Text 18059, 96 rader
Skriven 2008-12-18 20:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CARLESS  81218
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> So how does Aura get around in Manhattan?

The subway is superb and there are numerous and relatively cheap
cabs.

 GJ> What are you going to do when you can't drive?  Does YK have a
 GJ> commuter bus service?

We have three routes that are active during workday mornings and
afternoons for commuters and one infrequent circuitous route evenings
and weekends. I don't use it as my hours and destinations are
irregular and I often chauffeur customers.

We also have a downtown core of offices and stores that is just
three blocks wide and 10 blocks long with several apartment
buildings within 2 blocks of that rectangle. The second shopping
district is in the suburbs on the way to the airport and a $10 cab
ride. Lots of people here have no vehicle and spend maybe $20 on
cabs on Saturday while shopping.

 GJ> (Toronto is alive with buses, trams and trains.)
                                                 
Toronto is a Canadian mini-New York in many ways.

 GJ> Will Neekha always be available to drive you around in her Porche 911?

I treat her nicely today, so I hope she'll reciprocate later. But
she does threaten to "take me out back and shoot me" if I become
senile. The other day I absentmindedly called her Roslind and then
called Lexi, Neekha. She smiled evilly and said, "Put your coat on".
"Why?" "It's awfully cold out there in the hole in the ground I bury
you in, after I shoot you."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Shortbreads with a Port and Pear Coulis
 Categories: British, Cookies, Fruit, Wine, Sauces
      Yield: 6 Servings
 
           SHORTBREAD:
    125 g  Butter; cubed
     75 g  Soft brown sugar
    150 g  Wholemeal flour
     50 g  Ground almonds
     15 g  Flaked almonds
      2 dr Almond essence
           FOR THE COULIS:
     50 g  Sugar
    125 ml Water
    500 g  Geizer Wilderman pears;
           -cooked
      3 tb Port
           FOR THE CREAM:
     75 ml Double cream; whipped
           TO DECORATE:
           Fresh mint sprigs and
           fresh raspberries
 
  Place all the shortbread ingredients except the flaked almonds
  into a large bowl and gently rub in the butter until the mixture
  resembles fine breadcrumbs. Bring together the mixture to form a
  stiff dough. Roll out to a thickness of 5mm ( 1/4 inch) and cut
  into 18 x 6 cm (2 1/2 inch) circles. Place onto a baking tray and
  sprinkle flaked almonds over 6 of the biscuits. Cook in a
  preheated oven 200 C, 400 F, Gas Mark 6 for 10-12 minutes. Remove
  from the oven, then leave for 2 minutes before transferring to a
  wire rack to cool.
  
  To make the coulis: Place the sugar and water in a saucepan, bring
  to the boil and simmer gently for 5 minutes. Remove from the heat
  and allow to cool. Reserve 50g (2oz) pears for the filling. Place
  the remainder into a food processor or blender with the cooled
  syrup and port. Puree until smooth and place in the refrigerator
  to chill.
  
  To assemble: Chop the reserved pears and set aside. Spread 6 of
  the plain biscuits with cream and top with half of the pears.
  Repeat these layers finishing with the almond topped biscuits.
  Dust with icing sugar and place on individual serving plates. Pour
  the pear and port coulis around the shortbread, and decorate with
  the fresh mint and raspberries. Serve immediately.
 
MMMMM



Cheers

YK Jim


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