Text 12521, 89 rader
Skriven 2014-04-23 23:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: the puttering age 541
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 RH> Steve got his 486 in 1997 when he came home from Korea.

That was a bit late for a 486, but then it's plenty of
power for just about anything if it weren't for all these
pesky graphics and animations.
 
 RH> I guess we were a bit slower than most on upgrading computers.

Yeah: I'm generally behind the times myself but by that
time had a Pentium, albeit a low-budget one.

 RH> I know my heavier duty battery pack lasts for a good long while but
 RH> the lighter duty one is only good for a few hours.

I don't have the luxury of two battery packs - one of the
drawbacks of being on the trailing edge is that all the
replacements and peripherals are out of production by the
time I figure out I need them.

=

 RH> I made a big change almost 40 years ago switching from white flour,
 RH> rice, etc to whole wheat, brown rice, etc.

But then the extra-sweetness crept in anyway. Can't win,
I suppose.

 RH> That's why I try to find a doctor who's willing to talk with me, not
 RH> at me.

Good plan. Finding one who isn't a puffed-up brat is
pretty difficult.

 ML> That's pretty much all that's in the house.
 RH> Not even a can of tuna fish or a carton of eggs?

That's the impression I was trying to convey. The place
is a wasteland, and if I replenish, it disappears almost
instantaneously, as though the plague of locusts went
through.

Anyhow, I can't cook there, because there's no room
from the dirty dishes and pots and pans. Sadly, my
brother requested, or rather, he said he'd very much
like it if I cooked for him, and I told him that was
not possible, as there wasn't enough surface to chop
an onion, much less do anything else; and the kitchen
table (used for eating) had about a 2" strip cleared
where he could hardly balance a place setting, even
if he pushed all the crap away. He very distressedly
said that he had just cleaned up in anticipation of
my being there! - and seemed to be quite sincere
about this. The level of derangement of the boy
is astonishing.

Michael's Chinese pasta agli-olio con peperoncini
cat: starch, mine, Italian, Chinese
servings: 1

3 oz thin pasta
- Chinese egg noodles work well, or else you can
- use vermicelli or capellini or lingue di passeri piccole, etc.
2 Tb olive oil
1 lg garlic clove, minced
1 ts crushed red pepper
s&p
parsley, minced

Cook pasta al dente according to package directions. M's
note 2014: do not forget to salt.

Saute garlic in oil until fragrant; then remove from heat and
add red pepper. Put drained pasta directly into this sauce and
toss vigorously, adding salt and pepper to taste. Serve with
some minced parsley on top. Sometimes I add the parsley with
the garlic; then it gets crisp but is not green any more. I
strongly prefer crushed red pepper to either ground or fresh
in this dish. Fresh tastes too vegetably, the ground tends to
burn on contact with the oil and gets bitter, plus it makes
you sneeze. This way, the whole seeds toast up nicely and
give a sesame-like flavor.

Posted to NCE 23 May 98

M's note 2014: up that to about a tablespoon of red pepper.

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