• 425 wandering again

    From MICHAEL LOO@1:123/140 to ALL on Sunday, October 14, 2018 11:55:04
    425 wandering again

    So this afternoon I'm taking this massive long journey involving
    25 hours in planes and another 5 or so kicking around airports.
    I'm meeting Glen and Kevin the afternoon of the 16th, then racing
    off to rendezvous with Lilli on the 17th, whence we will be seeing
    friends in New Zealand; then I'm returning to Australia to do the
    ceremonial opening of the last bottle of Ray Ward's last vintage.

    Kevin, by the way, is recovering decently from his amputation and
    prosthesis fitting and will be allowed to dine outside his rehab
    facility for the first time in monthes. It will be Glen's and my
    job to prevent him from overdoing it on his first day and first
    opportunity to touch wine this year. Since I will be holding the
    pursestrings, it is possibly a possible task, though I wonder
    about his state of mind during the long weeks of tea and lemonade.

    P.S. I am informed that I should have no problem with Internet
    access so should be relatively here most of the time. No need
    to remind you to be good; I know you will be, plus there's the
    specter of me lurking. I will encourage you to offer interesting
    food-related stuff, unlike this -

    ---------- Recipe via Meal-Master (tm) v8.00

    Title: LEMONADE SLUSH
    Categories: Beverages, Drinks
    Yield: 1 litres

    4 lg Lemons
    225 g Sugar, castor
    Ice cubes
    1 3/16 l Water
    Lemon slices
    -for decoration
    Sugar, castor
    -for frosting

    A non-alcoholic cooler for drivers!

    Chop the whole lemons into small segments, place in a blender or food
    processor with sugar and add 600ml of water. Blend for 20 seconds then
    strain through a sieve into serving jug.

    Return the lemon mixture left in the sieve to the blender, adding a
    further 600ml of water, and blend for 10 seconds. Strain into a jug.
    Place
    the ice cubes between two tea towels and bash with a rolling pin until
    crushed. Tip into the jug of lemonade and chill.

    Dampen the rim of the glasses with a little lemon juice, the gently dip
    into the castor sugar. Pour the lemonade into the glasses and decorate
    with lemon slices.

    from HOME & ANTIQUES / AUGUST 1994
    typed by KEVIN JCJD SYMONS

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