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On 8 Jan 2006 at 16:38, Christine wrote:
> Hi Phaed,
> Here's one that may stump even you. I have not seen the movie "The
> Adding Machine" for a long time. It used to be on TV often. I
> believe it's from 1968, starring Milo O'Shea and Phyllis Diller. The
> movie's theme song has haunted me for years. It's a beautiful song.
> "We love, we laugh, we................(other stuff) ...How little we
> know". I wish I knew the name of the song. I'm a music teacher in
> Boston and I sure would like to have my choir sing it. Thanks for all
> your help in the past, Christine
>
Hi Christine,
I spent quite some time on this because I like this sort of question.
However, I didn't have much luck. I couldn't find the name of the
song except as "The Adding Machine" theme song.
The lyrics below may be the lyrics of the song, but I'm not even sure
of that, as they weren't credited or referenced on the page that I
found them - they just had the lines you give. Wish I could have
found out more, such as the actual title or the publisher, but this
is all I was able to find.
Phaed
(NOTE: New information indicates that this song was composed by
Earl Wilson Jr., composer of the Broadway Musical "Let My People Come" - Phaed)
We laugh, we cry,
We live, we die,
and when we're gone
the world goes on.
We love, we hate,
We learn too late
how small we are,
how little we know
We hear, we touch,
we talk too much
of things we have
no knowledge of.
We see, we feel,
yet can't conceal
how small we are,
how little we know.
See how the time
moves swiftly by,
we don't know how,
we don't know why.
We reach so high
and fall so low
the more we learn,
the less we know.
Too soon the time
to go will come,
too late the will
to carry on.
And so we leave,
too much undone,
how small we are,
how little we know.
On 7 Jan 2006 at 17:04, Karen wrote:
> I am looking for a recipe that seems not to exist. My dear friend's
> Hungarian grandmother used to make him a soup that he loved and wants
> to recreate. All he can tell me is that it is a soup called egg soup
> that starts out by mixing flour and Crisco and which has raw eggs
> dropped into it when it boils during cooking. He does not remember
> anything else being in it, and it looked like brown gravy. He says no
> meat or veggies and that it tasted delicious. I have found the
> technique of dropping in the eggs to boil in Hungarian soups and the
> closest sounding recipe I can find is a Hungarian mushroom soup. He
> may not remember anything else that was in it as he was so young. I
> have always found the recipes from his childhood that he hankers for,
> but this one has me stumped...I've tried everything I can! Could you
> please help if at all possible? Thank you so very much....Karen Marrow
>
Hi Karen,
The Hungarian name for a soup called "egg soup" is "Tojásleves".
Sorry, I could not find a recipe in English. I did find the two
below in Hungarian, which I am sending to you in the possibility
that you can get them translated.
Phaed
Sanghaji tojásleves
Kínai leves
Hozzávalók:
4-5 személyre
3 db tojás, 8 dl csirke alaplé, 5 dkg szeletelt bambuszrügy,
2 fej szeletelt gomba, 1 szeletelt paradicsom, 5 dkg karikára
vágott kígyóuborka, 1 teáskanál szezámolaj, ízlés szerint só,
bors.
Forraljuk fel a csirke alaplét, adjuk hozzá a bambuszrügyet és
a gombát, sózzuk, borsozzuk ízlés szerint, és fozzük egy percig.
Öntsük bele az elkevert tojásokat, fozzük további 2 percig.
Adjuk hozzá az uborkát, a paradicsomot, a szezámolajat és forrón
tálaljuk.
-----------------------------------
Tojásleves
Ugyanúgy készül, mint a Köménymagos leves, azzal a különbséggel,
hogy nem felvert, hanem egészben belefőzött tojással dúsítjuk.
4 tojást egyenként törjünk fel, és óvatosan csúsztassuk a forró
levesbe, ügyelve arra, hogy az edény különböző részeibe kerüljenek.
Utána lassú tűzön forraljuk még 10 percig, hogy a tojás megszilárduljon.
Amíg nyers, a levest nem szabad megkeverni. 4–5 perc után azonban
legalább egyszer keverjük át, nehogy a rántás leégjen. Melegen tálaljuk.
Hűtőszekrényben tároljuk.
Afghani Recipe Sites:
Ethnic Foods.com
Rumela's Web
Asia recipes.com
Margarita's Afghani Recipes
RECIPES:
Murgh Kebab
Ingredients:
2 lbs Boneless chicken breasts or thighs
1 tbsp. Corn oil
2 tbsp. plain yogurt
2 tsp. crushed garlic
1 tsp Salt
1/2 tsp. ground coriander
Yellow onion
Green bell pepper
1 box Cherry tomatoes.
Direction:
Cut chicken into 2-inch pieces. Place in a bowl and add garlic,
oil, salt, coriander and yogurt. Mix well and marinate overnight.
Cut bell pepper on thick strips. Cut onion on large pieces.
Put chicken pieces on skewers alternating with tomatoes, onions
and green peppers. Grill for about 12 minutes, until done.
--------------
Afghani Kebab Sauce
Ingredients:
2 medium Onions, peeled
2 c plain yogurt
Dash of Lemon juice or rice vinegar
Sugar
Pepper to taste
2 tb Ground cumin seeds
2 tb Ground coriander seeds
1/2 - 3/4 tsp cayenne pepper or Chili paste
2 tsp Fresh ground ginger and Garlic paste
Chopped cilantro to taste 1/2 tsp Turmeric
Direction:
Liquefy in blender. Simmer until thickened slightly and
flavor is set.
----------------------
Noni Afghani (Afghani Bread)
Ingredients:
1 1/2 c Water warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk mixed W/1 tb Water
1 tb Black cumin seed
Direction:
These small oval breads are baked in a Tandoor, the stove of the
region -- sometimes buried in the ground as it is in India. The
Afghan oven is above ground & is of rounded bricks, which are
heated. Matzoth & noni are shaped & slapped & stuck on the hot
bricks for fast baking.
1. Mix 1/2 cup of warm water, yeast, & sugar together & let it
proof for 10 min. When froth appears, sprinkle 1/2 ts flour on
top & let it continue to proof for 5 min more. The froth will rise quickly.
2. Put flour in a large mixing bowl & sprinkle salt over it. Make
a well in middle of flour & add oil & yeast mixture. Stir this in
& add small amounts of water until you have produced a soft, moist
dough that can be handled. Knead well for 5 min. Put dough ball
back in bowl, cover w/towel, & let rise for 1-1/2 hours. Punch
down dough.
3. Divide dough into 8 equal parts & roll each part into a ball.
Roll each ball into a oval shape 6 to 7 inches long & 1/2 inch
thick. Draw tines of a fork in 3 lines along length of each noni
for a decorative design. Paint each noni w/egg mixture & sprinkle
over all 1/2 ts black cumin seeds. (This is traditional seed to
use, but caraway seeds may be substituted if black cumin seed is
unobtainable. Put noni on an un-greased cookie sheet & bake in a
preheated 350 F. oven for 20 to 25 min. The brown top will glisten.
Makes 8 noni.
NOTE: Black Cumin : Smaller & sweeter than standard cumin seed;
plants grow wild in Middle East. The seeds are used in Afghanistan,
Iran, & Turkey. Black cumin seeds are sprinkled on Afghani-bread.
-----------------------------
Bride's Fingers
Ingredients:
Sweet Syrup
1/2 package (16 oz.) frozen filo dough, completely defrosted
1/4 cup unsalted butter, melted
Filling:
1/2 cup almonds or pistachios, pulverized in food processor with
1/3 cup sugar
Glaze:
1 egg, beaten
sugar
Direction:
Prepare the syrup in advance and chill in the refrigerator. Combine
the filling ingredients. Preheat the oven to 375 degrees F. Grease
1 or 2 baking sheets.
Cut the filo in half crosswise and again in half, stacking the
covering with a slightly dampened towel to prevent drying. Lay 2
rectangles on your work surface with the shorter sides facing you,
and brush lightly with melted butter.
Place a rounded tablespoon of the filling in a line across the
shorter side of filo that faces you. Fold the longer edges of the
pastry inward, sealing in the sides of the filling, and roll the
pastry up from the short side, forming a fat cigar shape. Place on
the baking sheet with the cut edge down. Repeat with remaining dough.
Brush the tops of the pastries lightly with a bit of beaten egg and
sprinkle with sugar. Bake for 15 to 20 minutes, until golden brown.
Dip the warm fingers into cool Sweet Syrup and arrange on a serving
tray. Serve at room temperature.
Finally found the recipe; made it tonight and it is fabulous! Since
you went to the trouble to look for me; thought you might like to
have the recipe.
Thanks for your efforts, Kay.
Artichoke Sausage Soup
Ingredients:
12 ounces Italian Sausage
(2) 14 ounce cans artichoke hearts, drained OR (2) 9 ounce
packages frozen artichokes, thawed.
(3) 14 ounce cans Italian plum tomatoes
1 package onion soup mix
3-4 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon basil.
Crumble sausage into pieces in a soup pot; brown and drain
off fat. Cut artichoke hearts and tomatoes into bite-sized
pieces and add tosausage, Add remaining ingredients and heat
through.(8 servings)
I served with a warm loaf of sourdough bread. It was a great meal.
On 9 Jan 2006 at 13:03, Carol wrote:
> I bought an electric pressure cooker and would like to know if you
> know of any book I can buy with instructions on how to make different
> meats using the electric pressure cooker, ( like spareribs, roasts,
> the basic). The book that came with it isn't very helpful. thank you
> carol
Hello Carol,
Amazon has these books:
"Pressure Cookers for Dummies" by Tom Lacalamita
"Pressure Perfect : Two Hour Taste in Twenty Minutes Using Your Pressure Cooker" by Lorna J. Sass
"The Pressure Cooker Gourmet : 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes" by Victoria Wise
"The New Pressure Cooker Cookbook" by Pat Dailey
"Pressure Cooking for Everyone" by Rick Rodgers, et al
Also, these websites have pressure cooker recipes and information:
Miss Vickie
Hip Pressure Cooking
Home Cooking
Phaed
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