recipes and naval lavage

[Guest guest]

Ah Mike, give yourself a break! Just start with a nice amount of butter,

say 100 grams (I'm sorry, I'm metric) or a cup or so.

Add parsil the way you like it, chopped, and I would say a quarter of a

cup. Two cloves of garlic, a dash of lemon juice, seasalt en freshly

white pepper.

Get confident in your cooking, you don't need measurements for making

garlic butter.

With whatever you cook, just trust your good judgement and see how it

works out. You'll know the next time what to put in more or less.

I have difficulty sometimes figuring out what the recipes you guys give

here are like, for I didn't know how much is an ounce or a cup. I then

remembered I have a glass measuring bowl in my cupboard (two actually)

that gives metric and cups, and ounces and pints! Great discovery.. So

now I know 1 cup is half a pint and 1 cup is about 0.25 litre, and so

on.

It was handy for the directions of the nasal lavage, who did me good

yesterday. I'll keep them up, I won't have to buy the very expensive

Physiomer anymore, that's 10 euro and you use it up in a week. It's

seawater under pressure, with a good nozzle to put into your nose, but

now I use a one cup teapot and I'm fine. It costs near to nothing.

Expenses are high with bad health sometimes.

I hope my directions for the garlic butter are specific enough for you..

I never use recipes except for pastry and that is out for the moment. I

read recipes to inspire me, and make my own. That's the best way when

you're restricted like on our diet.

I bought a great fish book yesterday. It has got photographs of fish and

explains cooking methods and everything. There are very few recipes I

would follow to the letter, but I can use a lot of the ideas in this

recipebook!

-

That butter sounds great, do you have the recipe with quantities?

Enjoy it!

a