Text 2186, 66 rader
Skriven 2006-06-16 14:25:07 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AN APOLOGY 800  60616
=============================
 -=> Quoting Michael Loo to Ruth Hanschka <=-

 RH> Which body parts did you mangle this time?

 ML> Scrapes up and down the right side; couple cracked
 ML> ribs; hematoma on the right temple. Bruised right calf
 ML> and thigh. Slightly twisted right ankle and elbow.
 ML> Right arm quite sore. Can nod my head yes without
 ML> pain, but shaking it no causes great discomfort.
 ML> (The left is rejoicing, as it should.)
 ML> The ER report just says minor head trauma.

 ML> I did play a concert Thursday, to the amazement or
 ML> amusement of all. Luckily my ears and fingering
 ML> hand were relatively untouched.

I'm sure your worst suffering would have been enduring the uncouth
jibes and sarcasms of your fellow musicians.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butte Falls Mussels and Morels
 Categories: Shellfish, Mushrooms, Loo
      Yield: 4 Servings
 
      2 lb Mussels
      6 oz Butter
      4 cl Garlic, chopped fine
      4 tb Chopped parsley (or fresh
           Chervil)
  1 1/2 oz Dried morels soaked in
      1 c  White wine
           Salt and pepper to taste
 
  You will need a piece of mushroom for each shell - about 50 mussels.
  Resist the temptation to add other seasonings. There are two flavors
  starring in this dish: the mussels and the morels. All the sauce
  needs to do is to build a bridge between them, not cover them with a
  blanket.
  
  Steam mussels until just open but short of done (they finish under the
  broiler later.) Melt butter and over a gentle heat saute the garlic
  and parsley. Add the morels and wine. Raise the heat to med and saute
  until done, about 5 min. Remove the morels and reserve. Raise heat to
  med high and reduce the wine without burning the butter. When you
  reach a desired thickness, stop cooking. If you want a glossy sheen,
  thicken with cornstarch. To assemble, remove the mussel meats and
  spread the shells flat. Put the meats into the sauce to coat and
  place each back on one half of the shell. Place one piece of morel on
  the other shell.
  
  Broil the mussel/morels only until the mussels are just done, not an
  instant more. Serve with sauce for dipping.
  
  Chuck Hancock, Boise, Idaho Winner of Third Place in GEM National
  Recipe Contest
  
  From: Michael Loo                     Date: 26 Jul 98
 
MMMMM
 

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