Text 31673, 112 rader
Skriven 2012-12-08 21:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: curious phenomena 678
=============================
 ->  BF> a Caffeine Free Diet Coke for 79 cents/2liter.  I like it. 
 ml-> The price is right. What's it sweetened with? There isn't
 ml-> a Weggie's within striking distance of me most of the time, though.
 BF> This question is easy:  caramel color, Phosphoric acid, Pot Citrate,
 BF> ASPERTAME, Pot. Benzoate, Natural Flavors, Acesulfame Pot., & citric
 BF> acid. 1cup: 0 Cal, 0 fat, 35mg Na, 60mg K, Carbs 0, Sugar 0, Protein 0.

Oh, thanks for the information. Looks like the stuff has really
gone to Pot.

 BF> Seems to me it used to have nothing, zero, in it at one time. 

Doubt. I think every flavored water I have seen has Na and/or K
in it - not necessarily very much, but at least some. Club soda
I think still has a row of zeroes.

 ml-> Speaking of liquids, could you bring a few wine glasses to
 ml-> our rendezvous in a couple days?
 BF> This one, not so easy.  Given my late, late reply I have probably
 BF> missed our Rendezvous.  I'm truly sorry.  Was it still OK without us?

You made it with plenty of time to spare. We were talking of the
2011 echo picnic; you were replying to an inadvertent misrepost
of a last year's message.

 BF> More to the point [g] what rendezvous, where, when, and what was the
 BF> occasion?

Boyd Pond, August 6, 2011.

 BF> We went on a Bus  (Guides insist they are Motor Coaches, albeit with a
 BF> smile) Tour over Thanksgiving to Vermont.  Three days and four nights,
 BF> staying in the Middlebury Inn... in Middlebury VT, of course.

The Hilton Hotel isn't in Hilton, generally speaking. Though there's
a Hilton Garden Inn in Hilton Head. And in fact a Hilton Hotel in
the neighborhood in Adelaide called Hilton, not far from where Glen
lives (so I haven't had the opportunity of testing it out).

   Room
 BF> assignments are randomly made by the Hotels, and this time we drew one
 BF> of the two huge rooms that were two regular rooms joined together, with
 BF> Two (2) big beds and two bathrooms.

Lucky you. Though on the occasions that I have been similarly
fortunate, I found that my paltry sole soul (rarely anyone extra
to help me out) rattles around and makes me rather uncomfortable.
I once had a suite at the Hilton at Newark Penn Station that
could have slept 8: it had a full kitchen, full dining room, full
living room, and an office alcove. I thought of messing up all of
the beds (2 giants, 1 double pullout, plus comfy chairs) and both
of the bathrooms but refrained from doing so. I was at that hotel
for maybe 8 hours total.

 BF> Shirley was bit disappointed in the Thanksgiving Dinner as it was an
 BF> elaborate buffet.

Would she have preferred a paltry poultry buffet?

 BF> more helpings of mashed squash, mashed potatoes, dressing, and more
 BF> quarts of turkey gravy. mmmmm  There were a great number of desserts,
 BF> including a lovely pecan pie, creme bruyee [can't spell it for sure]
 BF> and assorted flaky baked goods. 

Weren't you yucky [g]

 BF> A big highlight was eating countless samples of food in a wing of the
 BF> Vermont Country Store.  Just jar after jar of goodies, bowls of
 BF> snacks, pieces of all kinds of cheese, snack foods of all texture and

I've been there - didn't care for it so much as though one could
have eaten a ton, most of it would either spike one's blood sugar
through the rather low roof or cause projectile flatulence.

 BF> description,   samples of drinks, just on and one.  Heaven for a
 BF> unrepentant hors d'oeuvre Fiend with no conscience or embarrassment.
 BF> [me] 

I could hardly have guessed.

BREAD SAUCE
categories: Scot, sauce
Yield: 2 c

1 md onion
4 cloves
1 pt milk
1 pn mace
4 peppercorns
8 Tb white breadcrumbs, heaped
1 ts butter
2 Tb cream
salt and pepper to taste

Bread sauce is a uniquely Scottish invention and absolutely
delicious. It is almost always served with roasted poultry
or game birds, in particular roast turkey, known in Scotland
as Roastit bubbly-jock.

Stick cloves in onion. Put in a saucepan with milk, mace,
peppercorns. Bring to boil, put aside, let infuse for
1/2 hour. Strain milk into a second saucepan. Add crumbs.
Heat and stir until boiling and quite thick.

Season to taste, stir in butter and cream.
Do not reboil; serve hot.

http://www.backhaul.netok/scotsauc.htm
Posted to NCE 4/29/98, reposted 12/08/12
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