Text 36335, 55 rader
Skriven 2010-04-01 21:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: of many things 995
==========================
 RH> It is making me wonder if there are any state governments that aren't
 RH> messed up.

Haven't heard of any. Vermont, maybe.

 ML> Castles have the same economic pressures on them that everyone
 ML> else does!
 RH> And more so to some extent.  A lot of European titles are now more in
 RH> name only or name and a bankrupt estate.  Castle tours are a common
 RH> way of making money I understand.

If you actually expect to use the things, they are impossible
to heat and keep from the damp. Not to mention clean and
maintain, when you have to pay your help at least a living wage.

 RH> Makes you wonder what they discused.

The princess was, at least at the beginning, rather unpretentious
and candidly admitted that she wasn't the sharpest knife in the
drawer. The non-princess (who at one time wanted to marry me, so
you figure she had to be bright) had a master's of law from Yale
and a doctorate in the law from Harvard. They probably complimented
each other on their hats.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Napoleon's Hat Cookie Mix (From Scandinavia)
 Categories: Cookies, Swedish
      Yield: 36 servings

      2 c  All-purpose flour                   1 ts Vanilla
    1/4 ts Salt                                2    Egg whites
    3/4 c  Butter or margarine               1/4 ts Cream of tartar
    1/2 c  Sugar                             1/3 c  Powdered sugar; sifted
      2    Egg yolks                           1 c  Almonds; ground

  Stir together flour and salt. In a large mixer bowl, beat butter or
  margarine with electric mixer on medium speed for 30 seconds. Add sugar and
  beat until fluffy. Add egg yolks and vanilla; beat well. Add dry
  ingredients to beaten mixture and beat until well combined. Cover and chill
  1 hour. For almond paste filling: In a small mixer bowl, beat egg whites
  and cream of tartar until soft peaks form(tips curl). Gradually add
  powdered sugar, beating until stiff peaks form(tips stand straight). Fold
  in ground almonds. Set aside. On a lightly floured surface, roll the dough
  to 1/8" thickness. Cut into 3" circles. Place about 1 rounded teaspoon of
  the almond filling in center of each. Fold up and pinch 3 sides to form a 3
  cornered hat, leaving the top of filling exposed. Place 2" apart on an
  ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes.
  Remove; cool on wire rack. Source unknown

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