Text 4612, 77 rader
Skriven 2008-03-30 00:42:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: IGLOOS  80329
=========================
 -=> On 03-29-08  19:55,  Jim Weller <=-
 -=> spoke to Glen Jamieson about Re: IGLOOS  80329 <=-

 MR> the homeless in Yellowknife.
 
 GJ> I had wondered about where they slept.  The thought of heated toilets
 GJ> and ATM lobbies hadn't occurred to me.  When I have been to countries
 GJ> where the ATMs are located in bank lobbies, I have had to use my
 GJ> credit card to get into the lobbies.  Does that apply in YK?

 JW> Yes. But they can slip in right behind someone with a card who is
 JW> usually too intimidated to make them leave. I feel sorry enough for
 JW> them to leave them be.

  Less intimidating would be to wait until the person is leaving and
  grab the door before it closes and latches.   Most people would even
  hold the door for someone in that situation.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Focaccia Rustica (Country Focaccia with Red Pepper Toppin
 Categories: Appetizer, Italian, Lunch, Snack, Vegetarian
      Yield: 2 focacce
 
MMMMM---------------------------DOUGH--------------------------------
      2 md Garlic cloves, crushed
      2 tb Olive oil
  2 1/2 ts Dried yeast
  1 1/3 c  Warm water
  3 3/4 c  Unbleached all-purpose flour
  1 1/2 ts Salt
     20    Sage leaves, roughly chopped

MMMMM--------------------------TOPPING-------------------------------
      3    Red or yellow bell peppers
      3 md Red onions, thinly sliced
    1/4 c  Olive oil
      4 md Ripe tomatoes, seeded &
           -- squeezed dry
           Basil leaves
      1 ts Salt
 
  Warm the garlic cloves in the olive oil over low heat until the garlic
  begins to brown.  Discard the garlic & let the oil cool.  Meanwhile
  whisk the yeast into the water & let proof for 10 minutes.  Add the
  cooled olive oil.  Stir in the salt, flour & herbs & mix well.  Knead
  by hand for 6 to 8 minutes.  Place dough into a lightly oiled bowl,
  cover & let rise until doubled.
  
  Divide the dough in half & set each piece on an oiled 10 1/2" X 15
  1/2" baking sheet  Stretch the dough to cover as much of the sheet as
  possible. Cover & let it relax for 15 minutes.  Dimple & stretch the
  dough some more.  Let rise until it is puffy, about 50 minutes.
  
  While it is risng, roast, peel & slice the peppers into thin strips.
  Saute the onions in the 1/4 c olive oil over very low heat for 20 to
  25 minutes until they are soft & limp.
  
  Preheat the oven to 400F.  Lightly dip your fingers into the remaining
  olive oil & dimple the tops of the dough.  Divide the vegetables
  evenly in half & distribute them over the focacce.  Sprinkle with
  badil & salt  Bake for 25 to 30 minutes until the dough is crispy on
  the edges.  Cool briefly & then remove from the sheets & let cool on
  racks.  Serve at room temperature.
  
  Carol Field, "Italy in Small Bites"
  From: Mark Satterly                   Date: 11 Jul 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:44:41, 30 Mar 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)