Text 38472, 61 rader
Skriven 2010-05-30 09:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: waves 230
=================
 ML> For some, a couple glasses is plenty, maybe too much. I don't
 ML> know whether to envy them or pity them.
 NB> I think I'd mostly pity them.  Unless it's simply self-control...
 NB> maybe a little envy might be in order then...  ;)

This weekend I've been drinking Miller Lite, which is very much
waterlike to me, and I doubt that I could become substantially
intoxicated from it, unless I drank enough to be uncomfortable.

 NB> lot of very useful lessons on that trip...  number one being to trust
 NB> my judgement and not to let others override me...  number two being to
 NB> keep track of my limits... and number three, stay away from college Ski
 NB> Club parties.

One and two are survival skills that everyone needs to learn.
Three, well, that's a little specialized..

 NB> Ah.  So you need to have a heated pool?

I much prefer a heated pool - the last place I did the butterfly
with any effectiveness was in Tootsie Roll Mel's heated outdoor
pool in January (some year in the 1970s). tinyurl.com/tootsierollmel

 NB> As I understand it, the butterfly requires more strength than
 NB> athleticism.

At the upper echelons, to which I make no claim, a balance of
strength and coordination is a requisite. It's a tough stroke,
but apparently very fast if done right. For me, it was just a
way of exercising my tummy - even when I was skinny I had a
bit of a pot.

French meat pie
cat: main, French Can
servings: 6

2 Tb cooking oil
1 lg onion, thinly sliced
1 lb ground beef
1 lb ground pork
1 c mashed potatoes
2 ts ground allspice
1 ts salt
1/4 ts pepper
1 (9") Pastry for double-crust pie
1 egg, beaten

In a skillet, heat oil over medium. Saute onion
until tender. Remove and set aside. Brown beef
and pork together. Drain. Combine onion, melt,
potatoes and seasonings. Line pie plate with
pastry. Fill with meat mixture. Top with crust.
Seal and flute edges. Make slits in top crust.
Brush with egg if desired. Bake at 375F for
30-35 min or until golden brown.

Source: Rita Winterberger at allrecipes.com

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