Beware those Monday mornings. Think of all those
easterners, and how they were watching the clock
tick down all Sunday.
It was the only time I had an experience like this, other times the line
was much shorter. The novelty of shopping at Woolworths, so soon after
the wall came down made for the longer lines.
Not every place is totally free of the old East.
I mentioned Chemnitz as one of the dreariest
places I've ever seen (not counting real slums).
It's one of these techno-nerdy things anyway. (G)
Also important for people with eyes, which of
course I'm not particularly.
Mine work, tho not 20/20.
Add an extra zero here or there, and that
might be applicable to me.
Mine aren't that bad yet. Sometimes fuzzy but overall, working.
Most people make their eyes work, sort of.
He was just the one that happened to be picked. (G)
Well, he was a massive imperialist, a homosexual,
and might have liked Wagner if Wagner had been
born during his lifetime.
Not the kind of guy I'd like to befriend tho.
Not my first choice, but a lot of people make
allowances based on power and wealth.
I've been to at least two bakeries that specialize
in the things. Not that that's anything to be
overproud of, just that they do. Both are in Brooklyn,
which has precious little else to be proud of.
Especially since the Dodgers moved out of town 60 years ago.
That long, eh. So are you of the school that
says the team was named after the locals'
adeptness at dodging traffic or at dodging
trolley fares?
---------- Recipe via Meal-Master (tm) v8.00
Title: Moist Rhubarb Coffeecake
Categories: Cakes
Yield: 9 servings
2 c Cake flour 1/4 c Thawed, frozen egg
1 ts Baking powder Substitute
1 ts Baking soda 1 c Nonfat palin yogurt
1/2 ts Salt 1/2 c Applesauce
1 c Plus 2 tablespoons light 1 ts Vanilla
Brown sugar, packed 3 c Coarsely chopped
rhubarb
Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
midwestern and east coast transplants. Just stir diced uncooked rhubarb
into the coffeecake batter and bake. (By Times Food Stylists) Sift
together
cake flour, baking powder, baking soda, and salt into large bowl. Stir in
cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce
and vanilla. Stir into flour mixture just until ingredients are almost
blended. Quickly stir in rhubarb just until mixed. Turn into
9-inch-square
pan sprayed with non-stick vegetable spray or lined with parchment paper.
Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350
degrees
F. 30 to 35 minutes or until cake tests done in center.
Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0
fat;
50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.
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