Text 29450, 71 rader
Skriven 2015-07-26 10:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bikes 16
================
 NB>> that had me on as a passenger... from the beginning, I was always able
 NB>> to just be "part of the bike", so to speak...
 ML> I could do that only if I was really blind: with my
 ML> eyesight, I reacted to things dimly seen, misinterpreted,
 ML> or nonexistent.
 NB> Guess I was just more trusting... figuring that the guy in front would
 NB> see and react properly...  ;)  Especially since they all were quite
 NB> experienced bikers... :)

I have managed to get through life with pathologic myopia
largely because of a quick data processor. The thing about
that is that the processor is of value only if its conclusions
are acted on quickly.

 I'm more likely to over-react to things as a
 NB> passenger in a car...  (G)

You should see me in a car - I wear out my right shoe
pounding on where the brake pedal would be (if it were
on the passenger side) - this after not having driven a
car for forty-seven years (for those who use their left
foot for braking, consider that in my day, the left foot
was used for the clutch pedal, there being scanty
justification for using the gas and the brake at the
same time).

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

      Title: No Burn Bbq Chicken
 Categories: Poultry, Sauces, Bbq
      Yield: 4 Servings

      8    Chicken thighs-boned
    1/8 ts Salt
      1 sm Onion; chopped
    1/8 ts Paprika
      2 cl Garlic; minced
    1/8 ts Parsley
      1    Chicken bouillon cube;
           Crushed
    1/8 ts Red pepper; ground (cayenne)
    1/4 ts Pepper; black
    1/4 ts Sage
           Splash each vinegar and oil

  Skin and bone chicken thighs or use boned, skinless breasts. ( The
  butcher at my deli, does the thighs for me. He says it is easier to
  do if the meat is semi frozen.) Combine all ingredients in shallow
  bowl. Allow to marinate for at least 20 min.

  Gas Grill - Grill over high heat 5 min, turn, reduce heat to
  medium. Baste with leftover marinade. Grill 5 to 10 min more
  depending on thickness of meat.

  Charcoal Grill - Cook over glowing coals for ten min, turning and
  basting with the leftover marinade. Chicken is done when pierced with
  the tip of a knife blade, and the "juice" is clear.  The marinade
  gives it the flavor of a BBQ sauce with no sugary sauce to burn.

  Keep a spray bottle of water nearby in case of a flare up if your
  chicken is fatty. Removing the skin, cuts out the added risk of flare
  ups and the chicken cube gives it richer flavor.

  Uncle Dirty Dave's Kitchen

MMMMM


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