Text 25393, 112 rader
Skriven 2012-05-26 23:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: isolation 711
=====================
 DS> Sounds like that's as good as it gets, and that ain't half bad.
 DS> I'm glad to hear it, though I've only "met" him through your
 DS> narratives.

I have several circles of friends, and ofttimes they are
mutually exclusive. It's not that I try to keep them separate,
but there just isn't any reason for them to meet each other.
The Shipps have met Annie and Billy when dropping me off after
the Echo picnic last time, but that sort of thing doesn't happen
too often. Bill Swisher has met some of the frequent flyer group
and also Annie and Billy, between Anchorage and Phoenix. I think
that several members of several of the circles have met
Nicholas, but that's because he's famous in his weird way.

==
 DS> Some of us somehow turned out well-adjusted enough (and intelligent
 DS> enough) to be able to pick and choose the parental influences we
 DS> carry forward.

My theory is that nonparental and often nonfamilial influences
can take their place in the development of personality. In my
case I was lucky to have a sister to bounce stuff off, first
hostilely and then cooperatively. There were some wake-up calls
for me as well: like the time when my mother told me "Americans
don't love their children. We love our children." after being
challenged by me regarding some inequity or another. And there
was the time when I had scarlet fever and was of course home
from school, except that my mother got tired of me around so
sent walking me to the library - 2.1 miles away, just checked
on Streets and Trips. Everything was fine until I tried to take
a couple books out of the library - I recall Bonjour, Tristesse
being one of them, and the librarian asking "what are you doing
here." to which I responded "I can't go to school because I have
scarlet fever," to which she recoiled, to which I responded,
"don't worry, I'm not contagious any more."  Any time in the
last 40 years I would have been put into a foster home and my
mother in an asylum, where she would have belonged, but this
was 50 or 51 years ago.

 DS> my mother - well, she has her shortcomings as we all do, but her
 DS> influence did prepare me pretty well for adulthood and I'm unique
 DS> among my friends in that my mother knew when to let go and allow
 DS> our relationship to evolve from parent/child to adult/adult.

Your mother, though demonstrably a little loony, is a human
being. When I met her, she was kind of cute, too.

Oxtail soup
cat: classic, rich, starter
Serves: 10

4 lb oxtail, browned in the oven
2 lb gelatinous bones, broken small
- and browned in the oven
1 carrot, finely chopped
2 md onions
1 bouquet garni - parsley, bay leaves, and thyme
butter
3 qt stock
1 qt water
1 lb lean beef mince
1 leek
1/2 egg white
1 sm carrot, cut into small dice
arrowroot if required

Brown the oxtails and the gelatinous bones in a
roasting tin in the oven. Remove and cool.

Garnish the bottom of a small stockpot or stewpan
with a finely chopped carrot and 2 medium onions cut
into thin rounds and browned in butter and the
bouquet garni.

Add the oxtails. The tails should be cut into sections,
each of which should contain one of the caudal vertebrae.
Also add the gelatinous bones, broken very small. Add
stock and water. Set to boil very gently for 4 1/2 -5 hr.

When this is done, strain the broth, which should be
reduced to 3 qt, and completely remove its grease.
Transfer the largest sections of the tails, by means
of a braiding needle, one by one to another saucepan.
Cover them with broth, and keep them warm for garnish.

Finely chop 1 lb very lean beef. Put this mince into a
saucepan with the white of a leek cut into dice and
half the white of an egg, and mix thoroughly. Add the
broth, the grease of which has been removed, set to
boil, stirring constantly the while, and then leave
to simmer 1 hr, which is the time required for the
beef to exude all its juices and for the clarification
of the broth.

While the clarification is in progress, cut a small
carrot in small dice, or turn it by means of a very
small spoon. Cook this garnish in a little water with
butter, salt, and sugar.

A few minutes before serving, strain the oxtail broth
through a napkin, put the sections of oxtail and
brunoise into the soup tureen, and pour thereon the
prepared broth.

This soup may be flavoured with port or sherry, but
this is optional. Please note: if a thickened soup is
required, add to the broth 2 ts arrowroot diluted
with a little of the broth or some cold water.

Auguste Escoffier, Le Guide Culinaire
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