Text 18003, 98 rader
Skriven 2007-07-15 07:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: culture
===============
On 07-14-07 MICHAEL LOO Scribbled to ALL  about culture 2007 825

ML>York Times Sunday Magazine minus the rest of the paper, the
ML>choice depending most likely on what they can get for cost
ML>or less each month. I read several today, from which I glean
ML>the following.

ML>Questions that should never have been asked dept.:
ML> The slot canyons in northern Arizona are off the
ML> beaten track, so what better way to get there than
ML> in an H2 Hummer?
ML> -- Sedona Monthly, July-August 2007

Afoot or horseback??? Oh, sorry. That was a rhetorical question?

ML>Statements that should never have been made dept.:
ML> Brilliant leaders such as Askia Muhammad, Sunni Ali Ber,
ML> Nefertari and Hannibal have earned their revered place
ML> in history. Now they occupy another place of honor, in
ML> our Great Kings and Queens of Africa portrait collection.
ML> At Anheuser-Busch, we're proud to help celebrate the
ML> heritage all African Americans share. But, more importantly,
ML> we hope to inspire the kings and queens in us all.
ML> --Budweiser ad in Ebony magazine, July 2007

Don't show that to Kevin. He has enough inspirations.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard-Roasted Pork Tenderloin With Quick Apricot Chutney
 Categories: Pork, Fruit, Wine
      Yield: 7 servings
 
      1 c  Diced dried apricots
      1 c  White wine
      3 tb Stone-ground mustard
    1/2 ts Dried thyme
  2 1/2 lb Pork tenderloin; trimmed
           -Salt and pepper
      2 ts Vegetable oil
      2 c  Thin sliced spring onions;
           -white part only
    1/2 ts Ground ginger
    1/2 c  Chicken broth
      2 ts Dark brown sugar; to taste
      2 ts Sherry vinegar; to taste
 
  This recipe takes less than 40 minutes to prepare and serves up to
  eight guests.
  
  Preheat the oven to 400 degrees. Combine the apricots and wine. Set
  aside to macerate.
  
  Combine the mustard and thyme in a small bowl.
  
  Trim off fat and silverskin from the tenderloins. Season the pork well
  with salt and pepper, then spread the mustard over the pork. Put the
  pork in a baking pan, tucking the thin end under to create a roast of
  even thickness. Place in the oven and roast for 25 minutes, or until
  the pork reaches 137 degrees (medium-rare) on a meat thermometer.
  Transfer the pork to a platter and tent with foil. Let rest for about
  5 minutes before carving.
  
  Meanwhile, heat the oil in a skillet. Add the onions and ginger and
  saute for a few minutes, until the onions are tender. Drain the
  apricots and add them to the skillet, along with 1/4 cup of the
  soaking wine, the broth, brown sugar and vinegar. Simmer gently for
  10 to 15 minutes, or until the mixture has come together and most of
  the liquid has evaporated. Season with salt and pepper.
  
  Slice the tenderloins and add the juices to the apricot chutney. Serve
  on warmed plates.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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