Text 7993, 83 rader
Skriven 2013-12-18 11:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: grain 606
=================
 ML> When we go shopping, we try to adhere to Syms's slogan "an educated
 ML> customer is our best customer" - we should do this also in the
 ML> health care industry as well.
 NB> Indeed.

Accountability and respect is all I require - I'd prefer
competency as well, but there's a large segment of the
market, myself included, that forgives less than perfect
performance when the humanizing touch is there. It has
been noted that the frequency of malpractice actions is
dependent more on the accessibility/inaccessibility of
the physicians than on their proportion of mistakes.

 ML> It's often referred to as "red tabbouleh," as it's red and it's
 ML> sort of taboully. When it's not that great, it can be called
 ML> "metch."
 NB> Something else to watch (out) for...  ;)

Better than when it's terrible, and you can call it yetch.

Speaking of starchy yecchy things, I had a friend who used
to refer to a large serving of couscous as couscouscous and
a small one as just plain cous.

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

      Title: Couscous Carnivale
 Categories: Live!, Pasta, Fruit, Nuts
      Yield: 6 Servings

  1 1/2 c  Couscous
    1/4 ts Salt
    3/4 c  Chicken stock
    3/4 c  Apple juice
      1    Mango, diced small
      1    Granny Smith apple, cored
           And diced small
      1 sm Red pepper, diced small
      1 sm Yellow pepper, diced small
      4    Spring onions, thinly sliced
           Including green tops
    1/2 c  Dried cranberries
    1/2 c  Chopped toasted macadamia
           Nuts
    1/4 c  Chopped flat leaf parsley
           And more for garnish, if
           Desired

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Extra virgin olive oil
    1/2 c  Mango vinegar or mango
           Vinaigrette
      1 tb Honey
           Salt and pepper to taste

  Recipe courtesy of Riki Senn

  Place couscous and salt in a stainless steel or glass mixing bowl.
  Place chicken stock and apple juice in a small saucepan and heat to a
  rolling boil. Alternately, place chicken stock and apple juice in a
  microwave safe container and microwave on high until boiling rapidly.
  Pour boiling liquid over couscous. Cover bowl with plastic wrap and
  let stand 5 min or until all liquid is absorbed. Remove plastic
  wrap and fluff couscous with two forks. Spread couscous on a baking
  sheet and place in refrigerator to cool completely.

  Combine remaining salad ingredients.  Taste and season with salt and
  pepper. When couscous is cold, combine with mixed salad ingredients.
  Add dressing and toss to coat thoroughly.

  Yield:  6 to 8 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9195

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM


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