Text 6539, 54 rader
Skriven 2013-11-06 13:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: down the tubes 431
==========================
 RH> The language, I am sad to say, has been "gone" since Chaucer scribbled
 RH> some  of it down.  

Well, Chaucer's English wasn't all that great, shoures
soote notwithstanding.

 -> I think "just say no" would be my first line here.
 RH> It was my mother handing it to me.  Being an obedient daughter, or
 RH> really  one not wanting to bother fighting it, I swallowed.  

I don't want to say anything about the dynamic, but there's
something not so great about someone in the double digits
of age caving in to the lunacies of an old folk. Of course,
you have to live with the person, so that's another thing,
but just saying no isn't all that a difficult procedure.
Hasn't she noticed that you can't stand the stuff?

 -> I don't mind even bad tomato juice, but if it were something
 -> that nasty to me, I'd have downed it in two flushes.
 RH> Possibly the best use for tomato juice, except as liquid to help
 RH> decomp in  the compost pile.
 
---------- Recipe via Meal-Master (tm) v7.05

      Title: TOMATO BREAD
 Categories: Breads, Vegetables
   Servings:  2

      2 c  Tomato juice                        1 ts Salt
    1/2 c  Tomato sauce                      3/4 ts Oregano
      2 tb Olive oil                         1/2 ts Dry basil
  6 1/2 c  Flour                             1/4 ts Rosemary
      2 pk Active dry yeast                  1/4 ts Pepper
      3 tb Brown sugar                         2    Cloves crushed garlic

  Lightly grease large bowl and two loaf pans with olive oil. In small
  saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups
  flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3
  minutes. Gradually add remaining flour, mixing by hand, if necessary, until
  it holds together enough to turn out on floured surface. The dough is quite
  sticky, and yuou may need to add a little more flour, but not too much, or
  you will have a dry bread. Knead about 5 minutes, until dough smooths out,
  place in greased bowl, cover and let rise 1 hour. Punch dough down, let
  rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans
  and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,
  reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf
  sounds hollow when thumped with knuckle. Tip loaves out immediately onto
  wire rack to cool. Source unknown

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