Text 4712, 69 rader
Skriven 2006-08-21 18:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cook Books 114
======================
 CS> True.  For most of my life, until about 38 or so, I struggled 'the
 CS> other way'  to maintain a proper weight.  Now, I am delighted to have
 CS> curves and truth to  tell, wouldnt hurt if I lost 10lbs or so.

I'm 10 below my maximum and 10 above my chart optimum. If I lost
30 I might again be able to climb cliffs, as I could in the '80s,
but I'd look like a scarecrow. What's best for me? I dunno,
somewhere between here and 30 below, but it depends on the
purposes to which my body would be put.

--mm
Paella II - lobster, mussels, scallops 2001
cat: pseudo-Spanish, neo, pescovegetarian, mine
servings: 8

1 md onion, sliced
1 sm onion, chopped
2 cloves garlic, chopped
6 Tb olive oil
2 1/2 c rice
4 c seafood stock
1 lg pn saffron
1/4 c boiling water
2 bay leaves
1 red pepper, sliced
1/2 green pepper, minced
1 lb mussels, in shell
1/2 c Pinot Grigio
2 (2 lb) lobsters
10 oz frozen green peas
1/2 c tomato sauce
1 lb scallops

Wilt both onions and the garlic in 3 Tb oil.
Set aside.

Bring rice and stock to the boil. Reduce
heat and let cook, partially covered.

Crush saffron into boiling water. When it blooms,
add it and the water to the rice along with the
bay leaves. Cook until all liquid is evaporated.
Off heat, set aside.

Wilt peppers in 3 Tb oil.

Steam mussels in wine just until they open.
Remove and discard one half shell from each mussel.
Let cool.

In the same liquid, steam the lobsters until they
turn red. Let them cool and then chop them into
bite-size pieces, removing as much shell as you
care to.

Boil the lobster shells in the liquid briefly.
Strain the liquid and add to the rice along
with the onions, peppers, peas, tomato sauce,
and scallops.

Put the rice in an oven pan. Arrange the mussels
on the half shell and the lobster pieces over.
Bake at 450F until rice is tender (adding water
if necessary).

---

___ Blue Wave/386 v2.30
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)