Text 17498, 154 rader
Skriven 2007-06-30 08:34:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Wheelchairs and
=======================
On 06-28-07 MICHAEL LOO Scribbled to DAVE DRUM about Wheelchairs and 735

ML> DD> I'd hazard a guess that his interim fate will be assisted living
ML> DD> of some  degree or other. Ultimate fate ... I don't know of
ML> DD> anyone who has gotten  out of here alive.

ML>This 8000/month stuff is getting to one. As far as having gotten
ML>out of here alive, there are a couple I've heard of in legend
ML>and fable.

I've invested a lot of time and skull sweat investigating those claims. 
Even Snopes is silent on the subject.

ML> DD> Speaking of which - things are looking grim for Georgia. Now, in
ML> DD> addition to the Pulmonary Hypertension and the degenerative disk
ML> DD> disease, the croakers have found three (of four) valves in her
ML> DD> ticker  are leaking. Not to mention that she has narcolepsy and
ML> DD> is clinically  depressed. 

ML>Is she appropriately medicated for what can be medicated? If not,
ML>Dr. Michael suggests an adult beverage now and then.

The adult beverage(s) are contraindicated by several of her meds. 

ML> DD> Although, if I had her problems I'd be clinically depressed,
ML>too. 

ML>I was about to say ...

ML> DD> Bummer. It doesn't look good for her attendance at this year's
ML>picnic.

ML>Too bad. I'd have thought that getting her out with her friends
ML>would be good for her.

Mentally, but not physically. BTW - she has a new email address (none of 
the old ones work, these days) ovalturns21 at yahoo dotcom. She asked me 
to spread it around.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Short Ribs
 Categories: Beef, Wine, Bbq
      Yield: 7 servings
 
MMMMM--------------------------MARINADE-------------------------------
      2 ts Dry mustard powder
      1 ts Salt
      2 ts Pepper
    1/2 ts Ground cloves
      3 tb Brown sugar
      2    Bottles dry red wine
      2    Bay leaves
     10    Sprigs of thyme
     10 cl Garlic
      4 c  Diced yellow onion
  1 1/2 c  Diced carrots
      1 c  Diced celery

MMMMM-------------------------SHORT RIBS------------------------------
      6 lg Meaty beef short ribs; (1 lb
           - ea) *
    3/4 c  Flour
           Salt and pepper
    1/2 ts Cinnamon
    1/2 c  Olive oil; as needed
      3 tb Tomato paste
      1 c  Beef stock
      8    Gingersnaps; fine crushed
      1 ts Worcestershire sauce; as
           - needed
 
  Don't be discouraged by the number of ingredients in this recipe. Most
  go into the marinade, which is quick to assemble. Be generous with the
  black pepper as it will pick up the pepperiness in the wine. The
  Worcestershire is a small but mighty key ingredient, as it contributes
  acidity from vinegar and tamarind. This dish may be made in advance
  and reheats well. Serve with mashed potatoes.
  
  Combine the mustard, salt, pepper, cloves and brown sugar in a deep
  bowl. Whisk in the wine. Stir in the bay leaves, thyme, garlic, onion,
  carrots and celery. Add the short ribs to the marinade and mix well to
  cover the meat with marinade. Add more wine if needed. Cover the bowl
  and refrigerate for a day or overnight, turning occasionally.
  
  Remove the ribs from the marinade. Strain the marinade into a bowl,
  reserving the vegetables and herbs. Pat the meat dry with paper
  towels.
  
  Combine the flour, salt, pepper and cinnamon in a shallow bowl; stir
  with a small whisk to blend. Dredge the ribs in the seasoned flour.
  
  Heat 1/4 cup of the oil in a large heavy skillet over medium-high
  heat. Working in batches, add the ribs and brown on all sides. Do not
  crowd the pan or the ribs will steam, not brown. When they are
  browned, transfer the ribs to a plate. If necessary, wipe out the pan
  to remove any burned particles. Repeat with the remaining ribs,
  adding more oil as needed.
  
  Heat the remaining 1/4 cup oil in a large Dutch oven over medium heat.
  Add the reserved vegetables from the marinade and saute for 15 to 20
  minutes, until they are tender. Add half of the reserved marinade.
  Simmer for a few minutes over medium heat, stirring to incorporate the
  vegetables. Place the short ribs bone-side up over the vegetables and
  add the remaining marinade. Dilute the tomato paste with a little of
  the stock, then add both stock and tomato paste to the pot. Add more
  wine if the ribs are not completely covered. Bring to a gentle
  simmer, reduce heat to low, cover and simmer for 2 1/2 to 3 hours,
  until the meat is falling-off-the-bone tender. (Or, braise the ribs
  in a 350-degree oven for 2 1/2 to 3 hours.)
  
  Remove the ribs from the pan. Discard any loose bones. Pour the pan
  juices into a wire strainer set over a bowl. Press down on the
  vegetables with a wooden spoon to extract all the flavorful juices.
  Discard the vegetables. Return the pan juices to the pot, bring to a
  boil and cook until moderately reduced. Skim fat from surface. Add the
  gingersnaps and Worcestershire to the pot, whisking to incorporate.
  Simmer until the gingersnaps have dissolved and the ingredients are
  well blended. Taste, then season with salt and pepper.
  
  Taste the wine you plan to serve with the ribs and adjust the sauce's
  seasoning. You may need an additional drop or two of Worcestershire
  for final balance. Return the ribs meaty-side up to the pot. Simmer
  for 10 to 15 minutes, basting often, until ribs are glazed with the
  sauce. Taste and adjust seasonings one last time.
  
  Serves 6-8
  
  * Note: Buy meaty ribs that are well marbled with fat and ask the
  butcher to saw them in half.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 May 2007
  
  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


... No matter how good she looks, some other guy is sick of putting up with her

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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