Text 17362, 83 rader
Skriven 1999-09-02 00:19:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: bird nest 707
=====================
 Hi, Barbara,

 > clothing - I recently told Carol I needed shirts for

 BM> Interesting; I've never heard of it.

 > my father's
 > house so I didn't have to go wearing the same three
 > shirts there
 > year round; so she asked, what's your price range, and
 > I said,
 > four bucks or something, so that's where we went. You
 > get really
 > crappy shirts for four bucks, somewhat nicer ones for
 > six or
 > seven. They were leery of selling me the nicest
 > cheapest one I
 > had found, as they pointed out at the register that it
 > was in
 > fact a ladies' one (buttoned up the wrong side or
 > something),

 BM> This is the biggest PITA.  Why they can't have women's shirts overlap
 BM> the same way as men's shirts I'll never understand.  Many shirts could
 BM> be worn by either sex without attracting notice.  OTOH, I have worn
 BM> men's shirts, but perhaps some women's shirts might not fit well on a
 BM> man.

 Some mens shirts might not fit well on well-endowed women,
 either. But some men into body-building might wish they could
 buy womens shirts for the extra room at the chest. The
 buttoning problem, from what I have read, came from
 the men being able and willing to button their own shirts,
 but high class women letting serving maids do their
 buttoning, so the button/holing was reversed to make it
 easier for the maids. Lower class women without maids didn't
 need to be accommodated by the fashion industry, of course,
 they sewed their own rags or dealt with the inconvenient
 buttons on their own. I say YAY for stretch fabrics and the
 eventual demise of buttons!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Coq au vin
 Categories: Chicken, Wine
      Yield: 6 servings

  4 1/2 lb Rooster, serving pieces
     20 sm White onions, peeled
      2 oz Salt bacon in lardons
      3 cl Garlic
    2/3 lb Button mushrooms
  13/16 qt Red wine (burgundy by
           -preference)
     10 t  Cognac
      1    Bouquet garni (thyme,
           -parsley, bay leaf)
      2 t  Flour
      2 T  Oil
      3 T  Butter
           Parsley, chopped
           S&p

  Blanch lardons 1 min in boiling water.

  Saute onions and lardons in oil until golden; remove. In the same pan
  brown the rooster pieces on all sides. Heat the Cognac and flame the
  pan with it. Add the wine, the bouquet garni, the peeled and crushed
  garlics. Season. Bring to the boil over medium heat; lower heat,
  cover, and cook 70 min, stirring from time to time.

  Meanwhile, clean, trim, wipe, and halve the mushrooms. Saute in
  butter for 5 min; then put in with the stew and cook 15 min. Add the
  onions and lardons and cook 10 more min. Take some cooking liquid out
  of the casserole and mix it with the flour. Return this to the stew,
  cooking 15 min longer, stirring continuously. Correct seasoning,
  strew parsley bits over, and serve hot.

MMMMM
 Joan MacDiarmid
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