Text 34213, 79 rader
Skriven 2010-02-01 08:42:24 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: It's about luck 721
===============================
On 1/31/2010 10:42 PM, MICHAEL LOO wrote:

> By the way, I got a message from you on my cell: it was
> totally garbled. Though I had fairly good luck with
> communications there, a few things didn't work - the cell
> service was spotty (not that I ever use the damned thing),
> Telnet was blocked, and all anonymized sites were flagged
> as dangerous.

It's alright.  I was calling to check the status of your mortal coil, 
which previously you had indicated was an overachiever.  It still 
exists, which is good.  When we left Anchorage we put a call forward on 
the house phone to the cell.  Now we get calls from politicians asking 
us to support the "...bill".  The majority of calls were from the alarm 
company telling us there was a flat battery in the low temperature 
sensor in the back of the house, we kept telling them to call our 
neighbor and arrange a service call with him, he's listed as a contact 
in their records, because there weren't no way were gonna be standing on 
the porch smiling when Mr. Fixit arrived.  They'd wait a week and call 
us back, took from November until mid January before they wised up, 
called the neighbor, and fixed it.  A week later they called with 
reports of two other batteries that were flat.  I was rude and spoke 
obscene language at the person about their competence, the location of 
their head, and other things.

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

       Title: Black Pudding (Irish)
  Categories: Ireland, Meats
       Yield: 8 servings

       1 lb Pig's liver
   1 1/2 lb Unrendered lard, chopped
     120 fl Pig's blood
       2 lb Breadcrumbs
       4 oz Oatmeal
       1 x  Medium onion, chopped
       1 t  Salt
     1/2 t  Allspice
       1 x  Beef casings

   (Always served with an Irish "fry".  The preparation of this pudding
   may be impractical these days due to the difficulty of procuring fresh
   pig's blood and casings.)
   .
   Stew liver in boiling salted water until tender.  Remove liver, and
   mince.
    Reserve cooking liquor.  Mix all ingredients in large bowl.  Stir
   thoroughly until blended.  Fill casings with mixture.  Tie off in
   one-foot loops.  Steam for 4-5 hours.  Leave until cold.  Cut into
   1/2 inch slices as required and fry in hot fat on both sides until
   crisped.

MMMMM

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

       Title: Blood Sausage (French)
  Categories: Meats
       Yield: 1 servings

            No Ingredients Found

   Take equal quantities of lean and fat pork and boil it till
   tender; then cut the fat into small dice and the lean meat into
   small pieces.  Meanwhile have some onions, leeks and shallots
   steamed soft, added to the above meat.  To every 10 pounds of
   this sausage meat add 2 pounds of pig's blood, 5 ounces of salt,
   1/2 ounce of white pepper and one tenth of an ounce each of
   ground mace and thyme.  Stir all well together and fill into
   narrow hog casings.  Boil until no blood exudes on being pricked.
   Then remove and wash in warm water, and let cool on a table.
   From: The Culinary Handbook
   Shared By: Pat Stockett
   Courtesy of Shareware RECIPE CLIPPER 1.1

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