Text 34258, 79 rader
Skriven 2010-02-01 11:13:46 av Michael Loo (1:18/200)
     Kommentar till en text av Glen Jamieson
Ärende: age & wisdom 726
========================
 GJ> So there is hope for us, yet.

Always was. I'm not planning on giving up for a fair
length of time, and if the medication prevents it,
the medication goes. That's nonnegotiable, and the
blonde cardio knows it.

 GJ> For anyone with an enquiring mind, the idea of "finding the limits" is
 GJ> inevitable.

Of course, that means that enquiring minds leave the gene pool
more rapidly than other kinds.

 ML> Possibly she wasn't kidding. If your taxi ride in Singapore
 ML> costs, say, S23.45, and you give the driver S25, you are likely
 ML> to get S2 back. And may well not accept a "keep the change" or
 ML> the equalizer of a S1 coin.
 GJ> I appreciate that non-mendicant attitude of Singaporeans.  The giving
 GJ> of un-earned gratuities is insulting, as infers that the giver is
 GJ> financially or otherwise superior to the receiver.

It doesn't infer anything; but it does imply that the giver is
in a financially superior role in relation to the receiver,
which in the context is generally true.

 ML> Indian Lamb Chops with Curried Cauliflower
 GJ> I like the look of that.  Was anything like that served in your
 GJ> hospital?  Are the hospital medicinal wines any good?

The guy who saw the window washers said that the Asian food
was very good, but as I was on low sodium, low this, low that,
I was denied Asian food.

 GJ> I discovered a delightful dessert recently.  Vanilla ice-cream with
 GJ> the juice from a can of baby beetroot drizzled over it.  The addition
 GJ> of a few teaspoons of rum lifted it even further, from excellent to
 GJ> sublime!  It looked spectacular, too.

Perhaps you see window washers, too?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gellert Salad
 Categories: Side dish, Salads, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
  3 1/4 lb Beetroots
      1 oz Sugar
    3/8 c  Vinegar
      1 c  Tartar sauce
    3/4 oz Salt
      1 pn Caraway seeds
           Horseradish

MMMMM----EUROPEAN MEASUREMENTS----
    150 g  Beetroots
     25 g  Sugar
     90 ml Vinegar
    220 ml Tartar sauce
     20 g  Salt
      1 pn Caraway seeds
           Horseradish

  Wash the beetroots and cook them in their skins in plenty of
  water until tender. Peel the beets and slice them with a scalloped
  knife. Then put the slices into a brine of the vinegar, sugar,
  salt, caraway seeds and horseradish. Let it soak for a
  few hours, then drain off the brine and cut the beetroot slices
  into strips. Mix with the tartar dressing. Before serving garnish
  with minced parsley and finely diced aspic and corn salad.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
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