Text 34847, 119 rader
Skriven 2013-03-15 23:10:32 av Janis Kracht (1:261/38)
  Kommentar till text 34802 av MICHAEL LOO (1:123/140)
Ärende: mohs 254
================
Hi Michael,

>> Advantage P&W.
>> It's off the beaten track though so it's not the kind of trip where
>> you can say to the driver, "Hey, make a quick stop at the pharmacy on
>> your way".. otherwise I like the fact that it's not "downtown".

> How do you get places when Ron's not around? My own choice
> of hangout has always depended on public trans options,
> otherwise life would be just too difficult.

There is public trans. just about in front of our house AAMOF and Ithaca is
just 10 minutes down the road .. but Ron works at home and it's rare when he
can't take a break for whatever..

>> by a not-so-good machine with a hitch in its mechanism
>> or somesuch.
>> "oops.. that batch came out poorly".

> The grain and the hardness of the raw material probably had
> a great effect because of the low torque of not-so-good
> machinery.

or cheap wood? I dunno (g)

>> The wire attached to the probe looks like a metallic weaved ribbon.
>> We'll see how long it lasts :)

> So it's flat enough not to get crunched by the oven door
> (which has some kind of flexible insulation no doubt as
> well).

Seems like it to me.. time will tell as usual.

>> the seal meat turned out pretty unattractively -
>> tuna cat food, but probably less palatable.
>> That sounds terrible.. I guess other patrons like it though.

> The people who regularly eat the stuff have a hard life,
> and whatever they can get is probably welcome.

No doubt there.  I did a search on the taste of seal and one person said it
tasted "like rich beef".. she said it tasted good in stews, soups etc. I don't
think I'd bother trying that.  Most other descriptions I saw included fishy,
oily.. That's more believable.

>> the aurora viewing ...
>> Now that must have been neat to see.

> Unbelievable. Recommended. Lilli just sent me an e-mail
> thanking me and asking for YK Jim's address so she can
> thank him as well. This year we've knocked two things
> off her bucket list (whence comes that term?),

http://www.wordspy.com/words/bucketlist.asp:
==
Earliest Citation:
Scripted by Justin Zackham, "The Bucket List" refers to a wish list that two
terminally ill men try to fulfill before each kicks the bucket. After they
break out of a cancer ward, they head off on a road trip with an itinerary that
includes racing cars, eating giant plates of caviar and slinging poker chips in
Monte Carlo.
 "'Bucket' Brigade," Daily Variety, June 29, 2006

Notes:
This phrase comes from the idiom to kick the bucket, meaning "to die," which
has been in the language since at least 1785.
==

> the
> other being Everest.

Very neat indeed.

>> Seal Flipper Pie Recipe

> I've seen this, and they say in eastern Canada the dish
> is a classic, but the descriptions seem totally lunatic:
> things like, the gravy is delicious, but I couldn't deal
> with the flippers.

me neither.. I though the idea of a recipe like that was kind of insane.

==Stuffed Zucchini au vin==
Preheat oven to 375F

2 large zucchinis
4 Tablespoons olive oil
1 medium onion chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1 1/4 cup grated locatelli cheese
salt and pepper to taste
1 cup mozzarella, shredded
1/2 cup Italian bread crumbs
1/2 cup white wine

Cut zucchini in half lengthwise.  Scoop out seeds and pulp.  Chop seeds and
pulp, and set aside.

Parboil the halves of zucchini in salted water for 5 minutes.  Drain on paper
towels.

Put  3 Tablespoons olive oil in saute pan, and saute onions and garlic until
golden.  Add the pulp and seeds and cook for 3 minutes.  Remove from heat and
cool.

Stir in parsley, cheese, salt and pepper, and wine.  Oil a shallow pan, and
fill zucchini with cheese and wine mixture.

Combine breadcrumbs with  remaining Tablespoon of olive oil, and sprinkle over
filled zucchini.  Bake at 375F for 25-30 minutes.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)