Text 5175, 82 rader
Skriven 2008-04-08 23:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: unpleasant things 117
=============================
 RH> Please Lord, let Michael survive symphonic pop without acting on his
 RH> acute desire to strangle whoever chose the music....

The concert wasn't much fun, though the audience professed to
think it the cat's pajamas. It was so unfun that even large
slugs of alcohol, courtesy of the people who contracted us,
the mayor of the town we played in, and the conductor, could
not take away the unfunness. And one of the promoters suggest
we come back for a Rock 'n' Roll Christmas. Shoot me now. And
there was the intimation that other less good but cheaper
groups might be willing to muscle in on our territory if we
couldn't find the lowest common denominator and fast.

 I've got an
 RH> allergy attack going myself, so I'm not sure which of us is going to be
 RH> more miserable tonight.  

I was more miserable. I can guarantee this. I was snurfling and
fiddling and trying to shield my ears all at the same time.

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

      Title: Pilafi Me Mythia (Mussel Pilaf)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings

           Karen Mintzias
  1 1/2 kg Fresh mussels
           Water
           Salt
    1/4 c  Olive oil
    1/4 c  Butter
      1 lg Onion; finely choppped
    1/2 c  Dry white wine
           Freshly ground black pepper
      2 c  Short grain rice
    1/4 c  Chopped parsley
           Parsley sprigs, lemon wedges

  Serves: 6 Cooking time: 45 minutes

  Scrub mussels with a stiff brush, scraping shells with a knife blade
  to clean them thoroughly.  Tug beard towards pointed end to remove.
  Place in a bowl of lukewarm salted water until mussels open.  If any
  are open to begin with, tap shell - if mussel does not close, then
  discard it.  While mussels are open, run lukewarm water into the bowl
  so that any sand can be expelled from the mussels.  Drain.

  Heat oil and butter in a deep pan and add onion.  Fry gently until
  transparent.  Add mussels, cover pan and cook for 5 minutes until
  shells open.  If any do not open, then discard them.  Add 3 cups cold
  water, wine, 1 1/2 teaspoons salt and pepper to taste.  Cover pan and
  bring to a slow simmer.  Simmer gently for 10 minutes, then remove
  mussels with a slotted spoon.

  Wash rice until water runs clear, then add to liquid in pan with the
  parsley.  Bring to the boil, stirring occasionally.  Reduce heat,
  cover pan tightly and cook over low heat for 15 minutes.

  While rice is cooking scoop mussels from shells and reserve.  Keep 6
  mussels in the shell for garnish.  Put shelled mussels on top of rice.
  Place two paper towels over rim of pan and fit lid on firmly.  Leave
  on low heat for further 5 minutes, then remove pan to side of stove
  and leave for
  10 minutes.

  Blend mussels through rice with a fork and pile pilafi in a dish.
  Garnish with reserved mussels, parsley sprigs and lemon wedges.

  Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
  different flavour.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN:
  186302 069 1

  Typed for you by Karen Mintzias

MMMMM

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