Text 15189, 81 rader
Skriven 2011-09-02 02:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: flights of flight 837
=============================
 JW> Those are NOT good numbers!
 ML> I'm shaking my head. My diet has if anything improved since the
 ML> last set of tests.
 JW> It doesn't seem fair then.

Something's going on with the liver, but I'm not making
any speculations. Interesting that I was urgently taken
off the niacin.

 JW> Title: Grilled Turkey Sandwich From Saint Mary's Health Care

Yah, where's the turkey? Substituted with dam' bluebery
goat cheese

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> I am sure the pilot would have warned his passengers before that
 GJ> traditional wartime wing dipping gesture of respect to the deceased
 GJ> flyers, and they would have approved.
 JW> I'm sure he did and that they did but he pulled a VERY hard turn,
 JW> like a fighter plane, to get over us, so I think they might have
 JW> been unnerved a bit. I have never seen a 737 maneuver like that
 JW> before. 

The pilot could have done a cloverleaf turn to get in position;
seems as though the maneuver was some kind of special gesture.

Not sure what makes this Chinese, except that it was contributed
by a Chinese person. Ginger, maybe?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Gingered Rhubarb Crisp with Vanilla Ice Cream
 Categories: Chinese, Desserts
   Servings: 12

           Stephen Ceideburg
  2 1/2 lb To 3 pounds fresh rhubarb
      4    Lumps "ginger in syrup" *
      1 c  Sugar
      3 tb Cornstarch
           Vanilla ice cream
           CRUMB TOPPING:
      1 c  Flour
      1 c  Sugar
      1 pn Salt
    3/4 c  Chilled unsalted butter, cut
           -into small pieces

  * or crystallized ginger, each about 3/4 inch in diameter

  Preheat oven to 375'.

  Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they
  contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and
  place in a large bowl.

  Coarsely chop the ginger and mix with the rhubarb.

  Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer
  to a 2 1/2-quart shallow baking dish. Set aside.

  The topping: Combine the flour, sugar and salt in a food processor; pulse a
  few times to mix. Add the chilled butter and process until the mixture
  turns crumbly, just a few seconds. Sprinkle the crumb topping over the
  rhubarb. Bake until the topping turns golden brown and the rhubarb is
  bubbling.

  Serve warm with scoops of vanilla ice cream.

  PER SERVING (with 1/2 cup ice cream): 425 calories, 4 g protein, 62 g
  carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2
  g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 9/15/93.

MMMMM

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