Bill Swisher wrote to Mike Miller <=-

I'm not looking forward to 50. 40 was rough enough. Can I
stop aging now? please?

Well sure you can! You might not like the process, but it is
possible. Besides in a decade or two you'll look back and think...
"Boy what a wimp I was, now it's getting rough." :-) Besides,
you still have your second childhood to come.

How does that work? I have never left the first. Bv)=

When I was a younger man the cry was "Don't trust anyone over 30" and
my 30th natal anniversary was staring at me with gimlet eyes. Then I
hit 40. Then 50. The the decade watchwords began to turn optimistic.

But when I first heard "Seventy is the new Fifty" my thought was "I
don't want to through that AGAIN."

Still when people say "I hate getting old" I tell them "It beats what's
in second place." Some days not by much but I figure that any day I wake
up and get out of bed it's a new chance to screw the pooch.

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

Title: Pink Gimlet Prawns
Categories: Seafood, Citrus, Booze
Yield: 2 Servings

12 oz Can lemonade, pink lemonade
- or limeade concentrate;
- thawed
8 md Raw prawns; peeled, tails on
5 oz Vodka or gin
1 Lime; sliced in rounds
Zest of one lime
Sea salt
2 tb Olive oil
1 ts Cornstarch

After the prawns have been cleaned and de-veined, rub
them with the olive oil and place on a flat pan or
cookie sheet. Spread a small amount of sea salt over
the top of the prawns and in a hot oven to bake (the
hotter the better, 450°F/230°C in a convection oven
if possible).

When the prawns have just lost their gray color in the
center, remove from the oven, place on a cool plate and
refrigerate.

Pour the frozen lemonade into a saute pan. Fill the
container the concentrate came in 1/3 way with gin or
vodka. Pour this into the pan containing the concentrate
(drink what is left over). Add the lime zest. Bring the
contents of the pan to a boil and cook for about 5
minutes, or until the alcohol has cooked out. Mix the
cornstarch with a small amount of cold water and stir
into the lemonade. If not using pink lemonade, add a
drop of red food coloring. Pour into a bowl and cool.

Arrange lime slices on a platter. Place a prawn on each
slice. Pour the sauce in a ramekin for dipping.

From: http://toscanospuyallup.com

Uncle Dirty Dave's Archives

MMMMM

... Software Independent: Won't work with ANY software.

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* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)