Text 18464, 90 rader
Skriven 2007-08-02 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: Road trip 1
=======================
-=> Quoting Manny Rothstein to Jim Weller <=-

 MR> Does Dawson Creek still have that huge collection of license plates
 MR> they used to be so proud of?
                 
I imagine it does. We just visited the Hannahs and the Minault
cousins; we didn't tour around so I didn't see it this time.

 MR> When I was in Dawson Creek, I ate at a chinese restaurant!
                 
You'll find one just about anywhere, no matter how small or out of the
way.

 MR> Considering that I was in what
 MR> was functionally the equivalent of an old west frontier town (and 
 MR> loving it), located on the old Alcan Highway, in the middle of 
 MR> a true wilderness, I was quite happy with the meal.

I feel that one about the one in Rae-Edzo which I have written about
in the past. Roslind ate there happily twice a week for 8 months
when she taught there, alternating between Chinese and Canadian
food.

 MR> By the way, have they now paved the Alcan Highway as far as 
 MR> Alaska?

Yes, It's been paved for several years. Much longer than my own
Mackenzie Highway which was only completed two years ago.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Tomato Galette with Salsa Verde
 Categories: Appetizers, Pastry, Anchovies, Salsa, British
      Yield: 6 Servings
 
    450 g  Vine ripened tomatoes
      2    Cloves garlic
      1    Lime; Juice of
           Extra virgin olive oil
      2    Puff pastry sheets
           Sea salt flakes and ground
           -black pepper
           SALSA VERDE:
     75 g  Flat leaf parsley
    125 g  Fresh mint
    125 g  Fresh basil
      2    Cloves garlic
      1 tb Dijon mustard
      5    Anchovy fillets
      2 tb Capers
    125 ml Olive oil
      1    Lemon; Juice and rind of
           Fresh parsley and mint to
           -garnish
 
  Preheat the oven to 200øC/400øF/gas mark 6.
  
  Roughly chop the tomatoes and put them into an ovenproof dish with
  garlic; sprinkle the lime juice, season and drizzle with olive
  oil. Roast for 20 minutes.
  
  Heat 2 baking sheets. Cut 5 inch circles out of the pastry sheets,
  score the edges, prick each disc with a fork, bake for 5-10 minutes
  until light brown and fluffy.
  
  For the salsa verde:
  
  Put everything except the oil and lemon juice into a food
  processor and whiz until smooth (scrape the sides of the
  processor and whiz again). Add a little extra lemon juice and
  season to taste.
  
  Turn the pastry over, spoon a little salsa verde on top, followed
  by the tomatoes, bake for 10 minutes.
  
  Serve the tarts with a little salsa verde drizzled around the
  plate.
 
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)