Text 1189, 56 rader
Skriven 2013-05-30 12:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: coffee 622
==================
 RH> Seems to be. Mine is low for alcohol and downers in general. Mine
 RH> seems to be fairly high for caffeine.

I took a double Lasix yesterday and, when it didn't work,
decided to try either caffeine (stimulant) or marijuana
(relaxant) to jump-start the system. Decided on the latter,
as I will have no other opportunity to get legal stuff for
quite a while. This was the only time I have voluntarily
and of my own initiative got high on dope (smoked a bit of
it as a social event though in the distant past). It was
kind of unpleasant, and I had to adjust with a bit of
caffeine, and I had to adjust further with alcohol, and I
now understand how people can get quickly and disastrously
mired in a drug and antidrug spiral. For the foreseeable
future, it'll be alcohol for me.

The Lasix ended up half-working, but the risk of bladder
discomfort was enough, magnified by the ganja, to make the
whole experience something not to repeat too often.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Andrea's Fudge Cake
 Categories: Cakes, Chocolate, Desserts
      Yield: 8 servings

     12 oz Semi-sweet chocolate,               6    Eggs; large, separated,
           -coarsely chopped                        -room temperature
      5 ts Espresso or strong coffee           1 c  All-purpose flour
      2 c  Sugar                                    -Confectioners sugar for
      1 c  Butter                                   -garnish, optional

  Position rack in center of oven and preheat to 350 degrees. Lightly butter
  a 9" springform pan. Dust pan with flour and tap out excess. In top of
  double boiler over hot, not simmering water, melt together espresso and
  chocolate, stirring occasionally. Remove pan from heat and cool until
  tepid. In large bowl, using hand-held electric mixer set at medium high
  speed, cream sugar and butter together until light and fluffy. One at a
  time, add egg yolks to mixture, beating well after each addition. Beat in
  flour. In large grease-free bowl, using hand-held mixer at medium high
  speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the
  whites into chocolate mixture to lighten. Then fold in remaining whites.
  Fold in butter and flour mixture. Scrape batter into prepared pan and bake
  60 to 70 minutes or until top is crusty and cracked and the middle is still
  slightly moist. Remove cake to wire rack to cool completely. Remove sides
  of springform pan and transfer cake to serving plate. If desired, place
  doily on top of cake and sprinkle with confectioners sugar. Remove doily to
  form pattern. Source unknown
  Converted by MMCONV vers. 1.40

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