Text 32672, 75 rader
Skriven 2015-11-03 10:12:16 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oily 409
================
>  ML> To be fair, I've paid for my privileges over the years.
> I know, I've read your travelogues for the past how many years now?

I didn't start for my first few years on the echo, so
maybe late '90s?

> But trying to get a seat near enough to an outlet to plug the computer
> into can be iffy.

As airport gate areas get renovated, more and more outlets
(and even charging centers) become available. In the older
facilities, it can be a challenge (both to the wits to suss
out where the scarce resource might be and to the strategy
of getting there before someone else does).

>  ML> > more by the company that originally put them out.
>  ML> For those with mild intolerances, there are still single-strength
>  ML> (3000 units I believe) available, but they cost almost as much as
>  ML> the triples that I buy.
> We don't buy it that often now, since we don't have cow's milk as such
> on hand. Most often our "milk" is an alternative one but I keep the dry
> instant or non instant on hand for cooking or baking.

I rather liked some of your mylks.

>  ML> I don't generally like slowing down.
> I'd rather slow down and keep my fingers intact. (G)

With me the desire for speed is balanced with that for
keeping my fingers.


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Preserved Grape Vine Leaves
 Categories: Greek, How-to
   Servings: 1

           Karen Mintzias
           Instructions:

  Pick leaves early in their growth period, that is early summer, when
vines
  are covered with leaves.

  Choose leaves of medium light colour, not too young.  If vines have been
  sprayed, wait for period recommended for general harvest by manufacturer
of
  insecticide.  When picking, snip off stem.

  Wash leaves and stack in piles of 24, with shiny side up.  Roll up and
tie
  with string.

  Bring 8 cups water to the boil with 1/4 cup salt.  Drop in 4 bundles at a
  time, return to the boil and blanch for 3 minutes, turning rolls over to
  blanch evenly.  Lift out and drain.  Repeat with remaining rolls.

  Make a brine with 8 cups water boiled with 1 cup rock salt.

  Pack rolls upright into warm sterilized jars and pour hot brine over
  leaves.  Remove air bubbles and seal when cold.

  Brine is sufficient for 20 bundles of leaves.  Increase accordingly to
  quantity being preserved.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302
069
  1

  Typed for you by Karen Mintzias

MMMMM
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