Text 13088, 74 rader
Skriven 2014-05-07 23:50:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13077 av Ruth Haffly (1:396/45.28)
Ärende: Perfumes
================
 -=> On 05-06-14  20:43,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about gardens etc  was: metric <=-

 RH> As is expected. But, some of them have a pretty strong scent, like
 RH> the yarrow.
 
 NB> As long as it's strongly pretty...  ;)

 RH> But I can't take things that have an overpowering scent to them. Ad
 RH> fliers with perfume inserts go right into the garbage can.
 
You and me both.  I don't have a very highly developed sense of smell.
In fact, some might say my smell ability is out of whack.  BUT, one of
the things I cannot stand is highly floral perfumes and those perfume
inserts are right up on the top of my list.  Another was a woman at work
years ago.  When we had meetings, I tried to wait until she had taken a
seat and then I would sit as far away as possible.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Amigthalota (Almond Pears)
 Categories: Greek, Candy
      Yield: 30 servings
 
      3 c  Ground almonds
    1/2 c  Icing sugar; sifted
    1/4 c  Egg whites (1/4 c = 2 whites
    1/2 ts Grated lemon rind, optional
      2 dr Almond essence
           Whole cloves
           Additional icing sugar
           Rose or orange flower water
           - (optional)
 
  Makes: 30
  Cooking time: 20 minutes
  Oven temperature: 160 C (325 F)
  
  Blend ground almonds with icing sugar measured after sifting.  Add
  lightly beaten egg whites with lemon rind if used and almond essence.
  Mix to a firm dough with hands.  Clean hands and rub with a little
  butter to prevent dough sticking while shaping.  Break off small
  pieces of dough the size of a walnut and form into pear shapes.
  Insert a whole clove in the top of each to resemble a stem and place
  upright on a buttered and floured baking sheet.
  
  Bake in a moderately slow oven for 20 minutes, covering with brown
  paper if tops begin to brown.   Sift 2 cups icing sugar into a bowl
  and dip hot Amigthalota into it.  If desired, a little rose or orange
  flower water may be brushed onto Amigthalota before dipping into
  icing sugar.  Place on a wire rack to cool.
  
  Sift remaining sugar from bowl into base of a container and arrange
  cooled Almond Pears upright in a single layer.  Sift more sugar
  thickly over tops and sides, seal and store for a day or two before
  using.
  
                  From: "The Complete Middle East Cookbook" by Tess
  Mallos
                  ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:23, 07 May 2014
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