Text 36074, 69 rader
Skriven 2010-03-22 09:37:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SOCCER  00322
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DD> Actually, the popularity of soccer here is a natural outgrowth of all
 DD> the kids from the youth soccer leagues growing up.
 
 GJ> How did they start?
 JW> 
 JW> Yuppie White People decided football was bad for kids as it was
 JW> too macho violent but soccer was cool because it was European.

Those were the main reasons my slightly off-white, but somewhat
Yuppiefied #3 daughter chose her son's present school in Perth, as
soccer was played there, rather than Aussie Rules. Now they are moving
to Queensland, so I don't know what he will play.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scottish Broth
 Categories: Soup
      Yield: 6 Servings
 
      2 kg Mutton neck and/or shanks
      3    Oniuons; roughly chopped
      2 lg Parsnips; roughly chopped
      2    Carrots; or 3, diced
      2 lg Leeks; cut into rings
      2    Sticks celery; chopped
      2    Bay leaves
     20    Peppercorns; about
      3 tb Pearl barley
      1 tb Chopped parsley
      2 ts Lemon rind; finely chopped
 
  "A Consuming Passions variation of a classic Scottish soup using
  mutton meat and bones, vegetables, herbs and pearl barley. This
  version was put to the test by the boys of the Scotch College pipe
  band in Perth, Western Australia. It easily passed the test!"
  
  Put the mutton/shanks into a large saucepan and cover with water.
  Bring to the boil. Once the water has been boiling for about 5 or 6
  minutes, skim the surface, removing any floating matter.
  
  Add the onion, two-thirds of the other vegetables, the bay leaves and
  the peppercorns. Reduce the heat and simmer for 3 hours, very, very
  slowly.
  
  Remove the fat, either by spooning it out then using a paper towel,
  or by refrigerating the soup and removing the cold fat sitting on the
  top, which is much easier.
  
  Warm the soup and strain, reserving the mutton bones and the meat.
  Put the strained liquid back into the pan, along with the remain
  vegetables and the pearl barley. Simmer for 45 minutes, or until the
  pearl barley is cooked.
  
  Remove the meat from the bones. Before serving, stir the meat through
  the soup then add the parsley and lemon rind, and season to taste.
  
  Ian Parmenter, "Consuming Passions" in association with Australian
  Broadcasting Corporation. Typed, but not tested, by Greg Mayman, Feb
  1998
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)