Text 21561, 93 rader
Skriven 2012-02-22 06:27:48 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: LETTERS
===============
-=> Glen Jamieson wrote to Jim Weller <=-

 JW> Lexi complained that she had never ever received a
 JW> letter in her whole life. So I have been corresponding that way on
 GJ> Did you use a printer

 JW> I did.

 GJ> Shame!

 GJ> or do the write thing and use a fountain pen?
 
 JW> I should!

 GJ> Try it, if you can remember how.  Hopefully Lexi has learnt to read
 GJ> cursive writing, and not just printing.

I have a theory that "cursive" writing was developed in the days of quill pens
so that one did not have to place the quill back on the page after each letter
and get the flow of ink re-started ... with the attendant potential got
blotches and splotches. 

Spencerian script is very elegant looking (except for all the "s"es looking
like "f"s) but, hardly anyone writes "a neat hand" any longer. A rambling
scrawl is more like it. For many people block printing is the preferred way to
write things down - especially if they'd like to review what is written later. 
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli-Rubbed Spencer Steak w/Corn & Green Chile Ragoût
 Categories: Beef, Vegetables, Chilies, Herbs, Citrus
      Yield: 2 servings

      1 ts Chilli spice
      1 ts Ground coriander
      1 ts Salt; more to taste
      2    (8-oz. ea) boneless Spencer
           - beefsteaks (3/4" thick)
      2 ts Oil
      1 sm Poblano chile; seeded, in
           - 1/4" dice
           Fresh ground black pepper
      1 c  (generous) corn kernels;
           - fresh or frozen
    1/2 c  Heavy cream
      1 tb Minced, oil-packed, sun
           - dried, tomatoes
      1 tb Fresh lime juice 

  In a small bowl, mix the chilli spice, coriander, and
  salt. Rub the mixture on the steaks.

  Heat a gas grill to medium high or prepare a medium-hot
  charcoal fire. Drizzle the steaks with oil and grill,
  turning once, until medium rare, 3 to 4 minutes per side.
  Transfer to a plate and cover loosely to keep warm. 

  Meanwhile, heat the oil in a 10" skillet over medium heat.
  Add the chile, season with salt and pepper, and cook over
  medium-high heat, stirring frequently, until softened and
  starting to brown, about 2 minutes. Add the corn and
  continue to cook until it's slightly browned, 1 to 2
  minutes more. Add the cream and boil until it has reduced
  and the mixture is thick, 1 to 2 minutes.

  Remove from the heat, stir in the sun-dried tomato, lime
  juice, and the accumulated juices from the steak. Taste
  and add more salt and black pepper, if you like. Serve the
  Spencer steaks whole or slice them and arrange on plates.

  Serve immediately, with the corn ragoût on top or alongside.

  Variations: If you don't have a grill you can also
  pan-sear these steaks: Before making the corn ragoût, heat
  the 2 tsp. of oil in a 10" cast-iron or heavy-duty
  skillet over high heat until very hot. Add the steaks,
  reduce the heat to medium high, and cook until they are
  well browned and done to your liking, about 3 min. per
  side for medium rare. Transfer to a plate and cover
  loosely to keep warm while you make the ragoût in the same
  pan. You could also use New York strip or skirt steaks,
  though cooking time will vary.

  From: http://www.finecooking.com

  Uncle Dirty Dave's Archives

MMMMM

... Eternal nothingness is fine if you happen to be dressed for it-Woody Allen
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)