Text 32147, 116 rader
Skriven 2013-01-01 18:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sneaking 13
===================
 ML> At dinner today, Annie had to be excused from the table, and
 ML> immediately Lola jumped up and had her head in the gravy boat.
 ML> I debated for a second whether to shove her all the way in,
 ML> which I thought would be funny, or to shoo her away. Being
 ML> a little wussy in some things, I merely did the latter.
 NB> Oooh... I can see that temptation... I think I'd only have shooed her
 NB> away too, though...  :)

Or at the very least sneaked her tail into it and then watched
her spin. The other two cats chase their tails without provocation.

 ML> I respect. The former is as its name implies a major
 ML> Canadian company; the latter is a member of the Grown in
 ML> Indiana program (an official certification, believe it or
 ML> not, of the state of Indiana).
 NB> As it turns out, as I read the label more closely, what we get is
 NB> actually Maple Leaf Farms from Indiana... so it has nothing to do with

I didn't know this until I was poking around looking for stuff
for a post to Weller.

 NB> Canada despite the name... of course, maple trees are indigenous here
 NB> in NY/NE and no doubt in the middle states as well...  In any case, the
 NB> duck leg quarters are reasonably priced and fairly good quality... :)

And what else would be a proper symbol for Canada? The beaver?

==

 NB>> daughter seems to think that she has to prove being executor before
 NB>> calling, so payments are still being made...
 ML> Check it out. She may be pleasantly surprised.
 NB> She did, after I suggested it...  She was very pleasantly surprised...
 NB> Glad you mentioned it.  :)

Me, too.

 NB> We are having a harder time getting ADT to cancel the alarm

The ADT argument would no doubt be that there's still a house,
so there should still be an alarm.

 NB> ... Never anger a dragon for you are crunchy and go well with Brie.

I beg your pardon? I do NOT go well with Brie.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: White Chocolate Pound Cake
 Categories: Desserts
   Servings:  6

      1 tb Finely chopped pecans
    1/2 lb Unsalted butter, at room
           -temperature
      2 c  Sugar
      1 c  Heavy whipping cream
      4 oz Finely chopped white
           -chocolate, melted and tepid
      6 lg Eggs, at room temperature
      3 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Baking soda

  FROM:      Derek Maddox (The Tally System - 912-328-6183 - (1:36)

  Posting the recipe for that disgustingly rich chocolate pound cake the
  other day reminded me of another favorite cake around our house.  This
  White Chocolate Pound Cake is a lot lighter than the other, and is
  delicious with fresh strawberries or raspberries. I've even been known to
  sneak a piece of this cake for breakfast (when the kids aren't looking).
  The recipe comes from the "White Chocolate Cookbook" by Janice Henderson.
  There's lots more where this came from if you want them.

  White Chocolate Pound Cake

  Position a rack in the center and preheat oven to 300 deg F. Butter a 10
  inch fluted tube pan.  Dust with flour; tap out the excess.  Sprinkle the
  pecans over the bottom.

  Using an electric mixer set at medium speed, beat the butter in a large
  bowl until light and fluffy, then add the sugar, 1 cup at a time, beating
  well after each addition.

  Blend in the cream and white chocolate.  Add the eggs, one at a time,
  beating well after each addition.  Into a large bowl, sift the flour with
  the salt and baking soda.  Mix the flour mixture into the cream mixture, 1
  cup at a time, just until blended.

  Pour the batter into the prepared pan and bake until a cake tester inserted
  in the center of the cake comes out clean, about 1 hour and 15 minutes to 1
  hour and 30 minutes.  Transfer the cake in the pan to a wire rack and cool
  15 minutes.  Loosen the cake from the edges of the pan with a metal spatula
  and invert onto the wire rack.  Cool completely.  Through a fine-mesh
  sieve, sprinkle confectioners' sugar over the top of the cake.  store at
  room temperature, wrapped airtight.

  One note on melting white chocolate:  Since the fats in white chocolates
  melt at different temperatures, and since the milk proteins tend to clump
  if overheated, melting white chocolate can be very frustrating.  I've found
  that the easiest method is to chop the chocolate into small pieces and melt
  them in the microwave. Microwave at high power for 1 minute, then stir.  If
  necessary, continue the process for additional 30-second intervals until
  completely melted.  Microwave only until smooth; DO NOT OVERHEAT!!!

  Whatever you do, don't take this cake to work with you.  I did that once
  and have not had a moment's peace since.  B-)

  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-

MMMMM


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