Text 32447, 88 rader
Skriven 2015-10-28 06:37:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: travel(l)ing 393
============================
>  > Or try to keep up a more frenetic pace...?  ;)
>  ML> Well, I don't think it was that frenetic, but then I
>  ML> wouldn't, would I.
> Probably not... And I'm sure it's a matter of degree, and what one might
> or not be used to...  :)

We'll listen for a second opinion [g]. Actually, I'm a 
literalist when I feel like, and if someone says "I'd
like to see as many historic buildings as possible," hah,
s/he doesn't know what s/he's gotten into. After twenty
or so they start to look the same.

>  ML> I've always been pretty upfront about my preferences.
> Yup, and yup...  and ditto... ;)

Someday they'll quit working in some spectacular situation,
and there will be headlines about it. Not just a news of the
odd sidebar about people obeying their database and falling
off a cliff or something, but a major disaster. Did you know,
by the way, that airline cockpits are relying more and more
on GPS navigation? One hopes there are backup systems, such
as pilots actually using their eyes, but someday something
is going to happen.

>  >  ML> worth the trouble. Sad - where will I find another bag with
>  >  ML> orange wheels?
>  > Can you remove the wheels from the old bag and put them on a new one...?
>  > Or would that be just as much of a hassle as fixing the handle on the
>  > old one...  ;)
>  ML> The latter. Anyhow, the axles of the wheels are built in
>  ML> to the bag itself; the wheels were not just stuck on.
> Sigh.  ....  I know... You could paint the wheels on the new one... (G)

Or quiet wheels - the other thing was incredibly silent - I guess
they were made with a plastic or rubber that was both soft and 
very durable. As it was incredibly superior to anything else I'd
ever encountered for the purpose, of course they quit making it.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Lagos/kounelli Fournou (Baked Hare or Rabbit)
 Categories: Meats, Greek
      Yield: 4 servings

           Karen Mintzias                      6    Peppercorns; bruised
      1    Rabbit or hare                      2 c  Dry red wine
           -- cleaned and skinned            1/2 c  Vinegar
      2    Celery stalks, with leaves,       1/4 c  Butter or margarine
           -- chopped                               Salt
      2 md Onions; chopped                          Freshly ground pepper
      1    Carrot; sliced                      4    Fresh tomatoes; chopped
-OR-
    1/2 c  Chopped fresh parsley               8 oz -Tomato sauce
      1    Bay leaf; crumbled                  3    Allspice berries
      2    Sprigs fresh rosemary

  After washing the rabbit or hare thoroughly and cutting into serving
  pieces, place in a large glass or earthenware bowl.  Make a marinade by
  combining the celery, onions, carrots, herbs, peppercorns, wine, and
  vinegar and pouring over the meat.  Cover and refrigerate for a day or
two,
  turning the pieces over occasionally.

  On serving day, drain, reserving the marinade, and wipe dry.  Transfer
the
  marinade to a casserole and simmer for 15 minutes.  While the marinade is
  cooking, heat the butter in a large frying pan, and when very hot sear
the
  meat over high heat until it is reddened in color without browning.
Remove
  from the heat, and with a spatula lift the rabbit or hare pieces into the
  simmering marinade, then pour in the remaining butter.  Taste for
  seasoning, then add the salt and pepper, tomatoes, and allspice.  Weight
  the meat with a small plate to keep it under the sauce, then bake it in a
  very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and
the
  sauce thickened.

  Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books,
New
  York ISBN:0-517-27888-X

  Typed for you by Karen Mintzias

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