Text 21447, 90 rader
Skriven 2007-10-16 23:15:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Barbara Mcnay
Ärende: Re: bird, hand 186
==========================
 -=> On 10-16-07  16:44,  Barbara Mcnay <=-
 -=> spoke to Ruth Hanschka about bird, hand 186 <=-

 > Sounds like a good doggie.  Cleans the floor and keeps
 > out the trash.

 BM> Yes.  It's amazing how quickly some people will leave when 
 BM> they hear the dog.  I was in the living room once, and 
 BM> answered the door in less than 30 seconds, but the person 
 BM> was already out at the curb, getting into his truck.

  Sounds like Mr. Brown:-}}   I'll swear that we have never seen the
  face of a UPS driver, and are lucky if we can get to the door in time
  to see his behind as he climbs back into the truck after dropping
  whatever it was on our doorstep.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lobster And Corn Chowder
 Categories: Corn, Soup, Michelle, Chowder
      Yield: 4 Servings
 
      4    1-lb  lobsters
      3 qt Water
      6    Ears sweet corn - shucked
      8 oz Smoky slab bacon with rind
      8    Fresh thyme sprigs
      1 ts Whole black peppercorns
      4    Bay leaves
      1 md Yellow onion - peeled
      3 c  Diced yellow onions
           (3/4-inch dice)
    1/2    Stick unsalted butter (4
           Tablespoons)
      1 lb New red-skinned potatoes,
           Cut into 1/3-inch-thick
        sl (8 or 9 potatoes)
  1 1/2 c  Whipping cream
           Freshly ground black pepper
           Minced chives, for garnish
 
  Bring a large pot of water (there should be enough to completely
  cover the lobsters when they are added) to a boil. Stir in 1
  tablespoon salt.  Add the lobsters and cook for exactly 3 minutes
  after the water returns to a boil.  Drain.  When the lobsters are cool
  enough to handle, break off the tails and claws.
  Crack the claws and arms and carefully remove all the meat; do not
  discard the shells.  Cut the tails in half lengthwise and remove the
  intestinal tracts. Cut the meat into bite-sized pieces. Refrigerate
  all the meat, covered.
  In a large pan cover the remaining lobster shells and bodies with
  3 quarts water. Bring to a simmer.  Cut the corn from the cobs (there
  should be about 3-1/2 cups) and reserve; add the cobs to the pan with
  the lobster bodies.  Cut the rind from the bacon and add it to the
  pan.  Pick the thyme leaves from the stems and reserve; add the stems
  to the pan with the lobster bodies.  Add the peppercorns, bay leaves,
  and whole onion to the pan.  Partially cover and simmer, stirring once
  or twice, for 1-1/4 hours.  Strain the stock; there should be between
  6 and 7 cups. (The recipe can be prepared to this point several hours
  in advance.  Cool the stock to room temperature and refrigerate,
  covered.)
  Cut the bacon in 1/4-inch dice.  In a large, deep pan over medium
  heat, cook the bacon, stirring once or twicfe, until crisp, about 10
  minutes.  Add the diced onions, the corn kernels, potatoes, and stock.
  Simmer about 20 minutes, until the potatoes are just tender. Add the
  cream and reserved lobster meat, season to taste with salt and fresh
  black pepper, and simmer 2 minutes more.
  Ladle the chowder into soup plates, sprinkle with chives, and
  serve immediately.
  
  Serves 4.
  
  Recipe from "Cooking for the Weekend", by Michael McLaughlin.
  Recipe courtesy of Jasper White of Jasper's in Boston.
  
  From: MICHELLE BASS
  From: Ian Hoare                       Date: 09-08-96
  Cooking
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:18:56, 16 Oct 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)