Text 19329, 78 rader
Skriven 2014-11-13 15:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: out of focus 268
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 ML> And equally wound up.
 RH> With all the ups and downs you've had recently, I can see why you feel
 RH> that way.

I'm hoping to be on the up and up. Have a flight to
Washington a week from yesterday - hope it goes well.
 
 RH> I've got the first 2; they expire in not quite 5 years. I also have a
 RH> state ID (same format as license but says ID instead) and a military
 RH> dependent ID that both expire plus a student ID from the seminary with
 RH> no expiration date.

That should be plenty to establish your identity.
When they issued my state ID, it never came in the
mail, and they didn't seem overconcerned that it had
gone missing and said all I needed to do was go in,
apply again, pay the fee again, and they'd mail
another one. Not only does this sound rather like a
state-run scam, it vitiates the purpose of ID in
the first place. It also put a big cramp in my style,
and for a while I was relying on a library card as
primary ID!

 ML> these plastic mesh bags they call billums that scrunch into
 ML> next to nothing but expand to hold quite a lot. You can make
 ML> them out of melted-down Coke bottles, I'm told, and they are
 ML> handy and work well. I wonder why we don't see them here.
 RH> Too practical an idea. (G) I've got 3 netting type bags I got in
 RH> Germany for groceries, plus an assortment of canvas and other tote bags
 RH> that get used on a regular basis. We always take some to the farmer's
 RH> market, took a half dozen into Whole Foods the other day but used only

They're light, strong, and cheap. All one would
have to do is hang a Neiman Marcus tag on them,
and they would sell like hotcakes.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Baby Potato Pancakes
 Categories: Appetizers
      Yield: 2 servings

    225 g  Potatoes, cooked
     25 g  Sunflower margarine
      4 tb Milk, 3-4 tbs
      1 lg Egg; beaten
      2 tb Creme fraiche
           Salt and pepper
           Unsalted butter; melted

  Serves 2-3

  These little rounds of golden-brown, puffed potato mixture are very
  scrumptious and take some resisting! Warming food for cold weather, they
  are lovely with coleslaw or a tomato and onion salad.

  Put the potatoes in the blender with the margarine and the milk and work
  to a smooth puree. Add the beaten egg and creme fraiche and liquidize
  again. Season to taste with salt and pepper.

  Heat a griddle or a large heavy pan over a moderate heat until it is
  hot, and brush it with melted butter. Stir the potato batter, drop it in
  tablespoonfuls on to the griddle to form small rounds, and cook the
  pancakes until bubbles appear on the surface. Add more melted butter as
  necessary. Turn the pancakes, and cook them on the other side until they
  are golden. Transfer them to a platter and keep them warm, covered, in a
  very low oven until ready to serve.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


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