Text 17749, 61 rader
Skriven 2011-11-13 20:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: health, wealth 204
==========================
 HN> As am I, Anne however (at least at this 
 HN> point in her treatments) does not do well
 HN> with looking "too" far ahead. She's focusing
 HN> most of her energies on trying to keep it 
 HN> going today

Quite understandable.

 -> Now that 12-horse ale was nice stuff; they stopped making it
 -> around 1990, then revived with a cheap low-hops formulation,
 -> then re-revived with an even cheaper formulation three weeks
 -> ago to universal pans.
 HN> Don't know if I ever had the 12 horse
 HN> ale...whatever he had was what he 
 HN> offered.  Basically a not much of a beer beer.

The 12-horse was well flavored, a bit hoppy perhaps for the
local palate; the cream ale was, as it turned out, just that
ordinary Genny swill mixed half and half with 12-horse.

-
 -> Boruch atah adonai, eloheinu melechaolam, borei pri hagafen.
 HN> Well we can be sure you're not talking about 
 HN> Kevin Bacon!! (grin)

I actually don't know much about Kevin Bacon. I looked him
up and found that he had been in Animal House - didn't get
so far as to see which character was his.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Clam Chowder #2
 Categories: Soups
      Yield: 1 servings

    1/2 lb Bacon                               2 ts Seafood Chesapeake brand
      1 lg Onion chopped                            Bay-style seafood
      2    Ribs celery peeled and                   Seasoning
           Diced                               1 qt (4 cup) half and half
      5 sm Can minced clams OR                      Divided
      1 lg Can (about 51-oz)                   2 tb Flour

  The day before you wish to serve the soup, fry the bacon until crisp and
  remove. In bacon drippings, saute onion, celery with leaves and potatoes
  for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
  clams, with their juice. Crumble the bacon and add. Cover soup and simmer
  over low heat, stirring occasionally, for several hours - up to five hours
  won't hurt. Cool down and place in refrigerator at night. On the day of
  serving, skim grease off top. Transfer soup to larger pot. Heat soup until
  bubbling and add the seafood seasoning. Mix 2 cups of the half and half
  with the flour. Add to the chowder and stir until it bubbles again. Mix in
  remaining half and half and simmer, stirring constantly, until soup is
  desired thickness. Serve hot with garlic bread and a green salad.

  Source unknown

-----

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