LL-L "Delectables" 2005.08.06 (07) [E]

[Lowlands-L]

======================================================================
L O W L A N D S - L * 06.AUG.2005 (07) * ISSN 189-5582 * LCSN 96-4226
http://www.lowlands-l.net * lowlands-l at lowlands-l.net
Rules & Guidelines: http://www.lowlands-l.net/index.php?page=rules
Posting: lowlands-l at listserv.linguistlist.org or lowlands-l at lowlands-l.net
Commands ("signoff lowlands-l" etc.): listserv at listserv.net
Server Manual: http://www.lsoft.com/manuals/1.8c/userindex.html
Archives: http://listserv.linguistlist.org/archives/lowlands-l.html
Encoding: Unicode (UTF-8) [Please switch your view mode to it.]
=======================================================================
You have received this because you have been subscribed upon request.
To unsubscribe, please send the command "signoff lowlands-l" as message
text from the same account to listserv at listserv.linguistlist.org or
sign off at http://linguistlist.org/subscribing/sub-lowlands-l.html.
=======================================================================
A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
=======================================================================

From: Global Moose Translations <globalmoose at t-online.de>
Subject: LL-L "Delectables" 2005.08.05 (02) [E]

Ben wrote:
> "Well, the basic ingredients are fresh egg yolks, Everclear..."
>
> Good mother! How much of that stuff do you drink? How long have you
> Lowlanders drunk that brew?
> Ben
> No, I'm not a teatotaler.

Hee hee... gotcha... I did tell you that this recipe came from my
stepfather, who was a pharmacist, and therefore had almost pure alcohol,
rather than brandy, readily available. But it was diluted, of course. Still,
while store-bought advocaat is not very strong, between 12 and 20 percent
maybe, my dad's stuff was probaly more like 35 percent or so.

Actually, I doubt I will ever be allowed to touch a drop of that stuff again
because my diabetes is rather acting up these days, and advocaat is plenty
sweet.

Gabriele Kahn

----------

From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Hi, Gabriele!

> Actually, I doubt I will ever be allowed to touch a drop of that stuff 
> again
> because my diabetes is rather acting up these days, and advocaat is plenty
> sweet.

Sorry to hear that, and best wishes!

Far be it from me to dispense medical advice, but I want to share something 
(hopefully) delectable I discovered, that may be helpful, certainly could do 
no harm.

My glucose levels drop markedly whenever I partake of large quantities of 
parsley, especially raw parsley.  When my wife and I made it for my mother 
during our last (and I mean "last") visit her glucose levels showed the same 
effect.  So far I've found no direct reference to this in traditional remedy 
resources (though lots of good qualities are listed, including "blood 
cleansing").  Nutritionists and physicians I've mentioned it to have never 
heard about it and probably assumed I was on some sort of mind trip. 
However, everyone agrees that one can not eat too much parsley.  The nice 
thing is that it's cheap, especially if you grow it yourself (which should 
be no problem for you), since I mean *large* quantities.   If you are not 
too fond of raw parsley it helps if you whiz up insane amounts of it with 
tomato, cucumber and other vegetables (though easy on carrots!) in a blender 
to make a health drink or gazpacho.  I make tabuleh by cutting the amount of 
bulghur wheat down to about 25-30% of the usual and increasing the amount of 
chopped parsley at least by double (the more the merrier), large amounts of 
chopped spearmint (fresh or dried, which apparently enhances the effects of 
the parsley), adding diced cucumber, bell pepper (capsicum) and tomato, 
mixing it up with fresh lemon juice, salt and olive oil, and letting it 
stand for 20-30 minutes before serving.  It's a wonderful Middle Eastern 
treat (and I *love* Middle Eastern, especially especially Arabic, food), 
excellent as a summer salad.  Try it if you haven't already.  I often make 
it for potlucks with Turkic, Arabic and Persian friends, and they all 
wholeheartedly approve, have all asked for the recipe.

And you can't drink too much water, of course.

Sterkte!  Take care!
Reinhard/Ron

P.S.:

Low Saxon vocabulary:

Bell pepper: groyn paprika/peper-schoot <gröön Paprika/Peperschoot>
Bulghur wheat: *bulgur-weyten *<Bulgur-Weten>?
Carrot: wortel, wottel, wuttel <Wortel>, <wottel>, <wuttel>
Cucumber: gurk <Gurk>
Mint, spearmint: mint <Mint>
Parsley: petersil(len) <Petersill(en)>
Tomato: tomaat <Tomaat>

==============================END===================================
Please submit postings to lowlands-l at listserv.linguistlist.org.
Postings will be displayed unedited in digest form.
Please display only the relevant parts of quotes in your replies.
Commands for automated functions (including "signoff lowlands-l")
are  to be sent to listserv at listserv.linguistlist.org or at
http://linguistlist.org/subscribing/sub-lowlands-l.html.
=======================================================================