Unicorn (Unicorn@Indenial.com)
Mon, 28 Jun 1999 19:48:36 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Just by coincidence, here is the second "diet" food funny in a row.
This was sent in by Wanda Fulford of Cobalt, Ontario, Canada. Here is
what she had to say:
Dear Chef:
My mom would have loved your site. She was an excellent cook and
loved to collect recipes. She was my mentor, my best friend, and most
of all my mom. She will be gone 4 years on August 30 and not a day
goes by that I miss her..This was in one of her recipe books that I
got - DePALMAS ITALIAN LOW CALORIE DIET
MONDAY
Breakfast: Weak tea
Lunch : 1 Bouillon Cube in 1/2 cup diluted water
Dinner : 1 pigeon thigh and 3 oz. prune juice (gargle only)
TUESDAY Breakfast : Scraped crumbs from burnt toast. Lunch : 1
Doughnut hole(without sugar) and 1 Glass dehydrated water Dinner : 2
Canary drumsticks
WEDNESDAY
Breakfast : Boiled out stains of table cloth
Lunch : Bellybutton from navel orange
Dinner : Bee's knees and mosquito knuckles
THURSDAY
Breakfast : Shredded egg shell skins
Lunch 1/2 doz. poppy seeds
Dinner : 3 eyes from Irish Potato (diced)
FRIDAY
Breakfast: 2 Lobster antennae
Lunch : 1 Guppy Fin
Dinner : Jelly Fish vertebrae a la Bookbinder
SATURDAY
Breakfast: 4 Chopped banana seeds
Lunch : Broiled Butterfly Liver
Dinner : Fillet of soft shell crab claw
SUNDAY Breakfast : Pickled Hummingbird tongue Lunch : Prime ribs of
tadpole Dinner : Tossed paprika and Cloverleaf (1) Salad and Aroma of
empty custard plate.
NOTE: ALL MEALS TO BE EATEN UNDER MICROSCOPE TO AVOID EXTRA PORTIONS.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Serve this very Mediterranean appetizer with toasted slices of French
or Italian bread, and your friends might finally believe you "summered
in Cannes," like you've been telling them for years.
Parslied Tomatoes
1 to 1+1/2 lbs (500 - 750g) ripe cherry tomatoes
1 Tbs (15 ml) extra virgin olive oil
1 Tbs (15 ml) red wine or balsamic vinegar
1 clove garlic, finely chopped
3 Tbs (45 ml) finely chopped fresh parsley
Salt and freshly ground black pepper to taste
Remove the stems from the tomatoes and cut each in half. Combine with
the remaining ingredients in a mixing bowl and toss gently to coat the
tomatoes. Arrange on a serving platter with toothpicks for guests to
serve themselves. Serve with toast or crackers. Serves 6 to 8 as an
appetizer.
This archive was generated by hypermail 2.0b3 on Tue Jun 29 1999 - 09:00:02 EDT