Text 27933, 147 rader
Skriven 2012-08-03 21:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: silly boyz 71
=====================
 ML> screaming incoherently at me.
 JW> That IS alarming.

It was. Now in addition to locking the door, which seemed
in danger of falling in when he pounded on it, I am jamming
it shut and will buy a doorstop as a second jammer. I cannot
afford to leave this place completely, especially with the
mail coming in (yet there's a vulnerability, as I rely on
him to collect it for me, and as events showed a year or
two ago, he is unreliable about that).

So he tried to make up for it by taking me to a restaurant
where I used to take my father; on the way he tried to behave
as if nothing had happened.

So we went to O'Donnell's, which has been associated in the
family with special occasions for at least a half century.

Some time ago the original in downtown Bethesda became the
victim of high real estate values, and the operation was
moved half an hour up the road to a shopping mall in
Gaithersburg. The menu and approach have changed a bit, as
well. Used to be a pretty standard fish house, you know,
baked broiled fried, with a few fancy things like eggplant
pirogue with crab (a good dish).

Well, I ordered cherrystones, as I like them almost as much
as oysters, and they cost half as much - these were normal and
fine, - followed by a softshell crab salad, pseudofashionable
with a whole mini-head of romaine (think a single of a 3-pack,
with the dark green leaves removed) on an oblong plate, one
big (with a thick cornbread batter, which made it look bigger)
crab next to it, and the bottom half of the lettuce napped
with "spicy corn aioli," exactly as it sounds like, only thinner.
Garnishes of fresh and actually pretty good red tomato slice and
rather underfried green tomato slice. Jonathan's supper started
with the canonic crock of French onion soup followed by salmon,
a 6-oz filet arranged tiltwise over a mound of mashed redskin
potatoes, wilted spinach, and a greasy sauce that he didn't like.

--

 ML> a 35% tip, for mediocre service/ the waitress was sort of cute.
 JW> Quite silly behavior, although I've been guilty of that myself.

This waitress though marginally less cute was more competent,
and furthermore, when he asked for extra corn muffins to go,
if they were free, she gladly gave him some.

When the bill came, he started doing long division to
determine what the tip should be - I asked what the difficult
numbers were - turned out to be 20% and $64. He was trying to
figure out 1/5 of the total, using pen and paper, and having
difficulty at that. He used to be a bright boy.

==

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Hungry Boy's Casserole
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings

      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     16 oz Garbanzo Or Lima Beans, 1 Cn
    1/2 c  Green Bell Pepper; Chopped
      6 oz Tomato Paste; 1 Cn
      1 c  Celery; Chopped, 2 Stalks
      1 ea Clove Garlic; Minced
     16 oz Pork And Beans; 1 Cn
      1 t  Salt

  Cook and stir the meat, celery, onion, and garlic in a large skillet
  until the meat is brown.  Drain off the the excess fat.  Stir in the
  undrained garbanzo beans and remaining ingredients. TO COOK IN A
  SKILLET: Heat the mixture to boiling then reduce the heat and simmer,
  covered, for 10 minutes, stirring occasionally.  Serve hot. TO COOK
  IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
  Cover and bake in a 375 degree F. oven until hot and bubbly, about 45
  minutes.  Serve.

  This recipe adapted and plagiarized from the 1964 Pillsbury
  Bakeoff winner, Mrs. Roman Walilko

MMMMM
Hungry Boys Casserole
cat: main, All-American, contest winner
serves: 6 to 8 

h - meat sauce
1 1/2 lb ground beef 
1 c  celery, sliced 
1/2 c onion, chopped 
1/2 c green pepper, chopped 
1 garlic, minced 
6 oz tomato paste 
6 oz water 
1/2 ts MSG 
1 ts salt 
1 ts paprika 
1 lb chickpeas, canned, not drained 
1 lb Campbell's Pork and Beans, canned, not drained 
h - biscuits
1 1/2 c all-purpose flour
2 ts double-acting baking powder 
1/2 ts salt 
1/4 c butter 
1/2 c milk 
4 dr yellow food coloring (optional) 
1/2 c pimiento-stuffed green olives, sliced 
1/4 c blanched slivered almonds 

Meat sauce
 
Saute together ground beef, celery, onion, green pepper, and 
garlic. Drain off fat. 
 
Add tomato paste, water, MSG, salt, and paprika. Mix this 
with the meat and save out 1 c. 
 
To the rest, add the two cans and simmer until hot. 
 
Biscuits 
 
Sift flour, baking powder, and salt. Cut in butter thoroughly. 
 
Combine milk and yellow food coloring. Add to dry ingredients. 
Stir until dough clings together. 
 
Knead 12 times on a floured board. Roll out to 12"x9". 
 
Combine olives, almonds, and the 1 c saved meat mixture. 
Spread this over the dough. 
 
Cut dough into 1" pinwheels. 
 
Assembly
 
Pour heated meat sauce into a casserole. Top with biscuit
pinwheels. Bake at 425F for 25-30 min or until golden brown. 
 
Grand prize, 15th Pillsbury Bake-Off, 1964 - Mrs. Roman Walilko 

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