Text 21634, 73 rader
Skriven 2009-03-07 23:29:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: BULK FOODS 319  9030
================================
 -=> On 03-07-09  07:41,  Glen Jamieson <=-
 -=> spoke to Michael Loo about BULK FOODS 319  90307 <=-

 GJ> Setting acceptable margins of excess can be difficult in many fields.
 GJ> Is a politician allowed to accept a free lunch from a lobbyist?  A
 GJ> free tour?  A million dollars?

I used to work for the government.  We often had meetings with
contractors.  In the business world it is common for the host of a
meeting to pay for lunch and other similar things.  It is forbidden for
government employees to accept any sort of gift from a contractor.  BUT
-- if they supply coffee and donuts, the government employee is allowed
to eat the donut.  But, should pay for sandwiches or anything more
substantial.
 
 ML> I met someone who admitted that he used the computerized checkouts

I refuse to use computerized checkouts.

 ML> I had anticipated (there's tax on luxuries such as greeting cards,
 ML> but no worries, it's deductible).

 GJ> Tax deductible?  Not here.
 
Nor here -- unless the card itself happened to be a business expense for
some reason.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Melitzanosalata
 Categories: Greek, Appetizer, Vegetarian
      Yield: 6 servings
 
      2    Eggplants (1 - 1-1/2 lbs ea)
      4    Garlic cloves
      2    Tomatoes; peeled and chopped
           Salt & freshly ground pepper
      2 tb Fresh parsley; chopped
      1 ts Dried oregano; crumbled
    1/3 c  Olive oil, more if necessary
      6 tb Red wine vinegar, or more
 
  Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.
  Peel off and discard the skin, then chop the eggplant flesh while
  still hot. Rub a wood or earthenware bowl with one of the garlic
  cloves, cut.  Add the eggplant and beat with a wooden spoon-- or if
  available use a wood mortar to pound the eggplants.  Continue
  pounding or beating, meanwhile adding the tomatoes, a little salt and
  pepper, 2 to 3 cloves garlic, crushed, and the herbs.  Continuing to
  beat, gradually add the olive oil alternately with the red wine
  vinegar.  Taste, adding oil and vinegar if necessary; melitzanosalata
  should be thick and smooth.  Serve cold with fish, meat, or fresh
  crisp bread.
  
  From "The Food of Greece" by Vilma Liacouras Chantiles".  Avenel
  Books, NY.
  
  Note: You will have excellent results by whipping melitzanosalata in a
  blender or food processor as well.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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