Text 22723, 83 rader
Skriven 2015-01-09 05:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: march o time 34
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 ML> The main thing is that with a patient of advanced age,
 ML> the consequences (which I know, having been threatened
 ML> therewith) won't usually make much difference.
 RH> I want to keep mine under control for as long as I can. Hopefully
 RH> it'll keep me around longer by doing so.

Our context was old people; you hardly qualify.

 RH> I saw it not long after that, but in packing to come up to NY, it
 RH> slipped my mind.
 ML> No biggie.
 RH> We'll undoubtedly be making a number of trips both ways over the next
 RH> few months. Maybe we'll meet somewhere along the way one of those
 RH> times. 

That would be fun. You don't make good drinking buddies, though.

 RH> Mine is leaning more to a decent bed time or if not, sleeping in later
 RH> the next morning. If I don't sleep well one night, the next night I'm
 RH> out like a light and may wake up only once or twice, briefly.

I used to be that way; my body would try to rectify any
shortages within a day or two. No longer - I'm having to
make do with four or five for many days in a row. Used
to joke that the only place I could get a good night's
sleep was on the plane - it's really pretty much true
these days.
 
 ML> Pastry Cream
 RH> And if we make it with almond milk, it'll be safe for you.

I've done it with soy, and it just doesn't taste right.
Almond is likely to be better.

Wild mushroom soup, woodland mushrooms
Categories: starter, dairy, vegetarian
Servings: 4

h - For the soup
2 Tb olive oil
5 shallots, chopped
3 garlic cloves, chopped
1 lb wild mushrooms (chanterelle,
- oyster, button, lobster or shimeji)
6 c vegetable stock
1 c heavy cream
Salt to taste
Ground white pepper to taste
Lemon thyme, for garnish
h - For the woodland mushrooms
1 Tb vegetable oil
8 oz wild mushrooms, cut into quarters
2 ts red wine vinegar
1 ts Dijon mustard
1/3 c extra virgin olive oil
1 Tb chopped walnuts, toasted
1 Tb lemon thyme

In a large saucepan over medium-high heat, warm
olive oil. Add shallots and garlic and cook 3 min.
Meanwhile, cut the mushrooms into quarters. Add
the mushrooms to the pan and cook 10 min longer,
stirring occasionally. Add vegetable stock and
bring to a boil over high heat. Reduce heat to
low and simmer 45 min. Let cool. Blend mixture
well in a processor. Return to the pan, add cream,
salt, and pepper and heat through.

While the soup simmers, prepare woodland mushrooms.
In a 12" skillet over medium-high heat, warm oil;
add mushrooms and cook until just tender, about
3 min, stirring frequently. In a large bowl,
combine red wine vinegar and mustard. Whisk in
olive oil until well blended. Stir in mushrooms,
walnuts, and lemon thyme. Mix well.

Place soup in a bowl. Garnish with lemon thyme
and serve with warm woodland mushrooms.

Grant MacPherson, Scotch Myst, Las Vegas
Global Traveler magazine 12/2013
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