Text 24468, 74 rader
Skriven 2015-03-02 07:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: weathering life 294
===========================
 RH> How's your elbow? Hopefully it didn't get banged up too badly; I can't
 RH> imagine trying to play the violin with either elbow hurting. We had
 RH> 6.5" of snow last night, some of it turned into slush today so it was
 RH> "interesting" walking in areas where it was semi melted. I managed to,
 RH> without wiping out.

Worst is the sheet ice with just a film of thaw on
top. I speak from experience.

 ML> With me the opposite. In many cultures and even some
 ML> civilized places such as Japan TP is an exception rather
 ML> than the rule - people normally use bidets or wash
 ML> themselves with these hand-held shower contraptions at
 ML> the toilet. Makes sense in areas where water is more
 ML> abundant than trees.
 RH> It does, but we don't have the fancy toilets.

If no fancy toilet is available, I go to the tub and
wash from the spigot. More than you need to know.

 ML> intestinal flora at the end of last year I can take up to
 ML> about an ounce of sharp cheese before I start getting sick.
 RH> Maybe you can tolerate other milk products better too?

Pretty much only fermented ones - regular milk products
contain too much lactose for me to handle without substantial
help. What is good is that if a loaf of bread or a cake has
the equivalent of a tablespoon per serving I don't get the
awful greps any more - usually just a minor complaint.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hans Peachy Crepes with Marinated Peaches
 Categories: Desserts
   Servings: 15

      1 c  All-purpose flour
      3    Egg yolks
      3    Egg whites
      2 tb Melted butter (unsalted)
      1 pn Of salt
      1 c  Milk
    1/2 c  Water

  *Beat egg whites until they reach a peak. Store in refrigerator. In mixing
  bowl blend flour, egg yolks, salt, milk and water. Cover mixture with damp
  cloth, let rest for two hours. Then, blend mixture with egg whites and
  melted butter. Over medium high heat bring buttered six-inch pan to sizzle.
  Ladle a little batter into frying pan. Tilt and rotate so batter covers
  surface evenly. Pour any excess batter back into bowl. Fry crepes lightly
  until brown on both sides. For immediate use, cover crepes with foil and
  keep warm in low oven. Or place crepes on plate, separate each crepe with a
  piece of waxpaper. Cover all with plastic wrap and store in refrigerator.
  Makes 15 crepes.

  NOTE: For sweet crepes add 1 tablespoon of sugar and 1 teaspoon of sugar
  and 1 teaspoon vanilla sugar.

  *Wash peaches, air dry, cut into bite-size pieces, remove pit. Sprinkle
  with sugar, add orange juice, toss lightly. Squeeze lemon juice over all,
  cover with plastic wrap and rest overnight at room temperature. Just before
  serving, heat peach mixture in skillet. Reheat crepes in dry pan over
  medium low heat. Place crepe on dessert plate, ladle marinated peaches on
  one side of crepe topped with 2 tablespoons of ice cream (preferably a good
  quality french vanilla). Serve immediately. For extra flavor, marinate
  peaches in 1/2 cup Mandarine Napoleon liquer instead of the sugar and just
  before serving ladle a good teaspoon of same liqueur over folded crepe.

  Source unknown. Feel free to not go for the extra flavor.

MMMMM
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