> We used to have to pull so I could barf, on long car rides.  These days I
> stay out of the back seat. 

I try to stay out of automobiles almost as
assiduously as many of my friends try to
stay out of aircraft.

> > Ah. That makes sense. I also found "Marriage is the 
> > triumph of imagination over intelligence. Second 
> > marriage is the triumph of hope over experience"
> > - Oscar Wilde (1854-1900) via telegraph.co.uk
> I'd always heard Johnson rather than Wilde, but the Telegraph is a few
> thousand miles closer to the source than I am. 

The second half was attributed to Johnson, 
and the prequel, if you will, to Wilde. The
debt owed to Johnson by Wilde has been well
documented.

> > Neither rain, nor sleet, nor urinous bums will
> > keep me from my occasional visit to NYC. It's
> > an acquired taste, I admit.
> I'll leave it to you.

I have been in Hartford a few times. I 
definitely prefer Manhattan.

> > Mungbeans in Sugar Syrup
> > categories: sweet, Chinese, stripped down, acquired taste
> That sounds a bit odd.

Heh. It was actually meant for Weller, who 
has apparently been researching things to
do with mung beans.

--mm
Ants climbing trees
cat: mine, Chinese, amusing, simplified
servings: 2

1 bundle bean threads (2 oz or so)
3 oz ground pork
1 ts soy sauce
1 ts sherry
oil
1 garlic clove, minced
1/2 ts minced ginger
1 ts chili paste with garlic
chicken broth
1 scallion, white and green, minced

Soak bean threads in warm water.

Mix pork, soy, sherry and let stand.

Drain bean threads and set aside.

Heat oil hot, adding aromatics. Hold your
breath. Add pork mixture and stir-fry until
done. Remove all to a warm bowl.

In the same pan, add bean threads and stir-fry
15-30 sec or so. Add broth gradually, I have no
idea how much, maybe up to a cup, until threads
have puffed up and are translucent and tender.
Put on a serving plate, spoon pork over, and
strew scallions over all.

source: Michael Loo

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