Text 23420, 90 rader
Skriven 2012-04-07 13:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: terrible nuts 508
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> outfit that specialized in cheap tourist trinkets, so that
 ML> people who had forgotten to buy stuff abroad could just
 ML> order them in.

 JW> Hmmm...

 ML> I presume the hmm part is about that last phrase!

I was thinking it was an interesting concept.

But yes all souvenirs everywhere are now made in China!
 
 ML> He is obsessed with psychology

So is my loner, depressed, slightly paranoid brother. He knows far
too much about mood altering medications and spends far too much time
on the internet self diagnosing.

(He is such a loner that he moved and changed phone numbers two
years ago and neglected to inform his siblings... he has dropped
completely out of sight.)

 ML> "the therapist should be less effed up than the patient," to which
 ML> I require a citation, and he says that he made it up. Eh.

He has a good point!

 ML> gift; sadly, the last person traded with me

 JW> And that is how I / ended up with the second best bottle.

 ML> Perhaps you should have taken the second best bottle
 ML> to begin with. Or resigned yourself to drink stuff like this:

 ML> Loch Ness Monster
 ML> 1 ts peppermint schnapps

Even the second best bottle was a pretty good bottle... Johnny
Walker Gold.

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

      Title: Jude's Lamb And Apricot Pies
 Categories: Australian, Lamb, Groundmeat, Pies, Fruit
      Yield: 8 Servings

      1 pk Savoury pastry sheets
      2 tb Olive oil
    400 g  Ground lamb
      1    Onion; chopped
      2    Cloves garlic; crushed
      1 tb Fresh chopped rosemary or
      1 ts Dried rosemary
    1/4 ts Allspice
    Grated zest of 1/2 orange
      1 tb White wine vinegar
    1/2 ts Sugar
    Salt and ground black pepper
      4    Dried apricots; chopped
      1    Beaten egg to glaze

  Heat the oil in a saute pan, add the lamb and quickly cook over a
  high heat. Add the onion, garlic, rosemary, allspice, orange zest,
  vinegar, sugar and season well with salt and ground black pepper.
  Simmer for 15 minutes, then allow to cool.

  Cut the pastry sheets into 8 circles (large enough to line large
  muffin tins). Pack the lamb filling into the pastry cases. Top
  with a few chopped apricots. Brush edges with beaten egg, then cut
  out 8 pastry tops.

  Cover and seal the edges. (Use any surplus pastry to decorate.)
  Glaze the pastry with beaten egg and bake at 180 C for 35 minutes
  or until golden. Leave to cool slightly, then remove with a
  palette knife.

MMMMM

Cheers

YK Jim


... This is graduate-level drinking.

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