Text 20018, 62 rader
Skriven 2012-01-16 08:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oddities 81
===================
 ML> When I call my violin a fiddle, I'll have become a good ol'
 ML> su'n boy.
 RH> IOW, no time soon. (G)

I can guzzle pot likker or moonshine with the best of them,
though. Beyond that, not much in common between me and
the residents of the deep south: even my rib-eating capacity
is compromised these days.

 ML> I like them (and other cruciferous veggies) very well done,
 ML> almost to the burned stage.
 RH> Not quite that well done for me. Usually steamed tender is good,
 RH> cabbage stir fried with bacon and other veggies just stir fried are
 RH> favorite ways to eat them. I like a lot of them raw as well.

I'll eat raw veggies on occasion but generally refer to
them as "cruddities."

 RH> Amazing that he can survive. But, I guess between eating out and
 RH> eating out of cans, other pre done heat & eat, he manages to hang on.
 RH> Not the kind of diet I'd go for.

As long as the inheritance money holds out.

 ML> Believe so - it runs between the elbow cap (humerus)
 ML> Now that I think about it, you're right and I'm wrong.
 RH> Been known to happen from time to time. (G)

Indeed. But on further reflection everyone's memory of
anatomy is partially right and partially faulty. Especially
in that there is but one major upper arm bone, which you
can verify by feeling yours or by visualizing a chicken
wing. The elbow cap is the joint of the humerus and the ulna
the ulna actually being the bottom part. To me at least there
are three funny bones - places that cause that tingly
sensation when hit, one about an inch up the humerus from
the elbow cap, one about an inch up the ulna from the elbow
cap, and a third, the end blob of the humerus nearest the
center of the body. Experimentation indicates that the
third just transmits vibration to the first and triggers
the sensation or lack thereof that way.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Collards for a Feijoada
 Categories: Vegetables, Portuguese
      Yield: 6 servings

      1 tb Chopped onion                   1 1/2 lb Collards, finely shredded
      2 tb Shortening

  Salt

  Saute the onion in the shortening until it begins to brown. Add the
  collards & salt & cook over low heat, stirring frequently, until the
  collards are tender, or about 15 minutes.

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