Adonai why.
Adonai a day keeps the bad juju away?
Pretty much so, but the only significant checks
came from nonclassical recordings.
No surprise there except that it happened at all.
True enough, and once in a while I'd get a surprise check.
Every once in a while someone samples an old track and the old
musicians get a minute cut.
That may actually happen, but I've not seen it.
As I said, though, I've gone out with a couple of lawyers.
My sympathies.
They both went into defending the defenseless, so
not all bad.
Not all that remunerative, but not that bad. A lady at my church is
now a juvie court judge. It pays a little better, but probably not a
lot.
Steady work, though.
All those truants have to grow up and do something. Some do
drugs,
some do time, and some go into politics.
Some do all three!
And some of those were right here in Connecticut.
Disconnecticut, you mean.
Corrupticut is the usual.
It is one of the nastier states, but I still think
Rhode Island is worse.
Nothing other than a bunch of hog gouache.
This conversation has to Turner round!
I doN C Wyeth.
I Hartley care any more.
Mucha do about not much?
I'd be glad to get into a Tiffany time.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mint Flower Ice Cream
Categories: Desserts
Servings: 6
1/2 c Caster sugar
3/8 c -Water
4 tb Mint leaves
- (less if desired)
1 ts Mint flowers
1/2 Lemon; juiced
1/2 pt Double cream; -OR-
1 1/4 c -Heavy cream
Green food colouring (opt.)
MMMMM---------------------------TO DECORATE--------------------------------
Mint leaves and flowers
This is the perfect dessert for a summer's day. Use a combination of
spearmint, apple mint and eau-de-cologne mint for the best flavour.
Dissolve the sugar in the water, then boil for 3-4 minutes to make a
light
syrup. Put in the mint leaves and flowers and liquidize until smooth.
Cool, then strain. Add the lemon juice and stir in the cream. Mix well
together, whisking gently. Add a drop or two of food colouring if
necessary.
Pour into an ice tray and freeze until mushy. Beat well, then freeze
until
hard.
Serve in tall glasses, decorated with sprigs of mint leaves and lots of
fresh mint flowers.
Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen
Mintzias
MMMMM
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