Text 15244, 73 rader
Skriven 2014-07-28 19:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: what I did long ago 712
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 ML> conformed to her self-imposed schedule, so she's complaining
 ML> that she's gotten old; no amount of reassurance consoles.
 NB> Well.... there is some of that getting old stuff... along with having
 NB> probably ignored ongoing "injury" for too long

Yeah. Haven't heard from her in a while, but now Lilli has
come up allergic to some foodstuff (she thought red wine, but
it turns out not to have been that) that gives her clown
lips, which wounds her vanity considerably. And I'm getting
creaky knees and heart palpitations.

Getting old is a bear.

 NB> Been there a time or two (and more of my family has hiked it on a more
 NB> regular basis), as it is just down the highway from where the family
 NB> camped for over 20 years...  Impressive in a somewhat subdued way...
 NB> :)  The campground actually is situated on the river that formed the

Nice neighborhood. So you're familiar with the Wellsboro area?

 ML> flying, and we did the length of the canyon, which extends all
 ML> the way up to the New York border, and then buzzed a few gas
 ML> wells to take a look and perhaps make the trip deductible.
 NB> That sounds like a nice trip... at least the canyon part...  :)

That extra half hour and the fact that the winds had gone from
calm to a fresh or more breeze during our flight pushed me to
the limits of comfort.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Gingerbread Teddy Bears
 Categories: Cookies
      Yield: 24 servings

      1 c  Butter (or margarine)               1 ts Ginger
    2/3 c  Brown sugar                       1/2 ts Ground cloves
    2/3 c  Corn syrup and/or molasses        3/4 ts Baking soda
      4 c  Flour                               1    Egg; lightly beaten
  1 1/2 ts Cinnamon                        1 1/2 ts Vanilla extract

    In a saucepan combine butter, brown sugar and corn syrup. Cook and stir
    over medium heat until sugar dissolves. Pour into large mixing bowl; cool
    5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.
    Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat
    til well mixed. Divide dough in half, cover and chill 2 hours or
    overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch
    ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet
    flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch
    ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls
  for
    arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350
    degrees for 8 to 10 minutes, cool and decorate. I usually make these
    smaller than described here; about 1/2 the size. Also, the ears start to
    look like MOUSE ears if they're not a little smaller than the arms and
    legs. Roll the nose ball to make it more oval in shape and place it on
  the
    LOWER half of the bear's face. These can be decorated with any icing-- I
    use tinted Royal icing made from meringue powder to add eyes, nose and
  bow
    tie to each bear. For Easter, make these into bunnies. Use only light
  corn
    syrup, no molasses. Substitute white sugar for the brown sugar. Omit
    spices and add a bit of almond extract if desired. Make them the same
  way,
    but make two long ears on the top and two cheek-balls instead of the
    nose-ball. Decorate with pastel icings.       Karen Mintzias TCVC49A

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