Subject: Carrot and Ginger Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 21 2000 - 11:13:51 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to my fellow Virgin Islander and email buddy Mervin Baer for
this one. He wrote, "Betcha don't print this one!" How much you
wanna bet, Mervin?
A man goes into a cafe and sits down. A waitress comes to take his
order, and he asks her, "What's the special of the day?"
"Chili," she says, "but the gentleman next to you got the last bowl."
The man says he'll just have coffee, and the waitress goes to fetch
it. As he waited, he noticed the man next to him was eating a full
lunch and the bowl of chili remained uneaten.
"Are you going to eat your chili?" he asked.
"No, help yourself," replied his neighbor.
The man picked up a spoon and eagerly began devouring the chili. When
he got halfway through the bowl, he noticed the body of a dead mouse
in the bottom of the bowl.
The man sitting next to him says, "Yeah, that's as far as I got, too."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This recipe can be made in much less time than allotted in our
"15-Minute Dishes" theme this week if you use a food processor to
grate the carrots and ginger. Whether you use a machine or do it
manually, this recipe is delicious and can be done with time to spare.
Carrot and Ginger Salad
1 lb (450 g) carrots, grated
3 scallions (spring onions), green and white
parts, thinly sliced
A 1-inch (2.5 cm) piece of fresh ginger, grated
6 Tbs (90 ml) sesame or extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and stir to thoroughly
combine. Serve chilled or at room temperature. Serves 4 to 6.
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