Text 14082, 71 rader
Skriven 2011-07-29 23:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: comms 661
=================
 RH> We have been using it for some time. It's really good for keeping in
 RH> touch with our daughters and their kids. Sarah and Robert don't have
 RH> the nebulous "who's that voice on the telephone?" problem identifying
 RH> grandparents that even Rachel and Deborah did.

Because of the video service or the frequency of calling or both?

 RH> Rachel has commented various times on how well they look (or don't
 RH> look/sound) when Skyping them.

Skype has voice-only service as well, I assume?
 
==

 RH> Yes, and the 50 year class does get the most honor.

For sure.

 RH> banquet for the 40 and above classes; the rest had a pizza party (more
 RH> suited for the younger classes) on Saturday night.

Not sure that anyone above 20th or so should have a pizza party.
Or 20 years of age for that matter, though the words pizza and
party together bring (oddly) happy memories for me.

 ML>       Title: Broiled Eggplant Parmigiana
 ML>  Categories: Italian, Vegetables, Lo-cal
 RH> Not nearly as decedant as mine.

Nor mine, if truth be told.

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

      Title: Potato Paprikas
 Categories: Main dish, Vegetables, Hungarian
      Yield: 4 servings

MMMMM----AMERICAN MEASUREMENTS----
  5 1/2 lb Potatoes
      4 oz Lard
      7 oz Onions
      4 oz Lecso
      1    Garlic clove
    3/4 oz Salt
    1/3 oz Red paprika
      1 pn Caraway seeds

MMMMM----EUROPEAN MEASUREMENTS----
  2 1/2 kg Potatoes
    115 g  Lard
    200 g  Onions
    115 g  Lecso
      1    Garlic clove
     20 g  Salt
     10 g  Red paprika
      1 pn Caraway seeds

  Brown the finely chopped onions to a light gold brown. Add
  the mixed garlic, crushed caraway seeds, and red paprika and
  fill up with a little water. Peel and wash the potatoes, cut into
  longish pieces, put into the above sauce together with the
  lecso and cover with water. Salt and cook on a slow fire.
  Boiling sausages or Wieners improve the flavour.

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

MMMMM
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