Text 23369, 68 rader
Skriven 2009-04-16 12:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: unhealthy 495
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 RH> But, my appetite is no longer what it was and half of a 12"
 RH> pizza, (calzone in this case) with salad on the side was a bit too much
 RH> for me. 

I've discovered that for protein foods my appetite is as
big as ever or bigger; for other things, it is fairly modest.
Self-preservation, perhaps, as my blood sugar tends to be on
the high side.

 ML> Good sized (or perhaps more properly, well sized) means sensibly
 ML> sized (of appropriate size).
 RH> Agreed, that should be the proper useage.
 ML> Good-sized (or, more classically, good-size) means big.
 RH> That's the more idiomatic use that seems to have taken over.

When I learned English as she is spoke, these distinctions
were followed.

 RH> I used to be able to eat half of a 16" round

That is a respectable quantity of food indeed.

 RH> Actually, I'd go for either a diet Coke or sweet tea as my drink of
 RH> choice.
 ML> The place has the former, not the latter, which is not
 ML> common hereabouts.
 RH> I know; you only find sweet tea in the south.  Even in Texas they
 RH> serve it unsweet.  That took me by surprise when we moved there; I was
 RH> expecting the sweet tea of the south eastern states.

You should have known - Texans have good teeth.

"How can you tell that the toothbrush was invented in Arkansas?
'cause otherwise it would be called a teethbrush."

Girolles a la ciboulette
cat: main, vegetable
servings: 6

1 kg girolles (chanterelle mushrooms)
1 bn chives
1 garlic clove
6 Tb olive oil
30 cl cream
fleur de sel de Guerande
pepper

Rub the mushrooms clean in a cloth; do not wash.

Rinse, dry, and mince the chives

Peel and mince the garlic.

In a saute pan, saute the mushrooms in the oil
with the garlic for 3 min, stirring. Season.

Lower the heat, add the cream and chives, and
cook 2-3 min.

Serve hot with slices of country bread toasted
and rubbed with garlic.

Le bon accord : CuisineAZ.com vous conseille un
meursault (blanc, Bourgogne)
Source : CuisineAZ.com
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