Text 6528, 83 rader
Skriven 2008-05-04 08:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: zzz geography 259
=========================
 RH> Why not give it a try? The cost of living should be reasonable. Are

I'm not going to wholly relocate to a strange place on the strength
of playing in a third-tier orchestra. If they did multiples of the
same program, it might be worthwhile to go down for the purpose, but
not for single weeks at a time (despite help with hotel rooms). The
advantage of Fayetteville was that I could get free accommodations
any number of places, free transportation, and the occasional cadged
meal.

 RH> you still book indexing as a source of extra income?

Have another one coming in tomorrow.

 RH> It does help to back up. We've had hard drives go bad and other system
 RH> crashes that we've been able to salvage because of back ups.

I'm embarrassed to say that my backup was months old. But at
least it was better than nada.

 ML> Back in the C-64 days, I think FIDO was a major player, and perhaps
 ML> somebody else collected these recipes, and perhaps they've since
 ML> been integrated into the vast information miasma that is the Internet.
 RH> I've either got them on paper or don't have and don't miss.  I'm
 RH> working on geting our "junk" room organised and will be disposing of a
 RH> lot of excess paper in the proccess.  Part of the next step after that
 RH> is to organise my recipes and photos.

I'm not wedded to recipes, as you know but keep them around mostly
for ontopicizers. Still, it would have been nice to have my now
defunct trip writeups for the last part of 2007.

Scotch Broth
cat: main, soup, Scot
yield: 1 batch

1/4 lb pearl barley
1/4 lb dried peas
1/2 lb mutton or braising beef steak
water
2 Tb salt
3 leeks
3 carrots
1 yellow turnip (swede)
1 sm white cabbage or 5-6 leaves of kale
1 onion
1 oz parsley
black pepper

This is surely one of the worlds greatest soups!
Interchange the vegetables and meat at will but do not leave barley
off your list of ingredients. Scotch Broth has been called "the
porridge of the evening" in so far as saying that it is good
rib-sticking stuff that can be a great meal on its own.

Before going to bed soak the barley and dried peas in water. It doesnt
really matter what the temperature of the water is but I prefer to set
the barley and peas going in boiling water.

The next day place the beef in a saucepan, cover with cold water add
the salt and bring to the boil. Simmer gently for about an hour.
Whilst the meat is cooking chop up the carrot and turnip into small
cubes. Also chop the onion, leeks and cabbage (or kale) finely. Add
the soaked barley and peas to the boiling mutton or beef and then add
the prepared vegetables and allow the mixture to simmer for a further
hour. If the level of the liquid should fall too low add extra boiling
water.

Fifteen minutes before the end of the second hour add the chopped
fresh parsley together with a little freshly ground black pepper.
The broth can be served straight away but tastes even better upon
re-heating the next day so never make small quantities of Scotch
broth, always plan on two days worth. It is said that in some
households the broth pot is constantly on the stove and is merely
added to as required. Personally I prefer my broth during the winter
months only but that is perhaps just a modern taste.

http://www.ifb.net/webit/recipes.htm
Posted to NCE 4 May 98

___ 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)