Text 17226, 86 rader
Skriven 2011-10-28 21:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: things past/present 123
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 ML> Sorry to hear - I'm presuming that this was before her time?
 RH> It was God's time

I didn't mean to tread where I shouldn't - just used the term
to ask obliquely if she was young.

 ; that's the only thing we know right now. Waiting on
 RH> toxicology tests as the autopsy showed nothing. She was 38, about a
 RH> month from her 39th birthday.

And I suppose so. We seem to mourn more when we lose someone
young, though that makes not a whole lot of sense.

 ML> I'd just as soon never have set
 ML> foot in it and never set foot in it again.
 RH> But, because you are executor of the estate, you have to check in
 RH> every so often.

Couple times a month. Saves on hotel bills when I'm in town,
also I get to pick up my bills, also it soothes the savage
breast. But I sleep badly and eat badly when I am there and
occasionally get really uneasy. The final report from the
assessment psychologist was that he is nuts and a drama queen
(paraphrase but pretty close) but also that he has a lot of
bottled up anger that the doc feared might come out (this is
no real news, and I lock the door to my room).

 RH> Can't win either way with him. Maybe you need to make some executive
 RH> decisions?

As the executor, I suppose so. But no sense doing something
that would wake the demons unless the extra money thus freed
gave him the wherewithal to fight them. And, yes, he has
tried Christianity (or at least Catholicism) - he needs that
and more.

Crab Cakes with Chive Beurre Blanc Sauce
cat: airline, main, starter, seafood
Yield: 6 to 8 cakes

1 egg yolk
1/2 ts salt
1/4 ts pepper
1 ts dry mustard
2 ts Worcestershire sauce
1 Tb mayonnaise
1 Tb parsley, freshly chopped
2 oz red pepper, diced
2 oz yellow pepper, diced
16 oz jumbo lump crab meat
4 oz bread crumbs
1 oz olive oil
1 oz butter
1 c dry white wine
1/2 c white vinegar
1 Tb shallots, chopped
16 oz unsalted butter, cubed (keep cold)
1/3 ts sea salt
1/4 ts white pepper
1 oz chives, chopped

For crab cakes, combine in a large bowl egg yolk, salt,
pepper, mustard, Worcestershire sauce, mayonnaise, parsley,
and red and yellow peppers; gently fold in crab meat,
without breaking whole lumps. Shape mix into small cakes
and fully cover with bread crumbs.

Preheat a saute pan at medium heat. Add olive oil. Place
cakes in pan, add 1 oz butter and saute both sides until
golden brown.

For sauce, heat wine, vinegar, and shallots in a saucepan
until boiling. Lower heat and simmer until liquid is
reduced to one quarter the original amount. At reduced
heat, gradually add in butter, whisking rapidly, until
butter is fully melted. Sauce consistency should be thick
and smooth. Add sea salt, pepper, and chives.

To serve, pour 3 Tb of sauce over each cake; serve hot
with asparagus spears and diced tomatoes.

Marcel Lagnaz, Continental Airlines magazine 9-09

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