Text 11964, 83 rader
Skriven 2007-02-17 17:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Buffet 80
=================
 SD> Yours and mine both.  I am currently running about $1000 a year in
 SD> medications ($8 a bottle from the VA).

I would be way over that, except I've refused to refill some
of the prescription stuff (Lipitor, for example, which is off
plan, and for which one of the doctors told me to substitute
niacin - off the record, of course).

 SD> I have been ordered to lose 65 pounds.

I'm close to fighting weight - don't need to lose much but
should do more exercise.

 SD> I'm joining a small gym and have a weightlifter
 SD> friend to help me out with support and workout tips (such as muscles
 SD> one day, cardio the next, never more than 30-45 minutes a day, take it
 SD> easy). 

I talked to a physiologist once who said that for best
results you shouldn't exercise the same systems each day,
but rather do each set of exercises something like 3x a
week. It sounds from your situation, though, that you
should probably emphasize the cardio part, if you can
take it.

 SD> I've been known to toss some romaine lettuce on my burgers.  I have
 SD> recently gotten into salads and enjoy them sans dressing. :)

Well, sounds as though getting into salads is a good idea.

 SD> Ours just says "Ryan's", no steakhouse.

I seem to recall that back in '05 this one said "Ryan's
Steakhouse"; now it says "Ryan's" in big letters with
"steaks, seafood, buffet" underneath.

I find that after a week in the land o' chains, I gained a
pound. Part of the less-than-expected weight gain owed to my
not being able to sleep well, and part of it was because of my
being careful about the carbs.

YANKEE POT ROAST
cat: main, historic, Durgin-Park
yield: 10 to 12 servings

4 to 5 lb pot roast (brisket or cap meat)
Flour for dredging
6 carrots, chopped
2 sm onions
6 celery ribs
3 lb cn stewed tomatoes
2 Tb celery salt
2 Tb white pepper
6 bay leaves
1 ts poultry seasoning
5 oz A-1 sauce
6 oz beef base
flour 
water

There was a time, not so long ago, when only grandmothers
prepared pot roast. In recent years, as American cooks and
eaters have come to appreciate the joys of comfort food,
the dowdy old dish has earned a new lease on life. Of
course, the kitchens of Durgin-Park never stop making it.

Preheat oven to 400F. Dredge the pot roast in the flour,
place the meat in a roasting pan and cook in the oven for
1 hr, browning all sides. Once browned, place the meat in
a large stock pot or a Dutch oven. Cover with water. Add
carrots, onions, celery, tomatoes, celery salt, white
pepper, poultry seasoning, A-1 sauce, and beef base.
Simmer on top of the stove or in the oven at 325F for
2 hr or until the meat is tender. Strain the liquid. Make
a paste out of equal amounts of flour and water and add
to the liquid to make the gravy.  Serve with boiled or
mashed potatoes.

Source: Tommy Ryan, from Durgin-Park website

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