Text 6310, 79 rader
Skriven 2013-11-02 19:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: wondering/wandering 402
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 ML> If one approaches marriage without emotional or ethical
 ML> attachment, it could be that easy. Kids, that complicates
 ML> things.
 RH> Hard to go inot anything like that without any sort of emotional
 RH> attachment tho. Also, depending on your upbringing, ethical
 RH> attachments, especially if kids are involved.

I've spent much of my life among people who would claim or at
least aspire to avoid those attachments. It's not necessarily
so, in real life, but I can imagine societies where such issues
were largely absent. The communes of the '60s and '70s aspired,
but then there was the ego issue, with scents of dominance and
submission and alpha beta nonsense. What I've heard about the
Israeli kibbutzes, there was considerable success, but couples
who started out no strings attached often ended up monogamous
and committed.
 
 ML> Happened to me. My form came back with a big X through it,
 ML> but I still got to cut the line, and the "questioning"
 ML> took about thirty seconds; during the whole procedure the
 ML> regular line (hundreds of people) had barely moved.
 RH> Sounds like it worked well then. Hopefully this will be your first and
 RH> last test of the system.

I'm going to "test" the system twice in the next couple months;
I anticipate both myself and the system as passing.

The PreCheck system did flunk me, as I knew it would - but the
weird thing is that it gave me two boarding passes at the same
time - one flunking, one passing. I think they're using me to
test the system as the new open-to-the-public version is being
rolled out.

 RH> This was on the menu board at my mom's facility one day but listed as
 RH> "Sheperd's Pie".

I've also seen "shepard's" or even as below.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Shepards Pie
 Categories: Ethnic, Beef, Veal, Pork/ham
      Yield: 4 servings

      1 lb Cold, leftover roast, lamb,       1/2 oz Flour
           Beef, veal, pork orn              1/4 pt Meat stock or milk
           Combination of these meats               Salt and pepper to taste
  1 1/2 lb Potatoes                                 Milk
  1 1/2 oz 1 1/2 T butter or margarine

  Mince the cold meat, removing all fat, skin and gristle first. Cook
  potatoes, peeled and cut in halves, until soft enough for mashing.

  Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four.
  To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and
  fairly thick and just to the point of boiling, stir in the minced meat.
  Stir over a low heat for 3 minutes, seaoning with the salt and pepper to
  taste. Pour into a flat oven proof dish and refrigerate.

  Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or
  margarine, and a little milk and whick with a fork until smooth. Set aside
  until the minced meat is cool enough to have solidified and formed a solid
  surface. If you add the potatoes to hot mince, it will sink into it.

  When cool, spread the potatoes about an inch thick all over the dish,
  working lightly with a fork. Dot with pieces of butter or cover with grated
  cheese, if liked. Bkae in a 400 degree oven for 30 minutes.

  This dish may be prepared in the morning and left for cooking in the
  evening wothout harm. Cabbage is the best vegetable to accompany this dish.

  Source unknown

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