Text 18083, 81 rader
Skriven 2014-10-14 21:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: stamps 120
==================
 > You can take my caraway, too.
 RH> Not a favorite of mine either, except to cut the belch 
 RH> rate from sauerkraut.  

Nothing cuts the belch rate or the fart rate from sauerkraut.

 RH> Those stamps they churned out in the 80s are worth face 
 RH> value - in other words they didn't even keep up with 
 RH> inflation.

They might be pretty to look at, though, which was for me
most of the appeal of the hobby in the first place. Of
course, there was a Swiss semipostal that I snagged that
at the time I got it was listed at maybe nearly a buck, so
there might have been a momentary greedy flash of future
incalculable riches in my little mind.

 Those stamps from small countries weren't
 RH> worth much even new and probably less now.  I have a 
 RH> feeling that Some of those, cancelled, are worth more 
 RH> than the uncancelled ones.   

That was true for decades, so those countries started, as
I recall, to ready-cancel those stamps by the sheet for
the benefit of Stanley Monkey and the like; but that
didn't wash, as the supposedly used stamps still had the
stickum on the back; so I believe some clever parties
washed the goo off the backs. I wonder why they didn't
simply print the stamps on gumless paper.

 > especially vanity ones. 
 RH> Vanity stamps are fun, especially as wedding invitation 
 RH> postage or the like.  Collectability is probably nil, 
 RH> unless the vanity stamps were printed by someone famous 
 RH> or notorious. 

So I should print stamps that say "47c - Greetings - Love,
Ke$ha" and sell them for lots of money? I wonder if there
could be any prohibition against making counterfeit celebrity
stamps that are real as postage.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Grape Nut Roll (Soutzouki)
 Categories: Candies, Greek, no grape nuts
      Yield: 1 servings

           Karen Mintzias                      1    -Lemon, juice only, instead
      6 oz Frozen grape juice;undiluted      1/2 c  Whole walnuts
    1/2 c  Sugar or honey                      3 tb Cornstarch
      1 sm Box pectin jell                   1/4 c  Cold water
           Citric acid (pea-sized);*OR*

  Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still
  being used in the villages of Greece.  The traditional recipe is quite
  involved, calling for the stringing of walnuts like beads on linen thread,
  boiling many pounds of grapes into a thick syrup and coating the nuts by
  pouring the thick syrup over them just as if you were making candies until
  a purple necklace is formed.  You can make this recipe in a simpler way
  without having to stamp on the grapes with bare feet.

      In a large deep pot bring juice and honey or sugar to a vigorous boil.
  Add pectin and boil 5 minutes.  Dissolve citric acid first in a tablespoon
  of hot syrup, then add to the rest of the syrup, mixing it in.  Add nuts.
  Dissolve cornstarch in cold water and mix into syrup, stirring quickly.
  Cook 1 minutes more.
      Ladle thick mixture on to heavy waxed paper.  Make a long thick roll.
  Pick up two sides of paper and press together to make a fat sausage of
  candy.  Let set at room temperature.  Store in plastic bag.  Slice as
  needed.

  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel
  Books, New York.

  Typed for you by Karen Mintzias

-----

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