Text 34207, 118 rader
Skriven 2015-12-12 06:35:18 av Dave Drum (1:261/38.0)
  Kommentar till text 34192 av Nancy Backus (1:123/140)
Ärende: scan
============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> The instructions say do the gusher inducer until everything runs
 DD> clear. I might try the sports drink with the blue Powerade. I shall
 DD> have to refer to the *very specific* directions as to whether it
 DD> should be the "Zero" version or the fully sugared one.

 NB> I'd have to avoid the zero version since I have issues with artificial
 NB> sweeteners...

Unlucky you. If I had that sort of issues it would curtail severely my beverage
selection overall.

 DD> Currently I am waiting to get notification from Walgreen's that the
 DD> big box is ready for pick-up. I checked yesterday and the pharmacy
 DD> told me they'd heard nothing from the GI department at SIU Medical.
 DD> But, the guy I spoke to asked if he could use my "Night of a Thousand
 DD> Waterfalls" analogy.   Bv)=

 NB> Nicely graphic... and euphemistic at the same time...  ;)  Did you
 NB> check with the GI office to make sure they hadn't forgotten to send the
 NB> script...?

Mattra fact, I did. After the usual reminder call in which the wrangler told me
that she'd "Get 'er done" and nothing happened - I called them yesterday
morning and built a fire under someone. When I got home last evening there was
an email from Walgreen's telling me the 'scrip is ready for pickup.

 DD> Can't do this until after the procedure .........

 DD> Title: Favorite Holiday Fruitcake

 NB> No, I guess not... wouldn't want to waste it, either...  :)

Fruitcake has become a staple joke over the years - something I don't
understand. I quite like it most days.

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

      Title: Non-Traditional Fruitcake (Boat Anchor)
 Categories: Cakes, Fruits, Nuts, Citrus, Booze
      Yield: 1 Cake

           Unsalted butter; softened
           - to grease pan
    3/4 c  Currants
    1/2 c  Pitted dates; chopped
    1/2 c  Dried apricots; chopped
    1/4 c  Dried sour cherries; chopped
    1/3 c  Brandy
      1 c  + 2 tb all-purpose flour
    2/3 c  Ground almonds
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Kosher or sea salt
      8 tb Unsalted butter; softened
    2/3 c  Brown sugar
      1 ts Grated orange zest
      1 ts Grated lemon zest
      2 lg Eggs; room temp

  It seems that the word fruitcake can no longer be spoken
  in polite society. You wouldn't dare serve it. Referred to
  as a "doorstop" or a "boat anchor," fruitcake has become
  the object of jokes on late-night television, where chain
  saws and welding torches are suggested as successful
  cutting tools.

  A modern twist on the traditional holiday confection, this
  recipe uses a mixture of dried fruits instead of the
  standard candied and glac+¬ed fruits. Not only are dried
  fruits more readily available at your local market, but
  they also have a deeper and more natural flavor (not as
  sweet). Ground almonds help keep the cake moist during the
  long baking time, so you don't have to keep soaking it
  afterwards.

  Place oven rack in middle position and heat oven to
  300+.F/150+.C.

  Grease bottom and sides of a 6" round cake pan with
  butter, line with parchment (a 6" round on the bottom,
  plus a collar at least 4 inches high to cover the sides),
  and set aside.

  In a medium-size bowl, combine currants, dates, apricots,
  and cherries. In a small saucepan, warm brandy gently over
  low heat. Add to fruit mixture and stir to coat. Let mix
  cool slightly, about 10 or 15 minutes.

  In a clean medium-size bowl, whisk together flour,
  almonds, baking powder, baking soda, and salt, and set
  aside. In the large bowl of a standing or electric mixer,
  beat butter, brown sugar, and citrus zests on medium-high
  speed until light and fluffy, about 2 minutes. Add eggs
  one at a time, beating well after each addition and
  scraping down the sides of the bowl at least once. Reduce
  speed to low, and add flour mixture in three parts, mixing
  until just incorporated.

  Fold in fruit mixture by hand, and scrape batter into the
  prepared cake pan. Bake 1-1/2 to 2 hours, or until a
  skewer inserted into the center of the cake comes out
  clean.

  Cool on wire rack until room temperature, about 3 hours,
  and serve.

  FROM: http://www.yankeemagazine.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... Comes with all you see here. Batteries not included.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)