Text 18283, 114 rader
Skriven 2011-11-26 15:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: north south 252
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> It would have been nice (too late now) to have some kind of
 ML> 3-way data feed

 JW> That is a good idea, but one nobody thought of at the time.

 ML> Poop. Could have been fun. After all, up in the frozen north
 ML> there has been telemedicine for years; why not telematrimony?

Could have, should have.

 ML> 1 cn French fried onion ring
 ML> They're not that terrible
 ML> Something to think about putting into a care package.

By all reports they are hardly worth the freight. But I shall be back
in Fort McMurray for Christmas and New years so I shall seek them
out there. 
 
 ML> Barbara Jordan became the first woman/black/gay person to be
 ML> elected

A triple threat to the Old Guard!

 ML> You don't get Courvoisier even loaded on your planes

There has been a lot of talk about whisky and brandy here of late and
I was stocking up at the liquor store yesterday. I have spoken
before about our high prices. This is what I found (for 750 ml/26 oz/
American fifth bottles):

Canadian Rye whisky, major names $32 vs $17 in Alberta (sometimes
$13 on sale).

White Owl (that white whisky I like) $51 vs $35 in Alberta.

Indian Amrut peated single malt whisky $81! vs $51 at various
American on-line places). Some ratings guy called it the third best
whisky in the world. (I haven't tasted it.)

Stupid blue Hypnotiq $51! For low proof vodka, fruit juice with
just a splash of cognac. A marketing triumph! 

Courvoisier VS Also $51. Better value than the previous but I
started looking at the Spanish and Greek brandies and come home with
some Fundador at $38.

 ML> You're much handsomer than I am, and I've been known
 ML> to do okay.

Roslind assures me that I am barely tolerable and would strike out
with anyone sane under 70 with adequate eyesight, so there's no
sense trying. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cactus Fruit Sorbet
 Categories: Native, Fruit, Ice cream
      Yield: 6 Servings
 
      4    Ripe cactus pears (prickly
           Pears) or
      6    Ripe plums (1 Pound)
      1 c  Chopped strawberries
      3    Ripe plums, peeled, pitted,
           And cut up (about 2/3 cup)
    2/3 c  Sugar
    2/3 c  Water
    1/2 ts Coarsely ground black pepper
           Cactus pear wedges
 
  Peel cactus pears. If using plums, peel and remove pits. Place
  prepared cactus pears or plums in a food processor bowl or blender
  container. Cover and process or blend until smooth. Press cactus pear
  mixture through a sieve, reserving pulp and juice; discard seeds. If
  using plums, do not sieve. (You should have about 1 cup cactus pear
  or plum puree.)
  
  In a medium saucepan combine cactus pear pulp and juice or plum puree
  with 3/4 cup of the strawberries, cut-up plums, sugar, and water.
  Bring just to boiling, stirring often.
  
  Reduce heat. Cook fruit mixture, uncovered, on low heat for 30 to 45
  minutes or until liquid is reduced by about one-fourth, adding the
  black pepper during the last 5 minutes of cooking, if desired.
  
  Refrigerate mixture for 1 hour or until chilled. Turn mixture into a
  9x9x2-inch pan. Cover and freeze until firm. Break frozen mixture into
  chunks; turn into a chilled mixing bowl. Beat mixture with an electric
  mixer on low speed until slightly slushy, then on medium-high speed
  until smooth.
  
  Fold in remaining strawberries. Return to pan. Cover and freeze until
  firm. Meanwhile, chill desired serving bowls. Scoop and serve several
  small scoop of sorbet into each chilled serving bowl; garnish with
  cactus pear wedges, if desired. Makes 2 cups or 6 servings.
  
  Source: Better Homes and Gardens

  From: Mignonne
 
MMMMM

Cheers

YK Jim


... Our place in the universe is of questionable importance.

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