Text 40208, 76 rader
Skriven 2010-07-20 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fried grilled 416
=========================
 RH> Yes, I've gone in several different directions over the years. I've
 RH> experimented with various art forms but always come back to fabric,

 RH> What are your plans for new fields to conquer?

As I've never conquered anything, nor wanted to, that's a wrong
question to ask, but I'll answer in the spirit in which you
intended! I'm again considering moving some weird offshore place
- I thought of Malaysia, but there was recently more unrest than I'd
like; Sri Lanka, now that the Tamils have surrendered, might be
returning to the retirees' paradise that it was as Ceylon in the
1950s and '60s; then there's Central America. In all these cases I'd
have to learn a new language, having little Malay or Spanish and no
whatever it is they speak besides English in Sri Lanka. A friend who
runs a music school in Haiti has offered to teach me to play the
trumpet, which might be cool, and I'd have to learn Ayitien. Mostly,
though, I've done most of what I have wanted to and dreamed of doing.
Of course, if I rest on my laurels, I'll just die, which though not
unappealing is not my first choice either. Realistically, I have
maybe 5 years of squiring around Lilli and 10 of having Linda take
care of me (concurrent sentences), so I'm not casting about for new
things quite yet.

 RH> Sounds good but Steve has major problems with corn.  He had one and a
 RH> quarter ears of sugar & butter corn on the cob while we were in NY and
 RH> came down with the aura of a migraine headache the next morning.

Hum. Corn does treat some people badly. But I've never let that stop
me - some of my favorite foods have caused me migraines - chicken
liver, beer, red wine, salami, ... .

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

      Title: Muffaletta Pasta Salad
 Categories: Salads, Pasta
      Yield: 1 Servings

    1/2 lb Farfalle or rotelle pasta
    1/4 c  Olive oil
  1 1/2 T  Red wine vinegar
      2    Peperoncini, minced
      2    Garlic cloves, minced
      1    Scallion, thinly sliced
      2 T  Parsley, chopped
           Salt and freshly ground
           -black pepper
      1    Tomato, seeded and cut into
           -1/2-inch dice, juice
           -reserved
    1/2 c  Diced green bell pepper
    1/4 c  Coarsely chopped pitted
           -green olives
      1 oz Sliced hard salami, cut into
           -thin strips
      1 oz Sliced provolone, cut into
           -thin strips
      3 c  Shredded romaine lettuce

    Cook the pasta according to directions. Drain well.
    Meanwhile, in a large bowl, whisk together the oil, vinegar,
  peperoncini, garlic, scallion and parsley. Season to taste with salt
  and pepper.
    Add the dressing to the warm pasta, toss well, and set aside for 20
  minutes to allow the pasta to cool and absorb some of the dressing.
    Add the tomato, green pepper, olives, salami and provolone to the
  pasta and gently mix. To serve, line individual plates with the
  lettuce and top with the pasta salad.

  From a Buffalo News clipping.
  Typed for you by Joan MacDiarmid.
  posted to NCE 20 May 98

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)