Text 16218, 73 rader
Skriven 2014-08-25 00:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: allergies 845
=====================
 ML> She took double doses of Zyrtec for a week and then (as
 ML> she was expected to be alert on the winding narrow
 ML> French roads) went off it for a week. At the end of the
 ML> abstemious week the problem started coming back, which
 ML> distressed her mightily.
 NB> That is indeed distressing... especially as one might expect to be
 NB> finding good wines in France... has some similarities to how my apple
 NB> sensitivity started, sadly... 

When did your apple problem start? I presume as an adult.
But why would something crop up, as in Lilli's case, at
age seventy-odd?

 ML> One might go back to one's normality, but not expecting
 ML> it to not happen again is too much faith.
 NB> Perhaps, indeed...  Sigh...  Then perhaps one should merely say that
 NB> if it's only cosmetic and not systemic, one might tend to ignore it
 NB> when it happens again...?  ;/

There is enough female vanity about her that even if it is
merely cosmetic, it's enough to be obsessive about. On the
other hand, there's enough female unvanity about her that
she refuses to wear tons of makeup to hide the blotchiness.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Authentic Hungarian Sour Cherry Soup (Meggyleves)
 Categories: Hungarian, Soups, Fruit, June meyer
      Yield: 2 Servings

  1 1/2 qt Water
      3 tb Flour
      1 c  Sour cream
    1/2 ts Salt
      1 lb Fresh or frozen pitted sour
           Cherries (Do not use
           Canned)
    3/4 c  Granulated sugar

  Every Family has their version of Sour Cherry Soup. It is a special
  seasonal treat in Hungary when the cherries are ripe. Sour Cherries
  have a wonderful flavor when cooked. Some families like to make their
  soup with sweet cream instead of sour cream. Some add a little
  sherry. How ever you make this soup, you will enjoy its refreshing
  flavor.

  Regards, June Meyer.

  Into a soup pot containing 1 1/2 quarts of boiling water add fresh or
  frozen sour cherries and granulated sugar. Stir and cook. In a
  separate bowl mix flour, sour cream, salt and beat until smooth. Add
  to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously. Now add
  the flour, sour cream and hot cherry mix into the pot of hot soup,
  stir well and simmer for 5 or 6 min until it thickens.

  Cover the soup and let cool. Keep cover on while it chills in
  refrigerator and it will not form a thick skin.

  Serve very cold.

  Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon
  Cook a 1 inch stick of cinnamon with the cherries, and substitute
  sweet cream for the sour cream. Discard cinnamon stick when done
  cooking soup. Chill as above.

  MM Format by Dave Drum - 30 August 1999 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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