Unicorn (Unicorn@Indenial.com)
Sun, 24 Oct 1999 02:43:12 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Mayra Melville for sending us this food funny:
A truck driver stopped at a roadside diner for lunch, and ordered a
cheeseburger, coffee, and a slice of apple pie. As he was about to
eat, three motorcycles pulled up outside. The bikers came in, and one
grabbed the trucker's cheeseburger out of his hand and took a huge
bite from it. The second one drank the trucker's coffee, and the
third wolfed down his apple pie.
The truck driver didn't say a word. He simply got up, paid the
cashier, and left. When he was gone, other motorcyclists snickered to
one another and congratulated each other on being so "bad." As the
cashier walked up, one of the motorcyclists growled, "He ain't much of
a man, is he?"
"He's not much of a driver, either," the cashier replied. "He just
backed his 18-wheeler over three motorcycles."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This marmalade not only tastes great on toast, but you might want to
try serving a little of it with roast chicken, like you would a
chutney. Think about making it as a holiday gift as well.
Lemon Marmalade
3 lbs (1.5 Kg) lemons
8 to 10 cups (2 - 2.5 L) granulated sugar
Slice the lemons as thin as possible and discard the ends. Remove all
the seeds and tie them in a square of doubled cheesecloth. Place in a
nonreactive bowl with enough water to cover and let stand overnight.
Measure the lemons and water into a wide, shallow, nonreactive pan.
Add an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently
and skimming off the foam as it rises, until temperature reaches 220F
(105C), about 1/2 hour. Remove marmalade from heat. To test for
consistency, drop a little marmalade on a saucer and put the saucer
into the freezer until marmalade is cold, about 5 minutes. Tip the
saucer: the marmalade should just barely run. If too thin, return the
marmalade to medium-high heat and cook, testing often, until it has
reached the right consistency. Put marmalade into hot, sterilized
pint or half-pint jars. Store in refrigerator up to 1 month or, for
longer storage, seal according to reliable canning instructions.
Makes about 4 pints (2 L).
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