Text 854, 74 rader
Skriven 2006-04-28 10:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Kosher for 590
======================
 -> fish and vegetables, and we and her parents chow down on
 -> lobster with pork sauce and suchlike (quite literally). The
 -> grandkids look on with a look that has elements both of
 -> disgust and of envy.
 RH> At which end of the table?  The kosher end or the treyf one?

As the grandkids belong to Ellen and Joel, they sit at the
Kosher end and stare at the treyf/trayf/trafe one.

 -> I usedta, before the self-preservation thing came in. Since then,
 -> my vices are less offensive - things like large steaks and beakers
 -> full of neat whiskey.
 RH> Less offensive to the digestive tract, maybe.  I've known my share of
 RH> militant veggies and anti-alcohol types who would have taken more
 RH> offense at the steaks and whisky.   

You know how far that goes with me. I tolerate veggies and
anti-alcohol types reasonably well, but, as the legal adage
goes, or should go, their right to self-expression ends at
the edge of my place setting.

 -> Fufu is too frou frou.
 RH> Ever chowed down on it?  I prefer fried plantains myself, but I'll
 RH> take the West African grits too.

I hate those starchy slightly-stale-tasting things.

-

 RH> Ever hear of a modern French composer named Roger Calmel?

Sorry. The modern composers whose names and work I'm familiar
with are usually of the bleep burp fwee school.

 RH> all the liner notes were in French.  Cool stuff - sounds like it would
 RH> be a blast to sing, and not bad to play.

Does that mean easy to play or not boring to play? Usually
for me those conditions are mutually exclusive.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry & Rhubarb Muffins
 Categories: Muffins, Nets
      Yield: 12 muffins

  1 3/4 c  All-purpose flour
    1/2 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Salt
      2 ts Grated orange rind
      1    Egg
    3/4 c  Milk
    1/3 c  Vegetable oil
      1 c  Finely chopped rhubarb
    1/2 c  Sliced strawberries
           Granulated sugar for dusting

   Preheat the oven to 400 F. In a large bowl, combine the flour, sugar,
  baking powder, salt and orange rind. In a separate bowl, beat
  together the egg, milk and oil. Stir the wet ingredients into the dry
  ingredients. Gently stir in the rhubarb and strawberries. Do not
  overmix.
   Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle
  the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or
  until a toothpick inserted in the centre of a muffin comes out clean.
  Source: Fast & Fresh by Lucy Waverman

  From the collection of Karen Deck

MMMMM
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