Text 19823, 76 rader
Skriven 2007-08-31 01:37:30 av Janis Kracht (1:261/38)
  Kommentar till text 19802 av Ruth Haffly (1:396/45.28)
Ärende: Casa rolles
===================
Hi Ruth,

>> > Latest news--I called last Friday and the radiologist gave me a
>> > diagnosis of "ductal carcinoma in situ", IOW cancer, but localised
>> to > just one duct.

>> Glad they found it early :)  I hope things work out well with this.

> Thanks; we'll keep everybody informed as we go on with treatment.  That
> may have been partly why Steve decided to get back into the echo.

Sounds good.. Will be praying for you.

>> ============
>> From Janis's kitchen :)

>> Avocado Reubens Sandwiches

> Looks good.  We had a big old avocado tree in our back yard in HI. This

How neat :)  I've got a bunch of plants in the house.. they've never seen an
avocado on them though <bg>.. someone told me if you 'wound' the tree, you'll
cause the plant to actually go into production and it will make fruit, but I'm
not counting on it, certainly not up here <g>

> should be one of its super prolific years (every other year).  One of my
> friends e-mailed me that she'd gone and picked some already.

How neat that must be to have them growing right there ...

As far as those Reuben's go..My daughter and her family are all vegetarians..
causes one to get a bit creative when they come for dinner.  Well, it's good
for us too when they're around.. I probably eat too much steak for my own good
<grin>.

====
Pesto Sauce and Linguine

2 cups basil leaves, chopped
6 large cloves garlic
1/4 cup pignoli nuts
1 cup olive oil
1/2 cup locatelli romano cheese
1/4 cup butter, softened on the table



In blender, place basil leaves, garlic, nuts, olive oil and cheese.  Puree
until the consistency of butter. You may have to blend half of the mixture at a
time, stirring down the pesto now and then, and then adding more of the
ingredients.  When done, put the pesto in a small bowl and cover the surface
with olive oil. Store covered in the refrigerator. The pesto will keep like
this for about 2 weeks.

We always have a bowl of this pesto in the refrigerator to add a Tablespoon or
two to meat sauce, or marinara sauce.

To serve the pesto, cook a pound of linguine al dente. Toss the linguine with a
Tablespoon or so of olive oil to keep from sticking. Have soft butter on the
table, and serve the linguine with a Tablespoon of softened butter and a
Tablespoon or two of the heated pesto sauce.

If you are a purist, you can make the pesto by hand-pureeing the basil with a
mortar and pestle.

Crush the garlic in the pestle and combine it with the basil. When well pureed,
add  the pignoli nuts a few Tablespoons at a time. Do the same with the cheese.
 Continue pureeing, adding  the oil a few Tablespoons at a time until the pesto
is the consistency of butter.


Take care,
Janis

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