Text 11573, 68 rader
Skriven 2014-03-31 06:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: typey typey 403
=======================
 RH> I only used it once or twice a week so didn't have much chance to
 RH> develop the right touch. Consistant use (day after day) would have
 RH> brought that I suspect.

Sitting down and doing it concentratedly for a couple
hours, the immersion method, might have been the way
to go.

 Over the years I've used a lot of different
 RH> computer keyboards--been using this one (on the net book) about 4
 RH> years and have the touch down pretty well.

As my choice of computers has mostly been informed by
necessity (i.e., I have to scrounge around the stores
when a box dies in a foreign city), I've never gotten
used to a keyboard. The closest was that VAIO many
years ago I guess. Nowadays, no matter what keyboard
I'm typing on, sometimes suddenly the words start
coming out sinething lije rhis!

 RH> That is really stubborn! We had to eat everything (only dessert was
 RH> optional) if we liked them or not.

I don't know whether such stubbornness is useful in
real life or in general, but it does have its place.

 ML> Scampo Breadsticks
 RH> Looks good; I'd probably halve the recipe to make for Life Group or

I wonder how well they freeze (or, more accurately,
how well they thaw). Probably fine. In which case,
why not just make a whole batch and freeze it,
pulling out what you need as needed.

 RH> Tossed in a couple of tablespoons of gluten; I'd not
 RH> done that for some time but it made the bread come out good.

So many varieties of dietary needs in such a small
bunch of people here.

Uzbek plov
categories: wedding, middle eastern, pilaf
servings: 4

200 g Lamb filet
1/2 little oignon, sliced
1/2 carot, julienne
(optional) 1 little piece of paprika, yellow or red
1 garlic head
1/4 ts cumin
2 c hot water
1/2 c long grain rice (best Basmati)
little lard
salt

Season lamb with salt and saute in lard until brown.
Add onion, carot, garlic, paprika, mix all. Immediately
add cumin, then water and rice and cook covered for
1 hr in low heat. Once it is done, let the pilaf rest
for 5 min, then serve.

M says most likely less than 1 hr.

http://deliciosoydivertido.wordpress.com

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