Text 165, 68 rader
Skriven 2010-08-14 02:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: summertime 435
======================
 ML> I was encouraged, but then I was out walking in 110 degree
 ML> heat, so I'd darned better have adjusted quickly.
 NB> Quite true.  :)

I have been doing okay in the heat, but my body of course is
kind of confused. To diuresis or not to diuresis, that is
the question, whether it's better to sweat or pee on the
slings and arrows of outrageous fortune.
 
 ML> (and the doc agrees, but then she's a blonde).
 NB> Perhaps not so blond mentally...  :)   She understands that you know
 NB> your body well enough to make intelligent decisions about medication. 

Yeah, that was a joke. She's a Harvard Med School professor,
among other things.

 ML> Many of them were old chestnuts (not that I have a chestnut
 ML> ontopicizer handy, or any recipe at all, actually).
 NB> But at least you are back with us.  How's the computer doing?  Fixed,
 NB> or replaced...?

Fixed. Sort of. It appears to have been collateral damage from
an attack on the Hilton system (where I had just comvinced them
to give me free access). Holding my breath until I can afford to
implement the twin netbook solution I was talking about.

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

      Title: Cold Sichuan Noodles
 Categories: Chinese, Pasta, Vegetarian
   Servings:  2

           Karen Mintzias
      1 lb Chinese egg noodles
      2 tb Peanut oil
      2 tb Finely chopped scallions
      1 tb Finely chopped garlic
      1 tb Yellow bean sauce
      2 ts Chili bean sauce
      2 ts Finely chopped ginger
      1 tb Rice wine or dry sherry
      2 tb Dark soy sauce
      2 tb Sesame oil

MMMMM-----------------------------GARNISH----------------------------------
           Fresh coriander leaves

  If using the dried noodles, cook them according to package instructions or
  else boil them for 4 to 5 minutes.  Cool in cold water until required.  If
  using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold
  water.

  Heat a wok or large frying-pan and add the oil.  When hot, add the
  scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and
  stir-fry for 2 minutes.  Allow the mixture to cool thoroughly.

  Drain the noodles and combine them with the cool seasonings, soy sauce, and
  sesame oil.  Garnish with the coriander and serve within 3 hours.

  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company -
  New York ISBN: 0-688-07753-6

  Typed for you by Karen Mintzias

MMMMM
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