Text 22266, 82 rader
Skriven 2009-03-23 12:23:54 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Added Weight???
===========================
Dave Drum wrote:

> Are you old enough to remember when teenagers would but jeans that were
barely
> large enough to fit ... then wash them in hot water and put them on as soon
as
> they were cool enough not to scald the skin. They would let the jeans dry in
> place for that "painted on" fit. Especially popular with girls and some
> "unusually graceful" young males.

I remember the old Levi jeans, buttons instead of zipper.  Had more than a few
pairs.  I did manage to end up with blue underwear a few times by not washing
in
cold enough water the first time.  :-)

The volcano's spouting off so this is as close as I could get.
www.avo.alaska.edu

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Bud's Black Bean Soup
 Categories: Soups
      Yield: 4 servings

    1/2 l  Bacon-hickory smoked, thin
           -sliced
      2 c  Chopped Onion
      2 c  Chopped Celery
      1 cn Ready-to-Serve Black Beans
           -(15 oz.)
    1/2    Green pepper -chopped
      2 ts Mexican Oregano
      1 ts Thyme
    1/3 ts Cayenne pepper
      2    Beef Bullion Cubes
      3 c  Water
    1/2 c  Butter or margarine
    1/2 c  Flour
      1 tb Worchestershire sauce
           Louisiana Hot Sauce to taste

  Chop bacon into 1 inch lenghts, and fry in 9 or 10" cast iron skillet
  until near crisp.  Drain on paper towel, reserving 2 or 2 Tablespoons
  of the bacon grease in skillet.

  Over medium heat cook onions, celery and green pepper until tender.

  While tay are cooking you can go ahead and dumpt the canned black
  beans (bean liquer and all) into a 1 or 1-1/2 qt. pot.  Add bacon, 3
  Cups water, bullion, and spices.  When vegetables are done and them.
  Bring to boil and reduce to simmer.

  In that same cast iron skillet, melt butter or margarine and add
  flour.

     >>> Yes, boys and girls, we are making a roux! <<<

  Cook flour butter mixture over low heat stirring frequently.  While
  this is going on, the soup in the pot should reduce by about 1/3.  If
  you time it right the soup stock will be reduced at about the same
  time you have a fairly dark brown roux. (The darker the better, as
  far as I am concerned.) This procedure should take around 30 - 45
  minutes minutes.

  Add foux to stock -- CAREFULLY!

  [ Allow roux to cool slightly before adding to soup stock, then add
  slowly, like maybe a 1/3 cup at a time, otherwise  when that hot roux
  hits the surface of that stock -- unless they are at the exact same
  temperature and the moon is in the right phase -- your will get a
  bubbling DANGEROUS volcano that will decorate your kitchen and burn
  bare arms like hell.]

  Stir in until blended well.  Add worchestershire, reduce heat, cover
  and cook an additional 5 -10 minutes, stirring occassionaly.

  Season with Louisiana Hot Sauce to taste.
  Another Bud Cloyd Creation (5/23/94).

MMMMM
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