Text 3984, 75 rader
Skriven 2008-03-18 11:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: masters 997
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 ML> Well, in addition to one pair each of black and brown, there
 ML> are tennies and hiking boots, so there are 12 possibilities
 ML> of mismatch! (left black, right hiking, etc. etc.).
 RH> I can picture it; some pretty strange combos can be had there.
 RH> Somebody needs to look him over, top to bottom before he goes on stage.

Perhaps, as he is singularly myopic (needs new glasses, too).
But currently there's no one handy, so who knows what kind of
attire he will see fit to clad himself in for the next concert.

 RH> I'll never buy again.  If I'd had a sample before I'd not have even
 RH> bought the bag.  Didn't cost too much anyway and I'll write it off to
 RH> research.

Worthwhile research indeed - saved me fifty cents, and probably
saved the Sac as well.
 
 ML> I've been impressed with chocolate Silk, especially the way it
 ML> has improved in the last decade (it used to taste like chalk,
 ML> and now it tastes almost like chocolate milk from your school
 ML> lunch).
 RH> Maybe your school lunchbut not mine. My parents made us buy the white
 RH> milk because it was cheaper.

In elementary school, white milk was 2c, chocolate unavailable.
Later, I think, both were a dime.

   The exact amount of change was set aside
 RH> in stacks, one for each kid, at the beginning of the week for that
 RH> week's milk money.  And, my mom worked at the school so there was no
 RH> way I could have cheated.

Once in a while I'd pocket the 2c and not have any milk so that
at the end of the week I could get some bubble gum.
 
Clifford's gourmet Irish stew
cat: Irish, main
servings: 4 to 6

2 lb lamb shoulder, trimmed of fat and diced
- (bones reserved)
2 carrots, peeled and chopped
1 qt fresh water
1 onion, chopped
2 sm white turnips, peeled and chopped
2 stalks celery
1 leek, well washed and sliced
Salt
Freshly ground black pepper
1/2 c heavy cream
7/8 c finely shredded cabbage
1 ds Worcestershire sauce
Fresh chopped parsley

Place lamb in large pot and cover with water. Bring
to a boil. Immediately remove from heat and drain
and rinse lamb. Place lamb in a clean pot. Add bones
and water. Add carrots, onion, turnips, celery, and
leek. Season. Bring to a simmer, then lower heat,
cover and cook gently for about 1 hr, or until meat
is tender. Remove bones and discard.

Scoop out about 1 c containing some liquid and some
vegetables (but no meat) and puree with the heavy
cream in a food processor or blender. Return cream
mixture to stew with the cabbage and Worcestershire.
Simmer 5-10 min, or until cabbage is tender.

Correct seasoning. Serve garnished with parsley.

Michael Clifford, Cork, Ireland, in
Rogers Morning News 3-12-08
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