Text 22297, 72 rader
Skriven 2009-03-24 00:20:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: southern cooking
============================
 -=> On 03-23-09  14:08,  Ruth Haffly <=-
 -=> spoke to Hap Newsom about southern cooking <=-

 RH> We're trying.  Went down to the dealer to turn in the rental Friday
 RH> morning & pick up our car before heading up to WF. Less then 2 blocks
 RH> from the dealership, the light went on again so we headed right back
 RH> to Ford.  This time an engineer from the company saw it.  Time #6!  We
 RH> got a rental (Mazda 5) again--in the time it took to get back our car,
 RH> head out & back, get the paperwork, etc done, the Escape had been
 RH> rented. 

We had a car once that acted in a similar crazy way.  It was an Olds.
Very nice car, and when it was not acting up it ran quite well.  Good
road feel and acceleration.  But every now and then it would simply shut
off for no apparent reason -- especially when making a right hand turn.
It took months of multiple visits and a few temper tantrums.  They kept
telling us "the car computer is not reporting any error, so we don't
know what is wrong."

Well, Duh, maybe the problem is *IN* the car computer!

Actually, they eventually discovered that the connection of the wiring
harness or whatever that fed into the computer had a bent pin and was
making a loose connection that would fall out and cause the computer to
restart.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Saltsa Kima (Greek Meat Sauce)
 Categories: Greek, Sauce
      Yield: 4 servings
 
      1    Onion; chopped fine
      3 tb Butter
      1 lb Lean ground beef
      1    Garlic clove
    1/2 c  Dry red wine
      1 lb Canned, peeled tomatoes*
      2 tb Tomato paste
    1/2 ts Granulated paste
      1    Stick cinnamon
      1    Bay leaf
           Salt & Pepper
      4 tb Chopped parsley
      1    Sprig basil or 1/2 t dried
 
  *Note: Tomatoes should be drained and chopped.
  In a heavy saucepan cook the onion in a little water over medium heat
  until softened, then add the fat and cook the onion until translucent.
  Combine the ground beef with the onion, mashing with a fork and
  stirring until the raw color disappears.  Add the garlic and wine,
  then cover and simmer for 5 minutes.  Stir in the tomatoes, the
  tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to
  taste, then simmer, covered, for 30 minutes longer.  Add the parsley
  and basil during the last 10 to 15 minutes.  Cook uncovered for the
  last few minutes, to allow excess liquid to evaporate; the sauce
  should be thick.  Remove the cinnamon stick before serving.  Makes 4
  cups. From "The Food of Greece" by Vilma Liacouras Chantiles.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:26:35, 24 Mar 2009
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