Text 21137, 81 rader
Skriven 2012-02-10 17:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: the new 204
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 HN> I would take one shoe and hide it.

I pushed both shoes off to one side; a few
days later they were gone.

 HN> Of course I'd also stock a closet
 HN> with canned goods and then put 
 HN> a padlock on it. It would be interesting
 HN> to see how long before he broke the 
 HN> padlock. 

I actually don't think he would. As with so many of
us, his transgressions tend to be passive ones, though
he's pretty unpleasant about it at times.

 -> Indeed. Swining and dining.
 HN> Pigging out on pork?

Hacking at Haxen.

 HN> For us the stress is in the fighting, and 
 HN> perhaps a bit in the physical discomforts
 HN> for Anne.

Yes. There's a potential big reward for the fighting;
the discomforts are just to be endured, and you mustn't
let them wear you down too much.

 For you the stress is the
 HN> fact that you have no foreseeable 
 HN> conclusion to the struggle.  My brother
 HN> went through a lot of this..and I 
 HN> know your despair all too well.

Thanks for this. Today we got into it over his fear of
never getting a girl but refusing to take any social
skills training. For decades I've suggested a Dale Carnegie
course or the equivalent, then the next door guy brought up
life coaching, which when described to me sounded like just
the ticket. Anyway, eventually he brought this up with the
shrink, who (according to Jonathan) was noncommittal to
hostile, which means to me that either my brother
misrepresented the case, or the shrink fears for his
livelihood or considers Jonathan not up for the task.

Sinigang na baboy
cat: main
Serves: 10

300 g Pork, osso buco
100 g Onions
100 g Tomatoes
1 x seasoning (salt+pepper) - To Taste
1 x Seasoning II (bay leaf/cloves/pepper) - To Taste
2 1/2 l water
30 g Tamarind
150 g Sweet potatoes, cubed
100 g White radish, cubed
50 g Spinach, chiffonade
1/5 dl Fish sauce
50 g Lemon

This a typical Filipino dish. The meat can be changed
to chicken, beef or fish.

Place pork shanks in stockpot and cover with cold water.
Bring to boil, skim off scum and reduce heat. Add seasoning,
tomatoes and onions. Simmer until meat is tender.

Remove meat, debone, and cut into 1 cm cubes.

Strain stock through fine chinois. Add meat, tamarind pulp,
sweet potatoes, and radish. Simmer until soft. Adjust
seasoning with fish sauce. Add chiffonade of spinach.

Bring once more to the boil and serve. Serve lemon
wedges separately

epilipinas.com
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