Text 9956, 74 rader
Skriven 2011-04-26 11:18:33 av Dave Drum (1:18/200.0)
   Kommentar till text 9932 av Nancy Backus (1:261/1381.0)
Ärende: Politeness
==================
-=> Nancy Backus wrote to Dave Drum <=-

 JW>> ... You're no longer young when students call you sir.

 NB>> Nah... it's just that students get younger and younger every year.. (G)

 DD> Or the students are *much* more polite than the average run of
 DD> students.  Bv)=

 NB> True...  The average run might not even call a venerable teacher sir.

The average run of students certainly would not call anyone sir - except
possibly a Keystone. And then only if they were trying to talk their way out of
punishment for something they got caught doing.

Common courtesy is a casualty of text messaging, tweeting and self-absorption. 

I've got about another seven hours on this and/or related subjects  Bv(=

But, I believe, in the interests of courtesy, that'll I'll let that dormant dog
just lie there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Student's Moroccan Spiced Mince w/Couscous
 Categories: Pasta, Beef, Herbs, Nuts, Herbs
      Yield: 4 servings

      2 tb Oil
      2 md Onions; rough chopped
    350 g  Minced beef (12 oz)
      1 tb Ground cumin
      1 tsp Ground cinnamon
      2 tsp Ground turmeric
    115 g   Ready-to-eat dried apricots
            - quartered (4 oz)
    600 ml Stock (20 oz)

MMMMM-------------------------COUSCOUS------------------------------
    280 g  Couscous (10 oz)
           Grated zest of 2 lemons
      4 tb Chopped fresh mint
     50 g  Unsalted cashews; toasted
           - under the grill (2 oz)

  Adding dried fruit, fresh mint and warm spices to savoury
  dishes is typical of North African cooking.

  Break up and stir the mince over medium heat until no
  longer pink. Reserve.

  Heat the oil in a large nonstick pan, add the onions and
  cook gently for 5 minutes until they soften. Stir in the
  beef and spices, then add the apricots and stock. Bring
  to the boil, then turn the heat down and cook gently for
  10-15 minutes.

  Meanwhile, make up the couscous following the packet
  instructions - it will take about 450 ml boiling water to
  give it a nice fluffy texture. Fork through the lemon zest
  and mint. Season to taste.

  Spoon the couscous onto serving plates, pile the meat
  mixture on top and scatter with the cashews.
 
  From: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

... The past is not dead. In fact, it's not even past. -- William Faulkner
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