Text 28302, 73 rader
Skriven 2015-06-17 09:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: no substance 850
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 ML> Those "you are what you eat" people have done all our
 ML> psyches a bunch of damage.
 RH> Pop psychology at its worst?

My father used to get me to do chores by promising me a Coke
afterward as a reward (this is true). That's pop's pop
psychology at its worst. 
 
 ML> Being a musician, I like mooing.
 RH> Do you also like Moosic? There is a town in PA (in the
 RH> Scranton/Wilkes-Barre area) with that name, never been thru it but see
 RH> the signs for it on I-81.

It is a sort of Avoca-tive name, but I've never been there
either, because as you say the Interstate skirts it.

I've flown into AVP a couple times when the rates into
Williamsport have been extortionate (especially in the
latter days of the gas boom, which has slowed down in the
face of widespread resistance to fracking).
 
 RH> My first Fireball (candy) was too hot for me (at age 7) but my parents
 RH> made me stay at the table and finish it. I couldn't even have anything
 RH> more to drink.

That's a little peculiar and to my eyes backward. You have
to finish your Fireball before you get another glass of milk!

  Interestingly, some years later, when I had another
 RH> one, it wasn't very hot--must be my taste buds matured.

Must be, because as I recall (I was a bit of a Fireball-eater
back in my youth) the brand kept its integrity through the
'60s into the '70s. There was a period when they became
smaller and the heat became less - my guess is that they got
some comments and just decided to leave off the outer layers,
which had the most cinnamon oils, and then they must have got
other comments and started making them the right way again.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Spicy Beansprouts with Vermicelli
 Categories: Pasta, Vegan
      Yield: 2 servings

      3    Spring onions; sliced
      2 tb Dark sesame oil
      1 ts Garam masala
      1    Garlic clove; crushed
    100 g  Beansprouts
    150 g  Vermicelli
      1 tb Chopped coriander

  So quick to make, this dish has all the qualities of classic Eastern
  cookery. Chopped coriander, sprinkled over it just before serving, is
  the finishing touch.

  Soften the spring onions in the oil for a few min and then add the
  garam masala and garlic. Stir for another min or so and then toss in
  the beansprouts and stir-fry for another 3-4 min until heated
  through, tender but still crisp. Cook and drain the vermicelli and add
  to the pan, stirring until well mixed and hot. Serve in a warm dish,
  sprinkled with the fresh chopped coriander.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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