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On 10 Dec 2005 at 16:50, Dallas wrote:
> Need to find the song lyrics to a june carter song she recorded before
> she married Johnny Cash. "Times a waistin' " I found the words once on
> the net/web but did not bookmark them and I know they are out there
> just can't find again. Song start of with
>
> Well I've got lips
> We'll I've got lips
> let's get together and use those lips...let's goooo time's a
> waistin...
>
>
> Take Care
> Mail ya later,
> Dallas/Dmommyof3
>
Hi Dallas,
Don't know if you found 'em elsewhere, but in case you didn't, here they are:
Phaed
Time’s a Wastin’ Lyrics
Male: Now I’ve got arms
Female: And I’ve got arms
Together: Let’s get together and use those arms
Female: Let’s go
Together: Time’s a wastin’
M: I’ve got lips
F: And I’ve got lips
T: Let’s get together and use those lips
F: Let’s go
T: Time’s a wastin’
F: A cake’s no good if you don’t mix the batter and bake it
M: And love’s just a bubble if you don’t take the trouble to make it
T: So if you’re free to go with me
T: I’ll take you quicker than 1-2-3
F: Let’s go
T: Time’s a wastin’
(Instrumental Break)
M: Now I’ve got blues
F: And I’ve got blues
T: Let’s get acquainted and lose those blues
F: Let’s go
T: Time’s a wastin’
M: Now I’ve got feet
F: And I’ve got feet
T: Let’s start to walk with a lover’s beat
F: Let’s go
T: Time’s a wastin’
F: You’ve got me feelin love like I never have felt it
M: You’re full of sugar and I’m think I’m the burner to melt it
M: Now I’ve got schemes
F: And I’ve got schemes
T: Let’s get together and dream some dreams
F: Let’s go
T: Time’s a wastin’
On 31 Jan 2006 at 12:34, sandra wrote:
> Hi Phaedrus,
> Hope you can find the answer to this question for me.
> Have you got any idea what happened to the Gortons Fisherman?
> I think his name is Denny Miller, and he's been doing those
> commercials for years. Gortons has started running spots with
> a new actor in them. I'm really curious as to where the "old guy"
> is. Can you help?
>
> Many thanks, Sandra
>
Hi Sandra,
As far as I can determine, Denny is alive and well. He just published his autobiography,
titled "Didn't You Used To Be What's His Name?".
He has a website here: Denny Miller
The new Gorton's fisherman is actor Craig Littler, who starred in the 1979 TV series Jason
of Star Command, has made hundreds of commercials and was the actor who first spoke the line,
"Pardon me, would you have some Grey Poupon?"
Phaed
On 27 Jan 2006 at 6:15, Don wrote:
> Phaedrus,
>
> Do you have or know of any recipes for licorice ice cream.
> Thanking you in advance. Don
>
Hello Don,
See below.
Phaed
Licorice Ice Cream
4 eggs (suggest liquid pasteurized eggs, available at most supermarkets)
2 1/2 cups sugar
4 cups whipping cream
1 tablespoon anise flavoring
1/4 teaspoon lemon flavoring
1/4 teaspoon salt
Milk as needed to fill ice-cream canister three-quarters full
Turquoise food color, optional
Beat eggs; add sugar, 1/2 cup at a time, beating after each addition.
Add whipping cream, anise and lemon flavorings, salt and food color,
if desired. Mix until well blended. Pour into freezer can and add milk
to three-quarters full. Freeze in 5- to 6-quart freezer according to
manufacturer's directions.
--------------------
Licorice chunk ice cream
Yield: 1 Batch
1 1/2 c Whipping cream
1 1/2 c Milk
? c Sugar
3 Egg yolks
1 ts Vanilla extract
2 tb Aniseed
1/2 c Black licorice whips;chopped
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil. In a small bowl, whisk the egg yolks lightly. While
whisking, pour 1 cup of the hot cream mixture into the bowl, then
pour the egg mixture back into the saucepan and place over medium-low
heat. Stir constantly with a wooden spoon (don't let the mixture boil;
it could curdle) for about 8 minutes, or until it begins to thicken
and coats the spoon. To test for doneness, dip a metal spoon into the
mixture and run your finger across the back. The custard is done when
your finger leaves a clear, clean trail. A candy thermometer should
read 175-180 degrees F. Remove the pan from the heat and stir in the
vanilla. With a mortar and pestle, roughly crush the aniseed, or place
the seeds in a plastic bag and bruise them with a hammer. Stir the
crushed seeds into the hot ice cream base. Cover and chill in the
refrigerator for at least 1 hour (the longer it is refrigerated, the
stronger the flavor will be). Strain the mixture and add the chopped
licorice pieces. Pour the mixture into an ice-cream maker and freeze
according to the manufacturer's instructions.
Source: "The Herb Companion" August/September 1996
---------------------
Licorice Ice Cream
Prep: 15 min, plus freezing time.
6 large egg yolks\cooked
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients,
except vanilla, in a heavy saucepan over medium high heat. Stir
frequently until mixture just comes to a boil. In a steady stream,
slowly whisk mixture into beaten egg yolks. Return mixture to pan
over medium low heat and cook, stirring constantly, until it registers
170°F on a candy thermometer (do not boil). Remove from heat. Stir in
vanilla and strain mixture through a fine sieve into a bowl. Discard
licorice pieces. Cover and chill in refrigerator. Freeze in an ice
cream maker 20-30 minutes until frozen.
This recipe serves 8 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 8 only.
Per serving: calories 351, fat 21.7g, 55% calories from fat,
cholesterol 297mg, protein 5.4g, carbohydrates 34.2g, fiber 0.0g,
sugar 16.8g, sodium 90mg, diet points 9.3.
Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0,
Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 1.9,
Very lean meat protein: 0.4
On 29 Jan 2006 at 15:19, ALBERT wrote:
> Cioppino?
>
Hello Albert,
Cioppino is a fish stew created by Italian American fishermen in
San Francisco. It's technically an American dish, although it has
a Genovese name and was based on Italian fish stew recipes.
See below and these sites for recipes:
Soupsong
Cioppino
Phaed
Cioppino
1/4 cup olive oil
2 medium onions, diced
1 bunch scallions, chopped
1 green pepper, diced
1/2 bulb fennel, diced (optional, but very good)
3 cloves garlic, minced
1 quart of fish stock or cold water
3 cans Italian tomatoes (16 oz.) including juice
1 cup dry white wine
2 bay leaves
salt and pepper to taste
2 pounds assorted white firm-fleshed fish
(swordfish, halibut, snapper, cod)
8-10 littleneck clams
3-4 hard-shelled crabs, if available
15-20 medium shrimp
1 tablespoon chopped fresh basil
8-10 slices Italian or sourdough bread
Heat the oil in a large soup pot. Add the onions, scallions,
peppers and fennel and sauté until the onions are translucent.
add the garlic and continue to sauté until the aroma becomes
apparent. Be careful not to brown or burn the garlic. Add the
white wine and cook until reduced by half. Add the fish stock
or water, tomatoes and bay leaves. Cover the pot and simmer
slowly for about 45 minutes, adding more water if necessary
to maintain a fair amount of broth. Remove and discard the bay
leaves. Add the clams and crabs and simmer for about ten minutes.
Add the shrimp and fish and simmer until the fish is cooked
through and flakes easily. Add the chopped basil and adjust the
salt and pepper as needed. During the final 15 or 20 minutes of
cooking, rub the slices of bread with a little olive oil and the
cut side of a garlic clove and toast lightly under the broiler
or in the oven. To serve put one of the bread slices in a soup
bowl and ladle the stew over it. Accompany with a dry white wine
such as Sauvignon Blanc, Frascati or Pinot Grigio. Should serve
8 to ten.
--------------------------
Cioppino
Categories: Soups/stews
Yield: 1 servings
Olive oil
1 Green pepper; seeded & chopp
2 Med onions; chopped
1 Bunch parsley; snipped
3 Cloves garlic; minced
2 cn Whole tomatoes; cut up
2 cn Tomato sauce
1 1/2 c Dry white wine
3/4 ts Dried oregano, crushed
1/2 ts Dried basil crushed
2 Whole bay leaves
Coarsely ground black pepper
1 1/2 lb Fish *
24 oz RAW shrimp
2 cn Minced clams; with juice
* e.g. cod, perch, whatever, skin & bones removed, & cut into
bite-sized pieces (frozen ok)
In large pot or dutch oven, cook onion, green pepper and parsley
over very low heat about 10 min. Add garlic and cook about 3
minutes more. Add tomatoes, tomato sauce, wine, oregano, basil,
pepper and bay leaves. Bring to boil, reduce heat and simmer
covered 30-40 min. Remove bay leaves and discard. Thaw shrimp
under cold water (if necessary) Add fish, shrimp, clams and clam
juice. Simmer covered 10-15 min or until fish is done.
----------------------------
Cioppino
Ingredients:
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
Directions:
Over medium-low heat melt butter in a large stockpot, add onions,
garlic and parsley. Cook slowly, stirring occasionally until onions
are soft.
Add tomatoes to the pot (break them into chunks as you add them).
Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in
fish, if desired. Bring to boil.
Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle
soup into bowls and serve with warm, crusty bread!
See these sites for more Armenian Recipes:
Adventures in Armenian Cooking
Cookery Art
Recipe Source
Astray
Armenian Oven-fried chicken (Korvatz Hav)
by Anahid Merigian
1 cup dry bread crumbs
1/3 cup Romano cheese, grated
1/4 cup parsley, minced
1/4 tsp pepper
1/2 tsp salt
11/2 sticks margarine (melted)
1 garlic, crushed
3 lbs broiling chicken, cut into serving pieces
Mix crumbs, cheese, parsley, pepper and salt. Combine margarine
and garlic and dip chicken. pieces in the margarine. Roll each
piece thoroughly in the bread crumb mixture.
Place pieces of chicken in a single layer in shallow baking pan.
sprinkle with remaining bread crumb mixture. Bake at 350o until
tender, about 50 minutes.
Serves 3-4
-------------------------
Armenian Himayag's Shish Kebab
by Monug Piligian
1 leg of lamb, boned and cubed (l"-l1/2" cubes)
6 - 8 whole green peppers, cut in half and deseeded
6 -8 whole red tomatoes
1 med. eggplant, cut in 11/2" cubes
2 lge. onions, sliced and coarsely chopped
1/2 bunch fresh parsley, cleaned and chopped
salt, pepper to taste
1 tsp. red pepper (opt.)
juice of 1 lemon
When cubing lamb, cut out all gristle, leaving a little bit of fat
(not skin). Mix meat with parsley, onions and pepper. Cover bowl
and refrigerate overnight.
Three or four hours prior to barbecuing, add lemon juice and mix
well. The salt is added just before skewering meat.
Place meat on skewer (not too tight) . Green peppers, tomatoes,
and eggplant are placed on separate skewers. Do not combine
vegetables on same skewers because each one cooks at a different
rate. Remaining onions and parsley may be used as garnish.
Place all skewers on a hot charcoal grill turning often to cook
evenly. Lightly oil all vegetables with a pastry brush while cooking
to prevent them from burning. After 15 minutes remove one piece of
meat from skewer and cut in half so as to test to see if well done.
After shish kebab and vegetables are cooked, remove from skewers
into large roasting pan. Serve immediately to insure the utmost of
quality and flavor.
1 pound of bone-in lamb will serve one adult.
---------------------------------------------
Armenian Pizza (Lahmajoon)
by Azniv Charkoudian
Dough:
6 cups flour
5 tbsp. shortening
11/2 tsp. salt
1 pkg. yeast
3 tbsp. sugar
2 cups warm water
2 lbs. lamb or beef, ground once
2 cups canned tomatoes
2 tsp. salt
pinch of cayenne
pinch of blk. pepper
2 med. onions, finely chopped
1/2 cup parsley, finely chopped
1/2 cup green pepper, finely chopped
Dough:
Place yeast and 1 tbsp. sugar in 1/2 cup water and let stand for
a few minutes. Use a dutch oven type pan with cover for kneading
dough. Combine 6 cups flour, 11/2 tsp. salt, 2 tbsp. sugar, 3 tbsp.
shortening, 11/2 cups water. Add yeast preparation and knead. Use
remaining 2 tbsps. shortening on hand and rub on bottom of pan as
you knead dough. This procedure will clean hand and bottom of pan
of sticky dough. When dough is smooth, place cover on pan and
place pan in oven which has been warmed for only 1 minute. Let
stand until dough is double in size (about 2-3 hours).
Meat Filling:
Place all ingredients in bowl and mix well. Place in refrigerator
until ready to use.
Rolling out of dough:
Take raised dough and make 12 balls. Now cut each ball in half,
making a total of 24 balls. Place balls on tray sprinkled with flour.
Let stand 10 minutes.
Roll out each ball to 7" diameter and place on cookie sheet. Place
11/2 heaping tablespoons of meat mixture on each rolled dough and
spread evenly. Bake in 450o oven. Place tray on bottom shelf for
10 minutes and then move to top shelf for an additional 5 minutes.
Remove from cookie sheet and place, staggered, on a tray to cool.
(do not stack) When cold, stack with meat filling facing each other
and place in refrigerator. When serving, it can be warmed by placing
in a 325o oven for 5 minutes. May also be served cold.
Makes 2 dozen
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