Text 22289, 82 rader
Skriven 2012-03-11 10:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: glub 353
================
 * Crossposted from: 152

 HN> Glad you made it, it's good to 
 HN> send off a friend. 

I was glad I went; saw some people I hadn't seen in years
and others, like his widow and sons, I am unlikely to have
the occasion to see again.

 HN> I've only seen Alaska through a periscope
 HN> but it looks a lot like Washington so
 HN> I made a guess!

I was about to credit your perspicacity, but I went back
to the site and found the photo's caption:

 This is the bunch of us standing in front of what 
 should be Denali were it not for the clouds

By the way, one of the people in the photo is Lili, as
opposed to Lilli, who is someone else!

 HN> So you're taking half the dose that
 HN> I'm currently taking. My pills have 
 HN> the number 12 on them. 

It's almost time to reconsider my medication scheme; there
was talk of increasing my metformin, but it's messing with
me enough already at the child's dose.

 HN> This morning my fasting was up again
 HN> to 150.

I think blood sugar normally goes up with age:
perhaps a built-in self-destruct mechanism?

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

      Title: Meringue Icing <marsmallow>
 Categories: Desserts
   Servings: 12

MMMMM--------------------------SIFT TOGETHER-------------------------------
      1 pn Salt icecream salt is finer)
      6 tb Meringue powder
      2 c  Granulated sugar

MMMMM--------------------ADD & BEAT STIFF 7-10 MIN-------------------------
      1 c  Hot water

MMMMM-------------------------ADD & BEAT MORE------------------------------
    1/2 c  Warmed glucose*

MMMMM------------------------ADD AT END & BEAT-----------------------------
      1 ts Or more flavorings**

  *Set a measuring cup in hot water & add glucose. Stir until warm and thin.
  Add as directed above. **Add almond extract and <clear> vanilla to taste.
  Add this only at the end, to prevent icing from breaking down. Don't add
  butter flavor, may contain fat! Using "fine" sugar & salt is not necassary
  as long as you aren't going to press the icing through very fine decorating
  tips <#1,0,00, or 000>. I use regular. This icing is like the insides of
  marshmallows without the coating. It is the same as 7-minute icing without
  the cooking time. ***Be sure all utensils used are grease-free. Any bit of
  grease will break the icing down to soup.
   Very good-tasting. Great to use this type when adding coconut because it
  never crusts. Great to decorate with. Makes wonderful flowers, but
  remember, they don't crust. I have made flowers with it & they would crust
  ~ after a few weeks, but every time it rained, they got sticky again. This
  icing is the type used by professionals who do lots of big figure-piped
  characters, since it is sooo smooth & especially since it is sooo
  light-weight. Dolores McCann, Oxford OH

     Dolores McCann, Prodigy Food & Wine Board

MMMMM


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