Text 21087, 66 rader
Skriven 2012-02-09 22:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: oddities 195
====================
 -> Old English spelled it).
 RH> Summer is a'cumin in and all that?

Dono about that. Sumer is icumen in is about 500 years
after my specialization.

 ->  RH> Not to mention the ones who smoke.  Now that's one I've never
 ->  RH> understood. 
 -> What I can't understand is the young ones who smoke.
 RH> It's a serious addiction, I guess.   

Apparently, And like crack, it can be triggered by one use.

 RH> Interesting.  Maybe they're afraid of someone getting 666-666-6666 ...
 RH> which 
 RH> would freak a lot of people out.  They're also afraid if you dialed it
 RH> the  Beast might actually answer. Or (insert political candidate) which
 RH> would  amount to the same thing.

As they created this new suffix .xxx for porn sites, perhaps
the 666 area code could be used for such types of smarmy business.
Easy do-re-mi for the phone authority, whoever that is.

---------- Recipe via Meal-Master (tm) v7.03

      Title: Soutzoukakia Smyrneika (ground Meat Sausages, Smryna Style
 Categories: Greek, Meats
   Servings: 20

      4 tb Butter; melted
      1 lb Tomatoes; peeled
      1 ts Granulated sugar
           Salt & freshly ground pepper
      3    Garlic cloves; crushed
    1/4 c  Dry white wine
      1 sm Bay leaf
      1 lb Lean ground beef
      2 sl Bread; crusts removed,
           - soaked in water, and
           - squeezed dry
      1 ts Ground cumin
      1    Egg; lightly beaten
      2 ts Parsley; minced
      1 ts Salt; (or more to taste)
      1 pn Freshly ground pepper
           Oil for frying

  Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
  garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then
  strain through a fine sieve or food mill.  Meanwhile, combine the remaining
  ingredients in a large bowl and knead thoroughly.  (The mixture should not
  be stiff.)  Pinch off pieces a little larger than a  walnut and shape with
  the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on
  all sides in hot oil and then drain on paper towels, or arrange them on a
  baking dish and bake in a 375 degree oven for 20 minutes, turning once.
  Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a
  steaming grain dish and fresh, cooked vegetables or salad.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
  York.

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)