Text 38627, 108 rader
Skriven 2010-06-04 07:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: jerky collecting 250
============================
 HN> She's doing very well, is now in a 
 HN> "transitional care unit" which is focused on
 HN> therapy and such with less medical focus.

If there's real therapy involved. But so often with the
elderly the patients give up; so do the therapists, for
that matter.

 HN> I just got off the phone with her and she'd
 HN> just completed 3 hours of physical therapy.
 HN> That would have worn ME out!!

Progress is good.
 
 -> Pork and onions
 -> cat: picnic, mine, main, simple
 HN> Simple, tasty, and easily adapted with 
 HN> whatever else you might have on hand!

That was exactly the point.

 -> All of the jewelry I have worn in my lifetime weighs less
 -> than the amount of venison jerky I ate this weekend.
 HN> Which means (a) you don't wear much jewelry
 HN> or (b) you REALLY liked that venison Jerky!

Pretty much both, though I did get some membrane on the
jerky that was tough enough that I could probably have
strung beads on it.

 HN> If you're going to collect anything at all, that's 
 HN> the best reason for doing so! People who collect 
 HN> strictly for "investment" usually get burned because
 HN> they're too busy trying to figure out what the 
 HN> "trend" is going to be rather than finding what
 HN> they really enjoy collecting! If you're lucky you
 HN> find something that you like to collect that isn't
 HN> too high priced...you can get what you like for
 HN> less money. 

My collecting, aside from childhood stabs at the usual
coin and stamp stuff, has been music and records (the
former being fairly useful at times, the latter not so
much, though I discovered to my amusement that Shenk has
a real working phonograph, on which she played Sheherazade
for me) and latterly airline miles.

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

      Title: Almond Triangles
 Categories: Bars
      Yield: 40 Servings

      2 c  Flour
    2/3 c  Confectioner's sugar
    1/8 ts Salt
      1 c  Unsalted butter -- cut into
     16    Slices
      1 ts Vanilla extract
           Topping:
      1 c  Unsalted butter
    1/2 c  Mild-tasting honey
  1 1/4 c  Light brown sugar -- packed
    1/4 c  Sugar
    1/8 ts Salt
    1/4 c  Heavy cream
      8 oz Slivered almonds
      8 oz Unblanched whole almonds --
           Coarsely chopped
      1 ts Grated orange rind

  Preheat oven to 350 F.

  CRUST (first 5 ingredients) Place the flour, confectioners' sugar and
  salt into the bowl of a food processor. Blend for a few seconds. (Keep
  your hand over the top of the feed tube so the sugar won't fly away.)
  Then scatter the butter pieces and vanilla on top of the flour
  mixture. Process with on-and-off pulses until the mixture begins to
  hold together. Divide the dough into 8 pieces and space them evenly on
  an ungreased 10x15-inch baking pan. Dipping your fingertips in flour,
  pat out the dough until it covers the pan evenly. Bake the crust in
  the bottom third of the oven for 15 minutes.  Then take it out, but
  leave the oven on. Meanwhile, prepare the topping.

  TOPPING (last 9 ingredients) Place the butter, honey, sugars and salt
  in a heavy saucepan.  Stirring constantly, heat over a medium-low
  heat until the butter melts and the mixture is well combined.   Raise
  the heat to medium and bring the mixture to a boil.  Boil, without
  stirring, for 1 minute. Take the saucepan off the heat and stir in
  the cream, all the almonds and orange rind.  Pour this mixture over
  the bottom crust and stick the pan back in the oven, still in the
  bottom third of the oven. Bake the triangles (of course, they're not
  triangles yet!) for 20 minutes at 350 F. Then turn up the heat to 375
  F., transfer the pan to the middle of the oven, and bake for another
  15 to 20 minutes.  The topping should be amber-colored and bubbling
  all over before you take it out. Cool the pan on a wire rack. When
  the topping is completely cool, use a sharp knife to cut it into 20
  squares.  Lift the squares out of the pan and place them on a cutting
  board before you cut them into 2 triangles each. Getting triangular
  bars out of a pan can be an ugly scene. Store in a tightly covered
  container. Makes 40 triangles.

  From "Beat This!" Cookbook By Ann Hodgma
  From: Pat Hogberg p_hogberg@hotmail.Com

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