NANCY BACKUS wrote to DAVE DRUM <=-

Plus it lets me tell the panhandlers and other leeches "I'm on plastic
only, man (or ma'am)" with a straight face.

I just tell them "sorry, I just don't have anything" with a gentle,
sympathetic smile....

The other day, in a fey mood, I saw a guy standing on a street corner
with his crude home-made cardboard sign "Homeless - Hungry - Anything Helps". So I ducked through a Mickey D's drive-thru lane and brought
him a couple McDoubles. And got a really wierd look and a very faint mumbled "Thanks" for my trouble. Bv)=

Guess he didn't care all that much for the Clown... ;)

Or he was a scammer ..... we seem to get a lot of those in my area. And
it's tacky, as well as an eyesore. Many of the so-called homeless and
desperate beggars I see on the street corners are entirely too sleek and well-fed to be convincing. And there is an older woman posts herself at
busy intersection on the upmarket side of town with her two mutts and a
sign saying "Shelters won't allow pets".

Which is true - as far as it goes. Shelters do not allow pets. But the
motel (formerly a Holiday Inn) she lives at certainly does. I have a
shop to which I make deliveries near there and I've seen her leaving
her room with the pooches and her traps ready to go scam another day's
takings from the unsuspecting public.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beggars' Purses
Categories: Five, Appetizers, Dairy, Vegetables
Yield: 6 servings

MMMMM--------------------------CREPES--------------------------------
1 1/2 c Milk
4 lg Eggs
3 3/4 oz Pastry flour
+=OR=+
3 oz All-purpose flour
+=AND=+
3/4 oz Cake flour
pn Salt
1/2 oz Melted butter

MMMMM--------------------------FILLING-------------------------------
Chives; blanched
Caviar
Sour cream or creme fraiche
Butter; melted

COMBINE ALL INGREDIENTS for the crepes, except the
butter. Whisk well and pass through a fine strainer.
Let rest 1 hour. Add butter before cooking the crepes.
Cook the crepes and be careful not to brown them. Lay
the crepe out on a piece of parchment or a clean towel
(don't lay out more than 12 at a time or they will dry
out). Fill with a spoonful of caviar and sour cream.
Pull the edges of the crepes up to form small purses
and tie with a chive. Serve warm or at room
temperature, lightly brushed with butter.

These crepes can also be rolled or folded in the more
traditional manner if forming the purses seems like a
daunting task. The result is beautiful, however, and
worth the extra effort.

This elegant recipe comes from Katherine Alford, chief
instructor at the New York Cooking School. Katherine
used to be the chef at the Quilted Giraffe in New York.
These crepes are a signature dish of that restaurant.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... "Reason has always existed, but not always in a reasonable form" Karl Marx

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