Text 327, 54 rader
Skriven 2006-04-14 11:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle repost 524
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 RH> I wasn't aware of library paste having a flavor, having not tried
 RH> eating it.

Some of us have tried eating, or at least tasting, things
that were probably not intended to be put in the mouth.
Not that I'd recommend some of these behaviors to the
general public: "These stunts are being performed by
trained professionals. DO NOT try them at home."

 ML> Many years ago I stayed with my sister and brother-in-law at a
 ML> B&B in Maui where instead of partaking of the breakfast offered
 ML> we gathered one or two avocadoes apiece and had them instead.
 RH> With the softball sized ones this tree puts out, half is enough of one
 RH> for each of us at a shot.

It's hard to get big avos on the mainland. The round Florida
ones do get bigger than the Haas (or Hass) ones, but they don't
taste as good, being waterier and less flavorful.

 ML> BRUSSELS SPROUTS WITH PANCETTA
 RH> Yes, but remember, he doesn't do the sprouts either--so I'd make this
 RH> just for my eenjoyment.  Looks good to me.

I didn't remember. You two sound like a worse case of
Jack Sprat & His Wife than Carol and I are.

Pappa Al Pomodoro (Tomato-Bread Soup)
cat: soup, starter
Serves: 4 

4 cloves fresh garlic 
4 Tb extra-virgin olive oil 
4 lg ripe tomatoes 
fresh basil
2 qt water
8 oz white, unsalted Tuscan bread
coarse salt
pepper
more olive oil
grated Parmesan, optional

Brown garlic in an earthenware pot. Chop and add tomatoes
and hand-ripped basil. Add water. Raise to a slow boil.
Add thin slices of the bread evenly around pot. Add salt.
Simmer for an hour or more. Serve room temp in clay,
ceramic, terra-cotta, or similar bowls. Add black pepper
and drizzle oil on top just before serving. Some cooks
add grated cheese; it's up to you.

United Airlines, April '06

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