Text 19276, 73 rader
Skriven 2014-11-13 07:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: conundrums 252
======================
 > It's just an institutionalized pandering to the human
 > urge to hoard, just as the lottery is to the human urge
 > to want something for nothing.
 RH> I've always thought of the lottery as a tax on poor math 
 RH> skills.  I played once or twice, just to say I'd done it.

The one time I made a score on the lottery it was off a
coupon for a free ticket trying to get the middle class
hooked that came in the mail from what I consider the
utterly evil Massachusetts Lottery Commission. I picked
up some freebies, and one of them came up for $500, and
I felt so guilty I gave it all to Oxfam.

 > > If celebs have a copyright on their images, how do the
 > > paparazzi get off?
 >  RH> Fair use laws, I guess.
 > If those guys get fair use, why can't I?
 RH> Because you don't have expensive lawyers.

That's a cynical and, I may add, misleading answer.
In fact, you too have almost as much right to plague
celebrities as do the professionals.

=
 > I am so glad I don't have a chronic disease and have
 > additional respect for those who endure them.
 RH> Diabetes counts.  

For me that's an easy disease, controlled with fartformin,
which turns out to not give me those famous and malodorous
effluents that most people suffer from it. The bleeding
and the heart failure I don't count either, as they have
scant practical effect (so far).

 > minus Celsius, that kind of thing. I encountered one that
 > had a monitor that read -4 but was never sure.
 RH> That's a pretty standard freezer temp.  I keep a 
 RH> thermometer in mine and it's generally about that.

And the standard refrigerator freezer compartment is not
nearly so effective and is the source of much of the
freezer burn in this world.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Baked Eggplant with Two Cheeses
 Categories: Vegetables, Cheese/eggs
      Yield: 8 servings

    1/2 ea Unsalted butter; (1/4 cup)        1/2 ea Yellow onion; diced
    1/2 ea Green bell pepper; diced          1/2 ea Red bell pepper; diced
      2 ea Eggplants; about 1 lb. each         1 ea Bay leaf
    1/2 c  Dry white wine                    1/2 c  Chicken stock; or canned br
      2 c  Whipping cream                      1 c  Parmesan; freshly grated (a
      8 ea Sl Mozzarella; 1/4-inch thic

      Melt butter in heavy large Dutch oven over medium heat.  Add onion and
  bell peppers and saute until tender, about 10 minutes.  Add eggplants and
  bay leaf and saute until eggplant is almost tender, about 10 minutes. Add
  wine and chicken stock and cook until liquid evaporates, about 5 minutes.
  Add cream and cook until eggplant is tender and mixture is thick, stirring
  frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt
  and pepper.  Divide mixture among 8 large ramekins. Top each with slice of
  mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
      Preheat oven to 350F.  Bake eggplant until heated through, about 15
  minutes.  Preheat broiler.  Broil until cheese bubbles.  Serve hot. Recipe
  from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon
  Appetit, JanuarJanuary 1992.

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