Text 27257, 69 rader
Skriven 2012-07-17 10:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: nuit blanche 973
========================
 ML> It is really odd how I revert to GMT +1 or so whenever the
 ML> opportunity arises. Perhaps an "advanced" sort of person.
 NB> One of the mysteries of the universe... [G]

For me, yes. If frequency of residence were an important
factor, Eastern time or Southeast Asia time would be vying
for control of my circadian rhythms. And instead, it's the
home of Hitler, the SA, and the Schweinshaxe that seems to
be my spiritual home.

 NB> Worst part of drugs, the part that which brand it is does matter...
 NB> the mantra that generic=generic=original brand falls apart way too
 NB> often. 

The active ingredient may be the same, but the fillers
aren't, and the way the tablet or capsule is made, how
densely packed, where the drug resides, how the carrier
breaks down ...

 NB> I've never tried to use melatonin to get sleep... with my track record
 NB> on drugs (most don't work, generics even less so, and almost all give
 NB> me undesired side effects), I think I'll just leave that one alone,
 NB> too. :) 

Melatonin is not classified as a drug, if that's any
consolation to you. Not that it makes a practical difference,
of course.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Navy Bean Soup
 Categories: Soups, Kooknet, Cyberealm
      Yield: 8 servings

      2 c  Navy beans
      3 qt Water;cold
      1 ea Meaty ham bone OR
           Small shank end of ham
      1 ea Large onion;minced
    1/2 ts Sugar
      2 ea Celery stalks; minced
           Milk or water
           Salt and pepper

  Quick-cooking dried beans do not REQUIRE overnight soaking.  Some
  people however, believe even those are better for soaking.  Others
  prefer the old-fashioned type. If you prefer to soak beans, measure
  the amount of water specified in this recipe and leave beans in it
  overnight. Next morning, add the remaining ingredients.  No draining
  is necessary. 2 cups beans = 1 lb.

  Place beans and water in kettle with ham bone.  Add onion, sugar and
  celery.  Bring slowly to boiling point.  Cover and simmer 4 to 5 hours
  until beans are tender and the liquid partially cooked down.  Remove
  ham bone.
   For smooth soup, rub through a coarse sieve.  Or mash beans lightly
  with a potato masher for a chunkier soup.  If you prefer, you may
  leave beans whole.
   Cut ham off bone; add ham to soup.  Season to taste.  Dilute if
  desired with additional milk or water.  Serve hot.

  Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman

MMMMM


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