Text 19934, 127 rader
Skriven 2009-01-20 19:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: boobs 93
================
 ML>> No word, and it's been a week, so here's hoping.
 NB>> Promising, to be sure. 
 ML> He wrote that he's about to be fired. The reason I'm on right
 ML> now is because I paid $20 for a day's Internet so I can write
 ML> to him, except that I don't really know what to say. At his
 NB> I wouldn't know what to say, either... 

He just sent an e-mail saying that his other e-mails were
exaggerations. Sigh. Not only is he a boob, he's a chicken
little boob.

  As for my job, I annoy them, that's all.
  I annoy my supervisors really badly, but
  other than that my performance is satisfactory,
  and not only that, but the guy that I work with,
  insists on sharing with me the credit for some
  of the brilliant things he has done.


 NB> Is he doing things to try to sabotage his job security?  Or just
 NB> hoping that things aren't working out?

Hard to say; more likely the latter than the former, but even
more likely his self-image stinks so bad that he can't see that
he ever did anything right, ergo, he has to be fired.

 Perhaps he feels trapped
 NB> whenever he actually has a job?  I hope they keep him, in spite of
 NB> himself... 

I probably would, too, never having had a full-time job. But I
have skills that have been, at least in the past, marketable.
On the other hand the kid broke out of his psychosis enough to
get a CCNA, which, I am told, is eminently saleable.

=

 ML> You try pronouncing luo bo.
 NB> "uo" sounds both vowels, but somewhat elides them?

Considerable elision, which is what makes it hard for
most westerners.

 -=> Nancy Backus said to Carol Shenkenberger <=-

 CS> Hehe i've always moved some portion of the diet to the area. In SoCal I
 CS> did a semi-mexican. In Hawaii, a true Hawaii (no, doesnt use pinpple
 CS> much if at all) and, well, back home in feels right to use my old
 CS> southern cookery. 

Oh, there's plenty of pineapple - as garnish or a dessert item,
just not cooked.

 NB> Makes sense to be influenced by the food culture around you... after
 NB> all, how else would you have learned Asian when in Japan...  (G) 
 NB> Besides, that's the ingredients easiest available...  :)  I've learned
 NB> my "odd" tastes partly from propinquity, and greatly from exposure via
 NB> friends and other experiences...  :)

I learned my odd tastes by being odd. But (I typed that "nut" 5 times
before getting it right) exposure (propinquity being repeated exposure)
is probably the #1 determiner of taste.

 CS> I do need to MM some of them for the rest to try and have been a bit
 CS> remiss but i think folks here will be forgiving.
 NB> Perhaps Southern cooking is less exotic than the Japanese or even
 NB> Hawaiian?  :)   And yes, I knew that true Hawaiian wasn't primarily
 NB> pineapple, despite the popular notion thereto... ;)

I saw an ad for "typical Italian" food in Singapore ... it showed
a square of deep-dish pizza topped with thin triangles of deli ham
"sailboats" arranged amid a sea of pineapple.

HOLIDAY GLAZED HAM
cat: airline, Hawaii
yield: 1

Ham
1 precooked ham with bone (13-20 lb)
20 whole cloves (30 for a big ham)
Baking Sauce
1 c light brown sugar
1 c white vermouth or
3 Tb brandy plus 1/2 c stock
1 c crushed canned pineapple
with juice
1 ts ground cloves
1 ts ground allspice
1 ts ground cinnamon
1/2 ts ground nutmeg
1 Tb ground dry mustard
1 md orange, juice of
decorative glaze
1 c light brown sugar
1/3 c red currant jelly
1/4 c orange liqueur or brandy
3 pineapple rings
3 whole canned crabapples


Preheat oven to 475 degrees. Remove skin and excess fat from
the ham. Insert cloves every 1 1/2 inches all over meat. Place
in a large baking pan.

Puree all sauce ingredients in a blender or food processor
at high speed. Pour evenly over the ham and bake for 30 to
45 minutes or until a light brown glaze is produced. Reduce
heat to 275 degrees and bake 10 minutes for each pound,
occasionally basting with sauce from the pan. Remove when done
and place on a serving platter.

Place first 3 glaze ingredients in a saucepan and boil for 15
minutes or until the sauce is very thick. Remove from heat
and allow to cool 5 to 10 minutes or just before the sauce
hardens. If it hardens too quickly while you are glazing the
ham, reheat to the desired consistency for easy spreading.
Place pineapple rings and crabapples in the center of the top
of the ham. Using a pastry brush, quickly cover the fruit and
the entire surface of the meat. Let set for at least
half-an-hour before serving, and carve at the table. To serve
the baking liquid as a sauce, cook it at high heat to a thick
consistency and then add 2 tablespoons of orange liqueur.

DENISE CASTILLO, (the late) Aloha Airlines
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