Text 30447, 114 rader
Skriven 2015-08-31 04:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: stinks to the nose 177
==============================
 ML> As I said, the glycol products, which are unscented, have an
 ML> odor that is quite agreeable to me.
 RH> I'll buy unscented over scented cleaning products any day. Too bad I
 RH> can't get an unscented amonia. (G)

They do have unscented garlic oil and burpless fish oil ... .

Speaking of which, Swisher was fussing about the size of
pills and showed me the biggest one he has to take every
day - by way of comment I pulled it from his hand and
popped it down without water. In the hospital I would
impress the nurses (not in a particularly good way) by
taking my morning pills in a handful, chowing them all
at once without water. Someday that will get the better
of me as my muscle strength and coordination become
suboptimal - they may go down the wrong pipe and choke
me to death. Anyhow, the fish oil didn't cause odors
afterward.

 ML> of the burger), and I asked for chicken-fried steak, which comes
 ML> with country gravy or brown gravy. Turns out brown gravy isn't
 ML> available until dinner, 5:00, with country gravy only until
 ML> 11:30. Apparently, you can't get it at all between 11:30 and 5,
 ML> during which interval maybe the chicken-fried steak machine has
 ML> to take its beauty rest. The country gravy was loaded with sage
 RH> Crazy--makes you wonder how the place keeps going, unless everybody
 RH> else who comes in plays stricktly by the rules.

The food was good, and it was if not the only game in
town the best game in town. I guess if you got shirty with
them they'd throw you out and you'd have to drive a few
miles up to Soldotna and bury your sorrows in Burger King
or someplace similar.

 ML> his). Sad to say, and this is what makes this relevant, there
 ML> was a substantial delayed aftereffect that started about 6 hours
 ML> after the fact and continues until now, 22 hours later, having
 ML> intensified overnight. The current plan is to ask Swisher to
 ML> take me to a store where I can get a can of Febreze, and I will
 ML> then see if the Alaskans have better sense and fewer scents
 ML> than the folks down in the 48.
 RH> Hopefully by now you're doing better. Too cool up there to keep a
 RH> window open?

I can't go opening windows wherever I went. But answer:
Swisher has the heat on in the rest of the house, but I
have the window open in the guest room. It's about 40 out.

 ML> I hate smelly magazines. For a while there was a compromise in
 ML> effect, whereby the samples were scratch-and-sniff. Even so, I
 ML> could smell the odious odorous things.
 RH> Same here, that's why I went for the unscented version.

I do that too - my choice of girlfriends has been largely
informed by smell rather than sight - they had to smell okay
but be free of artificial flavorings. This was not totally
a vanity but had a rational component as well: these
characteristics bespoke attention to personal hygiene (good)
and a don't mess with nature attitude (better).

 ML> 1 Tb best quality sherry vinegar
 RH> Not yet tried this one tho I've seen it/read about it.
 ML> One can generally substitute another fragrant vinegar.
 RH> I've got a good assortment on my pantry shelves; I think about half a
 RH> dozen or so various types.

I thought, wow, until I thought about what I'd have in
mine if I had a pantry these days, and it would have a
good fake Balsamic, white, cider, red wine, rice, and
Chinese black for starters; white wine, malt, good real
Balsamic, and extra-strength white would be the second
line. I never bought infused or flavored vinegars but
would use them if they came my way.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Pasta Bows Special Salad
 Categories: Salads, Pasta, Vegan
      Yield: 2 servings

    225 g  Pasta bows
           -- cooked 'al dente'
      3 md Courgettes; finely diced
      1    Canned pimento
           -- finely chopped
      2 tb Chopped fresh tarragon

----------------------------------DRESSING----------------------------------
      5 tb Olive oil (4-5 Tb.)
      1 tb Raspberry vinegar
      2    Garlic cloves; crushed

  Serves 2-3

  Pasta salads make wonderful meals through all the seasons of the year.
  This one is dressed with a lovely mixture of olive oil, raspberry
  vinegar and garlic, which soaks into the cooled pasta, making it special
  indeed.

  Rinse the cooked, drained pasta bows under running water and shake them
  dry. Mix them with the courgettes, pimento and chopped tarragon.

  Stir the olive oil, raspberry vinegar and garlic together and dress the
  salad with the mixture. Leave to stand for an hr or so for the pasta
  to soak up the dressing.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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