Text 12307, 62 rader
Skriven 2011-06-16 17:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: computers 472
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 SD> Yeah, I've been watching the hot weather creep your way and now it's
 SD> there for a while, it seems.  I have never been in the Northeast
 SD> before, but I was told by someone who lived in Washington, D.C. that it
 SD> is pure hell with all of the concrete, cement, and asphalt retaining
 SD> the heat of the day and not cooling off until the early morning.

And it's a natural heat magnet, not just owing to the development
and modernization. They say that in the olden days the British
used to give the same hardship pay to their representatives in
Washington as they did to diplomats posted to such delectable
spots as India and Malaya and darkest Africa.

 SD> I'm sorry to hear about your friend's fall.  I have to be careful
 SD> myself as if I fall and break my right wrist again, they will have to
 SD> fuse the bones together and I will pretty much lose a lot of use in my
 SD> right hand.  It is nice to see that they can count on you for your
 SD> housekeeping skills and companionship.  A good friend is indeed hard to
 SD> find. 

There's mutual advantage, and it keeps me occupied.

 SD> reason I'm on Niaspan is because of its extended-release formula.

Yes. But the cost is the reason why I refused it, and my
cardiologist backed me up. I'm using 500 mg of regular
no-flush twice a day.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sullo In The Hungarian Way
 Categories: Main dish, Fish, Hungarian
      Yield: 6 servings

      3    Sullos; abt 1 lb each
      9 oz Onions
      3 oz Butter
     20 fl Water
     20 fl Sour cream
           Paprika
           Salt
           Butter
           Flour
           Green paprika

  Bone and fillet the fish. Remove the skin and place the fillets in a
  well-buttered baking-dish. Mince the onions and fry them in the
  butter; sprinkle them with paprika and add the water. Boil the
  backbones for about 20 or 30 min in this stock, add the sour
  cream and bring to the boil again. Thicken with a roux made of a
  little butter and flour, and strain the whole through a sieve. Cook
  the fillets in the baking-dish in salt water, lay them on a dish and
  pour the sauce over them. Garnish with a few slices of green paprika,
  and serve with steamed potatoes or gnocchi.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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