Text 6634, 82 rader
Skriven 2008-05-07 10:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Diet Aids
=====================
-=> DALE SHIPP wrote to DAVE SACERDOTE <=-

 DS>  DSac> The diarrhea comes with a special side order of uncontrollable
 DS>  DSac> leakage, too! (That's my favorite part.)  Users of the drug call
 DS>  DSac> kind of event an "Alli-Oops" and carry an "Alli-Oops Kit"
 DS>  DSac> baby wipes and a change of clothes.

 DS>   I thought I had remembered that.

 DS>  DSac> Personally, I find it stunning that so many people would degrade
 DS>  DSac> themselves to that extent for the sake of losing a few pounds.

 DS>   No thanks -- if I were that desparate, I'd try something else (with
 DS>   doctor's advice).

Allow me to recommend for weight loss - a tapeworm. The perfect pet, goes where
you go, eats what you eat, no litter box to change and you don't have to make a
special trip to take it out for a walk.

When you have lost weight down to your desired target a simple U$2.98 course of
Hartz Mountain Worm Medicine and your internal pet goes down the ouiblette.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rigani Cheese Bread
 Categories: Breads, Greek
      Yield: 12 servings
 
      1 tb Active dry yeast
      1 c  Tepid (110o F) water
      3 tb Olive oil
    1/2 ts Fine-grain sea salt
      3 c  Whole wheat flour; or more
      2 tb Dried rigani; crumbled
    1/2 tb Dried mint; finely crumbled
    3/4 lb Feta cheese; well drained,
           - finely crumbled
      1    Egg yolk
           -=BEATEN WITH=-
      2 tb Warm water
 
  Sprinkle the yeast over the water and set aside in a warm place until
  foamy, about 10 minutes.  Whisk in 2 tablespoons of the olive oil and
  the salt.
  
  Sift the flour into a large mixing bowl, make a well in the center,
  and pour in the yeast mixture.  Knead 10 minutes, adding additional
  flour if necessary to make a firm elastic dough.  Transfer to a
  lightly oiled bowl, tightly cover with plastic wrap, and set aside
  for 2 hours in a warm draft-free spot.
  
  Knead in the rigani, mint, and feta until evenly distributed
  throughout the dough.  Lightly oil a heavy baking sheet and place the
  dough in the center.  Form into a round loaf and flatten to a
  thickness of 2 inches. Cover with a clean kitchen towel and set aside
  for 1 hour in a warm draft-free spot.  The dough will rise only
  slightly.
  
  Heat the oven to 350 F.
  
  With a sharp thin blade, slash the top of the loaf diagonally in 2 or
  3 parallel lines, brush with the remaining olive oil, and bake 25
  minutes. Brush with the beaten egg yolk and bake 15 minutes longer,
  or until the bread is deep golden brown and sounds hollow when tapped
  on the bottom.
  
  Source: Flavors of Greece - by Rosemary Barron
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 



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