Text 20768, 68 rader
Skriven 2009-02-13 05:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: Gangsters
=====================
-=> MANNY ROTHSTEIN wrote to DAVE DRUM <=-

 MR> Back in the 50's, during the heyday of mob control, my parents
 MR> used to take me and my sister to Las Vegas two or three times
 MR> a year because it was cheaper to take us than it was to leave
 MR> us with a baby sitter (until we discovered room service) and
 MR> Vegas was more fun then then it is now. And it was unheard of
 MR> for someone to get robbed in the parking lot of a major casino.

For me it was the mid to late 60s. 5 or 6 friends would pile in a car and drive
from the South Bay area to Vegas on Friday afternoon, check into a single motel
room and scatter in ones and twos to do our individual things. We'd eat steak
and eggs for 49c - sometimes thrice per day.

Unless one decided to slpurge on really excellent grub - which was also quite
reasonable ... up to 50% less than the equivalent in Lost Angeleez.

Major stars (Sinatra, Dean Martin, etc) and their shows could, and were, seen
for a two drink minimum. Things sure have changed since the underlying thrust
of Las Vegas has changed from legitimising mob money to being a ca$h cow for
investors.

All in all - I never spent so much as fifty bucks (usually quite a bit less) -
including transport - on a Las Vegas weekend. Often I came home with positive
cash flow. Because I am not a gambler. Mostly I'd go to the craps table and bet
the don't pass line (betting with the house is ALWAYS a smart move) until I had
lost twenty dollars (my limit) or managed to add to my bankroll. But, not in an
attention getting manner. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Stew
 Categories: Latino, Vegetables, Stews, Nuts, Pork
      Yield: 4 Servings
 
      1 md Cauliflower, in florets
      1 lg Onion, chopped
      5 tb Olive oil
      4 cl Garlic; chopped
     75 g  Chorizo sausage; sliced
      3    Tomatoes; skinned & fine
           - chopped
     75 g  Pine nuts
     25 g  Sultanas
      1 ts Pimenton (paprika)
      1 tb Fresh chopped parsley
           -=OR=-
      1 ts Chopped dried parsley
           Salt & pepper
 
  Bring some lightly salted water to the boil, and cook the florets for
  5-6 minutes - don`t let them get too soft. In a pan, heat the oil and
  fry the onion and garlic for 4-5 minutes. Stir in the pimenton, then
  add the sultanas, chorizo, pine nuts, dried parsley (if using) and
  tomatoes. Mix well, then add the florets. Heat everything for 2
  minutes. Check the seasoning and sprinkle with fresh parsley (if
  using) before serving.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A good indignation brings out all one's powers." - Emerson
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