Text 32146, 108 rader
Skriven 2013-01-01 18:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: eotw? 12
================
 NB> Selective reading...  ignore the parts that don't fit with your
 NB> theory. 

Humbug. I of course prefer genuine skepticism (such as I have
adopted) to that kind of dishonesty, as should you all.

 NB>> it will come when least expected... so one is to be ready at all
 NB>> times. 
 ML> So the doomsayers are doing us a favor, as somebody is
 ML> expecting it all the time.
 NB> I dunno...  seems like all the doomsayers are desensitizing people...
 NB> the old crying wolf gambit...  I know I tend to ignore them... [g]

So the moment we all forget that it might happen, bingo bango?
Not much of a concern, as I figure that the end of the world for
me will come between 10 and 30 years from now.

 ML> So instead I razzed her about buying
 ML> canned beef gravy ($1+) instead of letting me make gravy from
 ML> scratch (10c or less and tasting better). Told her that was a
 ML> buck less in her travel fund.
 NB> Did she retort that she got it on sale for 2/$1?  (Wegmans usual
 NB> holiday sale on Campbell's canned gravies...)  ;)

She got Heinz and said she wanted it because this exact
thing was her comfort food growing up (her mother was
apparently a terrible cook, and canned stuff was a step
up). I tasted the gravy - it was just like what I would
make, diluted a little with metal shavings and a touch
of toilet bowl water. I.e., not completely inedible, just
rather unpleasant.

 ML> she asked me what our first quarrel would be about. I said, home
 ML> economics, and she said, what do you mean, and I replied, I'm for,
 ML> you're against. 
 NB> I can see that...  ;)

She did not argue.

 NB> Perilous...  one hopes for your safety through them all...  :)

Don't worry, I am hardly suicidal, and messing with the
cops would bring a death that was not only ignominious
(not that big of a deal) but painful (a big deal).

 NB> I had a taste of a Kentucky Bourbon Saturday night at my family's
 NB> Christmas celebration... the word was that it was on the Makers Mark
 NB> level, I forget what the name of it was, started with B, had
 NB> hand-written notations on the label as to which batch etc it was...
 NB> fancy bottle, with a horse figure at the top of the cap...  It seemed
 NB> a bit harsh to me... I was told that it did have more of a bite than
 NB> Makers Mark...

Blanton's no doubt, a distinctly premium brand and a tad
overpriced I think, as it costs more than Maker's.

It's distilled by Buffalo Trace, which offers a wide range,
some of the cheapest whiskeys around, Ancient Age, for
example, and some of the finest, Weller, Van Winkle, and
the like. I tend to go for the cheaper brands, which are
generally well made and a good buy.

I'm appending this recipe in the confidence that even if
you didn't have the sense not to make it, you'd be
prevented for other reasons.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pork `n' Spicy Apples
 Categories: Cyberealm, Meats
      Yield: 4 servings

    1/4 c  HEINZ 57 Sauce
    1/4 c  Apple jelly
    1/4 c  Apple juice
      1 ts Cornstarch
    1/8 ts Cinnamon [ground]
      1 ds Allspice [ground]
      1 lb Pork loin [boneless]
    1/4 c  Flour
    1/4 ts Salt
    1/8 ts Pepper
      1 tb Vegetable oil
      2 lg Apples [Granny Smith, or
           Golden Delicious] [peeled-
           -quartered & sliced «"thick
      1 tb Butter

  1)      In a small bowl, combine the 57 sauce, jelly, apple juice,
  cornstarch, cinnamon, and allspice; then set aside... Cut the pork
  into 4 slices, and flatten each to ¬" thickness... 2) In a small
  bowl, combine the flour, salt and pepper, and then dust the pork
  slices lightly with it... Then sauté the slices in a large skillet
  and the oil until cooked, about 3 min on each side; remove and keep
  warm... 3) In the same skillet, sauté the apples in the butter for 2
  to 3 min. and then remove from the skillet, and pour in the 57 sauce
  mixture,and heat stirring constantly, until the jelly is melted and
  the sauce thickens... 4) Return the apples to the sauce in the
  skillet and heat through... Spoon the apples (and sauce) over the
  pork just before serving...

  From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at
  Cyberealm Bbs in Watertown NY. (315) 786-1120

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)