Text 28444, 83 rader
Skriven 2015-06-21 19:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: sticky situations 871
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 ML> literary and illiterary career, including, as I recall,
 ML> being a Tory MP for a while.
 RH> Quite interesting, Some people never can decide what they're going to
 RH> do when they grow up. (G)

And good for them. I have friends at all levels of career
achievement, and the ones I feel most in common with are
the random walkers.

 RH> Yes, you are allowed a bit more "wiggle room" with carbs if you go
 RH> high fiber. I don't track my fiber intake like I do carbs since we tend
 RH> to heat higher fiber than the average American diet.
 ML> I'm figuring that eating a Kleenex with my candy bar
 ML> would cancel all the bad effects!
 RH> Yes, but the choice of fiber is rather tasteless.

But nothing to be sneezed at.

=

 ML> It is a sort of Avoca-tive name, but I've never been there
 ML> either, because as you say the Interstate skirts it.
 RH> Better'n the one (years ago, in the pre 1969 days) pitcher for the NY
 RH> Mets who came from Wyomissing, PA.  Don't remember who it was

I've no idea, but there was a big-name player who was born,
grew up, and returned to the Williamsport area - Mike Mussina,
whom I think of as an Oriole, but who after considerable
success went where the money was and became a Yankee.

 RH> We've seen the big Wegman's there but never stopped to check it out.

It's not substantially different from other ones, except
that the produce department has on occasion been subpar.

Rudi's Perfect German Potato Dumplings
cat: restaurant, starch, Kartoffelkloesse
servings: 12

3 lb baking potatoes
4 sl lean bacon
6 oz farina (white semolina flour)
3 eggs
8 oz sifted all-purpose flour
1 ts salt
2 Tb melted butter
1/4 ts nutmeg
2 Tb fine chopped parsley

Cooking the Potatoes
Drain the potatoes and let them cool until easy to handle.
Peel and rice or mash the potatoes.

Coll the potatoes an dish towel to remove some of the
the moisture (about 15 min). (That's what it says)
 
Cooking the  Bacon
Brown bacon in heavy skillet over medium heat until crisp.
Drain all the drippings, and crumble the bacon until fine.
Spread pieces on paper towel and set aside.

Preparing the Dumplings
Place potatoes on a floured board or table top and make a
well in the center. Add salt, eggs, bacon, flour, and
farina, and knead with your hands until all ingredients
are uniformly mixed. Do not overwork the dough. Let the
dough rest in a cool spot for 15 min. Divide the dough
in two on a floured board and divide each part into 12
portions. Shape the pieces into balls and arrange on
floured baking sheet.

Cooking the Dumplings
Cook the dumplings in 2-3 batches in ample boiling salt
water and cover with a lid. When dumplings start to
float. simmer at a lower heat for 10 min. Remove the
potato dumplings with slotted spoon and keep warm in
oven until service. Serve hot.

http://www.rudilechners.com

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