Text 32150, 100 rader
Skriven 2013-01-02 06:32:26 av Dave Drum (1:18/200.0)
  Kommentar till text 32131 av mark lewis (1:3634/12.42)
Ärende: Honey Boo Boo?  ICK!
============================
-=> mark lewis wrote to Dave Drum <=-

 CS> Ahem.  I just had to sandpaper my eyeballs after googling whatever
 CS> 'honey boo boo' was.  I'm sorry but a fat family, fat kid, an oldr
 CS> sister who's losing her front permanent teeth over lack of dental care?

 DD> Or, she could be like the somewhat backward (insert favourite
 DD> ethnicity here) girl who quit using a vibrator because it chipped
 DD> her teeth. Either that or a big-time case of "meth mouth".

 ml> "meth mouth" is exactly what i alluded to with my comments "smoking
 ml> crack"... i've seen simply lack of dental hygiene and i've also seen a
 ml> lot of "meth mouth"... they appear similar but the one comes on very
 ml> fast while the lack of hygiene takes a lot longer...

It's a term I picked up from a lady I know (one of my chilli cooking buddies)
who worked as an RN at the local hoosegow. Apparently they have a dentist on
retainer for just that problem ... he does extractions but not replacement
appliances.

I've never done "hard" drugs - either the "back in the day" stuff or the
current crop - which has some really scary sh!+ in its list. But, I thought
crack and meth were different things.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Warm White Bean Salad w/Fragrant Garlic & Rosemary
 Categories: Beans, Herbs. Salads, Cheese, Breads
      Yield: 3 servings

MMMMM--------------------------TOPPING------------------------------
    1/2 sl Coarse whole grain bread;
           - coarse ground in a food
           - processor (2 generous tb
           - of crumbs)
      3 tb Fresh-grated Parmigiano
           - Reggiano cheese
    1/4 ts (generous) fresh-ground
           - black pepper

MMMMM---------------------------SALAD-------------------------------
      5 lg Garlic cloves; crushed
           +=WITH=+ 
    1/2 ts salt & rough chopped
    1/4 c  Good tasting extra-virgin
           - olive oil
    1/2 tb tight-packed fresh rosemary
           - leaves; rough chopped
     30 oz (2 cans) organic white beans
           - (cannellini or Great
           - Northern), drained, rinsed
      1 lg Handful mixed salad greens
           Add'l salt & black pepper

  In a 12" skillet or sauté pan over medium heat, toast the
  breadcrumbs until lightly browned, stirring often.
  Transfer the crumbs to a small bowl to cool. When cooled,
  stir in the Parmigiano and pepper. Set aside.

  In the same pan, slowly warm the garlic in the olive oil
  over low heat for 30 seconds to a minute. Stir in the
  rosemary, blending for another minute or so, taking care
  not to burn the garlic. It should be very fragrant and
  just beginning to soften.

  Immediately add the beans and fold in very gently. Turn
  the heat to medium. Heat the beans through, about 3
  minutes, occasionally lifting and turning the beans as
  they heat through, as stirring will turn them to mush. Add
  the greens and gently move them around in the pan until
  they are slightly wilted (30 to 60 seconds). Turn into a
  serving bowl and top with the breadcrumb mixture.

  Serve warm or at room temperature.

  Holds 2 days in the refrigerator.

  Cook to Cook: Handle these beans as gently as you would
  eggs in their shells; you want to keep them as whole as
  possible. I use a rubber spatula to fold them together
  with the other ingredients instead of stirring. Don't be
  tempted to use a tougher bean like pinto or kidney; their
  thicker skins keep the beans from drawing in all the
  flavors.

  From How To Eat Supper by Lynne Rossetto Kasper and Sally
  Swift, 2008, Clarkson Potter.


  FROM: http://www.splendidtable.org/recipes

  MM Format by Dave Drum - 02 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... I've liked lots of people 'til I went on a picnic with them. - Bess Truman
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