Text 35838, 104 rader
Skriven 2013-04-08 06:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: variation/exactitude 395
================================
 NB> I've always been willing to be imprecise unless there's a very good
 NB> reason to be particularly precise...  Cooking rarely needs the
 NB> precision that my chem labs did...

The appeal of nourishment allows us to overlook a lot of
things sometimes; and anyhow, if one cooks for a large
enough audience, there's enough taste variation so that
someone will think that what we make is perfect!

 ML> Now I am looking forward to real experimentation at the picnic.
 NB> Are you going to try making your own version of the cookies...?

I didn't mean to imply that I was going to experiment with cookie
recipes, though if that's what people wanted to do, that would be
fine. You'd be amused at how slapdash I am with stuff like that.

 ML> True enough, but one's intonation tends to go down the tubes!
 NB> With one's arms shaking with the laughter...?

That, and fingers collapsing, and general inattention.

==

 ML> I just looked at my calendar, and only 5 days until I'm there,
 ML> and I am not happy about that.
 NB> At least it's only a short time there... and then you are on to
 NB> something hopefully better...  :)

Two days, and then I'm there for a max of 18 hours, enough to
get a resupply of medication and answer the mail. If it had been
much longer, I'd have asked the Shipps for a day or two of safe
haven. But to be honest, though his personal habits are appalling,
and his obsessions are irritating, he has made an effort to be a
good boy lately.

 ML> Pride can be a good thing, I suppose, and unpride (it's not
 ML> "humility") is often disastrous.
 NB> True.  If one doesn't care about what sells under their name, likely
 NB> what they sell isn't going to be very good at all... the proverbial
 NB> generic or store brand issues...

Some of these store brands are very good, perhaps as good as
their name-brand equivalents. Weggie's and the Royal As are
pretty careful about their branded products (i.e., I seldom have
had issues with them); and of the generics, President's Choice
from Loblaw's has acquired a cachet that is as good as that of
many of the big names.

 ML> The other day she said, quite proudly, that she had not thrown
 ML> anything away without my permission, in all these 10 days or more.
 NB> Making a conscious effort, 'twould appear...

She is trying. I prevented her from going out to the store
on two occasions, as we had stuff to eat up in the fridge(s).
Still, she managed to sneak out and get me an unasked-for but
welcome carton of Wegmans chocolate soymilk and a ditto unditto
ditto of moldy blueberries - my doubts about the competency of
the produce department have returned.

 ML> Actually, the night we had asparagus, she whisked a dozen spears
 ML> off the table and tipped them direct into the bin. Oh, well.
 NB> But the unconscious patterns may take a while to unseat...  ;)

Indeed. We all have these patterns. I think my own irritate
me worse than other people's, which is sort of my saving
grace, as I can be quite strict on other people's.

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

      Title: Provencal Potatoes with Tomatoes
 Categories: Vegetables, French
   Servings: 2

      2 tb Olive oil
      1 ts Tomato paste
      1 lg All-purpose potato; scrubbed
           - and cut into slices
           - 1/16-in thick
      1    Plum tomato
           - cut into thin slices
           Salt
           Freshly ground black pepper
      2 ts Parmesan cheese
    1/2 ts Chopped flat-leaf parsley

  PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and
  tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch
  ovenproof skillet, layer the potatoes around the outside and in the center.
  Slide the tomato slices evenly between the sliced potato. Season lightly
  with salt and pepper, and heat the pan on top of the stove at medium-high
  heat until crackling noises are heard, about 1 1/2 minutes. Transfer the
  pan to the oven to bake until the slices are slightly crisp and the potato
  is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on
  the Parmesan cheese and run the dish under the broiler just until the
  cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove
  and sprinkle on the parsley, and serve.

  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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