Text 29223, 132 rader
Skriven 2015-07-21 05:36:59 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Eating Habits
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Nearly every community has at least one "crazy cat lady". Every year
 DD> or so a new one surfaces in our local "news" paper. I went and looked
 DD> at a house for sale - but, turned it down because it was next door to
 DD> one of the cat ladies who got busted and her cats removed. But, it's
 DD> obvious from the aroma and observation that she's restocking her
 DD> menagerie.

 RH> Seems that kind of person always goes back to "taking in strays". They
 RH> took almost 200 animals from this place I referred to, after several
 RH> years of warnings and threats to do so (and more amimals added in the
 RH> meantime). It looks like all the animals are healthy enough for
 RH> adoption tho.

We have a "cat lady" in our court. But, she doesn't take them in. Just feeds 
several more-or-less stray or feral moggies outdoors. I don't realy think of 
her as a cat lady --- but some of the other residents seem to do so.

 RH> (fast food)
 ML> would have been accepted as normal, necessary, and perhaps
 ML> delicious a few generations ago.

 RH> Get rid of the McDs, Subways, Bojangles, etc on every other corner of
 RH> the lower income areas and you'll have a start.

 DD> You have to be kidding, right? Mess with profits?!?!? Why, that's just
 DD> un-American.  Bv)=

 RH> It's also unhealthy.

What does that have to do with profits and making money???   Bv)=

 ML> I would be happy with that course of action, but not for
 ML> nutritional reasons. Anyhow, I'll see your easier said than
 ML> done and raise with an impossible.

 RH> I'll match with a "who are they (we) trying to kid?" reaction from
 RH> those patrons of such places.

 DD> And the owners who are raking in relatively obscene amounts of money
 DD> on the backs of min-wage workers and customers who don't know better
 DD> or don't care.

 RH> Sigh!

It's been the way of the world since the dawn of money.

 ML> Even nutritional labeling isn't going to do any good -
 ML> you won't scare off the clientele even if you talk about
 ML> 1000 Calories and 1000 mg of Na in every dubiously
 ML> delicious sandwich.

 RH> No, but threaten a heart attack or stroke while in their 30s might
 RH> scare them. Then too, some might not live long enough to reach their
 RH> 30s.

 DD> We're all bullet-proof and are going to live forever, right? Think of
 DD> it as Darwin in action.

 RH> A generation dying out because of what they ate? Maybe not completely
 RH> but they can come pretty close.

Not just ecause of what they ate. Also from a sedentary life-style in front of 
the groove tube sucking at the glass teat and/or playing video games instead 
of getting outside and being active or playing real, physical, traditional 
games.

It's still Darwin in action.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Ragout of Mutton
 Categories: Lamb/mutton, Herbs, Vegetables, Stews
      Yield: 4 servings

MMMMM--------------------------RAGOUT-------------------------------
    1/2 ts Flour
           Salt and pepper
  1 1/2 lb Lamb chump; boned, trimmed,
           - cut into generous pieces *
      1 ts Sugar
      1 c  Water or stock
           Butter for frying
      1    Sprig parsley; chopped

MMMMM-------------------------TURNIPS-------------------------------
      1 lb Young turnips; peeled, in
           - half inch dice
           Butter for frying

  * A cut taken from the lower back

  Season the flour with salt and pepper and place in a
  plastic bag with the pieces of lamb. Holding the bag
  closed, give it a good shake so the meat gets coated with
  the flour.

  Melt the butter in an ovenproof dish with a lid. Add the
  lamb and fry over medium heat, turning the pieces so they
  get evenly browned.

  Pour in the water or stock and stir, making sure any
  sticky bits from the bottom of the pan are brought into
  the sauce. Bring to a boil, add the sugar lump, and simmer
  for 1-2 minutes.

  Put on the lid and bake in a 325øF/163øC oven for about 40
  minutes. Test the meat with a knife to see if is tender.
  If not, give it another 10-15 minutes.

  Taste and add more salt and pepper, if needed. Sprinkle
  generously with chopped parsley.

  About 20 minutes before serving, melt a good lump of
  butter in a large frying pan. Add the diced turnips in a
  single layer and fry them over medium heat, moving and
  turning them about so they brown but do not burn.

  Season with a little salt & pepper and serve with the lamb.

  Mrs Charles Darwin's Recipe Book from by Glitterati Inc.

  Recipe from: http://www.telegraph.co.uk

  Uncle Dirty Dave's Archives

MMMMM

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