Text 3002, 95 rader
Skriven 2006-07-08 14:43:08 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1814 av MICHAEL LOO (1:123/140)
Ärende: Band?  OHMYGHOD!
========================
Michael, Charlotte signed up for band and i agreed but now I'm a bit worried.
Like mahy kids, all she wants to do is the drums....

What instrument might be kid-friendly to learn best?  She has no musical
history to unlearn.  Me, I'd want to try the violin or the Saxiphone but my
Mom never let me take band (had to take an extra science class instead).

Here's a peace offering in hope of advice <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Horenso No Goma-Ae
 Categories: Japan, Vegetables, Salads
      Yield: 4 Servings
 
      1 lg Bunch of fresh spinach

MMMMM-------------------GOMA (SESAME DRESSING------------------------
      4 tb White sesame seeds
      2 tb Sake (Japanese Rice Wine)
      2 ts Sugar
      1 tb Japanese soy sauce
      1 ts Rice vinegar
 
  This spinach dish is standard fare for a Japanese meal. This dressing
  may also be used with a variety of other green vegetables, so don't
  hesitate to experiment.
  
  IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
  Toast the sesame seeds in a ungreased skillet over medium heat for
  about 5 minutes or until golden brown. Stir occasionally. Put the
  seeds into a suribachi (Japanese mortar) and crush into a paste.
  (This can be ground in a food processor, however you will have to use
  at least twice the amount of sesame seeds.) Add the sake, sugar, soy
  sauce and rice vinegar and blend thoroughly. Remove from the
  suribachi and set aside while preparing the spinach. In a large, tied
  bundle, wash and rinse the spinach in cold water. Drain thoroughly.
  In a wide saucepan, bring about 1 cup water and 1 teaspoon salt to a
  boil. Cook the spinach until the leaves are barely wilted. Remove
  spinach and refresh with cold water. Squeeze dry of excess water.
  Keep the spinach in a bundle and cut off and discard the large stems.
  Cut the spinach into 1-inch pieces. Add the sesame dressing to the
  spinach and mix gently. Divide the spinach between 4 bowls and serve
  at room temperature or chilled. Garnish with extra sesame seeds.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata
  *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doi's Spinach With Miso And Sesame Dressing
 Categories: Japanese
      Yield: 4 servings
 
    300 g  Spinach
      1    Red bell pepper
      1    Tofu ('momen' or cotton, the
           Most common type in Japan)
      5 tb White sesame seeds
    1/2 tb Shinshu-miso paste (deep
           Yellow miso)
    1/2 ts Salt
           Hourensou no Shiro Ae
 
  Wrap the tofu with a kitchen cloth and press with a weight for about
  30 minutes to remove exess water.
  
  Boil the spinach. Try not to boil to much that the leaves lose their
  colors. Then cut into bit size lenths and squeeze out the water.
  
  Cut the bell pepper into half diagonally to remove the seed from the
  core. Then parboil. Peel off the outer skin after it is taken out of
  the boiling water. Then cut into long strips.
  
  Grind the sesame seeds in a mortar utnil oil exudes. When the sesame
  seed transform into a paste add the tofu and grind further. Also add
  the shinshu miso and salt.
  
  Finally toss the spinach and the red bell pepper with the white
  dressing.
  
  Yoshiharu Doi, Japanese chef and food consultant Original text by Doi
  Yoshiharu Translated by Yoshiko Fukuda
  http://oishii-web.hp.infoseek.co.jp
 
MMMMM

                                       xxcarol
s


--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)