Thanks Boris ;-). I will print that out and see if my wife won't
consider trying some as well.
I was going to reply off-List, but I thought that I would mention
garlic soup as prepared for me by a Czech friend (Hind helicopter pilot
in the Republic's air force). You need loads of garlic, boiling water,
pepper and some sort of meat, preferably dried meat like speck or
schinken. Boil it all together while you have a shower to get rid of
the smell of smoke and alcohol from the night before (it is a hangover
cure after all); by the time you get to it there will be little taste
left in the garlic. Drink hot with a remedial beer, preferably a
Budwar.
OM content: my Czech friend, Jarda, used a P*ntax, but he admired my
OMs ... ;-)
Chris
p.s. my doctor told me that of course I could drink alcohol with my
antibiotics; it's the only way to keep healthy! cb
On 24 Mar 2005, at 15:35, Willie Wonka wrote:
> Let me guess...
> A very slight fever if any, body stiff as a tree trunk and very, very
> achy, especially the back and the back side of the legs. If you
> decide to do any physical activity, you are swimming in cold sweat and
> suffer of shortness of breath...
> I am sure that I am not off by much.
> I wish you speedy recovery, but you might need the help of the
> antibiotics. Also hot (yes hot) red wine with some spices in it might
> help. Here are a couple of classic Bulgarian recipes for you:
> 1L red wine
> 4-5 Cloves
> Cinnamon sticks, I don't know how much, because I hate it...
> 15-20 whole peppercorns
> 2 Apples
> 2 Lemon wedges
> There are two schools of thought how to prepare it:
> a) Cut the apples in squares, combine all the ingredients and bring
> just to a boil, take it off. Do this two more times.
> I think this is an inferior method and the resulting liquid is good
> only to water the vine in the backyard with...:)
> b) Cut the apples in squares, combine all the ingredients with the
> exception of the lemons, cover and leave overnight. Next day add the
> lemons and heat up to about 70-80 degrees Celsius. Keep the rind on
> the lemon wedges, very important as it releases very pleasant aromas
> once heated...
> If you really cant wait, just heat up the wine just before it boils
> and grind some black pepper in it, and you will be just as happy (at
> the end)
> If you really want to get fancy, go and get from your local
> international store a bottle of red Bulgarian Pelin. This is a wine
> that you usually drink warm, much better than the above or anything
> else, ever. The only thing I know about it is that is made out of a
> particular kind of grape and a little sack with proprietary herbs such
> as, St, John's Worth, Thyme etc. added during ageing, nothing exotic.
> Or you can search for a Glögg on the net if you want to stick with the
> northern part of Europe...:)
> I would not recommend it as a supplement to your antibiotics diet (or
> any alcohol...)
> Get well soon
> Boris
> P.S. I drink this after spending long time with my OM's in the cold,
> windy winter days by the sea, trying to capture those lighthouse
> images (the mandatory OM content just in case you were wandering where
> this email was going...)
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