Text 23365, 66 rader
Skriven 2009-04-16 12:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: proto 491
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 JW> She responded, "I don't know; I'm not a Catholic and neither is my
 JW> teacher." "But he has to be, to teach at a Catholic school." " He
 JW> probably just said he was 'cause he wanted a job."

There are periodic teacher shortages that make the authorities
relax the rules. The year after I left my Catholic junior high,
the shortage was such that first they allowed non-Benedictine
monks to teach, then non-clergy altogether, then women, then
protestants. The result: that year the headmaster (a Benedictine
monk) ran off with a protestant woman non-clergy.

 JW> In any event Roslind knew as she has been planning the family Easter
 JW> dinner for ages. She's prepping for it now while I do taxes (April
 JW> 30th deadline here). It will be later today at Ray's house and
 JW> features a roast pork, a half ham and a leg of lamb. That should be
 JW> more than enough for 18 people.

Funny - I tend to plan big dinners a couple days in advance.
If I plan too far ahead, I have to cook the dinner ahead as well.

 JW> Anything over 0.20 and the lizard brain takes over.

So does this mean that a pretty brunette or redhead is the
equivalent of 0.20?

 JW> Both of these theories of course fly in the face of Native beliefs
 JW> that they have been here since the beginning.
 ML> Not really: depends on how you define beginning, after all.
 ML> Did the world exist before me? Will it exist when I'm gone?
 JW> Hey, this is the Cooking Echo, not the Metaphysical Solipsism Echo!

I always said that my fascination with cooking related to
the desire to perform magical changes upon the rest of the world.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Miller's Scallops
 Categories: Pasta, Seafood
      Yield: 1 Serving

      7 oz Sea scallops
      1    Large mushroom, sliced
    1/2    Medium sized tomato, sliced
           -into wedges
      1    Chopped scallion
    1/2 t  Chopped garlic
      2 oz Dry white wine
           Salt & pepper to taste
      7 oz Fettucine
  1 1/2 T  Margarine
           Flour

  Lightly flour scallops in flour, salt and pepper. Saute at medium
  heat in melted margarine until golden brown. Add mushrooms and garlic
  and saute for an additional minute. Add wine and simmer an additional
  minute. Add wine and simmer - reduce to 1/2 liquid. Add tomato wedges
  and simmer an additional minute. Toss with Fettuccini and top with
  chopped scallions. One large serving.

  From the Old Red Mill Inn, Clarence, NY, in "Taste of Buffalo Cookbook
  1998". Typed for you by Joan MacDiarmid.

MMMMM
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