Text 17524, 140 rader
Skriven 2011-11-07 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: north/south 171
=======================
 JW> I say once again, your system sucks the bitter root.

Not much argument from me.

 JW> I estimate my favourite lawyer, the one who gets almost all my
 JW> company's referrals does about 200 properties a year at $1400 per
 JW> pop. So he is grossing $280K just from us, not counting other work
 JW> he performs.

How much time does each property take? Looks like there's
enough work and dough to go round, and it's a surprise that
the recent grads are so candyassed that not a one has taken
a flyer on Yellowknife.

 JW> But my guy finds it impossible to engage an articling student, let
 JW> alone hold on to one to become an associate or partner and yet the
 JW> G&M recently reported that there are thousands of unemployed law
 JW> graduates in Canada who can't find an articling position.

So put out an ad in the Dalhousie student newspaper (I pick
that school as one having an unpleasant climate). I'd have
said look in Edmonton or Saskatoon, but the ambitious young
solicitor there might have had enough snow and want to check
out the slightly more temperate climes of Toronto. [har]

 ML> the old Caribbean adage "one of sour, two of sweet,
 ML> three of strong, four of weak"
 JW> If I follow ratios, I tend to make cocktails 2 of strong, 1 each of
 JW> sweet and sour and highballs 1 of strong, 4 of weak. Lately I have
 JW> been more inclined to liquor forward bitter drinks like dry
 JW> Manhattans and not citrusy sweet and sour ones.

My taste buds as currently constituted would not accept your
cocktails, though back in the olden days of last summer or so
I'd probably have liked them.

 ML> a sweet alcohol, I will go with a liqueur, straight.
 JW> Which is a common substitute for dessert for me. Lately I've been
 JW> enjoying limoncello.

Used to be Port and liqueurs were my only sweet indulgence
(other than chocolate, which is more a necessity anyhow).
Things are changing, and perhaps unpleasantly, but one can't
be sure - the cardiologist didn't seem too awfully concerned.

==

 JW> We'll be driving to Peace River to pick up Neekha Tuesday and then
 JW> onto Fort McMurray Wednesday, to go to Raine's wedding on 11/11/11.
 JW> Ray, his girlfriend and her three kids will be following on
 JW> Thursday. I'll be away from the echo for about 8 days.

I've been invited to a wedding on 11/11/11 as well. Couple of
hyperrationalistic Mensa types, interestingly enough, who
ought not attribute extra significance to the odd date (or
perhaps to the institution of marriage itself). I have
the miles and am considering going (it's 10 miles from the
SFO airport). I'd be away from the echo for maybe 24 hours if
(collective you) you're lucky.

 JW> made a big batch of Lesco-like tomato
 JW> sauce. (Is one allowed to add fennel to Lesco?).

Sure, but not to lecso with the funny accent on the o.

 JW> In the meantime Roslind is making 5 dozen red velvet cupcakes in
 JW> batches to take to the wedding reception. 

It would be cool to vary them in some way - not
necessarily (as I would do) by using separate recipes, but
maybe even by putting odd surprisess into the centers of
some of them. Couple M&Ms, blob of peanut butter, gummi
shark, jam, and so on. Or odder, according to your whimsy.

Sebastian Cabot's Avocado Surprise Yvonne
cat: celebrity, vegetarian, main
servings: 8

h - CREPES
2/3 c flour
1 Tb Sugar
1 pn salt
2 eggs
2 egg yolks
1 3/4 c milk
2 Tb melted butter
h - GUACAMOLE SALAD
2 lg very ripe avocados
1/4 c grated onion
1 Tb fresh lemon juice
1 ts salt
4 dr Tabasco or to taste
h - CHEESE SAUCE
3 c half & half
1 c (4 oz) finely shredded Cheddar cheese
3 egg yolks, beaten
3/4 ts salt
1/8 ts white pepper
h - TO ASSEMBLE
16 crepes
1/2 lb thinly sliced Nova Scotia Lox
2 c guacamole salad
3 c cheese sauce

For the crepes.
Sift dry ingredients together. Beat whole eggs and yolks
until frothy. Add eggs and milk to dry ingredients. Stir
until smooth. Add melted butter. Stir until well combined.
Set aside for 2 hr. In a 5-6" frying pan, heat 1 ts sweet
butter over moderate heat until the butter foams. Pour
1 1/2 Tb batter into pan. Rotate pan quickly to spread
batter as thinly and evenly as possible. Cook crepe 1 min
on each side. Stack crepes on top of each other until all
are done.

For the guac.
Cut avocado in half. Remove pit. Spoon out pulp and mash. Add
remaining ingredients. Whip into fine paste. Cover and
refrigerate until needed.

For the cheese sauce.
Place cream over hot water in double boiler. When hot, gradually
add cheese, stirring constantly. When completely melted add
equal amount of hot mixture to eggs and mix well. Add egg mixture
to cheese mixture. Add salt and pepper and blend well. Cook until
thickened, approximately 5 min, stirring constantly. Remove
immediately from heat.

To assemble. Preheat broiler.

On each crepe, place 1 slice lox and 1 Tb guacamole. Roll
each crepe, tucking in ends. Arrange one layer in a 9" square
greased glass casserole. Pour cream sauce over crepes. Broil
4" from heat for 4 to 5 min or until bubbly and golden brown.
Place 2 crepes on each plate with sauce. Decorate with leftover
guacamole salad that has been forced through a pastry tube.

Sebastian Cabot in The Mike Douglas Cookbook
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