Text 36043, 112 rader
Skriven 2010-03-21 05:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Sportsgirls
===================
-=> Michael Loo wrote to Dave Drum <=-

 DD> There are some high school football teams where women compete for and
 DD> win positions on the varsity squad. The guys don't like it much,
 DD> especially those who get beat out for the position by a "damned girl".
 DD> Not to mention the ribbing they get from their peers.

 ML> I can imagine the trouble that would ensue. Must be a fun
 ML> locker room, though.

I think they do separate dressing facilities. Although I can envision that some
bureaucratic regulation would require that all players (including the girls)
wear a jockstrap. Most of the problem would be from kids being kids (and
naturally cruel) and the boys not having figured out that macho is not always
the best policy. 
 
 DD> I see no reason for women not to compete against men in the world of
 DD> golf, either.

 ML> Or in any sport for which they can compete.

 ML> Was it Babe Didrickson who struck out the heart of the
 ML> Yankees lineup in an exhibition game?

Everybody has struck out the heart of the Yankees line-up. They are a favourite
whipping boy for people out to "prove a point". 

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yankee Lamb Stew
 Categories: Lamb/mutton, Stews, Vegetables, Wine
      Yield: 6 servings
 
      3 lb Lamb shoulder, in 2" cubes
    1/2 ts Salt
           Fresh ground black pepper
      4 tb Oil
      1 md Onion; quartered
      4 md Carrots; peeled, in 1/2"
           - rounds
      2    Celery ribs; in 4 pieces
      1 tb Fine minced garlic
      2 tb Tomato paste
    1/4 c  All-purpose flour
      1 c  Dry white wine
      5 c  All-purpose stock
           +=OR=+
      5 c  Chicken broth
    1/2 tb Whole black peppercorns
      2 tb Chopped fresh thyme leaves
           +=OR=+
      1 ts Dried thyme
      1 md Potato; peeled, 1/2" cubes
      2 tb Unsalted butter
      2 md Turnips; peeled, 1/2" cubes
    1/2 c  Peas
 
  Preheat oven to 325øF. 

  Pat the meat dry and sprinkle with salt and pepper as
  desired. Heat the oil in a large covered casserole or Dutch
  oven over high heat on top of the stove. Add the meat,
  without crowding, in batches if necessary, and brown well on
  all sides. Remove pieces to a plate as they are done and
  reserve. Repeat until all meat is browned. 

  Pour off any remaining fat, and replace the casserole over
  medium heat. Add the onion, half the carrots, celery, garlic
  and tomato paste. Cook 5 minutes, stirring occasionally. Use
  your spoon to loosen and dissolve the brown bits stuck to
  the bottom of the casserole. Add flour and cook, stirring,
  an additional minute. Add the wine and cook for about a
  minute to burn off the alcohol.

  Replace the meat (and any juices on the plate) in the
  casserole and add the stock, peppercorns and thyme. Cover,
  bring to a boil and place in the oven for 1 1/4-to-1 1/2
  hours, or until meat is tender. Meanwhile, combine potatoes,
  remaining carrots and butter with 1/2 cup of water in a
  medium saucepan over medium heat and cook for 5 minutes. Add
  the turnips and cook, stirring occasionally, until all water
  is evaporated, leaving the vegetables bathed in butter,
  about another 5 minutes. Add the peas, remove from the heat
  and set aside. 

  Remove the casserole from the oven. Using a slotted spoon,
  remove the meat from the sauce and place it in a bowl. Pour
  the sauce through a fine strainer into another bowl and
  discard the vegetables and spices that remain in the
  strainer. 

  Replace meat in the pot, add the cooked vegetables and the
  sauce. Cover and place over medium heat for 5 minutes.

  Serve piping hot.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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