Text 24410, 67 rader
Skriven 2009-05-25 23:40:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: SATs
================
 -=> On 05-24-09  22:48,  Ruth Hanschka <=-
 -=> spoke to Dave Sacerdote about SATs <=-

 -> RH> Did they allow calculators? 
 -> 
 -> Yes.  Many of the math questions benefitted by the use of a graphing
 -> calculator for the advanced algebra stuff.  Which was stuff for which 
 -> I had no clue.
 -> 
 RH> That's just plain strange.  I don't even know how to use a graphing
 RH> calculator.  Then again, when I took mine, I could do half of that
 RH> stuff in my head....  These days, fuggedaboutit.
 
Neither do I.  I have a Casio with lots of functions, and have been
satisfied with it for many years (decades?).   I don't even have
graphing software on my computer.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kalamarakia Tursi (Pickled Squid)
 Categories: Greek, Seafood, Appetizer
      Yield: 6 servings
 
     12 md Squid
      3 tb Olive oil
           Salt
           Freshly ground pepper
    1/4 c  Chopped fresh parsley
           Few sprigs fresh rosemary
      2 c  White vinegar (approx.)

MMMMM------------------PICKLING SPICES & HERBS-----------------------
      8    Black peppercorns
      2    Garlic cloves
      1    Bay leaf
      1    Sprig fresh rosemary
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink. Rub salt on the outer sacs and rinse them
  inside and out with cold water. Heads and tentacles should be rinsed
  thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a
  frying pan and slip in the squid rounds, heads and tentacles. Cover
  and simmer until bright pink and tender (approximately 30 minutes),
  adding salt and pepper to taste, parsley and rosemary during the last
  15 minutes. Half fill a clean quart-sized jar with the squid and all
  the juices remaining in the pan. Add white vinegar almost to the top,
  then the pickling spices and herbs. Seal the jar tightly and shake.
  Marinate at least one day before serving. Keep in the refrigerator.
  
  To serve, remove from marinade and serve cold, within 10 days.
  
  Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  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. 23:42:48, 25 May 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)