Text 6150, 66 rader
Skriven 2013-10-27 10:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travelling troubles 378
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 ML> I guess I told the story of how my friend Link is allergic to
 ML> clams but saw the pleasure with which I was eating stuffies,
 ML> so she decided to risk it and have one and was fine, so she
 ML> decided to risk it and have another and was decidedly rising
 ML> and falling though not necessarily with the tide.
 NB> Yes, I remember that.  One just does have to be more careful with
 NB> allergies, and not be stupid about them

My face is puffing up, and the other Eustachian tube is itching.
I wonder what I've been exposing myself to, though the proximate
cause probably isn't the food (which I've been doing bad things
with).

 ML> What with her self-inflicted nausea and Lilli's generally fragile
 ML> intestinal condition, I have my assignments cut out for me.
 ML> Luckily Rosemary and Annie have relatively iron constitutions.
 NB> Or you'd be constantly busy and/or wary...  ;)   

New York is a great place to go with Lilli, as there are
rest rooms every block, and she's been refused only once,
at the Lego store in Rock Center, and to be fair to them
they pointed her to the nearest public facilities, which
were a 3-minute walk away.


Single Malt Whisky, Crystallized Ginger and Pecan Ice Cream
cat: Halloween treat, dessert, adult
serves: 4

8 Tb butter
1 c chopped pecans
1 pn salt
2 lg eggs
3/4 c sugar
2 c heavy cream
1 c milk
1 c chopped crystallized ginger
2 Tb single malt whisky

Have ready an ice cream maker with a frozen bowl, or whatever
equipment will be needed for freezing the ice cream.

In a small heavy skillet or saucepan over very low heat, melt
butter and add pecans and salt. Saute pecans until they begin to
darken, about 5 min. Using a slotted spoon, transfer them to a
plate. Reserve butter.

3. In a large mixing bowl, whisk eggs for 1 min. Gradually add
sugar, and whisk until well blended, about 2 min. Add cream and
milk, and blend well. Add melted butter, and whisk until smooth
and thoroughly blended.

Pour mixture into ice cream maker, and freeze according to
manufacturer's instructions. When the ice cream is stiff and
just a few minutes from finished, add the pecans and chopped
ginger while the drum is still turning. When really stiff and
frozen, add whisky, and blend until whisky is incorporated.
The ice cream will soften slightly with the addition of the
whisky. Transfer to an airtight container, and store in the
freezer until serving.

Deirdre Livingstone, New York Times 5/6/98

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