Well, don't let the fact that you have 3 months or
so trigger the procrastination gene.
I won't. It's time to grow up and get a new passport, maybe I'll
even get a stamp in it this time. <G>
Cleaning up the house I found my brother's
childhood passport; it had stamps in it. His
more recent passports did not have stamps. I
recommend going out there and getting stamps,
even if crossing the US-Can border may no
longer give you one - my current passport has
5 fewer stamps than customs crossings.
of the Irish to spell, having Sean it with a
lot of other names.
Oh he's going to be upset now! ;)
Heh. Maybe he'll talk more then.
Perhaps with practice she will learn some
self-preservative common sense.
I sure hope so!
I was sort of stuck in a "funny grandchildren
stories" discussion, despite not having any
myself, and it's amazing what dumb things people
do growing up - and their resiliency and
ability to make an okay life in the end.
I don't necessarily endorse this recipe, but it
will become clear why I put it here.
---------- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Burgers
Categories: Vegetarian
Yield: 8 servings
2 oz Bulgur wheat 3 tb Tahini (sesame seed
paste)
1/4 c Canola oil 1 1/4 c Cooked chickpeas
1 1/4 c Finely chopped mushrooms 3 tb Tamari
1 1/2 c Finely chopped carrots 3 tb Lemon juice
2 c Finely chopped onions 1/4 ts Cayenne pepper
2 tb Minced garlic 1/2 ts Salt
3/4 c Walnuts 3/4 ts Freshly ground pepper
1/2 c Sunflower seeds 3/4 ts Ground cumin
1/2 c Wheat germ Oil
1/3 c Chopped parsley -for rubbing burgers
& grill
2 tb Chopped dill
Put bulgar in a bowl of hot water, soak for 10 minutes or until
tender,drain.
Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15
mins. Let cook.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ.
Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari,
lemon
juice, cayenne, salt, pepper, and cumin until blended (small lumps ok).
Add to the sesame-bulgur mixture, mix well.
Chill thoroughly to firm the mixture.
Shape into patties, pat with oil, cook 4 minutes on each side, flip
carefully with a Wide spatula to keep from falling apart.
Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.
Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or
coleslaw or carrot slaw.
From: swelch at pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups:
rec.food.recipes
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