Text 30026, 91 rader
Skriven 2012-09-30 00:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: intoxication 332
========================
 HN> look for barenjager a honey liqueur.
 -> It's not available here
 HN> Ah well...you can find it on your 
 HN> next trip to Edmonton! 
 JW> I just might do that.

Make your own krupnik. More booze for the buck.

 -> I shall drink like Hemingway and Churchill (but not as
 -> heavily.)

It's wonderful how those towering figures in western
culture accomplished what they did while drunk most of
their adult lives.

 HN> I am not a heavy drinker. Even
 HN> when I go "out drinking" it 
 HN> usually means I have two drinks
 HN> instead of one!
 JW> When I go out it's four instead of one. It's called the "Roslind
 JW> Rule"!

I've had a couple girlfriends who tried to curb my
appetites, to no good effect; they were balanced in my
life history by a couple of them who routinely tried 
to outdrink me and a couple more who kept up admirably. 

 JW> ... My favorite stuff doesn't need a recipe, it's so simple.

Often simple is good. I predict that the site you've been
visiting is going to do a takeoff on gourmet behaviors
someday soon.

 -=> Jim Weller said to Burton Ford <=-

 JW> http://stuffwhitepeoplelike.com
 DD> According to that blog I am *not* a "White Person". 
 JW> Nobody here is to any great degree although all of us probably
 JW> score in a few categories.

I went through the whole list and figure that pretty much
nobody is that much of a white person by the site's standards.

 BF> But doesn't Michael come close?
 JW> I don't think so and I bet he doesn't either.

Nup.

 JW> If you want to go for extra points - white people really love FAIR
 JW> TRADE coffee, because paying the extra $2 means they are making a
 JW> difference."

Does fair trade chocolate count? I used to routinely
play at a Unitarian church where the husband of one of
the musicians would waylay me and sell me bunches of
chocolate bars ($3 worth of chocolate, i.e., 3-4 oz,
for $5), and I would end up with half a paycheck and
a bunch of candy. That's probably part of how I became
super-sweet.

BASIL SAUCE
Categories: sauce, fancy
Servings: 8

1/2 c chardonnay
1 ts minced shallot
3 cloves garlic, minced 
1 bay leaf
4 c heavy cream
1/2 c chopped fresh basil leaves
salt and freshly ground black pepper
1 Tb cold unsalted butter

Combine chardonnay, shallot, garlic and bay leaf. Boil on
medium until reduced by half. Add the cream and continue
to reduce until mixture is thick enough to coat the back of
a spoon. Remove pan from heat, discard bay leaf, and let cool.

Transfer mixture to a blender, and add fresh basil. Puree
until smooth. Season. Return sauce to pan, and place over low
heat. Add butter, stir until melted, and remove from heat.
Serve warm.

:Adapted from William Scalley, Eastville Manor
:NY Times 11/18/98



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