Text 1111, 63 rader
Skriven 2013-05-31 21:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: dope 633
================
 -> now understand how people can get quickly and disastrously
 -> mired in a drug and antidrug spiral. For the foreseeable
 -> future, it'll be alcohol for me.
 RH> That sounds like something to avoid.  With MS I'll be eligible for
 RH> medical pot here in CT when they finally roll the system out.

Handy even if you don't end up taking advantage of the
opportunity. Be thankful that you don't need it.

 RH> I HATE feeling stoned.

One can get used to it, and with a small dose, a modest
highness might be just enough to take the edge off the pain.

 -> The Lasix ended up half-working, but the risk of bladder
 -> discomfort was enough, magnified by the ganja, to make the
 -> whole experience something not to repeat too often.
 RH> Lasix is bad enough.  It sounds like a bad mixer for mary jane.

Not great, but it was a situational bad. If I'd been off on a
beach or something and not on the Lasix, I might have toasted
heck out of myself but otherwise not been too troubled.

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

      Title: Mung Bean Pastries
 Categories: Bakery, Thai, Desserts, Vegan
      Yield: 2 dozen

    1/2 c  Mung bean flour
    3/4 c  Sugar
      2 dr Red or green food colouring
    1/4 c  Rice flour
    3/4 c  Coconut milk
    1/2 ts Salt
      2 tb Yellow mung beans, optional

  In a large bowl, combine the mung bean flour, sugar, food colouring &
  2 c cold water.  Stir until the flour is almost dissolved.  Strain
  through cheesecloth into a pot.  Over medium heat, stir the liquid
  until all remaining solids are completely dissolved & the mixture is
  thick & sticky enough to coat a spoon.  Cool for 15 minutes.

  Cover a baking sheet with waxed paper.  Drop the mixture by the
  spoonful onto the sheet.  Do not allow the circles to touch.  Let
  cool to room temperature.

  In a large bowl, combine the rice flour, milk & salt, stirring until
  dissolved.  Strain into a pot & cook over medium heat for 10 minutes.
  Drop 1 ts of this onto the cooling gelatin circles.

  In a dry skillet, toast the yellow mung beans until they turn light
  brown. Generously sprinkle onto the pastries & refrigerate for 1 hour
  before serving.  They will keep in the refrigerator for 2 or 3 days.

  Pojanee Vatanapan's "Thai Cookbook"

MMMMM


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