Text 4103, 78 rader
Skriven 2008-03-21 10:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Wally World
=======================
-=> DAVE SACERDOTE wrote to MICHAEL LOO <=-

 ML> I heartily endorse your point of view ... except that the
 ML> Walton Foundation is the main sponsor of one of my orchestras!

 DS> Regardless of the recent sins of Wal-Mart - and it can be convincingly
 DS> argued that they are a major contributor to our economic problems at
 DS> the moment - Sam Walton believed in American manufacturing and made it
 DS> a point to source American-made goods.  If he could see what has been
 DS> done to his company since his death, I suspect alliterively that Walton
 DS> would wax wood wroth.

I have said here before that could Mr. Sam see what's up with hi company he
would be spinning fast enough in his mausoleum to power all of Northwest
Arkansas - could you but hook him to a dynamo.

I suspect that the reason that Walton Foundation is a sponsor of symphonies,
etc. is that it's something that Sam set up before he snuffed it and the bean
counters and power trippers currently in charge of the corporation either
haven't figured out how to direct that money to their bottom line - or the
Foundation is self sustaining (probably from senior stock in WalMart) and makes
no difference to the bottom line.

I am so pissed with the company I refuse to do business with them. Probably
won't hurt their profits - but, it makes me feel all self-righteous.  Bv)=

Meanwhile I am scouting possible locations of Costco's real estate department,
having leared the Northeast Ohio is as far west as BJs plans to come.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Styl
 Categories: Greek, Meats
      Yield: 20 servings
 
      4 tb Butter; melted
      1 lb Tomatoes; peeled
      1 ts Granulated sugar
           Salt & freshly ground pepper
      3 cl Garlic; crushed
    1/4 c  Dry white wine
      1 sm Bay leaf
      1 lb Lean ground beef
      2 sl Bread; crusts removed,
           - soaked in water, and
           - squeezed dry
      1 ts Ground cumin
      1    Egg; lightly beaten
      2 ts Parsley; minced
      1 ts Salt; to taste
      1 pn Freshly ground pepper
           Oil for frying
 
  Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
  garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then
  strain through a fine sieve or food mill.  Meanwhile, combine the
  remaining ingredients in a large bowl and knead thoroughly.  (The
  mixture should not be stiff.)  Pinch off pieces a little larger than
  a  walnut and shape with the hands into elongated egg shapes about 1
  x 3 inches. Fry them lightly on all sides in hot oil and then drain
  on paper towels, or arrange them on a baking dish and bake in a 375
  degree oven for 20 minutes, turning once.  Drop the soutzoukia in
  sauce and simmer for 15 minutes.   Serve with a steaming grain dish
  and fresh, cooked vegetables or salad.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "Antihistamine money -- it's not to be sneezed at!" -- Bullwinkle
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