Text 5747, 146 rader
Skriven 2013-10-12 07:51:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Variations
==================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> I'll use various regionalisms from the different places we've lived.
 RH> Sometimes I'll have to stop and think about what I said, then clarify
 RH> for the one I'm taking to. For instance, if I said "chicken skin", I'm
 RH> not neccessarily talking something you eat. In HI it means "goose
 RH> bumps". (G)

 DD> And around here (where I have never heard "chicken skin" when it was
 DD> not referring to gribenes) we call it "goose flesh"  Bv)=

 RH> My parents always called it "goose pimples"--they were raised in
 RH> western NY and central NJ.

Someone, several years ago, published a "learned thesis" on regionalisms and
their origins. Probably was a doctoral thesis or the result of a Senator Ted
Stevens style "bridge to nowhere" grant.

 RH> We had ours on as we were driving back to Fort Hood from NY in 1986.
 RH> We'd picked up a car from my parents and gotten the brand new NY tags
 RH> with the statue of liberty on them so heard some truckers chattering
 RH> about them when we were in the Dallas area. I think it was the first
 RH> time they'd seen the new NY plate.

 DD> I've not noticed the statue of Liberty on the NY plates. But, the

 RH> It's not on the plates any more--was, starting in 1986 but came off a
 RH> few years ago.

That would explain why I've not noticed them lately.  Bv)= In '86 I was driving
a semi - but, I was more interested in where the little buddies (4-wheelers)
were going (in relation to my truck) than where they came from.   Bv)=
 
 DD> Federal Safety Yellow with the black numbers sure does make them
 DD> recognisable. As are Pennsylvania's plates with the dark blue stripe
 DD> on top and the bright yellow strip on the bottom.

 RH> And HI's rainbow.

The ones I have seen (not many on the mainland) generally have the rainbow
faded pretty badly. North Carolina's "First In Flight" plates are much more
recognisable from a distance and AFAIAC more attractive  and colourful as well.

 RH> I've heard of Pike Place, wouldn't mind visiting it some time if we
 RH> ever get to that part of the country. Hap should be rejoining the echo
 RH> soon; the Ms didn't make the play offs.

 DD> Be prepared to spend some time. I only bought a few things (Mick's
 DD> Peppourri Jelly - from Mick his own self) and some apples from Mr. Ito
 DD> who grew them. And a book or two from the guy with the used book store
 DD> on the second or third level down - where I spent a couple hours
 DD> discussing Science Fiction with the owner - until it was time to meet
 DD> everyone else for the ride back to Hap's. I even spent a couple of
 DD> minutes watching the guys at the fish place toss big fish back and
 DD> forth.

 RH> Fish tossing would be fun to see. Just walking thru, smelling the
 RH> various aromas, sampling small bites of things, etc would be a treat.

Like I said, bring your walking shoes. Then, when you are done with the actual
Pike Place building, go out the front door into the square/courtyard and
explore the myriad specialty shops ... which are no doubt changed from my last
visit over ten years ago. I scored some really dynamite spices from a small
store-front vendor there and was tempted by some dishes in another - but
remembered that they would be awf'ly hard to get into a carry-on for the return
to Spring-A-Leak.
 

 RH> ... If your mind goes blank, remember to turn off the sound.

Too bad that politicians don't remember that caution.

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

      Title: Politically Correct: Gingerbread People
 Categories: Cookies, Desserts, Snacks
      Yield: 42 servings

      3 c  Flour
    1/2 ts Sea salt
      1 tb Baking soda
    3/4 c  Butter
      1 c  Brown sugar
    1/2 c  Molasses; NOT blackstrap
      1 lg Egg
      1 tb Fine grated fresh ginger
      1 tb Ground ginger
    1/2 ts Ground allspice
  1 1/2 ts Ground cinnamon
    1/2 ts Ground black pepper
    1/2 ts Ground cloves
    1/4 ts Ground cardamom

MMMMM---------------------ICING & ASSEMBLY--------------------------
      2    Egg whites
      2 ts Lemon juice
      2 c  Powdered sugar; sifted
           Dragees or other decorations
           - as desired

  In a large bowl, mix the flour, salt and baking soda.

  In the bowl of a standing mixer, or in a large bowl using
  a hand mixer, cream the butter and sugar, 2 to 3 minutes.
  Mix in the molasses until incorporated, then the egg. Mix
  in the grated and ground ginger, allspice, cinnamon,
  pepper, cloves and cardamom until combined. Wrap the dough
  in plastic and chill for at least two hours -- and up to
  one week.

  Heat the oven to 375øF/190øC. Take half of the dough and
  roll out on a floured work surface to slightly less than
  one-fourth inch. Using cookie cutters in the desired
  shape, cut out the dough and place the shapes on a cookie
  tray lined with parchment, about 1 inch apart. Bake about
  10 minutes, or until the edges of the cookies begin to
  color slightly. Do not over-bake. Cool cookies thoroughly
  on racks before frosting.

  ROYAL ICING AND ASSEMBLY: Place the egg whites and lemon
  juice in the bowl of a standing mixer (or in a mixing
  bowl, if using a hand mixer) and mix until combined.

  Gradually add in the sugar, mixing until well combined.
  Pipe onto cookies with a piping bag (remember to cover the
  unused portion of the icing with plastic wrap to prevent
  drying out). Garnish the cookies as desired with
  decorations, then dry at room temperature until the icing
  is hardened.

  Store in airtight containers for up to 3 weeks at room
  temperature.

  Servings: 3 1/2 dozen

  From: Amy Scattergood.

  From: http://www.latimes.com

  Uncle Dirty Dave's Archives

MMMMM

... Good taste is the worst vice ever invented. - Edith Sitwell
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