Text 23137, 87 rader
Skriven 2007-11-20 18:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Overhead Sunlight
=========================
On 10-30-07 GLEN JAMIESON Scribbled to DALE SHIPP about AHHH 296  71030

GJ> GJ> It was growing in a small plot, close to the Northern wall of
GJ> GJ> the house, so always faced the sun and got reflected heat from
GJ> GJ> the wall. Really great to be able to walk out the back door and
GJ> GJ> pick ripe tomatoes, the year round.

GJ> DS> Strange -- it took me 30 seconds of reflective thought to
GJ> DS> realize that where you are, it is the southern wall that would
GJ> DS> be lacking in sun and best suited to growing ferns and algae.

GJ>And we have just changed the clocks to Daylight Saving Time for
GJ>Summer. :)  In tropical Darwin the sun remains in the South for some
GJ>of the year and North for the rest (obviously!).  What is a nuisance
GJ>at the in between times is that at about noon the sun is vertically
GJ>overhead, so when driving then the sun is reflected directly into my
GJ>eyes when following cars with rear windows angled at 45 degrees.
GJ>Turning corners gives no relief.

Dark glasses come to mind. Like the mirrored aviator shades.   Bv)=

Looking at the thermometer here you'd not credit that we are over 
halfway through our autumn. Temperatures today ranged from 9 to 21 
degrees. On 20 freaking November!

I think Mr Gore was right. Global Warming is a fact. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken Legs With Wine & Grapes
 Categories: Poultry, Wine, Fruits
      Yield: 4 servings
 
      2 tb Unsalted butter
  1 1/2 lb Chicken thighs; boned,
           - skinned
           Salt & pepper
      1    Onion
    1/2 ts Dried thyme
    1/2 c  Dry red wine
    1/2 lb Seedless red grapes; pref.
           - wine grapes
 
  Preheat the oven to 400°. Butter an 8 x 8-inch baking dish.
  
  Season chicken pieces well on both sides with salt and pepper. Heat 1
  tablespoon of the butter in a large frying pan over medium-high heat.
  When the butter is sizzling, add the chicken legs, top side down, and
  sear until browned, about 3 minutes. Place the chicken in the prepared
  pan, browned side up and in one layer, and begin roasting while you
  prepare the onion. The total roasting time for the chicken should be
  32-35 minutes.
  
  Slice the onion. Melt the remaining butter in the pan over medium
  heat, then add the onion and thyme and saute, stirring frequently,
  until browned and tender, about 10 minutes.
  
  Deglaze the pan with the wine, scraping up any browned bits from the
  bottom, stir in the grapes and season with salt and pepper. Distribute
  the contents of the pan over the chicken, return to the oven and
  continue roasting until the chicken is completely cooked through.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 September 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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