Text 29785, 95 rader
Skriven 2015-08-07 10:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various 52
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 ML> She knew when it was time, sounds like. Might have been
 ML> that lack of purpose that did her in - seems that it at
 ML> least took away the will to continue. I envy her that
 ML> her mind and body could cooperate in making the decision;
 NB> When I looked back on the previous months, it was suddenly clear to me
 NB> in retrospect that she'd been courting the pneumonia... although it
 NB> was winter, and although she usually would want things quite warm,
 NB> she'd been going out to doctor appointments and all only wearing a
 NB> light windbreaker jacket

It sounds like a conscious decision that it was time. There
are those who might disagree, but I feel one must respect
that kind of wish.

 ML> ICU last fall, after the 3 pints, I thought maybe the time
 ML> had come to make the decision, only I dilly-dallied and
 ML> said, it's okay if I die, but it's okay if I don't.
 ML> Apparently I didn't.
 NB> I've already come to the it's okay either way point... so if a
 NB> decision point shows up, I'll just play it out and see what happens... 
 NB> :)  I'm just as glad that you didn't, by the way...  ;)

Thanks. I was kind of of two minds about that.

 NB>> Considering the caliber of artist faculty, I would expect that...
 NB>> sounds like a very enjoyable occupation, to be making music with such
 NB>> as those... :) 
 ML> It was fun, and I held my own, despite being an oldster.
 NB> Good for you.. :)

The day I can't keep up is the day I stop trying.
=

 ML> Sushi is all about the rice. We just got a bag of Nishiki
 ML> medium-grain rice that says that it's "perfect for sushi."
 ML> I beg to differ. It was, though, perfectly okay rice, though
 ML> a product of California.
 NB> Perfect for sushi in their minds, I guess... 

There's perfection and there's perfection, if you know
what I mean.

 NB>> Fu's, though, are nice pieces... and his rice is always superb... :)
 ML> A sign of a good chef.
 NB>> His rolls are also well filled, nice fat pieces
 ML> Who will never get to retire.
 NB> At least only under great protest from his regulars... ;)

Nonetheless, that kind of personal investedness takes its
toll, and you have to bear that in mind.

 ML> Much better with real king crab, though I haven't seen that
 ML> in a while, the best of late being the leg meat from small
 ML> snow or large spider crabs.
 NB> That sounds decent, too...  :)

I won't order California roll if I'm not assured that
the crab component isn't to my standards.

 ML> I wonder if a customer who is discriminating in ordering food
 ML> from such a deal is held in higher or lower esteem than the one
 ML> who eats in the way you describe.
 NB> Different kind of esteem, perhaps...  :)  He gets some fun out of
 NB> giving people what they want, when they aren't too discriminating...
 NB> but he also does very much enjoy the customer that is willing to try
 NB> things, and/or does have some discrimination...

What kind predominates in Rochester?

Celery root soup
categories: soup, dairy, vegetarian
Servings: 4

1 Tb olive oil
3 cloves garlic, thinly sliced
2 md shallots, thinly sliced
1 celery root, washed and peeled
1 fennel bulb, fronds removed
3 c heavy cream
2 c water
Salt to taste

In a large pot over moderate heat combine the oil, garlic
and shallots. Add a pn of salt. Sweat the mixture until the
shallots are almost clear. Cut the celery root and fennel
bulb into small pieces. Add the celery root, fennel, cream
and water to the pot and simmer for 30 min or until the
vegetables are fully cooked. Transfer the mixture to a
standard blender and process until smooth. Season to taste.

Restaurant mar'sel at Terranea Resort, Rancho Palos Verdes

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