Text 15617, 87 rader
Skriven 2007-05-18 08:38:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Bremerton
=====================
On 04-25-07 HAP NEWSOM Scribbled to ELEANOR CREIGHTON about RE: 

HN>->  HN> Close Eleanor, but no cookie this time (grin) I got OUT of
HN>->  HN> the navy long  before you and Carol even thought of going IN
HN>(grin). I live in
HN>->  HN> Tacoma, south  of Seattle.

HN>-> I have been to Tacoma.  I grew up in Victoria.  I went to Seattle
HN>while the old
HN>-> Maggie was still running.  The Coho has been around forever.  I
HN>would like
HN>-> to get down there again but to get a passport these days is an act
HN>of god.

HN>Yeah I know. We used to love to go up to Vancouver, or White Rock, or
HN>over to the Island to visit Buchart Gardens and such...used to be so
HN>easy, just hop the Maggie to the inner harbor, or go to Port Angles
HN>and catch the big ferry over, or even go to Anacortes and end up at
HN>Sydney. Now as you so aptly pointed out it's an act of God to manage
HN>the trip. 

I think we ought to petition for adoption by Canada. If only for the 
health insurance and easier travel.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Anytime Omelet
 Categories: Breakfast, Vegetables, Dairy
      Yield: 2 servings
 
    1/4 c  Fine chopped green bell
           -pepper
    1/4 c  Fine chopped red bell
           -pepper
    1/4 c  Fine chopped onion; either
           -scallions or regular onion
    1/2 c  (or more) grated cheddar
           -cheese
      5    Eggs
      1 tb Butter (olive oil spread
           -works well, too)
 
  First, chop the peppers and onion and grate the cheese. Set
  aside. With a fork, beat the eggs in a small bowl until
  blended.
  
  Melt the butter in a 10-inch skillet over medium heat. Swirl
  it around and up the sides of the skillet to coat. When the
  butter begins to foam, pour in the eggs. Let the eggs cook
  for about 30 seconds, then begin running the spatula around
  the sides of the pan, lifting the edges of the omelet.
  Uncooked egg from the top will flow underneath. You can
  tilt the pan a little to encourage the flow. Keep this up
  until the top surface is almost dry. It only takes 3 or 4
  minutes. Quickly sprinkle the chopped vegetables evenly
  over the surface and follow with the grated cheese. Reduce
  the heat to low.
  
  Take the spatula and run it about halfway under the omelet.
  Lift that side and fold the omelet in half. Cooked eggs are
  not that delicate, and the omelet should fold easily without
  tearing. Slide the folded omelet back into the center of the
  pan, turn off the heat, and allow the cheese to melt for 30
  seconds or so. Cut the omelet into portions with the spatula,
  and serve.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... I've read some modern free verse and wonder who set it free.

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