Text 22407, 107 rader
Skriven 2007-11-07 11:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Laundromats
===================
On 11-06-07 BARBARA MCNAY Scribbled to DAVE DRUM about Laundromats

BM> > Seriously - I have a magazine rack within easy reach
BM> > of the commode.
BM> > Stocked with Bon Ap, Gourmet and Chile Pepper back
BM> > issues. No Sears
BM> > catalogs, though.

BM>No, most people nowadays get the modern incarnation of the Sears
BM>catalog in perforated rolls.  As for reading, I can think of far more
BM>comfortable seats for that purpose, and I'd have to go out of my way
BM>to make time to read in the bathroom.

I have that myself from Scott's. But, I remember the old days when me 
and Grandad had five rooms and a path.

BTW - a chair high, elongated fixture (ADA approved) makes a comfortable 
seat.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bouillabaisse (Emeril)
 Categories: Emeril, Seafood, Stews, Pork
      Yield: 4 Servings
 
      1 tb Olive oil
    1/2 lb Chorizo (Spanish and not
           - Mexican); in 1" pieces
      3 c  Julienne onions
      2 c  Diced potatoes; blanched
      1 c  Julienned red peppers
      1 c  Julienned yellow peppers
    1/4 c  Minced garlic
      4 c  Chopped, peeled & seeded
           - tomatoes
      6    Bay leaves
      1 lb Lobster; split
      2    Soft-shell crabs; cleaned
    1/4 lb Shrimp; peeled and tail on
    1/4 lb Mussels
    1/4 lb Clams
      1 c  White wine
           Red pepper sauce
        pn Saffron
    1/4 c  Finely chopped parsley
    1/4 lb Shucked oysters
           Salt & pepper
      1 c  Garlic aioli in squeeze
           - bottle
      2 tb Chopped green onions
        sm Loaf of crusty bread
 
  World famous seafood stew from Southern France.
  
  In a Dutch oven, heat the olive oil. When the oil is hot,
  render the sausage for 2 minutes. Remove the sausage and
  set aside.
  
  In a mixing bowl, toss all the vegetables with the garlic.
  Season with salt and pepper. Place one third of the
  vegetables evenly on the bottom of the pot. Place one
  third of the tomatoes and 2 of the bay leaves on the
  vegetables. Lay the lobsters, meat side down and the
  soft-shells on top of the tomato mixture. Sprinkle 1/2
  of the chorizo over the lobster.
  
  Layer 1/3 of the vegetables and tomatoes on top of the
  lobsters. Season the shrimp with Essence. Lay the shrimp
  over the tomatoes. Layer the remaining 1/3 of the
  vegetables and tomatoes over the shrimp. Layer 1/2 of the
  chorizo over the shrimp. Lay the mussels and clams over
  the tomatoes.
  
  Add the wine, saffron and parsley. Cover the pot and cook
  for 30 minutes. Remove the lid and add the oysters during
  the last 5 minutes of cooking.
  
  Ladle the bouillabaisse in an over-sized platter.
  
  Garnish with the aioli, green onions and crusty bread.
  
  Yield: 4 to 8 servings
  
  FROM: www.thegutsygourmet.net/prov-bouill.html (but stolen
  from Emeril LaGasse)
  
  MM Format by Dave Drum - 20 February 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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