Custom Search



Time's A-Wastin'!

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:


Timeís a Wastiní Lyrics

Male: Now Iíve got arms
Female: And Iíve got arms
Together: Letís get together and use those arms
Female: Letís go
Together: Timeís a wastiní

M: Iíve got lips
F: And Iíve got lips
T: Letís get together and use those lips
F: Letís go
T: Timeís a wastiní

F: A cakeís no good if you donít mix the batter and bake it
M: And loveís just a bubble if you donít take the trouble to make it

T: So if youíre free to go with me
T: Iíll take you quicker than 1-2-3
F: Letís go
T: Timeís a wastiní

(Instrumental Break)

M: Now Iíve got blues
F: And Iíve got blues
T: Letís get acquainted and lose those blues
F: Letís go 
T: Timeís a wastiní

M: Now Iíve got feet
F: And Iíve got feet
T: Letís start to walk with a loverís beat
F: Letís go
T: Timeís a wastiní

F: Youíve got me feelin love like I never have felt it
M: Youíre full of sugar and Iím think Iím the burner to melt it

M: Now Iíve got schemes
F: And Iíve got schemes
T: Letís get together and dream some dreams
F: Letís go
T: Timeís a wastiní

The Gorton's Fisherman

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?"


Licorice Ice Cream

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.


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
170įF 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:





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 sautť until the onions are translucent. 
add the garlic and continue to sautť 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. 
  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.

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 

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! 

Armenian Recipes

See these sites for more Armenian Recipes:

Adventures in Armenian Cooking

Cookery Art

Recipe Source


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

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

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


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus