Text 25973, 117 rader
Skriven 2015-04-13 22:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: practicalities 506
==========================
 ML> I went off and bought two pounds of mixed nuts at CVS on sale.
 ML> This will last me for sustenance for the next two months of
 ML> visits I hope. 
 NB> Might work, since the visits are fairly short... I can make a pound
 NB> last for about two, maybe three, weeks...  He's not going to get into
 NB> them while you are away...?  And you have a secure container in case
 NB> there are interested four-legs around...?

I figure 4 visits, 2 to 3 days each. 8 oz of nuts a day with
half a chocolate bar.

 ML> Today, as I have a 5:55 bus connecting various
 ML> places out to the airport, I need to sleep lightly and have
 ML> had half a Lindt bar. 
 NB> Exigencies of life and travel...  ;)

Tomorrow something similar, but Rosemary has promised to
take me at least to the train station, so I've had only a
quarter of a chocolate bar - today, Cadbury Royal Dark, which
tastes sort of like Hershey's Special Dark, except there's an
undertone of peanut-like. Cadbury is now a Hershey phenomenon,
which I tolerate only because it was half the price of Lindt,
and I needed my chocolate fix.

 ML> My concern is for when I'm of impaired consciousness, what
 ML> will happen. There is something to be said for marriage.
 NB> That's for sure the point that one wishes to have someone trustworthy
 NB> around to make sure things go as they should... And hopefully a spouse
 NB> would be that one..  but when not available, a good friend works
 NB> wonders... ;) 

I'm not likely to get a spouse, which is a good thing, because
the women I've chosen for myself have generally worked out
disastrously. The oddest thing is that my main criterion has
been character rather than looks.

 ML> Luckily I have a good brother-in-law, and my brother is
 ML> beginning to sound half sensible half the time, and though
 ML> I wouldn't trust him to handle anything, I would trust him
 ML> at least not to be obstructive.
 NB> That's progress, anyway... And it's good you have the brother-in-law
 NB> to depend on...  :)

I thank my lucky stars.

 NB> True...  one should acknowledge the evolution by adjusting the
 NB> terminology... 
 ML> Title: Muffaletta Pasta Salad
 NB> Isn't a muffaletta a sort of sandwich...?

That's the point. A muffuletta (original spelling) is a
sandwich made with a certain kind of bread, which I don't
like, some cold cuts, provolone, which I don't like, and
olive salad, which I can do without. If you like all that
stuff but not the bread, I suppose you can make pasta
salad with the rest of the ingredients, but don't drag
that name into it. Or else I could cause this to be made:

Michael's muffuletta salad
categories: mine, low-carb, main
servings: 1

2 oz roast pork, sliced thin
2 oz smoked tongue, sliced thin
2 oz Genoa salami, sliced thin
1 oz pepperoni, sliced thin
1/2 oz oil-cured olives, chopped
1/2 oz pickled peperoncini, chopped
olive oil

Arrange meats on a plate. Strew chopped olives over
Drizzle olive oil over. Serve.

This might go okay on the following, if you like bread.

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

      Title: Muffuletta Bread
 Categories: Creole, Breads
   Servings:  1

      1 c  Warm water (110f, 45c)
      1 tb Sugar
    1/4 oz Active dry yeast
      3 c  Bread flour
  1 1/2 tb Vegetable shortening
      1 x  Sesame seeds

  In a 2-cup glass measuring cup, combine water and sugar.  Stir in yeast.
  Let stand until foamy, 5 to 10 minutes.  In a food processor fitted with
  the steel blade, combine 3 cups flour, salt and shortening. Add yeast
  mixture.  Process until dough forms a ball, about 5 seconds. Stop machine;
  check consistency of dough.  It should be smooth and satiny. If dough is
  too dry, add more warm water, 1 tablespoon at a time, processing just until
  blended.  If dough is too sticky, add more flour, 1 or 2 tablespoons at a
  time, processing just until blended. Process 20 seconds to knead. Lightly
  oil a large bowl, swirling to coat bottom and sides. Place dough in oiled
  bowl; turn to coat all sides. Cover bowl with a plastic wrap. Let rise in a
  warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly
  grease a baking sheet.  When dough has doubled in bulk punch down dough;
  turn out onto a lightly floured surface.  Form dough into a round loaf
  about 10 inches in diameter; place on a greased baking sheet. Sprinkle top
  of loaf with sesame seeds; press seeds gently into surface of loaf. Cover
  very loosely with plastic wrap; let rise until almost doubled in bulk, 1
  hour.  Place rack in center of oven. Prheat oven to 425F (220C). Remove
  plastic wrap.  Bake loaf in center of preheated oven 10 minutes. Reduce
  heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds
  hollow when tapped on bottom. Cool completely on a rack before slicing.
  Makes 1 loaf. From Terry Thompson's Cajun-Creole Cooking. Published by
  HPBooks Inc.

MMMMM


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