Text 32003, 122 rader
Skriven 2012-12-27 07:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: famiglia 770
====================
 NB> The last few seasons, thanks to MJ's cable and taste for Hallmark
 NB> and/or Lifetime channels, I was exposed to far more adaptations than I
 NB> thought possible... Modern-day female executives out-Scrooging
 NB> Scrooge... of course the titles don't always give it away, but the
 NB> storyline does.. ;) 

When I stay with conductor Bill (as you know, one of several
Bills in my life, not counting the Visa), the TV stays on, and
at holiday time - which is mostly when I am there - the Hallmark
channel gets a lot of time, so I am bombarded with all this
saccharine silliness, which I manage to ignore most of the time,
thank goodness or I'd be It's a Wonderful Lifed to death.

==

 NB>> Guess he got tired of making decisions...
 ML> He always liked making decisions for other folks, not for
 ML> himself. So my mother actually did all the thinkwork related
 ML> to the household, and after he died, he was really happy for
 ML> me to step into the job. I couldn't function that way.
 NB> Ah.  DId he manage to take it over after all then...?  Or did you just
 NB> have to find a surrogate... or have to muddle...

I had to muddle, as there was nobody else competent to take
over the muddling.

 NB> My neighbor's husband was probably lucky to die first... she was the
 NB> one keeping the household running and solvent... their oldest son never
 NB> realized how much she did... and was totally surprised to find out
 NB> years later that her finances (etc) were in good shape...

That must have been a relief. My mother was a good home economist
but unfortunately not so good at living. I guess miser would be
be a word for it, for which my brother (and to some degree I)
benefit this many years after her death. She always threatened
to take all the household money and take a first-class trip
around the world; when she was diagnosed with pancreatic, I
told her she should do just that, but she just sneered.

 ML> His cooking was professional in both quality and appearance.
 ML> As was mine when I made stuff under his careful scrutiny!
 NB> A good influence, then...  ;)   Did he do it for a living, or was it
 NB> just an avocation...?

I believe Ian had been known to cook professionally (as have
others here, myself included). He also apparently wrote the
first wine/food pairing computer program, which was featured
at kiosks in wine stores in the UK in the '70s or '80s. When
last heard from he was running a B&B in Forges, France,
outside Argentat. Actually, he Facebooked me a couple days
ago, seems to be in decent shape.

==

 JL> The moral of the story is do not eat large quantities of healthy
 JL> food  followed by large quantities of unhealthy food.
 ML> I didn't know how to respond, so I didn't.
 NB> Perhaps he should change his name to LooN?  ;0  Interesting moral...

The term has come up regarding both him and myself.
Sometimes my flights of fancy have borne fruit or have
been accepted into the canon of unfancy; never with
his, though, I am afraid.

 NB> Refraining from response was no doubt a good move. :)
 NB> I can think of numerous probably non-productive responses... [g]

And I try to remind myself that he can't help it most of
the time.

Bobby's Lighter Shrimp and Grits
Categories: southern, Italian, family
Yield: 4 servings

1/4 c Canadian bacon, diced
2 ts olive oil
1 onion, diced
1/2 green bell pepper, seeded and diced
12 lg shrimp, peeled and de-veined, with tails on
3 garlic cloves, minced
14 1/2 oz cn petite-cut diced tomatoes
1/4 c dry white wine
1 ts hot sauce
3/4 ts salt
1/4 c fat-free half-and-half
3 c water
3/4 c uncooked quick-cooking grits
1 Tb chopped fresh chives

Add bacon to a nonstick skillet and saute over medium
heat until crisp. Transfer the bacon to a plate; set
aside. Add the oil to the skillet and set over medium
heat. Add the onion and bell pepper, and cook, stirring
occasionally, until the vegetables are tender, 8 min.

Add the shrimp and garlic to the skillet and cook,
stirring, until the shrimp being to turn pink,
1 - 2 min. Transfer the shrimp to a bowl; set aside.
Add the tomatoes, wine, hot sauce, and 1/2 ts salt;
bring to a boil, stirring constantly to scrape the
browned bits from the bottom of the pan. Reduce the
heat and simmer, uncovered, until the flavors are
blended and the sauce begins to thicken, 6 - 8 min.
Return the bacon and shrimp to the skillet. Stir in
the half-and-half; heat through.

Meanwhile, bring the water to a boil in a medium
saucepan. Slowly whisk in the grits, and the remaining
1/4 ts salt. Reduce the heat, and simmer, covered,
until thickened, about 5 min. Remove from the heat.
Serve the shrimp mixture over the grits. Sprinkle
with the chives.

M's note: I can't see this being anywhere near as
good as the original.

By Bobby Deen, after Paula Deen


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