Text 25276, 74 rader
Skriven 2015-03-24 11:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: springtime 409
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 ML> There are oral substitutes. Plavix, for example, which
 ML> may be expensive; but aspirin works almost as well for
 ML> a fraction of the price.
 DD> I was on Plavix for a while after my stent was implanted. And before I
 DD> had the cardiac ablation and pace maker I did warfarin and heparin.
 DD> Sheesh ..... I bruise pretty easily as it is. I'd just as soon not take
 DD> things that make it easier to get the black blotches

Stand by your guns, just say no.

 DD> My olds used to call those "educated beets". I once got in trouble for
 DD> asking why they hadn't learned to taste better.
 ML> They taste like pickled crabgrass. In a good way.
 ML> You can sort of test this by using asparagus.
 DD> I think I'll take a pass on both the crabgrass and the pickled
 DD> asparagus. There are many, much nicer (to my taster) ways to do
 DD> asparagus. 

Raw is good. For thin  asparagus, it's the best. In fact,
for very young spring plants, the fronds are quite tasty.

 DD> My fellow *NIX club member, Lazlo Acs, has recently switched from
 DD> Guinness on meeting nights to Pale Moon. Talk about going from the
 DD> ridiculous to the sublime. I'm trying to convert him to Smithwicks.

Smittix is okay - Guinness Gold was far less attractive.
On the other hand, Pale Moon, yecch, Belgianoid swill.
I guess that's the fashion these days. This too shall pass,
as the guy said in the urinal.

Cunard Lines lobster salad
categories: oceanic, shellfish, main
servings: 5

h - lobster salad
1 lb lobster tail
court-bouillon
12 oz baby lettuce, washed
- (a mixture of arugula, lamb, frisee)
4 oz green asparagus, cooked and cooled
4 oz avocado, peeled and sliced
3 oz mango, peeled and julienned
3 oz pineapple, peeled and julienned
2 oz papaya, peeled and sliced
h - chervil lemon dressing
1 c olive oil
1 Tb chervil
1 Tb white onions, chopped
2 lemons, juice of
Tabasco sauce to taste
salt and pepper to taste
sugar to taste

Maine lobster summer salad with asparagus, avocado, mango,
pineapple and papaya topped with chervil lemon dressing

Poach the lobster tail in court-bouillon for 12 min. Remove
from heat, shell, and refrigerate meat.

Wash the lettuce and set aside.

Combine all dressing ingredients in a blender until
emulsified. Adjust seasoning to taste.

Arrange the lettuce on each of five plates. Slice the
cooked lobster tail and arrange on top of the lettuce.
Garnish with asparagus, fruit, and avocado. Drizzle
with chervil lemon dressing.

Jean-Marie Zimmerman, Cunard Lines

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