Text 22879, 87 rader
Skriven 2012-03-26 04:55:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Orange on 17 March
==========================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 dd-> I have made it a point for years to wear an orange shirt on 17
 DD-> March.

 BF> I think any Irish Catholic / would know exactly what
 BF> Protestant me wearing orange means.

 ML> Dave seems to approach things from the rural midwest point of
 ML> view, and if he pulled this stunt in various large east coast
 ML> cities, or even substantial parts of Chicago, he would return
 ML> home a-hurtin'.

 JW> Or the Mechanicsville district in Ottawa, down by the railway tracks
 JW> where the Irish and the French still get drunk and get into fights
 JW> on Saturday night.

I have worn an orange shirt in a Roman church on 17 March. A wedding rehearsal
in which I was slated to be a "groomsman" (whatever that is - stand around and
look stalwart, I guess). Nary an imprecation was muttered in my direction. Not
by the priest, not by the groom, nor by anyone else. We're a cosmopolitan
bunch. The groom was of German descent (Lang) the priest looked to be of Irish
genotype (reddish hair and a round face) but I can't recall his name. The bride
was of Greek heritage (Gekas). And the rehearsal dinner was had at Avanti's
restaurant. Oh, and the Church was Our Lady of Guadalupe.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Avanti's Bread
 Categories: Breads
      Yield: 6 loaves

      2    Packages active dry yeast
      3 c  Water
      3 tb Oil
      3 lg Eggs
      1 ts Salt
  1 1/4 c  Sugar
     11 c  Flour

  Dissolve yeast in warm water; add remaining ingredients&
  knead for approximately 10 minutes, or until dough is
  smooth & elastic.

  Place dough in a greased bowl, turning once to bring
  greased side up.

  Cover with a cloth & let rise in a warm, draft-free spot
  until dough has doubled in bulk (1 1/2 to 2 hours).

  After first rising, punch dough down in bowl& turn over;
  let rise again until double (30-45 minutes).

  Cut dough into 5 to 6 portions, each about the size of a
  grapefruit.

  Let rise, covered for 10 minutes.

  Flatten dough, pressing out all the air, and form into
  long loaves, about 12" long.

  Place loaves on greased & floured cookie sheets; cover &
  let rise again (50-60 minutes).

  Preheat oven to 350øF/175øC.

  Bake loaves for 20-25 minutes, until tops are golden
  brown & loaves sound hollow when tapped on the bottom.

  "A famous restaurant here in Peoria serves a submarine-
  style sandwich on this bread, called a "Gondola" (sliced
  salami, ham, American cheese, lettuce & tomato). This
  bread is on the sweet side, and is also good served on the
  side with any Italian dish, from spaghetti to lasagna &
  everything in between."

  By Mary Scheffert on March 17, 2002

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Bachelor's degrees make pretty good placemats if you get 'em laminated. 
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