Text 13631, 129 rader
Skriven 2007-04-01 10:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Wendy's 293
===================
 HN> Mexico...left Bodega on Thursday, stopped off in Hayward to visit with
 HN> a  friend tried to visit a friend in Oakland (great flamenco player and
 HN> superb  guitar builder) but he wouldn't come to the phone(grin),so I
 HN> made it as far as  Barstow and stayed there last night, and came east
 HN> today.

Good for visiting friends. I have a friend in Oakland as well:
he's undergoing weekly treatments for a horrible disease (not
the A word, but almost as bad); I was thinking of using my
miles and visiting him and his family for a couple days (one of
the reasons I have all those miles, in addition to I like to fly,
is that I've banked them to be able to do things like that).

 HN> alongside the road somewhere as well. Even that part was fun  if you
 HN> discount the incredible need to find a bathroom and NO way to do it 
 HN> (grin). 

Seasoned rush-hour travelers of the male variety travel
with an empty quart bottle.

 -> Chicago to France took 8 hours. Chicago to Arkansas took 8 hours.
 -> The former averaged a bit over 500 mph. The latter, well, you
 -> beat me by about 3 mph.
 HN> Made really good time across a big strech of Arizona...had a
 HN> testarossa pass  me and I tried to keep up with him for about 35
 HN> minutes or so...it's nice to  have someone willing to do a hundred
 HN> miles an hour and run cover for you  (grin). Speed limit was 75 and I

Of course, when I was unknowingly being beaten by you by 3 mph,
I spent many hours completely stationary - fog in Chicago,
tornadoes in Illinois, Missouri, Kansas, etc.

 HN> set the cruise at 84 and enjoyed the  ride....of course when the red
 HN> sports car was ahead of me I went up to 95  for a while 8-)

After our concert, EL's daughter Kristen drove us back in EL's
vintage Merc. The car likes 80-90 (having been designed for the
Autobahn), and, put it this way, we got from Fayetteville to
Kristen's house and back to EL's in the time we normally took
just to go from Fayetteville to EL's.

 HN> Anne arrives tomorrow and we can start "vacationing"!!

Have a terrific time.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Raspberry Delice
 Categories: Desserts, Cyberealm
      Yield: 10 servings

MMMMM--------------------------GENOISE-------------------------------
      6    Eggs, at room temperature
      1 c  Sugar, plus
      2 tb Sugar
    1/2 ts Vanilla
  1 1/4 c  All-Purpose Flour, sifted
      1 tb Vegetable Oil

MMMMM----------------------RASPBERRY PUREE---------------------------
      9 c  Fresh Raspberries, or
     36 oz Frozen Raspberries, thawed

MMMMM------------------RASPBERRY BAVARIAN CREAM-----------------------
    1/2 c  Sugar
      2 pk Unflavoured Gelatin
    1/2 c  Cold Water
      2 c  Heavy Cream

MMMMM----------------------RASPBERRY GLAZE---------------------------
    3/4 c  Seedless Raspberry Jam
      2 tb Raspberry Liqueur

  Genoise: Preheat oven to 350øF. Generously butter and flour 2 15x10x1"
  jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar
  and vanilla on high until mixture triples in volume and runs off
  beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour
  at a time, sifting it evenly over the egg mixture and then folding it
  in with a large rubber spatula. Drizzle oil over top of egg mixture
  and fold in. Gently spread batter evenly in pans. Bake at 350øF for
  20-25 minutes until cake is golden brown and springs back when gently
  touched in center. Cool in pans set on racks.

  Raspberry Puree: In a food processor, blend berries in several
  batches, pulsing on/off several times until berries are liquefied. Do
  not overprocess or seeds will be ground up and impossible to remove.
  Press puree through a fine sieve a little at a time, until all juice
  is extracted. Discard seeds. Measure 2 cups plus another seperate 3
  tb puree. Cover and refrigerate and ramining puree to use another
  time.

  Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry
  puree and 1/2 cup sugar. Mix well to dissolve sugar. Set aside. In a
  small saucepan, sprinkle gelatin over cold water. Let soften 10
  minutes. Add 3 tb rasberry puree. Stir over medium-low heat until
  gelatin dissolves. Stir into raspberry sugar mixture. In a chilled
  large mixing bowl beat cream to soft peaks. Fold into raspberry
  mixture.

  Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure
  about 3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake
  into 20 rounds the same diameter as inside the rim of the rmaekins,
  about 2 3/4". Remove cake rounds from pan with a small spatula. Place
  1 cake round in each ramekin. Reserve remaining cake rounds. Spoon
  Bavarian cream into ramekins, filling almost to top. Arrange
  remaining cake rounds atop Bavarian cram layer. Cover, and
  refrigerate overnight.

  Raspberry Glaze: In a small saucpan, combine raspberry jam and
  liqueur. Stir over medium heat until melted and smooth. Cool 5-10
  minutes.

  To Serve: Dip molds briefly in hot water. Run knife around edge of
  molds to loosen. Unmold and arrange top side up on serving plates.
  Spoon warm raspberry glaze over top cake rounds. Refrigerate 15
  minutes to set. If Desired serve with a custard sauce.

  Note: Pound cake cut in rounds 3/8" thick may be substituted for the
  geniose.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)