Peter Lucas did a really fine job by hosting a wine & cheese tasting
for the pensioners on his swampy old island. And no matter how hard
the pensioners resisted Peter Lucas's request to be invited to their
'Xmas Knees Up, '

Nevertheless, Peter finally won and he not only managed to be invited
to that special little occasion, he also managed to twist their puny
little arms and be invited to their Xmas dinners, where in spite of
fifty-two year old Peter being on a disability support pension, he
managed to drink himself stupid and then brag about it.

Not that anyone needs an excuse for *dauntless * Peter Lucas to be
stupid for we all know a donkey has more brains than Lucas.

Now Peter is nursing his hangover while the other pensioners, who had
little to drink, are enjoying the day.
Yes good ole *no drugs for me* Lucas only managed to ruin his own day
with alcohol, which according to him, alcohol is not a drug.
Goodonya Pete mate!

Harry

I think you need some basic instructions about flying before you go
off and buy one of those air toys you posted the other day.

Basic Flying Rules:
1. Try to stay in the middle of the air.
2. Do not go near the edges of it.
3. The edges of the air can be recognized by the appearance of ground,
buildings, sea, trees and interstellar space. It is much more difficult to
fly at the edges.

Trader Joe's has a couple new flatbread products.

One is their Tomato and Pesto Flatbread, which
is a large piece of flatbread covered with pesto,
mozzarella shreds, and chunks of tomato. Great
stuff! I'm still digesting one I topped with
leftover diced turkey and minced deseeded fresh
red Thai chilis. I've eaten several of these
since they appeared a few months ago. My only
complaint is that they're a bit greasy and
could do with some throttle-back of the olive
oil and cheese (though most Americans would
probably prefer a throttle-up).

The main streets seem to be clearing up in Seattle, but the buses are
still running sporadically. I've managed to come down with a cold and
didn't like the idea of waiting for buses that wouldn't come, so I'm
staying hom

Capture recipes of interest with digital camera. Especially useful
when you're away and it's not *your* cookbook or magazine article or
whatever. Beats the heck out of scanning/printing or copying.

Display recipe(s) in kitchen on a digital picture frame. I just got
one for Christmas. Today, watching stored pic's flash by, including a
photo-snarfed recipe or two captured on the camera card, this idea
dawned on me. I can see the DPF hanging on a cabinet door real soon.

After reading all the rib roast cooking methods, I was prepared.
I cooked an 8 lb. roast at 500deg. for a half hour, then lowered the
heat to 325 until the roast reached 130 deg. I took it out,
put in the Yorkshire pudding, and tented the roast till everything was
done. It was perfect.

I provided wine, cheese, smoked salmon and raw veg while folks were waiting.

We sat down to:

rib roast, gravy
sauteed mushrooms
Yorkshire pudding
green and yellow string beans
mashed potatoes
mashed sweet potatoes
assorted olives
salad: mixed baby greens, chopped pear, pomegranate seeds,
candied pecans, with blush wine dressing
shiraz

Dessert was a "bought" deli tiramisu, coffee and cordials

It was a delicious meal, even our 7 yr. old grandson thought so.

In article sqwertz.com>,
Sqwertz cluemail.compost> wrote:

AND I'M HAVING SEX WITH HIS SON!

We did the Christmas rib roast starting at 500 deg as described here
and elsewhere. I put the probe into the meat, checked it about 10
minutes later and the temperature read "HI" which means "You just
torched another probe"...

Luckily we had an old dial-style meat thermometer tucked away in the
back of a drawer.

The previous probe reached the end of its lifetime when I used it in a
pork roast on the gas grill. I can understand that the probe can't
handle raw flame (should have realized that from the start) but it
ought to be able to deal with a 500 degree oven! Grrrrr...

They don't seem to make replacement probes AFAIK. I guess I'm getting
the dual-probe model so that I have two probes to trash.

At least the roast turned out very good, though the center wasn't
quite as tender as I expected for $8.50 a pound...

Best -- Terry

Hello,

I have a Colombian friend who has agreed to make me the soup Ajiaco,
but only if I can find her the herb Guasca here in Los Angeles. Does
anyone know where I can obtain it?

Thanks,

Steph S.