Text 20778, 47 rader
Skriven 2012-02-03 14:20:21 av Nancy Backus (1:261/1381.0)
  Kommentar till text 20355 av MICHAEL LOO (1:123/140)
Ärende: Re: oddities 117
========================
-=> Quoting MICHAEL LOO to RUTH HAFFLY on 23 Jan 12  14:05:00 <=-

 ML>> That's the problem. He's not set up, and I can't have him
 ML>> set up without having him declared, and it's too late for
 ML>> that anyhow.
 RH>> Not unless he takes a major turn for the worse anyway. Even then it
 RH>> would probably be quite an undertaking.
 ML> Not for me. I wouldn't be able to handle that responsibility.

If things keep up as they are, the shrink might do it for you.

 RH>> As far as gourmet eats go, food stamps would
 ML>> provide him with what he's eating now, so it's not a big
 ML>> deal from the practical view.
 RH>> Got to be a smart shopper to eat well on food stamps tho.

 ML> Who said anything about eating well? I'm happy enough that he
 ML> puts stuff in his mouth that keeps body and soul together. I
 ML> have warned him, though, about the high carb high sodium diet
 ML> that he has chosen - as he has widely fluctuating blood sugar
 ML> and high blood pressure, about 10 years ahead of his father
 ML> and more than that ahead of me.
 
One might think the child has a death wish, whether or not he is
conscious of it...  I suspect that no matter how much you warn him,
he'll just continue to be eating the diet he has chosen.

 ML> 1    Pork loin (10" cut), about 4             Tabasco sauce
 ML> -lbs.                                    Salt
 ML> 1    Lemon                             1/4 c  Shortening
 ML> 1    Clove garlic                        1    Bay leaf
 ML> Have the butcher bone the loin & reserve the bone rack. Rub the meat
 ML> with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the
 ML> shortening, turning to brown on all sides. Replace meat in bone rack
 ML> & stand in a Dutch oven. Add the bay leaf & a little water to the
 ML> pot, cover & braise until tender, or about 1 1/4 hours. Source
 ML> unknown 

Except for the Tabasco, it looks a lot like the pork shoulder available
as one of the meats at El Latino.  Theirs probably has a lot more garlic
to it, too...  very good stuff...  :)

ttyl       neb

... "A day without dragons is   MUCH SAFER!!!"
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