Text 21184, 103 rader
Skriven 2012-02-12 06:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: health 212
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 GJ> Not BBS groups, but just my fairly large "Friends and relatives"
 GJ> community, with whom I converse by phone, text, Skype, letters
 GJ> (remember those?), and face to face, sometimes assisted by aeroplanes.

I don't remember phones, much less letters. I hardly remember
face to face except aircraft-aided. Speaking of which, one of
the great fears about superbugs is that they could be given
such assistance in dispersal via air travelers.

 GJ> These members are generally quite open with each other in discussing
 GJ> their assorted ailments, disabilities, operations and worries.

But talking about such assumes a level of intimacy beyond
that of, say, Facebook friend (though 90% of my Facebook
friends are real friends, 9% being real acquaintances, and
1%-ish being fake people, i.e., whom I have met only once or
thrice and with whom I would not have had dealings did they
not urgently want to make me their FBF based on that scanty
acquaintance. Many of my real friends are not Facebook
friends, though).

 ML> I had such an experience a week or two. Coincidentally, mine was
 ML> also with a lady with whom I had had a passionate relationship
 ML> during the period of 36 to 40 years ago.
 GJ> And did you get hugs and kisses, too?

Indeed.

 GJ> Particularly among practising catholic Christians.

Only a few Catholic rites use wine or even grape juice, and then
I believe only on special occasions (my info may be outdated).
Corpus Christi, Amen is I recall the Latin rote, nothing said
or done about Sanguis Christi, at least to the masses: the priest
does drink the transubstantiated Cribari Angelica wine at each
Mass, incentive perhaps to serve more than one a day. He also gets
a bigger Host, one that has to be broken or folded to get it into
his mouth, the polloi getting one only the size of a Necco wafer,
if you know what those are, or a quarter, if you know what those are.
The Anglicans, never failing to find an opportunity for a tipple,
were more likely to distribute alcohol in their services.

 GJ> Can you touch-type on a proper, full-sized desktop keyboard?
 ML> Likely not any more; but then I haven't used one except for
 ML> lookups in the library and the like for a decade.
 GJ> So you might get lost on my keyboard, like Kevin.  Most of the letters
 GJ> have worn off the keys.

aort og like trhis.

 GJ> When I was a child, my parents and their friends went through a phase
 GJ> of compressing sandwiches.
...
 GJ> I wonder if anyone experienced those in your part of the world?

Indeed many of us have encountered if not enjoyed the loathsome
things.

 GJ> On this day in 1873 Tchaikovsky's second symphony premiered in Moscow.

Not a great piece. The 4th through 6th are, however.

This recipe is more Chinesish than Thaiish but is
certain informed with American sensibilities.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot and Sour Chicken Soup
 Categories: Thai, Chicken, Soups, Hot
   Servings:  8

      4    Chicken Breasts *
      4 tb Soy Sauce
      1 tb Salad Oil
      6 c  Water
    3/4 ts Ground White Pepper
      3 tb White Wine Vinegar
    1/4 lb Snow Peas
      1    Red Pepper, Thin Strips
      8 oz Bamboo Shoots, Drained
      2    Chicken Bouillon Cubes
      1 lb Firm Tofu, Cut Bite Size
    1/3 c  Cornstarch
      2    Eggs
      1    Green Onion, Thinly Sliced

  * Chicken breasts should be skinned and boned.

  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1 T soy
  sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven until tender,
  about 3 min.  Remove the chicken, add the remaining soy sauce to pan with
  next seven ingredients, and heat to boiling, stirring frequently.  Reduce
  heat to low and simmer for 10 min. or until veg. are tender.  Add chicken
  and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water
  in small bowl until smooth. Gradually add the mixture to the simmering soup
  until slightly thickened and smooth. Beat the eggs in a small bowl and
  slowly pour into soup, stirring gently until set. Top with green onion.

  Source unknown

MMMMM
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