Text 9841, 74 rader
Skriven 2008-06-30 21:00:07 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BIG CASINO  80630
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> My next appointment is on 30th July, after I return from Darwin.  I was
 GJ> told they have a new procedure whereby the surgeon chops the bits out,
 GJ> and leaves the customer waiting while she races over to the microscope
 GJ> to look at the offending bits to make sure she has got all the bad
 GJ> stuff, before returning and sewing up the hole or cutting further. That
 GJ> all sounds like jolly good fun - for the surgeon.

 DD> Sorry for your luck. And good luck on the outcome. 

Thanks.  I am ever optimistic.

 DD> Do they offer cosmetic surgery to cover the craters?

Possibly, but I don't think I will bother.  The Government normally
covers most of the cost of essential surgery, but not cosmetic.  My
albino friend, Leonore has very susceptible skin and has had some bits
cut out of her face, but her surgeon managed to patch her up quite
well.  Of course I made comments about her getting a free face-lift,
which were _not_ appreciated!

 DD> ... Zeus was deified, saw Suez.

Very clever; pity about the comma - and the logic.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 22 Minute Devilled Lamb Cutlets
 Categories: Mains, Lamb, Quick, Bbq
      Yield: 4 servings
 
     12    Lamb- rib loin cutlets
      1 tb Oil
      1 ts Sugar- brown
  1 1/2    Sp- mustard powder
      2 tb BBQ & Onions Sauce
      1 ts Worcestershire
  1 1/2 ts Sp- curry powder
      1 lg Onions; sliced
      2 md Potatoes; scalloped
    1/2 c  Stock- chicken
      2 md Carrots; julienned
      3    Celery stalks; julienned
    1/4 c  Herb & Onion Sauce
 
  Trim the meat of excess fat. Preheat the griller to medium-high.
  Combine the oil, sugar, mustard, BBQ & worcestershire sauces & curry
  powder. Brush the cutlets on one side with half the mix & grill for 5
  or 6 minutes. Turn the cutlets & brush with the remaining sauce mix &
  cook a further 5 or 6 minutes.
  
  While the cutlets are cooking, heat a teaspoon of butter in a
  heavy-based pan & add the onions. Cook for 2 minutes on high, add the
  potato scallops & toss to coat. Pour in 1/2 cup of water, cover &
  simmer 8 to 10 minutes till tender.
  
  Place the stock in a saucepan & bring to the boil, add the carrots &
  celery & cook on medium high for 5 or 6 minutes. Pour the Herb &
  Onion Sauce over the potato mixture & toss till heated through. Serve
  the devilled cutlets with vegetables.
  
  * Always heat the grill/tray in place before cooking the meat. The hot
  grill rack prevents the meat from sticking.
  
  From: SHORT CUT CARD Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)