Text 23021, 118 rader
Skriven 2007-11-18 08:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Home again the sailor!
==============================
On 11-17-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Home again 

CS> CS>We don't mind if the room is too cold for normal use in winter
CS> CS>but we'd like  lots of openable windows so it also isnt too hot
CS> CS>in summer.  That and dry  so we can relocate some books and
CS> CS>things back out there again.  It used to be  my library.

CS> DD> Heck, nothing wrong with wearing a sweater in the library.
CS> DD> Scarf, too. As long as your fingers are flexible enough to turn
CS> DD> the pages.  Bv)=

CS>Naw, we don't read there, just store the books.

I have books all over the house. Tucked into every nook and cranny. As 
well as piled on every flat surface. I _REALLY_ need to organise them so 
that looking for that (insert current interest) isn't like exploring the 
Brasilian Rain Forrest or mining for diamonds.

When you mentioned library I was just struck with this Bob Cratchitt 
picture of a high desk, with a high stool, a sloping front, and a candle 
guttering next to the inkwell and quill pen. And, yes, for you pedants - 
I know that Cratchitt was a clerk/bookkeeper for the firm of Scrooge & 
Marley, Pty., Ltd.     Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Eggplant Bisque
 Categories: Soups, Eggplant, Chilies
      Yield: 7 servings
 
      5 md Tomatoes
      4 lg Globe eggplants
    1/4 c  Olive oil
      4 lg Leeks; cleaned, fine dice
           - (white and light green
           - only)
      1 tb Fine chopped garlic
    1/2 ts Cayenne pepper
      2 ts Paprika
    1/2 c  Dry white wine
      4 c  Chicken stock
      2 tb Chopped fresh thyme
      2 tb Chopped fresh oregano
           Salt and pepper
           Balsamic vinegar
           Fresh basil; in chiffonade
 
  We fell in love with this soup's spicy-rich flavor many years ago
  while dining at Citron restaurant in Oakland. From Chris Rossi.
  
  Preheat the oven to 400 degrees. Brush 2 baking sheets with olive oil.
  
  Cut the tomatoes in half and place them cut sides down on one of the
  baking sheets.
  
  Cut the eggplants in half lengthwise and place them cut sides down on
  the other baking sheet.
  
  Place the tomatoes on the bottom shelf of the oven; place the eggplant
  on the top shelf of the oven.
  
  The tomatoes are done when the skins turn color and they give off
  liquid, which will reduce and thicken.
  
  The eggplants should bake until they are very soft, about 40 minutes.
  
  Allow the eggplants to cool until you can handle them, then scoop out
  the pulp, leaving the skin and tops behind.
  
  While the vegetables are baking, start the soup base. Heat the olive
  oil in a heavy 4-quart pot over medium-high heat.
  
  Add the leeks and saute, stirring occasionally, until they caramelize
  slightly.
  
  Reduce the heat and add the garlic, cayenne and paprika; cook and stir
  for a few minutes, taking care the garlic does not brown. Add the wine
  and 3 cups of the chicken stock; bring to a simmer. When tomatoes are
  done, add them to the pot along with the eggplant pulp.
  
  Add the fresh herbs and bring back to a simmer; simmer for 10 minutes.
  
  Working in small batches, puree the soup in a blender until smooth.
  Strain, if desired.
  
  Return the soup to the pan; season with salt, pepper and balsamic
  vinegar.
  
  Adjust consistency of soup with the last cup of chicken stock.
  
  Serve very hot with a drizzle of extra virgin olive oil and the basil
  chiffonade on top.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 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


... A train won't run on a torn up track.

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)