MSGID: 1:18/200.0 604e7c5c
-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> I've had to catch myself over the years to, making sure I don't get any
 RH> German into my Spanish or vicce versa. Used to drive my college German
 RH> instructor nuts when I'd start a sentence in German, finish it in
 RH> Spanish and be gramatically correct in both languages. (G) But I never
 RH> could trill the Rs very well.

I know someone who speaks 16 languages and is a linguist.  His accent
can get strange at times and he has to think in English in order to
lose his accent.  Let me tell you, going to a good Chinese restaurant
and having him order in flawless Mandarin is guaranteed to get a
jaw-dropping response from the staff.  The same with a Mexican place.

 RH> Most of what we think of as Mexican you wouldn't find down there in the
 RH> same form as is served in the States. (G) Same with a lot of Italian
 RH> food.

I think that's the case with most ethnic restaurants around the US.
There is a little tiny Chinese place here in Johnson City called "The
Magic Wok".  The last time I went there, when I was still married to
Maura, a very nice older Chinese lady handed us menus and said, "Here
is the American menu."  She then handed us another menu filled with
Szechuan dishes and said "Here is the real food."  We laughed and
understood what she meant.  Evidently the entire family is from the
Szechuan province.

They even turned down the heat for us the best they could on the spicy
dishes.

 RH> OK, then the one rule will need amending. I'll be judicious in the use
 RH> of them.

I've amended the rules.  I hope that others will not have an issue
with it as you have been in the echo for a long time and are not known
for causing issues (unlike yours truly long ago).  I agree with the no
religious discussion rule but your taglines of Bible quotes are, IMO,
not anything to start fights about.

 RH> How about throwing in some canned chicken or tuna? Even dicing up some
 RH> cold cuts would work too.

I do like putting in canned chicken, or if I have it, salted ham
chunks.

 RH> I'd be doing good these days to eat half of it. We used to get ramen or
 RH> similar more when the girls were home but they've both been out of the
 RH> house for years. We'd like to find a whole wheat based ramen but have
 RH> had very little success (every so often now and then some will pop up)
 RH> overall.

I shouldn't eat the packaged ramen so much but I do like it.  It seems
the "cup o'noodles" have a lot less fat and sodium than the packaged
ramen.  Though with the packaged ramen, I have added hamburger to the
beef flavor, chicken to the chicken flavor, and once, added real
shrimp to the shrimp flavor. :D

 RH> Understood! Butter or olive oil added would be good too, maybe about a
 RH> tablespoon or so.

I have added both.  I prefer olive oil in this case.  Just a little to
make the mixture less likely to become one giant chunk as it cools. :D

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toasted Garlic Cheese Bread
 Categories: Cooking liv, Italian
      Yield: 1 Servings
 
      1 lg Loaf of Italian bread
      2 c  Garlic; peeled
    1/2 c  Fresh herbs, i.e. parsley or
           -basil
      6 tb Butter
    1/2 c  Grated Parmesan
 
  Preheat broiler.
  
  Slice loaf of bread lengthwise and separate. In a mini-chop food
  processor combine garlic and herbs and process for 10 seconds until
  coarsely chopped. Add butter and process until smooth and well
  combined. Spread butter mixture over halves of bread, place on a
  baking sheet and sprinkle grated cheese over bread. Broil in oven for
  1-2 minutes or until golden and bubbly.
  
  Cut into 1-inch slices and serve warm Recipe By
  : COOKING LIVE SHOW #CL8737
  
  Posted to MC-Recipe Digest V1 #242
  
  Date: Sat, 12 Oct 1996 11:11:27 -0500
  
  From: "Jon and Angele Freeman" 
 
MMMMM
 
Later,
Sean

... Why is there so much month left at the end of the money?
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