Text 22874, 96 rader
Skriven 2007-11-16 10:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Norfolk Sailors
=======================
On 10-24-07 DALE SHIPP Scribbled to HAP NEWSOM about Re: Kroger store, 

DS> -> Yes, and folks here are really nice.  I like Norfolk area.

DS> HN> Boy it sure has changed from when I lived there then! Back in
DS> HN> the 60's a sailor, in uniform or out was despised and the
DS> HN> receiver of many angry glares! 

DS>  That was then -- Viet Nam era, and the military was badly treated
DS>  in some places at some times.   I think that the situation is
DS>  better today.

Beg to differ - it was before the Vietnam era even. When I was in the 
Navy there were no wars going on anywhere (that we were involved in) 
beyond the "Cold" war with the Dirtycommierats.

You would think a town like Norfolk that is so dependent on the Navy for 
such a major part of its dough-re-mi would be more kind to its members. 
It would only be in their enlightened self-interest.

I only experience their attitude when visiting a friend there. It was 
considered (by all the sailors I knew) to be more of a hardship posting 
than NAS Rota Spain or Pyraius, Greece.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Roasted Salmon With Corn Tomato Orzo
 Categories: Seafood, Salmon, Pasta
      Yield: 4 servings
 
  1 1/2 lb Salmon filet in a piece 1"
           - thick; such as from coho
           - salmon
     3/8 ts Coarse salt
           Fresh ground pepper
    1/2 lb Orzo pasta
      1 tb Extra virgin olive oil
    1/4 c  Fine chopped shallots
      2 c  Fresh corn kernels (from 2
           - ears)
    1/4 c  Dry white wine
    3/4 lb Ripe tomatoes; in 1/4" dice
      2 ts Chopped fresh thyme
 
  Filets from larger fish that may be 1 1/2 inches thick may take around
  30 minutes to roast. This recipe should take about 35 minutes to
  prepare.
  
  Preheat the oven to 300°. Bring a pot of salted water to a boil.
  
  Oil a baking sheet and place the filet on it. Remove the pinbones
  (needle-nose pliers or tweezers work for this) and season with the
  salt and pepper. Roast until still somewhat pink in the center, 18-20
  minutes. Allow to rest briefly after it comes out of the oven.
  
  About 8 minutes before the salmon is due to be done, begin cooking the
  orzo according to package directions.
  
  Meanwhile, heat the olive oil in a saute pan over medium heat. Add the
  shallots and saute until just tender, about 2 minutes. Add the corn
  kernels, wine and 1/4 cup water, bring to a simmer, cover and cook
  until the corn is just cooked through, about 3 minutes. Add the
  tomatoes and increase heat to high. Cook, uncovered, until the
  tomatoes are just warmed through and have released some of their
  liquid, about 1 minute. Remove from the heat and season with salt and
  pepper to taste.
  
  Add the drained orzo and thyme to the vegetables and stir to combine.
  
  Cut the salmon into four portions and serve over a scoop of orzo.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 August 2007
  
  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


... If it ain't broken, tinker with it!

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)