Text 19067, 119 rader
Skriven 2014-11-07 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the good stuff 234
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 ML> even flaccid skin and fatty bits (even I am not so
 ML> greedy as to deny the other diners the crispy parts)
 ML> and the juice-soaked scraps even of white meat that
 ML> fall by the wayside.
 NB> The "good stuff"...  :)  When stuffing has been cooked in the bird, I
 NB> also like the bits of that that fall into the juices... and the bits
 NB> that stay stuck among the inner ribs...  ;)

That's so right.

 ML> Forgot about Mozartiana, which I heard last in a
 ML> balletic interpretation by I think Balanchine;
 ML> that was at least a quarter century ago. Charming
 ML> piece, if a bit padded.
 NB> It gets aired every so often on XXI... along with a wide variety of
 NB> similar, ancient and modern... ;)

Stuff like the Respighi Ancient Airs and Dances, of
which I am also unaccountably fond.

 NB> When you were hospitalized, all she brought was the story, not the
 NB> dish...?  How cruel...  ;0  That has resonances, though, that would
 NB> explain its coming to mind in this circumstance...  :)

I was displeased with her for bringing this up while I
was on my back and dealing with nothing more appetizing
than applesauce, and she said I was an ungrateful swine.
Whether she was cruel or terminally oblivious I couldn't
figure at the time, but in retrospect I am inclined to
think the former.

 ML> He was a well-known percussion player. Cf. his
 ML> famous cadenza at the United Nations.
 NB> You mean, with that rare instrument, the shoe...?   ;)

Yeh.

=

 ML> called digestive biscuits, but this experience made me
 ML> sort of figure it out.
 NB> It's whole grain, good fiber, and easily digested since ground well...
 NB> The British digestives, especially with the chocolate layer, are very
 NB> nice... one of my favorite cookies/biscuits...  :)  I suspect that
 NB> they tend to absorb the extra stomach acids or gastric juices...  

I felt the need for some amount of fiber but don't think
chocolate would have helped in my situation at that time.
In preparation for the hospital, I threw a bunch of stuff
into my bag - the computer, the windbreaker, some chocolate.
I used the computer, the hospital lost the windbreaker
(promised to get me a sweatshirt to make up for it but
failed to do so, and when I left I went into 40F weather in
just a shirt), and I refrained manfully from sneaking the
chocolate.

After getting out, I bought some provisions for Dave's
household, including lots of chocolate and a pound of lentils
for me to snack healthily on:

Trader Joe's Soy Milk Plus nondairy beverage chocolate
flavor - thinner than Silk or the other brands, not too
sweet but not all that chocolaty, despite a bit of graininess.
Pleasantly malty. I'd buy it again perhaps, though Wegmans
and Market Basket versions are better-tasting and no more
expensive.

Pound Plus 72% dark chocolate - hard sticky melt, a bit of a
peanutty flavor, though there are no peanuts. Moderately
fruity and chocolaty, but there are better. At under $5 a
pound, though, it can't be beat.

Trader Joe's sipping chocolate - an attempt to make a
European-style hot chocolate using inferior chocolate. It
doesn't taste bad, but it's subtly not the real thing. A
small disappointment, as it's not cheap.

Dark chocolate coated orange logs - a sinfulness from early
youth, disgusting in every way but still rather moreish. The
chocolate is inferior, like mass-market candy bar couverture;
the logs heavy-handedly orange extractish and this gooey
stuff that is mostly corn syrup and pectin. Totally valueless,
and I keep gobbling them down, as does everyone else who
sees them. They lasted 2 days, 18 oz of them.

Lentil chili
categories: vegan, main, legumes
servings: 6 to 8

2 Tb olive oil
1 onion, chopped fine
1 celery stalk with leaves, chopped fine
1 carrot, chopped fine (should have used 2)
2 garlic cloves, minced
1 Tb cumin
2 Tb chili powder
1 Tb curry powder
1 ts thyme
1 ts cayenne
1 vegetable stock cube
2 c boiling water
1 lb lentils, picked over
boiling water to cover if needed
s, p

Wilt vegetables in olive oil until very soft, adding
garlic last. Stir in spices and cook until fragrant.

Add stock cube and water; return to the boil and
add lentils. Let boil briefly and reduce to a simmer.
Cook 1 hr or until lentils are tender, keeping water
level topped up. Season. Refrigerate overnight and
reheat to serve.

Source: moi, yesterday

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