Text 11195, 130 rader
Skriven 2014-03-21 02:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: going through 357
=========================
 ML> Sounds like. I am to be found, or so I am told, only on a
 ML> subsidiary page in a crowded elevator scene.
 NB> I'll have to go looking again...  ;)  You, I should recognize..  ;)

I found me, and I was recognizable, though unprominent.

 ML> When I pay $1000 a month for health insurance, I don't
 ML> expect a $60 co-pay for a single drug.
 NB> Ok, so I'm not paying that much a month for just the insurance

And that's for one. I was talking to some friends yesterday,
though, and as we're all in our 60s, and we've had substantial
procedures done, and they were bandying about numbers such as
$40000 for an overnight visit with surgery. So far, my health
care has been opaque to me, but I shudder to think what 10
days in a fancy hospital with surgery and numerous procedures
cost my insurance company. So my insurance might not be so
horridly overpriced considering my level of care.

 ... but
 NB> IIRC, when we were, the copay for brand drugs was $40... didn't get
 NB> the more reasonable $20 until we had insurance through Wegmans...

Insurance through Wegmans? (ears prick up)

 ML> Sounds like the best option would be to make do with
 ML> an OTC formulation, increasing the dose accordingly.
 NB> Except the OTC doesn't work for me, nor does the generic

Too bad, not even double, triple doses?

 NB> You learn ASL in the hand...?  Like Helen Keller....?   :)

I'd be lucky to get an Annie Sullivan (as was Helen Keller).

 NB> Unless giving up is an option...  ;0

It always is, though I'm afraid that when the situation gets
dire enough to warrant it, the capability won't be there. I
suppose that a ticket to Oregon might be in order at some
point a couple decades down the line, but I don't particularly
want to think about it just yet.

Plum tomato terrine
categories: starter, salad, Malaysian
Serves: 5

h - For the confit tomato
2 1/4 lb plum tomatoes
3/4 oz fresh thyme
3/4 oz fresh basil
3/4 oz garlic, sliced thin
1/4 c olive oil
Salt and pepper to taste
h - For the terrine
2 1/4 lb plum tomatoes
2 ts fresh basil julienne
2 Tb olive oil
2 ts balsamic vinegar
Salt and pepper to taste
h - For the tomato olive relish
2 Tb pitted kalamata olives, diced
1/2 c seeded plum tomatoes, peeled and diced sm
2 Tb red onion, peeled and diced
1/2 ts fresh chives, finely sliced
h - For the champagne dressing
1/2 c virgin olive oil
1/4 c champagne vinegar, mild
2 sprigs fresh thyme, leaves only
1 sprig fresh rosemary
1 Tb shallots, peeled and finely diced
h - For the fine herb salad
3/4 oz fresh parsley, cleaned
1/4 oz fresh chive, cleaned
3/4 oz fresh coriander, cleaned
1/2 oz fresh dill, cleaned
1/4 oz fresh basil, cleaned
3/4 oz rocket leaves, cleaned
3/4 oz curly endive leaves cleaned
h - Garnish
5 pc oven-dried tomato circles
2 Tb basil oil
2/3 ts fresh chive, finely sliced

Terrine of confit plum tomato with olive dressing and
fine herb salad

For the confit, blanch and peel tomatoes. Remove
seeds carefully, retaining the shape of the whole
tomato. Place tomatoes on a large tray and
sprinkle with the herbs and olive oil. Cover with
foil and place in preheated 175F oven for 4 hr or
until tomatoes shrink and concentrate in flavor.

For the terrine, blanch, peel and seed tomatoes. Cut
into rectangles and marinate in basil, olive oil, and
balsamic vinegar. Season with salt and freshly ground
pepper to taste. Line 5 individual triangle-shaped
terrine molds with cling film. Then line the internal
layer of the terrine molds' walls with tomato confit.
Fill the molds with the tomato terrine mixture. Seal
with cling film and cover with a tray. Place a heavy
weight on the top of the tray and refrigerate 3-4 hr.

Combine all relish ingredients in a small stainless
bowl. Toss carefully so as not to mash the tomatoes.
Lightly season with salt and pepper to taste.

Place all ingredients for the dressing in a small
stainless bowl. Combine well and season with salt
and pepper to taste. Set aside.


Place all herbs and salad leaves in a stainless bowl.
Toss well and set aside.

Place one portion of the plum tomato terrine in the
center a of decorative serving plate and remove the
mold. Arrange tomato olive relish around the terrine.
Toss herb salad with champagne dressing and position
it on the top of the plum tomato terrine. Garnish
with dried tomato circle, basil oil and fresh chives.
Serve at once.

Michael Gremer, Shangri-La hotel, Kuala Lumpur


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