Text 1209, 58 rader
Skriven 2013-05-31 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: do-gooders 628
======================
 ML> There are good things and bad things about the past. Keeping
 ML> the good things is considered a worthy activity by some.
 ML> Check out savethespeedway.net .
 DD> The people sound typical of many of the do-gooders I have witnessed,
 DD> unwilling to let go of their past in hope of reliving it.

That hardly bothers me. Someone has to serve as a counterbalance
to the history-is-bunkists who seem to be in the ascendancy. From
my own point of view, photography is the most practical means of
recording such things, but that may be insufficient for others.

 DD> Sorry to rain on anyone's parade. And I realise that it's fun to dream
 DD> of being Don Quixote. But, at some time the harsh light of reality must
 DD> shine on the dream.

And as long as they have the funds and/or the energy to proceed,
I don't see why not. Anyhow, sometimes a quixotic crusade actually
does take fire: the slow food movement, for example, or CAMRA.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Black Pudding From Scratch (English)
 Categories: Misc, Sausages, Pork, British
      Yield: 6 servings

  1 1/4 qt Fresh pig's blood
  8 7/8 oz Bread cut into cubes
  1 1/4 qt Skim milk
      1 lb Cooked barley
      1 lb Fresh beef suet
      8 oz Fine oatmeal
      1 ts Salt
      2 ts Ground black pepper
      2 ts Dried and crumbled mint

  Put the bread cubes to soak in the milk in a warm oven. Do not heat
  the milk beyond blood temperature! Have the blood ready in a large
  bowl, and pour the warm milk and bread into it. Stir in the cooked
  barley. Grate the beef suet into the mixture and stir it up with the
  oatmeal. Season with the salt, pepper and mint.

  Have ready 2 or three large roasting pans.  Divide the mixture
  between them ~- they should not be more than 3/4 full. Bake in a
  moderate oven -- 350 F ~- for about an hour or until the pudding is
  well cooked through. This makes a beautifully light pudding which
  will keep well in a cold larder.

  Cut into squared and fry till heated through and the outside is
  crisp, in bacon fat or butter.  Delicious for breakfast, or for
  supper with fried apples and mashed potato.

  Posted by Ian Hoare 10/20/96

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)