Text 24837, 78 rader
Skriven 2009-06-09 07:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Tongue in Cheek
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> OK, here's what we do. Seal the driver off in a little compartment
 DD> where he has no contact with  passengers so the driver cannot be

 ML> No, you silly thing, here's what we do. We institute a swift and

Well, of course. I intended to be silly. My tongue was so far in my cheek that
my facetiousness bone was exposed to its maximum amount.

 ML> sure adjudication system for vehicular accidents where fault is
 ML> determined (I always thought no-fault was the stupidest idea ever
 ML> in the history of judicial reform), and in the case of negligence,
 ML> whether caused by radio (I'm against), cell phones (I'm strongly
 ML> against), or the opposite sex (I'm gently against, as of yesterday,
 ML> but check again tomorrow), the offender should be forced to pay
 ML> restitution in full without recourse to bankruptcy, and in the
 ML> case of gross negligence, be forbidden from operating a motor
 ML> vehicle for a substantial term, including life.

We pretty much agree here. Without getting into politics, that is. We might
model the laws about driving while (however) impaired on those of Sweden and
its drunk driving laws.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cats Tongues
 Categories: Cookies, Snacks, Desserts
      Yield: 55 servings
 
      7 tb Unsalted butter; softened
    3/4 c  + 4 ts confectioners' sugar
      3 lg Egg whites
           +=OR=+
      2 lg Eggs
      1 ts Vanilla extract
    2/3 c  + 1 tb all-purpose flour
 
  Preheat the oven to 400~. Brush 3 or 4 large, heavy baking
  sheets with melted butter. Dust with flour. Place the butter
  in a small stainless steel bowl and beat with a wooden spatula,
  warming it over low heat as needed to make it smooth, white
  and creamy. Sift the sugar over the butter and beat it in.
  Beat in 1 egg or egg white with the wooden spatula. Beat in the
  remaining egg or whites, 1 at a time, with a wire whisk. Whisk
  in the vanilla. Sift the flour over the batter and mix it in
  with the wooden spatula.

  Scoop the batter into a large pastry bat fitted with a
  5/16" plain pastry tube (Ateco #3) and pipe the batter on
  the diagonal in fingers 2-1/2" long and 3/8" wide at the
  center, arranging them on the baking sheets in staggered
  rows and separating them by 1-1/2". The ends of each finger
  should be fatter than the center, like a dumbbell. Bake, 1
  sheet at a time, until the cookies are lightly browned
  around the edges but still pale in the center, about 6 - 10
  minutes. Slide the cookies onto a wire rack using a metal
  spatula and let cook to room temperature. Store in a covered
  airtight cookie jar or tin for up to 1 week.

  Source: The French Cookie Book.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Golf and sex are the about only things you can enjoy without being good at
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)