Text 22486, 70 rader
Skriven 2015-01-01 21:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: truth, lies 4
=====================
 NB> Perhaps.  When the lies are such that it does make their reality
 NB> better... but they might just as likely make a complicated situation
 NB> even more so...

It is said that the only way to make sure not to be caught
in a lie is to tell the truth. By the way, did you see in
the news that people who make stuff up on Facebook are
inclined to grow to believe the stuff is true? Interesting.

 I suppose that when my sister made up the story about
 NB> how she had bought the book that she'd stolen from me, it made her
 NB> reality better...  but when one of our boarders blithely told me that
 NB> they hadn't been smoking mj when I could easily smell it on her
 NB> breath, I don't think that it made any difference in her reality...  ;)

I suppose, and in the latter case I suppose not.

 ML> Speaking of which, my "friend" Syd reported to Annie yesterday
 ML> that her silver had been stolen, no break-in, same as Annie's.
 ML> Again, all the plate was left, just the real silver taken.
 NB> Any truth to the story...?

I doubt Syd would lie about something like that, especially as
she also reported the theft to the cops. Having compared notes,
both of them have a suspect in mind.

 NB> I hope you start feeling a LOT better very soon... 
 
Thanks.

Eggplant with lamb (PATLIJAN/SEMPOOG KEBAB)
cat: Armenian, main
servings: 6

3 lg eggplants
1/2 ts white pepper
5 Tb butter
1/2 ts garlic salt
1 1/2 lb lamb, boned and cubed
2 onions, thinly sliced
1 c water
3 tomatoes, skinned
1/4 oz sweet white wine

The eggplants should be smooth and shiny. Peel them lengthwise
in strips, leaving a line of flesh between each section of
purple skin. Cut into 1" slices. Put into a bowl, sprinkling
generously with salt. Leave aside 30 min. This is to extract
the bitter juices. After 30 min wash well under running water,
dry with a paper towel, and plunge into the sizzling butter in
skillet. Cook until both sides are nicely browned, a few min on
each side, then remove with a slotted spoon and set aside.

Saute meat in the same butter for 2 min on each side. As each
piece of meat is cooked, transfer it to a large saucepan which
should be warming beside the skillet. The meat juices will have
mingled with the butter in the skillet and the onions can now
be added and after 5 min, the tomatoes can be added. After
another 3 min, add mixture to meat cubes in saucepan. Season,
stir mixture in saucepan, and add the eggplant slices. Add
water, cover, and cook on low heat for 2 hr. Do not stir again,
but shake pan from time to time to prevent burning.  Add the
wine and cook for another 30 min. Serve at once with pilaf.

by Sonia Arakelian
from Armeniapedia.org

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