Text 10348, 91 rader
Skriven 2011-05-04 08:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: adding 287
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 -=> Glen Jamieson said to Jim Weller <=-

 GJ> An unwanted complication occurred last Wednesday evening as a car
 GJ> crashed through my side fence and into the corner of my house, causing
 GJ> extensive cracking to two double brick walls of the kitchen.  That is
 GJ> going to cause difficulties, cooking while remedial work is done.  The
 GJ> insurance evaluator said she will have to get a structural engineer to
 GJ> survey the damage and specify what has to be done.  All this will take
 GJ> quite a long time, I fear.
 JW> That's a bothersome burden at any time but right now it's an
 JW> aggravation you sure don't need.
 GJ> The engineer will come on Thursday to inspect and decide what has to
 GJ> be done to properly repair the house.  Then builders will be invited
 GJ> to submit tenders to the insurance company.  I think that large
 GJ> sections of two double brick walls will have to be replaced.

I hope that none of your lovely Stanley keg wine was spilled.

Perhaps you could build out toward the street a foot or so?
I thought that you'd be more comfy in a kitchen that was
maybe 15-20 percent bigger.

 -=> Glen Jamieson said to Dave Drum <=-
 
 DD> They probably think their camel and kangaroo meat grows in those
 DD> plastic wrapped styro trays at Woolies or Sainsbury's.
 GJ> It is interesting that the Saxons, who tended them, called the animals
 GJ> by their names, such as "pig" and "cow", while the more uppity,
 GJ> conquering Normans in their castles, who were more remote from the
 GJ> smelly, messy sources, preferred to call them "pork" and "beef", and
 GJ> so linguistically minimise the association between their food and the
 GJ> farm.  This characteristic has persisted to this day, with the city
 GJ> dwellers in their castles acting like the Normans.

Interesting take on things. In truth, the conquering Normans'
usage reflected their remoteness from the Anglo-Saxon language
rather than from the smelly, messy sources. 

 GJ> An accountant  has to be precise.  Further to that, today I received
 GJ> another letter from the hospital, listing the costs of the operation
 GJ> in detail, from the DY521 Pinnacle Acetabular Shell - 38 - 80mm,
 GJ> $2758.80, to the Bone Cement with Gentamicin - 40 grams, $473.  After
 GJ> totalling all these items, the Credit Controller informed me that my
 GJ> account had been overpayed, and a cheque of over $1000 was attached.
 GJ> No explanation of why the initial estimate had been so inaccurate.
 
The initial estimate being over $994.20 too high. Perhaps
there was an unadvertised sale on the DY521 model - a closeout
special or used floor model?

 GJ> Title: Cheap Cheap Chili
 GJ> 3/4 lb Ground raw turkey
 GJ> 2 c  Red beans; can -- undrained

That should read "cheap bad chili." Speaking of which, I
see your recipe and raise you one:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hearty Meatless Chili
 Categories: Soups/stews, not Mexican, not Chili, Beans
      Yield: 4 servings

      1 ea Env. Soup Mix *                     1 ea Large Stalk Celery *****
      4 c  Water                               1 tb Chili Powder
     16 oz (1 can) Chick Peas **               2 ts Ground Cumin
     16 oz (1 can) Red Kidney Beans ***        1 ea Med. Clove Garlic Fine Chop
 14 1/2 oz (1 can) Tomatoes ****             1/4 ts Crushed Red Pepper
      1 c  Lentils, Rinsed & Drained

  *      One of the following soup mixes can be used.  Onion, Onion-Mushroom,
  **     Use either chick peas or garbanzos, rinsed and drained.
  ***    Rinse and drain the Kidney beans.
  ****   Tomatoes should be whole peeled tomatoes UNdrained and chopped.
  *****  Celery stalk should be coarsely chopped.

  In large saucepan or stockpot, combine all ingredients.  Bring to a boil,
  then simmer, covered, stirring occasionally, 20 minutes or until lentils
  are almost tender.   Remove cover and simmer, stirring occasionally, an
  additional 30 minutes or until liquid is almost absorded and lentils are
  tender.  Serve, if desired, over hot cooked brown or white rice and top
  with shredded cheddar cheese.
  Makes about 4 (2 cup) servings.

  Source unknown

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