Text 4770, 74 rader
Skriven 2010-12-08 18:07:06 av Michael Loo (1:18/200.0)
   Kommentar till text 4548 av Nancy Backus (1:261/1381.0)
Ärende: heavy/light 864
=======================
 NB>> an old Rand McNally road atlas... it would be more helpful...  (G)
 ML> I agree. I miss those paper maps. But the irritating thing
 ML> is that the MSST is almost always wrong in some particular.
 NB> That would be sufficient for me to not use them at all... an
 NB> inaccurate map is worse than no map at all.  One can still get real
 NB> paper maps at AAA, at least... :)

Have you noticed that just about every computerized map has
some error on it (sometimes minor, sometimes incredibly
egregious)? I hate the damned things.

 ML> Well, insofar as walleyed pike aren't pike ...
 NB> And what are they, then?

Some kind of perch, I believe.

=
 ML> Nope. The doc didn't seem too concerned, though.
 NB> That, at least, is reassuring... mostly... ;)

Or perhaps she knows how to handle contrarians.

 ML> My best seems to be long hours of activity (maybe 15-20 at a time)
 ML> followed by a long slump (maybe 10-12 hours). Maintaining the
 ML> regular 8-8-8 bores me horribly. And when I eat the normal diet,
 ML> I get sick, invariably.
 NB> As you seem to have a handle on what your balance should be... now the
 NB> trick obviously is to achieve it... ;)

Unfortunately, my latest has been 20-4-14, with the 14 going to
become 20 by the time I rest my weary head.

 NB> Pretty standard recipe.  :)  After I'd played with essentially this
 NB> same recipe, I ended up with something maybe a little more healthful
 NB> yet... but even so, this isn't all that bad for you.  My final version
 NB> was nuggets rather than flat cookies... ;)

My sister came up with something similar when making chocolate chip
cookies, cutting the shortening ruthlessly and adding an arbitrary
amount of oatmeal. They weren't bad, but I did prefer real cookies.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fisherman's Soup, Jellied
 Categories: Starters, Soups, Fish, Hungarian
      Yield: 6 servings

      5 lb Fish
     50 fl Water
           Onions
           Garlic
           Paprika
           Salt

  The fish should consist of a variety of various kinds of freshwater
  fish, such as sterlet, fogas, sheatfish, carp and pike.

  Fillet the fish. Boil the bones in water seasoned with onions, a very
  little garlic, paprika and salt. Boil till the onions go to pieces.
  Strain the stock Into a saucepan, add the fish, cut into 2 ounce
  pieces. Boil the whole for 10 or 15 min. Care must be taken that
  there should not be too much liquor or it will not jelly. Lift out
  the fish and put it - the different kinds mixed - into dishes. Pour
  the well-seasoned and strained stock over them. Place in the
  refrigerator to jelly.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)