Seems a bank should recognize its best interest
in keeping a customer relationship going smooth.
A Bank would... Long story short - private loan and his main job is for
us to fail. Out of the seven people who bought the company together with
his funding, there's only 3 of us left. We're the stubborn ones. ;)
Wow, I have a hard time understanding when someone
wants others to fail. Presumable there's the vulture
thing, and he will swoop in and vulch the assets if
the catastrophe occurs.
not to use something like Seeteufel (the German
name, means sea devil).
See I would totally eat a dish made with Sea Devil. ;)
As would I, but there's the public to think
about. Names often color people's ideas about
foods. I'm thinking of ordering Seelachs tonight
at this beer-and-pork restaurant Barfusser, because
the English menu claims it to be "white salmon."
P.S. I split a Schweinshaxe with Lilli instead.
were sleeping; all the time he was driving in his
taxi, people were praying!
I'm going to remember this one! (I am after all a taxi driver! ;) )
A few years ago I rode with the self-styled
"best taxi driver in the world" as featured
on the Travel Channel. We were okay until he
took both hands off the wheel and turned around
to the back while describing something to us;
also when he started dancing some traditional
Turkish dance in the driver's seat - this being
in Istanbul, of course.
... Correct me if I'm wrong -- at your own risk.
You're not alone in this.
---------- Recipe via Meal-Master (tm) v8.01
Title: Chickpea Salad with Garlic-Cumin Vinaigrette
Categories: Salads, Vegetarian, Garlic
Yield: 4 servings
1 c Dried chickpeas -(thyme, mint,
tarragon,
- soaked overnight; -OR- - parsley, cilantro)
2 1/2 c Canned chickpeas 1 tb Cilantro leaves
1 1/2 c Finely diced red onion 2 tb Red wine vinegar
6 tb Extra-virgin olive oil -OR- lemon juice
4 ea Garlic cloves; crushed 1 1/2 tb Coarsely crushed
cumin seeds
1 ea Red jalapeno chili; minced Salt
3 tb Finely chopped minced herbs Freshly ground black
pepper
Drain soaked chickpeas and cook, covered, in water to cover until tender,
about 2 hours or a little longer. Plunge them into cold water, then rub
them between fingers to remove the skins. (If using canned chickpeas,
simply drain and rinse.) Toss beans in a bowl with the onions.
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs,
vinegar
or lemon juice, salt, and pepper. Pour over the salad and mix
thoroughly.
Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or
longer. Add cilantro leaves as garnish. Serve at room temperature.
Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from
"Classical Turkish Cooking" by Ayla Algar
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