Text 16824, 86 rader
Skriven 2007-06-16 20:20:00 av JIM WELLER (1:123/140)
Ärende: re-post 9
=================
Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 11                                           Date: 14 Jun 107  21:26:26
  From: Jim Weller                                   
    To: Shawn Highfield                              
  Subj: Re: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Shawn Highfield to Dale Shipp <=-

 SH> I'm in Toronto....

I see some parallels. I went from east to west: Ontario to Alberta
and then Yellowknife. Switched from banking to real estate.
Eventually, after many years, did get re-married. No cat though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Soup with Bananas - Jacques Pepin
 Categories: Beans, Soups, Bacon, Mexican, Smoked
      Yield: 4 Servings
 
      1 lb Dried black beans
      3 qt Cool water
    1/2 c  Brown rice
      8 oz Pancetta or very lean
           Unsmoked or lightly smoked
           Bacon
      2 md Onions peeled and cut into
      1    Inch pieces
      8    Cloves garlic, peeled and
           Coarsely chopped
      1 tb Herbes de Provence
      1 tb Chili powder
     14 oz Can diced tomatoes in juice
      1 tb Salt (or less)
      2 tb Virgin olive oil
      2    Tbps  red wine vinegar
  1 1/2 ts Tabasco hot pepper sauce
           Garnishes
      2    Bananas
      1 tb Lemon juice
    1/4 ts Freshly ground black pepper
 
  Remove and discard any debris or damaged beans and wash the remaining
  beans in cool water. Drain the beans, place them in a bowl, cover
  with cold water and soak overnight or for 12 hours.
  
  Drain the beans and place then in a pot with the 3 quarts of cool
  water. Add the rice. Cut the pancetta or bacon into 1/4 inch pieces
  and add them to the pot. Bring mixture to a boil over high heat,
  uncovered, stirring occasionally. Skim off and discard foam that
  rises to the top. Reduce heat to very low, cover and cook for 1 hour.
  
  Add the onions, garlic, herbes de Provence, chili powder, tomatoes,
  and salt to the pot, then stir well and bring to a boil. Reduce the
  heat to very low, cover and cook for an additional 1 1/2 hour.
  
  Using a hand blender, emulsify the mixture in the pot for about 5 to
  10 seconds. Alternatively, remove 2 cups of the mixture and puree it
  in a food processor, then return it to the pot. The object is to
  thicken the mixture slightly while still maintaining its overall
  chunkiness.
  
  In a small bowl, mix together the oil, vinegar and the Tabasco, then
  add mixture to the soup. At this point, remove half the soup, cool to
  room temperature, cover and freeze for later consumption.
  
  Prepare the garnishes: Peel the bananas, and cut them into 1/4" thick
  slices. ( You should have about 2 Cups) Toss them in a small bowl
  with the lemon juice and pepper.
  
  Divide the hot soup among four bowls. Pass the bananas, and add them
  to soup at the table.

  From: Debra Fritz
 
MMMMM

Cheers

YK Jim


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