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Text 28108, 120 rader
Skriven 2009-08-31 10:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Going back to school
================================
-=> Carol Shenkenberger wrote to RUTH HANSCHKA <=-

 > -> I'll be in the same boat shortly.  I'm going to finish that degree with
 > -> online classes.  Might take a bit, but I'm ready.

 > It beats shlepping to class every day, sitting in lecture hall chairs
 > (especially with your back) and dealing with dorm life!  I literally have
 > had nightmares about going back to college and dealing with that stuff all
 > over again.  Twice is enough, thanks

 CS> Yup.  Online may not be as efficient, not sure, but I'm going to try a
 CS> class or so.  Get my feet wet and see how it goes.  At least, finish
 CS> off an associates.

Check and see if you can't take a CLEP test (College Level Entrance
Preparedness). I took one the Dean of Students at Sangamon State University
shamed me into by paying for the damned thing. And the results showed that I
was at a Master's level. So, I took a class (from Senator Paul Simon) in Public
Affairs Reporting, wrote a paper (thesis) and got an MA in Public Affairs
Reporting ... which the University of Illinois offered to convert to a more
prestigious UofI degree - after they took over SSU and re-named it University
of Illinois at Springfield.

I told the phone solicitor to stick that where the sun doesn't ever shine. I
(more-or-less) earned the MA from Sangamon State. I care not one whit about the
"prestige" of having a degree from the Illinois State Cow College (which is
what it started as ... an Agricultural college).

Anyway ... after all this rambling. Some colleges and universities offer an
on-line/in-person course of study ... with a 50-50 (hoped for) balance which
cuts down a away-from-home time and commuting expense. I know some people who
have done this sort of thing ... my sister, Georgia, for one. I am told that
going to class once in a while lets you ask in-person questions and helps you
to understand the subject matter in a more clear matter.

Good luck! Time spent educating one's self is NEVER wasted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Sautéed Magret with Herbs
 Categories: Poultry, Herbs, Dairy, Sauces
      Yield: 5 servings
 
      2    Magret; skin scored through 
           - fat, silver skin removed *

MMMMM-------------------------MARINADE------------------------------
    1/4 c  Olive oil
      1 ts (ea) fresh, hand-chopped
           - herbs: cilantro, rosemary,
           - onion, sage, garlic,
           - thyme, parsley
           Salt & pepper

MMMMM---------------------------SAUCE-------------------------------
    1/2 pt Fresh heavy cream
      2 ts Green peppercorns
           Juice from magret
           Salt and pepper

  * One pair of breast halves - from the same duck.     
     
  Combine all ingredients and heat in a saucepan.

  Magret is always duck breast, but duck breast is not always
  magret. Magret is the breast of a duck that has produced
  foie gras. 

  In this recipe the magret is cooked like a roast, medium
  rare. Finishing the sauce with foie gras gives it a unique
  and delicious flavor.

  Score the skin through the fat to the meat and remove the
  silver skin. Marinate for at least four hours (over night
  is best) in the marinade.

  Mix olive oil and herbs and rub onto the magret. Wrap the
  magret in a plastic bag and refrigerate 8 hours or overnight.

  You can include other herbs you like or Herbes de Provence,
  a classic French combination

  Preheat oven to 350°F

  Wipe the marinade off the magret. Saute in a hot, heavy
  skillet, skin side down for 4 minutes, then skin side up
  for 4 minutes.

  Bake 8 minutes, skin side up. Remove from oven, cover with
  foil and allow the magret to rest at least five minutes
  before slicing, saving the juices for the sauce.

  To Serve:

  Thinly slice magret on the bias, and fan the slices on warm
  plates. Top with sauce and serve at once.

  Tip: Also good with other sauces such as red wine and chicken
  stock with mushrooms, garlic and parsley.

  Serves four to six as an entrée

  Bon apetit!
  
  Source: Bugzy in an NFO file on alt.binaries.dvd.classic.movies

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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