Text 10606, 90 rader
Skriven 2014-03-06 09:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various fantasies 295
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dormice
 JW>> Use of dormice for food and fur and of dormouse
 JW>> fat as a medicament is documented there since the 13th century.
 ML>> Dormice for fur? Ever seen a dormouse? Barbie doll
 ML>> coats, maybe.
 NB>> You take many a tiny fur and sew them altogether to make whatever fur
 NB>> garment one desires...  after all, one needs a number of them to make
 NB>> a meal, too...  ;)

Are they so common as to allow for this? If so, why would
the country be so overrun with them?

 ML> Objection two is
 ML> the thickness of the, er, pelt. The more I think on this
 ML> the more I think it's a spoof.
 NB> Dunno... pieced quilts often are made of a gazillion tiny pieces of
 NB> cloth... why not dormice garments...?

I mentioned the thinness of mouse skin. Then there's the
practicality of it all (unless one could harvest hundreds
of the things at one go).

 ML> I think it may be time to do a field trip to investigate.
 NB> That could be fun... :)

In not too long I will be flying directly over the country,
the cities of Velenje and Celje to be precise. Unfortunately,
a stopover would cost many thalers or whatever they call them.

time shifts
 NB>> closest I've seen to "swing" in the sense I've always thought of it was
 NB>> when Richard was at Home Depot, where one day he might be opening the
 NB>> store and the next night closing it... or worse, vice versa... no set
 NB>> schedule at all
 ML> I've had friends (including another retired/redundified
 ML> engineer) who have been subjected to such. It would seem
 ML> to me that opening and closing should be matched to the
 ML> particular skills of the employees, but what do I know.
 NB> One would think... but apparently, this is typical of retail...

Why on earth did such a destructive system evolve? It's
bad for the employees and efficiency both. What's the
point of a system that guarantees that the workers will
screw up their work and their lives as much as possible?
I'd have hoped for more enlightened personnel management.

A simple mushroom soup from Slovenia
categories: Balkan, vegetarian, soup
servings: 4

500 g mushrooms, thinly sliced
- or, 3 heaped Tb crumbled dry mushrooms
- soaked in warm milk for at least 20 min
2 lg potatoes, peeled and sliced into 1 cm cubes
50 g butter
1 Tb (heaped) finely chopped onion
1 Tb all-purpose flour
1 ts chopped garlic
1 ts black peppercorns (or less, if you do not like pepper)
2 bay leaves
1 pn marjoram or oregano (optional)
100 ml aromatic, semi-dry white wine
- (Traminec, Laski Rizling or similar)
- or 2 Tb wine vinegar
600 ml warm water
1 Tb (heaped) finely chopped fresh parsley (garnish)
4 ts sour cream (garnish)

Melt butter in a pot and cook onions until glassy; add
flour and half the garlic, fry until the mixture turns
frothy or about 30 sec (flour should not brown). Add
mushrooms and potatoes, mix thoroughly.

Add water, bay leaves, peppercorns, marjoram or oregano,
cover and cook on low heat until potatoes are done,
about 15 min - mix frequently since this soup tends to
stick; after about 10 min, mix in remaining garlic.

When potatoes are cooked, mix in the wine or vinegar
and salt to taste. Bring to boil, then ladle immediately
into serving dishes; sprinkle with parsley and drop 1 ts
sour cream into the center of each dish.

Serve immediately, with "ajdovi zganci"
(apparently buckwheat crepes).

From www.ijs.si
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