Text 5957, 56 rader
Skriven 2008-04-24 09:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Picnic
==================
-=> CAROL SHENKENBERGER wrote to DAVE DRUM <=-


 > seems so upbeat most of the time can be clinically depressed - but, then, I'
 > not a professional in the field.

 CS> It can be masked in many ways not obvious to the rest of us.  Sometimes
 CS> though it is an assumption that is made by the health care industry.
 CS> 'You have X so must be clinically depressed by the fact'.

I have read a bit on "depression" and found that I exhibit some of the
symptoms. But, I usually wrote them off to a case of "The Blues" or "the
blahs". And usually managed to get my motor re-started and get interested in
the world around me again. 

Of course people in a narrow gauge field tend to see the world through their
set of standards ... which may or may not relate to life as we know it.   Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Beans Braised With Mint & Potatoes
 Categories: Greek, Vegetables, Potatoes
      Yield: 4 servings
 
      3 tb Olive oil & margarine, mixed
      1 c  Tomato juice or sauce
      1 lb Fresh green beans; trimmed
      1 tb Chopped fresh parsley, opt.
      2 md Potatoes; peeled
           Salt & fresh ground pepper
           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.
  Add the green beans and parsley to the pan with enough water to
  almost cover. Tuck the potato slices in between, partially cover the
  pan, and simmer for 25 minutes, the stir and season with salt,
  pepper, and 2 tablespoons chopped mint.  Cook uncovered until the
  beans and potatoes are fork tender, about 10 more minutes.  If the
  sauce has not thickened, pour it into a small pan, and boil down to
  one cup, then combine with the beans and potatoes in a warm serving
  bowl.  Sprinkle with a little additional fresh mint and serve warm.
  Excellent with grilled chops, fish or egg dish, but equally good as a
  main course with cheese.
  
  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

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