Text 11754, 78 rader
Skriven 2014-04-04 08:21:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: "OUR" was: corny
========================
-=> Nancy Backus wrote to Ruth Haffly <=-

 ML> I was a little scared when Annie told me that Liz
 ML> had started to refer to me as "our Michael" but
 ML> decided that she was interested in possession in a
 ML> possessive sense rather than a biblical sense.

 RH> And you would rather not be possesed? The "our", I always thought was
 RH> more of a British thing.

 NB> Dunno... sometimes it's just a specifying pronoun... such as we refer
 NB> to certain people who have lived with us for a time as our whomever, to
 NB> differentiate between them and others of acquaintance with the same
 NB> name... such as "our Stephen" or "our Debby"... Our Miss
 NB> whoever-it-was, was that British or American...?

American - "Our Miss Brooks" starred Eve Arden and was (keeping with the
original subject of this thread - pretty corny).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brook Trout Sauteed w/Mushrooms
 Categories: Seafood, Mushrooms, Citrus, Dairy
      Yield: 6 servings
 
      6    (1/2 lb ea) Whole trout;
           - scaled and gutted
           +=OR=+
     12    (4 oz ea) filets w/skin on
    1/4 c  Milk
           Salt & fresh ground pepper
    1/3 c  All-purpose flour
      3 tb Oil
      6 tb Unsalted butter
      6 lg Mushrooms; thin sliced
      2 tb Fresh lime juice
      4 tb Fine chopped fresh parsley
 
  Put the trout in a dish, add the milk, and sprinkle with
  salt and pepper. Turn them several times to coat well. Set
  aside.
  
  Spread the flour over a flat dish. Remove the trout from
  the milk and dredge them in the flour. Shake off any
  excess flour.
  
  Heat half of the oil in a nonstick frying pan large enough
  to hold 3 trout in one layer. Cook them over medium heat
  for 4 minutes on one side. Turn them and cook for 6 to 8
  minutes, or until brown. Transfer the trout to a warm
  platter and keep them warm. Repeat the process using the
  remaining oil and fish.
  
  Meanwhile, melt 1 TB. of the butter in a frying pan over
  high heat. Add the mushroom slices and sprinkle with salt
  and pepper. Saute them, stirring and shaking the pan,
  until the liquid has evaporated and the mushrooms are
  nicely browned.
  
  Arrange the mushrooms over the trout and sprinkle with the
  lime juice.
  
  Melt the remaining butter in a frying pan over high heat,
  shaking the pan, until the butter turns hazelnut brown.
  Pour it over the trout, sprinkle with the parsley, and
  serve immediately.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Leave it to a girl to take the fun out of sex discrimintation.
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