Text 25734, 85 rader
Skriven 2015-04-06 19:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: practicalities 472
==========================
 ML>> Help! I'm into my second 3-oz Lindt bar of the day, and
 ML>> it's not even noon yet.
 NB>> Nothing better to eat in the near vicinity...?  :)
 ML> I was at the house. Unfortunately, I am not totally immune
 ML> to the effects of dietary stimulants.
 NB> Especially when there's a paucity of options... ;)  Sounds perfectly
 NB> understandable to me..  :)

I went off and bought two pounds of mixed nuts at CVS on sale.
This will last me for sustenance for the next two months of
visits I hope. Today, as I have a 5:55 bus connecting various
places out to the airport, I need to sleep lightly and have
had half a Lindt bar. 

 ML> All my hospitalizations this century have been alone and
 ML> without a leader. I've generally been a good advocate for
 ML> myself, though for the brain dealie I should have insisted
 ML> that they knock out my front tooth (they said they might
 ML> have to do so but ended up merely damaging it so it fell
 ML> out a couple years later).
 NB> Some things one learns in hindsight...  Similarly, so far, I've been
 NB> able to be a good advocate for myself... but it's a lot easier when
 NB> there is support there even then

My concern is for when I'm of impaired consciousness, what
will happen. There is something to be said for marriage.
Luckily I have a good brother-in-law, and my brother is
beginning to sound half sensible half the time, and though
I wouldn't trust him to handle anything, I would trust him
at least not to be obstructive.

 NB> ... Authenticity and evolution are both good in the world of cooking.

Yeah, but it would not be fair for someone to tell people
he was his grandfather. It would be unkind and misleading
to see this as a muffaletta, for example:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Muffaletta Pasta Salad
 Categories: Salads, Pasta
      Yield: 1 Servings

    1/2 lb Farfalle or rotelle pasta
    1/4 c  Olive oil
  1 1/2 T  Red wine vinegar
      2    Peperoncini, minced
      2    Garlic cloves, minced
      1    Scallion, thinly sliced
      2 T  Parsley, chopped
           Salt and freshly ground
           -black pepper
      1    Tomato, seeded and cut into
           -1/2-inch dice, juice
           -reserved
    1/2 c  Diced green bell pepper
    1/4 c  Coarsely chopped pitted
           -green olives
      1 oz Sliced hard salami, cut into
           -thin strips
      1 oz Sliced provolone, cut into
           -thin strips
      3 c  Shredded romaine lettuce

Cook the pasta according to directions. Drain well.

Meanwhile, in a large bowl, whisk together the oil, vinegar,
peperoncini, garlic, scallion and parsley. Season to taste
with salt and pepper.

Add the dressing to the warm pasta, toss well, and set aside for
20 min to allow the pasta to cool and absorb some of the dressing.
Add the tomato, green pepper, olives, salami and provolone to the
pasta and gently mix. To serve, line individual plates with the
lettuce and top with the pasta salad.

From a Buffalo News clipping.
Typed for you by Joan MacDiarmid.
posted to NCE 20 May 98

MMMMM

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