That was a direct reference to one of your
taglines (whose sentiment of course I don't
share). Making one's own, even better.
That one was an adaptation of something someone said in another echo once. I thought it would make a cute tagline.
It represents pretty much the opposite of
my mindset, but I have plenty of friends
who espouse it.
Some people thing that if there's money in the pocket (or bank), it's
there to spend. I'm not one of those people.
You have heirs and a mortgage.
Still a ton of question marks; I'd given a partial
explanation earlier. It might be a little complication
that the standard spelling is "larb" - perhaps the
person doing the earliest transliteration was a Brit.
OK, that clarifies things.
In north Thailand, the home of the dish, the
pronunciation is more like lahp.
I see, thank you.
We always have to remember that our idea of
the sounds that correspond to letters of the
alphabet is not universally held. The problem
is compounded when you deal with other
alphabets, or, worse, in the case of Chinese,
for example, no alphabet at all.
True. Don't know if she gives any (no pun intended) feed back to
Publix > on the demos, our opinions, etc.
Depends on how enlightened management is. If
they know what's good for the company, they
will welcome any marketing data they can get.
Probably got to where they are today by listening to customer feed back.
A lesson that could well be learned by other
companies.
You guys have more moisture in the air. If it
gets a little cold, all the more chance for
a little havoc to be wreaked.
We've warmed up quite a bit, most of the snow is gone. January and
February are when we usually see more of it here but for now we're
enjoying temps in the 50s.
A few days ago we got those 50s in
Massachusetts. Sadly, it's back in the
normal 30s now. Luckily, I'm not there.
Plus it's supposed to be 61 on Friday
there - 7 degrees warmer than New Orleans.
Improvement is ardently to be hoped for.
Improved enough that I was able to sing in the Christmas choir at church today without problem.
Good job.
It turns out that the old bromide about
your using only (insert whatever small
percentage here) of your brainpower just
+
isn't true.
Selective retention can be good or bad, depending on what's selected to
keep or forget.
There are pluses and minuses.
Thai Tofu with Mint Leaves Salad
2 Tb chopped cilantro leaves
This has the dreaded cilantro in it; can I sub a bit of regular parsley?
No, not, never. Omit if you can't stand just
a little of the stuff.
Lamb slice with garlic mayonnaise
categories: gilding the lily, main
Serves: 2
h - For the garlic mayonnaise
2 free-range egg yolks
salt and freshly ground white pepper
175 ml extra virgin olive oil
175 ml sunflower oil
lemon juice tt
2 garlic cloves, crushed to a paste
h - For the lamb
4 sl cold leftover lamb breast
salt and freshly ground black pepper
plain flour, for dredging
1 free-range egg, beaten
breadcrumbs, for coating
1 Tb oil
watercress, for serving
For the garlic mayonnaise, place the egg yolks
into a bowl with the salt and white pepper.
Gradually whisk together while very gradually
trickling in the sunflower oil, followed by
the olive oil. Once the mixture is becoming
very thick, add a little lemon juice. Continue
beating, adding the oil a little faster and
speeding up the beating speed. Add more lemon
juice, salt and pepper to taste. Refrigerate.
Season the lamb with salt and black pepper.
Place the flour, beaten egg and dry breadcrumbs
into three shallow bowls. Dredge the meat in
the flour, then dip into the beaten egg and
roll in the breadcrumbs.
Heat the oil in a heavy-based pan and fry the
lamb slices until golden-brown. Carefully turn
over the lamb and cook on the other side. Remove
the lamb from the pan and drain on kitchen paper.
Stir the garlic paste into the mayonnaise. Place
the slices onto warmed plates and serve the
garlic mayonnaise in a bowl on the side. Squeeze
some lemon juice over the meat if liked.
Simon Hopkinson, The Good Cook, BBC One
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