Text 7908, 70 rader
Skriven 2006-11-24 00:34:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TENDERNESS 404 61123
================================
 -=> On 11-23-06  12:44,  Glen Jamieson <=-
 -=> spoke to Carol Shenkenberger about TENDERNESS 404 61123 <=-

 CS> LOL!  I had to refile my clearance recently.  They decided anyplace my
 CS> ship has gone, doesnt count as a foreign visit <g>.

 GJ> What do they consider a foreign visit?  I can understand them not
 GJ> counting being ship-bound, tied up at a wharf.   I don't include
 GJ> transit stop-overs in airports, but only where I stay overnight,
 GJ> inter-act with the natives and eat local food.

   In many government jobs, they want to know about unofficial foreign
   travel before you go for a variety of reasons.   We were once warned
   off of a trip to Morocco because they deemed it to be unsafe for US
   people at the time.   What xxCarol is alluding to is that trips to
   foreign countries where the government sent her do not have to be
   reported ahead of time -- comes under the heading of official duties
   as assigned and No Hu-Hu.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crawfish Etouffee (Tom Gardiner)
 Categories: Crawfish, Etouffee, Cajun, Seafood
      Yield: 4 Servings
 
    3/4 c  Butter
      2 c  Chopped onion
    1/2 c  Chopped green onion bottoms
    1/4 c  Chopped bell pepper
    1/4 c  Chopped celery
      1 ts Minced garlic
      1 ts Brown roux
    1/2 ts Red pepper
      1 ts Black pepper
      3    Chicken bouillon cubes
      1 lb UNrinsed crawfish tails (the
           Crawfish fat is the secret
           To the taste)
      5 tb Flour
      3 tb Chopped parsley
    1/2 c  Or more chopped green onion
           Tops
      2 c  Water
 
  This is the very best recipe for crawfish etouffee I have ever
  found, and growing up in the parish seat of Acadia Parish affords
  one a vast opportunity for a bountiful search.  So, from one
  hungry cajun..."Y'all enjoy dis, cher!"
  
  Saute butter, onion, green onion bottoms, bell pepper, celery,
  garlic, roux, red and black pepper and bouillon cubes in a
  saucepan until tender.  add crawfish tails, flour, parsley, and
  green onion tops and cook for 3 minutes.  Stir in water and cook
  until thickened.  Serve over a bed of steamed rice.
  
  *Shrimp can be used instead of crawfish, but it really loses
  something in the 'translation'.
  From: Fred Towner                     Date: 08-17-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:46, 23 Nov 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)