Text 6015, 64 rader
Skriven 2013-10-22 19:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: grace/gras 355
======================
 ML> the travails attributable to the cancer seem to
 ML> be a distraction from his mental issues
 JW> I have read of such things. It has been said the the incidence of
 JW> observed neurotic behavior decreased dramatically (at home, not in
 JW> the theatres of war) with the onset of WWII.

Makes sense, doesn't it. One's brain starts to deal with
the real problems at hand instead of making some up.

 ML> Twin Otter so beloved of Glen Jamieson
 JW> The Twin Otter was critical to opening up the NWT in the 1930s and
 JW> they are still important to us.

And they're that much more expensive than those J-31s.

 ML> Limburger, I've never been that fond of.
 JW> I'm not surprised. I hasn't had any since I first moved north (1979)
 JW> and it wasn't as pungent as memory suggested (perhaps it was too
 JW> young and green) but still tasty.

H'm - I'd think a little age would be helpful, though
where you'd keep the stuff during the waiting period I
wouldn't care to suggest.
 
 ML> at my friend Rosemary's, where the audience is usually amenable
 ML> to anything I produce
 JW> At Roslind's insistence, Thanksgiving, Christmas and Easter dinners
 JW> must be traditional with only minor variations to the theme. But for
 JW> the rest of the year I can do as I please. They are also the three
 JW> days of the year when she does the bulk of the cooking and I become
 JW> the assistant.

Okay, enjoy that. My rule for me is turkey something (could
be cutlets even) at Thanksgiving, something festive, who knows
what, at other holidays. Depends too on the number of guests:
oddly, the more the guests, the fancier the meal - also the
less satisfactory, I think.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pepper Tokany
 Categories: Main dish, Beef, Casseroles, Hungarian
      Yield: 6 servings

      1 kg Beef
    125 g  Lard
    330 g  Onions
    600 ml Tomato puree -=OR=-
           Fresh tomatoes
    250 ml White wine
           Salt
           Pepper

  Chop the onions fine and fry them a golden-brown. Add the tomatoes -or
  tomato puree- and the meat, cut into longish pieces. Season with salt
  and pepper. Pour in the white wine, and stew slowly.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4
MMMMM
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