Text 26773, 79 rader
Skriven 2009-07-30 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TROLLING  90728
=======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The "Asianisation" of Australia over the last couple of generations
 GJ> has resulted in people of East and South-East Asian ethnic appearance
 GJ> growing up speaking with a broad Australian accent, so we are no
 GJ> longer all that surprised when a girl who looks like a typical
 GJ> Vietnamese calls out to her "mates" in Strine.  Soon it will be the
 GJ> children of the more recent Middle Eastern and Indian migrants who
 GJ> will be speaking the "language".
                                                       
Yellowknife immigrants tend to be newer to the country and tend to
have heavy accents, although their kids don't.

Alex now has a noticeable Newfy accent thanks to her exposure to Tom,
who has been promoted recently from mom's boyfriend to step-dad.

She has become very assertive and outspoken. She entered pre-school
younger than she was supposed to as they didn't check her age last
year. Even though she did very well, the Powers That Be decided she
shouldn't advance into kindergarten this fall but wait a year. With
a little help finding the number, she called the NWT Deputy Minister
of Education herself (Roslind knows him quite well as she was an
instructor at the college he was president of) and left him a voice
mail. "I am a big kid. And smart. Don't make me go to baby school
AGAIN."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spaghetti With Garlic, Anchovies, And Chili
Categories: Pasta, Anchovies, Chilies, Garlic
  Servings: 1

      3 TB olive oil
      3    cloves garlic, slivered
      8    anchovy fillets in olive oil
           roughly chopped
      2    dried red chilies, or
      1 pn red pepper flakes
      4 oz good-quality spaghetti

The magic of garlic and chili together in a skillet is enough to
build a hundred pastas on, especially when the humble anchovy is
added to the mix. From an old New York Times article by Mark Bittman
about quick ways to cook dinner, this line stuck out: "A Roman
classic: slivered garlic, with six or so anchovy fillets and a dried
hot chili or two. Dress pasta with this." 
             
1. Bring a pot of salty water to boil. Cook the pasta until al
dente, reserving some pasta cooking water.

2. In the meantime, heat the olive oil in a medium skillet over
medium heat. Add the garlic and chili and cook until the garlic is
fragrant and soft, 1-2 minutes.

3. Add the anchovy fillets and mash them into the olive oil until
they melt. Continue cooking until the garlic is quite soft and just
beginning to turn golden, but not yet brown. Remove the red chilies
if you used them.

4. Add the pasta to the skillet and toss to coat in the sauce. Add a
little pasta cooking water and continue stirring to create a sauce
with the olive oil. Serve immediately.

Posted by Blake Royer
        
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I cook with a performance-enhancing drug -- bacon

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)