Text 9433, 99 rader
Skriven 2014-02-02 06:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: down 132
================
 ML> out to be about 0.5 mg, 1/6 of a pill, and even then the
 ML> effects were not all good.
 RH> Wierd dreams and all that? Thanks, but I get them without that
 RH> particular pill.

Weird dreams bordering on visions and a malaise that disorients
for a long time. I was not wholly kidding when I hypothesized
that the stuff is an off-ramp into alternate realities.

Think of the feeling you have after a too-long nap, only worse.

 RH> Very much so. In some ways, the best shift because you can do normal
 RH> things like banking (in person, not on internet), doctor'a
 RH> appointments, things like that & then go to work. Get off at a
 RH> relatively decent time and get a good night's sleep. You can even take
 RH> advantage of lunchtime specials without the worry of getting back to
 RH> work in an hour. (G) 

One can make advantages of most situations, but not, that I
can see, the constant unsteadying changes of shift, which
would do to me what melatonin does, perhaps even more so.
 
 ML> You eat a peck of dirt in your lifetime ... and probably
 ML> half a peck of bugs.
 RH> OK, I'll amend it to "not wanting to knowingly" eat bugs.

Bug, asparagus and spinach salad
cat: Australia, shellfish, starter
servings: 4

16 (about 2 kg) cooked Balmain bugs
2 bn fresh asparagus, ends trimmed, halved
100 g baby spinach leaves, trimmed
h - creamy lime dressing
1 egg yolk
2 ts English mustard
1 lime, rind finely grated, juiced
185 ml (3/4 c) light olive oil
2 Tb chopped fresh chives
1 Tb water
Salt & ground black pepper, to taste
h - pita crisps
2 pieces pita bread (Oasis brand)
60 ml (1/4 c) light olive oil
2 garlic cloves, crushed
Salt & ground black pepper

Preheat oven to 230C/450F. Line 2 baking trays
with non-stick baking paper.

To prepare the bugs: use a sharp knife to cut
off the heads as close to the bodies as possible.
Discard the heads. Use kitchen scissors to cut
down the centre of the body shell. Carefully prise
open the shell and ease the meat out in one piece.
Remove vein from top of flesh either by cutting
down centre of the body or pinching vein out from
one end and pulling out gently. Cut each piece of
bug in half lengthways. Set the bug meat aside.

To make the creamy lime dressing: place the egg
yolk, mustard, 1 ts lime rind and 2 Tb lime juice
in the bowl of a food processor or a blender.
Process until just combined. With the motor
running, gradually add the olive oil in a thin,
steady stream until the dressing is thick and
creamy. Add the chives, water, salt and pepper
and stir to combine. Cover and set aside.

Blanch the asparagus by plunging the spears into
a saucepan of boiling water for 1-2 min or until
bright green and tender crisp. Drain and refresh
under cold running water. Drain.

To make the pita crisps: use a sharp knife to
split the pita breads to make 4 separate rounds.
Combine the olive oil and garlic and brush over
the inside surface of each round. Sprinkle with
salt and pepper. Cut each round into 8 wedges.
Place the wedges onto the baking trays and bake
in preheated oven for 6 min or until crisp and
golden. Remove from the oven and cool the pita
crisps on the trays.

To serve, place the bug meat, asparagus and
spinach leaves into a bowl and toss lightly to
combine. Divide the salad among serving plates
and liberally spoon over the dressing. Serve
with the pita crisps.

Bettina Jenkins, taste.com.au

 RH> Are you back in the states now?

Yep. Montreal and then Vegas to have new year's with my
friend Alex (Lilli couldn't stay, and it's just as well
as we ate some mighty interesting stuff).
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)