Text 19263, 65 rader
Skriven 2014-11-09 02:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: old 243
===============
 RH> No, it's just as much of an art as most everything else. And why do
 RH> your doctors practice medicine? (G)
 ML> Har.
 RH> True, tho? (G)

To be fair, they don't get it wrong any more often than
truck drivers go off the road or cashiers ring in the
wrong amount. That is to say relatively seldom, though
sometimes with significant ill effects.
 
 ML> Getting to be? I'm already quite there, talking about the
 ML> good old days when men were men and music was music and a
 RH> Some days I feel much older than my years, other days I think I'm too
 RH> young to be as old as I am. Still, I'm of the generation that
 RH> appreciates many different things than the young folks of today do.

Indeed.
 
 ML> dollar bought you a meal at McDonald's.
 RH> My first meal cost me $.45--for a burger, fries and drink. No tax
 RH> either. That was, IIRC, around 1967.

I remember the $.09 burger. The slogan was - briefly -
"feed your family for under a dollar." You could get 4
burgers and small drinks, and a large fries for about that.

 ML> What kind of cap?
 RH> Either a ball cap or a Greek fisherman's style.
 
Baseball cap would be too undignified, though. I say
this because my sense of style such as it is is mired
in the days when such caps were considered a distinctly
low-class phenomenon.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pasta with Mizithra
 Categories: Greek, Pasta
   Servings: 6

    1/2 c  Olive oil
      4    Garlic cloves; chopped fine
      1 lb Dry pasta; cooked & drained
    1/2 c  Parmesan, freshly grated
    1/2 c  Mizithra cheese,fresh grated
           Salt and pepper to taste
    1/4 c  Parsley, chopped for garnish

  Bring the water for the pasta to boil and prepare everything else.  It's
  important to never overcook pasta.

  Heat the olive oil in a small frying pan and add the chopped garlic. Saute
  for just a moment and set aside.  Boil the pasta until just barely tender.
  Drain and toss with all ingredients.  Serve as a side dish in the place of
  another starch.

    -- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith

  Posted by Hunter Elliot in Intelec Cooking

MMMMM

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