Text 32243, 91 rader
Skriven 2013-01-04 08:27:46 av Dave Drum (1:18/200.0)
  Kommentar till text 32188 av MICHAEL LOO (1:123/140)
Ärende: old jokes
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> "Funny, you don't look Jewish."

 DD> Odd how things like that get around. I think I heard that told by
 DD> Billy Crystal and he may have swiped it from the old travelling
 DD> salesman, Henny Youngman - both of whom, like Ike, come from Jewish
 DD> forebears.

 ML> I don't know Billy Crystal. Looked him up on the Wiki; sounds
 ML> like an interesting guy and probably someone I'd appreciate
 ML> if I liked movies and stuff.

I knew him from stand-up and Johnny Carson (back when I suckled at the glass
teat) before I saw him in the flickers. Sort of Jackie Mason-ish without the
accent.
 
 DD> Title: Mimosa Crystals

 ML> What you doin' sending flowers? I ain't dead yet.
 ML> You're going to make me 'set ...

So? Set and eat your flowers ........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Beet & Sunflower Salad
 Categories: Salads
      Yield: 6 servings
 
  2 1/2 lb Medium golden beets;
           - w/greens
    1/2 c  Raw sunflower seeds
      2 tb Fine chopped shallot
  2 1/2 tb Cider vinegar
    3/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Sugar
      3 tb Extra-virgin olive oil
      6 oz Sunflower sprouts or baby
           - mesclun
 
  To maximize the flavor of this salad, toss the beets with
  the dressing while they’re still warm, so they’ll absorb
  more of it. Sunflower seeds turn rancid fairly quickly,
  so it's important to purchase them from a place with high
  turnover, such as a natural foods store.
  
  Put oven racks in lower third and middle of oven and
  preheat oven to 425°F.
  
  Trim beet greens, leaving 1 inch of stems attached.
  Tightly wrap beets together in double layers of foil to
  make packages (2 or 3 per package) and roast in middle of
  oven until tender, 40 to 45 minutes. Unwrap beets and
  cool slightly.
  
  While beets roast, toast sunflower seeds in a pie plate
  or a small baking pan in lower third of oven, shaking
  occasionally, until seeds are golden, about 10 minutes.
  
  Whisk together shallot, vinegar, salt, pepper, and sugar
  in a small bowl, then add oil in a stream, whisking.
  
  When beets are cool enough to handle, slip off and discard
  skins. Cut beets lengthwise into 1/4-inch-thick slices and
  gently toss with 3 tablespoons vinaigrette in a bowl.
  
  Toss sunflower sprouts and half of sunflower seeds with
  remaining vinaigrette in another bowl. Arrange beets on
  6 salad plates and top with dressed sprouts. Sprinkle
  salads with remaining sunflower seeds.
  
  Cooks' note: Beets can be roasted, sliced, and dressed 1
  day ahead and chilled, covered.
  
  Recipe by Melissa Roberts and Maggie Ruggiero
  
  July 2004 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 06 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... My fake plants died because I did not pretend to water them.
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