Text 18421, 66 rader
Skriven 2011-11-28 11:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: orderly kitchens 277
============================
 JW> Standard practise at our place. Another rule... when soaking cruddy
 JW> pots etc never fill both sinks; keep one available for quick rinsing
 JW> off of things that don't need heavy duty scouring and washing of
 JW> hands.

Good choice. Here there is one triple sink, two decent-size
areas flanking a slim middle that has the disposal; also a
bathroom ten feet over. I try to encourage the junk to be
put in the left one, with the right for food prep and the
center for hand washing. At Annie and Billy's the main
kitchen has a double sink and a single sink, but it also
has a smoke detector, which means I can't use it for much.
No big deal as the second kitchen also has a 5-burner gas
range, big microwave, big oven, and big fridge, as well as
a large single sink, but all the dirties get moved over to
the main kitchen.

At the Maryland house, there is one moderate size sink
almost always crammed to overflowing with dirty dishes.

 ML> how she manages her sons...
 ML> she basically held her breath until he caved...
 ML> luckily I am not a complete horndog blind to consequences.
 JW> Well you aren't 17 anymore!

We were moderately friendly throughout; but one night as I went
by her place and said my goodnights, she gave me a discreet
little grab, which was in its way breathtaking. So there was
this brief moment of teenagerdom for a pair of fiftysomethings.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salsa Fresca/pico De Gallo
 Categories: Sauce, Mexican
      Yield: 1 batch
 
      6    Roma tomatoes or
      3    -regular tomatoes,
           -seeded, and chopped
      4    Green onions, chopped
           Juice of two limes
      3    Jalapeno peppers,
           -seeded and chopped or
      2    Seranno chili peppers
      1 c  Cilantro leaves,
           -coarsly chopped (opt'l)
      2 tb Bland salad oil (opt'l)
 
  Combine the ingredients, and allow to sit for an hour or so to blend
  the flavors.
  
  All of the ingredients in this dish can be freely varied to suit the
  individual cook's taste.  Some cooks also include a small, firm but
  ripe avocado, cubed.
  
  The mixture will keep under refrigeration for about a day, but I
  wouldn't hold it much longer than that, and it's really best when
  freshly made.
  
  Kathy in Bryan, TX
 
MMMMM
 
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