Text 11438, 102 rader
Skriven 2014-03-28 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: typey typey 385
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 RH> Agreed, I had to learn to use a softer touch with it.
 ML> Interesting, was it not?
 RH> More like frustrating at times.

After a couple days of getting too many letters on
the paper, all sorted itself out.

 ML> I've heard the term "headpounders" more often.
 RH> I've heard head bangers but not head pounders unless the pounder means
 RH> a bad headache. Does the latter term refer to a hangover? (G)
 ML> Nope, just a bad headache.
 RH> I've not had many of them since I started a mega dose of B complex
 RH> vitamins.

For me migraines are quite seldom nowadays but
still happen, especially since I enjoy many of the
trigger foods - sausages, red wine, beer, chocolate,
organ meats, and, yes, hard aged cheeses.
 
 ML> I wouldn't have cared. But perhaps have asked politely
 ML> for some salt and pepper.
 RH> Wouldn't have gotten it in my growing up days.

Not only was I more disobedient than you, I was also
more stubborn. Not as stubborn as my sister, who had
about a tablespoonful of peas on her plate once and
was told that she had to sit there until she'd eaten
them. So she sat ... and sat ... hour ... by ... hour
until an hour or two after bedtime my mother gave up.

 
 ML> My first 386 (an SX-20) was about 4 lbs.
 RH> This was probably that or more but I was not thinking something that
 RH> size should be that heavy.

Mine was considered tiny at the time. People used to
make a fuss about it at the airport.

 RH> Your choice. Had your family been different, you might have enjoyed
 RH> the family ties more.

Altogether true. To be fair to me and my perceptions,
nobody enjoyed my family, which was rather
uncommunicative. We did play bridge, until my sister
and I got better than my parents; and we did enjoy
our food, though mealtimes were pretty silent unless
someone wanted to pick a fight. My father was at times
okay if one on one; my mother was best left alone,
especially when she was in one of her moods. Together,
worse than reality tv.

Scampo Breadsticks
cat: starch, starter
yield: 70 to 80

1/4 oz pk active dry yeast (2 1/4 ts)
3/4 c warm (105-115F) water
2 1/2 Tb olive oil
1/4 c semolina flour
1 1/3 c all-purpose flour
2 c bread flour
1 Tb coarse salt
1 Tb olive oil
1 ts coarse salt
1/2 ts pepper
3 Tb grated Parmesan cheese, more to taste
3 Tb fresh rosemary, finely chopped

Combine yeast and warm water in the bowl of an
electric mixer. Stir and let stand 3 min, until
mixture is foamy. Attach dough hook or paddle,
add remaining ingredients, and mix to combine.
(Dough should pull away from the side of the bowl.
If too wet, add a little flour; if too dry, add a
little water.) Mix until dough is smooth and
elastic, 8 to 10 min. Transfer to a resealable
plastic bag and refrigerate at least overnight,
or up to three days.

Line three baking sheets with parchment paper.
Brush with oil or coat with nonstick spray. On
a lightly floured work surface, roll dough to a
24-by-8" rectangle. (If dough becomes difficult
to roll, let stand 10 min to relax, then
continue rolling.) Trim uneven edges with pizza
cutter. Brush with olive oil and sprinkle with
salt, pepper, cheese, and rosemary.

With pizza cutter, cut strips from short side,
1/4" wide and 8" long. Transfer strips to
baking sheets, stretching each gently to about
10" in length. Cover with oiled plastic wrap and
let rise in a warm place until rounded, about 1 hr.

Preheat oven to 350F. Bake breadsticks until golden
brown, 10 to 15 min. Let cool on a wire rack. Serve
immediately, or keep in a closed container up to
one week. 

Lydia Shire, Scampo Restaurant
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