Text 25416, 87 rader
Skriven 2009-06-27 21:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CELL PHONE CAMERAS 90
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> burn through a thousand a month altogether. But those costs
 JW> are worth every cent spent in improved productivity and increased
 JW> sales (and are tax deductible

 GJ> That is a lot!  Could you not negotiate a special all-embracing rate
 GJ> with a single supplier much cheaper?

I have already.

 
 JW> She does manage to make me feel old. Not long ago she went to her
 JW> first rock concert. Last week she went to her first dance. That took
 JW> two changes of hair styles, two weeks of reviewing clothes and
 JW> intense consultations with three other girls, plus two hours prep the
 JW> afternoon of. She didn't have a date though, thankfully.

 GJ> The date will be there for the next dance!

Her "pack" (she doesn't have a posse, she's a Northerner) hooked up
with a group of boys who were waiting for them when they got
there.Not quite one on one dating, but that won't be long in coming.

 GJ> The 9 yo g'daughter I have
 GJ> been educating for the last few days, has been quite open with me
 GJ> about her parents and discipline.  If she misbehaves, her mother still
 GJ> thinks she is "cute", while when her father has cause to growl at her,
 GJ> she looks sad, and squeezes out a tear or two, which causes Dad to
 GJ> immediately apologise and forgive her.  As she told me, smugly, she
 GJ> can get away with anything with her Dad.

Neekha's successful guilt trip with her dad, "You never spend any
time with me anymore since you started dating Sheila. This is
Michelle all over again."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Loin of Lamb
 Categories: Lamb, Chilies
      Yield: 4 Servings
 
           A 4-pound lamb loin
      2    Garlic cloves; sliced thin
      1 tb Salt
           Coriander, mint and Chili
           -Chutney as accompaniment

  Loin fully boned and trimmed of fat and membrane, reserving the
  bones and scraps for the stock and separating the eye of the loin
  and the tenderloin.
 
  On a work surface tie together with string the eye of the loin and
  the tenderloin at 1-inch intervals and tie the length of the meat
  with string, leaving enough string at the ends to reach the
  handles of a kettle. Make several slits in the meat, insert the
  garlic, and chill the meat, covered, while making the stock.
  
  In the kettle combine the reserved bones and scraps, the salt, and
  12 cups cold water, bring the water to a boil, skimming the froth,
  and simmer the mixture for 1 hour. Strain the stock through a fine
  sieve into a bowl, discarding the solids, return it to the kettle,
  cleaned, and bring it to a simmer over moderately high heat. Lower
  the lamb into the stock without letting it touch the side or the
  bottom of the kettle, tie the string to the handles, and simmer
  the lamb for 10 to 12 minutes for medium-rare meat. Remove the
  lamb from the kettle, discard the strings, and let the lamb stand
  on a cutting board for 3 minutes. Cut the lamb diagonally into
  1/2-inch-thick slices, divide it among 4 plates, and spoon the
  chutney onto the plates.
  
  Gourmet June 1991
  
MMMMM



Cheers

YK Jim


... 9 out of 10 men who have tried Camels, prefer women.

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