Text 22677, 99 rader
Skriven 2015-01-07 17:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: truth, mostly 27
========================
 ML> There have been worse beverages, but few worse wastes.
 NB> At least she was enjoying the stuff, so it had a good home.  ;)

That's good. It would probably be better if nobody enjoyed
it, and the squandered resources directed back to where they
belong, i.e., making real Scotch. It has been rumored that
Chivas is used in the formula, and even though that isn't
echt real Scotch, it's respectable in its class.

 ML> to think about it, but at one time in early idealistic
 ML> adulthood, for a number of years I ate minimal animal protein
 ML> and lived largely on pasta, rice, and vegetables. 
 NB> At one point we were doing a lot of meatless or mostly meatless meals,
 NB> but they were interspersed with regular meat meals...

During that period my regular meat meals were about once a
week and consisted of about 3 oz, i.e., what is now defined
by the dieticians (dietitians?) as a serving, though all that
puny amount does is tick off the confirmed veggies and make
the carny just crave more.

 ML> That owed to my embracing in principle the tread lightly on the
 ML> surface of the planet doctrine: I didn't fly much then, either.
 NB> Ours was primarily a budgetary decision, but somewhat also a similar
 NB> principle of treading lightly... without totally buying into it.  :)

Caring for "the environment" includes caring for one's own
environment, after all.

==

 ML> It is said that the only way to make sure not to be caught
 ML> in a lie is to tell the truth. 
 NB> That only works for people who care.

I suppose that's true, but that include the majority, many
of whom I admit care mostly because they don't want to be
caught. Shame does have its value.

 ML> By the way, did you see in
 ML> the news that people who make stuff up on Facebook are
 ML> inclined to grow to believe the stuff is true? Interesting.
 NB> No, but it certainly seems plausible, especially for certain types.

I did my weekly or semiweekly trip there just out of curiosity,
and most of my friends seem to post mostly the truth, if I
don't take into account dubious political pronouncements of
various sorts.

 ML> I doubt Syd would lie about something like that, especially as
 ML> she also reported the theft to the cops. Having compared notes,
 ML> both of them have a suspect in mind.
 NB> Ah... some sort of an inside job, then...?

Yep. And when this person was questioned by the cops, the
person said that he or she had not been at Syd's since 2010,
whereupon Syd produced a check made out to him or her dated
and cashed in 2013. Seems open and shut.


3-Cup Chicken (San Bei Ji)
categories: main, poultry, Chinese, Taiwanese
servings: 2 to 4

1 kg whole chicken, cut into pieces
10 dried chillis
15 cloves garlic
1 thumb-sized ginger, sliced thickly
1/3 c shao xing wine
1/3 c light soy
1/3 c toasted sesame oil
1 ts sugar
1 ts thick dark soy (for colouring, opt)
1/3 c water
1 c Thai basil

1) Fry garlic and ginger in sesame oil on
medium-low heat until golden brown and super
fragrant, about 10 min.

2) Add chilli and fry till toasty, about 3 min.

3) Add chicken and fry until no longer pink,
about 6 min.

4) Add wine, soy, sugar, dark soy, water, and
toss through. Bring to a boil, then lower to
simmer, covered, for 40 min till cooked
through. Check at 15 min mark, and top up a
little bit of water if necessary.

5) Turn off heat, and add basil. The residual
heat will wilt it through.

thehungrybunnie.blogspot.com

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