Text 37595, 91 rader
Skriven 2010-05-09 22:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: flying high 125
=======================
 ML> As this goofball in front
 ML> of me was in front of me, and she didn't seem to be the sort to
 ML> look back, I figure that the comeuppance was wasted on her.
 NB> Perhaps...  but you got to see her cramped for space while you could
 NB> luxuriate... :)

Cramped isn't quite the word - she had 54" of seat pitch.

 Hmmm... but perhaps it wouldn't have made any
 NB> difference anyway... she'd probably have just sat just as cramped if
 NB> she'd had all the room in the world...  yeah, probably totally wasted
 NB> on her...  ;)

There is that.

 NB> And the serendipitous adventures can be a pleasure, too... if one
 NB> treats it as an adventure and not as a disruption...  (G)

And if one doesn't anticipate a huge backlog of stuff
to do after such a delay.

 NB> Let me add... one needs to learn the proper balance for one's own
 NB> "normal" state...  ;)  

Ah, normal. [g] Lucille, whom some of you may remember,
marveled after having determined from her own observation
that I was healthiest on a strict carnivorous diet, and
the less meat I ate the worse off I was. She said, maybe
you need more protein than most people. Actually, I now
figure that I needed less carbohydrate than most people.

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

      Title: Chicken Etoufee
 Categories: D/g, Cajun, Chicken, Shrimp
      Yield: 2 servings

    3/4 c  Onion, half fine cut and
           -half rough cut.
    3/4 c  Bell pepper, fine cut.
    3/4 c  Celery, fine cut.
      3    Little green onions, fine
           -chop.
      1 lg Clove garlic, fine chop.
      2 ts Cajun chicken spice
           -mixture.
      3    Pats butter.
      3 tb Dry roux.
      3 c  Chicken broth.
      2    Chicken breasts.

  Pre cook the chicken breasts in micro wave for about 10
  minutes on high. Set aside to cool.  When cool, pull into strips
  about the size of a small finger. (You could use an equal amount
  of leftover roast chicken.)

  Singe the rough cut onions in cast iron skillet over medium
  high heat. When lightly browned (3-5 minutes).  Add the rest of
  the vegetables, the garlic and the spices.  Add butter and sizzle
  over medium heat until the vegetables are limp,  about 5
  minutes.  Stir in the dry roux.  Then stir in the chicken broth
  and simmer uncovered over low heat for 15 min.  Add the chicken
  and continue to simmer for another 10-15 minutes.  The sauce
  should be about as thick as a thin gravy.

  Serve over rice.

  Makes two generous servings.

  SHRIMP ETOUFEE

  Follow same recipe except:
  use one small package shrimp (5-6 oz.)
  decrease vegetable amounts to 1/2 cup each.
  decrease spice amount to 1 teaspoon cajun chicken mix.
  decrease roux to 2 tablespoon
  decrease butter to 2 pats
  decrease broth to 1 cup
  do not precook shrimp.

  At the end, add uncooked shrimp and simmer for only 2-3
  minutes.  Top with dash of Cajun Sunshine if needed.

  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  Converted by MMCONV vers. 1.50

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)