Text 24740, 66 rader
Skriven 2015-03-09 17:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: perceptions 336
=======================
 ML> I still have enough of those no-jet-lag pills for that nother
 ML> trial. I wouldn't do it at all except that the pills taste kind
 ML> of good (they have that funny endothermic melt that makes your
 ML> tongue cold, which I think is cool).
 NB> And if it happens to work, so much the better.. ;)

Certainly a homeopathic dose of anything won't do much harm,
though I wonder whether the homeopaths have experimented with
successive dilutions of some deadly poison.

 ML> I know people who like food based on their price. They just
 ML> cry out for the emperor's new clothes treatment.
 NB> Indeed.  We're always pleased to find very good tasting food for
 NB> reasonable or even "bargain" prices... Wouldn't fool us by charging
 NB> more for worse...  (G)

I am alternately irritated when people buy worse products
for more money and when they figure it out and start buying
the better stuff that I've been getting, thereby driving up
the price. That's to say, other people's ignorance ticks me
off, even if it works to my advantage.

Scented Geranium Angel Food Cake
cat: Arkansas, dessert
servings: 6

1 c sifted flour
1 1/2 c sifted scented geranium granulated sugar
- (see instructions below)
12 lg egg whites
1 ts cream of tarter
1/4 ts salt
1 ts vanilla extract
6 rose-scented geranium leaves

*Two days to one week before you bake the cake, place a
layer of rose-scented geranium leaves in jar and cover
with about one inch of sugar. Repeat process until you
have 1 1/2 c of sugar in jar. Cover tightly and set
aside until ready to make cake.

Preheat oven to 325F. Have ready an ungreased
10" angel food cake pan (tube pan) with removable
bottom. In a small bowl, combine flour with 3/4 c
sugar. Whisk together flour and sugar mixture until
well combined. In a large, grease free bowl, beat egg
whites at low speed until just broken up and beginning
to froth. Add cream of tartar and salt. Beat at medium
speed until soft peaks form. With mixer running, add
remaining 3/4 c sugar, 1/4 c at a time. Add vanilla and
beat until stiff. Sift flour and sugar mixture into
bowl. Gently fold into egg whites about 1/4 c at a
time. Place scented geranium leaves in bottom of pan.
Pour cake batter over leaves. Bake in an ungreased tube
pan for 50-60 min until golden brown and springs
back when touched and a straw comes out clean when
inserted in cake. Invert pan on rack and let cool
completely before removing from pan. Remove geranium
leaves and serve.

Phyllis Speer for Arkansas Game and Fish Commn.


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