Text 7737, 66 rader
Skriven 2011-02-27 07:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: news 44
===============
 GJ> After completely losing my sense of direction a few times,
 GJ> particularly when coming out of underground train stations in strange
 GJ> cities under an overcast sky,

I've started doing what sounds like chanting when leaving
the underground: I start off going, say, east, and whenever
I make a turn in the tunnel, I audibly tell myself what
direction I am going, so a curious walker beside me might
hear me mumble east, south, southeast, south, southwest,
south, east, north, only stopping when I get above ground.

As far as overcast goes, the sun doesn't help me much, as
I seldom am aware in daylight hours whether it's the
forenoon or afternoon. Usually it's the afternoon, but I
can never be sure.

 I bought a small, spherical compass
 GJ> which can be pinned to my shirt-front.  That leaves both my hands free
 GJ> to open the map, hold bags, etc.

I used to have one on a zipper pull, but it fell off and
was loster than I'll ever be.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Meringue-Crusted Chocolate Cake
 Categories: Desserts
      Yield: 1 Cake

  1 2/3 c  Cake flour
    1/2 c  Cocoa powder
      2 t  Baking powder
      1 t  Baking soda
    1/2 t  Salt
  1 1/3 c  Plus 3/4 cup sugar
    1/2 c  Unsalted butter, room temp.
      3    Large eggs, separated
      1    Large egg
      1 c  Low-fat buttermilk
    1/2 c  Miniature semi-sweet
           -chocolate chips

    Preheat oven to 325 degrees F. Generously grease 9-inch springform
  pan with 2 3/4-inch-high sides with butter. Dust with flour; invert
  and shake out excess flour.
    Sift together cake flour, cocoa powder, baking powder, baking soda
  and salt. Set aside.
    Using an electric mixer, beat 1 1/3 cups sugar, butter, 3 egg yolks
  and 1 whole egg until blended. Beat in flour mixture alternately with
  buttermilk in 3 additions each. Mix in chocolate chips.
    Using clean, dry beaters and a clean bowl, beat 3 egg whites until
  soft peaks form. Gradually add 3/4 cup sugar, beating until stiff,
  glossy peaks form, about 5 min. Spread two-thirds meringue
  halfway up sides (not bottom) of prepared pan. Spoon batter into
  meringue-lined pan; top with remaining meringue by dropping in large
  spoonfuls in a single layer on top of chocolate batter. Using tip of
  knife, swirl top meringue and some chocolate batter together.
    Bake 80 to 85 min. Cool 10 min on rack. Release pan sides.
  Cool completely.

  From article by Cathy Thomas, Orange County Register, in the Buffalo
  News. Typed for you by Joan MacDiarmid.

MMMMM
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