Text 23596, 73 rader
Skriven 2009-04-24 23:47:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: HELLO  90424
====================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 -> 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> Perhaps in the narrow Glen View of the world, all priests are
 DS> Roman Catholic priests whom you imagine to have been celibate
 DS> from the dawn of the church (wrong on both counts.)

Not at all!  I am quite aware that the idea of priestly celibacy only
came in hundreds of years after Christianity became an established
religion.  I admit to generalising somewhat in assuming the Sacerdotes
were Catholics, as that sect is the most common one in Italy and
Spain.  There are married Catholic priests here, who have married
prior to adopting that religion.

Regarding the association between names and trades, which seems to be
so rare these days, perhaps there is a conscious desire of people to
avoid such.  Mentally going through the people I know who have
occupation-type names, I don't know any Bakers, Cooks, Butchers,
Schumachers, Priests, Taylors, Fishers, Carters, Smiths, Shepherds,
Coopers, Millers, who practice their name function.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANGELS' CHEEKS - PAPOS DE ANJO
 Categories: , streetfoo, Brazilian, America-s
      Yield: 4 Servings
 
      2    Eggs; separated
      4    Egg yolks
     15 g  Flour- plain
    1/2 ts Baking powder
           Butter for greasing
           ; SUGAR SYRUP
    250 g  Sugar
    1/2 ts Vanilla essence
 
  Its name betrays its convent origins - this is one of many desserts
  deriving from the Portuguese nuns who first came to Brazil in the
  fifteenth century, bringing with them the skills in the making of egg
  and almond sweets learnt from the Moors. Makes 12
  
  1 Preheat the oven to 200C/400F/gas 6.
  
  2 In a bowl whisk the 2 egg whites until firm, then beat in the 6 egg
  yolks one by one. Beat in the flour with the baking powder, and
  continue beating until the mixture thickens.
  
  3 Lightly butter a tray of 12 straight-sided cake moulds, each about
  6 cm across. Pour the mixture into the moulds to fill each to
  two-thirds. Bake for 20 minutes, checking if the cakes are cooked by
  inserting a skewer in the centre; it should come out clean when you
  remove it. They will puff up and turn a lovely golden colour.
  
  4 Dissolve the sugar in 250ml water, then bring to the boil. Remove
  from the heat. When cool, add the vanilla essence.
  
  5 When the cakes are cool, remove them from the moulds, place them in
  a suitable shallow dish and pour the syrup over them, alloing them to
  soak in.
  
  From: STREET CAFE BRAZIL By: MICHAEL BATEMAN ISBN: 978-0-753716-37-3
  Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)