Text 34029, 96 rader
Skriven 2015-12-06 08:42:05 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Careering
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > Free rein - whatever shiny bit attracted my interest or my ire.

 > their obscene (92% admin and overhead) practices with donations.

 ML> I've seen a few other citations that are not substantially
 ML> more favorable to the United Way (or United Fund, or United
 ML> Givers' Fund, as was). I was most disappointed, as most of
 ML> my charitable donations up to then had been to it. Since
 ML> then I've looked at Charity Navigator or the like before
 ML> I leapt.

Even when I was a fuzzy cheeked lad of 18 and in the service - I refused to 
donate to the (then) "Community Chest". I did, in lieu of giving them $$$ (and 
in support of keeping the powers that were happy) give my donation to the 
Florence Crittenden Home for Unwed Mothers. The Crittenden bunch were not 
affiliated with the C.C. in any way that I could determine.

 > And then I took off after a political candidate of Italian heritage ---

 ML> And you did not end up with either a Pulitzer or concrete
 ML> overshoes. Lucky boy.

But, the Italian dude wound up on extended probation for misfeasance with the 
public's money and a general laxness in following the law.

 >  ML> The way I see it, that's too strenuous for someone
 >  ML> of three score and ten.

 > You're prolly right.

 ML> People started leaning on me to try such a quarter century
 ML> ago, but even at the young age of not quite two score I
 ML> would not have been up to the task, businesswise, unless
 ML> a perforated septum would have been in my immediate future.

Blow, what blow?

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

      Title: Poulet Basquaise 
 Categories: Poultry, Wine, Vegetables, Herbs, Rice
      Yield: 4servings

      4 lb Chicken; in 8 pieces
           Salt & pepper
           Cayenne
           +=OR=+
           Piment dâ€ÖEspelètte
      2 tb Olive oil
      1 tb Butter
      2 lg Red bell peppers; in fine
           - julienne
      2 lg Bell peppers; in fine
           - julienne
      1 lg Onion; thin sliced
     16 oz Canned Italian plum tomatoes
    1/2 c  White wine
    1/2 c  Water
    1/2    Cube chicken bouillon or 
           +=OR=+
    1/2 c  Light chicken stock or broth
      3    Sprigs flat parsley; fine
           - chopped
           Rice pilaf

  Season the chicken all over with salt, pepper, and
  cayenne. Heat the large pot over medium-high heat and add
  the oil. When the oil is hot, add the butter. When the
  butter has foamed and subsided, add the chicken, skin side
  down, and brown on that side only. Remove the chicken and
  set aside on the plate. Add the peppers and onion to the
  pot and reduce the heat to medium low. Cook for about 10
  minutes, then add the tomatoes and cook until the liquid
  is reduced by half. Stir in the wine, scraping, scraping,
  as always, to get the good stuff up. Cook until the wine
  is reduced by half, then add the water and the bouillon.
  Return the chicken to the pot, making sure to add all the
  juice on the plate. Cover the pot and cook on low heat for
  about 25 minutes. Remove the chicken to the platter. Crank
  up the heat to high and reduce the sauce for 5 minutes.
  Season with salt and pepper and add the parsley. Pour the
  sauce over the chicken and serve with rice pilaf.
 
  Recipe courtesy: Anthony Bourdain

  RECIPE FROM: http://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM

... We can lick gravity, but sometimes the paperwork is overwhelming-Von Braun
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)