Text 39086, 70 rader
Skriven 2010-06-18 08:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: world 300
=================
 ->  RH> no substitute for real fur.
 -> Being an allergic, I'm figuring no fur is best.
 RH> I'm allergic to cats; it doesn't stop me.  I like dogs too, as long as
 RH> they belong to someone else.

I'd just as soon be an occasional visitor with the cats as
to keep both the diphenhydramine manufacturer and Kimberly-
Clark in business.

 RH> On the other hand, all those first edition Julia Childs you should
 RH> have bought would be worth a pretty penny now.  The stamps my dad so

Julia firsts are pretty common still. Of course, she's been
in new vogue since that movie about the idiot who cooks her
way through the books, but I'm sure that will die off in time.

 RH> assiduously collected are worth about face value.  On the other hand, I
 RH> haven't had to buy first class postage in years.

I had a bunch of commemoratives that (sadly) got stuck
together in a wet spell - used some of them anyway but have
lost them again (probably in the storage unit, where they
depreciate with the dollar).

Do you know that if you buy in bulk, you can get old 
commemoratives at or below face? The dealers bought sheets
for the plate blocks and then have all these stamps left
over (very few collectors of full sheets). Pretty neat.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Grape Nut Roll (Soutzouki)
 Categories: Candies, Greek
      Yield: 1 servings

           Karen Mintzias                      1    -Lemon, juice only, instead
      6 oz Frozen grape juice;undiluted      1/2 c  Whole walnuts
    1/2 c  Sugar or honey                      3 tb Cornstarch
      1 sm Box pectin jell                   1/4 c  Cold water
           Citric acid (pea-sized);*OR*

  Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still
  being used in the villages of Greece.  The traditional recipe is quite
  involved, calling for the stringing of walnuts like beads on linen thread,
  boiling many pounds of grapes into a thick syrup and coating the nuts by
  pouring the thick syrup over them just as if you were making candies until
  a purple necklace is formed.  You can make this recipe in a simpler way
  without having to stamp on the grapes with bare feet.

      In a large deep pot bring juice and honey or sugar to a vigorous boil.
  Add pectin and boil 5 minutes.  Dissolve citric acid first in a tablespoon
  of hot syrup, then add to the rest of the syrup, mixing it in.  Add nuts.
  Dissolve cornstarch in cold water and mix into syrup, stirring quickly.
  Cook 1 minutes more.
      Ladle thick mixture on to heavy waxed paper.  Make a long thick roll.
  Pick up two sides of paper and press together to make a fat sausage of
  candy.  Let set at room temperature.  Store in plastic bag.  Slice as
  needed.

  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel
  Books, New York.

  Typed for you by Karen Mintzias

-----


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