Text 39503, 91 rader
Skriven 2010-06-26 16:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: is time for a zizz 332
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 -> And cheaper. Plus sometimes the world requires a soporific.
 RH> Sometimes it requires two, but I need to take antihistamines and
 RH> function at the same time for the most part.

I can do much of my living while asleep.

 -> It's relatively untransferable and functions as a money substitute
 -> only in transactions with the post office, and even then not always.
 RH> American ones, as far as I know, are always worth face value for
 RH> postage.  Confederate stuff won't work, but if someone were dumb enough
 RH> to put a penny black on a letter it would probably work.

Why wouldn't confederate stuff work? Do you think the post
office has the manpower to look at every stamp? I occasionally
use up to 8 stamps to come up with the current extortionate 44c,
and my brother solemnly pontificates that this will require
someone to pull the envelope and count up the postage, and I
just laugh at that. 

 -> That's the kind of thinking that makes next generations' plate
 -> blocks more valuable.
 RH> There are too many of some stamps.  

There are too many of all stamps. I think that everyone
should have franking privileges.

Speaking of sort of which, what do collectors make of the
vanity stamps that a few countries were producing? You sent
the post office your favorite photo, and it got put on a run
of custom-made stamps. I'm not sure what the premium was,
but it must have been substantial.

 RH> The one I'm thinking of has 12g of fat per serving; that's about the
 RH> same as some candy bars.  And I beg to differ on both taste and
 RH> texture.  Chances are I eat a lot more of it than you do.

The only yogurt I've had in the last two years is Fage. That
doesn't mean I have to like it. I think it's the next best thing
to fraud. How sour cream can be so delicious and yogurt so foul
I don't figure.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Smokey Potato And Corn Salad With Chipotle Mayonnaise
 Categories: Salads
      Yield: 8 Servings

      1 lg Red bell pepper
      2 tb Olive oil
  1 1/2 lb Large red potatoes *
      2 tb White wine vinegar
      3    Ears corn, shucked
    1/4 c  Plain yogurt
    1/2 c  Mayonnaise
      1    Canned chipotle in adobo
           Sauce **
           Plus 1/2 teaspoon adobo
           Sauce
      2 tb Chopped cilantro
           Kosher salt to taste

  *  scrubbed and sliced 1/4-inch thick ** seeded and minced to a paste,

  Rub the pepper with a little of the oil and grill it on the rack about 5 to
  6 inches from the heat source, turning frequently, until it is charred on
  all sides, about 10 to 15 minutes. Transfer it to a bowl and cover the bowl
  with plastic wrap.  When cool enough to handle, peel the pepper and remove
  the seeds, Chop the pepper and set aside. Let the grill fire cool to medium
  heat.

  Toss the potatoes with 1 tablespoon of the oil and salt to taste and
  arrange in one layer on the rack. Grill, turning frequently, until browned
  and tender, 15 to 25 minutes. Transfer the potatoes to a large bowl and
  while still hot, toss with the vinegar. Rub the corn with the remaining
  oil, season with salt and grill, turning frequently, until the corn is
  lightly golden on all sides, 10 to 15 minutes. Cut the corn off the cob and
  add to the bowl with the potatoes. In a small bowl whisk together the
  yogurt, mayonnaise, chipotle and adobo sauce and salt to taste. Add the
  chipotle mayonnaise, red pepper and cilantro to the potato salad and toss
  gently.

  Courtesy of Elizabeth Karmel

  Source: The Dinner Table

  M's note: why can't people spell smoky?

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