Text 23115, 106 rader
Skriven 2007-11-20 18:15:00 av Sean Dennis
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Stately hoods
=========================
-=> HAP NEWSOM wrote to SEAN DENNIS <=-

 HN> It's seldom too cold or too hot for my
 HN> tastes. I met a fellow photographer from
 HN> Wyoming...and neither one of us could
 HN> understand what prompted the other to
 HN> live where we do (grin).

Hee, that's been the same for me with people I've met along my travels.
In the Army, when we were stuck out in the field playing soldier, we'd
spend the long hours "stranded" in our vehicle (gotta love combat arms)
talking about our various homes and brag a little about them to each
other.

I always found a strong tie and always a lot of pride from everyone, no
matter where they were from.  I liked to hear about each of their
hometowns-what they were famous (or infamous) for, what kind of food
they had there, et al.  Nothing like tips from a native if you ever find
yourself wandering into that part of the country.

 HN> Windswept yeah, but barren? Hardly! (grin)

If you get down on the southern Oregon coast, specifically
between Florence and Coos Bay, it is pretty barren.  Well, it was twelve
years ago. ;)

 HN> My heritage is in the deep south so I
 HN> always feel a certain tug at my
 HN> heartstrings when I am there...but
 HN> "home" is here and it always calls me back!

I've moved so much that "home" is where I lay my head.  I feel a
particular fondness for Portland although I'll probably never make it
back that way again.

 HN> Out here, we swear by the Walla Walla Sweet!

Nothing wrong with the Walla Walla.  In fact, I have a friend who lives
out in Walla Walla.  Gorgeous country.  When I lived in NC Idaho, we'd
take Hwy 12 up to Lewiston and then cut down through SE Washington,
through Walla Walla, hit I-20 (I think that's it) and go straight along
the Gorge to Stumptown.

 HN> But I expect it would taste pretty much the
 HN> same with either one!

My torn-up taste buds couldn't taste the difference. :)

And here's a little something with my favorite fish:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: CATFM Steamed Salmon With Orange And Fennel
 Categories:
      Yield: 4 Servings

      1 md Fennel bulb
      2    Oranges
      1    Sprig thyme
      1    Bay leaf
      4 md Carrots, peeled and thinly
           Sliced
      8 sm French breakfast radishes,
           Trimmed DBK Orange-Fennel
           Salt
      4    6-ounce salmon fillets,
           Skinless and boneless
           Freshly ground pepper
    1/2 lb Baby spinach
      2 tb Extra-virgin olive oil
           Freshly squeezed juice of 1
           Lemon
           Salt
      3    Sprigs flat-leaf parsley or
           Basil, leaves only

  Trim the fennel bulb, reserving the trimmings, and cut into thin
  wedges. Finely grated the zest of 1/2 orange. Cut away peel and white
  pith and peel from both oranges and discard. Working over a small
  bowl, cut between the membranes of the oranges to release the
  segments; set aside. Fill the DBK Faitout 1/3 full with water and
  bring to the boil. Add the fennel trimmings, orange peel, thyme, and
  bay leaf, and cook for 2 to 3 minutes. Insert the large steamer into
  the pot. Add the carrots, radishes, and fennel, season to taste with
  DBK Orange-Fennel Salt, and steam for 4 to 5 minutes. Season the
  salmon with DBK Orange-Fennel Salt and pepper, place on the steamer
  attachment, and insert the attachment in the pot over the vegetables.
  Steam the salmon for 8 to 10 minutes. Remove the salmon and
  vegetables from the Faitout.

  To Serve: Toss the spinach with the olive oil and lemon juice; season
  to taste with salt and pepper. Arrange the spinach around a large
  platter. Put the salmon in the center of the platter and place the
  steamed vegetables around. Garnish with the orange segments and
  parsley leaves.

  Notes: Daniel Boulud Kitchen MwS From: Www.Chefandthefatman.Com

MMMMM

Later,
Sean
 

--- EzyQwk V2.15g0 01FA026A
 * Origin: Sean's Hole In The Wall (1:261/38.200)