools has slipped quite a bit.

 ML> Which means it must be in Antarctica, given the crabby bartender
 ML> in the anecdote.

That wasn't intolerance. That was me defending my chops as a mixologist when
challenged by her comment.

 ML> But anyhow, weren't they supposed to tip you out?

 DD> Not in Spring-A-Leak at that era of my life. They'd never have heard
 DD> of such a thing. I did much better tip-wise as a bus boy when I was
 DD> much younger.

 ML> Fascinating. Tipping out and even pooling of tips among the whole
 ML> service staff are common here. But then we're lefty blue states.

So are we. Even our most famous Republican senators were not of the
conservative persuasion. Everett Dirksen (he of the organ-like voice) was a
moderate and a populist. Chuck Percy was considered an extreme liberal by
"right thinking" Repugs.

 ML> Which niece?

 DD> Tiffany

 ML> Ah, good. I think I don't know her?

Not AFAIK.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fagioli-On-Toast
 Categories: Bread, Beans, Tomatoes
      Yield: 4 Servings
 
      4 sl (thick) country bread
      4 tb Olive oil
      2 cl Garlic; peeled, sliced
           Few fresh sage leaves
     28 oz Can diced tomatoes
     15 oz Can cannellini beans
    1/2 ts Salt
    1/4 ts Fresh ground black pepper
 
  The resulting dish is brothy but thick; it can be thinned
  with stock for a more traditional soup.
  
  1. Sprinkle the bread with 2 tablespoons of the oil. Toast
  the slices until crusty and golden.
  
  2. Heat the remaining oil in a large skillet, then add the
  garlic and sage and stir until the garlic begins to brown,
  about 1 minute.
  
  3. Add the tomatoes, beans, salt, and pepper and stir to
  combine. Cook until the liquid is reduced and the soup is
  slightly thickened, a few more minutes.
  
  4. Serve, placing a slice of toast into each soup bowl or
  generously spooning the beans and broth right over the bread,
  if the kids will let you.
  
  Tip: This is a great way to use up that two-day-old bread—
  or, if it’s an easier sell, try tossing the soup with pasta
  instead.
  
  by Victoria Granof
  
  Cookie | December 2008
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And then the Dwarven Bikini Team arrived"  Cut!  Cut!  STOP!
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