Text 18811, 128 rader
Skriven 2007-08-10 17:01:14 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18773 av Ruth Haffly (1:396/45.28)
Ärende: Re: PREDICTIONS 648 70615
=================================
*** Quoting Ruth Haffly from a message to Carol Shenkenberger ***


 CS> I hadnt heard that so will make a note to alert folks.  In our case,
 CS> it's not a problem as Charlotte is old enough to use a real stove.
 CS> She just likes the 'play value' of her EZ bake.  Ours would definately
 CS> fall in that 2 year range I am sure.

RH> Figured since S&S doesn't carry everything.  It's probably the militar
RH> version of "USA Today" in that it tries to be everybody's hometown
RH> newspaper and ends up being nobody's specific.

Well, our Safety Officer backtracked then sent out the info in email and added
it to the Ombudman group for the 'wives' like my husband (grin).

RH> high 90s (97, 98, 99) temps with humidities to match.  Sure do miss
RH> those trade winds!

 CS> Yeah I bet!  You havent had real heat for 4 years now!  It's getting
 CS> summer hot here but we are adapting apace so it's not a problem.  Give

RH> Our trip north made me realise how much I appreciate air conditioning.
RH> After we got out of the south, it was scarce to non exsistant above th
RH> Mason-Dixon line (and at the place we stayed in KY).  Heat alone I can
RH> take a lot better than heat and humidity; our last few trips to AZ hav
RH> been better than the highly humid days we had on this trip. I've been
RH> trying to avoid going outside here until this system passes.

Yuck.  It sucks to hit high heat when not acclimated to it.  It's easy if used
to it and we are a mere 2 bottle water temp just now.  If my back was better,
I'd have jogged home for example as it's at most 95f (probably was 93 or 92 I
suspect).

Because this is the time when a HUGE transfer happens, we have lots of new
folks in the area so they are making a big point of the 'black flag'.  They've
also i think been mandated to reduce the temp level when they show that
somehow recently?  We used to only hear that at 105F and above.  Now they fly
it at mid-90's which is wierding us longer term residents out.  The problem
with this, is it wil give a false sense of security when the heat really IS
dangerous.  Believe me, we are 2 bottle weather at most right now.  We hit 4
bottle not for another few weeks. They might as well just weld the black flag
to the pole if they wanna play it that way and leave it there til mid-October.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bok Choy with White Pork
 Categories: Chinese, Pork
      Yield: 4 Servings
 
    1/4 lb Boneless pork shoulder
      1 lb Bok choy stalks
    1/2 ts Minced garlic
    1/2 ts Minced fresh ginger
      3 tb Peanut oil
    1/4 ts Salt
    1/4 c  Chicken stock
    1/2 ts Sugar
      1 ts Dry sherry
           Cornstarch paste
      1 ts MSG (opt)
 
  Slice pork against the grain into thin strips about 2" by 1/2".
  Seperate outer fleshy stalks from center flower stalk of bok choy.
  Use center stalk in another stir-fry dish or in soup. Wash outer
  stalks, and diagonally slice into 3" pieces.  The meatier ends of the
  stalks should be sliced a little thinner.
  
  Swirl oil around in very hot wok.  When oil begins to smoke, add pork
  and stir-fry until meat is seared (about 1 minute). Add bok choy,
  garlic and ginger. Stir-fry until green leaves are bright and
  shrivelled, stirring and tossing constantly so stalks won't burn. Add
  salt, stock, sugar and dry sherry.
  
  When liquid begins to boil, cover wok and steam for 30 seconds or
  less on high heat, until stalks are tender but still crisp. Push
  ingredients up side of wok; dribble cornstarch paste into liquid and
  stir to make a light sauce.  Recombine and add MSG.  Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Ox-tail scrap soup
 Categories: Xxcarol, Soups
      Yield: 8 Servings
 
      2 ea Ox-tail chops, about .5 lbs
      1 c  Chopped cabbage, bok choy
      1 c  Chopped carrot
      1 lb Small boiling potatoes
      2 ea Japanese green bell peppers
      1 ea Small white or yellow onion
      1 c  Chopped leek, all parts
      6 c  Water
      1 ts Fennel seed
      1 ts Celery salt
      1 ts White pepper
 
  Soup's on folks!
  
  This one will scent the whole house, even before it makes the first
  simmer.  Hearty and healthy at the same time, this is also a good
  choice for a dieter who is getting tired of bland foods.
  
  Based loosely on a recipe from Ireland using 'best of neck' lamb,
  this one is a fusion of what is in my kitchen and bought fresh at the
  local Tonoo Market (farmers market) here in Sasebo Japan.
  
  The Japanese green bell peppers are smaller and more flavorful.  If
  you need to, use 2 regular american ones and leave the seeds in.  You
  can also use regular head cabbage in place of the bok choy cabbage if
  thats easier where you are.  A different but acceptable swap in both
  cases.
  
  Optional additions if handy:  Lotus root, daikon radish (you'd want
  the sweet end), bamboo root, mushrooms, fresh udon at the last 30
  mins of cooking, 1/2 cup cooked butter beans, calimari (squid), or
  tomatoes.
  
  From the Sasebo Japan kitchen of:  xxcarol, 26May2003
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)