Text 4358, 85 rader
Skriven 2006-08-15 14:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: picnic 2B 78
====================
 ML> is plenty of room in this one, but there is also a lot of
 ML> labor involved in getting it to 21st century habitability
 ML> standards.
 DS> Although it will need a good bit of work, much of the structure
 DS> looked very sound -- better than I had anticipated from some of the
 DS> early descriptions.   The potential of the place is clear, it will
 DS> just take a lot of sweat equity and time.

It was pretty much as I had imagined, except for some reason I had
expected a front set of stairs - the way it's designed, of course
the space wasted by a front stairwell yields something like a front
bedroom and that large entrance parlor instead. Probably a good
trade-off. The kitchen was almost exactly what I'd conjured up from
Dave's description.

 DS> IMO, the fried rice was way too dry.  Almost like it had been
 DS> cooked that morning and kept in a warming oven for hours.

You're probably right about that; it adhered maybe a little too
closely to the western ideal of every grain separate. Lucky that
they didn't offer chopsticks, as eating that rice that way would be
almost impossible.

 ML> smoky taste but that I would call a smoking taste. I didn't
 ML> try the green beans.
 DS> They were not bad -- very crisp.   OTOH, who looks at side dishes
 DS> when busting up three lobsters.

Oh - so maybe they weren't canned after all.

 ML> Joan had scallops and shrimp with vegetables, a huge portion
 ML> and apparently quite good; she offered some around, but there
 ML> were no takers, everyone else being quite busy;
 DS> It must have been too noisy for me to hear her.  I'd have gladly
 DS> traded a lobster claw for a scallop.

She made the offer to those within earshot, but by that time
the band was churning away, and earshot was about one person
in each direction.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Ensalada Guanajuato (Five Bean Salad Guanajuato Style)
 Categories: Salads, Beans, Mexican
   Servings:  6

      1 c  Drained OR canned cooked
           -pinto beans
      1 c  Drained cooked black beans
      1 cn (8-3/4 oz) garbanzo beans,
           -drained
      1 cn (8 oz) cut green beans,
           -drained
      1 c  Drained canned wax beans
    1/2    Green pepper, cut in thin
           -strips
    1/4    Red onion, thinly sliced
      6 tb Vegetable oil
      3 tb Vinegar [I increased vinegar
           -by 50 percent. K.B.]
    1/2 ts Salt
    1/4 ts Dried leaf oregano, crushed
    1/8 ts Garlic powder
           Freshly ground black pepper
      1    Tomato, chopped, drained
      3 tb Mayonnaise

  If cooking your own pinto and black beans, cook until firm-tender and not
  mushy.  Combine pinto beans, black beansm garbanzo beans, green beans and
  wax beans in a large bowl.  Add green pepper and red onion. In a small
  bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to
  taste.  Pour over salad and toss gently but thoroughly. Cover and
  refrigerate overnight.  Just before serving, add tomatoes and mayonnaise.
  Toss until well blended.

  Makes 6 to 8 servings.

  From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN
  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93

MMMMM

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