Text 18526, 83 rader
Skriven 2011-12-01 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: orderly disorderly 290
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Is Pierre back in biz?

He never went out of business completely but downsized in an orderly
fashion under the bankruptcy trustee's supervision while under
creditor protection. He managed to save the bistro bar that was in
the same building as the elegant French restaurant. The catering
business is down to one old cube van which he once again drives
himself. All the other businesses are gone.

 JW> a smell or a taste can evoke an ancient forgotten memory...
 JW> Bicardi pineapple Breezer (and) pineapple flavoured lifesavers.

 ML> Luckily I have never had a crush on an alcopop goddess

Neither have I. Roslind bought just one out of curiosity and she
won't finish it.

I have discovered that it is quite nice thusly: 8 parts very hot
Earl Grey tea, one part room temperature  pineapple breezer and 1
part cranberry cocktail. So I will finish that one litre bottle off
one tablespoon at a time over the course of the winter.

 ML> or even on a lifesaver babe.

She was 14, I was 13. Lifesavers were cool back then.

 ML> cross-sense associations / synesthesia
 ML> hearing a melody makes me think of and even
 ML> re-experience tasting a totally unassociated dish. Nuts much?

Nope. That has happened to me, temporarily, and in the distant past.
Psychedelic were involved. A small group of us also developed mental
telepathy the same night.  That too was ephemeral.

Wouldn't it be cool to see chords in rainbows or feel rainbows when
you listened to or made music. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Salmon with Scallops and Mustard Butter
 Categories: British, Salmon, Scallops, Condiments
      Yield: 8 Servings

    900 g  Salmon middle cut, boned or
    Fillets
    150 g  Butter
      4 ts Dried dill weed (level), or
      2 ts Each dried and fresh dill
    Salt and fresh ground
    Pepper
      8    Scallops, without roe
      3 ts Wholegrain mustard, generous
    275 g  Fresh spinach or rocket

  Preheat the oven to 230 C. Place the salmon piece or fillets skin-
  side up in a shallow ovenproof dish. Cook in the oven for 15
  minutes. Meanwhile gently melt the butter in a small saucepan.
  Remove from the heat and stir in the mustard and dill. Season to
  taste. Remove the salmon from the oven and place the scallops
  round it, baste with the mustard sauce.

  Return to the oven for a further 5 minutes. Slice the salmon quite
  thickly and serve on top of the spinach rocket and spoon over the
  mustard butter.

  Source: Two Fat Ladies

  From: Scott Jones

MMMMM

Cheers

YK Jim


... That drives me bonkers. Bonk. Bonk. Bonk.

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