Text 35057, 111 rader
Skriven 2016-01-12 15:17:22 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35013 av MICHAEL LOO (1:123/140)
Ärende: wanderings 795
======================
Hi Michael,

 ML> >  ML> I've been taking some. Going to resolve to dodge them from
 ML> >  ML> now on in.
 ML> > This year seems to have started better for you than last year. Are
 ML> you > still having fall out from that?

 ML> Depends. The last weirdness started a couple months
 ML> early, so I was almost human again come January.

Hopefully you're totally human by now. (G)


 ML> Usually I get health crises after forays into the
 ML> tropics, which for me means mid-January in Asia or
 ML> at least hot weather. Lately I've been trying to

I used to get bronchitis, regular as clockwork, the latter part of
January. Now it's more unpredictable when it hits but it used to be, I
could call & leave a message for the doctor, he'd call me back to verify
and leave a perscription for antibiotics at the front desk of the
clinic.

 ML> balance that all with a side trip to cooler climates
 ML> - Nepal and Korea for example; this year my
 ML> destination is a tea plantation in Pahang, near
 ML> Perak, Malaysia, where the average year-round high
 ML> is 70 +- 2 and the low is 59 +- 2.

Sounds like Oahu in the winter. (G) If it was below 70, the natives
bundled up.

 ML> I ought to learn and not go to Singapore and Malaysia
 ML> that often, but I really do like it there.

What's the big draw there, other than Asian foods in their local
setting?

 ML> >  ML> For me, dark meat doesn't need saucing at all.
 ML> > Not all white meat needs saucing either but most places seem to
 ML> think it > does.

 ML> The other day my friend Steven In Newton made me -
 ML> of all things - a steamed chicken breast. It was
 ML> actually okay, as it was very lightly brined before
 ML> cooking and then steamed until the middle of the
 ML> middle was just slightly pink. His wife told him
 ML> that it wasn't done, but before he had a chance to

Sounds like it was done to perfection, any more and it would be dry.


 ML> put it back on, I rescued it, saying it was perfect.
 ML> Of course she's the person who will take a rotisserie
 ML> chicken from the store and bake it an additional half
 ML> hour.

GAG!

 ML> > I know, we've done gluten free cooking for those that need it. Right
 ML> now > the only caveat we have to watch in cooking for others is dairy.
 ML> Makes > things a bit easier, only having that to watch out for.

 ML> For me gluten-free is pretty easy, as I seldom bake
 ML> and tend not to eat pasta (though I will binge out
 ML> on the stuff now and then).

Cooking for groups means we do something with pasta every so often. It's
in various forms--this past Sunday's meal was turkey bits and pieces,
peas, green beans, chopped mushrooms and spiral pasta in a white sauce
made with stock instead of milk. Next month it might be chicken
caccitori with spaghetti, haven't made up our minds on that. We could
also do kalua pork with rice, not pasta but still a starch.


 ML> >  ML>       Title: Cream Of Asparagus
 ML> > I had some good cream of asparagus, made with the white asparagus,
 ML> when > we were in Germany. Wouldn't mind going back for asparagus time
 ML> there, > if we could.

 ML> I've been there a few times in asparagus season and
 ML> occasionally dined very nicely off the Spargelkarte.
 ML> I had an excellent asparagus salad with shrimp at
 ML> a Courtyard Marriott that had advertised itself as

I think the best dish I had was some marinaded asparagus. That was in a
little restaurant in Hoercst, (outside of Frankfurt), where Steve's
battalion was headquartered. It was a very light, lemony (but not
strong) flavor, just enough to balance the light blanching of the
asparagus. Shrimp would have gone well with it.


 ML> being close to the Frankfurt airport and offered a
 ML> free shuttle to and from. The food was great, the
 ML> transportation nonexistent, the opposite of what I'd
 ML> have expected. I suspect that the shuttle had come
 ML> and seeing that the clients were a Chinese guy and a
 ML> black woman driven right on.

Could be, you didn't match what they were expecting. Their loss.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... History repeats itself because nobody listens ...

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 * Origin: Sew! That's My Point (1:396/45.28)