Text 19920, 58 rader
Skriven 2012-01-15 07:21:39 av Dave Drum (1:18/200.0)
  Kommentar till text 19888 av Nancy Backus (1:261/1381.0)
Ärende: Boney 
==============
-=> Nancy Backus wrote to MICHAEL LOO <=-

 ML> Now I'm all confused. Maybe I'm drifting between realities,
 ML> but I was always of the impression that the humerus was
 ML> the elbow, but Southern Ruth reminds me that it's one of
 ML> the upper arm bones. I can't remember at all now. H'm.

 NB> I looked it up... the humerus is the larger of the two upper arm bones
 NB> (and the humeral is the shoulder bone).  The three bones of the arm
 NB> meet at the elbow, of course... I didn't pursue this far enough to
 NB> state this as verity, but I think there isn't a specific bone over the
 NB> elbow joint as there is on the knee... I think it's just where the
 NB> bones meet.  So if one bumps the elbow hard, it both jostles the bones
 NB> and hits the nerve, which then feels buzzy or funny... and everybody
 NB> else laughs at your strange expression...  or because they are just
 NB> cruel.. ;)

AFAIK there is only ONE upper arm bone (per arm) called the humerus. There are
two bones (radius and ulna) in the lower arm allowing the wrist to articulate.
There is no elbone - no matter what song lyrics and chirrun think. Just the
joint. 

Pay no attention - I am just being pedantic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elbow Pasta w/Basil, Parsley & Lime
 Categories: Pasta, Citrus, Herbs, Chilies
      Yield: 4 Servings
 
      4 cl Garlic; chopped
      4 tb Olive oil
    1/4 c  Basil, fresh; chopped
     12 oz Elbow-shaped macaroni
    1/4 c  Parsley, fresh; coarse
           - chopped
      1    Lime; zested, juiced
           Salt, pepper & cayenne
 
  Heat the garlic in the olive oil until golden, then
  remove from the heat & add the basil.  The basil
  should wilt in the hot oil & go bright green & glossy.
  
  Cook the pasta until *al dente* then drain.  Toss with
  the garlic, basil mixture.  Add the grated lime & the
  lime juice.  Season with salt, pepper & cayenne.
  
  Serve immediately.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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