Text 37800, 85 rader
Skriven 2010-05-16 13:26:32 av Michael Loo
     Kommentar till en text av Nancy Backus
Ärende: of many things 156
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 NB> Probably.  I know that my mom had said that her college required them
 NB> to be able to swim a mile (laps in the pool, IIRC) to graduate.

A mile is quite a distance. Considering that I'm so inefficient
that each stroke probably carries me two feet, that would mean
over 2500 strokes, an arm-damaging ordeal.

 NB> She was trying to get me to do the Australian crawl...

Drink two bottles of best Barossa Shiraz. Fall over. Crawl.

 and I could at best do two/three strokes before
 NB> having to put my feet back on the bottom of the pool, stand up, choke
 NB> and breathe...  ;)

Don't take this wrong, but are you denser than other people?

When I was skinny, my equilibrium point in fresh water was
low enough that if I relied on it, most of my face, including
that greatest of miracles, the nose, would be under water.
Despite my ample fat, my bones and muscles were dense enough
that this "oh, you'll float just fine" stuff turned out false.

 ML> I used to like putting my face in the water - now I truly detest
 ML> it, for which there is no explanation that I can come up with.
 NB> Some sort of acquired phobia?  Result of brain injury?  Side-effect of
 NB> aging?  ;)

Not sure. I think but am not sure that there was no particular
stimulus to get me phobic. And I think but am not sure that it
preceded the brain injury. Aging, I doubt it, who's aging?

Now, just thinking of putting my face in the water gives me
the shivers.

BONELESS LAMB WITH MUSHROOM CRUST AND LEEK PUREE
cat: celebrity, main
servings 2 to 4

2 oz dried black trumpet or other dried mushrooms
1 lg egg
;s&p
;flour for dredging
2 racks lamb, boned
4 md leeks; trimmed of hard green parts, split in
- half, well washed, and roughly chopped
1 Tb butter
4 Tb extra-virgin olive oil
4 oz fresh mushrooms; trimmed and chunked
2 cloves garlic; lightly smashed
2 sprigs thyme

Grind dried mushrooms to the consistency of coffee and
put them on a plate. Beat egg in bowl with salt and pepper,
and put flour on plate. Dip lamb very lightly into flour,
shaking off excess. Dip it into the egg, and then into the
mushrooms. Pat mushrooms to adhere; coat lamb heavily.
Refrigerate on waxed paper for 3 hr minimum.

Preheat oven to 500F.

Cook leeks in boiling salted water until tender. Drain,
reserving a little cooking liquid, and puree leeks with
butter in a blender, adding cooking liquid as necessary to
keep machine from stalling [M says that cream would do as
well!]. Correct seasoning and keep warm in a saucepan over
very low heat.

In half the olive oil, cook fresh mushrooms, garlic, and
thyme until mushrooms are tender.

In an oven-proof skillet, brown lamb over medium-high heat
for 2 min on one side. Then turn lamb, and place skillet
in oven for 5-6 min for medium-rare meat, or a little
longer to taste.

Let lamb rest for 1 min, and then cut it into 3/4" slices.
Place dollop of leek puree on each plate, and top with
portion of mushrooms. Place lamb on top, and serve.

adapted from J.-G. Vongerichten, NY Times 12/17/97
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