Text 2579, 68 rader
Skriven 2008-02-16 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Various
===================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 BM> Home Ec...

 JM> not required every year. That
 JM> encroaches on the other educational possibilities HS
 JM> offers to young people.

I'm beginning to think that high school students really need more
time in school so that they can get ALL the academic subjects,
trade courses, business courses AND home ec/money skills/sex ed
courses. In the old days summer vacations allowed for young folk to
help on the farm during the busiest time of the year not to give
teachers and students a long break. Perhaps schools should run
three semesters a year not two to allow for a 50% increase in
courses. I hit high school just at the cusp of the new and old math
courses and took both. I value the "old" geometry and trig I learned
just as much as the "new" set theory and calculus.
 
 JM> I cannot think of one HS
 JM> course I took as being totally irrelevant to my later
 JM> life
                                 
Latin was a total waste of time. The four years spent learning latin
could have been compressed into one week of English class studying
etymology.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coquito (Puerto Rico Coconut Eggnog)
 Categories: Alcohol, Beverages, Caribbean
      Yield: 1 Servings
 
  13/16 qt Light Puerto Rican Rum
           Peel from 2 limes; (grated)
      6    Egg yolks
      1 cn Sweet condensed milk
      2 cn (large) evaporated milk
      2 cn Coconut cream; (like Coco
           -Lopez)
      6 oz Gin
 
  Mix half of the rum with the lime peel in a blender at high speed
  for 2 min. Strain and put in large bowl. Add rest of rum. In
  blender, mix egg yolks, both milks and gin until well blended. (I
  also add the juice of the 2 limes, to cure the egg yolks). Pour
  3/4 of this mixture into bowl with rum. Mix rest with coconut
  cream and blend well. add to rum mixture, blend well and
  refrigerate. (I save the rum bottle and other glass bottles to
  pour it in.) I usually make this the day after Thanksgiving or so,
  and let it mellow in the refrigerator until mid-to-late December.
  It's kind of strong when fresh. Serve cold at parties or after
  dinner.
  
  Posted to Bakery-Shoppe by Ana Kurland
 
MMMMM
 


Cheers

YK Jim


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