Text 35235, 102 rader
Skriven 2010-02-26 23:10:01 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35186 av MICHAEL LOO (1:123/140)
Ärende: getting to no 854
=========================
Hi Michael,

 RH> I'm not sure how they worked things out.  He was supposed to appear
 RH> with another guy but the other one backed out.  Instead, his (first
 RH> guy's) wife came with him, a classical musicial in her own right.  News
 RH> & Observer critic gave it a pretty good review.

 ML> What did they play?

It was several months ago; too much has happened since for me to recall.
We didn't go to the concert.

 RH> I understand that.  It's a very interesting place to visit.  I'm glad
 RH> we had a guide for this trip but I'd like to get over there again,
 RH> either on our own or with connections that we can explore more on our

 ML> I really think that Israel is in my not too distant future.

It is quite an interesting place to visit.  We could have spent a lot
more time at some places than we were allowed.  It was good to have a
guide for a lot of the places for our first visit but it would be
interesting to go back on our own, now that we know what's where.

 RH> For sure!  One young man on our trip had been in the military,
 RH> deployed to A............... before going to seminary & then the trip.
 RH> He was detained  for further questioning when we got there.  Another,
 RH> older man, had a very common name so he was pulled over for more
 RH> questioning when we got there.  His wife wasn't happy but once she saw
 RH> the support we gave her, she felt better, then quite relieved when he
 RH> was allowed to rejoin the group.

 ML> How much time did these examinations take?

Maybe 15-20 minutes, not really that long but a bit unsettling if not
anticipated.


 ML> Pretty much.
 RH> And, Steve says that we could go up to the Boston area to help you
 RH> celebrate. (G)  Did you say that Toscanini's (the ice cream place) is
 RH> still in business?  Is Legal Seafood all it's hyped to be?

 ML> 1. I would be honored. The afterparty is supposed to be at the
 ML> Salem Beer Works, so I don't know how that would wash.

You know where we stand on that; if others want to drink, OK for them
but we can celebrate with diet Coke, sweet tea, etc. (G)


 ML> 2. Yes.

GANGWAY.................HERE WE COME! (G)


 ML> 3. No. It's perfectly fine, but you can do as well cheaper locally.


No surprise; big name=big price; no name, probably really good food at a
better price.

 ML> Noodles with honey and poppy seeds
 RH> Easy, and looks good.  Wonder how soy milk would work in it.

 ML> Too thin. You might thicken it somehow first and then use it
 ML> in the recipe.

Sounds logical, maybe mix in a bit of corn starch or something on that
sort.

 RH> As I told Hap, I'd probably go for a mix so it wouldn't be too spicy
 RH> or too mild.  We've done chicken quite often a way we found in Germany
 RH> and Switzerland that's simple but good (but not for those on a sodium
 RH> restriced diet).  Basically, wash off the chicken, pat it slightly
 RH> dry, sprinkle (heavily) with salt & paprika.  Let it sit for a few
 RH> minutes, then grill or roast.

 ML> Tonight my uncle made roast chicken - he took a couple of pequins
 ML> and tore them apart (by hand) and put them in the cavity. Then he
 ML> rubbed onion powder and garlic powder and salt over the surface.
 ML> Roasted as normal. It was pretty good, but I served myself the back,
 ML> with all the hot pepper, and once in a while, ahua! as they say.


Funny, how these things work out.  I took a chicken carcasse (from a
commercially roasted, grocery store chicken) this afternoon & simmered
it a couple of hours with s&p, some powdered vegetable broth and about 4
cups of water.  Then I deboned the chicken (just scraps), added about
half a bag of mixed vegetables and let it cook about 15 minutes.  Then I
put in about a cup of organic veggie mini pasta (ABCs, 1,2,3s) and
cooked it for about 15 minutes more.  It made a good supper, with left
overs for tomorrow's lunch.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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