Text 25432, 71 rader
Skriven 2015-03-27 05:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Pot holes 430
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 NB> The ditto ditto of Rochester is probably on a par, if not worse...
 NB> dunno that things would come to a standstill, as things seem to have

I'm guessing that cities such as Boston and Rochester will
soldier on as normal, perhaps with a little more grumbling
than usual. Washington, which traditionally gets shut down
if there are more than a couple inches of snow, seems to be
worse bent out of shape by the state of the streets.

 NB> managed not to so far... but there is some merit to the thought of
 NB> hovercraft.... it might have saved my tires... ;)

Gravitons are the wave of the future.

 ML> Another thing of note: I couldn't find a Lindey to associate
 ML> with the restaurant, which is run by the Doody family. I hadn't
 ML> been aware that Howdy had relatives.
 NB> Maybe it was someone's favorite great-aunt... :)

On the day I wrote that, I met a woman named Lindsey, not
my transgender friend Lindsey, but not substantially more
attractive, either, alas. I was all excited because at
first I thought she had been introduced to me as Lindey,
whom I could have imagined as the long-wondered-about one.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Gooseberry Curd
 Categories: Fruits, Preserve
      Yield: 1 servings

      1 pt Gooseberries                        2 tb Unsalted butter
      2 tb -Water                              2    Eggs
    1/2 c  Sugar                               1    Egg yolk

  Rinse the gooseberries and put them in a non-corroding saucepan with the
  water.  Cover and cook over low to medium heat, stirring occasionally, for
  about 20 minutes, or until the gooseberries are very mushy.  Puree them
  through a food mill or a strainer.  You should have about 1 1/4 cups of
  puree.

  Stir the sugar and butter into the warm puree and heat, stirring
  constantly.  Whisk the eggs and the egg yolk just until mixed, then whisk
  in a little of the hot gooseberry mixture to heat the eggs.  Return to the
  pan and cook over low heat, stirring constantly, until the mixture is well
  thickened, and has reached a temperature of 170 F.  Pour into a container,
  cover, and chill.

  Use this to fill small tartlets, garnishing them with rosettes of creme de
  Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe
  rosettes of creme Chantilly over the top, leaving a small spot uncovered in
  the center so the curd will show.  This also makes a delicious filling for
  cakes.  Like most high-acid fruit curds, this will keep at least two weeks
  in the refrigerator.

  Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe
  until it mounds softly and will just barely hold its shape.  The volume
  will approximately double after it is whipped.  There should be no hint of
  graininess, which is the first sign that the cream is overbeaten and
  turning to butter.  Stir in vanilla and sugar to taste.  Or you may flavor
  the cream with spirits or liqueurs, wine, fruit purees or jams, or the
  reduced liquid from poached fruit.

  Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New
  York  (ISBN: 0-394-53860-9) Typos by: Karen Mintzias

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