Text 20296, 76 rader
Skriven 2007-09-12 21:52:00 av Dave Drum (1:10/345)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Squealing again on J
================================
On 08-22-07 Sean Dennis Scribbled to Dale Shipp about Re: Squealing 

SD>DS>   Janis lives in Windsor, NY.

SD>Yeah, I know where she lives. :)  It was just a joke, then she
SD>suddenly  offered. <G>

SD>It doesn't matter to me really anymore now that I have the VUE to
SD>drive.  By  that time, Maura should be driving also, so that will
SD>make it a lot less  difficult on me to drive.  My dad and I made it
SD>from Johnson City, TN to Reno,  Nevada in just under three days
SD>straight driving...no stops except for food and gas.

I used to have a car like that, too. Johnson City, TN to Reno is 48 
hours at a 50 MPH average. You guys seem to have averaged about 35 MPH.

Back in the day (60s and 70s) we used to do Spring-A-Leak to Santa 
Monica (2200 miles) in 36 hours - but, the speed limits then (where they 
had anything except "reasonable and prudent" tended to be 70 or 75 mph. 
So averaging 60 - even with burger, gas and potty breaks - was no great 
trick. I did it single handed with just caffeine pills and Co Cola one 
time in 32 hours. I called it the "Iron Butt Marathon".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole Mustard And Herb Crusted Lamb Chops
 Categories: Emeril, Lamb, Mustard, Creole
      Yield: 4 Servings
 
      4    4 oz lamb chops; Frenched,
      2 tb Olive oil
           Essence
    1/2 c  Creole Mustard
      3 tb Chopped mild herbs
      1 c  Bread crumbs
           Apple mint relish (See New
           - New Orleans Cookbook)
      1 tb Chopped chives
           Couple of sprigs of rosemary
           - soaked in olive oil
 
  Preheat the grill. Preheat the oven to 400 degrees. Season the chops
  with olive oil and Essence. Place the chops on the hot grill and cook
  for 2 minutes on each side, or until each side is marked nicely.
  Remove from the grill and allow to cool. Rub each chop with the
  Creole mustard. Combine the herbs and bread crumbs. Season the crumbs
  with Essence. Dredge the lamb chops in the bread crumbs. Place the
  crusted chops on a small roasting pan. Place in the oven and roast
  for 8-10 minutes for medium rare.
  
  Yield: 2 servings
  
  SOURCE: Essence of Emeril Cooking Show Copyright 1998,
  TV FOOD NETWORK SHOW #EE2405
  
  Format by Dave Drum - 02 December 98
  
  FROM: 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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