Text 22753, 112 rader
Skriven 2007-11-14 11:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ladders
===============
On 10-18-07 CAROL SHENKENBERGER Scribbled to SEAN DENNIS about bird, 

CS>SD> RH> That's what husbands are for.  Meatware grab sticks!  Oh
CS>SD> RH> yeah, I guess they have other uses....

CS>SD>My wife (who's all of 5'1") was struggling to get something
CS>SD>off the top shelf (it was light) yesterday.  I was going to
CS>SD>offer to help, but she was bound and determined to get it
CS>SD>herself. <G>

CS>I need a little ladder for the kitchen so I can get to the top
CS>shelves. Just need to find something both safe and 'cute' since it
CS>will be visible all the time <g>.

Someone makes a deal that is about knee high, skirted, rolls around 
until you step on it (casters are spring-loaded) and has a couple steps. 
Should be ideal for you if you can find one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casserole Of Winter Roots With Whole Shallots
 Categories: Vegetables, Casseroles, Poultry, Wine
      Yield: 5 servings
 
     12 lg Shallots
      4    Parsnips; about 1 1/2 lb
      2    Turnips; about 1 lb
      2    Rutabagas; about 1 lb
      2    Carrots
    1/2 bn Chard
      3 tb Butter
      1 tb Olive oil
      2 tb Flour
    1/2 ts Salt
    1/2 ts Pepper
      1 ts Turmeric
    1/3 c  Dry white wine
      2 c  Chicken stock
      1 c  Water
      4 tb Raisins
    1/4 c  Chopped fresh dill
    1/4 c  Chopped fresh tarragon
    1/4 c  Chopped fresh mint
    1/4 c  Chopped fresh chives
      1 c  Plain yogurt
 
  From Georgeanne Brennan.
  
  Preheat the oven to 350 degrees. Boil the shallots, in their skins,
  in 2 cups water for 5 minutes. Drain and let cool, then remove the
  papery skins. Trim off the tips, and trim the root ends, but don't
  cut into the flesh or the shallots may not stay whole when cooked.
  Set aside.
  
  Scrub the vegetables, but don't peel them. Cut the thick upper parts
  of the parsnips into 1 1/2-inch pieces; leave the thin root end (a
  piece about 2 inches long) intact. Quarter the turnips and rutabagas,
  then halve the quarters to make 8 pieces each. Cut carrots into 1 1/2-
  inch-long pieces.
  
  Remove the white ribs from the chard (reserve for another use). Cut
  the chard greens into chiffonade strips by rolling the leaves
  lengthwise into a thin cigar shape, then cutting across into
  1/8-inch-wide "threads."
  
  Heat 2 tablespoons butter and the olive oil in an 8-quart
  stovetop-to-oven casserole over medium heat. When the mixture foams,
  add the parsnips, turnips, rutabagas and carrots. Saute for 5 to 6
  minutes, turning frequently.
  
  Mix together the flour, salt, pepper and turmeric and sprinkle over
  the vegetables. Cook, turning the vegetables, for 3 or 4 minutes
  until the flour mixture begins to brown. Add the wine, stir for a
  minute or two, then add the stock, water, half of the chard and the
  raisins. Cover and bake for 45 minutes, or until the vegetables are
  tender when pierced with a fork.
  
  Heat the remaining tablespoon of butter in a skillet over medium heat.
  Add the shallots and turn the heat to medium-high. Cook for 3 to 4
  minutes, stirring and turning constantly. The shallots will begin to
  brown and caramelize slightly. Remove the casserole from the oven and
  stir in the shallots and the remaining chard.
  
  Combine the herbs in a serving bowl. Top each serving of vegetables
  with several spoonfuls of yogurt and a generous spoonful of mixed
  herbs. Pass the remaining yogurt and herbs at the table.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  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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