Text 19855, 82 rader
Skriven 2014-11-26 22:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: caring or not 354
=========================
 RH> Not folks I'd pal around with, especially if I were one who was
 RH> vulnerable to implanted ideas, real or not.
 ML> Someone vulnerable to implanted ideas probably wouldn't
 ML> know better than to pal around with such people. Anyhow,
 ML> this happened before I knew him, pretty much, a quarter
 ML> century ago.
 RH> IOW, you were unavailable to counteract any influences he had at that
 RH> time.

Not that I'd have bothered. At that point, anyhow, he was
pretty much under the thumb of his parents - I was not part
of the equation at all.

 ML> One doesn't know, and as you pointed out, not my problem.
 RH> At least you're not harmed by any of his actions.

So far. And your words to God's ear.
 
 ML> This was a government agency - the Maryland motor vehicle
 ML> administration.
 RH> Sounds like the whole administration has reached their collective
 RH> level of incompetance.

I don't have much trust or faith in registries in general.
 
 ML>       Title: Kathy Pitts' Sandia Liquado
 RH> Any idea of what she's doing/where she is these days? I miss reading
 RH> her stories of the RL.
 
No - she was under the influence of Neysa Dormish, but
Neysa died. Nothing since then.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Carnitas
 Categories: Mexican, Pork, Meats
      Yield: 4 servings

      3 lb Boneless pork ribs
      2    Strips  Lime peel
  2 1/2 lb Lard
    1/4 c  Water

  Place the lard and water in a deep heavy pan (a dutch oven or one of
  your deep cast iron pots would be perfect.)  Heat over medium heat
  until the lard is melted.  Add the lime peel and meat (one cook I
  knew marinated the meat in half orange juice, half beer before
  cooking -- made a nice flavor).

  Reduce the heat to medium-low, and simmer the pork in the lard until
  cooked through, but not browned, about 1 hour).  Increase the heat to
  medium high, and cook another 15-20 minutes or so, until the meat is
  well browned and crispy on the outside.

  Drain meat, and serve with tortillas, guacamole, homemade pico de
  gallo, sprigs of fresh cilantro, lime wedges, sliced onion, whatever
  other condiments appeal to you.

  The lard can be cooled, strained, and poured into a container.  It
  will keep indefinately under refrigeration, and may be reused 3-4
  times.

  When cooked this way, the lard seems to render all of the fat out of
  the pork, leaving crispy bits of meat that taste like the good, crisp
  exterior of a pork roast.  The inside is tender, juicy, and delicious.

  In Mexico, they do this in BIG outdoor kettles, and cook most
  portions of the pig.  The result is used for taco fillings, tortas
  (Mexican- style Po-Boys), and various other dishes.  I've seen
  versions of the dish that call for cooking the meat very slowly in an
  oven (probably developed by someone who was horrified at the amount
  of lard used in the dish), but IMHO, these variations seem to
  actually be greasier and fattier than the old-fashioned method of
  frying the pork in lard.

  Kathy in Bryan, TX

MMMMM

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