Text 18571, 135 rader
Skriven 2014-10-27 05:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
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 NB>> Sounds like me and hospital ramp garages at some times... ;)
 ML> That I understand. Why can't they design user-friendly
 ML> garages?
 NB> They seem to think that they have...  I think that it might not be
 NB> possible, since even the color/section designations all smush together
 NB> when one's brain has turned to mush

And I was thinking of the tightness of the quarters and of
the turns - of course, they were all designed before the
days of the maxi-SUVs that you see now.

 NB> Your current situation is likely to cancel the Australian trip? 
 NB> That's a real pity... I know you were looking forward to it.

Gone, looks like.

 ML> Not going to happen, as it's in two days, and they're
 ML> not even considering releasing me until later in the
 ML> weekend.
 NB> Which one is in two days, Lilli's ride or the Cessna flight..?  This
 NB> episode is certainly putting a kink in what you thought your plans
 NB> were, isn't it...

Gone, gone, gone. All nonrefundable tickets.

 ML> The levy I believe applies to the whole UK. There may
 ML> be a supplemental London tax as well.
 NB> Ah... I'll keep it in mind, then...  I'd not be surprised at a
 NB> supplemental London tax...  big cities often do that...  ;)

Ken Livingston imposed a traffic tax that at least made
no bones about being a penalty for people bringing their
cars into the city. A lot of these levies get justified
by being good for the environment, that kind of thing,
but how much of the dough actually goes to ecological
purposes and how much goes into government and private
coffers, h'm?

Crunch-Top Chicken Pie
cat: main
yield: 4 servings

6 phyllo pastry sheets - (each about
- 17-by-13 inches), thawed if frozen
1 Tb plus 3 ts unsalted butter
1 c thinly sliced onion (1 medium)
1/2 c sweet red bell pepper, cut
- into matchstick-size pieces
1 clove garlic, finely chopped
1/2 ts fresh or 1/4 ts dried thyme
1 Tb plus 1 ts all-purpose flour
1/3 c half-and-half
3/4 c chicken stock or broth
1 Tb chopped parsley
Salt and freshly ground black pepper
2 c cooked boneless, skinless
- chicken breast cut in 1-inch chunks
- (from about 13 oz or 1 whole breast)
1 Tb unsalted butter, melted

Preheat the oven to 375 degrees.

Have ready a 9-inch ovenproof glass
pie plate or ceramic baking dish.
Stack the phyllo sheets on top of
one another. Place the pie plate or
baking dish, upside down, on top of
the phyllo and use it as a guide.
Using a sharp knife, cut out a
circle about 1 inch larger than the
top of the dish. Discard the
scraps. Cover the phyllo circles
first with plastic wrap, then a damp
dish towel and set aside.

In a medium skillet over medium
heat, melt 2 ts of the
butter. Add the onion and cook,
stirring occasionally, until
softened, about 5 min. Add the
bell pepper and garlic and cook,
stirring occasionally, until
softened, about 5 min. Transfer
the vegetables to a bowl, add the
thyme and stir to combine. Set aside.
Return the skillet to medium heat,
add the remaining 1 Tb plus
1 ts butter and heat until
melted. Add the flour and cook,
stirring constantly, until the
mixture turns light golden, about 1
minute. Stirring constantly, slowly
add the half and half and then the
stock or broth. Cook, stirring
constantly, just until the mixture
begins to boil and thickens
slightly. Remove from the heat; add
the parsley and stir to combine.
Season with salt and pepper to
taste. Add the reserved vegetable
mixture and chicken chunks and
combine well. Transfer the mixture
to the pie plate or baking dish. Set
aside to cool slightly.

Place 2 of the phyllo circles on top
of the filling. Brush them lightly
with the melted butter and sprinkle
lightly with salt and pepper to
taste. Add another 2 phyllo circles
and brush lightly with melted
butter. Top with the remaining 2
phyllo circles, brush with butter
and sprinkle lightly with salt and
pepper to taste. Fold any
overhanging edges of pastry
underneath to form a smooth, though
slightly raised, edge. Using a sharp
knife, cut the top layers of the
pastry into quarters (4 servings).

Bake the pie in the preheated oven
until the top is golden and the
filling is bubbling, about 25
min. Using a sharp knife, cut
where scored through to the bottom
of the pan. Serve hot.

By Elinor Klivans
The Washington Post
March 6, 2002

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