Text 25095, 114 rader
Skriven 2015-03-19 09:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wondering weather 385
=============================
 ML> Didn't happen. We're supposed to get < 1" this weekend and
 ML> another < 1" next weekend (after I am gone, so in any case
 ML> I won't be present at the historic occasion), bringing the
 ML> total to tantalizingly close to the record.
 NB> And instead, you got what was it, 3 inches more over the weekend...? 
 NB> And you WERE there to be present for the historic occasion...  :)  I
 NB> heard it on the news...  :)

Out where I was there was just a dusting, enough to say that
I'd seen the record-setting storm (but not really). Off along
the coast, where they do the measurements, yeah, substantial
accumulation.

 ML> he was trying to find an excuse for taking advantage of. But
 ML> that may just be me being cynical and mistrustful of everything
 ML> he does at all times.
 NB> Possibly...  It is conceivably possible that he actually had a little
 NB> bit of interest in what big bro does after all...  ;)  And I'm sure
 NB> that an Amtrak sale to take advantage of could help that along
 NB> nicely... ;) 

Quite hard to say. I can't psychologize further.

 ML> As for my brother, I have no idea, as
 ML> he didn't offer any feedback, and the e-mail has been
 ML> blessedly (or ominously?) silent.
 NB> Maybe he'll give some feedback next time you see him in MD...

We have had a couple conversations, and in an aside in
the most recent one, he said, oh, by the way, it was a
good concert. In a pro forma sort of way I inquired a
little further, but nothing was forthcoming. 
 
 ML> 10 here provides good but not ideal stir-fry heat.
 NB> OK...  So 5 to 10 doesn't make a lot of difference...?

Well, 5 would probably not do a good stir-fry at all,
more a stir-stew. The heat for stir-fry has to be great
enough to boil oil readily.

==

 ML> Well, I did come close enough to breaking an elbow.
 NB> You did indeed... and reinforced my inclination to avoid the saying.

There's one place that remains quite tender to the
touch. I'll give it a couple more months to see if
it'll fix itself before getting it X-rayed. Maybe
something got cracked after all.
 
 ML> Not to say she's any kind of dummy - she has a BA and I
 ML> think an MBA from Cornell. I just got invited to her wedding.
 NB> So you are held in high regard...

High enough, I suppose. But it might have been the
mom and stepdad who influenced the decision. If a
ceremony is of sufficient size, there's room for
"friends of the family" as well as of the principals.
I was semi-surprised to have been invited and would
not at all have been bent out of shape had I not. The
other sister, well, she's got a steady boyfriend but
isn't much thinking about marriage; if she were, I'd
like to be part of that, as she and I have had much
more frequent (and sometimes hilarious) encounters.

Sara and I have been polite acquaintances mostly,
and her husband to be I've met only a few times,
though he and I have had a decent conversation or two.

 NB>> Sigh.  A case in which bacon didn't improve things... ;)
 ML> I always wondered about bacon-wrapped filet. The flavor of the
 ML> meat is rather weak to begin with, and having it obliterated,
 ML> well you might as well spend 1/8 as much and eat ham.
 NB> It's the prestige thing, I suppose... ;)  Looks fancy, who thinks
 NB> about what it does to the taste...?
 
It's about people who are afraid to chew, I figure.

I sort of wonder about this dish - mostly, "what kind of
sheet is this, anyway?"

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

      Title: The Sheet - la Sabana
 Categories: Mexican, Beef
   Servings:  1

      6 oz Slice filet mignon, about 1
           -1/2 to 3 inches wide
    1/8 ts Fresh lime juice,
           -approximately
           Sea salt
           Freshly ground pepper

  Place the beef between two sheets of plastic wrap and pound, pushing it
  outward as you go, to a rough oval shape.  Fold into a package and pound
  out again to the required size.  Peel off the top plastic wrap and replace
  with wax paper.  Turn meat over and replace second sheet of plastic with
  wax paper; set aside until ready to use.

  Heat a griddle.  When very hot, grease lightly.  Remove top paper. Sprinkle
  the exposed side of the meat with lime juice and salt and pepper and lay it
  face down, with the aid of the paper, on the griddle. Strip off the bottom
  paper.  Cook for about 2 seconds, flip the meat over with two spatulas so
  it will not break in the middle, and cook for 2 seconds more. Serve
  immediately, flat if possible, on a large plate with refried beans, and
  fresh salsa of your choice.

  The Art of Mexican Cooking From the collection of Jim Vorheis

MMMMM

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