Text 24143, 112 rader
Skriven 2015-02-17 06:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lactose 232
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 NB> Most bad things I think I'll just figure out what to do when/if it
 NB> happens... recognizing of couse that some things I may not be in a
 NB> position to do anything about, anyway...  Not sure how much is
 NB> fatalism or how much is simply laziness... ;)

They say that seconds count, and as one's thinking gets hazier,
it becomes more important to have figured out a plan in advance.
More for me, as I find myself in a large variety of situations
including some that normal people seldom encounter. As a result,
for example, I feel lucky to have taken some crucial parts of
flight attendant training, including how to open the emergency
door within a couple seconds and the proper way to evacuate by
the inflated slide (which I've done 3 times, and once directly
from the wing of a 737, all, thank goodness, under controlled
circumstances before).

 ML> That's a piece that would be more likely to put someone into a
 ML> coma rather than take one out of one. I found it amusing that
 ML> back when (1970s?) it was in some circles used as an adjunct to
 ML> (rhythmic but monotonous) sexual activity, owing it is said to
 ML> some prominence in the movie called 10. A more antaphrodisiac
 ML> musical experience I can't imagine.
 NB> Shudder... nope... some parts of Bizet's Carmen, maybe, or even the
 NB> Rite of Spring...  As to the time frame, that sounds about right...

Funny, Bizet wrote that stuff to be the most erotizing and
emotional music possible. Rite, well, it's a rite, i.e.,
ritualized sex or as much as they could legally put on stage
a hundred years ago. Ritualized anything is suspect, as it
tends to obscure the point after a while. It's also one of
the most brutal pieces of music ever - I'm going to go listen
to it again sometime.

 ML> Nope - one does have to make compromises in life. I have since
 ML> found some more pills but not had the opportunity to find the
 ML> creamed spinach.
 NB> Another day, I guess...

Today! After two cancellations of early flights - I got to the
airport a day before so as to make the early flight; paid $100+ for
a hotel room, so I could roll out of bed at oh dark hundred and
straight into the hotel shuttle. But now my flight is scheduled out
at 1:10, so I get to hang around until checkout at 11 and then
head to Sam & Harry's. At least they gave me a nice suite at the
Doubletree.

 NB> So there are a few places, as long as you are staying there long
 NB> enough, that you might... :)

Oh, for sure. Most people don't mind my cooking, and some
welcome the change of pace, even if they have to clean up
afterward.

 ML> My friend Helen refuses to let me cook,
 ML> though; usually it's her husband doing the work, or else takeout.
 NB> Don't want to upset their usual division of labor... or is that only
 NB> when you are there...?

He does almost all the cooking - very careful, and almost
always a very good job, as he's a retired engineer. She
on the other hand is a high-strung academic type, the one
whose cooking if done right would be very, very good, and
otherwise, horrid.

 NB>> This time of year, though, I do enjoy using that inefficiency for
 NB>> helping to heat up a cold kitchen...  :)  
 ML> There is that, though using the oven is not generally considered
 ML> an efficient means of home heating.
 NB> True.. But it makes a nice adjunct... especially when the furnace is
 NB> being flaky...  :)

I suppose. I sort of wondered about the furnace at the
house this week and whether it could stand up to the
near-record cold. Another reason for the Doubletree.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spanikopita
 Categories: Appetizers
      Yield: 40 servings

------------------------------SPINACH FILLING------------------------------
    1/2 c  Vegetable oil                       1    Small tomato, diced
      1 pk Froz. chopped spinach,thawed        8 oz Feta cheese, crumbled
      1 ts Dill                                6 oz Cream cheese, softened
      1    Clove garlic                             Freshly ground pepper

--------------------------------PHYLLO DOUGH--------------------------------
    1/2 lb Frozen Phyllo dough                 1 c  Butter, melted

  PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut
  Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over
  all.
   If dough gets too wet or dry, it will be unworkable - but it's not
  difficult once you get used to it. PREPARE FILLING - In oil, saute spinach,
  dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly
  until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of
  Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted
  butter.  Place ts of filling at 1 end. Fold into small triangles (as if
  folding a flag).  Continue folding triangle over & over to end of Phyllo
  strip.  Brush top w/melted butter. Repeat for each strip.*** Bake in
  preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be
  frozen at this point - freeze 1 layer on cookie sheet, store in
  freezerproof bag--handy to have!!! I have received many compliments with
  these! Denise/Syracuse, NY

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