Text 25146, 146 rader
Skriven 2015-03-20 20:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: helping out 387
=======================
 ML> the tapes. I believe that the two places where I screwed up
 ML> were covered by the vocal soloist (it's filigree stuff
 ML> behind the song line), so that few other than I would
 ML> notice, or so I hope.
 NB> Unless someone actually knew the music, they'd probably not notice
 NB> anyway...  :)  Have you heard the tapes yet...?

The engineer is going to mess with them for a while, and I
had to get out of town. When I show up for the wedding in
July, they'll probably have cut a CD, and if it sounds good,
maybe there will even be copies for (limited) distribution.

 ML> and someone asked me if I had attended the Sunday concert,
 ML> and I said, yes, I was in the orchestra; and then I was
 ML> asked what instrument I played. Ah, well, sic transit gloria. 
 NB> Maybe the questioner had been sitting in a nosebleed seat, or is short
 NB> of sight...?

Short of brain, perhaps. At the end of the conversation she
asked me again if I had attended the concert. Not sure if she
was senile or whether she was just making conversation and just
not listening. She was no older than Lilli, so I don't know.

 I'd guess that since you weren't standing in front (I'm
 NB> presuming you were sitting with the rest of the strings...?) of
 NB> everything, the oblivious might not have noticed where the music was
 NB> coming from...  :)

I was sitting sort of in front - orchestra to the right of
them, orchestra to the left of them, chorus behind,
volleying and thundering, with a little diamond in front,
myself, piano, soprano, conductor being the points. Truth
be told, probably only the front few rows center could
figure out where all the noise was actually coming from.
The soprano was easy, she was standing.

 NB> You neither stole the show, nor botched things

That's what I get paid to do. And then I hope everyone's
happy.

==
 ML> I had just been thinking that the Marie Callender food
 ML> I have tasted would have benefited from a goodly dose of
 ML> one of the peppers or another.
 NB> One of the less-bland store offerings is their herb-roasted chicken,
 NB> which has been probably our favorite of the offerings... not the least
 NB> because the chicken is a leg and a thigh...  :)

A clever way for them to get rid of the dark meat that's
left over from their all white meat chicken pot pies.

 NB> Wholesome but not distinctive...  I think that probably is a good
 NB> summation... :)  We've found the frozen meals sufficiently wholesome
 NB> to have them as a ready back-up supply of food...  :)  I'm sure that
 NB> the frozen meals are even less distinctive than the restaurant food
 NB> was, though... :)

You could spice them up, I suppose, which is somewhat
harder to do in the restaurant (I used to carry around a
little shaker of hot pepper back before TSA days).

 ML> Note: this post was from before Lactaid came out with
 ML> extra-strength pills, so the 30 translates to 10 new style.
 NB> That's still a fair bit of dosing needed... ;)

Considering that you're not supposed to use more than
2 of the Ultras or 6 or so old-styles.

 ML>> I've tried and still can't get past 50 seconds, much less
 ML>> into the minutes.
 NB>> Guess it needs building up again... or maybe it's something that
 NB>> aging bodies don't do so well...  ;/
 ML> 56 seconds as of today.
 NB> Progress, anyway...  :)

Back down into the 40s last I checked, but then I have
a cough, but then a catastrophe won't care whether I
have a cough or not if it decides to happen.

 ML> and lots of passengers would probably be
 ML> interested in safety training. So figure out the cost of a
 ML> training session, translate that into miles, and add a percentage,
 ML> and boom, everyone's happy.
 NB> Sounds reasonable to me...  ;)

I've thought so. There are plenty of people who would
be willing and able to assist in an emergency (I need
a verbal yes from each of you) if they had just a little
extra confidence-building information.

Marie Callender's Chicken Pot Pie
categories: pastry, poultry, copycat, main
servings: 4

h - Filling
2 c water
14 oz boneless, skinless chicken breasts,
- 1/2" dice
2 carrots, peeled and cubed
2 ribs celery, sliced
1 md onion, chopped
2 Tb chicken bouillon granules
1/4 ts black pepper
1/4 c butter
4 Tb cornstarch
1 Tb flour
1 c heavy whipping cream
1 c frozen peas
h - Crust
2 c flour
1 ts salt
2/3 c shortening
5 Tb cold water, more as needed

To make the filling. In saucepan combine water, chicken,
carrots, celery, and onion. Bring to a boil. Reduce to a
simmer and cook 10 min, stirring occasionally. Add
bouillon, pepper, and butter. Dissolve cornstarch and
flour into whipping cream and stir into chicken mixture.
Simmer 3 min stirring frequently until thickened. Add
peas and set aside.

To make the crust. Heat oven to 400F.

Combine flour and salt. Using pastry blender, cut in
shortening until particles the size of small peas form.
Sprinkle 1 Tb water at a time over flour mixture and
toss with fork to blend. Add enough water to hold the
dough together. Form into 2 balls. Roll out bottom crust
on floured surface to 1" larger than inverted 9" deep-dish
pie plate. Lift dough off floured surface by rolling
onto rolling pin and unroll over pie plate. Ease the
dough into the plate loosely and press in place. Trim
bottom crust even with edge of plate.

To assemble. Pour filling into bottom crust. Roll out
top crust, cut slits for steam to escape. Cover filling
with top crust and fold top crust under bottom crust.
Seal crust and flute edge. Bake 35-40 min or until the
crust is golden brown and filling is bubbling. Let
stand 15 - 20 min before serving.

cdkitchen.com
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