Text 32424, 133 rader
Skriven 2015-10-27 12:54:58 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: traveling 388
=========================
>  ML> Lilli tends to drive fast, which is a danger as she's an old
>  ML> lady with a Beemer. She used to be a young lady with a Beemer,
>  ML> and old habits die hard - I hope old ladies do likewise.
> Indeed.  :)

I do recall the day when I suddenly found us on the wrong side
of the highway with her fast asleep - luckily it was in Alaska,
where the other folks take that kind of thing in stride, and
there aren't that many of them anyway. The correction was easy
and harmless, but it adds to my treasure chest of sticky
situations that I've gotten out of and that makes me think
that maybe I'm riding the probability wave and there are
innumerable mes that fell by the wayside as it were.

> Ah...  Perhaps they were figuring that the less seen the better...? 

Nobody told me to take off my glasses altogether, so the
anticipated travails must not have been all that harsh.

> Nah... I'm sure it was just in deference to your superb navigational
> skills... ;)  I take it that Ian is an intrepid driver, then....?

He's fallen himself into the company that uses the GPS even
when he's going between home and the market. So my navigation
skills have become irrelevant. As far as intrepid goes, that
might be a word for it.

P.S. As with others I know, the GPS is used to gauge traffic,
find speed traps, and so on more than navigation per se.

>  ML> Michelin star places sometimes charge four digits and up
>  ML> (in US dollars) - luckily I'm just transiting.
> Indeed!  I must say, I have a hard time wrapping my head about that sort
> of price...  ;)

I took Lilli to a two-star place once, because it was
convenient to our hotel and it was crummy outside, and
kaboom, there went $200 each ... for lunch. On the other
hand the food was great, the setting beautiful, and the
service like butter - it made Lilli feel like the aging
movie star that many people seem to think she is and me
like some great mogul such that other people (wrongly)
seem to think me to be.

> UDD also answered my question... as I told him, that sounds like a fish
> I could well enjoy... sounds a bit like turbot, which probably is my
> favorite fish, certainly my favorite white fish...  :)

It's not quite so delicate as turbot, as it's not a lazy
flat thing that eats shellfish for a living.

>  ML> Then why'd he put the stuff on the bottom? Anyhow, I thought 
>  ML> it was more like painting a violin with rainbows or something.
> You'd get to it last...?  ;)   I get your point, distracting and
> unnecessary... but one could imagine someone thinking it might be a fun
> thing to do... not a very intelligent person, mind you... but there
> isn't much that isn't totally unconceivable any more... (G)

Well, this guy was Michelin-starred. I now think it might
have been put on the bottom mostly for the aroma  - you
hear stories about Heston Blumenthal's and Wiley Dufresne's
minions cavorting through their dining rooms squrting special
scents in the air depending on what one's eating.

>  > Had you harvested mushrooms earlier in your stay...?   
>  ML> Yep, and before that we went looking at mushrooms without an
>  ML> eye to picking (sensible, as we were in a park, and many of
>  ML> the ones out were Amanitas).
> Better not to pick in the park, then... ;)  The ones that you did pick,

Better to know what was what. There were a few edibles that I
saw there as well. It was a sort of melting pot of mushrooms
a la New York.

> were they in Ian's garden..?

They were on the twisty one-lane road that Ian tends to roar down 
at top speed on the way to and from Brive (the nearest big city), 
and how he and Jacquie could ever have spotted them at the rate 
he goes, I have no idea. They were on a wooded bank beside the
road; the chanterelles/girolles were by the road half a mile
down in an area that received its moisture from drainage off a
cow pasture. I did not attempt to eat these latter raw (though
there was no particular health reason not to).
MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Tiramisu
 Categories: Desserts, Italian
   Servings: 8

      1 lb Mascarpone cheese
    1/4 c  Granulated sugar
      3 cl Rum
     31    Biscotti all'uovo *
      1 c  Freshly brewed espresso

MMMMM----------------------------ZABAGLIONE---------------------------------
      4    Egg yolks
    1/4 c  Superfine sugar
    3/8 c  Marsala

MMMMM----------------------------TO FINISH---------------------------------
      2 tb Unsweetened cocoa powder
           Strawberries for garnish

  *Note: If biscotti all'uovo are unattainable, champagne biscuits may be
  substituted. In a food processor, blend the mascarpone (or substitute 1/2
  ricotta cheese and 1/2 cream cheese), the granulated sugar and the rum
  until smooth. On a serving plate, arrange 7 biscuits, flat side up, side
by
  side.  Moisten lightly with 1/3 cup of the espresso.  Spread one-third of
  the cheese mixture over the biscuits. Repeat 2 more times, finishing with
  the cheese.  Halve the 10 remaining biscuits crosswise and make a fence
  arond the layered cheese.  Pour the Zabaglione (see recipe directions
  below) over the top layer of the dessert.  Sprinkle the cocoa over the
top.
  Decorate with strawberries. Zabaglione: Whisk the yolks and the superfine
  sugar together in the top of a double boiler until pale yellow and
fluffy.
  Place over hot but not boiling water. Beat, adding the Marsala 1
tablespoon
  at a time, until the mixture is hot and thickened to the consistency of a
  light, fluffy batter. Immediately remove from the heat and beat for 3
  minutes longer.  Pour over the Tira Mi Su or serve as is, spooned atop
  fresh berries.

  Recipe by Margaret Romagnoli in "Great Desserts", American Express
  Publishing Corporation, New York. Typed for you by Karen Mintzias

MMMMM

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