Text 30782, 120 rader
Skriven 2012-11-01 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: to the nth degree 496
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 NB> Today's baked goods tend to have a high level of the "bad" fats that
 NB> are reputed to cause all sorts of problems...  True, meat fat is
 NB> generally saturated and thus also looked down on, but I'd guess that it
 NB> is better suited to most metabolisms than the hydrogenated sort...

Meat fat has been pretty undemonized of late, unless it gets
fired beyond the crisp brown stage and chars and gets sooty,
when it is said to be carcinogenic.

 ML> Not to brag, but
 NB> What fun... ;)  Don't envy you the cramped, but the rest does sound
 NB> like a lovely adventure, probably worth the price...  :)

The cramped part will probably be just as fun, as the most
exotic destinations are at the ends of the cramped. Planning
also on a flightsee on Buddha Air past Everest; this is cost
and safety dubious, as an hour flight costs as much as, say,
a round trip Boston to Phoenix (I know this because because
of the way United messed me up, I am going to have this extra
trip to qualify for my upgrade privileges for 2013). The
flights are expensive partially to make up for periodic losses,
such as frequent cancellations and that of an aircraft a couple
years ago.

 ML> Everything else, including
 ML> health insurance, 3%. 5% more is earmarked for charity, but
 ML> that will probably count for 5 years.
 NB> One makes one's choices...  :)

Mine are informed largely by the fact that I am not responsible
for any children, unless you count my brother, but he's taken
care of with the lion's share of the estate.

 NB> Just need an amiable Japanese guide for the exhibits, and then enjoy
 NB> the food together...  :)
 
True. "Want to show me around the place? I'll buy you lunch."

 ML> United sucks in almost every way, and Smisek has taken
 ML> two okay airlines and destroyed them
 ML> which is actually pretty much the way I feel. Any guesses on
 ML> whether I will be treated very well or very badly on my next
 ML> flight? I really can't say.
 NB> Time will tell... how anonymous was the survey...?

I don't know, intrinsically - got it through the link in the
e-mail, which no doubt was personalized. But to make sure, I
put my name at the end of the comments page.

==

 NB> I don't have anything that is quite that bad for me
 NB> that I go after anyway, but there are some that I probably should be
 NB> avoiding that I still partake in moderate amounts.

For me, there are so many things - just about everything, if
you combine the advice of various sources. The only thing
everyone agrees on is that I should have high fiber, so the
fact that my brother bought bean soup (albeit with bacon) is
perhaps a good thing.

 I suppose tomato
 NB> sauce is one of those for me... it doesn't do the reflux any good, but
 NB> I still want it on occasion... 

Try having it at lunchtime, so it's all finished digesting
by bedtime. And making your own out of low-acid tomatoes
(though you may prefer the taste of regular tomatoes, as I
usually do).

Carrot pasta sauce
cat: potentially vegetarian
servings: 4

1 lg onion
5 good-sized carrots
2 garlic cloves
1 ts salt
1 c chicken or vegetable stock
1 c white wine
1 Tb tomato paste
2 Tb olive oil

This recipe was originally created by my
brother-in-law Marty, close to 20 years ago. It has
been on my list of top five easy and yummy recipes
I've made all these years. What I find amazing is that
I've never seen carrots as the primary ingredient of a
pasta sauce. This is so simple and so good. The other
savory ingredients balance the sweetness of the
carrots. It can be used with any type of pasta.
Sometimes we add sliced Italian sausages. Enjoy!

Add olive oil to a large frying pan. Turn heat to
medium high.

Using a food processor, finely pulse/chop the onion
and add to the pan. Cook until soft.

Using the same food processor, finely pulse/chop the
carrots and garlic and add to the onions on the stove.
Cook together with some salt for 5 min.

Add stock and let it reduce down. Add wine and let it
cook down. Add tomato paste and stir it in. Add salt
and pepper to taste. Cook this all on low while the
pasta water boils and cooks.

Put your pasta water onto boil.

That's it! Pour the sauce over the pasta (I like
angel hair, penne, linguini, whatever is in the
cupboard) and add lots of parm cheese if you like it.
You can also add sliced Italian sausages if you like.

food52.com, submitted by greathill

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