Text 23301, 73 rader
Skriven 2009-04-14 10:42:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: HELLO  90414
====================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 
 DS> Italian, in my case.  Most of the Sacerdotes in the US are related
 DS> to one another; it's not a very common surname here in the States
 DS> though it's not very rare in northern Italy.
 
 GJ> In cultures where the priests are celibate, how come they 
 GJ> have so many descendants?

 DS> I won't bother answering that until you can tell me how many 
 DS> Millers grind grain, how many Coopers are building barrels,
 DS> how many Smiths are working at forges, etc.

Once upon a time there was a Miller (or several) who ground grain, a
Cooper who made barrels (now they fill them), Smiths who were black,
and .... a priest who wasn't celibate.

 DS> Oh, that's right.  Surnames don't necessarily reflect vocations.
 DS> Must have slipped your mind.

It is interesting to ponder on the origins of names, and whether any
of the characteristics of the family progenitors have been passed on
to the current generation.

Naismith is an interesting one.  The family coat of arms features a
broken hammer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buddhist Monk's Soup
 Categories: Chinese, Vegan, Soups, Vegetables, Noodles
      Yield: 8 Servings
 
      1 qt Water
      1 lb Pumpkin or butternut squash
           - peeled & cut into
           - large chunks
      1    Sweet potato
           - peeled & chunked
    1/2 c  Raw peanuts; shelled and
           - skinned. Soaked 30 min,
           - drained & roughly chopped
    1/3 c  Dried mung beans
           - soaked 30 min and drained
      3 tb Vegetable oil
      1    Square of bean curd
      1 qt Coconut milk
    1/2 oz Cellophane noodles,
           - soaked 20 min, drained
           - & cut into 1 inch sections
 
  Boil the water and drop in the pumpkin/squash, sweet potato, peanuts
  and mung beans.  Cook on medium heat for 35 min.  While making the
  soup, prepare the bean curd by heating the oil in a frying pan and
  cooking the curd until light brown on both sides.  Slice lengthwise
  into 1/4 inch strips and set aside.
  
  After the 35 min, check the mung beans for softness. If they're soft,
  add the coconut milk and a touch of salt. Bring up to a boil and
  throw in the cellophane noodles and fried bean curd.
  
  Serve with rice and Buddhist Nuoc Leo.
  
  From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
 
MMMMM
 

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