Text 26884, 81 rader
Skriven 2009-08-02 20:02:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: TROLLING  90802
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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

 JW> Yellowknife immigrants tend to be newer to the country and tend to
 JW> have heavy accents, although their kids don't.

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

Officially?

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

With what result?   Was her next ploy to threaten to visit him in
person?

Did you know that yesterday (1st August) was the day when all race
horses have their official birthday?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GALLOPING HORSES (THAI APPETIZER)
 Categories: Thai, Appetizer
      Yield: 8 Servings
 
      1 ts Oil
      1 lb Ground pork
      4    -to
      8    Garlic cloves
           -- finely chopped
      3    Green onions, white part
           -- chopped
    3/4 c  Roasted salted peanuts
      1    Fresh pineapple; -OR-
      5    -Tangerines, -OR-
      4    -Oranges
    1/3 c  Sugar
    1/2 ts Pepper
           Lettuce leaves
           Mint or coriander leaves
           Chopped chilis
 
  Grind peanuts.  Heat oil in a frying pan, add pork, garlic and
  onions. Cook until pink color disappears.  Drain off most of the fat.
  Add sugar and pepper, cook 1-2 minutes.  Add peanuts, mix in well,
  then remove from heat. Cool to room temperature.
  
  Prepare platter, lining with lettuce leaves.  Peel and segment the
  citrus fruit if used, cutting each segment down to the back and
  fanning open to form a circle.  If using pineapple, cut off top
  leaves and outer skin, as thinly as possible, from top down.  Look at
  the "eye" pattern, as it forms a spiral down the pineapple.  Cut the
  spirals with a sharp knife held at about a 45 degree angle.  Cut off
  bottom. Cut pineapple into about 5 or 6 wedges and then cut each of
  those into 1/4 inch slices. Arrange fruit on platter.
  
  Mound meat mixture onto fruit, and decorate with other garnishes.
  Serve at room temperature, or chilled.
  
  (servings:  8-10)
  
  From: arielle@taronga.com (Stephanie da Silva)
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)